FIG AND RASPBERRY CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄3 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.4 ounces (190 g) soy milk

1⁄2 cup (110 g) (3.9oz) sunflower oil

24 raspberries

3 figs

Grand Marnier liqueur

FOR THE DECORATION

3 cups (720 g) (25oz) buttercream

1⁄2 tsp raspberry essential oil

Red food colouring

3 figs

NUTRITIONAL VALUES

Calories: 194kcal
Fat: 1.2g (0.4g S.Fat)
Carbs: 46g
Protein: 3.5g
Sugar: 32g
Sodium: 218mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). The figs should be peeled and cut into quarters. In a mixing bowl, combine the soy milk, oil, and vanilla extract. Mix with a whisk until the batter is smooth and even. Fill each cupcake liner halfway with batter. Place two raspberries and one-quarter fig on each cupcake.

Bake at 355° F (180° C) for about 24 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. Top each cupcake with a little Grand Marnier and place them in the refrigerator for at least 3 hours.

To make the decoration, combine buttercream, raspberry essential oil, and red food colouring in a bowl to taste. The figs should be cut into quarters. Decorate each cupcake with one-quarter fig and raspberry buttercream.

RASPBERRY AND WHISKEY 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

1 tsp vanilla extract

3⁄4 cup (200 g) (7.1oz) almond milk

2⁄3 cup (130 g) (4.6oz) sunflower oil

3⁄4 cup (100 g) (3.5oz) raspberries

FOR THE DECORATION

10 cups (600 g) (21oz) vegan white chocolate whipped cream

4 1⁄3 tbsp (70 g) (2.5oz) whiskey Raspberry 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, baking soda, salt, and baking powder). Combine the almond milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. To avoid breakage, carefully fold in the raspberries. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 20 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. Cut a hole in the top of each cupcake and fill with raspberry marmalade.

Mix the vegan white chocolate whipped cream and whiskey together with a spatula. Use this mixture to decorate each cupcake.

PISTACHIO AND RASPBERRY 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

1 tsp vanilla extract

6.75 ounces (200 g) (7.1oz) water

2⁄3 cup (130 g) (4.6oz) sunflower oil

3⁄4 cup (100 g) (3.5oz) green pistachios

FOR THE DECORATION

10 cups (600 g) (21oz) vegan white chocolate whipped cream

Quick and creamy raspberry marmalade

Pistachios

NUTRITIONAL VALUES

Calories: 194kcal
Fat: 1.2g (0.4g S.Fat)
Carbs: 46g
Protein: 3.5g
Sugar: 32g
Sodium: 218mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Pistachios, minced in a mixing bowl, combine the water, oil, vanilla extract, and crushed pistachios.

Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 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. Carve a hole in the top of each cupcake with a knife and fill with raspberry marmalade.

To make the garnish, finely chop a few green pistachios. Put a dollop of whipped cream on top of each cupcake and top with crushed pistachios.

VANILLA RASPBERRY ICE CREAM COOKIES

SERVES 12 COOKIES OR 6 ICE CREAM COOKIES

FOR THE THINS

3⁄4 cup (180 ml) gluten-free rolled oats

1⁄2 cup (120 ml) gluten-free oat flour

1⁄4 cup extra virgin coconut oil, melted

2 tbsp maple syrup or another sweetener

1⁄4 cup oat milk or other plant- based milk

Pinch sea salt

FOR THE ICE CREAM

1 recipe Creamy Vanilla Ice Cream

3⁄4 cup (180 ml) fresh raspberries

NUTRITIONAL VALUES

Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg

METHOD

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, combine all the cookie ingredients. The dough should be extremely sticky. Drop the dough onto the prepared baking sheet, making a total of 12 cookies. Make them as thin as possible. Bake for 10 to 15 minutes, or until the top is golden. Remove the cookies from the baking sheet and allow them to cool completely before filling.

Make the vanilla ice cream according to the package directions, then top with fresh raspberries just before serving or freezing in a container. Allow to thaw for a few moments so it's easier to scoop.

To make the ice cream cookies, place one cookie on a plate, spoon some ice cream on top, then place another cookie on top and gently press together. Serve and enjoy!

RECIPE NOTES

You can also try these cookies with other creamy ice cream flavours.

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.

RASPBERRY & CHOCOLATE “WINDMILL”

SERVES A 9 1/2 INCH (24CM) TART / 12 PIECES/u>

FOR THE DOUGH

3 1/2 cups (450 g) all-purpose flour, plus, extra for dusting

3 tsp. cocoa powder

Pinch of sea salt

1/2 tsp. finely grated zest of 1 unwaxed lemon

1 cup (180 g) granulated sugar

1/3 cup (70 g) soft vegan margarine, plus, more for the pan

1 cup (220ml) soy milk, or other plant- based milk

3/4 oz. (20 g) fresh yeast

FOR THE CUSTARD

1 2/3 cups (380ml) soy milk, or other plant-based milk

1/4 cup (50 g) granulated sugar

3 oz. (75 g) Package of vegan vanilla Custard powder

FOR THE FILLING

2oz. (60 g) vegan dark chocolate

2 cups (250 g) raspberries

2 1/2 tbsp. cornflour

2 1/2 tbsp. confectioner’s sugar

FOR THE DECORATION (OPTIONAL)

1 3/4 oz. (50 g) vegan dark chocolate

1 tsp. coconut oil

1/2 cup (50 g) raspberries

SPECIAL EQUIPMENT
9 1/2 in (24cm) springform pan

NUTRITIONAL VALUES

Calories: 428kcal
Fat: 9.9g (3.3g S.Fat)
Carbs: 75.5g
Protein: 7.6g
Sugar: 31g
Sodium: 109mg

METHOD

To make the dough, whisk together the flour, cocoa powder, salt, lemon zest, and half of the sugar in a mixing bowl. Using your fingers, rub in blobs of margarine. Make a dip in the middle of the mixture. In a small saucepan, warm the soy milk, then pour it into the dip and crumble in the yeast. Sprinkle the remaining sugar over the milk and yeast mixture, followed by a light dusting of flour. Allow this starter mix to rise in a warm place for about 10 minutes, covered. Stir once more and knead for 10 minutes, or until the dough is smooth. Allow to rise in a warm place for 40 minutes, covered.

Meanwhile, make the custard by bringing half of the soy milk and the sugar to a boil in a saucepan over high heat. In a separate bowl, whisk together the custard powder and the remaining milk until smooth. Remove the pan from the heat as soon as the milk begins to boil and add the custard powder and milk mixture, stirring constantly. Return the pan to the heat and bring everything back to a boil, stirring constantly. Allow to cool after removing from the heat. To avoid the formation of a skin, give it a good stir every now and then.

Grease a 91/2-inch (24-cm) springform pan with cooking spray. Chop the chocolate for the filling coarsely. Roll out the dough on a floured surface to make a rectangle about 16 12in (40 30cm). Spread the vanilla custard over the dough, followed by the chocolate chunks and raspberries. Sift the cornflour and confectioner's sugar together.

Preheat the oven to 180°C/350°F. Cut the dough slab into 11/2in (4cm) wide strips. Place one of the strips in the centre of the pan, rolled into a snail shape. Arrange the remaining strips around it in a spiral toward the pan's edge. Bake for 40–45 minutes in the centre of the oven. After 15 minutes, cover with a sheet of parchment paper if it appears too dark. Remove from the oven and cool on a wire rack.

If using, chop the chocolate and melt it with the coconut oil in an ovenproof bowl suspended over a saucepan of simmering water. Stir everything together thoroughly. Using the melted chocolate and raspberries, decorate the cake.

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.