BEING VEGAN: It’s in the Family

My family has a history of baking.  My Great Gramps, Wendel Kretz, was a train-hopping hobo in the 1920’s and eventually settled in San Francisco to open his own German Bakery.  My Grandma followed in his footsteps and inspired the rest of the family to either have a dangerous penchant for bready baked goods OR go into the “family business.”  My brother has a bakery in Victor, NY (aptly called the Griffen Bakery) and my sis in Arizona, new mom to her second set of identical twin boys, has a vegan cupcake business.  I have aspirations of something similar but am too busy to give it a go just yet.  Seems that recently my mom is sowing her baking oats too. Lately, and inexplicably, she’s been posting teeth-rotting recipes on Facebook.  I’ve decided to snag the ones that look good, make them vegan, then share the results with my blog.  Here’s the newest concoction:

Cinnamon Roll Cake (vegan)

For the Cake:

3 C flour (I used garbanzo flour)

1/4 tsp salt

I C sugar

4 tsp baking powder

1 1/2 C almond milk

2 egg replacements

2 tsp vanilla

1/2 C Earth Balance, melted

For the Topping:

1 C Earth Balance, softened

1 C brown sugar

2 Tbsp flour

1 Tbsp cinnamon

For the Glaze:

2 C powdered sugar

5 Tbsp almond milk

1 tsp vanilla


Mix everything for the cake together except for the butter.  Then slowly stir in the melted butter last and pour into a greased 9×13 pan.  For the topping, mix all the ingredients together then drop evenly over the batter and swirl with a knife.  Bake at 350 for 30-minutes.  Remove the cake, let it cool for a bit, then drizzle the glaze over it while still warm.  Pretty tasty.

Pre-frosting Image

I swear I can see the Virgin Mary in this one!Image

 Frosted and spectacular.Image

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