CHOCOLATE BABKA

RECIPE NOTES

After the assembled unbaked babka has risen, cover it in plastic wrap in the pan and place it in the refrigerator overnight. Remove the plastic wrap and bake the following day according to the recipe directions.

SERVES 6 TO 8 PORTIONS

FOR THE FILLING:

2⁄3 cup brown sugar

1⁄4 cup all-purpose flour

2 tbsp unsweetened cocoa powder

2 tsp ground cinnamon

4 tbsp vegan margarine, room temperature

1⁄8 tsp salt

FOR THE STREUSEL TOPPING:

1⁄4 cup sugar

3 tbsp all-purpose flour

1⁄2 tsp ground cinnamon

1⁄4 tsp salt

2 tbsp vegan margarine, room temperature

Soy, almond, or rice milk for brushing

FOR THE DOUGH:

2 cups all-purpose flour, plus extra for rolling

1⁄4 cup sugar

1 (11⁄2 tsp) packet active dry yeast

1⁄2 tsp salt

3⁄4 cup soy, almond, or rice milk,heated to 43°C/110°F

8 tbsp vegan margarine

2 tsp pure vanilla extract

Canola oil, for greasing

NUTRITIONAL VALUES

Calories: 180kcal
Fat: 8g (1.2 S.Fat)
Carbs: 26.6g
Protein: 1.9g
Sugar: 18.1g
Sodium: 175mg

METHOD

To make the filling: In a medium bowl, mix all ingredients and set aside.

To make the streusel topping: To make the streusel topping, combine sugar, flour, 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 dough: Combine flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook or whisk attachment. Heat non-dairy milk and margarine in a medium saucepan to 43°C/110°F. Remove from the heat and stir in the vanilla extract. While mixing on low speed, gradually add the milk mixture to the flour mixture. When everything is combined, increase the speed to medium and beat for 10 to 12 minutes. The dough will be sticky and wet. Place the dough on a lightly poured surface and knead it with your hands for a minute or two. If necessary, add a pinch of flour to prevent the dough from sticking to your hands.

Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil. This will keep the dough from sticking to the sides of the bowl as it rises. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to stand until it has doubled in volume (about 1 1/2 hours) (see tip).

To assemble and bake the babka: Lightly grease an 81⁄2- x 4-inch loaf pan and line with parchment paper long enough to overhang the 2 long edges.

Roll out the dough into a 20-by-12-inch rectangle on a lightly poured surface. Crumble the filling over the dough, leaving a 12-inch border on all sides. Roll the dough up evenly as if it were a sleeping bag or yoga mat, with the short end facing you. Brush the top of the dough roll with non-dairy milk, then sprinkle with half of the streusel. Use your fingertips to press the streusel into the dough.

Fold the roll in half, then lift and twist it once or twice (as if wringing a towel) before placing it in the prepared pan. Twisting the dough creates layers and distributes the chocolate filling throughout the babka. Brush the top with the remaining non-dairy milk and sprinkle with the streusel. Cover with a dry kitchen towel and place in a warm part of the kitchen (see tip) for the second rise, about 1 1/2 hours, or until the babka has doubled in size.

Preheat the oven to 165°C/325°F once the babka has risen. Bake for 50 minutes, uncovered, until the top is golden. Allow the babka to cool completely before removing it from the mold. Cut into slices and serve. The next day, slice and toast the leftover babka.

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.

MAPLE-PEANUT BUTTER PANCAKES

SERVES 8 PANCAKES

3/4 cup oat flour (certified gluten-free)

3/4 cup gluten-free flour blend (soy-free if necessary)

1 tbsp. cornstarch

1 tbsp. baking powder

1/2 tsp. salt

1 1/4 cups non-dairy milk (nut-free and/or soy-free if necessary)

1 1/3 cup maple syrup, plus more for serving

1/4 cup unsalted, unsweetened peanut butter (or nut or seed butter of your choice)

1 tbsp. apple cider vinegar

1 tsp. vanilla extract

Vegan cooking spray (soy-free if necessary)

Vegan butter (soy-free if necessary), optiona

NUTRITIONAL VALUES

Calories: 178kcal
Fat: 0.7g (0.2 S.Fat)
Carbs: 43g
Protein:1.1g
Sugar: 31.3g
Sodium: 154mg

METHOD

Whisk together the oat flour, gluten-free flour, cornstarch, baking powder, and salt in a large mixing bowl. In a medium mixing bowl, combine the milk, maple syrup, peanut butter, vinegar, and vanilla extract. Stir the wet ingredients into the dry ingredients until well combined. For a few minutes, heat a large frying pan or griddle over medium heat. Cooking spray should be used sparingly. Scoop the batter onto the pan with a 1/3-cup measuring cup and cook until the top begins to bubble, and the edges begin to lift. Flip the pancake with a spatula. Cook for an additional minute or two. Lift the edge of the pancake gently to ensure it is golden brown, then transfer it to a plate (or the oven, as in Tip below). Rep with the remaining batter, making sure to re-grease the pan in between pancakes. Serve the pancakes with a drizzle of maple syrup and a pat of butter, if desired. Refrigerate leftovers in an airtight container for 1 to 2 days.

VARIATIONS

These can also be made with 1 1/2 cups unbleached all-purpose flour instead of the oat flour, gluten-free flour, and cornstarch. If the batter is too thick, thin it out with a few tablespoons of nondairy milk. This batter can also be used to make waffles by cooking it in a waffle maker according to the manufacturer's instructions.

RECIPE NOTES

If you aren't going to serve the pancakes right away, preheat the oven to the lowest setting before you begin making the batter. On a baking sheet, place a cooling rack. When a pancake is done, place it on a cooling rack and place the baking sheet in the oven. Continue to transfer all of the pancakes to the rack (avoiding overlapping if possible) and leave them there for up to 20 minutes.