I made some whipped cream today. You know- the kind you make out of heavy whipping cream. Only my version is vegan. Yup, you heard me. Non-dairy… and SO delicious!!! It’s made from a can of coconut milk (the full-fat version, not the “light” version). I used the brand Thai Kitchen. Open the can, put it in the fridge overnight to let it thicken up, then blend the crap out of it, add a little powdered sugar to taste, and VOILA! Whipped cream! Here’s the link to the recipe: http://chocolatecoveredkatie.com/2011/08/16/vegan-cool-whip/
It’s unbelievably delicious and tastes exactly like the dairy version.
I made the whipping cream to go inside a cream cheese frosting (also vegan) that will be put into the layers of a strawberry layer cake. The cake is cooling now, but when it’s finished I’ll let you know how it turned out. I’m really excited to eat it!!
Here’s my vegan cream cheese frosting. It’s made from vegan cream cheese (yes, it does exist), powdered sugar, and butter. It’s really yummy, too!!
I found this website about a month ago (it’s where I got the whipped cream recipe from) : chocolatecoveredkatie.com
Let me tell you- this woman can COOK!! And she’s vegan, too. So not only are her desserts things that I can actually eat, but they are vegan and simply DELICIOUS!!! Check it out- even if you aren’t vegan. Her desserts contain healthier ingredients and you will find yourself savoring sumptuous desserts while not putting the regular rotten ingredients inside you. Seriously- go check it out!!
I can’t wait for dessert! 
Pedal On!
EDIT: the cake didn’t *quite* turn out like I’d hoped (and like the recipe picture looked). I mean, it was OK. But not really great. The frosting was too runny, I tried cutting the cake in half to make a layer and it crumbled all to hell. Frankly, it was a disaster- the looks of it. It tasted OK, but it was soup-y. I won’t try this recipe again.
But in all fairness, I’m not a great baker. I’m a great eater of baked goods, I’m just not a great baker. Meh. :/