Carrot Cake

This is my egg version of carrot cake unlike my vegan carrot cake.  Whether I’m making cupcakes or a cake, I like to add my lemon cream as a filling.  It adds a “brighter depth” to the dessert.  I especially love to freeze this cake with the filling inside and frosting on top!  It tastes like a lemon-icy blast!

Carrot Cake - The Kitchen BistroCarrot Cake - The Kitchen Bistro

1 1/4 cup sugar
4 eggs
1 1/4 cup canola oil
2 1/2 tsp vanilla
2 cups flour
1/2 cup whole wheat flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp salt
3 large carrots, shredded
8 oz crushed pineapple, canned (1 cup)
1 cup chopped nuts, optional (walnuts, pecans)
1/2 cup raisins, optional

Cream cheese frosting:
2 (8 oz) packages of Neufchâtel cream cheese
4 TB margarine or vegan butter
2 tsp vanilla
3-4 cups powdered sugar

First shred the carrots into a bowl
Add the wet: sugar, egg, oil, and vanilla
To the same bowl add the dry: flour, whole wheat flour, cinnamon, cloves, allspice, and salt
Add the pineapple and optional ingredients

Mix with electric mixer the cream cheese, vegan butter, and vanilla
Add in powdered sugar slowly, start with 3 cups, more may need to be added to thicken the frosting
It will be softer so I recommend adding more powdered sugar, keep refrigerated
*If you use real butter, the frosting is a bit more stable and less runny

Bake at 350 for 30-40 min
Makes about 22 cupcakes or 3 cake layers

Carrot Cake - The Kitchen Bistro


Tomato Soup Cake

Tomato soup cake, weird right?!  But it’s amazing!  This is a recipe that has been in my family forever, I’m saying my Grandma made this cake when my dad was a little kid!  Yikes!  So basically a foolproof recipe and not overpowering on the tomato soup flavor when baked off (although the batter is really tasty too).  It’s also vegan as in no eggs or dairy products; I suppose it’s not vegan in the sense that a can of tomato soup you buy might have dairy in it.  Maybe there is a vegan canned tomato soup.

Tomato Soup Cake - The Kitchen Bistro

6 TB canola oil (1/4 cup + 2 TB)
3/4 sugar
1 tsp vanilla
1 3/4 cup flour
2 tsp baking powder
1/2 tsp baking soda
1.5 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 can tomato soup (10.75 – 11 oz)

350 degrees
Bake ~45 min
Makes one 8″ or 9″ cake pan

Mix the oil, sugar, and vanilla
Sift all the dry ingredients into the sugar mixture
Lastly add the tomato soup (the mixture will be a little thick)
Grease pan and bake off!

Vegan frosting:
1 cup vegan butter/margarine (2 sticks)
3 cups powdered sugar
1 tsp vanilla

Mix all together by hand, hand mixer, or stand mixer

*Note: margarine or butter can be used instead of the canola oil if you want (just cream the margarine and sugar first)

*the can of tomato soup would hopefully be the healthiest can you could choose, originally and usually the can of tomato soup is the condensed soup kind for the nice concentrated tomato-y flavor

Tomato Soup Cake - The Kitchen Bistro

Strawberry Cake

This is my favorite cake for summer time, especially tea parties, a snack, or any party.  You could also think of this cake as a vanilla cake with strawberries atop!  There is no buttercream frosting needed for this cake but by all means it can be topped with it.  If I put a topping on this cake I choose Cool Whip!  Nice & light

Strawberry Cake - The Kitchen Bistro

6 TB margarine
3/4 cup sugar
1 egg
1 tsp vanilla 
1/2 tsp almond extract
1 1/2 cups AP flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup soymilk
1/2 package strawberries + 2 tsp sugar

Oven to 350 degrees
Cream the margarine and sugar
Add the egg and both extracts
Sift the dry ingredients: flour, baking powder, and salt
Add to wet mixture, then add the soymilk

Pour the batter into your pan (a pie pan, springform, 8×8, 9×9)
Cut strawberries small-ish, into quarters and place on top of the batter
Sprinkle with 2 tsp sugar and bake!

45-60 min (depending on your oven)

*Note: I use margarine for everything but you can certainly substitute butter

Strawberry Cake - The Kitchen Bistro

Chocolate Cake

This is my all time favorite chocolate cake recipe and it’s even vegan!  That means this is a super moist cake.  This cake is an all-occasion delight, the last event I made this cake for was Mother’s Day which went over swimmingly!

8 servings
8″ cake (single layer)
Need to double the recipe for a double layer cake

1 cup soy milk
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla
1/2 tsp almond extract
1 cup AP flour
1/3 cup cocoa (I always use Dutch cocoa)
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

First mix soy milk and vinegar to curdle for 5-10 min
Add the sugar, oil, extracts
Add flour, cocoa, baking powder, baking soda, salt
You can bake these right away or if the batter is left overnight in the icebox, it will thicken

Bake at 325 degrees
Cupcakes: 15-20 min
Cake: 30-45 min

Regular buttercream or vegan frosting is fine to use

Vegan frosting:
1 cup vegan butter (margarine)
4 cups powdered sugar (may need more to thicken)
1 TB vanilla
Other flavorings are welcome like almond extract, cocoa powder, etc

Chocolate Cake - The Kitchen Bistro

Chocolate Cake - The Kitchen Bistro

Easter Chicks

Here’s some furry friends to make when the Easter season rolls around!

Flaked coconut
Black jelly beans
Red vines

First make your favorite cupcake recipe and let cool
Toast coconut
Once that’s done, cover each cupcake with lots of buttercream to make a generalized egg shape
Pat the buttercream cupcake with the toasted coconut for the fur (this is great because you don’t have to have a perfect egg-shaped body)
Add 2 black jellybeans for eyes
An almond for the beak
Cut red vines for the correct length for legs and head

Have fun!

Easter Chicks - The Kitchen Bistro

Easter Chicks - The Kitchen Bistro

Green Tea Cupcakes

They’re vegan too!
Makes about 12 cupcakes

For frosting options:
Almond or Vanilla frosting
Lemon &/or Honey frosting
If you can find green tea macha powder, there’s also Green Tea frosting
These are also wonderful plain, so moist!

1 cup soy milk
4 green tea bags
1 tsp apple cider vinegar

(Wisk or sift dry ingredients)
1 1/4 cup AP flour
2 TB cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla
1 tsp almond extract

Green food coloring (Avocado color)

Heat soy milk & soak tea bags for 1/2 hour or longer
Add vinegar to milk mixture for 5-10 min to “curdle”
Next wet ingredients
Add dry mixture
Tint batter for green tea color, I like Avocado green food coloring

Here’s a base Buttercream, then you can add flavors to taste:
1/2 lb butter (2 sticks)
2 cup powdered sugar
1 1/2 tsp – 2 tsp vanilla
To make, it helps to have a stand mixer to achieve fluffiness

Green Tea Cupcakes - The Kitchen Bistro

Organic Carrot Cake

Vegan (and possibly gluten-free) recipe
Every ingredient you can buy organic is organic!

1 1/2 cup sugar (yes, you can buy this organic)
3/4 cup canola oil
2/3 cup pineapple
3 1/2 cup spelt or whole wheat pastry flour
1 1/2 tsp baking soda
2 tsp cinnamon (yes, organic)
1/2 tsp cloves (yes, organic)
1 tsp salt
3 cup carrots
1 cup raisins
1 cup walnuts
1/2 tsp vanilla (yes, organic)

Mix canola oil, sugar, and vanilla
Add flour, baking soda, cinnamon, cloves, and salt
Add pineapple, carrots, raisins, and walnuts
If needed, add a little water to help mix everything
Scoop really big because these don’t rise very much
Bake at 325 for 10-20 min

Cream Cheese Frosting:
1/2 cup butter
8 oz cream cheese
1 tsp vanilla
2 cup powdered sugar (yes, organic)

Beat butter & cream cheese
Add vanilla then powdered sugar

Organic Carrot Cake - The Kitchen Bistro