Give your dessert a clever name – and tell us about your recipe.
1967 HoHo, Veganized. After tornadoizing the kitchen last week I needed a breather. I selected a healthy vegan Swiss Roll recipe. The cake is made of almond meal, oat flour, medjool dates, cacao powder, and a few other flavorings. I ground the almonds and oatmeal myself!
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
Vegan recipes like this one are – as Mary says – scrumptious! And SO healthy – yes, I’ll have another slice. Sadly, after a short freeze, the cake cracked as I rolled the goodness of sweetened coconut cream inside of it. No worries as the shiny chocolate icing gussied it up.
How did you add a Wisconsin twist to your flavors or decoration?
Wisconsin maple syrup was added to all parts of this recipe – the cake, the whipped "cream," and the chocolate icing. Also, my 1960s memories of nickel HoHos from the Dolly Madison store on Forest Home Avenue in Milwaukee were lovingly infused into this recipe.
How did you do?