I whip my cream back and forth

Nix and I were talking not so long ago about vegan whipped cream, and she mentioned Healthy Top, which I hadn’t heard of before. So I just went ahead and ordered some, feeling a bit wary after a few bad experiences with a certain can of vegan whipped cream that makes it so a rocket science degree is mandatory in order to see cream actually come out of the can.

But I digress: my mom and I joined forces in pledging allegiance to the whipped cream flag, but never found anything on the international vegan market that truly hit the spot. That is until Healthy Top came upon us, thanks to Nix. And the angels sang! Badly, granted. But they still sang.

The stuff is exactly like the dairy whipped cream I ate back in the days. I don’t know whether it’s a good or a bad thing, because when whipped cream is available, I have a tendency to think that every food item calls for a dollop of it.
Amazon carries it, although I appear to have grabbed the last of their stock for now. My bad?
I can tell you I paid just under $23 for six 16-ounce boxes, which makes a box come to a price tag of not even $4. Not bad, considering it actually works, is tasty and doesn’t need to be refrigerated until opened. More accurately: it needs to be placed in the fridge for at least 30 minutes prior to being whipped, for best results.

Another note: if you have a stand mixer, refrain from using it in this case. I had a far fluffier outcome using an electric hand-held mixer. Your arm might feel a bit like a limp noodle when you’re done, but it’s worth it. Don’t wimp out on me, kitchen soldier!

It works perfectly well as a cake topper too, as you can see on the apple spice cake way up there. Funny thing about this cake is that when it came out of the oven, I was sure it would be dry and not pleasing at all. But then I took a big bite yesterday (3 days after making it – I was dragging my feet) and it is one of the moistest and most delicious cakes I’ve ever had. Consider upping the spices a bit for a spicier flavor, if that’s your thing.
I adapted it from this.

Apple Spice Cake with Whipped Cream Topping:

210 g whole wheat pastry flour
1/2 teaspoon fine sea salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
140 g organic powdered sugar
1 1/2 teaspoons baking powder
1 tablespoon Ener-g egg replacer powder (I know. Get over it!)
8 ounces applesauce
1/2 cup olive oil
1/4 cup water
Vegan whipped topping, quantity to taste

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) cast iron skillet or baking pan with non-stick spray.
Sift the flour, salt, spices, sugar, baking powder and egg replacer powder in a large bowl.
Whisk applesauce, oil, water until combined.
Stir wet ingredients into dry, being careful not to over mix.
Place into prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Transfer onto a wire rack to cool completely before topping with whipped cream.

Yield: 8 slices or more

  • tania says:

    Ooooohh this cake looks really yummy! What brand of egg replacer powder do you use?

    • Celine says:

      Ener-g. but honestly, I think subbing arrowroot powder or cornstarch would be swell here, too. I hate to have people buy specific items that have rather limited use.

  • Abi says:

    i’m a long time lurker but i had to come out (…ha) to tell you your photography is beautiful. yep, i’m in love with it. and i’d love to know what you use as a “table”.. its seems ever changing. you couldnt possibly have that many tables right? i lurve them. and also, what aperture do you most often use? everything is nice and clear yet amazing bokeh.

    • Celine says:

      thank you, your own site beats mine to a bloody pulp when it comes to beauty and awesomeness.

      it really is one single wooden table/reclaimed door, but I shoot at various hours of the day so the light makes it look different almost every single time. also, there’s several panels on it, so the appearance depends on what side I shoot from.

      when I shoot for books, I have to go for around f/10 or smaller, but for fun I like to keep it around f/5.6. when I shoot from above, it’s usually around f/4. I find that with larger apertures, I’m rarely 100% happy with the results.

      honestly, I don’t think you need any photo tips and especially not from me: your photos are absolutely fantastic!

  • andrea devon says:

    i made this cake last week and loved it… i made it for the folks at work topped with the penuche frosting (from veganomicon, but with carob powder!) in lieu of whipped cream. it was a *BIG* hit so tonight i am teaching it during my vegan cooking class here on maui! and will be giving a shout out to you… thanks, andrea

    • Celine says:

      what a brilliant idea to penuche it up! I think I’ll try it soon.
      thank you for letting me know Andrea, and very very pleased to hear it was well received.

  • […] goodies, and this is no exception.  I made a few changes (as seen in the recipe below), and her original can be found here. The frosting was adapted from Veganomicon by Isa Chanda Moskowitz and Terry Hope Romero.  I […]