MINI STRAWBERRY AND VIOLET PLUM CAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (305 g) (11oz) flour

1 cup (215 g) (7.6oz) brown sugar

1⁄2 tsp baking soda

2 tsp baking powder

1⁄2 tsp salt

1 tsp vanilla extract

1⁄4 cup (50 g) (1.8oz) fresh strawberries

6.5 ounces (200 g) soy milk

1⁄2 cup (115 g) (4.1oz) sunflower oil

FOR THE DECORATION

1 1⁄4 cups (200 g) (7.1oz) chocolate fondant (not the kind used for covering cakes, but the classic

French pastry chocolate fondant that is wetter and less compact)

Red food colouring

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

1⁄4 tsp (1 g) (0.03oz) violet essential oil

Lilac colouring

NUTRITIONAL VALUES

Calories: 192kcal
Fat: 11.8g (6.8g S.Fat)
Carbs: 19.2g
Protein: 3.8g
Sugar: 13.9g
Sodium: 145mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Make small cubes out of the strawberries. In a mixing bowl, combine the soy milk, oil, and vanilla extract.

Whip the mixture with a wire whisk. Stir in the strawberries carefully to prevent them from breaking apart. Fill each plum cake liner halfway with the dough.

Bake at 355° F (180° C) for about 18 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 fondant in a saucepan over low heat, then add a few drops of red food colouring and stir until well combined. Take the plum cakes out of the mould and place them on a wire rack. Pour the fondant over them and spread it thinly over them.

Whip the vegetable cream with a hand mixer and combine it with the colouring and essential oil. Fill a pastry bag with it and use it to decorate each mini plum cake. Refrigerate for 1 hour, or until the whipped cream is completely chilled.

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.

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.

GERMAN CHOCOLATE CAKE

SERVES 2 9-INCH ROUND LAYERS

FOR THE FILLING

1⁄4 cup cornstarch or arrowroot

3 tbsp water

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

1 3⁄4 cups brown sugar

1 tbsp pure vanilla extract

1 cup chopped toasted pecans

4 cups shredded coconut

FOR THE CAKE

3 cups all-purpose flour

2 cups sugar

1⁄3 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 cups canned coconut milk, mixed well before measuring

1 cup canola oil

1⁄4 cup white or apple-cider vinegar

1 tbsp pure vanilla extract

NUTRITIONAL VALUES

Calories: 658kcal
Fat: 44.4g (19.6g S.Fat)
Carbs: 65.2g
Protein: 6.3g
Sugar: 39.9g
Sodium: 322mg

METHOD

To make the filling:
In a small bowl, thoroughly whisk cornstarch and water until smooth and set aside.

In a medium saucepan, whisk together the coconut milk and brown sugar, then heat over medium-high heat until just boiling. Reduce the heat to medium and slowly drizzle in the cornstarch mixture, whisking constantly. Cook, whisking frequently, until the mixture thickens to the consistency of pudding, about 5 minutes. Remove from the heat and stir in the vanilla extract, pecans, and coconut flakes. Allow to cool slightly before chilling in the refrigerator for 3 hours, or until cool to the touch.

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. In a separate bowl, combine the coconut milk, oil, vinegar, and vanilla extract. 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 unmould 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. Spread a thick layer of filling over the top of the cake. Place the second cake on top of the first and cover with a thick layer of filling. If desired, frost the sides and serve.

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.

MIXED BERRY SHORTCAKE

SERVES 2 9-INCH ROUND LAYERS

FOR THE CAKE

3 cups all-purpose flour

2 cups sugar

2 tsp baking soda

1 tsp salt

2 cups soy, almond, or rice milk

1 cup canola oil

1⁄4 cup white or apple-cider vinegar

2 tbsp pure vanilla extract

FOR THE TOPPING

3 cups fresh berries (sliced strawberries, blueberries, raspberries, or blackberries)

Coconut Whipped Cream

NUTRITIONAL VALUES

Calories: 2710kcal
Fat: 120.2g (13.5g S.Fat)
Carbs: 391g
Protein: 21.8g
Sugar: 215.2g
Sodium: 2580mg

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, baking soda, 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 each prepared cake pan with batter in an even layer. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the cakes. 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. 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 layer of coconut whipped cream. Half of the berries should be placed on top of the whipped cream. Place the second cake on top of the first and cover with whipped cream. Serve with the remaining berries on top of the cake.

RECIPE NOTES

Cake layers can be prepared ahead of time and frozen unfrosted for up to 1 month. The coconut whipped cream can be made ahead of time and refrigerated. Before serving, thaw the cakes and assemble them.

CLASSIC COCONUT LAYER CAKE

SERVES 2 9-INCH ROUND LAYERS

FOR THE CAKE

3 cups all-purpose flour

2 cups sugar

2 tsp baking soda

1 tsp salt

2 cups soy, almond, or rice milk

1 cup canola oil

1⁄4 cup white or apple-cider vinegar

2 tbsp pure vanilla extract

1 1⁄2 cups shredded coconut

Vanilla Frosting

2 cups shredded coconut

NUTRITIONAL VALUES

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

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, baking soda, 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. Fold in the coconut gently.

Fill each prepared cake pan with batter in an even layer. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the cakes. Allow the cakes to cool completely before assembling them.

To assemble the cake:
After the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen and gently unmould them. If desired, peel off the parchment paper and slice the dome of the top of each cake for even assembly. Place one cake on a serving plate or cardboard cake circle, and slide strips of parchment paper under the bottom edges of the cake to keep the frosting from getting on the plate. 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. Frost the sides of the cake and sprinkle coconut on top. Before serving, remove the parchment paper.

RECIPE NOTES

Cake layers can be prepared ahead of time and frozen unfrosted for up to 1 month. Before serving, allow to thaw and de-frost.

SPICED APPLESAUCE CAKE

SERVES 1 BUNDT CAKE

FOR THE CAKE

2 1⁄4 cups all-purpose flour

2 tsp baking soda

1 tsp salt

1 1⁄2 tsp ground cinnamon

1⁄2 tsp ground nutmeg

2 cups unsweetened applesauce

1 1⁄2 cups brown sugar

1⁄2 cup canola oil

1⁄4 cup white or apple-cider vinegar

1 tbsp pure vanilla extract

1⁄2 cup raisins

1⁄2 cup chopped walnuts

FOR THE MAPLE ICING

1 1⁄2 cups powdered sugar

3 tbsp maple syrup

2 to 3 tbsp water

NUTRITIONAL VALUES

Calories: 9994kcal
Fat: 154.2g (11.7g S.Fat)
Carbs: 2111.7g
Protein: 87.4g
Sugar: 1552.5g
Sodium: 5114mg

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, salt, cinnamon, and nutmeg. In a separate bowl, combine applesauce, brown sugar, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the raisins and walnuts gently.

Fill the prepared pan with batter in an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the cake. Allow the cake to cool completely before removing it from the mould.

To make the maple icing, whisk together powdered sugar, maple syrup, and 1 tbsp water at a time in a medium mixing bowl until the icing is thick but pourable.

To assemble the cake:
When the cake has cooled completely, run a knife around the inside edges of the pan to loosen it. Unmould the cake carefully and place it on a wire rack over parchment paper or a baking sheet. Spread the icing on top of the cake. Transfer to a serving dish and serve.

RECIPE NOTES

To prevent raisins, nuts, or chocolate chips from sinking to the bottom of a cake while baking, toss them in 1 tablespoon flour before adding them to the batter. This will ensure that the batter is evenly distributed throughout the cake.

ITALIAN APPLE CAKE

SERVES 8 PORTIONS

1 1/2 cups all-purpose flour*

3/4 cup sugar

3/4 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 cup canola oil

1/4 cup water

2 tsp. pure vanilla extract

1 tbsp. white or apple cider vinegar

3 apples, peeled and thinly sliced

Powdered sugar for serving
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 328kcal
Fat: 14g (1g S.Fat)
Carbs: 49.6g
Protein: 2.7g
Sugar: 28.6g
Sodium: 193mg

METHOD

Preheat the oven to 180°C/350°F. Lightly grease a 9- inch round pan and line with parchment paper. Grease again.

In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, combine the oil, water, vanilla extract, and vinegar. Mix the wet and dry ingredients together with a large spoon until just combined. Avoid overmixing. The batter will be very thick, but as the apples bake, they will release moisture.

Arrange the apples in a circular pattern to cover most of the bottom of the prepared cake pan. Fold in the remaining apples into the batter gently. Carefully spoon the batter into the pan, taking care not to disturb the apple pattern on the bottom. Pat it into the pan evenly with a spatula or your fingertips.

Bake for 40 to 45 minutes, or until the center of the cake is set and the top is lightly browned. Halfway through the baking time, rotate the cake.

Once the cake has cooled, run a knife around the edges to loosen it, then gently unmould it so that the apple design is on top. Remove the parchment paper. Serve dusted with powdered sugar.

ITALIAN WEDDING CAKE

SERVES ONE 9-INCH CAKE

3 cups all-purpose flour*

2 cups sugar

2 tsp. baking soda

1 tsp. salt

2 cups soy, almond, or rice milk

1 cup canola oil

1/4 cup white or apple cider vinegar

1 tbsp. pure vanilla extract

1 tsp. pure almond extract

1 cup shredded coconut (sweetened or unsweetened)

1 cup chopped pecans

1 (8 oz.) can crushed pineapple, undrained

FOR THE FROSTNG

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tsp. pure vanilla extract

3 to 5 tbsp. soy, almond, or rice milk

1 cup chopped pecans
Edible flowers for garnish (optional)
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1 1/2 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 9150kcal
Fat: 502g (107.1g S.Fat)
Carbs: 1153.2g
Protein: 49.7g
Sugar: 785.1g
Sodium: 5070mg

METHOD

For 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, baking soda, and salt. In a separate bowl, whisk together the non-dairy milk, oil, vinegar, vanilla extract, and almond extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the coconut, pecans, and pineapple gently.

Fill each prepared cake pan with batter in an even layer. Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs clinging to it. Halfway through the baking time, rotate the cakes. Allow the cakes to cool completely before assembling them.

To assemble the cake:
After the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen and gently unmould them. Remove the parchment paper. Place one cake on a serving plate or cardboard cake circle, and slide strips of parchment paper under the bottom edges of the cake to keep the frosting from getting on the plate. On top of the cake, spread a thin layer of frosting. Place the second cake on top of the first and cover it with a thin layer of frosting. If desired, frost the sides. If desired, garnish with edible flowers.

Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, add powdered sugar, vanilla, and 1 tablespoon non-dairy milk at a time, as needed, until the frosting is spreadable. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy. Mix in the pecans.

CHOCOLATE ALMOND MOUSSE CAKE

SERVES ONE 9-INCH CAKE

FOR THE MOUSSE FILLING

1/2 cup soy, almond, or rice milk

1 tsp. instant espresso powder, optional

1 cup semisweet chocolate chips (dairy-free)

1 (13.5 oz.) can coconut milk (not light), preferably Thai Kitchen or Whole Foods 365, chilled in the refrigerator overnight (be sure not to shake or stir)

1/4 cup powdered sugar

FOR THE CAKE

2 cups all-purpose flour*

2 cups sugar

1 cup finely ground blanched almonds or almond meal

1/2 cup unsweetened cocoa powder

2 tsp. baking soda

1 tsp. salt

2 cups water

1 cup canola oil

1/4 cup white or apple cider vinegar

1 tbsp. pure vanilla extract

1 tbsp. instant espresso powder

Powdered sugar or Chocolate Ganache for topping
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 740kcal
Fat: 39.8g (9.1g S.Fat)
Carbs: 96.4g
Protein: 6.6g
Sugar: 64.2g
Sodium: 558mg

METHOD

For the mousse filling:
Freeze the bowl and whisk of a stand mixer for about 15 minutes. The mousse will not whip properly if they are not very cold.

Meanwhile, in a medium saucepan over medium heat, whisk non-dairy milk and espresso powder, if using. After incorporating the espresso, add the chocolate chips and whisk over low heat until the chocolate is melted and smooth. Pour the mixture into a large mixing bowl and set aside to cool before chilling in the refrigerator, stirring frequently, for about 15 minutes, or until cool to the touch. Keep an eye on it—if the chocolate chills for too long, it may be difficult to beat.

Transfer the solidified coconut cream from the chilled can of coconut milk to the chilled bowl of the stand mixer. Even if you have to leave a little margin of coconut cream, don't include any of the coconut water (a little bit of coconut water can harm your results).

Add powdered sugar and beat for 1 to 2 minutes on high speed, or until fluffy. Beat in the cooled chocolate mixture until it is completely incorporated. Allow to chill overnight in the refrigerator, covered.

For 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, ground almonds, cocoa, baking soda, and salt in a large mixing bowl. Whisk together the water, oil, vinegar, vanilla, and espresso in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the prepared cake pans with batter in an even layer. Bake for 35 minutes, or until a toothpick inserted into the center comes out dry with a few crumbs clinging to it. Halfway through the baking time, rotate the cake. 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. On top of the cake, spread the mousse filling. Position the second cake on top of the first. Refrigerate until ready to serve. Dust with powdered sugar or drizzle with chocolate ganache before serving.

CHOCOLATE CHERRY COFFEE CAKE

SERVES 6 TO 8 PORTIONS

FOR THE 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

FOR THE CAKE

1 cup all-purpose flour*

1/4 cup sugar

1/4 cup brown sugar

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup soy, almond, or rice milk

1/4 cup canola oil

2 tsp. white or apple cider vinegar

1 tsp. pure almond extract

1 cup cherries, fresh or frozen

1/2 cup semisweet chocolate chips (dairy-free)

chocolate chips (dairy-free)

Powdered sugar for serving
*Gluten-free alternative, substitute gluten-free all- purpose flour plus 1/2 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 365kcal
Fat: 18.5g (5.9g S.Fat)
Carbs: 48.2g
Protein: 2.6g
Sugar: 34.1g
Sodium: 434mg

METHOD

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

For the cake:
Preheat the oven to 180°C/350°F. Lightly grease a 9-inch round or square cake pan.

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

Scatter the topping over the batter in the prepared pan, scrunching some of it together to incorporate some larger lumps. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out dry with a few crumbs attached. Allow to cool before cutting. Before serving, dust with powdered sugar.