Consider the cookie. Even the name is cute, and no matter what form it takes, it’s lovable. Whether it’s a chunky chocolate chip cookie or a delicate tea nibble, the cookie has a place in just about everyone’s heart—and tummy! The same goes for their many cousins, from rich, melty brownies to chewy fruit-filled bars. The conventional versions of these sweet treats are typically loaded with butter, eggs, white sugar, and white flour, which equates to an awful lot of calories without a lot of nutrition. But help is on its way! The cookie and bar recipes in this chapter will ring all the right bells, with whole-foods nutrition hidden in the adorable package. In fact, many of these seemingly decadent treats are more nutritious than the energy bars that people tend to place on a nutritional pedestal.
Of course, we can’t do without cakes and cupcakes. They have become identified with birthday parties, and if you doubt it, just take a look at birthday cards on the rack and count how many of them feature a big, fat cake. Going vegan doesn’t mean you and your family have to give that up. In fact, the cakes and cupcakes in this chapter can serve as ambassadors for a vegan, whole-foods approach, convincing even skeptics that you can eat great food without compromising your health. Making tasty vegan cakes isn’t as hard as you might think, and once you learn a few new approaches to frosting, you’ll be on the road to success.
A tasty goodie need not fall into any standard category of cookie, cake, cobbler, crisp, or what have you. That’s certainly the case with the recipes at the end of this chapter. I assure you that your taste buds won’t care that it’s not quite a tart, pie, or bar once you take a bite.
Lemon and Pine Nut Cookies
In Greece, little cookies like these make the most of the local olive oil, pine nuts, and zingy lemons. Crisp and only mildly sweet, this vegan version is perfect with a cup of tea.
Make about 16 cookies
INGREDIENTS
1/2 cup/55 g pine nuts
1 cup/130 g whole-wheat pastry flour
1/2 cup/60 g unbleached all-purpose flour
1/4 cup/50 g granular palm sugar or Sucanat
3 tbsp grated lemon zest
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup/60 ml water, plus more as needed
2 tsp egg replacer, such as Ener-G
1/4 cup/60 ml extra-virgin olive oil
METHOD
Preheat the oven to 375°F/190°C/gas 5.
Spread the pine nuts on a rimmed baking sheet and toast for about 5 minutes. Let cool.
Meanwhile, in a large bowl, combine both flours, the sugar, lemon zest, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl, whisk the 1/4 cup/60 ml water and egg replacer together until smooth and frothy, then whisk in the olive oil. Pour into the flour mixture and stir until just mixed. If the dough is too crumbly to hold together, knead in another 1 tbsp of water. Add the toasted pine nuts and knead to combine.
Scoop a 1-tbsp portion of dough and form it into a ball. Place the balls on an ungreased baking sheet, leaving about 2 in/5 cm of space between them. Using wet palms, flatten the balls to a thickness of about 1/4 in/6mm.
Bake for 10 to 12 minutes, until golden and crisp around the edges and still a bit soft in the center.
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, the cookies will keep for about 1 week.
Peanut Butter and Raisin Cookies
Sure, the classic peanut butter cookie is a treat, but it’s also a great way to eat healthful, high-protein peanut butter. Even better, if you make peanut butter cookies this way, raisins will provide a chewy, tangy counterpoint and add some good-for-you fruit.
Makes about 15 big cookies
INGREDIENTS
2 cups/260 g whole-wheat pastry flour
2 tbsp ground flaxseeds
1 tsp baking soda
1/2 tsp salt
1 cup/250 g crunchy peanut butter
1 cup/250 ml brown rice syrup
1/2 cup/120 ml canola oil
11/2 tsp vanilla extract
Nondairy milk, as needed
1/2 cup/85 g raisins
METHOD
Preheat the oven to 350°F/180°C/gas 4. Line two baking sheets with parchment paper or oil them lightly.
In a large bowl, combine the flour, flaxseeds, baking soda, and salt and whisk until well mixed.
In a food processor, combine the peanut butter, brown rice syrup, canola oil, and vanilla and process until thoroughly combined; alternatively, you can combine the ingredients in a medium bowl and stir by hand (but if the peanut butter is very hard, a food processor will blend the mixture much more easily). Pour the peanut butter mixture into the flour mixture and stir until thoroughly combined. If the dough is too crumbly to hold together, stir in a bit of nondairy milk, 1 tbsp at a time. Knead in the raisins.
Scoop a scant 1/4-cup/60-ml portion of dough (oiling the measuring cup makes it easier to remove the dough) and form it into a ball. Place the balls on the prepared baking sheets, leaving about 3 in/7.5 cm of space between them. Using wet palms, flatten the balls to a thickness of about 3/4 in/2 cm. If desired, press the tops with the tines of a fork to make the classic crosshatch marks.
Bake for 20 to 22 minutes, until the edges are golden and the cookies are puffed, rotating the pans halfway through the cooking time.
Let cool on the pans for about 5 minutes, then transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for about 1 week.
Barley-Almond Cookies
Oats are great, but barley is actually higher in beta-glucans, a magical type of soluble fiber that lowers cholesterol. Barley has a lovely, nutty flavor and gives these cookies a pleasant chewiness. If you don’t have barley flakes on hand, you can certainly substitute rolled oats. Likewise, you can substitute whole-wheat pastry flour for the barley flour.
Makes about 10 big cookies
INGREDIENTS
2 cups/260 g barley flour
1 cup/100 g barley flakes
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
3/4 cup/180 ml maple syrup
1/4 cup/60 ml coconut oil, melted
2 tbsp canola or walnut oil
1 tsp vanilla extract
1/4 tsp almond extract (optional)
1/2 cup/70 g raw almonds, coarsely chopped
1/2 cup/85 g raisins
METHOD
Preheat the oven to 350°F/180°C/gas 4. Lightly oil a baking sheet.
In a large bowl, combine the barley flour, barley flakes, baking soda, salt, cinnamon, and cloves and stir until well mixed. In a medium bowl, combine the maple syrup, coconut oil, canola oil, vanilla, and almond extract (if using) and whisk until thoroughly blended. Pour into the flour mixture and stir until well combined. Fold in the almonds and raisins.
Scoop a 1/4-cup/60-ml portion of dough (oiling the measuring cup makes it easier to remove the dough) and form it into a ball. Place the balls on the prepared baking sheet, leaving about 2 in/5 cm of space between them. Using wet palms, flatten the cookies to a thickness of about 3/4 in/2 cm.
Bake for about 16 minutes, until lightly golden, rotating the pan halfway through the baking time.
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, the cookies will keep for about 1 week.
Coconut, Almond, and Chocolate Chip Cookies
There is something about the texture of coconut in a cookie; the way it stays moist and chewy is irresistible. The addition of chocolate and almonds makes for a triple temptation that will call to you from the cookie jar.
Makes about 8 big cookies
INGREDIENTS
2 tbsp nondairy milk, plus more as needed
1 tbsp ground flaxseeds
1/2 cup/60 g unbleached all-purpose flour
1/2 cup/65 g whole-wheat pastry flour
1 tbsp nutritional yeast (optional)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup/120 ml canola oil
1/2 cup/100 g granular palm sugar, palm sugar paste (see Tip), or Sucanat
1/2 tsp almond extract
1 cup/90 g unsweetened shredded dried coconut
1/2 cup/55 g sliced almonds
1/2 cup/85 g vegan chocolate chips
METHOD
Preheat the oven to 375°F/190°C/gas 5.
In a cup or small bowl, whisk the 2 tbsp nondairy milk and the flaxseeds together and let stand for 5 minutes.
In a large bowl, combine both flours, the nutritional yeast (if using), baking soda, and salt and whisk until well mixed.
In a food processor, combine the canola oil and sugar and process until smooth. Add the almond extract and pulse to combine. Add the flaxseed mixture and process until thoroughly combined. Pour into the flour mixture and stir until just combined. Fold in the coconut, almonds and chocolate chips. If the dough is too crumbly to hold together, knead in up to 2 tbsp more nondairy milk.
Scoop a 1/4-cup/60-ml portion of dough (oiling the measuring cup makes it easier to remove the dough) and form it into a ball. Place the balls on an ungreased baking sheet, leaving about 2 in/5 cm of space between them. Using wet palms, flatten slightly to a thickness of just over 1/2 in/12mm.
Bake for about 16 minutes, until the cookies are quite golden around the edges, rotating the pan halfway through the baking time.
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, the cookies will keep for about 1 week.
Orange and Dried Plum Bars with Walnut Topping
A few years back, there was a trend toward relabeling prunes as “dried plums,” perhaps in an attempt to shed the stodgy image that prunes seemed to have. Call them what you will, dried plums give these chewy, crunchy bars a sweet-tart flavor that can’t be matched.
Makes 16 bars
INGREDIENTS
Dried Plum Filling
1 lb/455 g pitted dried plums (prunes)
1/2 cup/120 ml water
1/2 cup/120 ml agave syrup
3 tbsp orange liqueur
5 tbsp/35 g unbleached all-purpose flour
Crust
11/2 cups/195 g whole-wheat pastry flour
1/2 cup/100 g Sucanat or granular palm sugar
1/4 tsp salt
6 tbsp/90 ml coconut oil, chilled (see Tip)
3 tbsp nondairy milk, plus more as needed
METHOD
To make the plum filling: In a small saucepan, combine the dried plums, water, agave syrup, and orange liqueur. Bring to a boil over high heat, then lower the heat as much as possible, cover, and simmer for 5 minutes. Remove from the heat and let stand for 10 minutes. Sprinkle in the flour and stir until thoroughly combined.
Preheat the oven to 350°F/180°C/gas 4. Oil a 9-in/23-cm square baking pan.
To make the crust: In a medium bowl, combine the pastry flour, Sucanat, and salt and stir until well mixed. Grate the chilled coconut oil into the flour mixture, then toss until the bits of coconut oil are evenly coated. Mix gently with your fingers, squeezing to break up the bits and working quickly so the warmth from your hands doesn’t melt the coconut oil. Add the nondairy milk and stir until just combined. Press a bit of the mixture in your hand to see if it holds together; if it’s crumbly, stir in a bit more nondairy milk.
Scrape the dough into the prepared pan and press it in an even layer. Bake for 5 minutes. Let cool. Leave the oven on.
1/2 cup/65 g whole-wheat pastry flour
1/2 cup/50 g rolled oats
1/2 cup/55 g walnuts, chopped
1/4 cup/50 g Sucanat or granular palm sugar
1/8 tsp salt
1/4 cup/60 ml coconut oil, melted, plus more as needed
Meanwhile, prepare the streusel: In a medium bowl, combine the flour, oats, walnuts, Sucanat, and salt and stir until well mixed. Add the coconut oil and stir until thoroughly combined. If any loose flour remains, stir in a bit more oil.
Spread the plum filling over the crust in an even layer. Scatter the streusel evenly over the top and press to flatten slightly. Bake for 40 to 45 minutes, until the streusel is golden brown and feels firm to the touch.
Transfer the pan to a wire rack and let cool completely. Cut 4 by 4, to make 16 squares. Stored in an airtight container in the refrigerator, the bars will keep for about 1 week.
Pistachio Brownies with Ganache Topping
Do you love fudgy, gooey brownies, dense with dark chocolate? If so, this recipe will knock your socks off. In fact, it may be too chocolaty for small children. That just means more for you! Feel free to use other nuts in place of pistachios, like the classic walnuts or pecans.
Makes 16 brownies
INGREDIENTS
2 cups/200 g Sucanat
3/4 cup/180 ml coconut milk
1/2 cup/85 g pitted dates
1/4 cup/30 g arrowroot starch or cornstarch
2 tbsp ground flaxseeds
1 tsp vanilla extract
1/2 tsp apple cider vinegar
3/4 cup/180 ml coconut oil
3 oz/85 g unsweetened chocolate
1 cup/130 g whole-wheat pastry flour
1/2 cup/60 g unbleached all-purpose flour
2 tbsp Dutch-process cocoa powder
1 tbsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup/55 g toasted pistachios, coarsely chopped
Ganache Topping
1/2 cup/100 g granular palm sugar, palm sugar paste (see Tip), or Sucanat
1/4 cup/60 ml coconut milk
2 oz/55 g unsweetened chocolate, chopped
METHOD
Preheat the oven to 350°F/180°C/gas 4. Oil a 9-in/23-cm square baking pan.
In a blender, grind the Sucanat until powdery. Add the coconut milk, dates, arrowroot starch, flaxseeds, vanilla, and vinegar and blend until smooth and thoroughly combined.
In a double boiler, combine the coconut oil and chocolate and cook, stirring every few minutes, until melted (see Tip). Pour into the blender with the Sucanat mixture and blend until smooth and thoroughly combined.
In a large bowl, combine both flours, the cocoa powder, baking soda, baking powder, and salt and whisk until well mixed. Pour in the chocolate mixture and stir until thoroughly combined.
Scrape the batter into the prepared pan and spread it in an even layer. Sprinkle the pistachios evenly over the top, then gently press them into the batter. Bake for about 25 minutes, until the middle is puffy but still soft.
Transfer to a wire rack and let cool completely. Cover and refrigerate until completely chilled, about 2 hours. The brownies will fall and have chewy, higher edges.
Meanwhile, make the topping: In a small saucepan, combine the sugar and coconut milk. Cook over medium-low heat, stirring constantly, until the sugar dissolves. Stir in the chocolate and remove from the heat. Stir until the chocolate has melted and the mixture is smooth.
Drizzle the ganache over the brownies. Cover and refrigerate until the ganache sets up, about 30 minutes. Cut 4 by 4, to make 16 squares. Serve at room temperature. Stored in an airtight container in the refrigerator, the brownies will keep for about 1 week.
Cashew Blondies
In these chewy bars, the caramel notes of both brown rice syrup and palm sugar paste will convince your taste buds that you’re eating butter, and the crunchy cashews only add to the sensation—not a bad trick! The sprinkling of coarse salt may seem kind of trendy, but it really brings out the sweetness, so give it a try. If you must gild the lily, a melted dark chocolate drizzle would take these over the top. In a pinch, you could substitute peanuts for the cashews.
Makes 12 bars
INGREDIENTS
1/4 cup/60 ml nondairy milk
2 tbsp ground flaxseeds
2 cups/260 g whole-wheat pastry flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup/100 g palm sugar paste (see Tip), granular palm sugar, or Sucanat
1/2 cup/120 ml coconut oil, melted
1/2 cup/120 ml brown rice syrup
1 tsp rice vinegar
1 tsp vanilla extract
3/4 cup/85 g cashews, toasted (see Tip) and coarsely chopped
Kosher salt for sprinkling
METHOD
Preheat the oven to 350°F/180°C/gas 4. Line a 13-by-9-in/33-by-23-cm baking pan with parchment paper and oil the parchment paper.
In a cup or small bowl, whisk the nondairy milk and flaxseeds together and let stand for 5 minutes.
In a large bowl, combine the pastry flour, salt, and baking soda and whisk until well mixed. In a medium bowl (or a food processor if the palm sugar is lumpy), combine the palm sugar, coconut oil, and brown rice syrup and stir (or process) until smooth and thoroughly combined.
Stir the vinegar and vanilla into the flaxseed mixture. Add to the sugar mixture and stir (or process) until well combined. Pour into the flour mixture.
Scrape the batter into the prepared pan and spread it in an even layer. Sprinkle the cashews evenly over the top, then gently press them into the batter. Bake for 25 minutes, until the edges are golden and the center looks dry. While still hot, sprinkle a few pinches of kosher salt evenly over the top.
Transfer the pan to a wire rack and let cool completely. Cut 4 by 3, to make 12 squares. Stored at room temperature, tightly covered, the blondies will keep for about 1 week.
Apple Snack Cake
If you keep some applesauce in the cupboard and some apples in the fruit drawer of your refrigerator, you can put this cake together in no time at all. Kids and adults alike are drawn to the decorative shingling of apple slices across the top, and they will want a piece after school or with coffee, or just for fun.
Serves 9
INGREDIENTS
3/4 cup/180 ml applesauce
1 cup/130 g whole-wheat pastry flour
1 cup/130 g white whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp ground cinnamon
11/4 cups/250 g Sucanat or granular palm sugar
2 tsp egg replacer, such as Ener-G
2 tbsp ground flaxseeds
1/2 cup/120 ml nondairy milk
1/2 cup/120 ml canola oil
2 tsp vanilla extract
1 tbsp fresh lemon juice, plus 1 tsp
2 large tart apples, peeled, cored, and sliced
METHOD
Preheat the oven to 350°F/180°C/gas 4. Lightly oil a 9-in/23-cm square baking pan.
Fold a clean smooth dish towel in half, then spread the applesauce on it in a thin layer. The towel will absorb a great deal of water from the applesauce in the time it takes to mix the other ingredients.
In a large bowl, combine both flours, the baking powder, baking soda, salt, and cinnamon and whisk until well mixed.
In a food processor, grind the Sucanat as finely as possible. Set aside 1/4 cup/60 g and add the remainder to the flour mixture. Mix well.
Put the egg replacer and flaxseeds in a medium bowl and slowly whisk in the nondairy milk. Add the canola oil and vanilla and the 1 tbsp lemon juice.
Use a spatula to scrape the applesauce from the towel and into a measuring cup. It should measure about 1/2 cup/120 ml. (If it is less, top it off with some plain applesauce; if it is more, just use 1/2 cup.) Stir the applesauce into the nondairy milk mixture. Pour into the flour mixture and stir until thoroughly combined.
Scrape the batter into the prepared pan. Toss the apple slices with the 1 tsp lemon juice, then arrange them in slightly overlapping rows atop the batter. Sprinkle the reserved 1/4 cup/60 g finely ground Sucanat evenly over the top. Bake for about 50 minutes, until a toothpick inserted in the center comes out clean and dry.
Transfer the pan to a wire rack. Let cool completely before cutting. Stored in the refrigerator, tightly covered, the cake will keep for about 1 week.
Pear and Maple Upside-Down Cake
Pineapple upside-down cake is a classic, but why not use local fruit and make this elegant rendition, which uses the natural shape of pears to create a beautiful and supremely edible design? You can also try making this with quartered apples, which will stay firm and hold their shape well.
Serves 12
INGREDIENTS
1/2 cup/120 ml nondairy milk
2 tbsp ground flaxseeds
11/2 cups/195 g whole-wheat pastry flour
1/2 cup/60 g unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup/100 g palm sugar paste (see Tip), granular palm sugar, or Sucanat
4 small pears, peeled, halved, and cored
1/2 cup/120 ml maple syrup
1/4 cup/60 ml canola oil
1/2 tsp vanilla extract
1/2 tsp apple cider vinegar
METHOD
Preheat the oven to 350°F/180°C/gas 4. Oil a 9-in/23-cm cake pan.
In medium bowl, whisk the nondairy milk and flaxseeds together and let stand for 5 minutes.
In a large bowl, combine both flours, the baking powder, baking soda, and salt and whisk until well mixed.
Sprinkle the sugar evenly over the bottom of the prepared pan. Arrange the pears over the sugar, cut-side down and with the wide ends facing out and the pointed tops toward the center, like the spokes of a wheel.
Add the maple syrup, canola oil, vanilla, and vinegar to the flaxseed mixture and whisk until thoroughly blended. Pour into the flour mixture and stir until just combined.
Pour the batter over the pears, being sure to cover all of the pears; it won’t seem like quite enough batter, but it will flow out and fill in the spaces. Bake for 40 minutes, until the cake is puffed and golden and a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack to cool for 5 minutes. Run a table knife around the edges to loosen the cake, then cover the pan with an inverted serving plate. Using oven mitts, hold the pan tight to the plate and invert. Carefully lift off the pan and use the table knife to loosen any pieces of pear or cake stuck to the pan and put them back on the cake. Use a spatula to scrape any caramel-like syrup from the pan and drizzle it over the cake.
Let cool for at least 20 minutes before slicing and serving. Stored in the refrigerator, tightly covered, the cake will keep for about 1 week.
Cinnamon-Crunch-Stuffed Bundt Cake
Who doesn’t love a Bundt cake? In this banana-laced version, the unique flavor of palm sugar makes the cinnamon-spiced pecan filling absolutely crave-worthy. The cinnamon drizzle is optional but highly recommended for gilding this wonderful cake with more sweet cinnamon.
Serves 8
INGREDIENTS
1 cup/200 g granular palm sugar, palm sugar paste (see Tip), or Sucanat
1 tbsp ground cinnamon
1/2 cup/70 g pecans, chopped
11/2 cups/195 g whole-wheat pastry flour
1/2 cup/60 g unbleached all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup/180 ml mashed bananas
3/4 cup/180 ml nondairy milk
1/2 cup/120 ml canola oil
1 tbsp egg replacer, such as Ener-G
METHOD
Preheat the oven to 350°F/180°C/gas 4. Oil a Bundt pan.
In a small bowl, combine 1/2 cup/100 g of the sugar and the cinnamon and stir until well mixed. Stir in the pecans.
In a large bowl, combine both flours, the baking soda, baking powder, and salt and whisk until well mixed.
In a food processor, combine the bananas and remaining 1/2 cup/100 g sugar and process until smooth. Add the nondairy milk, canola oil, and egg replacer and process until smooth and frothy. Pour into the flour mixture and stir until just combined.
Pour half of the batter into the prepared pan and spread it evenly. Sprinkle the pecan mixture in a line down the center of the batter, then push it into the batter lightly to make a tunnel of pecan streusel. Pour in the remaining batter. Spread it in an even layer and smooth with a spatula. Bake for about 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs attached.
Cool in the pan for 10 minutes. Run a table knife around the edges (both inner and outer) to loosen the cake, then cover the pan with an inverted cake plate. Using oven mitts, hold the pan tight to the plate and invert to drop the cake onto the plate. Let cool completely.
Continued
2 tbsp agave syrup
1/2 tsp ground cinnamon
Meanwhile, make the cinnamon drizzle (if desired): In a cup or small bowl, stir the agave syrup and cinnamon together.
Drizzle the mixture over the cake. Stored in the refrigerator, tightly covered, the cake will keep for about 1 week.
Carrot-Orange Cake with Marmalade Glaze
This moist and lovely carrot cake is graced with the flavor of maple syrup and studded with juicy raisins. Instead of the usual creamy frosting, it’s topped with a tangy, fruity glaze decorated with canned mandarin oranges. They sparkle like jewels, calling everyone to have a piece.
Serves 12
INGREDIENTS
21/2 cups/325 g whole-wheat pastry flour
1/4 cup/50 g Sucanat or granular palm sugar
1 tbsp grated orange zest
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 cup/180 ml nondairy milk
2 tsp egg replacer, such as Ener-G
3/4 cup/180 ml maple syrup
1/2 cup/120 ml canola oil
2 cups/220 g grated carrots
1 cup/170 g raisins
METHOD
Preheat the oven to 350°F/180°C/gas 4. Oil a 10-in/25-cm springform pan.
In a large bowl, combine the flour, Sucanat, orange zest, baking powder, baking soda, salt, and cinnamon and whisk until well mixed. In a medium bowl, whisk the nondairy milk and egg replacer together until smooth and frothy. Whisk in the maple syrup and canola oil. Pour into the flour mixture and stir until just combined. Fold in the carrots and raisins.
Scrape the batter into the prepared pan and spread it in an even layer. Bake for 1 hour, until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean and dry.
Transfer the pan to a wire rack and let cool completely. Run a table knife around the edges to loosen the cake. Remove the sides of the springform pan and place the cake, still on the bottom of the springform pan, on a cake plate.
Continued
1/4 cup/60 ml orange juice concentrate
3 tbsp agave syrup
1 tbsp arrowroot starch or cornstarch
1/2 cup/120 ml fruit sweetened marmalade
10 oz/280 g canned mandarin oranges (packed in water), drained and patted dry
Meanwhile, make the glaze: In a small saucepan, combine the orange juice concentrate, agave syrup, and arrowroot starch and whisk until smooth and thoroughly combined. Whisk in the marmalade, then put the pan over medium heat and cook, whisking frequently, until the mixture boils and thickens, about 5 minutes. Remove from the heat and let cool to room temperature.
Put 3 tbsp of the glaze in a bowl, add the mandarin oranges, and stir gently until evenly coated. Spread the remainder of the glaze over the cake and refrigerate until set, about 1 hour. Arrange the orange sections on top of the cake and refrigerate again.
Serve chilled. Stored in the refrigerator, tightly covered, the cake will keep for about 1 week.
Yellow Cake with Ice Cream Filling and Ganache Glaze
This recipe features the chocolaty goodness of ganache, but the cake is also delicious with Peanut Butter Frosting or Cashew Frosting, so consider it an all-around basic cake that works and plays well with others. I include a bit of nutritional yeast for its golden color and cheesy taste, but you can leave it out if you like.
Serves 8 to 12
INGREDIENTS
11/2 cups/195 g whole-wheat pastry flour
1/2 cup/60 g unbleached all-purpose flour
2 tbsp nutritional yeast (optional)
1 tsp baking soda
1/2 tsp salt
1/2 cup/120 ml nondairy milk
2 tsp egg replacer, such as Ener-G
2/3 cup/165 ml agave syrup
1/2 cup/120 ml coconut oil, melted
1 tbsp apple cider vinegar
21/2 cups vegan Vanilla Ice Cream or store-bought
Ganache Topping, warm
Strawberries for garnish (optional)
METHOD
Preheat the oven to 350°F/180°C/gas 4. Oil a 9-in/23-cm cake pan and line the bottom with parchment paper.
In a large bowl, combine both flours, the nutritional yeast (if using), baking soda, and salt and whisk until well mixed. In a medium bowl, whisk the nondairy milk and egg replacer together until smooth and frothy. Whisk in the agave syrup, coconut oil, and vinegar. Pour into the flour mixture and stir vigorously until smooth.
Scrape the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, until the cake starts to pull away from the sides of the pan and a toothpick inserted into the center comes out clean and dry.
Transfer the pan to a wire rack and let cool completely. Run a table knife around the edges to loosen the cake, then cover the pan with an inverted plate. Hold the pan tight to the plate and invert, then place another inverted plate atop the cake and invert again. Refrigerate until completely chilled.
About 20 minutes before assembling the cake, remove the ice cream from the freezer to soften and become spreadable.
Using a long serrated knife, split the cake into two layers. Spread the ice cream evenly over the bottom layer of cake, making sure the thickness is even all the way to the edge. Top with the remaining layer of cake and gently press so it adheres to the ice cream. Freeze until completely set, about 2 hours.
Drizzle the warm ganache over the frozen cake, then freeze again until the chocolate is set.
Remove from the freezer about 10 minutes before slicing and serving. Garnish with strawberries, if you like. Stored in the freezer, tightly wrapped or in an airtight container, the cake will keep for about 1 month.
Chocolate Layer Cake with Peanut Butter Frosting
Chocolate cake is always a favorite, and topping it with a creamy coat of peanut-buttery goodness only improves the situation. Who needs butter when we have peanut butter?
Serves 12
INGREDIENTS
Peanut Butter Frosting
9 oz/255 g silken tofu, drained and pressed (see Tip)
1 cup/250 g smooth peanut butter, not freshly ground
1/4 cup/30 g coconut flour or vegan protein powder
3/4 cup/180 ml agave syrup or maple syrup
2 tbsp fresh lemon juice
1 tsp vanilla extract
METHOD
To make the frosting: In a blender or food processor, purée the tofu. Scrape down the sides and process again until completely smooth. Add the peanut butter and process until very smooth. Add the coconut flour and process until smooth. Add the agave syrup, lemon juice, and vanilla and process until thoroughly combined. Scrape the frosting into a bowl or storage container, cover, and refrigerate for at least 2 hours.
To make the cake: Preheat the oven to 350°F/180°C/gas 4. Oil two 9-in/23-cm cake pans.
In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt and whisk until well mixed.
In a double boiler, combine the coconut oil and chocolate and cook, stirring every few minutes, until melted (see Tip). Whisk in the maple syrup.
In a cup or small bowl, whisk the nondairy milk, egg replacer, and flaxseeds together until smooth and frothy. Stir in the vinegar and vanilla, then pour into the chocolate mixture and stir until thoroughly combined. Pour into the flour mixture and stir until well combined.
Cake
2 cups/260 g white whole-wheat flour
1/4 cup/20 g Dutch-process cocoa powder
11/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup/120 ml coconut oil
2 oz/55 g unsweetened baking chocolate, chopped
3/4 cup/180 ml maple syrup
1 cup/240 ml nondairy milk
1 tbsp egg replacer, such as Ener-G
1 tbsp ground flaxseeds
2 tsp rice vinegar
1 tsp vanilla extract
1/2 cup/55 g roasted, unsalted peanuts, coarsely chopped
Scrape the batter into the prepared pans and smooth the tops. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out with moist crumbs attached.
Transfer the pans to a wire rack to cool for about 15 minutes. Run a table knife around the edges to loosen the cakes, then cover each pan with an inverted cooling rack or a plate. Invert and remove the pans. Place the final serving plate over one of the cakes and invert to place it on the serving plate.
Cool the cakes completely or wrap and chill before frosting. Spread about one-fourth of the frosting on top of the cake layer on the serving plate. Sprinkle half of the peanuts evenly over the frosting. Carefully place the second layer on top, then spread the remaining frosting over the top and sides of the cake. Sprinkle the remaining peanuts evenly over the top.
Serve at room temperature. Stored in an airtight container in the refrigerator, the cake will keep for about 1 week.
The Icing on the Cake
Cakes are very meaningful things. We need them for birthdays, anniversaries, and other celebrations, and we miss them terribly when they are not there. The vegan cakes in this book are all moist, hearty masterpieces of whole-wheat baking. The biggest challenge can be the frosting. Since frosting is typically made from white sugar and butter, margarine, or shortening, we vegans have to make a few detours to get to a sexy topper or glaze for our cakes, but I think you’ll find that the recipes here offer elegant solutions.
Check out the Cashew Frosting on the stout cupcakes, which showcases vegan adaptation at its wholesome best. Naturally creamy raw cashews are puréed with a little natural sweetener, and—voilà!—a creamy frosting that can be piped and swirled for definite curb appeal. Likewise, vegan ganache need not be a contradiction in terms, as you’ll discover when you try the version that tops the Pistachio Brownies. Tofu, a vegan baker’s protein-packed secret ingredient, makes for a fabulous creamy frosting when puréed with chocolate, or even peanut butter, as in the Chocolate Layer Cake with Peanut Butter Frosting. With a little ingenuity, coconut milk, fruit purées, and a variety of whole foods can be transformed into fabulous toppings and glazes.
When it comes to cakes for special occasions, my favorite way to gussy them up with a gorgeous natural touch is to decorate them with fresh edible flowers. Just press the petals into the frosting and serve a cake dressed in blossoms. Of course, you can always use dried and fresh fruits in the same way.
Sweet Potato and Coconut Cupcakes with Coconut Frosting
Orange sweet potato gives these cupcakes a moist, lush texture that could be mistakenly attributed to dairy products. Roast a few sweet potatoes and purée what you need for this recipe; any leftovers make a great meal or snack. For a slightly different flavor, you could substitute pumpkin purée. The creamy frosting kicks up the curb appeal with not a bit of white sugar in sight.
Makes 12 cupcakes
INGREDIENTS
Frosting
One 13.5-oz/400-ml can coconut milk, chilled
1/2 cup/100 g palm sugar paste (see Tip), granular palm sugar, or Sucanat
3 tbsp arrowroot starch or cornstarch
1 tsp vanilla extract
1/4 cup/65 g sweet potato purée
6 tbsp/35 g unsweetened shredded dried coconut, toasted (see Tip)
METHOD
To make the frosting: Turn the can of chilled coconut milk upside down and open the can. Pour off the liquid, reserving 3 tbsp. (Set aside the rest for another use.) Scrape out the solid coconut cream from the can; you should have about 1 cup.
In a small saucepan, combine the coconut cream and sugar. Bring to a boil over medium heat. Lower the heat and simmer, whisking constantly, until the sugar dissolves. In a cup or small bowl, whisk the reserved 3 tbsp coconut milk, arrowroot starch, and vanilla together to form a slurry. Pour into the saucepan and whisk until thoroughly blended. Cook, whisking often, until thickened, about 1 minute. Whisk in the sweet potato purée and toasted coconut. Transfer to a storage container and refrigerate for about 3 hours, until completely chilled.
Continued
11/2 cups/195 g whole-wheat pastry flour
1/2 cup/45 g unsweetened shredded dried coconut, plus 2 tbsp, toasted (see Tip)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup/150 g Sucanat or granular palm sugar
1/2 cup/120 ml coconut oil, melted
1 cup/245 g sweet potato purée
3/4 cup/180 ml coconut milk or nondairy creamer
2 tbsp arrowroot starch or cornstarch
To make the cupcakes: Preheat the oven to 350°F/180°C/gas 4. Line twelve muffin cups with paper liners, then lightly oil the top of the pan so the cupcake tops don’t stick.
In a large bowl, combine the flour, 1/2 cup/45 g coconut, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl, combine the Sucanat and coconut oil and stir until well mixed. Stir in the sweet potato purée. In a cup or small bowl, whisk the coconut milk and arrowroot starch together to form a slurry. Stir into the sweet potato mixture. Pour into the flour mixture and stir until well mixed.
Scoop the batter into the prepared muffin cups, dividing it evenly among them and using about a heaping 1/4 cup/60 ml of batter per cupcake. Bake for 40 to 50 minutes, until a toothpick inserted in the center of a cupcake comes out clean and dry.
Transfer the pan to a wire rack and let cool completely. Turn out the cupcakes and spread rounded 2 tbsp of frosting over the top of each, then sprinkle with the 2 tbsp toasted coconut. Stored in an airtight container in the refrigerator, the cupcakes will keep for about 1 week.
TIP To toast dried coconut, preheat the oven to 300°F/150°C/gas 1. Spread the coconut on a rimmed baking sheet and bake until golden, about 8 minutes, stirring after about 5 minutes of baking.
Olive Oil Cupcakes with Hazelnuts and Gianduja Cream
In these cupcakes the olive oil is up front and center, allowing you to play with its flavors; you may enjoy a fruity oil, a peppery one, or one that’s buttery and mild. The frosting is a vegan version of hazelnut-chocolate spread, without refined sugar and milk.
Makes 12 Cupcakes
INGREDIENTS
Gianduja Cream
3/4 cup/90 g hazelnuts, toasted and skinned (see Tip)
1/2 cup/120 ml agave syrup
1/4 cup/20 g Dutch-process cocoa powder
1/2 tsp vanilla extract
Cupcakes
11/2 cups/195 g whole-wheat pastry flour
1 cup/115 g unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup/180 ml agave syrup
3/4 cup/180 ml hazelnut milk or other nondairy milk
6 tbsp/90 ml extra-virgin olive oil
2 tsp apple cider vinegar
1/2 cup/60 g hazelnuts, toasted and skinned (see Tip) and coarsely chopped
METHOD
To make the cream: Put the hazelnuts in a blender or food processor and process until they form a paste and are smooth as possible. Add the agave syrup, cocoa powder, and vanilla and process until smooth. Refrigerate for at least 2 hours, until well chilled.
To make the cupcakes: Preheat the oven to 350°F/180°C/gas 4. Line twelve muffin cups with paper liners, then lightly oil the top of the pan so the cupcakes don’t stick.
In a large bowl, combine both flours, the baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl, combine the agave syrup, hazelnut milk, olive oil, and vinegar and whisk until thoroughly blended. Pour into the flour mixture and stir until just combined. Fold in the hazelnuts.
Scoop the batter into the prepared muffin cups, dividing it evenly among them; they should be full. Bake for 20 to 25 minutes, until the tops are deep golden and a toothpick inserted in the center of a cupcake comes out clean and dry.
Transfer the pan to a wire rack and let cool completely. Turn out the cupcakes and spread about 2 tbsp of cream over the top of each. Stored in an airtight container in the refrigerator, the cupcakes will keep for about 1 week.
Stout Cupcakes with Cashew Frosting
Deep, dark stout beer adds a pleasing bitterness to these cupcakes, while also giving them a little lift. Some beer makers use isinglass, which comes from fish, to strain sediment from their products, but others don’t, so check to be sure the stout you purchase is vegan. A good source for information on vegan alcoholic beverages is Barnivore.com. Note that the cashews for the frosting should be soaked in advance, so plan ahead.
Makes 12 cupcakes
INGREDIENTS
Cashew Frosting
1 cup/115 g raw cashews, soaked for at least 2 hours
1 tbsp nutritional yeast (optional)
1/2 cup/120 ml nondairy creamer
1/2 cup/120 ml agave syrup
2 tbsp coconut oil, melted
3 tbsp arrowroot starch or cornstarch
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
Pinch of salt
METHOD
To make the frosting: Drain the cashews and put them in a blender. Blend on low speed until chopped, then add the nutritional yeast (if using). In a small saucepan, combine the nondairy creamer, agave syrup, coconut oil, arrowroot starch, vinegar, vanilla, and salt and whisk until smooth and thoroughly combined. Bring to a boil over medium heat and cook, whisking occasionally, until thickened, 3 to 5 minutes. Scrape the mixture into the blender and process until completely smooth, stopping to scrape down the sides a few times. Transfer to a storage container and refrigerate for at least 3 hours, until completely chilled.
1 cup/130 g whole-wheat pastry flour
1/2 cup/60 g unbleached all-purpose flour
1 cup/200 g Sucanat or granular palm sugar
1/4 cup/20 g Dutch-process cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup/120 ml nondairy milk
2 tbsp ground flaxseeds
1 tsp egg replacer, such as Ener-G
1/3 cup/75 ml coconut oil, melted
1 tsp vanilla extract
1/2 cup/120 ml stout beer
To make the cupcakes: Preheat the oven to 350°F/180°C/gas 4. Line twelve muffin cups with paper liners, then lightly oil the top of the pan so the cupcake tops don’t stick.
In a large bowl, combine both flours, the sugar, cocoa powder, baking soda, baking powder, and salt and whisk until well mixed. In a medium bowl, whisk the nondairy milk, flaxseeds, and egg replacer together until smooth and frothy. Whisk in the coconut oil and vanilla. Pour into the flour mixture and stir until thoroughly combined; the mixture will be thick, so you may need to knead it by hand a bit. Add the beer and stir vigorously until well combined.
Scoop the batter into the prepared muffin cups, dividing it evenly among them and using about a scant 1/4 cup/60 ml of batter per cupcake. Bake for 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean and dry.
Transfer the pan to a wire rack and let cool completely. Turn out the cupcakes and spread about 2 tbsp of frosting over the top of each, or for a more decorative presentation, use a pastry bag to pipe the frosting over the cupcakes. Stored in an airtight container in the refrigerator, the cupcakes will keep for about 1 week.
Chocolate-Cherry Cupcakes with Chocolate Frosting
Cherries and chocolate are a perfect combination, and here they conspire to conceal the healthful squash purée lurking in these delicious cupcakes. The frosting is a classic tofu pudding, and you may want to make a double batch so you’ll have plenty left to snack on!
Makes 12 cupcakes
INGREDIENTS
Frosting
6 oz/170 g silken tofu, drained and pressed (see Tip)
1/2 cup/120 ml brown rice syrup
1/2 cup/85 g vegan chocolate chips
Cupcakes
1/2 cup/120 ml nondairy milk
1 tbsp ground flaxseeds
1/4 cup/60 ml vegetable oil
1/4 cup/20 g Dutch process cocoa powder
3/4 cup/185 g winter squash purée (see Tip)
3/4 cup/100 g whole-wheat pastry flour
1/2 cup/60 g unbleached flour
1 cup/200 g granular palm sugar, palm sugar paste (see Tip), or Sucanat
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup/85 g dried cherries
METHOD
To make the frosting: In a blender or food processor, purée the tofu. Scrape down the sides and process again until completely smooth. Add the brown rice syrup and process until thoroughly blended.
Melt the chocolate chips in a double boiler or a microwave (see Tip), then scrape the chips into the tofu mixture. Process immediately, before the chocolate hardens, until smooth and well blended, stopping to scrape down the sides a few times. Transfer to a storage container and refrigerate until completely chilled, at least 4 hours.
To make the cupcakes: Preheat the oven to 350°F/180°C/gas 4. Lightly oil twelve muffin cups or line them with paper liners, then lightly oil the top of the pan so the cupcake tops don’t stick.
In a cup or small bowl, whisk the nondairy milk and flaxseeds together and let stand for 5 minutes.
In medium bowl, stir the vegetable oil and cocoa powder together until thoroughly blended. Stir in the squash purée and the flaxseed mixture. In a large bowl, combine both flours, the sugar, baking soda, salt, and nutmeg. Add the cocoa mixture and gently stir until just combined. Fold in the cherries.
Continued
Scoop the batter into the prepared muffin cups, dividing it evenly among them; they should be about two-thirds full. Bake for 20 minutes, until a toothpick inserted in the center of a cupcake comes out with moist crumbs attached.
Transfer the pan to a wire rack and let cool completely. Turn out the cupcakes and spread about 2 tbsp of frosting over the top of each. Stored in an airtight container in the refrigerator, the cupcakes will keep for about 1 week.
TIP The tofu in the frosting must be pressed to remove excess liquid and achieve optimum results. Wrap the tofu tightly in a clean kitchen towel and place on a cutting board, then place a baking pan or pot on top, then put a can or other weight on top to press down on the tofu. Since this is silken tofu, a heavy weight might crush it, so don’t press too hard. Press for at least 20 minutes. Since you are puréeing it, it is okay if it breaks a little.
Mini Fruitcakes with Rum Glaze
There’s no law that says that fruitcakes have to be terrible. In fact, if you make them with unsweetened dried fruit and other high-quality ingredients, they can be downright wonderful—and good for you, too. As the saying goes, good things come to those who wait, and you will have to be patient with this recipe. First, the dried fruit must soak for at least a day. Then, to really drench the cakes, the rum glaze that takes these mini fruitcakes over the top should be basted over the cakes a few times over the course of several days—or weeks. It may be hard to wait, but you’ll be glad you did.
Makes 9 mini fruitcakes
INGREDIENTS
4 oz/115 g chopped dried mango
1 cup/170 g dried cherries
1 cup/170 g dried apricots
3/4 cup/180 ml dark rum
13/4 cups/230 g whole-wheat pastry flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup/120 ml nondairy milk
2 tbsp egg replacer, such as Ener-G
3/4 cup/180 ml agave syrup
1/2 cup/120 ml coconut oil, melted
1/2 tsp vanilla extract
Rum Glaze
1/2 cup/120 ml dark rum
1/2 cup/120 ml agave syrup
METHOD
In a medium saucepan, combine all the dried fruits and the rum. Bring to a simmer over medium heat, then cover and remove from the heat. Let stand for 30 minutes. Transfer to a storage container, cover, and refrigerate for at least 24 hours and up to 3 days.
Preheat the oven to 350°F/180°C/gas 4. Oil nine muffin cups.
In a large bowl, combine the flour, baking powder, salt, cinnamon, allspice, nutmeg, and cloves and whisk until well mixed. In a medium bowl, whisk the nondairy milk and egg replacer together until smooth and frothy. Add the agave syrup, coconut oil, and vanilla and whisk until well blended. Pour into the flour mixture and stir until well combined. Fold in the soaked fruit. (Reserve any leftover soaking liquid for the glaze.)
Scoop the batter into the prepared muffin cups, dividing it evenly among them; they should be full. Bake for 30 minutes, until the tops are golden and a toothpick inserted in the center of a cake comes out clean and dry. Transfer the pan to a wire rack and let cool completely.
To make the glaze: Whisk the rum and agave syrup together until thoroughly combined.
Put the cakes in a storage container and baste with the glaze to coat, reserving the remaining glaze to baste them daily as long as they last. (If you run out of glaze, you can make more and just keep going.) Refrigerate, tightly covered. Try to let the cakes soak up the glaze for at least 1 day before serving.
Serve at room temperature. Stored in an airtight container in the refrigerator, the cakes will keep for about 3 weeks.
Coconut Shortcakes with Bananas and Coconut Cream
These melt-in-your-mouth treats are proof that vegans need not do without tender shortcakes with fruit and a whipped, creamy topping. Make sure to chill the coconut cream mixture thoroughly and keep it cold so that it will hold some air when you whip it. You can try this recipe with whatever fruit is in season, from mango to strawberries.
Serves 10
INGREDIENTS
Whipped Coconut Cream
Two 13.5-oz/400-ml cans coconut milk, chilled
1/2 cup/100 g palm sugar paste (see Tip), granular palm sugar, or Sucanat
METHOD
To make the whipped coconut cream: Turn the cans of chilled coconut milk upside down and open the cans. Pour off the liquid and reserve it for another use. Scrape the solid coconut cream into a small saucepan. Add the sugar and bring to a simmer over low heat. Cook, whisking constantly, until the sugar dissolves. Let cool briefly, then cover and refrigerate until completely chilled, about 3 hours or overnight. Put a mixing bowl and the beaters of an electric mixer in the freezer. It’s best to whip the mixture just before serving the shortcakes.
Preheat the oven to 400°F/200°C/gas 6. Line a baking sheet with parchment paper.
To make the shortcakes: In a large bowl, combine both flours, 1/4 cup/ 25 g untoasted coconut, the baking powder, baking soda, and salt and whisk until well mixed. Grate the chilled coconut oil into the flour mixture, then toss until the bits of coconut oil are evenly coated. Mix gently with your fingers, squeezing to break up the bits and working quickly so the warmth from your hands doesn’t melt the coconut oil.
In a small bowl, combine the mashed banana, agave syrup, coconut milk, vanilla, and coconut extract and whisk until thoroughly blended. Pour into the flour mixture and stir until just combined.
1 cup/130 g whole-wheat pastry flour
1/2 cup/60 g unbleached all-purpose flour
1/4 cup/25 g unsweetened shredded dried coconut, plus 1/4 cup/25 g, toasted (see Tip)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup/120 ml coconut oil, chilled (see Tip)
1/2 cup/120 ml mashed banana, plus 5 medium bananas, sliced
1/2 cup/120 ml agave syrup
1/4 cup/60 ml coconut milk
1/2 tsp vanilla extract
1/4 tsp coconut or almond extract
2 tbsp nondairy milk
2 tsp fresh lemon juice
Scrape the dough out onto a floured work surface and pat it to a thickness of about 3/4 in/2 cm. Cut with a 3-in/7.5-cm biscuit cutter. Gently pat the scraps together and cut again. You should have about 10 shortcakes. Brush the tops with the nondairy milk. Sprinkle the toasted coconut evenly over the tops and press it in gently so it adheres.
Use a metal spatula to transfer the shortcakes to the lined baking sheet. Bake for 15 minutes, until golden on top and browned on the underside.
Meanwhile, put the sliced bananas in a medium bowl. Sprinkle with the lemon juice and stir gently until evenly coated.
Working quickly, remove the chilled coconut cream mixture from the refrigerator and the bowl and beaters from the freezer. Transfer the coconut cream mixture to the bowl and beat on high speed for about 4 minutes, until fluffy.
Cool the shortcakes for 5 minutes on the pan. While still warm, split them and put about one-tenth of the bananas and 1/4 cup/60 ml of the whipped coconut cream between the layers. Serve right away.
The shortcakes can be stored in an airtight container in the refrigerator for up to 1 week. If you are only serving a few at a time, only whip enough cream and slice enough bananas for that amount, as neither stores well.
Cornmeal Shortcakes with Strawberries and Vanilla Ice Cream
In this recipe, the combo of sunny yellow cornmeal and sweet red strawberries comes together under a creamy scoop of vegan ice cream. After you’ve made the ice cream for this dessert once, you’ll want to keep some around for those times when the inevitable ice-cream craving hits.
Serves 9
INGREDIENTS
1 cup/130 g whole-wheat pastry flour
1/2 cup/60 g masa flour or corn flour (see Tip)
1/2 cup/80 g cornmeal
1/2 cup/100 g Sucanat or granular palm sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup/120 ml coconut oil, chilled (see Tip)
1/2 cup/120 ml nondairy creamer
1/2 tsp vanilla extract
11/2 lb/680 g fresh strawberries, sliced
1/2 cup/120 ml agave syrup
21/2 cups vegan Vanilla Ice Cream or store-bought
METHOD
Preheat the oven to 400°F/200°C/gas 6.
In a large bowl, combine the pastry flour, masa flour, cornmeal, Sucanat, baking powder, baking soda, and salt and whisk until well mixed. Grate the chilled coconut oil into the flour mixture, then toss until the bits of coconut oil are evenly coated. Mix gently with your fingers, squeezing to break up the bits and working quickly so the warmth from your hands doesn’t melt the coconut oil.
In a cup or small bowl, whisk the nondairy creamer and vanilla together. Pour into the flour mixture and stir until just combined.
Scrape the dough out onto a floured work surface and shape it into a 7-in/17-cm square about 3/4 in/2 cm thick. Cut 3 by 3, to make 9 squares.
Transfer the shortcakes to an ungreased baking sheet. Bake for 15 minutes, until golden on top and browned on the underside.
Meanwhile, in a medium saucepan combine the strawberries and agave syrup. Bring to a boil over medium heat. Lower the heat and simmer, stirring occasionally, until the strawberries are soft and the syrup is thickened, about 10 minutes.
Cool the shortcakes on the pan for 5 minutes. Serve warm or at room temperature, topping each with about 1/8 cup/75 ml strawberries and 1/4 cup/60 ml ice cream. Stored in separate airtight containers in the refrigerator, the shortcakes and strawberries will keep for about 1 week.
TIP U.K. readers take note—Corn flour is made from maize, not to be confused with the white, powdered corn flour used as a starch.
Vanilla Ice Cream
Vanilla ice cream, in a vegan book? Of course, with coconut milk or rich nondairy creamers, it’s as easy as it is delicious. This is a wonderful recipe to use traditional palm sugar paste in, since it gets dissolved in the milk before chilling, giving the ice cream a luscious, caramel flavor. Make this to accompany the dessert recipes in this book, or just for enjoying on its own. It’s that good.
Makes 21/2 cups/600 ml
INGREDIENTS
1/2 cup/120 ml nondairy milk
1/2 cup/100 g palm sugar paste (see Tip), or 1/2 cup/120 ml agave syrup
2 cups/480 ml coconut milk or nondairy creamer
1 tbsp arrowroot starch or cornstarch
1 tsp vanilla extract
METHOD
In a small saucepan, combine the nondairy milk and sugar. Cook, stir-ring constantly, over low heat until the sugar dissolves. In a cup or small bowl, whisk 2 tbsp of the coconut milk and the arrowroot starch together to form a slurry. Pour the slurry into the saucepan and whisk until thoroughly combined. Cook, whisking constantly, until the mixture comes to a boil. Remove from the heat and whisk in the vanilla and remaining coconut milk.
Refrigerate until completely chilled, then freeze in an ice-cream maker according to the manufacturer’s instructions. Stored in the freezer, the ice cream will keep for about 1 month.
Phyllo Sticks Filled with Cashew-Chocolate Crunch
Break away from the standard cookie and make these alluring little finger foods. They are a great way to finish off those extra sheets of phyllo left over after making Miniature Caramel-Apple Tarts or Three-Nut Baklava. These crunchy, golden brown treats filled with nuts, chocolate, and raisins are so tasty that no one will suspect that they are whole-wheat or vegan. The only question you’re likely to hear is “Do you have any more?”
Makes 18 phyllo sticks
INGREDIENTS
1/4 cup/40 g vegan chocolate chips
1/4 cup/30 g cashews, toasted (see Tip) and chopped
1/4 cup/40 g raisins
2 tsp agave syrup
3 sheets whole-wheat phyllo dough, thawed overnight in the refrigerator
3 tbsp olive oil, mild to medium in flavor
METHOD
Preheat the oven to 400°F/200°C/gas 6. Line a baking sheet with parchment paper, then oil the paper.
Chop the chocolate chips with a sharp knife or by pulsing briefly in a food processor. Transfer to a small bowl. Add the cashews and raisins, drizzle with the agave syrup, and stir until thoroughly combined.
Place one sheet of the phyllo on the counter and brush it with some of the olive oil. Cut the sheet into six rectangles. Place a scant 1 tbsp of the chocolate mixture on each rectangle in a line down the middle, leaving a 3/4-in/2-cm border at each end. Fold the short ends over the filling, then roll from one long side to make a cigarette shape. Place the rolls on the prepared pan and brush with olive oil. Repeat with the remaining ingredients.
Bake for 15 to 20 minutes, until the phyllo is golden and crisp. Transfer the pan to a wire rack to cool for 10 minutes, then transfer the pastries to the rack and let cool completely. Stored in an airtight container at room temperature, the phyllo sticks will keep for about 1 week.
Three-Nut Baklava
Baklava is a perfect candidate for veganization. The classic pastry is usually made with butter, a copious amount of syrup made with white sugar and honey, and phyllo dough made with white flour. This version is lighter and less syrupy sweet, creating a healthful, nutty dessert that everyone can feel good about enjoying.
Makes 36 pieces
INGREDIENTS
1/2 cup/100 g Sucanat
1/2 tsp ground cinnamon
1 cup/115 g walnuts
1 cup/115 g pistachios
3/4 cup/115 g almonds
12 sheets whole-wheat phyllo dough, thawed overnight in the refrigerator
1/2 cup/120 ml light olive oil or melted coconut oil
1 cup/240 ml agave syrup
1/2 cup/120 ml water
Zest from 1 large lemon, removed in one long strip
METHOD
Preheat the oven to 350°F/180°C/gas 4. Oil a 13-by-9-in/33-by-23-cm baking pan.
In a blender, combine the Sucanat and cinnamon and grind until powdery. Transfer to a small bowl.
In the blender or a food processor, pulse the walnuts until minced but still a bit chunky. Transfer to a small bowl and stir in one-third of the Sucanat mixture. Do the same for the pistachios and the almonds.
Cover the phyllo sheets with a large piece of plastic wrap, then cover that with a barely damp towel. Remove one sheet and brush half of it with olive oil. Fold the sheet in half and place it in the prepared pan, then brush the top with olive oil. Repeat with two more sheets. Spread the walnuts over the top in an even layer. Repeat the layering with three more sheets of phyllo, an even layer of the pistachios, three more sheets of phyllo, and an even layer of the almonds. Layer the last three sheets of phyllo over the top.
Using a sharp paring knife, score the pastry across the 9-in/23-cm length of the pan to form six strips. Next, cut corner to corner, and then cut parallel to that slice two times on each side. Bake for 40 minutes, until the phyllo is lightly golden and crisp.
In a small saucepan, combine the agave syrup, water, and lemon zest. Bring to a boil over high heat, then lower the heat and simmer, stirring occasionally, for 10 minutes. Let cool slightly, then remove the zest.
Pour the syrup over the pastry. Cover the baklava and refrigerate for at least 1 hour before serving. Stored in the refrigerator, tightly covered, the baklava will keep for about 2 weeks.
