CHAPTER 8
Cakewalk (Pies, Too)

Who Needs Butter?

Boston Cream Pie

Jersey diners have the market cornered when it comes to these awe-inspiring creations, but I dare you to find a diner that serves a vegan Boston cream pie. Here’s how to recreate the original with dense sponge cake, a light and creamy whipped vanilla custard, and decadent chocolate ganache.

SERVES 8–10

1 cup soymilk

1 tablespoon apple cider vinegar

2 cups self-rising flour

1 teaspoon baking soda

1 cup sugar

¹⁄₄ cup applesauce

¹⁄₂ cup oil

1 teaspoon vanilla extract

1. Preheat oven to 350ºF. Grease and flour two round 8-inch cake pans.
2. In a small bowl, combine soymilk and vinegar; set aside for 5 minutes.
3. In a medium bowl, sift flour and baking soda.
4. In a small bowl, mix together sugar, applesauce, oil, and vanilla. Stir in soymilk mixture. Add to dry ingredients and mix well until smooth. Pour into prepared cake pans.
5. Bake for 25 minutes. Cool in pan.

Custard Filling

2 cups soymilk

¹⁄₄ cup custard powder

1 cup vegan margarine

1 cup sugar

1 teaspoon vanilla

2 tablespoons soymilk

1. In a small bowl, whisk together soymilk and custard powder, then pour into a medium saucepan over medium heat. Bring to a boil, stirring constantly, and cook until mixture is very thick, about 5 minutes. When mixture becomes very stiff, remove from heat. Cool completely before next step.
2. In a stand mixer, beat margarine, sugar, and vanilla until very light and fluffy, about 5 minutes on high.
3. Add the custard mixture and 2 tablespoons soymilk to the beaten margarine and continue beating until they are completely incorporated and thick.
4. Place bottom layer of cake onto a cake plate. Spoon on custard. Top with second layer of cake.

Chocolate Ganache

¹⁄₂ cup soymilk

12 ounces chocolate chips

2 tablespoons vegan margarine or coconut oil

1. Scald (bring to a boil) soymilk, remove from heat, add chocolate chips and margarine or oil, and stir until smooth.
2. Remove from heat. Allow to cool slightly.
3. Pour over cake when thick but still liquid. Refrigerate cake to allow ganache to set up and to keep custard firm.

Rich Chocolate Cake with Ganache

If chocolate is your vice of choice, this cake will become a kitchen staple. It’s moist, rich, and überchocolaty—and can be eaten completely alone.

SERVES 10–12

2 cups soymilk

1 tablespoon apple cider vinegar

1³⁄₄ cups sugar

²⁄₃ cup vegetable oil

1¹⁄₂ teaspoons vanilla

2 cups flour

²⁄₃ cup cocoa powder

1¹⁄₂ teaspoons baking soda

1 teaspoon baking powder

¹⁄₂ teaspoon salt

1. Preheat over to 350ºF. Grease and flour two 9-inch round cake pans.
2. In a small bowl, add the soymilk and vinegar; set aside for 5 minutes to thicken.
3. In a large bowl or mixer, stir together sugar, vegetable oil, and vanilla.
4. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. If you do not have a sifter, a whisk works well to combine the dry ingredients.
5. Add the dry ingredients to the wet and stir by hand until very smooth or for 2 minutes using a mixer.
6. Divide batter evenly between greased and floured cake pans. Bake for 25 minutes or until a toothpick comes out mostly clean, checking often toward the end; do not overbake.
7. Allow to cool, then invert one layer onto a cake plate. Pour ganache over bottom layer, top with second layer, and pour ganache over top, allowing it to pour down the sides of cake. Refrigerate.

Chocolate Ganache

¹⁄₃ cup soymilk

12 ounces vegan chocolate chips

2 tablespoons sugar

1. Scald (bring to a boil) soymilk, remove from heat, add chocolate chips and sugar, and stir until smooth and sugar is melted.
2. Allow to cool slightly, stirring occasionally.
3. Pour over cake when thick but still pourable. Refrigerate cake to allow ganache to set up.

Chocolate Mint Cookie Layer Cake

For when Girl Scouts Thin Mints are just not in season, stock your pantry and you can enjoy the same awesome combo of chocolate and mint. The middle layer has a crunchy surprise brought on by the addition of Oreos! (Yep, they’re vegan.)

SERVES 10–12

1 recipe Rich Chocolate Cake

1 cup vegan margarine

4 cups powdered sugar

¹⁄₂ teaspoon mint extract

2 tablespoons nondairy milk

20 chocolate sandwich cookies, Oreos, 15 of them crushed

1. Bake cake as directed. Cool.
2. To make frosting, beat margarine in a stand mixer or by hand until light and fluffy. Stir in powdered sugar, mint extract, and milk, and continue to beat for 4 minutes.
3. Spoon ¹⁄₃ of the frosting into a medium bowl and fold in crushed cookies.
4. Place one layer of cake on a cake plate. Top with cookie frosting mixture and spread evenly. Top with second layer of cake; use remaining frosting to cover top and sides of cake.

Mint Drizzle

¹⁄₂  cup vegan chocolate chips

¹⁄₂  teaspoon mint extract

1. In a small saucepan over low heat, melt the chocolate chips, stirring constantly, until most are melted. Remove from heat and stir until smooth. Stir in mint extract. Allow to cool slightly.
2. Drizzle chocolate over cake, making a crosshatch pattern on top and letting chocolate drip down sides.
3. Top cake with remaining cookies cut in half and stood on the cut end.

S’mores Cake with Marshmallow Frosting

We could also call this the “Campfire Cake,” it so closely emulates the flavor and texture of the classic camping dessert. Make sure to seek out vegan marshmallow cream; traditional marshmallow contains gelatin—no good.

SERVES 10–12

1 cup vegan semisweet chocolate chips

2 cups graham crackers, crushed into ¹⁄₂-inch pieces

1 cup vegan margarine

4 cups powdered sugar

2 tablespoons nondairy milk

1 10-ounce container Ricemellow Crème, vegan marshmallow cream

1 recipe Rich Chocolate Cake, baked in two 9-inch round cake pans

1. In a small saucepan over low heat, melt the chocolate chips, stirring constantly, and removing from heat when most chips are melted. Stir until smooth.
2. Line a cookie sheet with parchment paper. Scatter graham cracker pieces in a single layer. Pour melted chocolate over graham pieces, tossing to coat evenly. Refrigerate to set chocolate.
3. In a stand mixer or by hand, beat margarine until light and fluffy. Stir in powdered sugar and milk and continue to beat for 4 minutes.
4. With a wooden spoon, fold in Ricemellow Crème gently.
5. Place one layer of cake on a cake plate. Add about ¹⁄₃ of the frosting and spread evenly. Top with second layer of cake; use remaining frosting to cover top and sides of cake.
6. Remove chocolate-covered graham crackers from refrigerator and break up into bite-sized chunks. Pile this on top of cake. Keep refrigerated.

Root Beer Float Cupcakes

Why settle for grabbing a soda when you can have root beer in the form of a cake? Watch out: Too much root beer reduction may send you to the dentist!

MAKES 12 CUPCAKES

1 12-ounce can root beer plus 1 cup root beer

2 tablespoons ground flaxseeds

¹⁄₄ cup water

1 cup vegan margarine

1¹⁄₂ cups sugar

2¹⁄₂ cups flour

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon root beer reduction

1. In a medium saucepan over high heat, bring can of root beer to a boil. Reduce heat to medium and simmer, stirring occasionally. Root beer should reduce down until only 25 percent of liquid is left or until root beer reduction coats the back of a spoon, 25–30 minutes. Cool completely before using.
2. Preheat oven to 350ºF. Line two 12-cup cupcake tins with paper liners.
3. In a small bowl, mix flaxseeds and water; set aside.
4. In a mixer, cream margarine and sugar until light and fluffy. Add 1 cup root beer and 1 tablespoon root beer reduction and mix well.
5. In a medium bowl, mix together flour, baking powder, and salt. Add to creamed margarine and mix until smooth.
6. Fill prepared cupcake tins ³⁄₄ full. Bake for 18 minutes. Cool completely.
7. Frost with Root Beer Frosting and drizzle extra root beer reduction on top.

Root Beer Frosting

1 cup vegan margarine

4 cups powdered sugar

2 tablespoons root beer reduction

1. Beat margarine until light and fluffy; add powdered sugar and root beer reduction. Continue to beat until very fluffy.

Banana Chocolate Chip Cupcakes with Ganache

A fun and chocolaty twist on banana bread! And a great way to use up overripe fruit—they mash into the batter a whole lot easier.

MAKES 12 CUPCAKES

1 cup sugar

¹⁄₂ cup oil

4 ripe bananas, mashed

¹⁄₄ cup nondairy milk

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup vegan chocolate chips

1 banana, sliced

1 recipe Chocolate Ganache

1. Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners or grease and flour well.
2. In a medium bowl, stir together sugar, oil, bananas, milk, and vanilla.
3. In separate bowl, sift together flour, baking soda, and salt. Add to the banana mixture and mix until smooth. Stir in chocolate chips.
4. Fill prepared muffin cups ³⁄₄ full.
5. Bake for 15–17 minutes or until cupcakes are golden and center springs back when lightly touched. Cool completely.
6. Place a banana slice on top of each cupcake; pour a heaping teaspoonful of ganache over banana. Let ganache set.

Black Forest Cupcakes

Rich and tart, these decadent treats deserve top billing in the vast world of vegan cupcakes. They feature a dense cake, a hint of brandy, fluffy white frosting, and a brilliant crown of cherries.

MAKES 12 CUPCAKES

1 recipe Rich Chocolate Cake

1 15-ounce can pitted sour cherries, drained, liquid reserved

¹⁄₂ cup sugar

2 tablespoons cornstarch

¹⁄₄ teaspoon almond extract (if you don’t have almond extract, substitute ¹⁄₂ teaspoon vanilla)

¹⁄₂ cup nonhydrogenated vegan shortening

5 cups powdered sugar

1–2 tablespoons nondairy milk

1 teaspoon vanilla

4 tablespoons kirsch brandy

1. Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners or grease and flour well. Fill prepared muffin cups ³⁄₄ full with Rich Chocolate Cake recipe.
2. Bake for 15–17 minutes or until cupcakes are golden and center springs back when lightly touched. Cool completely.
3. In a small bowl, whisk together ¹⁄₂ cup reserved cherry liquid, sugar, and cornstarch until cornstarch is dissolved.
4. In a medium saucepan over medium-high heat, stir cornstarch mixture until it comes to a boil and thickens. Stir in cherries and bring back to a simmer. Cook for 3 minutes longer. Remove from heat and stir in almond extract. Allow to cool.
5. In a stand mixer or by hand, beat shortening until very fluffy. Add in powdered sugar and 1 tablespoon of milk. Beat until light and fluffy, adding last tablespoon of milk if frosting is too stiff. Add vanilla.
6. Brush the tops of cupcakes with kirsch, frost each with a heaping tablespoonful of frosting and a teaspoonful of the cherry mixture.

White Chocolate Raspberry Cheesecake

Your palate will feel like it’s taken a trip to paradise after you bite into this awesome creation, courtesy of crushed Oreos, white chocolate, and a swirl of raspberry jam.

SERVES 10–12

15 chocolate sandwich cookies, Oreos, crushed fine

4 tablespoons vegan margarine, softened

1 16-ounce container firm tofu, drained

2 8-ounce containers vegan cream cheese

³⁄₄ cup sugar

¹⁄₄ cup oil

2 tablespoons lemon juice

¹⁄₂ teaspoon salt

1 teaspoon vanilla

1 cup vegan white chocolate chips

¹⁄₄ cup raspberry jam

1. Preheat oven to 350ºF. Lightly grease a 9-inch springform pan.
2. In a small bowl, mix cookie crumbs with margarine. Press into prepared pan.
3. Add tofu, cream cheese, sugar, oil, lemon juice, salt, and vanilla to a blender. Blend until very smooth, about 2 minutes.
4. In a small microwave-safe container, melt ¹⁄₂ cup white chocolate chips, cooking at 15-second intervals, stirring after each until chocolate is smooth.
5. In a large bowl, stir together blended ingredients, melted white chocolate, and ¹⁄₂ cup white chocolate chips.
6. Pour over cookie crust, reserving ¹⁄₂ cup of batter.
7. In a small bowl, mix reserved batter with raspberry jam.
8. Spoon raspberry batter on top of cheesecake in a random pattern. Using a butter knife, swirl lightly to marble top of cheesecake.
9. Bake for 45 minutes. Turn oven off, leaving cheesecake in oven without opening door for another 20 minutes. Remove from oven and cool on counter. Refrigerate overnight.

White Chocolate Raspberry Cheesecake

Piña Colada Cheesecake

Tofu adds structure to lots of vegan cheesecakes, and this coconut rum and pineapple–flavored variety is no exception. Indulge when you’re feeling like a taste of the tropical.

SERVES 10–12

1¹⁄₂ cups pineapple juice

2 tablespoons cornstarch

1¹⁄₂ cups graham cracker crumbs

2 tablespoons sugar

4 tablespoons vegan margarine

8 ounces firm tofu

4 8-ounce containers cream cheese

1¹⁄₂ cups piña colada mixer (12 ounces)

2 tablespoons coconut rum

1. Preheat oven to 350ºF. Lightly grease a 9-inch springform pan.
2. In a small saucepan over medium-high heat, bring 1¹⁄₄ cups pineapple juice to a boil. Cook for about 10 minutes or until juice reduces by half. Stir cornstarch into ¹⁄₄ cup pineapple juice and add to saucepan, stirring constantly until very thick, about 3–5 minutes. Remove from heat.
3. In a small bowl, mix graham cracker crumbs and sugar with margarine. Press into prepared pan.
4. Add tofu, cream cheese, sugar, piña colada mix, and rum to a blender, and blend until very smooth, about 2 minutes.
5. Pour over graham cracker crust, reserving ¹⁄₂ cup of batter.
6. In a small bowl, mix together thickened pineapple juice and reserved batter.
7. Spoon pineapple batter on top of cheesecake in a random pattern. Using a butter knife, swirl lightly to marble top of cheesecake.
8. Bake for 45 minutes. Turn oven off, leaving cheesecake in oven without opening door for another 20 minutes.
9. Remove from oven and cool on counter. Refrigerate overnight.

Lemony Blueberry Crisp

This comes together in a snap and cooks into a thickened pie with lots of lemony flavor and a crispy crunchy top. Try it alongside vegan ice cream for yummiest results.

SERVES 6

5 cups fresh blueberries

2 teaspoons instant tapioca

2 tablespoons sugar

Zest of two lemons

1 cup quick oats

1 cup plain bread crumbs

¹⁄₂ cup vegan margarine

¹⁄₂ cup brown sugar

¹⁄₂ cup slivered almonds

1. Preheat oven to 350ºF. Have ready a 9" × 13" baking pan.
2. In a large bowl, toss blueberries, tapioca, sugar, and lemon zest together. Pour into baking dish.
3. In a medium bowl, combine oats, bread crumbs, margarine, sugar, and almonds until margarine is incorporated and mixture is crumbly. Pour over blueberries.
4. Bake for 45 minutes or until crumbs are golden brown. Serve hot or cold.

Peach Schnapps Cobbler

Another easy-to-assemble dessert that highlights the sweet-tart goodness of tender, fresh peaches. When you’re craving something with warm flavors—nutmeg, cinnamon, and a buttery crust—this is your go-to. When right out of the oven, pour soy creamer on top and gobble up (before you’re forced to share!).

SERVES 6

1 cup vegan margarine

1 cup nondairy milk

1 tablespoon vinegar

1 cup flour

1 cup sugar

1 teaspoon baking powder

¹⁄₂ teaspoon salt

2 tablespoons peach schnapps

5 cups peaches, peeled, pitted, and sliced (roughly 2 pounds)

¹⁄₄ cup sugar

1 tablespoon instant tapioca

¹⁄₂ teaspoon cinnamon

¹⁄₄ teaspoon nutmeg

1. Preheat oven to 350ºF. Put the margarine in a 9" × 13" baking dish and place in the oven.
2. In a small bowl, mix milk and vinegar; set aside for 5 minutes.
3. In a medium bowl, sift flour, sugar, baking powder, and salt. Stir in milk/vinegar mix and schnapps.
4. In another bowl, mix together peaches, sugar, tapioca, cinnamon, and nutmeg.
5. Pour batter over hot margarine and follow with peach mixture.
6. Bake for 25–30 minutes or until cake is golden and has pulled away from sides of pan. Serve warm.

Tapioca Rum Custard

You could also use instant tapioca for this, but it’s a lot pricier than buying the pearls. If you use the pearls, don’t skip the soaking step or you’ll have a crunchy custard. This tastes great warm or cold!

SERVES 4

2 cups nondairy milk

¹⁄₃ cup small tapioca pearls

2 tablespoons cornstarch

¹⁄₃ cup sugar

1 teaspoon vanilla

2 tablespoons rum

1. In a small bowl, soak the tapioca pearls in the milk for at least 1 hour. Overnight is best.
2. In a medium saucepan, whisk together soaked pearls and milk with cornstarch.
3. Turn heat to medium-high and bring to a boil, stirring occasionally. Turn down to medium-low and let cook for 20 minutes, stirring often.
4. Taste for doneness. Tapioca pearls should be translucent and soft. Remove from heat.
5. Stir in vanilla and rum. Cover with plastic and let sit on the counter for 10 minutes.

Coconut Crème Brûlée

Like traditional crème brûlée, but much more delicious with the addition of coconut—a vegan favorite that also happens to be healthy. Of course, here we corrupt it with copious amounts of sugar!

SERVES 4

¹⁄₂ cup cornstarch

2¹⁄₂ cups coconut milk

¹⁄₂ cup sugar

1 teaspoon vanilla

2 tablespoons coconut flakes

2 tablespoons sugar

1. Preheat oven to broil. Lightly grease four ramekins.
2. In a medium saucepan off the heat, whisk together cornstarch and coconut milk until smooth. Add sugar and turn heat to medium-high; bring to a full boil, stirring constantly. Cook until mixture thickens. Remove from heat. Stir in vanilla and coconut flakes.
3. Fill prepared ramekins and sprinkle sugar on top of each.
4. Place under broiler. Cook until sugar melts and begins to turn a light caramel color.

Hot Fudge Pudding Microwave Cake

Delicious, easy, made in the microwave. Need I say more?

SERVES 6–9

¹⁄₂ cup flour

¹⁄₄ cup sugar

¹⁄₄ cup vegan chocolate chips

2 tablespoons cocoa powder

1 teaspoon baking powder

¹⁄₂ teaspoon salt

¹⁄₂ cup nondairy milk

1 tablespoon virgin coconut oil, melted

1 tablespoon cocoa powder

¹⁄₃ cup sugar

1 cup boiling water

1. Lightly grease bottom only of a 9" x 9" baking dish.
2. In a medium bowl, combine flour, sugar, chocolate chips, cocoa powder, baking powder, and salt. Add milk and coconut oil; mix well. Pour into prepared pan.
3. Sprinkle cocoa powder and sugar over batter.
4. Carefully pour boiling water over cake mixture.
5. Microwave on high 6–8 minutes, depending on your microwave. Let sit for 2 minutes. There should be a cake layer with a liquid fudge layer underneath.

Sweet Pie Crust

This flaky crust for fruit or custard pies should move into your vegan baking recipe box, as you’ll use it time and again to make your favorite junk food. Homemade always beats store-bought when it comes to crusts.

MAKES TWO 9-INCH PIE CRUSTS

3 cups flour

2 teaspoons sugar

1 teaspoon salt

1¹⁄₂ cups Spectrum nonhydrogenated shortening, chilled

¹⁄₃ cup iced water

1. In a food processor with the blade fitting attached, pulse flour, sugar, salt, and shortening until mixture resembles coarse meal. Alternatively, used a pastry blender or two knives to cut shortening into flour.
2. Add water a tablespoon at a time until a spoonful of dough can be shaped into a ball that doesn’t fall apart; do not overmix.
3. Divide dough in half, shape into a ball, and flatten into a disk. Wrap in plastic and refrigerate for at least 1 hour.

Chocolate Peanut Butter Pudding Pie with Pretzel Crust

If you like Reese’s peanut butter cups, this vegan alternative is even better! Unlike Reese’s, this dense pie features a crunchy pretzel crust sure to satisfy your fiercest salty-sweet craving.

SERVES 6–8

1¹⁄₂ cups crushed pretzels

3 tablespoons sugar

¹⁄₂ cup vegan margarine, melted

2 cups vegan chocolate chips

2 cups nondairy milk

3 tablespoons cornstarch

¹⁄₄ cup coconut oil

¹⁄₂ cup peanut butter

1 teaspoon salt

¹⁄₃ cup sugar

1. Preheat oven to 350ºF.
2. In a small bowl, mix together crushed pretzels, sugar, and margarine. Press into a 9-inch pie pan.
3. Bake crust for 8–10 minutes.
4. Place chocolate chips into a large bowl.
5. In medium saucepan off the heat, whisk together milk and cornstarch. Turn heat to medium; add coconut oil, peanut butter, salt, and sugar. Stirring constantly, bring to a boil and allow to cook until very thick. Remove from heat.
6. Pour over chocolate chips and stir until chips are melted and filling is smooth.
7. Spoon into prepared crust and refrigerate for 2 hours.

Pumpkin Pie with Bourbon Praline Sauce

For when you can’t decide between pumpkin and pecan pie, here’s the best of both worlds. Not in the mood to make pie? Make the Bourbon Praline Sauce instead and pour over a scoop of vegan vanilla ice cream for an equally exciting dessert.

SERVES 6–8

¹⁄₂ recipe Sweet Pie Crust

1 16-ounce package silken tofu

1 16-ounce can pure pumpkin

²⁄₃ cup sugar

2 teaspoons pumpkin pie spice

1 tablespoon bourbon

1. Preheat oven to 425ºF. Roll crust out to fit into a 9-inch pie pan, trim any overhand, and crimp edges with a fork. Place on a cookie sheet.
2. In a food processor, blend tofu until very smooth. Add pumpkin, sugar, pumpkin pie spice, and bourbon. Process until very smooth.
3. Pour into prepared pie crust.
4. Bake for 10 minutes. Lower oven temperature to 350ºF and bake for 45 more minutes.
5. Cool completely. Refrigerate for a few hours or overnight before cutting.

Bourbon Praline Sauce

¹⁄₂ cup vegan margarine

¹⁄₂ cup vegan soy creamer

1 cup brown sugar

¹⁄₄ cup bourbon

1 cup pecans, chopped

1. In a medium saucepan over medium-high heat, stir together margarine, soy creamer, and brown sugar. Bring to a boil and let cook until it thickens, stirring constantly, about 5 minutes. Remove from heat.
2. Stir in bourbon and pecans. Serve warm over pumpkin pie.

Pumpkin Gingersnap Ice Cream Pie

Warming flavors in a cooling format—serve this when you want to surprise your guests with the contrast of flavors and textures. I like to serve this around Thanksgiving, but it hits the spot anytime of the year.

SERVES 6–8

30 vegan gingersnaps

2 cups pumpkin purée

1 cup sugar

1 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup pecans, chopped

1 pint vegan vanilla ice cream, softened

1. Line a 9-inch springform pan with about 10 gingersnaps.
2. In a large bowl, mix pumpkin, sugar, salt, pumpkin pie spice, pecans, and ice cream.
3. Spoon half of pumpkin mixture over gingersnaps. Add 10 more gingersnaps over pumpkin layer. Top with remaining pumpkin mixture. Crush remaining gingersnaps and press into top of pie.
4. Freeze for at least 3 hours before serving.

Pumpkin Apple Cake with Ginger Frosting

You’re in store for layers and layers of warm, spicy goodness when you craft this cake. Apply the icing straight away once the cake comes from the oven so that you get a lovely gooey ginger glaze once it cools. Now that you know the trick, get baking!

SERVES 8–10

2 baking apples, cored and sliced thinly

1 teaspoon cinnamon

1 tablespoon sugar

1 cup vegan margarine

1 cup sugar

1 cup applesauce

1 teaspoon vanilla

1 15-ounce can pure pumpkin

2 cups white flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground clove

1 teaspoon ground ginger

1 teaspoon salt

2 cups oatmeal

Frosting

¹⁄₂ cup (nonhydrogenated) vegan shortening

4 cups powdered sugar

1 teaspoon ground ginger

¹⁄₂ teaspoon cardamom

¹⁄₂ teaspoon ground clove

2 tablespoons nondairy milk

1. Preheat oven to 350ºF. Lightly grease a 9" × 13" baking dish.
2. In a large bowl, toss apples with 1 teaspoon of cinnamon and 1 tablespoon sugar. Line prepared baking dish with apples.
3. In a stand mixer or by hand, beat margarine and sugar until light and fluffy. Add applesauce, vanilla, and pumpkin, and mix to combine.
4. In a medium bowl, sift together flour, baking soda, cinnamon, clove, ginger, and salt. Add to pumpkin mixture and stir well, about 2 minutes. Stir in oats. Pour over apples. Smooth top with a spatula.
5. Bake for 35–40 minutes or until top springs back when lightly depressed.
6. While cake is baking, prepare icing. In a stand mixer or by hand, cream shortening until light and fluffy, then add powdered sugar, ginger, cardamom, clove, and milk. Beat until all ingredients are combined. Spoon over top as soon as the cake comes out of the oven.
7. Allow cake to cool for about 15 minutes. Serve warm.

Berry, Peach, or Pumpkin Hand Pies

Sweet little pies to serve to kids or when you want to wow with presentation. Use fresh fruit to make the creations that much more special.

MAKES 1 DOZEN MINI PIES

1 recipe Sweet Pie Crust

2 tablespoons nondairy milk

2 tablespoons raw sugar

1. Preheat oven to 350ºF. Line a cookie sheet with parchment paper.
2. Roll out pie crust one disk at a time, rolling into a large rectangle about ¹⁄₈-inch thick. With a knife or pizza cutter, square edges of dough, then cut into 3" × 4" rectangles.
3. Prepare one or more of the following fillings.
4. Place a heaping tablespoonful of filling in the center of one dough rectangle, wet edge of dough, cover with a second rectangle, and crimp edges of dough closed with a fork.
5. Place on prepared cookie sheet. Brush with milk and sprinkle with raw sugar.
6. Bake for 15–20 minutes or until edges are golden brown.

Berry

2 cups ripe berries, blueberry, blackberry, or raspberry

¹⁄₂ cup sugar

2 tablespoons cornstarch

2 tablespoons water

1. In a medium saucepan over medium heat, bring berries and sugar to a simmer; cook until sugar is melted, about 5 minutes.
2. Turn heat up to medium-high.
3. Combine cornstarch and sugar; add to saucepan.
4. Cook until it comes to a full boil and filling is clear and thick. Remove from heat.

Peach

2 cups peaches, peeled, pitted, and chopped

¹⁄₂ cup sugar

2 tablespoons flour

¹⁄₂ teaspoon cinnamon

¹⁄₄ teaspoon nutmeg

1 teaspoon lemon zest

1 teaspoon lemon juice

1. In a medium saucepan over high heat, combine peaches, sugar, flour, cinnamon, nutmeg, lemon zest, and lemon juice, stirring constantly until it comes to a boil.
2. Turn heat to medium and simmer until mixture becomes thick.
3. Remove from heat.

Pumpkin

2 cups canned pure pumpkin purée

¹⁄₂ cup sugar

¹⁄₂ cup brown sugar

4 tablespoons cornstarch

1 teaspoon salt

1¹⁄₂ teaspoons pumpkin pie spice

1. In a medium saucepan over medium-high heat, combine pumpkin, sugar, brown sugar, cornstarch, and salt, whisking quickly to incorporate cornstarch.
2. Bring to a boil and cook until very thick.
3. Remove from heat.

Deep-Dish Apple Brown Sugar Pie

The brown sugar in this pie gives it a distinctly caramel flavor, perfect served with a dollop of coconut whipped topping or a scoop of vegan ice cream.

SERVES 6–8

1 recipe Sweet Pie Crust

4 Granny Smith apples, peeled, cored, and sliced

¹⁄₄ cup sugar

1 cup brown sugar

2 tablespoons vegan margarine, softened

3 tablespoons flour

1 teaspoon cinnamon

¹⁄₄ teaspoon nutmeg, ground

2 tablespoons milk

1 tablespoon sugar

1. Preheat oven to 450ºF. Roll out one disk of pie crust to fit a 9-inch deep-dish pie pan. Roll out second disk large enough to cover pie.
2. In a large bowl, combine apples, sugar, brown sugar, margarine, flour, cinnamon, and nutmeg; mix well.
3. Spoon into prepared crust. Top with pie dough, cut any excess, and crimp edge with a fork. Slice four 1-inch holes to vent pie. Brush with milk and sprinkle with sugar.
4. Bake for 10 minutes. Turn oven down to 350ºF and bake for an additional 45 minutes. Cool completely before cutting.
5. Serve with Coconut Whipped Cream.

Coconut Crust Banana Custard Pie

Reminiscent of diner banana cream pie, but with the addition of coconut! Custard powder could be a tough ingredient to find; try a grocery that carries imported foods as this is commonly used in the U.K. Made mainly of cornstarch, you could try substituting if you’re really stuck.

SERVES 6–8

1¹⁄₂ cups coconut, toasted, plus 2 tablespoons for topping

¹⁄₂ cup graham cracker crumbs

2 tablespoons sugar plus 1 cup sugar

3 tablespoons vegan margarine, melted, plus 1 cup vegan margarine

1 cup soymilk plus 2 tablespoons soymilk

¹⁄₄ cup custard powder

1 teaspoon vanilla

3 ripe bananas

1. Preheat oven to 350ºF. Have ready a 9-inch pie plate.
2. In a medium bowl, combine coconut, graham cracker crumbs, 2 tablespoons sugar, and 3 tablespoons melted margarine; mix until well combined. Press into pie plate covering bottom and sides.
3. Bake for 10 minutes. Cool.
4. In a small bowl, whisk together 1 cup milk and custard powder. Pour into a medium saucepan over medium heat. Bring to a boil, stirring constantly, and cook until mixture is very thick, about 5 minutes. Cool completely before next step.
5. In a stand mixer, beat remaining margarine, remaining sugar, and vanilla until very light and fluffy, about 5 minutes on high.
6. Add the custard mixture and 2 tablespoons soymilk to the beaten margarine mixture and continue beating until they are completely incorporated, thick and smooth.
7. Slice bananas into bottom of prepared crust. Spoon custard over bananas and refrigerate overnight. Top with Coconut Whipped Cream right before you serve and sprinkle with coconut.

Coconut Whipped Cream

1 14-ounce can coconut milk (not lite; try Thai Kitchen)

2 tablespoons powdered sugar

1 tablespoon cornstarch

1. Refrigerate can of coconut milk overnight or put in freezer for 2 hours.
2. Open can and spoon out coconut milk solids, leaving liquid behind in can.
3. In a stand mixer or by hand, whip coconut solids, powdered sugar, and cornstarch for 5 minutes until fluffy.

Frozen Lemon Cream Pie

Sweet, tart, creamy, cool, and delicious! Any recipe that includes sweetened condensed milk automatically qualifies as junk food of the most delicious degree.

SERVES 6–8

1¹⁄₂ cups graham cracker crumbs

¹⁄₄ cup sugar

4 tablespoons vegan margarine, melted

2 8-ounce containers vegan cream cheese

1³⁄₄ cups vegan Sweetened Condensed Milk

Zest of two lemons (zest lemons before you squeeze them)

Juice of two lemons

1. In a medium bowl, mix graham cracker crumbs, sugar, and margarine. Press into a 9-inch pie pan, covering bottom and sides.
2. In a mixer, beat cream cheese until fluffy, then add Sweetened Condensed Milk, lemon zest, and lemon juice, and mix thoroughly.
3. Pour over crust and freeze for 2 hours. If pie has been in the freezer overnight, let it thaw slightly before eating.

Sweetened Condensed Milk

MAKES ABOUT 2 CUPS

4 cups soymilk

¹⁄₂ cup vegan margarine

2 cups sugar

1 teaspoon salt

1. In a small saucepan, scald the soymilk; bring to a boil, turn heat down, and let simmer.
2. In a medium saucepan, melt the margarine and add the sugar and salt, stirring until the sugar is melted.
3. Add the milk to the margarine, slowly stirring constantly. Note the level of liquid in the pot; cook until it has reduced by half and the condensed milk is thick. Cool completely before using.