VANILLA AND WHITE CHOCOLATE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 2⁄3 cups (200 g) (7.1oz) 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 (180 g) (6.3oz) soy milk

3⁄4 cup (105 g) (3.7oz) cornstarch

1⁄2 cup (110 g) (3.9oz) sunflower oil

3.5 ounces (100 g) (3.5oz) vegan white chocolate

FOR THE RUM TOPPING

1⁄2 cup (100 g) (3.5oz) water

1⁄3 cup (70 g) (2.5oz) rum

1⁄2 cup (100 g) (3.5oz) sugar

1 vanilla pod

FOR THE DECORATION

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

Vanilla powder

3.5 ounces (100 g) vegan white chocolate

NUTRITIONAL VALUES

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

METHOD

Combine the dry ingredients in a mixing bowl. Chop the chocolate into 3/8 inch (1 cm) wide cubes. In a separate bowl, combine the cornstarch, milk, oil, and vanilla extract.

Using a whisk, combine all of the ingredients. Stir in the chocolate. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 26 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.

Heat the water, rum, and sugar together to make the rum topping. Cut the vanilla bean in half, remove the seeds, and add them to the saucepan with the pod. Cook until the mixture begins to boil, then strain. Cut the cupcake tops and soak them in rum. Place them in the fridge for 1 hour.

Melt the chocolate in a double boiler and pour it over a sheet of parchment paper to make the decoration. Refrigerate it for 10 minutes before cutting it into pieces. Put it in the fridge for 30 minutes. Whipped cream, vanilla powder, and a piece of white chocolate should be used to decorate each cupcake.

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.

CHOCOLATE-VANILLA TIRAMISU

SERVES 4 PORTIONS

1⁄4 cup (60 g/2 oz) soy milk

1⁄4 cup (25 g/0.88 oz) tapioca starch

1⁄4 cup (74 g/2.6 oz) brown rice syrup

1⁄4 cup (54 g/1.9 oz) light brown sugar

1 tsp (4 g/0.14 oz) vanilla extract

1⁄8 tsp (0.37 g/0.01 oz) kosher salt

1 cup (232 g/8 oz) whippable soy topping, such as Soya Too

16 (160 g/5.6 oz) store-bought vegan shortbread cookies (I use Zest Brand Shortbread Sandies. See Vegan Ingredient Sources)

2 tbsp plus 2 tsp (11 g/0.4 oz) grated vegan dark chocolate, such as Callebaut

NUTRITIONAL VALUES

Calories: 642kcal
Fat: 22.7g (7.7g S.Fat)
Carbs: 109.4g
Protein: 5.5g
Sugar: 32.7g
Sodium: 358mg

METHOD

In a small saucepan, whisk together the soy milk and tapioca starch until combined and free of lumps. Incorporate the brown rice syrup, brown sugar, and vanilla extract. Cook, whisking constantly, over medium heat until the mixture thickens significantly, about 2 minutes. Remove the pan from the heat and add the salt, whisking constantly. Set aside for 15 minutes to cool.

Whip the soy topping to medium peaks with an electric stand or handheld mixer on high speed. Whisk the cooled brown sugar mixture vigorously to smooth it out, then whisk it into the whipped soy topping until just combined.

2 vegan cookies, crumbled into chunks, arranged in the bottom of a parfait glass Spoon about 12 cup of the tiramisu cream on top, followed by 1 tsp of grated chocolate. Repeat the layering with crumbled shortbread, cream, and chocolate. Repeat this process until you have 4 parfaits. Refrigerate for a minimum of 4 hours before serving.

RECIPE NOTES

To keep the chocolate from melting as you work, place it in the freezer for 10 minutes before grating it (the heat from your hands can melt chocolate easily when you handle it directly).

SALTED VANILLA MAPLE BLONDIES

SERVES 12 BARS

1 1/2 cups oat flour (certified gluten-free if necessary)

1/4 cup sweet white rice flour

1/4 cup coconut sugar (or brown sugar)

2 tbsp. tapioca powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup cashew butter

1/2 cup maple syrup

1/2 cup unsweetened applesauce 1 tbsp. coconut oil, melted

1 tbsp. apple cider vinegar

Scrapings from inside 1 vanilla bean (or 1 tsp. vanilla powder)

1 tsp. vanilla extract

Flaked sea salt

NUTRITIONAL VALUES

Calories: 114kcal
Fat: 1.9g (1.2g S.Fat)
Carbs: 22.7g
Protein: 1.6g
Sugar: 12.9g
Sodium: 150mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Line an 8 × 8-inch baking dish with parchment paper. Allow some to hang over the edges of the pan to make it easier to remove the blondies from the pan.

In a medium mixing bowl, combine the oat flour, rice flour, coconut sugar, tapioca powder, baking soda, and salt.

In a large mixing bowl, combine the cashew butter, maple syrup, applesauce, and coconut oil with a hand mixer. Combine the vinegar, vanilla bean scrapings, and vanilla extract in a mixing bowl. Stir the dry ingredients into the wet ingredients until well combined. Pour the batter into the prepared baking dish and sprinkle with sea salt flakes.

30–35 minutes, or until the top is golden brown and firm, and a toothpick inserted into the center comes out clean. Allow to cool completely in the pan after removing from the oven.

When the blondie is cool enough to handle, lift it out of the baking dish with the parchment paper. Cut into 12 pieces. The blondies can be stored at room temperature in an airtight container, but they will keep their moisture longer if refrigerated. They can be stored for 3 to 4 days.

VARIATION

I'm sure I don't have to tell all you crazy chocoholics out there that these blondies beg for chocolate chips. Before transferring the batter to the baking dish, fold in 1/2 cup vegan chocolate chips.