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.

CHOCOLATE BEET CUPCAKES WITH IRISH WHISKEY BUTTERCREAM

SERVES 14 CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup brown sugar

1⁄3 cup unsweetened cocoa powder

1 tsp baking soda

1⁄2 tsp salt

1 cup stout beer

1⁄2 cup canola oil

2 tbsp white or apple cider vinegar

1 tbsp pure vanilla extract

FOR THE BUTTERCREAM

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tsp pure vanilla extract

2 to 5 tbsp soy, almond, or rice milk

3 to 4 tsp Irish whiskey

FOR THE FIG CARAMEL

8 dried figs

1⁄2 cup maple syrup

2 tbsp water

1⁄4 tsp ground cinnamon

NUTRITIONAL VALUES

Calories: 599kcal
Fat: 23.6g (4.3g S.Fat)
Carbs: 89.8g
Protein: 5.9g
Sugar: 47.4g
Sodium: 180mg

METHOD

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

In a large mixing bowl, combine the flour, brown sugar, cocoa, baking soda, and salt. Whisk together the beer, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Fill about two-thirds of the cupcake liners with batter. Bake for 18 to 22 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 serving.

To make the buttercream:
Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, add powdered sugar, vanilla, and 1 tbsp nondairy milk at a time, as needed, until the frosting is spreadable. 1 tsp at a time, add whiskey until desired whiskey flavor is achieved. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.

To make the fig caramel:
Bring the figs in a small saucepan with enough water to cover to a gentle boil. Allow the dates to gently boil for 10 minutes. Drain and rinse with cold water until the surface is cool to the touch. Chop the figs coarsely. In a blender, combine the maple syrup, water, and cinnamon. Blend until completely smooth. Refrigerate until completely chilled.

To assemble the cupcakes:
On the cupcakes, pipe or spread a layer of buttercream. Sprinkle with cocoa powder. Using a fork or a squeeze tube, drizzle the caramel over the cupcakes.

CINNAMON MOCHA CUPCAKES

SERVES 14 CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1⁄3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp ground cinnamon

1⁄2 tsp salt

1 cup canned coconut milk, mixed well before measuring

1⁄2 cup canola oil

2 tbsp white or apple cider vinegar

1 tbsp pure vanilla extract

2 tsp instant espresso powder

FOR THE FROSTING

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tsp pure vanilla extract

1 tsp ground cinnamon, plus extra for dusting

2 tbsp instant espresso powder dissolved in 1⁄4 cup water

Chocolate curls, for garnish

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 10.4g (1.4g S.Fat)
Carbs: 13.4g
Protein: 5.2g
Sugar: 8.9g
Sodium: 178mg

METHOD

To make the cupcakes:
Preheat the oven to 170°C/350°F. Line two 12-cup cupcake pans with 14 cupcake liners.

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

Fill about two-thirds of the cupcake liners with batter. Bake for 16–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting them.

To make the frosting:
Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, combine the powdered sugar, vanilla, and 1 teaspoon cinnamon. As needed, add 1 tbsp of espresso liquid at a time until the frosting reaches the desired consistency and espresso flavour. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.

To assemble the cupcakes:
On the cupcakes, pipe or spread a layer of frosting. Garnish with cinnamon and shaved chocolate.

RECIPE NOTES

Run a vegetable peeler along one edge of a chocolate bar to make chocolate curls. The chocolate is too hard if it breaks into small pieces. To soften the chocolate enough to form curls, microwave it for about 10 seconds. Place the curls on a plate and refrigerate immediately to prevent them from becoming crushed. Hook and pick up the curls with a toothpick and place them on your dessert.

BOLLYWOOD CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

3⁄4 cups soy, almond, or rice milk

1⁄2 tsp saffron threads

1 1⁄2 cups all-purpose flour

1 cup sugar

1 tsp baking soda

1⁄2 tsp salt

1⁄2 cup canola oil

2 tbsp white or apple cider vinegar

1 tbsp pure vanilla extract

FOR THE BUTTERCREAM

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 tbsp ground cardamom

Gold pearls or dust for garnish, optional

NUTRITIONAL VALUES

Calories: 645kcal
Fat: 27.2g (4.8g S.Fat)
Carbs: 93.3g
Protein: 6.1g
Sugar: 46.6g
Sodium: 209mg

METHOD

To make the cupcakes:
Preheat the oven to 180°C/350°F. Line a 12-cup cupcake pan with cup- cake liners and spray with non-stick cooking oil.

Combine non-dairy milk and saffron in a small saucepan. Bring to a boil, then remove from the heat and set aside to cool.

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

Fill about two-thirds of the cupcake liners with batter. Bake for 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean, with only a few crumbs clinging to it.

To make the buttercream:
Beat the shortening with a stand or hand mixer until smooth. With the mixer on low, gradually add powdered sugar, vanilla, cardamom, and 1 tbsp non-dairy milk at a time, 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.

To assemble the cupcakes:
On the cupcakes, pipe or spread a thin layer of buttercream. Garnish with gold pearls or dust if desired.

PUMPKIN WHOOPIE PIES

SERVES 16 WHOOPIE PIES

FOR THE PIES

2 cups all-purpose flour 1 cup sugar

1 tsp baking powder

1⁄2 tsp baking soda

1 tsp salt

1 tsp ground ginger

1 tsp ground nutmeg

1⁄2 tsp ground cloves

1⁄2 tsp ground cinnamon

1 cup pumpkin puree, canned or cooked fresh

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

FOR THE BUTTERCREAM

1 cup non-hydrogenated vegetable shortening

2 cups powdered sugar

1 tbsp pure maple syrup

1 tsp pure maple extract

3 to 5 tbsp soy, almond, or rice milk

Powdered sugar, for serving

NUTRITIONAL VALUES

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

METHOD

To make the pies:
Preheat the oven to 180°C/350°F. Lightly grease a whoopie pie pan or line a large baking sheet with parchment paper.

Whisk together the flour, sugar, baking powder, baking soda, salt, ginger, nutmeg, cloves, and cinnamon in a large mixing bowl. In a separate bowl, combine pumpkin puree, coconut milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Scoop about 2 to 3 tbsp batter into each whoopie pie cup or onto the prepared baking sheet, leaving about 4 inches between each whoopie. Bake for 10–12 minutes, or until a toothpick inserted into the whoopie comes out clean. Allow the whoopies to cool completely in the pan before removing from the pan.

To make the buttercream:
Beat the shortening with a stand or hand mixer until smooth. With the mixer on low, gradually add powdered sugar, maple syrup, maple extract, and 1 tbsp non-dairy at a time, 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.

To assemble the pies:
Spread a layer of buttercream on the bottom side of 16 pies and sandwich together with the remaining pies. Before serving, dust with powdered sugar.

COFFEE ALMOND CRUNCH CUPCAKES

SERVES 14 CUPCAKES

FOR THE CUPCAKES

11⁄2 cups all-purpose flour

1 cup sugar

1⁄3 cup unsweetened cocoa powder

1 tsp baking soda

1⁄2 tsp salt

1 cup canned coconut milk, mixed well before measuring

1⁄2 cup canola oil

2 tbsp white or apple-cider vinegar

1 tbsp pure vanilla extract

2 tsp instant espresso powder

FOR THE FROSTING

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tsp pure vanilla extract

3 tbsp instant espresso powder dissolved in 1⁄4 cup water

FOR THE GANACHE

1 cup semisweet chocolate chips (dairy-free)

1⁄4 cup canned coconut milk, mixed well before measuring

2 tbsp canola oil

1 cup chopped toasted almonds

Chocolate-covered espresso beans for garnish

NUTRITIONAL VALUES

Calories: 718kcal
Fat: 36.4g (11.6g S.Fat)
Carbs: 92.9g
Protein: 7.4g
Sugar: 49.9g
Sodium: 177mg

METHOD

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

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

Fill about two-thirds of the cupcake liners with batter. Bake for 16 to 20 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.

To make the frosting, cream shortening with a stand or hand mixer until smooth. Mix in the powdered sugar and vanilla extract with the mixer on low speed. As needed, add 1 tbsp of espresso liquid at a time until the frosting reaches the desired consistency and espresso flavour. Increase the speed to high and continue to beat for 2 minutes, or until light and u y appear.

Melt the chocolate chips and coconut milk in a double boiler or in the microwave to make the ganache. Whisk in the oil until it is completely smooth.

Once the cupcakes have completely cooled, slice the dome off the top of each one and pipe with a layer of frosting. Replace the cupcake top on top of the frosting. Cover the dome of the cupcake with a thin layer of ganache and sprinkle with almonds. Garnish with a bit more frosting and an espresso bean.

MAPLE-GLAZED CARROT 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 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1 cup carrot or orange juice

1⁄2 cup canola oil

1 tbsp white or apple-cider vinegar

1 tbsp pure vanilla extract

2 cups peeled, grated carrots (about 3 large carrots)

1 cup raisins

FOR THE GLAZE

1 1⁄2 cups powdered sugar

3 tbsp maple syrup

2 to 3 tbsp water

NUTRITIONAL VALUES

Calories: 460kcal
Fat: 20.9g (3.8g S.Fat)
Carbs: 63.2g
Protein: 4.9g
Sugar: 28.3g
Sodium: 165mg

METHOD

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

Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. In a separate bowl, combine the carrot or orange juice, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the carrots and raisins gently.

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

To make the glaze:

In a medium mixing bowl, combine powdered sugar, maple syrup, and 1 tbsp water at a time, whisking until smooth.

To assemble the cupcakes: Drizzle the glaze over the tops of the cupcakes. Allow to cool before serving.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Before serving, thaw the cup cakes and glaze them.

MINT COOKIES ‘N’ CREAM CUPCAKES

SERVES 16 CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1⁄3 cup unsweetened cocoa powder

1 tsp baking soda

1⁄2 tsp salt

1 cup cold coffee or water

1⁄2 cup canola oil

2 tbsp white or apple-cider vinegar

1 tbsp pure vanilla extract

1 cup crushed store-bought chocolate sandwich cookies (dairy-free) or Oh Ree O’s

FOR THE FROSTING

1 cup non-hydrogenated vegetable shortening

2 cups powdered sugar

1 tsp pure peppermint extract

3 to 5 tbsp soy, almond, or rice milk

2 cups crushed store-bought chocolate sandwich cookies (dairy-free) or Oh Ree O’s

NUTRITIONAL VALUES

Calories: 460kcal
Fat: 20.9g (3.8g S.Fat)
Carbs: 63.2g
Protein: 4.9g
Sugar: 28.3g
Sodium: 165mg

METHOD

To make the cupcakes:
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. 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. Crumbled cookie pieces should be folded in.

Fill about two-thirds of the cupcake liners with batter. Bake for 16–20 minutes, or until a toothpick inserted into the center of a cupcake comes out dry with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting them.

To make the frosting:
Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, gradually add powdered sugar, peppermint extract, and 1 tbsp non- dairy milk at a time, until the frosting is spreadable. Increase the speed to high and continue to beat for 2 minutes, or until light and u y appear. Mix in the crushed cookie pieces until well combined. If necessary, add more non-dairy milk.

To assemble the cupcakes:
On the cupcakes, spread a layer of mint cookie frosting.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Frosting can be kept in the fridge for up to two weeks. Before serving, thaw the cupcakes and frost them.

CHOCOLATE ORANGE CUPCAKES WITH CANDIED ORANGE PEEL

SERVES 12 CUPCAKES

FOR THE CANDIED ORANGE PEELS

1 orange

1 3⁄4 cups water, divided

3⁄4 cup sugar, divided

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1⁄2 cup unsweetened cocoa powder

1 tsp baking powder

1⁄2 tsp baking soda

1⁄4 tsp salt

3⁄4 cup orange juice

1⁄2 cup canola oil

1 tsp pure vanilla extract

1 tbsp orange zest

FOR THE BUTTERCREAM

1 cup non-hydrogenated vegetable shortening

2 cups powdered sugar

1 tbsp orange zest

1⁄4 cup orange juice

FOR THE GANACHE

1 cup semisweet chocolate chips (dairy-free)

1⁄4 cup canned coconut milk, mixed well before measuring

2 tbsp canola oil

NUTRITIONAL VALUES

Calories: 652kcal
Fat: 38.7g (11.6g S.Fat)
Carbs: 79.6g
Protein: 2.7g
Sugar: 61.6g
Sodium: 107mg

METHOD

To make the candied orange peels:
Peel thin slices of orange peel from an orange using a vegetable peeler. Depending on the size of your peeler, you may want to use a knife to make the slices even thinner. Combine the orange peels and 1/2 cup water in a small saucepot. Bring to a boil, then reduce to a simmer for 5 minutes. Drain the water, return the peels to the pot, and fill with 1/2 cup water. Bring the water back to a boil, cook for 5 minutes, and then drain. Repeat this procedure once more to remove the bitterness from the orange peels.

Bring 1/4 cup water, 1/4 cup sugar, and the orange peels to a boil over medium-high heat and cook until the liquid bubbles away. Remove from the heat and spread out on parchment paper to cool. When the candied peels have dried slightly (about 10 minutes), roll them in the remaining sugar until completely coated. Place in the refrigerator or freezer.

To make the cupcakes:
Preheat the oven to 180°C/350°F. 14 cupcake liners should be used to line two 12-cup muffin pans. Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, combine the orange juice, oil, vanilla extract, and zest. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill about two-thirds of the cupcake liners with batter. Bake for 16–20 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 them.

To make the buttercream:
Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, gradually add the powdered sugar, zest, and orange juice, a little 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 make the ganache:
Melt the chocolate chips and coconut milk together in a double boiler or in the microwave. Whisk in the oil until it is completely smooth.

To assemble the cupcakes:
Fill a piping bag with the orange buttercream and a small round or Bismarck tip. Insert the tip into the center of each cupcake's top and squeeze the bag to fill the cupcake with about 2 to 3 tablespoons frosting. There's no need to scoop any of the cake out. Spread a thin layer of chocolate ganache on top of each cupcake and garnish with candied orange peels.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Candied orange peels can be frozen for up to a month and Orange Buttercream can be refrigerated for up to two weeks. Before serving, thaw the cupcakes and assemble them.

SALTED CARAMEL CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1 tsp baking soda

1⁄2 tsp salt

3⁄4 cups soy, almond, or rice milk

1⁄2 cup canola oil

2 tbsp white or apple- cider vinegar

1 tbsp pure vanilla extract

FOR THE FROSTING

1⁄2 cup vegan margarine

1 cup dark brown sugar

1⁄4 cup soy, almond, or rice milk, plus more as needed

1⁄4 tsp salt

1 tsp pure vanilla extract

3 cups powdered sugar

Fleur de sel, for sprinkling

NUTRITIONAL VALUES

Calories: 615kcal
Fat: 18.8g (2.9g S.Fat)
Carbs: 106.2g
Protein: 6.4g
Sugar: 60.4g
Sodium: 313mg

METHOD

To make the cupcakes:
Preheat the oven to 180°C/350°F. Line a 12-cup cupcake pan with cup- cake liners.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the nondairy 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 with batter. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out dry with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting them.

To make the frosting:
Melt margarine in a medium saucepan and whisk in brown sugar, non-dairy milk, and salt. Bring to a gentle boil and continue to cook for 3–4 minutes. Remove from the heat, stir in the vanilla, and set aside to cool.

Slowly beat the caramel mixture with the powdered sugar with a stand or hand mixer. If the frosting is too thick, add 1 tablespoon non-dairy milk at a time until it is spreadable. On high, beat until smooth.

To assemble the cupcakes:
Spread a thin layer of frosting on the cupcakes and top with a few Fleur de sel flakes.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Frosting can be kept in the fridge for up to two weeks. Before serving, thaw the cupcakes and frost them.

YOGA CUPCAKES

SERVES 34 MINI CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1⁄3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp ground cinnamon

1⁄2 tsp salt

1 cup water

1⁄2 cup canola oil

2 tbsp white or apple cider vinegar

1 tbsp pure vanilla extract

FOR THE FROSTING

1 cup semisweet chocolate chips (dairy-free)

3 tbsp soy, almond, or rice milk

Fresh raspberries, for garnish

NUTRITIONAL VALUES

Calories: 127kcal
Fat: 3.5g (0.3g S.Fat)
Carbs: 21.9g
Protein: 2.3g
Sugar: 6g
Sodium: 74mg

METHOD

To make the cupcakes:
Preheat the oven to 180°C/350°F F. Line two 24-cup mini cupcake pan with 34 mini cupcake liners.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, 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.

Fill the cupcake liners about two-thirds of the way with batter. Bake for 12–15 minutes, or until a toothpick inserted into the center of the cupcake comes out clean with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting.

To make the frosting:
In a double boiler or microwave, melt the chocolate chips and non-dairy milk. Whisk until the mixture is smooth. Top each chocolate cupcake with a thin layer of frosting and 1 fresh raspberry.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Before serving, thaw the cup cakes and frost them.

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.

VANILLA BIRTHDAY CUPCAKES

SERVES 14 CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1 tsp baking soda

1⁄2 tsp salt

3⁄4 cups soy, almond, or rice milk

1⁄2 cup canola oil

2 tbsp white or apple-cider vinegar

1 tbsp pure vanilla extract

Vanilla Frosting
Pink or red natural food colouring, optional
Sprinkles, optional

NUTRITIONAL VALUES

Calories: 310kcal
Fat: 8.4g (0.7g S.Fat)
Carbs: 53.2g
Protein: 5.1g
Sugar: 14.5g
Sodium: 177mg

METHOD

To make the cupcakes:
Preheat the oven to 180°C/350°F. Line a 12-cup cupcake pan with cup- cake liners.

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 the cupcake liners about two-thirds of the way with batter. Bake for 18 to 20 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.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Before serving, thaw the cupcakes and frost them.

HOT-FUDGE-ON-THE-BOTTOM CAKE

SERVES 1 8-INCH SQAURE PAN

FOR THE CAKE LAYER

1 cup all-purpose flour

3⁄4 cup sugar

2 tbsp unsweetened cocoa powder

2 tsp baking powder

1⁄4 tsp salt

1⁄2 cup soy, almond, or rice milk

3 tbsp canola oil

1 tsp pure vanilla extract

FOR THE FUDGE LAYER

1⁄2 cup brown sugar

1⁄2 cup sugar

1⁄4 cup unsweetened cocoa powder

1 1⁄2 cups boiling water

NUTRITIONAL VALUES

Calories: 1771kcal
Fat: 45.7g (4.2g S.Fat)
Carbs: 340g
Protein: 15.3g
Sugar: 221.4g
Sodium: 698mg

METHOD

To make the cake layer:
Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square cake pan.

In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, and salt. Whisk together the non-dairy milk, oil, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Spread the batter evenly in the prepared pan.

To make the fudge layer:
Whisk together brown sugar, sugar, and cocoa in a small bowl. Sprinkle this mixture on top of the cake batter in the pan. Pour boiling water over the batter slowly and evenly. Stirring is not permitted.

45 minutes in the oven Allow for a 25-minute cooling period before serving.

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.