Reddit reviews Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule

I have a 5-year old son who has been breast fed/vegan since the womb. You are in some sense lucky it's an allergy, because the social aspects are the hardest. Being able to say "I'm Allergic" is MUCH easier than "I'm vegan".

Some things my son likes:

• Anything made with seitan (Stir fry typically): Fry some seitan in olive oil (Iron pan adds some more taste), then mix with veggies such as bok Choy, Kale, etc., as well as tamari or soy sauce. Once cooked, add toasted sesame oil.
  
• Chinese food in general. Other than egg, if it's vegetarian, it's typically vegan.
  
• Peanut butter and jelly (Though we rotate through various nut butters such as Almond, Hazelnut, Walnut, etc.)
  
• My son loves pancakes and waffles. I have found one way to help make it a little healthier is to substitute flax oil for butter when serving (but NOT when cooking, since flax goes rancid instantly when cooked!)
  
• Easy French Toast: Put bread in toaster - Serve with Earth Balance, Flax oil, nut butters, and maple syrup. Amazingly, my son likes this just as much as something that takes forever to prepare.
  
• Tofu scramble is a hit, and easy. Basically add some oil to a pan, dump in some tofu, pour in about a teaspoon of garlic salt, and another teaspoon of turmeric and you have the base. Add veggies or soysauge, mushrooms, potatoes, etc. to customize to your kids taste.
  
• Baked Sweet Potato - AKA "Spiderman Food".
  
• Amy's Rice Macaroni mixed with hash browns is awesome. By it'self it's pretty good macaroni, but mixed is 100x better. Add some soysauge to add even more flavor.
  
  If you are doing a birthday party, or otherwise need desserts, let me HIGHLY recommend the book, Vegan Cupcakes Take Over the World. You will absolutely not miss dairy from this book, I promise!
  
  

• • Off topic stuff below - -
    
    I didn't pay attention to the OP's question before I started to make a list of non-fresh items. But since I already did so, below are some of my kids favorites anyway:
    
    

• Amy's soups in general are mostly vegan and tasty, and conveniently say "Vegan" in the ingredients making it easy to shop.
  
• Daiya cheese - especially the wedges. Nonvegans even like this cheese.
  
• Gimme Lean Sausage is a hit.
  
• ZenSoy Soy Pudding is another favorite
  
• Hemp Milk - especially vanilla and chocolate is a staple. The Brand Tempt is our favorite, though Manitoba Harvest is also excellent, but maybe harder to find (though you can buy online.)
  
• Tempt also has some awesome ice-cream bars.
  
  Hope this helps.
  

Vegan Cupcakes Take Over the World

Just because you are vegan doesn't mean you don't want a god damn cupcake every now and then.

Vegan Cupcakes Takes Over The World is awesome.

Anything written by Isa Chandra Moskowitz is fantastic, the Veganomicon and Vegan with a Vengeance are already mentioned. Here are her two dessert books as well.

• Vegan Cupcakes Take over the world
  
  
• Vegan Cookies invade your cookie jar
  
  Also, you can buy egg replacer, which is often just tapioca flour, for using in any waffle, pancake, french toast or baked recipe.
  
  Soy Milk can be used in place of cow milk almost 100% of the time, only if whipping the milk does it not work.
  
  Margarine sticks can be used in place of butter in every recipe I've ever seen, I don't want to say its infallible, but the dishes have at least turned out fine, if not identical.
  
  One of my favorite meals, and my own recipe:
  
  
• Preheat oven to 400 degrees
  
• take a block of very firm tofu, cut it lengthwise, then cut the lengths into 1/8" slices. Brush with your favorite cooking sauce. I'm a fan of Hoison, but sweet chili, plum sauce, ponzu or even just soy sauce can do.
  
• Bake for 5 minutes, then pull it out, flip the slices, brush the othersides with sauce
  
• repeat flipping and brushing with sauce if needed until both sides get 2 rounds
  
• Broil for 5 minutes to crisp everything up, though not really necessary.
  
• Serve with mashed potatoes and steamed greens

VEGAN S'MORES CUPCAKES

This recipe is from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

Makes 12 cupcakes



Cupcakes:

3/4 cup brown sugar

1/2 cup Canola oil

2 tbsp molasses

1/4 cup soy yogurt

1 1/4 cup soy milk

1 tsp vanilla extract

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

1/2 cup of graham cracker crumbs, plus more for sprinkling



Frosting:

1/2 cup nonhydrogenated shortening

1/2 cup nonhydrogenated butter

3 1/2 cups confectioners sugar, sifted

1 1/2 tsp vanilla extract

1/4 cup plain soy milk or creamer



Toppings

Vegan chocolate chips or shavings

Graham cracker crumbs and whole pieces

Vegan marshmallows, toasted (I just toasted mine over my gas-burning stovetop.)



Instructions:

1. Preheat oven to 350F, and line a muffin tin with cupcake liners.
   
   
2. In a large bowl, combine your brown sugar with the wet ingredients and mix well.
   
   
3. In a separate bowl, sift your dry ingredients together. You won't be able to sift your graham cracker crumbs so just toss those in. Mix dry ingredients well.
   
   
4. In one-third at a time, add your dry ingredients to the wet ingredients. Mix well each time.
   
   
5. Distribute the batter evenly among 12 cupcake liners, and bake for 20-25 minutes. You should be able to stick a toothpick in the cupcakes and it should come out clean. Let cupcakes cool completely before frosting and decorating.
   
   To make the frosting, beat the shortening and butter together. Then beat in the rest of the ingredients until fluffy. Or you can always get an accidentally vegan frosting at the store.
   
   ETA: Read your labels as most graham crackes have honey in them. I used Nabisco Original Graham Crackers because they are accidentally vegan. Health food stores may also carry vegan crackers.

Vegan Cupcakes Take Over the World.

It's worth it.

Vegan here. If you do want cupcakes then this book is for you:
https://www.amazon.co.uk/Vegan-Cupcakes-Take-Over-World/dp/1569242739/ref=sr_1_2?ie=UTF8&qid=1463343569&sr=8-2&keywords=vegan+cupcakes

I never found being vegan an issue, as I always cooked most things from scratch, but if you want advice on any recipes or on egg/dairy substitutes that work let me know. Sounds like you have all under control though :)

I think this would be your safest bet: Vegan Cupcakes Take Over the World

Edit: As she is veggie and a girl I think she would love it, without being creeped out and you looking like a creep. If someone find it creepy to give away a cookbook I do not know what is not creepy any more.

Yes, they are vegan. I can only bake 1 thing, and this is it. The recipe is from vegan cupcakes take over the world, which is food porn at its best. The recipe is reproduced here: http://www.chow.com/recipes/10794-basic-vegan-chocolate-cupcake

This was the first time I've made them with almond milk instead of soymilk, because I now totally drink almond milk all the time, and so it's all I had at home today. haha...

Are you vegan? I'm not, but my friend was for 2 years, and this kind of just stuck. I also literally cannot bake or cook anything else.

Here are some vegan baking tips from Isa Chandra Moskowitz of the Post Pink Kitchen: Vegan baking 101 from PPK.

Another good vegan baking primer from the Kitchn.

I'd say Isa and her co-author Terry Hope Romero are the authorities on vegan baking. Check out their baking cookbooks on cupcakes, cookies, and pies.

For a 1-volume comprehensive vegan baking cookbook and traditional recipes, check out Colleen Patrick Goudreau's Joy of Vegan Baking.

For a vegan baking cookbook with unique and creative flavors, try the Cheers to Vegan Sweets cookbook.

Hope this helped! Happy baking!

Might I suggest Vegan Cupcakes Take Over the World? Contains gluten, obviously, but completely dairy-free.

When I don't have the cookbooks with me I've had great success just doing a google search since the book is popular. Also if you just go on the amazon page, click on the "Click to Look Inside" button, then search for the cupcakes, you should find them. It worked when I just tried it for the tiramisu ones.

There is only one place for you to go then, and that's a recipe from this book. I made these during the holidays last winter, Golden Vanilla Cupcakes and Chocolate Buttercream frosting. You can't go wrong!

It does make a difference - baking really is all about chemistry! I too have a family member who is lactose intolorant, and for quite a while I was baking completely vegan. I used recipes from Vegan Cupcakes Take Over the World, which is an excellent nondairy recipe book! I didn't tell anyone that the cupcakes I made were vegan and they couldn't "tell" either; the recipes were honestly delicious. Not having any dairy in them was just an added bonus!

The vegan vanilla buttercream frosting in the book is the same as this one, which I highly recommend:
>INGREDIENTS

>1/2 cup nonhydrogenated shortening

>1/2 cup nonhydrogenated margarine (like Earth Balance)

>3 1/2 cups powdered sugar, sifted if clumpy

>1 1/2 teaspoons vanilla extract

>1/4 cup plain soy milk or soy creamer

>INSTRUCTIONS

>Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Just check the labels of the shortening and margarine to make sure they contain no dairy/animal products and you should be good to go. The real trick is to beat it for as long as it states - that's 3 full minutes to combine shortening and margarine, another 3 mins after that, and another 5 to 7 minutes after adding the rest of the ingredients - that's like 12 to 16 minutes total of just mixing alone.

I haven't had a chemistry class in a while but I think the amount of beating has to do with several factors important to buttercream, like it makes it stiffer and gets rid of air bubbles, etc. I skipped out on beating it for the full time once and it was a huge mess - gooey and runny and not as delicious as when I beat it fully.

Hopefully that helps you a bit! Feel free to PM me if you have any more questions or if you try it and it works/doesn't work out for you :) Happy baking!

Firstly: Good luck! You're doing well already, and you'll get to where you want to be in time.

Have you got any vegan recipe books? Easy Vegan and 500 Vegan Dishes both have fairly simple but tasty dishes. I don't think they tend to need very exotic ingredients.

Easy Vegan:
http://www.amazon.co.uk/Vegan-Cookery-Ryland-Peters-Small/dp/1845979583

500 Vegan Dishes:
http://www.amazon.co.uk/500-Vegan-Dishes-Deborah-Gray/dp/1845434161

And do you feel that vegan meat alternatives aren't as easy to buy, or maybe aren't as good, as the vegetarian ones? You say that you eat the Linda McCartney pies, so I guess you've seen other products in that range too. But Fry's Vegetarian is great, and I've recently heard really good things about Vegusto meat alternatives - their Farmhouse sausages in particular, but also their burgers (you'll probably have to order off their website though).

Fry's Vegetarian:
http://www.frysvegetarian.co.uk/

Vegusto:
http://vegusto.co.uk/

I guess you probably know about Holland and Barrett stores? They're good for getting some of the more exotic ingredients, but they also have meat alternatives and such. Also, they have a few microwaveable meals - pasties and that sort of thing - which are quite nice. You can also often get microwaveable burritos, and probably other similar things, in the frozen section.

Also here are a couple of easy meals I like:

(1) Buy refried beans (http://www.oldelpaso.co.uk/products/refried-beans/975cedfc-f177-4eda-a689-192c4ec346af/) and put it in tacos (along with corn, lettuce, tomato, and whatever else you like). (The refried beans are seriously good.)

(2) You can make falafel easily (http://www.alfez.com/moroccan_lebanese_cuisine/products/all-products/falafel.html) and eat it with houmous, because everyone likes houmous.

If you're mainly looking for sweeter things:
Co-operative custard donuts and jam donuts are both apparently vegan (and delicious). You can buy vegan ice cream in the frozen section of Holland and Barrett (and maybe at Tesco or other supermarkets) - Swedish Glace is pretty incredible, and most people say it's as good as ordinary ice cream. You can also get vegan cheesecake in Holland and Barrett, again in the frozen section. Also buy Lotus Caramelised Biscuit Spread and put it on Tesco Oaties (well, that's a combination I like, but I guess you could mix it up...).

Or if you wanted to bake, these are three really good books:

http://www.amazon.co.uk/Vegan-Cupcakes-Take-Over-World/dp/1569242739

http://www.amazon.com/Vegan-Pie-Sky-Out-This-World/dp/0738212741

http://www.amazon.co.uk/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X

(The cookie book is by far the easiest, and uses the least exotic ingredients. On the other end of the spectrum is the pie book, which uses things like coconut oil and agar agar - the first of which you can get at Holland and Barrett but the second of which you'd have to order online.)

Also, just by the way: 'What Fat Vegans Eat', a facebook page, gives you a constant stream of delicious-looking vegan food.
https://www.facebook.com/groups/194567900666819/?fref=nf

Everything I've made from Vegan Cupcakes Take Over the World has been amazing.

Sure thing! If you want to get further into delicious dairy and egg free baking, check out the PPK's cookbooks. SO good and some vegan cupcakes would be perfect for a birthday party for your daughter! :)

http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739

Isa can do no wrong. Be sure to check out her two books as well:

Vegan With A Vengeance
http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581/

Vegan Cupcakes Take Over The World
http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739/

My wife and I have cooked with many of her recipes, and we have yet to encounter a bad dish. Even non-vegans I know have really enjoyed her desserts.

http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739 buy this book

I have made Isa's chocolate cupcake from Vegan Cupcakes Take Over the World and it was fabulous. Really, you can't tell it's vegan because it's just delicious, with a very soft texture and a moist, fine crumb. Here's the recipe.

Now, I'm not sure this will make a sheet cake though. Can you try making cupcakes instead?

EDIT: Needless to say, the cocoa powder will be key in this recipe. I used Valrhona, and it was wonderful.