One of the things I’m most excited about with using Vegg is with desserts. I bought a “Chocolate Bible” from a discount store a while ago and every cake recipe calls for 7-10 egg yolks. I tried one once, using a combination of flax meal and Ener-G Egg replacer… it was a thick, dense disaster. I’m optimistic that I can figure out how to veganize a sponge cake eventually, and maybe the Vegg is in that equation.
The best-sounding dessert in the Vegg cookbook, in our opinion, was the Tiramisu Cupcake recipe by Matthew Calverley of Vegan Heartland. We made it for a family dinner with my parents and siblings to see how they felt about a Vegg dessert.
Overall, approval was high. The cupcake, was much denser and chewier than cupcakes I’ve had before (vegan or not). The cream cheese frosting was very tasty, though a bit runny on a hot summer day.
The reason for the chewiness, I believe is over mixing. The recipe called for whipping the wet ingredients. Then, folding in the dry ingredients. Then, stirring in additional milk and vanilla extract. I think this caused too much mixing and thus too much gluten development, thus a denser, chewier cupcake. I think the milk and vanilla extract should have been added to the wet ingredients to reduce the amount of mixing.
Also, the tiramisu flavorings came from cocoa powder in the frosting and a coffee glaze poured over top the cupcake. Unfortunately, I don’t think this provided enough flavor, especially since the coffee glaze didn’t really soak into the cake. Instead, next time I would add some coffee liquor/ground coffee powder and cocoa powder into the batter from the start.
I didn’t have enough cream cheese on hand for the frosting recipe, so I subbed in enough shortening to make it hold together. This worked pretty well and made a nice frosting which was easy to pipe onto the cake.
Overall, we were really pleased with how these cupcakes turned out, we can’t wait to experiment a little more with them.