SACHERTORTE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 cups (200 g) (7.1oz) flour

1⁄2 cup (40 g) (1.4oz) cacao

1 cup (220 g) (7.8oz) sugar

1⁄2 cup (40 g) (1.4oz) almond flour

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.5 ounces (200 g) soy milk

1⁄2 cup (110 g) (3.9oz) sunflower oil

FOR THE DECORATION

Shiny chocolate glaze

1 1⁄4 cups (300 g) (11oz) vegetable whipping cream

Apricot marmalade

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, almond flour, baking soda, salt, and baking powder). Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk.

Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 22 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Each cupcake should be sliced three times horizontally. Melt the chocolate glaze and use it to decorate the inside of each cupcake's top slice. Spread apricot marmalade on the other two sections and place one on top of each cupcake. Place them in the fridge for 1 hour. Whip the vegetable cream and top each cupcake with it.

CAKE CRUMBLE

SERVES 1 CUP

1 cup (240 ml) macadamia nuts or your favourite mixed nuts— cashews, pecans, almonds, etc.

2 to 3 fresh dates, pitted

1⁄2 tsp ground cardamom

Pinch of sea salt

1 tbsp coconut syrup, optional

NUTRITIONAL VALUES

Calories: 1077kcal
Fat: 101.7g (16.2g S.Fat)
Carbs: 47.7g
Protein: 11.1g
Sugar: 31.6g
Sodium: 264mg

METHOD

In a blender, combine all the ingredients and pulse until fine crumbs form. If desired, taste and add more sweetener.

Nut-free version:
Instead of nuts, use 1/2 cup (120 ml) rolled oats and 1/2 cup (120 ml) dried mulberries.

CARAMEL PEANUT ICE CREAM CAKE

SERVES 6 PORTIONS

FOR THE ICE CREAM

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

3 ripe bananas

1⁄2 cup (120 ml) peanut butter

1 tsp vanilla extract

Handful of raw peanuts

Pinch of sea salt

FOR THE CARAMEL FILLING

1⁄2 cup (120 ml) peanut butter

10 fresh dates, pitted

4 tbsp extra virgin coconut oil

2⁄3 cup (160 ml) full-fat coconut milk

1⁄2 tsp vanilla extract

Pinch sea salt

Chocolate Sauce frosting

Crushed hazelnuts, for garnish

NUTRITIONAL VALUES

Calories: 632kcal
Fat: 52.3g (37.6g S.Fat)
Carbs: 35.7g
Protein: 10.5g
Sugar: 20.7g
Sodium: 188mg

METHOD

Line a 3.5 x 7.5-inch (9 x 19-cm) loaf pan with parchment paper. Set aside.

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, peanut butter, and vanilla extract until smooth. Pour the ice cream mixture into the loaf pan that has been prepared. In a small bowl, combine the peanuts and salt; scatter the mixture over the ice cream and set aside.

In a blender, combine all the caramel filling ingredients and blend until smooth, adding more water if necessary to achieve the consistency of a smooth caramel sauce. Half of the caramel filling should be poured over the ice cream. Keep the remaining caramel filling aside. Freeze the pan for about 3 hours, or until it is solid.

Place the ice cream cake on a serving plate after removing it from the pan. Pour the reserved caramel filling over the top, followed by the chocolate frosting. Garnish with crushed hazelnuts. Allow the cake to thaw slightly before serving (this will make it easier to cut), then serve and enjoy!

CHERRY ICE CREAM CAKE

SERVES 6 PORTIONS

FOR THE ICE CREAM

1 1⁄2 cups (360 ml) fresh cherries, pitted

1 cup (240 ml) hemp seeds or cashew nuts

1 ripe banana

1⁄3 cup (80 ml) unsweetened almond milk or other plant-based milk

5 tbsp coconut palm syrup or another sweetener

1 tsp vanilla extract

1⁄4 cup extra virgin coconut oil, melted

FOR THE CHOCOLATE FROSTING

1 cup (240 ml) grated cacao butter

5 tbsp extra virgin coconut oil

5 tbsp raw cacao powder or unsweetened cocoa powder

2 tbsp coconut palm syrup or another sweetener

Pinch of sea salt

1 Gluten-Free Waffle Ice Cream Cone, for serving

NUTRITIONAL VALUES

Calories: 184kcal
Fat: 13.1g (1.8g S.Fat)
Carbs: 15.5g
Protein: 6.4g
Sugar: 10.2g
Sodium: 237mg

METHOD

Line a 6-inch (17- cm) springform cake pan with parchment paper. Set aside.

In a blender or food processor, combine all of the ice cream ingredients and blend until smooth. Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Pour the mixture into a bowl and freeze for 3 hours, stirring every 30 minutes. Remove one large scoop of ice cream and place it in the freezer for later use as decoration. Place the remaining ice cream in the prepared cake pan and freeze for 1 to 2 hours, or until solid. Meanwhile, make the chocolate frosting.

In a small saucepan over medium-low heat, melt the cacao butter and coconut oil. Take the pan off the heat and stir in the cacao powder, coconut palm syrup, and salt. If desired, taste and add sweetener.

Remove the cake from the freezer and invert it onto a plate. Fill a waffle cone halfway with the reserved ice cream scoop and press it into the centre of the cake. With a spoon, spread the chocolate frosting over the cake, covering the ice cream ball and the cake's surface. Allow the chocolate frosting to dribble down the sides as well. Serve and enjoy!

DREAMY BLACKBERRY ICE CREAM CAKE

SERVES 6 PORTIONS

Cake Crumble

1 cup (240 ml) fresh blackberries

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

1⁄2 cup (120 ml) cashew nuts

2 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla powder

1 tbsp fresh lemon juice

NUTRITIONAL VALUES

Calories: 469kcal
Fat: 38.7g (28.8g S.Fat)
Carbs: 26.4g
Protein: 5.6g
Sugar: 12.6g
Sodium: 128mg

METHOD

Line a 6-inch (17-cm) springform cake pan with parchment paper. In the bottom of the pan, press the cake crumble. Place aside.

With a fork, mash the blackberries, reserving a few whole ones for decoration. Place aside.

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the cashews, maple syrup, vanilla, and lemon juice until smooth. Swirl in the blackberry mash after pouring the mixture into a bowl. Fill the prepared cake pan halfway with the batter. Place the pan in the freezer for approximately 3 hours, or until the cake is solid. Allow the cake to thaw for 10 to 15 minutes before decorating with the blackberries. Serve and enjoy!

CHOCOLATE-COFFEE MINI BUNDT CAKES

SERVES 12 MINI-BUNDT CAKES

1 1⁄2 cups (192 g/6.7 oz) unbleached all-purpose flour

1 cup (200 g/7 oz) evaporated cane juice sugar

3⁄4 cup (84 g/3 oz) unsweetened natural cocoa powder, sifted

1 tsp (5 g/0.17 oz) baking powder

3⁄4 tsp (3.75 oz/1.8 oz) baking soda

1⁄2 tsp (1.5 g/0.05 oz) kosher salt

2 tbsp (24 g/0.84 oz) liquid coconut oil

2 tbsp (24 g/0.84 oz) vegan shortening

1⁄4 cup (48 g/1.7 oz) egg replacer mixed with 1 cup water

1 1⁄2 tsp (6 g/0.21 oz) vanilla extract

1 cup (242 g/8.5 oz) almond milk or soy milk

1 cup (236 g/8.3 oz) brewed coffee, at room temperature

1⁄4 cup (43 g/1.5 oz) vegan semisweet chocolate morsels

Vegan confectioners’ sugar, for dusting (optional)

NUTRITIONAL VALUES

Calories: 420kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 71.6g
Protein: 17.2g
Sugar: 21.9g
Sodium: 413mg

METHOD

Preheat the oven to 190°C/375°F. Coat two 6-cup mini- Bundt pans with non-stick cooking spray.

Whisk together the flour, cane juice sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Place aside.

Beat the coconut oil, shortening, egg substitute mixture, and vanilla in the bowl of an electric mixer fitted with the whisk attachment on high speed until emulsified, about 2 minutes. In a large mixing bowl, whisk together the almond or soy milk and coffee, then gradually whisk in half of the dry mixture. Whisk in the coconut oil mixture, followed by the rest of the dry ingredients. Add the chocolate morsels and mix well. Divide the batter among the mini Bundt pans and bake for 30 to 40 minutes, or until a toothpick inserted into the centres of the cakes comes out clean (be careful not to hit a melted chocolate morsel!). Cool the cakes in the pans for 20 minutes on wire racks before inverting them onto the racks to cool completely. If desired, dust with sifted confectioners' sugar.

RECIPE NOTES

When dusting desserts with confectioners' sugar, I like to wait until just before serving—if you dust too soon, the sugar can be absorbed by the oil in the cake, resulting not only in a loss of the pretty snow-white effect but also in sogginess. When serving a cake in wedges or slices, sifting a little confectioners' sugar on individual plated slices can be nice.

APPLESAUCE CAKE

SERVES ONE 8-INCH CAKE

2 cups (250 g/8.8 oz) whole wheat flour

1⁄2 tsp (1.5 g/0.05 oz) kosher salt

1 1⁄2 tsp (7.5 g/0.26 oz) baking soda

1 tsp (2 g/0.07 oz) ground cinnamon

1⁄3 cup (71 g/2.5 oz) liquid coconut oil

3⁄4 cup (150 g/5.3 oz) evaporated cane juice sugar

1 1⁄2 cups (363 g/12.8 oz) organic unsweetened applesauce

NUTRITIONAL VALUES

Calories: 172kcal
Fat: 0.9g (0.5g S.Fat)
Carbs: 38.6g
Protein: 3.1g
Sugar: 15.5g
Sodium: 900mg

METHOD

Preheat the oven to 180°C/350°F. Coat an 8-inch square baking pan with non-stick cooking spray.

In a medium mixing bowl, combine the flour, salt, baking soda, and cinnamon.

In a separate medium mixing bowl, combine the oil and sugar. Incorporate the applesauce. Whisk in the dry ingredients until well combined. Bake for 35 to 40 minutes, or until the cake is nicely browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire rack before serving or serve warm. To serve, cut the cake into squares right out of the pan.

RECIPE NOTES

Applesauce freezes well and can be kept in the freezer for up to 6 months in an airtight container. Thaw it overnight in the refrigerator or, if you're in a hurry, microwave it on 50% power for a few minutes, stirring occasionally.

DECADENT CHOCOLATE LAYER CAKE

SERVES ONE 9-INCH CAKE

FOR TEH CHOCOLATE CAKE LAYERS

2 cups (256 g/9 oz) unbleached all-purpose flour

1 1⁄2 cups (170 g/6 oz) unsweetened natural cocoa powder

2 1⁄4 tbsp (27 g/0.9 oz) baking powder

2 1⁄4 tbsp (27 g/0.9 oz) baking soda

3⁄4 tsp (2.25 g/0.08 oz) kosher salt

1 cup plus 2 tbsp (258 g/9.2 oz) extra-firm tofu

1 cup plus 2 tbsp (266 g/9.3 oz) water

1⁄2 cup plus 2 tbsp (134 g/4.7 oz) liquid coconut oil

1 cup (242 g/8.5 oz) soy milk

1 cup (296 g/10.4 oz) maple syrup

1 1⁄2 tbsp (18 g/0.6 oz) vanilla extract

1 1⁄2 tbsp (22 g/0.8 oz) apple cider vinegar

FOR THE FROSTING

Decadent Chocolate Mousse

2 tbsp (14 g/0.5 oz) unsweetened natural cocoa powder

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg

METHOD

MAKE THE CAKE LAYERS:
Preheat the oven to 160°C/325°F. Coat the bottom and sides of two 9-inch round cake pans with non-stick cooking spray and set aside.

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Place aside.

Process the tofu and water in a food processor until smooth, about 40 seconds. In a separate medium mixing bowl, whisk together the coconut oil, soy milk, maple syrup, vanilla, and vinegar. Whisk in the dry ingredients until well combined. Bake for 20 to 25 minutes, or until a toothpick inserted into the centres of the cakes comes out clean. Cool the cakes in the pans for 15 minutes on wire racks before inverting them onto the racks to cool completely.

MAKE THE FROSTING:
Prepare the Decadent Chocolate Mousse according to package directions, but do not refrigerate it yet. In a food processor, combine the cocoa powder and the mousse until well combined. Refrigerate the frosting for a few minutes after the cake layers have completely cooled.

FROST THE CAKE:
Top one of the cake layers with a layer of frosting on a cardboard cake round or serving plate. Top with the remaining cake layer and frost the top and sides with the remaining frosting. Refrigerate until ready to serve or serve immediately.

RECIPE NOTES

Fill a container halfway with warm water and dip a sharp, non-serrated knife into it, wiping the blade dry with a paper towel before cutting. After each slice, wipe your knife clean with a wet paper towel. For an elegant presentation, I serve cake slices on simple white China.

MANGO PINEAPPLE CAKE

SERVES ONE 8-INCH LAYER CAKE

FOR THE CAKE

2 cups (256 g/9 oz) all-purpose flour

2 tsp (5 g/0.17 oz) cornstarch

2 1⁄2 tsp (12.5 g/0.44 oz) baking powder

1 large (538 g/19 oz) ripe mango

12 tbsp (170 g/6 oz) vegan butter

1 cup (200 g/7 oz) evaporated cane juice sugar

1 1⁄2 cups (363 g/12.8 oz) soy milk

1⁄4 cup (44 g/1.5 oz) canned or fresh dark Maraschino cherries, pitted and chopped

1⁄4 cup (28 g/1 oz) chopped walnuts

FOR THE ASSEMBLY

Coconut Whipped Cream or 1 1⁄2 cups non-dairy whipped topping

2 cups canned crushed pineapple, drained

NUTRITIONAL VALUES

Calories: 668kcal
Fat: 19.8g (0.4g S.Fat)
Carbs: 106.1g
Protein: 14.6g
Sugar: 6.8g
Sodium: 282mg

METHOD

MAKE THE CAKE:
Preheat the oven to 170°C/350°F. Coat two 8-inch cake pans with non-stick cooking spray.

Sift together the flour, cornstarch, and baking powder in a medium mixing bowl and whisk to combine.

Cut the sides of the mango off on either side of the pit with a sharp knife. Cut the flesh from each pitiful mango piece lengthwise and crosswise just down to the skin (do not cut through the skin) to form small squares of flesh. Then, while holding the knife horizontally to the skin, cut the mango squares off the skin. Process them in a food processor or blender until smooth. For the cake, you'll need 34 cup mango puree. Set aside the puree.

Beat the vegan butter with the cane juice sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well combined, about 2 minutes. Add the reserved mango puree and blend until smooth, scraping down the sides of the bowl as needed with a rubber spatula to ensure the mixture is evenly blended (the mixture will look curdled at this point). Reduce the speed to low and add the dry ingredients in three additions, alternating with the soy milk in two, mixing just until combined. Remove the bowl from the mixer stand and gently fold in the Maraschino cherries and walnuts. Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes before inverting them onto the racks to cool completely.

ASSEMBLE THE CAKE:
Place one of the cake layers on a cake plate and spread half of the Coconut Whipped Cream over the top, leaving an inch border around the edge. Half of the crushed pineapple should be placed on top of the cream, followed by the remaining cake layer. Garnish the top with the remaining crushed pineapple and frost with the remaining cream.

SPICY CARROT CAKE

SERVES 1 8-INCH LAYER CAKE

1 1⁄2 cups (188 g/6.6 oz) whole wheat flour

1⁄2 cup (64 g/2.2 oz) unbleached all-purpose flour

2 tsp (10 g/0.34 oz) baking powder

1 tsp (5 g/0.17 oz) baking soda

1 1⁄4 cups (250 g/8.8 oz) evaporated cane juice sugar

1 cup (246 g/8.6 oz) canned crushed pineapple (with juice)

2⁄3 cup (160 g/5.6 oz) soy yogurt

1⁄4 cup (56 g/2 oz) liquid coconut oil

2 tsp (10 g/0.34 oz) vanilla extract

1 tsp (3 g/0.1 oz) ground cardamom

1 tsp (5 g/0.18 oz) ground cinnamon

1 tsp (5 g/0.18 oz) freshly grated nutmeg

1 tsp (5 g/0.18 oz) ground ginger

1 tsp (3 g/0.1 oz) kosher salt

2 cups (180 g/6.34 oz) shredded organic carrots (about 2 medium carrots)

1⁄2 cup (70 g/2.4 oz) golden raisins

1⁄2 cup (56 g/2 oz) chopped walnuts

Vegan Cream Cheese Frosting

NUTRITIONAL VALUES

Calories: 184kcal
Fat: 13.1g (1.8g S.Fat)
Carbs: 15.5g
Protein: 6.4g
Sugar: 10.2g
Sodium: 237mg

METHOD

MAKE THE CAKE:
Preheat the oven to 180°C/350°F. Coat the bottom and sides of two 8-inch cake pans with non-stick cooking spray and set aside.

Set aside the whole wheat flour, all-purpose flour, baking powder, and baking soda in a large mixing bowl.

In a medium mixing bowl, combine the sugar, crushed pineapple, soy yogurt, coconut oil, vanilla, cardamom, cinnamon, nutmeg, ginger, and salt.

Incorporate the pineapple mixture into the dry ingredients until well combined. Combine the shredded carrots, raisins, and walnuts in a mixing bowl.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in their pans for 15 minutes on a wire rack. Invert the cakes onto a cooling rack to cool completely.

FROST THE CAKE:
Place one of the cake layers on a cardboard round or flat plate and top with a generous layer of frosting, spreading it to the cake's edges with a metal spatula. Frost the top and sides of the cake with the remaining frosting, then top with the remaining layer.

RECIPE NOTES

I try to drink carrot juice every day because it is high in vitamins. I like to combine it with fresh ginger for a refreshing drink. Carrot juice should never be stored for more than a day because it attracts bacteria and spoils quickly.

DARK CHOCOLATE FUDGE CAKE

SERVES 2 9-INCH ROUND LAYERS

FOR THE CAKE

1 3⁄4 cups all-purpose flour

2 cups sugar

3⁄4 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup canned coconut milk, mixed well before measuring

1⁄2 cup canola oil

1⁄4 cup white or apple-cider vinegar

1 tsp pure vanilla extract

1 cup fresh hot coffee

Fudge Frosting

NUTRITIONAL VALUES

Calories: 2406kcal
Fat: 91.5g (33g S.Fat)
Carbs: 394.6g
Protein: 30.2g
Sugar: 218.9g
Sodium: 2530mg

METHOD

To make the cake:
Preheat the oven to 180°C/350°F. Lightly grease two 9- inch round cake pans and line the bottoms with parchment paper.

Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl. In a separate bowl, combine the coconut milk, oil, vinegar, and vanilla extract. Pour the wet mixture into the dry mixture, then stir in the hot coffee. Whisk until everything is combined. Avoid overmixing.

Fill each prepared cake pan with batter in an even layer. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs clinging to it. Make a point of rotating the cakes halfway through the baking time. Allow the cakes to cool completely before assembling them.

To assemble the cake:
When the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen, and then gently unmould the cake. Remove the parchment paper. One cake should be placed on a serving plate or a cardboard cake circle. Spread a thick layer of frosting over the top of the cake. Place the second cake on top of the first and cover with a thick layer of frosting. If desired, frost the sides before serving.

RECIPE NOTES

Cake layers can be prepared ahead of time and frozen unfrosted for up to 1 month. Before serving, thaw the cakes and frost them.

HOT-FUDGE-ON-THE-BOTTOM CAKE

SERVES 1 8-INCH SQAURE PAN

FOR THE CAKE LAYER

1 cup all-purpose flour

3⁄4 cup sugar

2 tbsp unsweetened cocoa powder

2 tsp baking powder

1⁄4 tsp salt

1⁄2 cup soy, almond, or rice milk

3 tbsp canola oil

1 tsp pure vanilla extract

FOR THE FUDGE LAYER

1⁄2 cup brown sugar

1⁄2 cup sugar

1⁄4 cup unsweetened cocoa powder

1 1⁄2 cups boiling water

NUTRITIONAL VALUES

Calories: 1771kcal
Fat: 45.7g (4.2g S.Fat)
Carbs: 340g
Protein: 15.3g
Sugar: 221.4g
Sodium: 698mg

METHOD

To make the cake layer:
Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square cake pan.

In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, and salt. Whisk together the non-dairy milk, oil, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Spread the batter evenly in the prepared pan.

To make the fudge layer:
Whisk together brown sugar, sugar, and cocoa in a small bowl. Sprinkle this mixture on top of the cake batter in the pan. Pour boiling water over the batter slowly and evenly. Stirring is not permitted.

45 minutes in the oven Allow for a 25-minute cooling period before serving.

BANANA BLUEBERRY CAKE WITH LEMON BUTTERCREAM

SERVES 2 9-INCH ROUND LAYERS

FOR THE CAKE

2 cups all-purpose flour 1 cup sugar

1 tsp baking powder

1⁄2 tsp baking soda

1 tsp salt

1⁄2 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1⁄2 tsp ground cloves

1⁄2 tsp ground ginger

1 cup mashed bananas (about 2 or 3 very ripe bananas mashed on a plate using the back of a fork)

1 cup canned coconut milk, mixed well before measuring

1⁄2 cup canola oil

1 tbsp white or apple-cider vinegar 1 tbsp pure vanilla extract

1 1⁄2 cups fresh or frozen blueberries, plus extra for garnish

FOR THE BUTTERCREAM

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tbsp lemon zest

3 to 5 tbsp lemon juice

NUTRITIONAL VALUES

Calories: 447kcal
Fat: 23.8g (6.7g S.Fat)
Carbs: 57.6g
Protein: 2.5g
Sugar: 41.4g
Sodium: 190mg

METHOD

To make the cake:
Preheat the oven to 170°C/350°F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.

Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large mixing bowl. In a separate bowl, combine the bananas, coconut milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the blueberries gently.

Fill each cake pan to the brim with batter. Bake for 32–35 minutes, or until a toothpick inserted into the cake comes out clean. Halfway through the baking time, rotate the cakes. Allow the cakes to cool completely before serving.

To make the buttercream:
Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, gradually add powdered sugar, lemon zest, and 1 tbsp lemon juice, 1 tbsp at a time, until the frosting reaches a spreadable consistency. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.

To assemble the cake:
When the cakes are cool enough to handle, run a knife around the inside edge of each cake pan to loosen and gently unmould the cake. If desired, peel off the parchment paper and slice the dome on top of each cake for even assembly. One cake should be placed on a serving plate or a cardboard cake circle. Spread a thick layer of frosting over the top of the cake. Place the second cake on top of the first and cover with a thick layer of frosting. Serve garnished with fresh blueberries, if desired.

LEMON OLIVE-OIL CAKE

SERVES 1 BUNDT CAKE

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1⁄2 tsp salt

1⁄2 cup extra-virgin olive oil

3⁄4 cup maple syrup

3⁄4 cup water

1⁄4 cup lemon juice

2 tbsp lemon zest (about 2 lemons)

1 tbsp lemon extract

Powdered sugar, for garnish

Fresh berries, for garnish

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg

METHOD

To make the cake:
Preheat the oven to 180°C/350°F. Lightly grease a Bundt pan.

In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk together the oil, maple syrup, water, lemon juice and zest, and lemon extract in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the prepared Bundt pan with batter in an even layer. Bake for 30 minutes, or until a toothpick inserted into the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the pan. Allow the cake to cool completely before removing it from the mould.

To serve:
Sift powdered sugar over a slice of cake and serve. Garnish with fresh berries if desired.

FLYNN’S CELEBRATION CAKE

SERVES 2 9-INCH ROUND LAYERS

FOR THE CAKE

3 cups all-purpose flour

2 cups sugar

2⁄3 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 cups cold coffee or water

1 cup canola oil

1⁄4 cup white or apple-cider vinegar

1 tbsp pure vanilla extract

Vanilla frosting

Fresh raspberries, for garnish

Powdered sugar, for serving

NUTRITIONAL VALUES

Calories: 2551kcal
Fat: 114.8g (10.6g S.Fat)
Carbs: 377.5g
Protein: 25g
Sugar: 218.3g
Sodium: 2469mg

METHOD

To make the cake:
Preheat the oven to 180°C/350°F. Lightly grease two 9- inch round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Whisk together the coffee, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill each prepared cake pan with batter in an even layer. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Make a point of rotating the cakes halfway through the baking time. Allow the cakes to cool completely before assembling them.

To assemble the cake:
When the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen, and then gently un-mould the cake. If desired, peel off the parchment paper and slice the dome of the top of each cake for even assembly. One cake should be placed on a serving plate or a cardboard cake circle. On top of the cake, spread a thick layer of vanilla frosting. Place the second cake on top of the first and cover with a thick layer of frosting. Immediately before serving, garnish with raspberries and dust with powdered sugar.

RECIPE NOTES

Cake layers can be prepared ahead of time and frozen unfrosted for up to 1 month. Before serving, thaw the cakes and frost them.

CARAMELIZED RICE PUDDING CAKES WITH STRAWBERRIES

SERVES 2 PORTIONS

2 cups (500ml) rice milk

1 tsp. vanilla sugar, or 1/2 tsp. pure vanilla extract

Pinch of sea salt

1/2 cup (125 g) pudding rice whole- wheat breadcrumbs, for the pan

1/4 cup (50 g) granulated sugar

1/2 tsp. ground cinnamon

2 tbsp. vegan margarine

3 cups (420 g) strawberries

SPECIAL EQUIPMENT
8in (20cm) cake pan

NUTRITIONAL VALUES

Calories: 594kcal
Fat: 15.4g (2g S.Fat)
Carbs: 108.2g
Protein: 10.8g
Sugar: 37.2g
Sodium: 406mg

METHOD

To make the rice, bring the rice milk, vanilla sugar or extract, and salt to a boil in a saucepan over medium heat. Reduce the heat to low and gradually pour in the pudding rice, stirring constantly, for 10 minutes. Sprinkle breadcrumbs in an 8in (20cm) cake pan and pour the rice into the pan, forming a layer about 11/2in (4cm) thick. Allow to cool before covering with plastic wrap and chilling in the refrigerator for at least 12 hours.

Remove the rice from the pan and chop it into small pieces. On a plate, combine the sugar and cinnamon and press the pieces into the mixture on both sides. In a pan over medium heat, melt the margarine and fry the rice slices on both sides until the sugar has caramelised. Allow to cool slightly before transferring to your lunchbox. Separately pack the strawberries to take with you.

RASPBERRY SWIRL COFFEE CAKE

SERVES One 8-Inch Cake

FOR THE STREUSEL TOPPING:

1⁄4 cup all-purpose flour

1 cup roughly chopped pecans

1⁄2 cup brown sugar

1 tbsp ground cinnamon

1⁄2 tsp nutmeg

3 tbsp canola oil

FOR THE CAKE:

2 cups all-purpose flour

1⁄2 cup sugar

1⁄4 cup brown sugar

1 tsp baking soda

1 tsp baking powder

1⁄2 tsp salt

1 cup soy, almond, or rice milk

1⁄2 cup canola oil

1 tbsp white or apple cider vinegar

2 tsp pure vanilla extract

2 cups raspberries, fresh or frozen

NUTRITIONAL VALUES

Calories: 2278kcal
Fat: 134.4g (11.6 S.Fat)
Carbs: 274.8g
Protein: 19.1g
Sugar: 186.9g
Sodium: 2537mg

METHOD

To make the streusel topping: Combine the flour, pecans, brown sugar, cinnamon, and nutmeg in a medium mixing bowl. Toss with two forks, as if tossing salad, until the mixture looks crumbly. Crumbles should be about the size of small peas.

To make the cake: Preheat the oven to 180°C/350°F. Lightly grease an 8- inch-square pan.

Whisk together the flour, sugar, brown sugar, baking soda, baking powder, and salt in a large mixing bowl. In a separate bowl, whisk together the non-dairy milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the raspberries gently.

Fill the prepared pan halfway with batter, then evenly top with the streusel topping. Bake for 50 minutes, or until a toothpick inserted into the center comes out dry with a few crumbs attached. Allow to cool before cutting.

RECIPE NOTES

The cake batter and streusel topping can be combined in the pan, wrapped in plastic wrap, and refrigerated overnight. The next morning, bake fresh.

NEW YORK-STYLE CRUMB CAKE

SERVES One 8-Inch Cake

FOR THE CRUMB TOPPING:

1 1⁄4 cups all-purpose flour

1⁄3 cup sugar

1⁄3 cup brown sugar

2 tsp ground cinnamon

1⁄4 tsp salt

1⁄2 cup vegan margarine, melted

Powdered sugar, for serving

FOR THE CAKE:

• 1 1⁄4 cups all-purpose flour
• 1⁄2 cup sugar
• 1 tsp baking soda
• 1⁄2 tsp baking powder
• 1⁄4 tsp salt
• 1⁄2 cup soy, almond, or rice milk
• 1⁄2 cup canola oil
• 1 tsp white or apple-cider vinegar
• 1 tsp pure vanilla extract

NUTRITIONAL VALUES

Calories: 4012cal
Fat: 204.4g (23.6 S.Fat)
Carbs: 514.8g
Protein: 37g
Sugar: 232.6g
Sodium: 2971mg

METHOD

To make the crumb topping:

Combine the flour, sugar, brown sugar, cinnamon, and salt in a medium mixing bowl. Toss with two forks, as if tossing salad, until the margarine is melted, and the mixture is crumbly. Crumbles should be about the size of small peas.

To make the cake:

Preheat the oven to 165°C/325°F. Lightly grease an 8- inch-square pan.

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt. Whisk together the non- dairy milk, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the prepared pan halfway with batter, then evenly sprinkle with crumb topping. Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out dry with a few crumbs clinging to it. Allow to cool before dusting with powdered sugar.