MOJITO CHOCOLATE CHIP COOKIES

SERVES 36 2 1/2-INCH COOKIES

2 cups all-purpose flour

1⁄2 tsp baking powder

1⁄4 tsp salt

3⁄4 cup vegan margarine

1 cup powdered sugar

1⁄2 cup brown sugar

4 tbsp dark rum

2 tbsp lime zest (about 2 or 3 limes)

1 tsp pure peppermint extract

3⁄4 cup semisweet chocolate chips (dairy-free)

NUTRITIONAL VALUES

Calories: 334kcal
Fat: 12.3g (2.7g S.Fat)
Carbs: 43.9g
Protein: 13.7g
Sugar: 4.5g
Sodium: 77mg

METHOD

Preheat oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat. In a medium bowl, whisk together flour, baking powder, and salt.

Beat margarine with a stand or hand mixer until light and fluffy. Mix in the powdered sugar, brown sugar, and rum until well combined. 12 cup at a time, mix in the flour mixture, then add the zest, mint extract, and chocolate chips and mix until combined.

Scoop about 2 tablespoons of dough at a time onto the prepared baking sheets, leaving about 2 inches between scoops. Flatten the dough with the palm of your hand to make crispy cookies. Leave the scoop alone for soft cookies. Cook for 12 minutes, or until the edges are lightly browned. Allow to cool on the pan.

RECIPE NOTES

Cookie dough can be made ahead of time and refrigerated for a week or frozen for up to a month.

BLACK-AND-WHITE COOKIES

SERVES 10 4-INCH COOKIES

FOR THE COOKIES

13⁄4 cups all-purpose flour

1 cup sugar

1⁄2 tsp baking powder

1⁄2 tsp baking soda

1⁄8 tsp salt

1⁄2 cup canola oil

1⁄3 cup soy, almond, or rice milk

1 tbsp white or apple-cider vinegar

2 tsp pure vanilla extract

FOR THE ICING

4 cups powdered sugar

8 tbsp soy, almond, or rice milk, divided

1 tsp pure vanilla extract

2 tbsp unsweetened cocoa powder

NUTRITIONAL VALUES

Calories: 515kcal
Fat: 11.6g (1g S.Fat)
Carbs: 100.5g
Protein: 4.4g
Sugar: 67.2g
Sodium: 83mg

METHOD

To make the cookies:
Preheat the oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together the oil, non-dairy milk, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. The batter will be fairly thick.

Scoop 14 cup batter at a time onto prepared baking sheets, leaving about 3 inches between scoops. Bake for 9 to 12 minutes, or until the edges are golden. Allow to cool on the pan.

To make the icing:
In a medium mixing bowl, combine powdered sugar, 7 tbsp non-dairy milk, and vanilla extract until smooth. 1 cup of the icing mixture should be transferred to a separate small bowl and whisked in cocoa and the remaining 1 tbsp non-dairy milk.

To assemble the cookies:
Spread a thin layer of white icing over the entire bottom side of each cookie with a small offset spatula or knife. Refrigerate for 10 to 15 minutes, or until completely set. On top of the white icing, spread a thin layer of chocolate icing over half of each cookie. Allow to cool to room temperature before serving.

ANIMAL COOKIES

SERVES 60 1-INCH COOKIES

FOR THE COOKIES

1 1⁄4 cups all-purpose flour

1⁄2 cup sugar

1⁄4 tsp baking soda

1⁄2 cup vegan margarine

1 to 2 tbsp water

1⁄2 tsp pure vanilla extract

FOR THE DECO

Cookie Icing

Sprinkles

NUTRITIONAL VALUES

Calories: 376kcal
Fat: 9.4g (1.2g S.Fat)
Carbs: 58.7g
Protein: 13.5g
Sugar: 4.5g
Sodium: 66mg

METHOD

To make the cookies:
Preheat oven to 180°C/350°F. Line 2 or 3 large baking sheets with Silpat or parchment paper.

Combine the flour, sugar, and baking soda in a food processor. 1 tbsp margarine, 1 tbsp water, and vanilla extract Pulse until the mixture is soft and doughy. If necessary, add 1 tbsp more water.

Place half of the dough between two large sheets of floured parchment paper, working with half at a time. Roll out the dough until it is 14 inch thick. Peel off the top sheet of parchment paper gently. Cut out as many shapes as you can with a 1-inch cookie cutter. You can use any leftover scraps to roll and cut more cookies.

Place the shapes 12 inch apart on the prepared baking sheets. Bake for 8 to 10 minutes, or until the edges are lightly golden. Allow to cool on the pan.

To decorate the cookies:
Place the cookies on a wire rack and generously ice them, allowing excess icing to drip down the sides. Sprinkle with sprinkles right away. Allow the icing on the cookies to set before serving.

RECIPE NOTES

Cookie dough can be made ahead of time and refrigerated or frozen for up to a week.

VERMONT MAPLE COOKIES

SERVES 16 3-INCH SANDWICHE COOKIES

FOR THE COOKIES

3 to 4 tbsp water

2 tsp pure maple extract

2 1⁄2 cups all-purpose flour

1 cup sugar

1⁄2 tsp baking soda

1 cup vegan margarine

FOR THE FILLING

1⁄2 cup vegan margarine

1 1⁄2 cups powdered sugar

1⁄2 tsp pure maple extract

1 to 2 tbsp pure maple syrup

NUTRITIONAL VALUES

Calories: 89kcal
Fat: 6.8g (2.4g S.Fat)
Carbs: 5g
Protein: 2.5g
Sugar: 2.7g
Sodium: 42m

METHOD

To make the cookies:
Preheat oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat.

Combine 3 tbsp water and maple extract in a small bowl Place aside. Combine the flour, sugar, and baking soda in a food processor. Mix in the margarine and water mixture. Pulse until the mixture is soft and doughy. If necessary, add 1 tbsp more water.

Roll the dough out on a lightly floured surface until it is 14 inch thick, working with half the dough at a time. Cut out as many shapes as you can with a 3-inch cookie cutter. You can use any leftover scraps to roll and cut more cookies. If the dough becomes too soft to work with, place it in the refrigerator for 10 to 15 minutes. Place the shapes 12 inch apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are lightly golden. Allow to cool on the pan.

To make the filling:
Beat the margarine with a handheld or stand mixer until smooth. As needed, add powdered sugar, maple extract, and maple syrup to the mixer on low speed. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.

To assemble the cookies:
Spread a layer of filling on the bottom side of each cookie. Place another cookie on top of the filling, bottom side down. Press the two cookies together lightly. Rep with the remaining cookies.

RECIPE NOTES

Cookie dough can be made ahead of time and refrigerated or frozen for up to a week.

OH REE O’S

SERVES 18 COOKIES

FOR THE COOKIES

1 1⁄4 cups all-purpose flour

1 cup sugar

1⁄2 cup unsweetened cocoa powder

1⁄4 tsp salt

1⁄4 tsp baking soda

1⁄2 cup vegan margarine

3 tbsp soy, almond, or rice milk

1 tsp pure vanilla extract

FOR THE FILLING

1⁄4 cup non-hydrogenated vegetable shortening

1⁄4 cup vegan margarine

2 cups powdered sugar

1 tsp pure vanilla extract

NUTRITIONAL VALUES

Calories: 242kcal
Fat: 8.5g (1.7g S.Fat)
Carbs: 40.6g
Protein: 2.5g
Sugar: 24.3g
Sodium: 108mg

METHOD

To make the cookies:
In a food processor, combine flour, sugar, cocoa, salt, and baking soda. Mix in the margarine, milk, and vanilla extract. Continue to pulse until the mixture comes together. Transfer the mixture to a large mixing bowl and knead with your hands until it comes together, and all of the flour has been incorporated. Place the dough in the refrigerator for 1 hour to chill.

Preheat the oven to 180°C/350°F. 2 large baking sheets should be lined with parchment paper or a Silpat. Roll a heaping tablespoon of dough into a ball and place it on prepared baking sheets, leaving about 3 inches between each ball. Bake for 12 to 14 minutes, or until the dough is evenly flattened with the palm of your hand. Allow to cool on the pan.

To make the filling:
Beat the shortening and margarine together with a handheld or stand mixer until smooth and fluffy. With the mixer on low, add the powdered sugar and vanilla extract and mix until combined. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.

To assemble the cookies:
Spread a layer of filling on the bottom side of each cookie. Place another cookie on top of the filling, bottom side down. Press the cookies together lightly. Rep with the remaining cookies.

RECIPE NOTES

Cookie dough can be made ahead of time and refrigerated or frozen for up to 1 week.

PEANUT BUTTER COOKIES

SERVES 22 3-INCH COOKIES

1 1⁄4 cups all-purpose flour

3⁄4 tsp baking soda

1⁄2 tsp salt

1⁄2 cup peanut butter, creamy or crunchy

1⁄2 cup vegan margarine

1 cup brown sugar

2 tsp pure vanilla extract

1 tbsp water

NUTRITIONAL VALUES

Calories: 154kcal
Fat: 7.2g (1.3g S.Fat)
Carbs: 19.6g
Protein: 3.1g
Sugar: 7g
Sodium: 176mg

METHOD

Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square pan.

For the filling:
Combine all ingredients in a large mixing bowl and place in a prepared pan.

For the polenta topping:
In a large mixing bowl, combine the polenta, baking powder, salt, flour, and sugar. Whisk in the melted margarine and soy milk until well combined. Avoid overmixing. Spread the batter over the berries; don't worry if it doesn't completely cover them.

Sprinkle sugar over the top of the pan in an even layer. Bake for 40 to 45 minutes, or until the polenta is golden and the mixture bubbles around the edges. Allow to cool for about 15 minutes after removing from the oven. Serve with vanilla gelato or whipped coconut cream.

RECIPE NOTES

Peanut butter cookies are easily identified by their bakery-style grid design, which adds crunch. To achieve this look, gently roll the prongs of a fork across the top of each scoop of cookie dough. Repeat the motion perpendicular to your first mark.

Cookie dough can be made ahead of time and refrigerated or frozen for up to a week.

ESPRESSO CHIP SUNDAES

SERVES 4 TO 6 PORTIONS

FOR THE GELATO

1 (15oz) can coconut milk

2 tbsp. instant espresso powder

1/2 cup agave or maple syrup

1 tbsp. canola oil

2 tsp. hazelnut or coffee liquor

1/4 tsp. guar gum

Pinch of salt

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

Hot Fudge (recipe below)

Coconut Whipped Cream, optional

Toasted chopped or sliced almonds for serving

FOR THE HOT FUDGE

1/2 cup canned coconut milk, mixed well before measuring

1 cup semisweet chocolate chips (dairy-free)

1 tbsp. agave or maple syrup

1/2 tsp. pure vanilla extract

NUTRITIONAL VALUES

Calories: 689kcal
Fat: 44.2g (31.9g S.Fat)
Carbs: 71.4g
Protein: 6.3g
Sugar: 57g
Sodium: 96mg

METHOD

For the espresso gelato:
In a blender, combine coconut milk, espresso powder, agave, oil, hazelnut liquor, guar gum, and salt. Place in the refrigerator for 2 to 3 hours to chill.

Once the ice cream base has chilled, place it in an ice cream maker and process according to the manufacturer's instructions. Incorporate the desired number of mini chocolate chips into the ice cream. Cover the bowl with plastic wrap, pressing it against the top of the ice cream. Place in the freezer.

To assemble the sundaes:
Scoop the espresso gelato into individual bowls and assemble each sundae. Top with hot fudge, coconut whipped cream, and toasted almonds, if using.

Heat the coconut milk in a small saucepan over medium-high heat until it just begins to boil. Reduce the heat to low and whisk in the chocolate chips. Cook, whisking constantly, until smooth. Remove from the heat and whisk in the agave and vanilla extract.

MINT CHIP GELATO SANDWICHES

SERVES 10 TO 12 SANDWICHES

FOR THE MINT CHIP GELATO

1 (13.5oz) can coconut milk

1/2 cup agave

1 tbsp. canola oil

1/4 tsp. guar gum

1 tsp. pure peppermint extract Pinch of salt

2 drops green food colouring

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

FOR THE CHOCOLATE CHIP COOKIES

2 1/4 cups all-purpose flour*

1 tsp. baking soda

1 tbsp. cornstarch

1 tsp. salt

1 cup chilled vegan margarine

3/4 cup sugar

3/4 cup brown sugar

4 tbsp. water

1 tbsp. pure vanilla extract

1 cup semisweet chocolate chips (dairy-free)
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 614kcal
Fat: 34.6g (14.8g S.Fat)
Carbs: 74.7g
Protein: 4.1g
Sugar: 49.2g
Sodium: 755mg

METHOD

For the mint chip gelato:
In a blender, combine coconut milk, agave, oil, guar gum, peppermint, salt, and food colouring. Place in the refrigerator for 2 to 3 hours to chill.

Once the ice cream base has chilled, place it in an ice cream maker and process according to the manufacturer's instructions. Combine the ice cream and chocolate chips in a mixing bowl. Cover the bowl with plastic wrap, pressing it against the top of the ice cream. Chill in the freezer until the mixture is firm enough to scoop.

For the chocolate chip cookies:
Preheat the oven to 165°C/325°F and line a large baking sheet with parchment paper.

In a medium mixing bowl, combine the flour, baking soda, cornstarch, and salt. Beat the margarine, sugar, brown sugar, water, and vanilla extract with an electric mixer until fluffy. Stir in 1/2 cup of the flour mixture at a time, followed by the chocolate chips.

Scoop 2 tablespoons of dough at a time onto the prepared baking sheet and flatten with your palm. If the dough is too soft to scoop, chill it in the refrigerator until it is. Repeat with the rest of the dough, leaving about 2 inches between cookies. Bake for 15 to 20 minutes, or until the edges start to brown and the center is a nice golden color. Halfway through the baking time, rotate the baking sheet. Remove from the oven and set aside to cool completely.

To assemble the ice cream sandwiches:
Refrigerate the ice cream for 12 to 15 minutes to soften. Place one scoop of ice cream between two cookies, gently squeeze together, and place in the freezer. Repeat with the rest of the cookies. Freeze in a single layer (not stacked) in the freezer for a few hours or overnight until firm.

LEFTOVER RED WINE CHOCOLATE CAKE WITH DRUNKEN RASPBERRIES

SERVES ONE 9-INCH ROUND LAYER

FOR THE CAKE

1 1/2 cups all-purpose flour*

1 cup sugar

1/3 cup unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

3/4 cup dry red wine

1/2 cup water

1/2 cup canola oil

2 tbsp. white or apple cider vinegar

1 tsp. pure vanilla extract

FOR THE TOPPING

1/2 cup dry red wine

1/2 cup sugar

1 small container raspberries (6 oz.)

Powdered sugar for serving

Coconut Whipped Cream
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 358kcal
Fat: 15.1g (1.2g S.Fat)
Carbs: 58.4g
Protein: 3g
Sugar: 37.7g
Sodium: 277mg

METHOD

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

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Whisk together the wine, water, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the cake pan halfway with batter. Bake for 28 to 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 cake halfway through the baking time. Allow the cake to cool completely.

For the topping:
Combine the wine and sugar in a small saucepan and heat over medium heat until the sugar dissolves and the mixture begin to boil. Allow to boil for 1 to 2 minutes before removing from heat. Place the raspberries in a bowl and pour the wine mixture over them. Allow to soak for at least 30 minutes and up to 2 days in the refrigerator.

Dust each serving with powdered sugar after slicing the cake. Then, add a dollop of whipped cream and a spoonful of wine-soaked raspberries to each slice.

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.

TIRAMISU

SERVES 8 PORTIONS

FOR THE VANILLA CAKE

1 1/2 cups all-purpose flour*

1 cup sugar

1 tsp. baking soda

1/2 tsp. salt

3/4 cup water

1/2 cup canola oil

2 tbsp. white or apple cider vinegar

1 tbsp. pure almond extract

FOR THE ESPRESSO SOAK

3/4 cup water

2 tbsp. dark rum

3 tbsp. instant espresso powder

3 cups Coconut Whipped Cream

1 heaping cup semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 383kcal
Fat: 18.4g (1.7g S.Fat)
Carbs: 52g
Protein: 2.8g
Sugar: 28.1g
Sodium: 340mg

METHOD

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

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the water, oil, vinegar, and almond extract in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the cake pan halfway with batter. Bake for 28 to 30 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 assembling it.

For the espresso soak:
Whisk together the water, rum, and espresso powder in a small bowl until the espresso dissolves.

To assemble:
By scoring the cake with a knife while it is still in the pan, you can cut it into 1-inch cubes. Add half of the cake cubes to a large mixing bowl or trifle bowl. Drizzle half of the soaking liquid evenly over the cake cubes. Dollop half of the whipped cream on top and sprinkle with ground chocolate. Layers should be repeated and chilled overnight before serving.

ROASTED BANANA BOURBON ICE CREAM

SERVES 1 PINT

3 medium bananas, peeled and cut into

1/2-inch slices

1 tbsp. canola oil, plus extra for brushing

1 (13.5oz) can coconut milk

1/3 cup agave or maple syrup

1 tsp. pure vanilla extract

2 tbsp. bourbon

1/4 tsp. salt

NUTRITIONAL VALUES

Calories: 1793kcal
Fat: 120.6g (83.4g S.Fat)
Carbs: 173g
Protein: 12.6g
Sugar: 119.1g
Sodium: 652mg

METHOD

Preheat the oven to 200°C/400°F.

Brush banana slices lightly with oil on all sides and place on a large baking sheet. 30 minutes in the oven Remove from the oven and set aside to cool.

Blend together the roasted bananas, oil, coconut milk, agave, vanilla, bourbon, and salt in a blender. Blend until completely smooth, with no banana chunks remaining. Place in the refrigerator for 3 hours to chill. After chilling the ice cream base, prepare it in an ice cream maker according to the manufacturer's instructions. Place in the freezer with plastic wrap tightly pressed against the surface.

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.

RASPBERRY TIRAMISU CUPCAKES

SERVES 14 CUPCAKES

FOR THE VANILLA CUPCAKES

1 1/2 cups all-purpose flour

3/4 cup sugar

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

3/4 cup soy, almond, or rice milk

1/2 cup canola oil

2 tbsp. white or apple cider vinegar

2 tsp. pure vanilla extract

FOR THE ESPRESSO SOAK

1/3 cup amaretto

1 tbsp. instant espresso powder

FOR THE RASPBERRY SAUCE

1 (12 oz.) bag frozen raspberries or 2 cups fresh

2 tbsp. water

1/4 cup sugar

1/8 tsp. salt

1 tsp. lemon juice

FOR THE FROSTING

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tsp. pure vanilla extract

2 tbsp. instant espresso powder dissolved in 2 tbsp. amaretto

FOR THE GARNISH (OPTIONAL)

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

Fresh raspberries

Small mint leaves

NUTRITIONAL VALUES

Calories: 485kcal
Fat: 24.5g (6.3g S.Fat)
Carbs: 61.8g
Protein: 2.1g
Sugar: 52.6g
Sodium: 605mg

METHOD

For the cupcakes:
Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 14 cupcake liners.

Whisk together the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl. 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 cupcake liners about two-thirds of the way up. Bake for 16– 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before serving.

For the espresso soak:
Whisk together the amaretto and espresso powder in a small mixing bowl until the espresso dissolves. Place aside.

For the raspberry sauce:
Cook for about 15 minutes, or until thick and saucy, in a medium saucepan with raspberries, water, sugar, and salt over medium heat. Take the pan off the heat and stir in the lemon juice. Allow to cool before storing in the refrigerator.

For the frosting:
Using a mixer, gradually combine the shortening, powdered sugar, vanilla, and 1 tablespoon espresso-amaretto liquid at a time, as needed, until the desired consistency is reached. 2 minutes on high, or until light and fluffy.

To assemble the cupcakes:
Cut a small hole in the top of each cupcake with a spoon. Drizzle the espresso soak, raspberry sauce, and 2 teaspoons of ground chocolate, if using, into the cupcake hole, and pipe the frosting on top. If using, garnish with a raspberry and a mint leaf.

LEMON THYME CUPCAKES

SERVES 15 CUPCAKES

2 cups all-purpose flour*

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/2 cup canola oil

3/4 cup maple syrup

3/4 cup water

1/4 cup lemon juice

2 tbsp. lemon zest, plus extra for garnish (about 3 lemons)

1 tbsp. pure lemon extract

2 tbsp. fresh thyme leaves, plus extra for garnish

Powdered sugar for serving

Coconut Whipped Cream
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/2 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 180kcal
Fat: 8.2g (1g S.Fat)
Carbs: 25.6g
Protein: 2g
Sugar: 10.4g
Sodium: 167mg

METHOD

For the cupcakes:
Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 15 cupcake liners. Lightly grease the liners with baking spray.

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, lemon extract, and thyme in a separate bowl.

Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the cupcake liners about two-thirds of the way with batter. Bake for 16 to 17 minutes, or until a toothpick inserted into the center of the cupcake comes out dry with a few crumbs attached. Allow the cupcakes to cool completely before frosting them.

To assemble the cupcakes:
Dust the cooled cupcakes with powdered sugar and top with a dollop of coconut whipped cream. Garnish with thyme and lemon zest if desired. Refrigerate until ready to serve.

BANANA COFFEE CUPCAKES

SERVES 18 CUPCAKES

FOR THE CUPCAKES

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 very ripe bananas)

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 semisweet chocolate chips (dairy-free)

FOR THE FROSTING

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tsp. pure vanilla extract

2 tbsp. instant espresso powder dissolved in 2 tbsp. water
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/2 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 455 kcal
Fat: 25.5g (9.3g S.Fat)
Carbs: 56.6g
Protein: 1.8g
Sugar: 41.6g
Sodium: 167mg

METHOD

For the cupcakes:
Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 18 cupcake liners.

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 chocolate chips gently.

Fill the cupcake liners about two-thirds of the way with batter. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting.

For the frosting:
Beat the shortening with a handheld or stand mixer until smooth. Mix in the powdered sugar and vanilla extract with the mixer on low speed. As needed, add 1 tablespoon of espresso liquid at a time until the frosting reaches the desired consistency and espresso flavour. You may not need to use the entire amount of espresso liquid. 2 minutes on high, or until light and fluffy.

To assemble the cupcakes:
Cover each cupcake with a layer of frosting.

CHOCOLATE CHIP ZUCCHINI MUFFINS

SERVES 16 PORTIONS

1 1/2 cups all-purpose flour*

1 cup sugar

1/3 cup unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

3/4 cup water

1/2 cup canola oil

2 tbsp. white or apple-cider vinegar

1 tbsp. pure vanilla extract

1 1/2 cups shredded zucchini, about 2, squeezed dry with a paper towel (see Tip below)

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

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

NUTRITIONAL VALUES

Calories: 195kcal
Fat: 9.2g (1.9g S.Fat)
Carbs: 27.9g
Protein: 1.7g
Sugar: 16.8g
Sodium: 155mg

METHOD

Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 16 cupcake liners.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. In a separate bowl, combine the water, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Combine zucchini and chocolate chips in a mixing bowl.

Fill the cupcake liners about two-thirds of the way with batter. Bake for approximately 20 minutes, or until a toothpick inserted into the center of the muffin comes out dry with a few crumbs clinging to it. Allow the muffins to cool completely before serving.

Serve the muffins dusted with powdered sugar.

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.

“NUTELLA” CINNAMON ROLLS

SERVES 12 PORTIONS

FOR THE DOUGH

1 cup soy, almond, or rice milk

1/2 cup plus 1 tbsp. sugar

1/2 cup vegan margarine

1/2 tsp. salt

1 tsp. pure vanilla extract

1/2 cup warm water, about 38°C/110°F

1 packet active dry yeast (2 1/4 tsp.)

5 cups all-purpose flour, * plus extra for rolling

Canola oil for greasing

FOR THE FILLING

1/2 cup brown sugar

2 tsp. ground cinnamon

4 tbsp. vegan margarine, melted Vegan “Nutella”

FOR THE GLAZE

2 cups powdered sugar

4 tbsp. water
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 2 tbsp. xanthan gum. If dough seems too dry, add water, 1 tbsp. at a time, until dough is more pliable.

NUTRITIONAL VALUES

Calories: 491kcal
Fat: 16.8g (3.4g S.Fat)
Carbs: 79.4g
Protein: 6.2g
Sugar: 36.2g
Sodium: 242mg

METHOD

For the dough:
In a pot, combine nondairy milk, 1/2 cup sugar, margarine, and salt over low heat. Remove from the heat and stir in the vanilla extract. Allow it to cool until it reaches 38°C/110°F. While the mixture is cooling, in a 1-cup glass measuring cup, combine the warm water, remaining 1 tablespoon sugar, and yeast. Set aside for about 10 minutes after a quick stir. The yeast will foam up, double in size, and reach 3/4 cup. If it does not, the yeast is dead or the water was not at the correct temperature, so make another yeast mixture before moving on to the next step.

Combine the non-dairy milk mixture and the yeast mixture in a stand mixer fitted with a whisk or paddle attachment and beat on medium speed for about 1 minute. Reduce the speed to low and add the remaining 2 1/2 cups flour. Add the remaining 2 1/2 cups flour and beat until combined. Beat for another 2 minutes. Take the dough out of the mixing bowl; it will be slightly wet and sticky. Place it on a floured surface and knead it with your hands for about 2 minutes, or until the dough is soft and pliable. To keep the dough from sticking to your hands, add more flour.

Place the dough in a large, well-oiled mixing bowl. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to sit for 1 1/2 hours or until it has doubled in volume (see Tip, below).

Remove the kitchen towel and punch your fist into the center of the dough to deflate it. Remove the dough and place it on a floured surface, cover with a kitchen towel, and set aside for 10 minutes.

For the filling and to assemble the rolls:
Grease a 9 x 13-inch baking pan lightly. Roll the dough into a 20 x 12-inch rectangle on a lightly floured surface. In a small bowl, combine brown sugar and cinnamon. Brush the entire surface of the dough with melted margarine, then evenly sprinkle with the brown sugar mixture. Spread a spoonful of vegan Nutella on top of the dough.

Roll the dough up evenly with the long end facing you. Cut the log in half, seam side down, with a sharp knife. Then, divide each half into six equal pieces. You'll get 12 cinnamon rolls. Place the rolls, cut side up, in four rows in the prepared pan, three rolls in each row, with some space between them. Cover with a dry kitchen towel and set aside in a warm area of the kitchen for the second rise, about 1 hour, until the rolls have risen and expanded.

Preheat the oven to 190°C/375°F once the rolls have risen. Cook, uncovered, for 20 to 25 minutes, or until the top is lightly browned. Allow the rolls to cool for 10 minutes before glazing.

For the glaze:
Whisk together the powdered sugar and water until smooth. Drizzle the glaze on top of the rolls. Warm or at room temperature, serve.