MINI LEMON PLUM CAKES WITH HAZELNUT PRALINE AND CHOCOLATE

SERVES 16 MINICAKES

FOR THE MINICAKES

2 1⁄2 cups (305 g) (11oz) flour

1 cup (210 g) (7.4oz) brown sugar

1 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1 cup (200 g) (7.1oz) lemon juice

1 lemon

1⁄2 cup (120 g) (4.2oz) sunflower oil

A dash of sesame seeds

FOR THE CRUNCHY BITS

1.25 ounces (35 g) 50 percent chocolate

3⁄4 cup (75 g) (2.6oz) wafers

3 ounces (90 g) hazelnut praline

FOR THE DECORATION

1 1⁄3 cups (320 g) (11oz) vegan cream cheese

1 cup (240 g) (8.5oz) vegetable whipping cream

5.5 ounces (160 g) crunchy hazelnut praline and 50 percent chocolate

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 42kcal
Fat: 1.7g (1g S.Fat)
Carbs: 5.9g
Protein: 1.2g
Sugar: 2.9g
Sodium: 40mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, salt, and baking soda). Combine the lemon juice, oil, and vanilla extract in a mixing bowl. Using a wire whip, whip the batter until it is smooth and even. Grate the lemon peel and incorporate it into the lemon cake batter. Fill each mini plum cake liner with this dough and top with sesame seeds.

Bake at 355° F (180° C) for about 20 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.

Melt the chocolate and combine it with the hazelnut praline to make the crunchy bits. Grind the wafers finely and combine them with the chocolate praline.

Combine the cream cheese and 5.5 ounces (160 g) crunchy praline. Whip the vegetable cream with the vanilla extract and fold it into the cream cheese-praline mixture. Using an electric mixer, whip the cream until it is smooth. Remove the mini plum cakes from the mould and top with crispy praline cream.

APPLE AND LEMON CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

3⁄4 cup (200 g) (7.1oz) apple juice

2⁄3 cup (130 g) (4.6oz) sunflower oil

1 Golden apple

1 lemon

FOR THE DECORATION

1 1⁄2 cups (350 g) (12oz) vegetable whipping cream

1⁄2 cup (60 g) (2.1oz) powdered sugar

1 lemon

1 Golden apple

NUTRITIONAL VALUES

Calories: 167kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 40.4g
Protein: 5.8g
Sugar: 20.9g
Sodium: 72mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Peel and core the apple, then cut it into 3/8-inch (1-cm) cubes. Peel the lemon and grate it. In a mixing bowl, combine the apple juice, lemon peel, oil, and apple cubes. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 30 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.

Whip the vegetable cream and powdered sugar together. Mix in the lemon juice with a spatula, being careful not to lose the cream. Whipped cream and thin apple wedges should be used to decorate each cupcake.

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.

RASPBERRY LEMON TART

SERVES ONE 9-INCH TART

FOR THE CRUST

1 1⁄2 cups all-purpose flour

1⁄3 cup sugar

1⁄4 tsp salt

1⁄2 cup vegan margarine

FOR THE CUSTARTD

1⁄4 cup soy, almond, or rice milk

1⁄4 cup cornstarch or arrowroot

1 (13.5-ounce) (383g) can coconut milk

1⁄2 cup sugar

1⁄8 tsp salt

1 tsp pure vanilla extract

2 tsp pure lemon extract

2 tbsp lemon zest (about 2 lemons)

Natural yellow food colouring, optional

1 pint fresh raspberries

Powdered sugar, for serving

NUTRITIONAL VALUES

Calories: 261kcal
Fat: 5.3g (0.6g S.Fat)
Carbs: 55.1g
Protein: 4.7g
Sugar: 27.2g
Sodium: 212mg

METHOD

To make the shortbread crust:
Preheat the oven to 180°C/350°F.

In a food processor, combine the flour, sugar, and salt. Pulse in the margarine until it is crumbly. Press the shortbread dough firmly into a 9-inch tart pan. Bake for 20–25 minutes, or until the edges are golden brown. Remove from the oven and set aside to cool completely.

To make the lemon custard:
Set aside after thoroughly mixing non-dairy milk and cornstarch in a small bowl with a whisk or fork.

Whisk together coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until just boiling. Reduce the heat to medium and slowly drizzle in the cornstarch mixture, whisking constantly. Allow to cook until the mixture thickens.

RECIPE NOTES

Before serving, chill the tart in the refrigerator for 8 hours or overnight.

LEMON BARS

SERVES 16 2-INCH BARS

FOR THE CRUST:

1⁄2 cup vegan margarine

1 1⁄2 cups all-purpose flour

1⁄3 cup sugar

1⁄4 tsp salt

FOR THE FILLING:

1 cup soy, almond, or rice milk, divided

6 tbsp cornstarch or arrowroot

1⁄4 cup all-purpose flour

2 cups sugar

2⁄3 cup lemon juice

2 tbsp lemon zest (about 2 lemons)

Natural yellow food colouring, optional

Powdered sugar, for serving

NUTRITIONAL VALUES

Calories: 247kcal
Fat: 6.3g (1.1 S.Fat)
Carbs: 42.2g
Protein: 4.6g
Sugar: 5g
Sodium: 110mg

METHOD

To make the crust: Preheat the oven to 180°C/350°F. Line an 8-inch square pan with parchment paper that is long enough to overhang the edges. Grease the parchment paper lightly.

Pulse margarine, flour, sugar, and salt in a food processor until crumbly. In a pre-pared pan, press the dough. 18 minutes in the oven Remove from the oven and set aside to cool.

To make the filling: 1/2 cup non-dairy milk, cornstarch, and flour, whisked until completely smooth, in a small bowl Place aside.

Bring the remaining 1/2 cup non-dairy milk, sugar, and lemon juice to a boil in a medium saucepan. Reduce the heat to medium and gradually whisk in the cornstarch mixture. Continue to cook, whisking constantly, for about 5 minutes, or until the mixture is very thick, like pudding. Remove from the heat and stir in the lemon zest and, if using, the food colouring.

To make the lemon bars: Bake for 15 minutes after pouring the filling over the crust. Allow to cool before chilling in the refrigerator for 8 hours or overnight. Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife and dust with powdered sugar.

RECIPE NOTES

Before serving, the lemon bars should be chilled in the refrigerator for 8 hours or overnight.

LEMON POPPY SEED MUFFINS

SERVES 14 MUFFINS

FOR THE MUFFINS:

2 cups all-purpose flour

3⁄4 cup sugar

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 cup coconut milk

1⁄2 cup canola oil

1⁄4 cup lemon juice

2 tbsp lemon zest (about 2 lemons)

1 tbsp pure lemon extract

1 tbsp poppy seeds

FOR THE ICING:

1 cup powdered sugar

3 to 4 tsp lemon juice

1 tbsp water

1 tsp lemon zest

NUTRITIONAL VALUES

Calories: 168kcal
Fat: 7.7g (1.7 S.Fat)
Carbs: 17.4g
Protein: 7.9g
Sugar: 3.3g
Sodium: 64mg

METHOD

To make the muffins: Preheat the oven to 200°C/400°F. Line a 12-cup cupcake pan with cupcake liners.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together the coconut milk, oil, lemon juice, zest, and lemon extract in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Mix in the poppy seeds. Avoid overmixing.

Fill the cupcake liners about two-thirds of the way with batter. Bake for 15 minutes, or until a toothpick inserted into the center of the muffin comes out dry with a few crumbs attached. Allow the muffins to cool completely before icing.

To make the icing: In a small mixing bowl, combine the powdered sugar, lemon juice, water, and zest.

Cover each muffin with a thin layer of icing.

RECIPE NOTES

Muffins can be made ahead of time and frozen for up to a month. Thaw and ice before serving.