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