Erica Meier: Vegan bake sales take over the world

[Guest guest]

What better way to introduce others to the joys of vegan eating than by tempting

their taste buds with deliciously decadent egg- and dairy-free desserts? That's

the idea behind the first annual World Wide Vegan Bake Sale, coordinated by

Virginia-based Compassion for Animals.

 

For one week, starting on June 20 through June 28, dozens of vegan bake sales

are scheduled around the world—from the U.S. to Canada to England to Australia.

Washingtonians eager to satisfy their sweet tooth while also supporting a good

cause can check out one or more of these bake sales hosted in the D.C.-Metro

area:

 

• Thurs., June 25: DC Mini Gallery at 4702 14th St. NW, D.C. Sales benefit Food

for Life

• Sat., June 20: Reston Community Center at 2310 Colts Neck Rd., Reston, Va.

from 11am to 3pm. Sales benefit Compassion for Animals

• Sun., June 21: Summer Delights at 6939 Laurel Ave., Takoma Park, Md. From 10am

to 2pm. Sales benefit Compassion Over Killing

• Sun., June 21: Giant at 2932 Chain Bridge Rd., Oakton, Va. from 11am to 4pm.

Sales benefit the GMU Animal Rights Collective

• Sat., June 27: Falls Church Community Center at 223 Little Falls St., Falls

Church, Va. from 11am to 3pm. Sales benefit Compassion for Animals

 

If you can't make it out to one of the bake sales, have no fear—you can always

indulge in decadent treats at the all-vegan Sticky Fingers Bakery in D.C. Or you

can whip up a batch of your own vegan cupcakes:

 

Pumpkin Chocolate Chip Cupcakes (Makes 12 cupcakes)

 

Cupcake:

• 1 cup canned pumpkin

• 1/3 cup oil

• 1 cup granulated sugar

• ¼ cup soy milk

• 1 teaspoon vanilla extract

• 1 ¼ cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• ½ cup chocolate chips

 

Icing:

• ½ cup confectioners' sugar

• ½ teaspoon ground cinnamon

• 2 tablespoons margarine, melted

• 1 tablespoon soy milk

• ½ teaspoon vanilla extract

 

Cupcakes:

Preheat oven to 350 degrees F. Line muffin pan with cupcake liners. In a medium

bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the

flour, baking powder, baking soda, cinnamon, salt. Stir together with a

fork—don't use a handheld mixer, as it will make the batter gummy. Once well

combined, fold in the chocolate chips. Fill liners two-thirds full. Bake for 22

to 24 minutes. Transfer to a wire rack and let fully cool before icing.

 

Icing:

Place sugar and cinnamon in a small bowl. Add the margarine, soy milk, and

vanilla and stir with a fork until smooth. Keep at room temperature until ready

to use. The mixture should look opaque and honey brown. If it's glistening a lot

or looks too liquid, add a little extra confectioners' sugar.

 

*This recipe is courtesy of Vegan Cupcakes Take Over the World

 

Author: Erica Meier

Erica Meier is an Examiner from Washington DC. You can see Erica's articles on

Erica's Home Page.