BLACKBERRY MARGARITA

SERVES 4 GLASSES

2 cups frozen blackberries

1⁄2 cup tequila

1⁄2 cup agave

1⁄4 cup orange juice

1⁄4 cup lime juice 3 cups ice

NUTRITIONAL VALUES

Calories: 116kcal
Fat: 0.4g (0g S.Fat)
Carbs: 10.8g
Protein: 1.1g
Sugar: 6.7g
Sodium: 7mg

METHOD

Blend until smooth the blackberries, tequila, agave, orange juice, and lime juice. Blend in the ice until smooth. Pour into glasses and serve right away.

FROZEN MOCHA LATTE

SERVES 3 MOCHA LATTE

1 cup soy, almond, or rice milk

1 tbsp instant espresso powder

1 tsp unsweetened cocoa powder 2 tbsp agave

3 tbsp Kahlua, optional

2 cups ice

NUTRITIONAL VALUES

Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 10.3g
Sodium: 43mg

METHOD

Blend the non-dairy milk, espresso powder, cocoa, agave, and, if using, Kahlua until smooth. Blend again with ice until smooth. If you want a stronger coffee flavour, add more espresso powder. Add more agave if you want it sweeter. Pour into glasses and serve right away.

CHOCOLATE RASPBERRY SHAKE

SERVES 2 SHAKES

3⁄4 cup soy, almond, or rice milk

1 cup frozen raspberries

1 pint dairy-free chocolate ice cream

NUTRITIONAL VALUES

Calories: 354kcal
Fat: 0.9g (0.1g S.Fat)
Carbs: 84g
Protein: 7.1g
Sugar: 55.2g
Sodium: 133mg

METHOD

Blend together all the ingredients until smooth. If necessary, add more non-dairy milk. Pour into glasses and serve right away.

IT’S A DATE! SHAKE

SERVES 2 TO 3 SHAKES

1⁄4 cup soy, rice, or almond milk

1 pint dairy-free vanilla ice cream

1 cup ice

8 Medjool dates, pitted

NUTRITIONAL VALUES

Calories: 311kcal
Fat: 23.6g (4.2g S.Fat)
Carbs: 21.2g
Protein: 9g
Sugar: 13g
Sodium: 3mg

METHOD

Blend together the non-dairy milk and ice cream until smooth. If necessary, add more non-dairy milk. Blend in the ice until smooth. Blend in the dates until they are completely incorporated, leaving some chunky pieces. Pour into glasses and serve right away.

PUMPKIN SPICE LATTE

SERVES 2 TO 4 DRINKS

1 cup soy, almond, or rice milk

3⁄4 cup water

3⁄4 cup pumpkin puree, canned or cooked fresh

1⁄4 cup sugar

2 tsp instant espresso powder

1 tsp pumpkin pie spice

1⁄4 tsp salt

NUTRITIONAL VALUES

Calories: 131kcal
Fat: 0.7g (0.1g S.Fat)
Carbs: 30.6g
Protein: 0.9g
Sugar: 18.2g
Sodium: 226mg

METHOD

Whisk together all the ingredients in a medium saucepan. Cook, whisking frequently, over medium heat until the mixture comes to a simmer. Serve immediately after removing from the heat.

PASSION FRUIT “WHITE CHOCOLATE” MOUSSE WITH FRESH RASPBERRIES

SERVES 1 3/4 PINT

One 12-oz (340-g) container soft silken tofu

3⁄4 cup (181 g/6.4 oz) soy milk

2 passionfruit juiced

1⁄2 cup plus 1 tbsp (121 g/4.2 oz) vegetable oil

3⁄4 cup (150 g/5.3 oz) evaporated cane juice sugar

2 tbsp (37 g/1.3 oz) organic shredded coconut

2 1⁄4 tsp (12 g/0.4 oz) vanilla extract

1⁄4 cup (25 g/0.88 oz) finely grated lime zest

1 cup fresh raspberries

SPECIAL EQUIPMENT

Ice cream maker

NUTRITIONAL VALUES

Calories: 761kcal
Fat: 68.1g (13.1g S.Fat)
Carbs: 27.9g
Protein: 7.8g
Sugar: 15.6g
Sodium: 60mg

METHOD

In the bowl of a food processor, combine all of the ingredients except the lime zest and process for 1 minute, or until creamy. Pour the mixture into a medium mixing bowl and stir in the lime zest.

Process the mixture in an ice cream maker according to the manufacturer's instructions.

Allow the agar agar flakes to stand for 10 minutes before serving.

Bring the saucepan to a boil over medium-high heat. Reduce the heat to a low simmer and cook for about 5 minutes, whisking frequently, until the agar agar flakes are completely dissolved. Take the pan off the heat and add the espresso. Allow the mixture to cool for 15 minutes.

Pour the mixture slowly over the lemon layer in each wineglass. Refrigerate for at least 2 hours before serving. Serve the desserts with a dollop of non-dairy whipped topping or Coconut Whipped Cream and fresh raspberries, if desired.

DECADENT CHOCOLATE MOUSSE

SERVES 8 SMALL CUPS

2 cups (340 g/12 oz) vegan semisweet chocolate morsels

2 tbsp (20 g/0.7 oz) liquid coconut oil

Two and a half 12.3-ounce (871- g/30.75-oz) packages extra-firm silken tofu

1 cup (154 g/5.4 oz) Sucanat

1 1⁄2 tbsp (18 g/0.63 oz) vanilla extract

1⁄4 tsp plus 1⁄8 tsp (1.125 g/0.04 oz) kosher salt

Fresh raspberries or cacao nibs for garnish

NUTRITIONAL VALUES

Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg

METHOD

Set the chocolate morsels and coconut oil in a heatproof bowl over a saucepan half-full of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth. Allow to cool slightly.

In a food processor, combine the tofu, Sucanat, vanilla, and salt and process for 1 minute, or until very smooth. While the processor is running, add the melted chocolate through the feed tube to the tofu mixture. Continue to process for 1 minute, scraping down the sides of the work bowl as needed. Scrape the mousse into a medium bowl, cover with plastic wrap, and chill for at least 5 hours or overnight before serving.

Spoon or pipe the mousse into elegant serving glasses and top with fresh raspberries or cacao nibs to serve.

RECIPE NOTES

Because this mousse is so decadent and creamy, I like to serve it with some fresh fruit on top to add tartness and acidity. Blueberries, raspberries, and strawberries combine to form an elegant crown for this mousse, adding a bright pop of colour.

CHOCOLATE-VANILLA TIRAMISU

SERVES 4 PORTIONS

1⁄4 cup (60 g/2 oz) soy milk

1⁄4 cup (25 g/0.88 oz) tapioca starch

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

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

1 tsp (4 g/0.14 oz) vanilla extract

1⁄8 tsp (0.37 g/0.01 oz) kosher salt

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

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

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

NUTRITIONAL VALUES

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

METHOD

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

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

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

RECIPE NOTES

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

SOY PUDDING WITH BLUEBERRY SAUCE

SERVES 8 PORTIONS

FOR THE SOY PUDDING

4 tsp (9 g/0.3 oz) agar agar powder

3 1⁄3 cups (806 g/28.4 oz) soy milk

1⁄4 cup (75 g/2.6 oz) maple syrup

FOR THE BLUEBERRY SAUCE

1⁄3 cup (50 g/1.75 oz) dried blueberries

1 cup (236 g/8.3 oz) water

2 tbsp (30 g/1 oz) fresh lemon juice

2 tbsp (37 g/1.3 oz) maple syrup

NUTRITIONAL VALUES

Calories: 420kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 71.6g
Protein: 17.2g
Sugar: 21.9g
Sodium: 413mg

METHOD

MAKE THE PUDDING:
Whisk the agar agar powder into the soy milk in a small saucepan until completely dissolved. Place the pan over medium-high heat and bring to a boil after whisking in the maple syrup. Remove from the heat, divide the mixture among eight 4-ounce ramekins, and refrigerate for 30 minutes, or until set.

MAKE THE SAUCE:
Bring the dried blueberries, water, lemon juice, and maple syrup to a boil in a small saucepan over medium- high heat. Reduce the heat to low and simmer for 20 to 30 minutes, or until the mixture has the consistency of a thick sauce. Allow to cool slightly before serving.

TO SERVE:
The puddings can be served either in the ramekins with a little sauce on top, or unmoulded. Unmould each pudding by running a paring knife around the edge and inverting onto a plate. Pour some sauce over the pudding or onto the plate.

FROST AND GARNISH THE CAKE:
One of the cake layers should be placed on a cardboard cake round or serving plate. Frost the top of the cake with a layer of frosting, bringing it all the way to the edge. Top with the remaining cake layer and frost the top and sides with the remaining frosting. Toasted coconut should be patted around the sides of the cake. The cake should be served at room temperature. Store in the refrigerator, loosely covered, for up to a week.

PISTACHIO POTS DE CRÈME

SERVES 4 POTS

1 1⁄4 cups water, divided

1⁄4 cup cornstarch or arrowroot

1⁄2 cup shelled unsalted pistachios

1⁄2 cup sugar

1⁄8 tsp salt

1⁄4 cup semisweet chocolate chips (dairy-free)

Coconut Whipped Cream, optional, for serving

NUTRITIONAL VALUES

Calories: 342kcal
Fat: 14.5g (5.8g S.Fat)
Carbs: 52.6g
Protein: 3.5g
Sugar: 37.8g
Sodium: 78mg

METHOD

Set aside 14 cup water and cornstarch in a small bowl, thoroughly mixed with a whisk or fork.

In a blender, combine the remaining 1 cup water and pistachios to make pistachio milk. Blend for 2 minutes on high, or until completely smooth. In a medium saucepan, combine the pistachio milk, sugar, and salt and heat on medium-high until just boiling. Reduce to a low heat and stir in the chocolate chips. Cook, whisking frequently, until the mixture is completely smooth. Raise the heat to medium and gradually drizzle the cornstarch mixture into the saucepan, whisking constantly. Cook, whisking frequently, until the mixture thickens to the consistency of pudding, about 5 minutes.

Divide the custard evenly among four ramekins or small cups. Tops should be smoothed. Allow to cool for 10 minutes before placing in the refrigerator for 8 hours or overnight. Before serving, top with Coconut Whipped Cream if desired.

RUM RAISIN RICE PUDDING

SERVES 10 PORTIONS

3⁄4 cup raisins

3 tbsp dark rum

1 cup uncooked Arborio or other medium-grain white rice

5 cups soy, almond, or rice milk

1⁄2 cup sugar

1⁄2 tsp salt

1⁄4 tsp ground cinnamon

1 tsp pure vanilla extract

NUTRITIONAL VALUES

Calories: 171kcal
Fat: 13.4g (6.2g S.Fat)
Carbs: 12.7g
Protein: 4g
Sugar: 4.8g
Sodium: 55mg

METHOD

Set aside raisins that have been soaked in rum in a small bowl.

Combine rice, non-dairy milk, sugar, salt, and cinnamon in a large pot. Bring to a boil over medium-high heat, then turn down to a low setting. Cook, uncovered, for 45 to 50 minutes, or until the sauce thickens. In a large mixing bowl, combine the vanilla, raisins, and rum. Allow to cool completely before wrapping in plastic wrap and chilling in the refrigerator for 8 hours or overnight.

STICKY TOFFEE PUDDING

SERVES 14 PUDDING CAKES

FOR THE GLAZE

1 cup canned coconut milk, mixed well before measuring

1 cup dark brown sugar

4 tbsp vegan margarine

1⁄4 tsp salt

FOR THE PUDDING CAKES

16 (about 8 ounces) (227g) Medjool dates, pitted

1 cup canned coconut milk, mixed well before measuring

2 cups all-purpose flour

1⁄2 tsp baking soda

1 tsp baking powder

1⁄2 tsp salt

1⁄2 tsp ground cinnamon

1 cup brown sugar

1⁄2 cup canola oil

2 tsp white or apple-cider vinegar

1 tbsp pure vanilla extract

NUTRITIONAL VALUES

Calories: 405kcal
Fat: 15.3g (4.8g S.Fat)
Carbs: 66.3g
Protein: 3.4g
Sugar: 43.9g
Sodium: 142mg

METHOD

To make the glaze:
Combine coconut milk, brown sugar, margarine, and salt in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Allow to cook for 5 minutes before removing from heat.

To make the cakes:
Preheat the oven to 180°C/350°F. Grease two 12-cup cupcake pans lightly. Fit a grid cooling rack on top of a large baking sheet to make it ready.

Bring dates to a slow boil in a small saucepan with enough water to cover. Allow the dates to gently boil for 10 minutes. Drain and combine with coconut milk in a food processor or blender. Set aside after processing until combined.

Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl. In a stand mixer bowl, combine the date mixture, brown sugar, oil, vinegar, and vanilla extract. Slowly add the flour mixture, mixing until just combined.

Fill the cupcake cups about two-thirds of the way up. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean with a few crumbs attached. Remove from oven and immediately, using a toothpick, tilt the cakes so that they sit at an angle in the cupcake pans. Pour 2 tablespoons glaze into each cupcake cup, then nudge the cakes back into the cups. Allow to soak for about 10 minutes before flipping onto the prepared cooling rack. Top each cake with an additional tbsp of glaze and serve right away.

CHOCOLATE MOUSSE

SERVES 10 PORTIONS

FOR THE CUPS

1 cup semisweet chocolate chips (dairy-free)

FOR THE MOUSSE

1⁄2 cup soy, almond, or rice milk

1 tsp instant espresso powder, optional

1 cup semisweet chocolate chips (dairy-free)

1⁄3 cup powdered sugar

1 (13.5-ounce) (383g) can of coconut milk (not lite), preferably Thai Kitchen brand or Whole Foods 365 brand, chilled, not stirred

Raspberry Sauce, optional

NUTRITIONAL VALUES

Calories: 574kcal
Fat: 24.9g (10.1g S.Fat)
Carbs: 89.2g
Protein: 6.2g
Sugar: 79.7g
Sodium: 21mg

METHOD

To make the cups:
Melt chocolate chips in a double boiler until completely smooth. Line a 12-cup cup-cake tray with 10 paper liners and fill each cup with about 1 tbsp melted chocolate. Spread the chocolate up the sides of each cupcake liner, stopping about 12 inch from the top, with a pastry brush. Freeze the tray for a few hours or overnight. Peel the cupcake wrappers off and... ta-da! Chocolate cups that are edible! Place in the freezer.

To make the mousse:
Freeze the bowl and whisk of a stand mixer for 30 minutes. If they are not very cold, the mousse will not whip properly.

Meanwhile, in a medium saucepan over medium heat, whisk together non-dairy milk and espresso powder. Once the espresso has been incorporated, 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 for 15 minutes, or until cool to the touch.

Remove the solidified coconut cream from the chilled coconut milk and place it in the bowl of a stand mixer. Even if you must leave a small margin of coconut cream, do not include any of the coconut water (even a little bit of coconut water can harm your results).

Beat in the powdered sugar for 1 to 2 minutes, or until fluffy. Beat in the cooled chocolate mixture until it is completely incorporated. Allow to chill in the refrigerator, covered, for 8 hours or overnight. Divide the mixture evenly among 10 chocolate cups. Each serving will be about 14 cup of mousse.

RECIPE NOTES

Before serving, the Chocolate Mousse should be chilled in the refrigerator for 8 hours or overnight.

COCONUT SORBET WITH CASHEW BRITTLE

SERVES 4 PORTIONS

1 cup sugar

1⁄4 water

1 cup cashews

1 pint coconut sorbet

NUTRITIONAL VALUES

Calories: 574kcal
Fat: 24.9g (10.1g S.Fat)
Carbs: 89.2g
Protein: 6.2g
Sugar: 79.7g
Sodium: 21mg

METHOD

Using parchment paper or a Silpat, line a large baking sheet. Combine sugar and water in a medium saucepan. Bring to a gentle boil, swirling the pan occasionally to mix, and cook for about 7 minutes, or until golden. Remove the cashews from the heat. Lift out 1-inch clusters (about 3 to 4 cashews) with two forks and place them on the prepared baking sheet. Allow to cool completely.

Transfer the cashew clusters to a cutting board and roughly chop with a sharp knife once they have cooled and hardened. Place in the freezer.

To serve, place a scoop of coconut sorbet on a plate and top with a spoonful of cashew brittle.

CHOCOLATE HAZELNUT GELATO

SERVES 1 QUART

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

2 cups almond or soy milk 3⁄4 cup agave

1⁄8 tsp salt

3⁄4 tsp xanthan or guar gum

1⁄2 cup unsweetened cocoa powder

3 tbsp hazelnut butter

1 tbsp Frangelico or another hazelnut liqueur

NUTRITIONAL VALUES

Calories: 2525kcal
Fat: 191.1g (83.7g S.Fat)
Carbs: 174.7g
Protein: 58.5g
Sugar: 20.6g
Sodium: 223mg

METHOD

In a blender, combine coconut milk, almond milk, agave, salt, xanthan gum, cocoa, hazelnut butter, and liqueur. Place in the refrigerator for 2 to 3 hours to chill. Pour the chilled ice cream base into an ice cream maker and process according to the manufacturer's instructions.

ROSEMARY ICE CREAM WITH BLUEBERRY SAUCE

SERVES 1 QUART

FOR THE ICE CREAM

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

1 1⁄2 cups almond or soy milk

3 sprigs fresh rosemary

3⁄4 cup agave

3 tbsp canola oil

1⁄2 tsp pure vanilla extract

1⁄8 tsp salt 3⁄4 tsp xanthan or guar gum

FOR THE SAUCE

1 (12-ounce) (340g) bag frozen blueberries or 2 cups fresh

2 tbsp water

1⁄4 cup sugar

1 tsp lemon juice

1⁄8 tsp salt

NUTRITIONAL VALUES

Calories: 420kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 71.6g
Protein: 17.2g
Sugar: 21.9g
Sodium: 413mg

METHOD

To make the ice cream:
Combine coconut milk and almond or soy milk in a small saucepan. Bring to a simmer and season with rosemary. Reduce the heat to low and cook for 20 minutes, covered, stirring occasionally. Remove the rosemary and set aside to cool completely.

In a blender, combine rosemary-infused milk, agave, oil, vanilla, salt, and xanthan gum until well combined. Place in the refrigerator for 2 to 3 hours to chill. Pour the chilled ice cream base into an ice cream maker and process according to the manufacturer's instructions.

To make the sauce:
Cook blueberries, water, and sugar in a medium saucepan over medium heat for about 15 minutes, or until thick and saucy. Remove from the heat and add the lemon juice and salt. Blend the sauce in a blender until smooth. To make a smoother sauce, strain it through a mesh strainer. Allow to cool before storing in the refrigerator.

To serve:
If the ice cream is too hard to scoop, place it in the refrigerator for 15 to 30 minutes to soften. Serve each scoop of rosemary ice cream with a spoonful of blueberry sauce right away.

PRALINE PECAN ICE CREAM

SERVES 1 QUART

1 quart dairy-free Vanilla Ice Cream, or purchased

1 cup brown sugar

1⁄4 cup vegan margarine

2 tbsp soy, almond, or rice milk

1 1⁄2 cups pecans, toasted and chopped

NUTRITIONAL VALUES

Calories: 2148kcal
Fat: 100.7g (13g S.Fat)
Carbs: 292.8g
Protein: 33g
Sugar: 239.8g
Sodium: 983mg

METHOD

Unless using freshly made ice cream, soften ice cream in the refrigerator for about 15 to 30 minutes.

Brown sugar, margarine, and non-dairy milk should be heated in a small saucepan over medium heat, stirring frequently. Increase the heat to medium-high for 1 minute after the mixture has come together. Remove from the heat, stir in the pecans, and set aside for 15 to 20 minutes, stirring occasionally.

Place the ice cream in a large mixing bowl and fold in as much of the pecan mixture as you want. Any leftover pecan mixture should be saved for another use. Cover the bowl tightly with plastic wrap, pressing the plastic wrap onto the top of the ice cream.

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.