Best Chef Joeys Blueberry Pudding Cake Vegan Recipes

VEGAN BLUEBERRY CAKE

Steps:

• Preheat oven to 375 °F (190 °C) and grease the line the bottom of a 9 x 5-inch loaf pan or a 9-inch round cake pan.
• To a large mixing bowl add the flour, sugar, baking powder and salt. Whisk them together to combine well.
• Make a well in the centre of the dry ingredients and add the milk, oil and vanilla. Mix gently until everything is combined to form a thick batter. Don't over mix.
• Add ⅔ of the blueberries to the batter. Fold them through gently then spoon the batter into the prepared pan and level the top with a spatula.
• Add the remaining blueberries to the top and scatter with a generous amount of coarse sugar. This sugar is optional but gives the cake a gorgeously crunchy top!
• Place on the middle shelf of the oven and bake for 75 to 80 minutes if in a loaf pan or 55 to 60 minutes if in a round pan. All ovens vary. Test doneness with a toothpick, skewer or thin knife inserted into the middle of the cake. It will come out clean when the cake is done. Please note that times are for a light coloured pan. If using a dark pan be aware that your cake will be ready a little sooner.
• Leave in the pan for 10 minutes then transfer carefully to a wire cooling rack. Allow to cool completely before glazing or cutting.

CHEF JOEY'S BLUEBERRY PUDDING CAKE (VEGAN)

Steps:

• Put the oven rack in the middle position and preheat to 375'F. Spray a 9 inch square baking dish lightly with oil.
• Stir together the 1/3 cup sugar with the water, lemon juice, and arrowroot flour in a small saucepan, then stir in the berries. Simmer for 3 minutes and stir occasionally. Remove from heat.
• In another bowl whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
• In a large bowl whisk the egg replacer, milk, margarine and vanilla. Then add the flour mixture and whisk until just combined.
• Spoon the batter into your prepared baking dish and spread it evenly on the bottom. Pour the berry mixture evenly over the batter. The berries will sink.
• Bake 25-30 minutes until a knife inserted in the center comes out clean.
• Cool on a metal rack before cutting.
• Cook's note: Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.

CHEF JOEY'S VEGAN PIZZA CRUST

Steps:

• In the bowl of a food processor add the spelt, whole wheat, corn flours, sugar, herbs, baking powder and baking soda.
• Process these dry ingredients well, making sure all the ingredients are combined.
• Using a whisk, in a different bowl mix the yogurt and oil well. Add it through the feeding tube of the food processor until the dough forms a ball.
• The dough will be sticky. Turn out onto a well floured surface and knead for a few minutes until the dough is less sticky and easy to handle.
• Don't add too much more flour however, you don't want the dough to be tough.
• Put the dough into a bowl to rest and cover with a damp cloth for about 25 minutes.
• Oil the pizza pan with a little olive oil.
• In the meantime prepare your toppings.
• When the 25 minutes have passed press the dough onto the pizza pan.
• Add the toppings and bake at 400°F for 20-25 minutes. The edges of the dough should have risen and be a medium golden brown shade.
• Bon Appetit!

CHEF JOEY'S VEGAN BOSTON CREME MUFFINS

Steps:

• Combine the milk, pudding mix and vanilla in the mixing bowl of a large mixer.
• Beat for about 2 minutes or until thickened.
• Place the mixture into the fridge for 15 minutes.
• Spoon the vanilla pudding into a pastry bag fitted with a medium plain tip.
• Fill the cupcakes by inserting the tip into the middle of each cupcake and pipe the filling inside. Use about 2 tablespoons per cupcake.
• Frost the cupcakes using the frosting recipe below and then put the cupcakes in the fridge to set.
• FOR THE VEGAN CHOCOLATE FROSTING.
• 1/2 cup raw cane sugar.
• 1/4 cup good quality cocoa powder.
• 1/4 cup soy milk.
• 2 tablespoons vegan margarine.
• 1 tablespoons light oil.
• 1/2 to 1 cup powdered vegan icing sugar.
• 1/2 teaspoons vanilla.
• Mix the sugar and cocoa powder in a small saucepan.
• Stir in the soy milk, oil and margarine.
• Heat to boiling and let boil for 3 minutes, sir occasionally.
• When finished, let cool, then add the vanilla and powdered sugar until you reach the desired icing consistency.
• Bon Appetit!

CHEF JOEY'S STRAWBERRY RHUBARB COBBLER (VEGAN )

Steps:

• Heat oven to 350'F.
• In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine.
• Spread in a 13x9 inch oven proof dish.
• In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk.
• Pour the sugar mixture evenly over the fruit and bake for 1 hour or until set. The crust should be golden and the fruit bubbly.
• Cool on a wire rack and store in the fridge.
• Bon Appetit.

BLUEBERRY PUDDING CAKE

Steps:

• Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.

HOT FUDGE PUDDING CAKE (VEGAN)

Steps:

• Preheat oven to 350°F.
• In medium mixing bowl, combine 3/4 cup sugar, flour, 3 Tbsp cocoa, baking powder, and salt.
• Blend in the milk, vanilla, and margarine; beat until smooth.
• Spread batter into a square pan 8x8x2 or 9x9x2. This cake does not rise, but it bubbles, so be sure your pan height is tall enough or you will have chocolate burning all over your oven.
• In a separate small bowl, mix remaining 1/2 cup sugar, brown sugar, and remaining 4 Tbsp cocoa; sprinkle mixture evenly over batter.
• Pour hot water over the top; do not stir.
• Bake for 40 minutes or until center is almost set. (It will look kind of like a cobbler).
• Let stand 15 minutes; spoon into bowls, spooning sauce from bottom of pan over the top.

BLUEBERRY PUDDING CAKE

Steps:

• Put blueberries and lemon juice in an 8"X8" baking pan.
• Combine flour, baking powder, salt, cinnamon, and 3/4 cup sugar.
• Beat in milk, egg, melted butter and vanilla.
• Drop all over berry mixture.
• (Berries do not have to be totally covered).
• Mix together 1 cup sugar and the cornstarch.
• Sprinkle over the batter.
• Pour boiling water over it all, holding a large spoon under the stream of water.
• Bake at 350F for 40-50 minutes or until done.

CHOCOLATE PUDDING CAKE (VEGAN)

Steps:

• Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
• Add in the 1/2 cup sweetener, oil, soy milk and vanilla. Mix gently until just combined (don't over mix).
• The mixture will resemble cookie dough more than cake batter. Spread it into a lightly oiled casserole dish or loaf pan and set aside.
• Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa. Sprinkle this evenly on top of the cake mixture.
• Carefully pour the boiling water over top of everything - and DO NOT MIX! it really does do it's own thing in the oven. Bake for 40 minutes and enjoy!

CHEF JOEY'S VEGAN BLUEBERRY COFFEE CAKE

Steps:

• Note: If you use frozen blueberries thaw and drain them also.
• Preheat oven to 375'F.
• Mix together the sugar, shortening, and egg substitute.
• Sift together the flour, baking powder and salt.
• Add the dry to the wet ingredients.
• Gently add the blueberries last.
• Spread in a 9x9 inch baking dish.
• Prepare the crumb mixture by mixing the ingredients and sprinkling on top of the blueberry cake batter.
• Put in oven and bake!
• Bon Appetit!

BLUEBERRY PUDDING CAKE

Steps:

• Toss the blueberries with cinnamon and lemon juice, and place in a greased 8 inch square cake pan.
• Combine flour, sugar and baking powder. Stir in milk and butter.
• Spoon over berries.
• Combine sugar and cornstarch, sprinkle over batter.
• Slowly pour boiling water over all.
• Bake at 350 degrees for 40-45 minutes or until cake tests done.