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Chocolate-Coconut Quick Cake
Makes 10 servings
2 cups whole wheat flour
1½ teaspoons baking soda
1⁄8 teaspoon sea salt
½ cup raw unsweetened shredded dried coconut
½ cup unsweetened cocoa powder
1 cup brown sugar or Sucanat
11⁄3 cups plus 3 tablespoons nondairy milk
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
3⁄4 cup vegan dark chocolate chips
Sweet Cherry Compote (below)
Cashew-Tofu Dessert “Cream” (below)
Preheat the oven to 375 degrees F. Lightly coat a 9-inch round cake pan with vegan margarine.
Put the flour, baking soda and salt in a large bowl; stir with a dry whisk to combine. Add the coconut and cocoa powder; stir with the whisk to combine. Add the sugar and stir once more.
Stir in the nondairy milk, vinegar and vanilla, mixing just until incorporated.
Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and immediately sprinkle the chocolate chips evenly over the top of the piping hot cake. Put the cake back in the oven for 20 to 30 seconds to let the chips partially melt. Working quickly, spread the melting chocolate chips evenly over the top of the cake, using an offset spatula or rubber spatula.
Put the pan on a wire rack and loosen the sides of the cake with a knife. Cool for 20 to 30 minutes before serving.
Sweet Cherry Compote
Makes about 4 cups
4 cups frozen sweet cherries
½ cup apple cider
6 tablespoons vegan sugar
Put all of the ingredients in a small saucepan and stir to combine. Bring to a boil over medium-high heat, stirring frequently. Decrease the heat to low and simmer for 50 to 60 minutes, stirring occasionally, until the cherries have begun to breakdown and the liquid has thickened. Remove from the heat and let cool before serving.
Cashew-Tofu Dessert “Cream”
Makes about 2 cups
1½ cups whole, raw cashews, soaked (see note)
¾ block (10 to 12 ounces), firm regular or silken tofu
½ cup filtered or spring water, plus more as needed
5 tablespoons maple syrup, plus more as needed
Put all of the ingredients in a blender and process until smooth. Add more water if needed to reach a whipped cream consistency. Taste and add more maple syrup, if desired. Refrigerate 2 to 4 hours, or until thoroughly chilled.
Sweet Cocoa Cupcakes with Rich Chocolate Frosting
Makes 6 servings
½ cup nondairy milk
1½ teaspoons freshly squeezed lemon juice
½ cup peeled, seeded and chopped avocado (1-inch chunks)
1 cup filtered or spring water, plus more as needed
1 cup plus 3 tablespoons whole wheat flour, plus more as needed
2⁄3 cup vegan white sugar
¼ cup plus 1½ tablespoons unsweetened cocoa powder
½ teaspoon baking powder
1 teaspoon vanilla extract
1⁄3 cup nondairy milk
8 to 10 ounces firm regular tofu
2 tablespoons vegan powdered sugar
1⁄3 heaping cup vegan chocolate chips
Preheat the oven to 375 degrees F. Line a six-cup standard muffin pan with paper liners.
Put 1⁄2 cup of nondairy milk and the lemon juice into a small bowl and stir to combine. Let the mixture stand for 5 to 10 minutes to make a light vegan “buttermilk.”
Put the avocado and 1⁄2 cup water in a blender and process until smooth and creamy in texture.
Meanwhile, put the flour, sugar, cocoa powder and baking powder in a large bowl and stir with a dry whisk to combine. Stir in the avocado mixture, the “buttermilk” mixture, 1⁄2 cup water and vanilla extract.
The batter may be quite loose, but if it seems overly wet, stir in a bit more flour, 1 tablespoon at a time, until the mixture is moist but not runny. Alternately, if the batter seems overly dry, stir in a bit more water, 1 tablespoon at a time, until the mixture is moist.
Mound the mixture equally into the six lined cups. Bake for 35 minutes, or until set and a toothpick inserted in the middle of a cupcake comes out clean. Let cool for 10 minutes, then remove the cupcakes and put them on a wire rack. Cool completely before frosting the cupcakes.
While the cupcakes bake, heat 1⁄3 cup of nondairy milk in a small saucepan over medium-low heat until steaming hot, but not boiling. Put the tofu, powdered sugar and chocolate chips in a blender. Pour in the steaming nondairy milk and process until smooth.
Put a piping bag that has been fitted with a star tip into a tall glass, so it remains upright. Spoon the frosting into the piping bag (see note). Refrigerate the frosting for 1 to 2 hours, or until it is thoroughly chilled and firm enough to pipe onto the cupcakes.
Once the cupcakes have cooled and the frosting is chilled, pipe a generous amount of frosting on top of each cupcake. Serve immediately, or place the cupcakes in a tightly covered container and refrigerate until serving. For best taste, remove the cupcakes from the refrigerator about 15 minutes before serving.
Four-Ingredient Chocolate Chip Oatmeal Cookies
Makes 16 to 18 Cookies
2 large, ripe bananas
1¼ cups rolled oats
1⁄3 cup raisins
1⁄3 cup vegan dark chocolate chips
Preheat the oven 375 degrees F. Line a large baking sheet with unbleached parchment paper.
Put the bananas in a medium-sized bowl and mash with a potato masher or large fork until smooth. Add the oats, raisins and chocolate chips; stir to combine.
Using a cookie scoop or large spoon, drop a heaping tablespoonful of the cookie batter onto the lined baking sheet, gently flattening it with a rubber spatula or clean fingertips. Continue in this manner with the remaining cookie dough.
Bake for 13 to 17 minutes, or until the edges are golden brown and cookies are almost set. Transfer the cookies to a wire rack and let cool for 10 minutes. Stored in an airtight container in the refrigerator, cookies will keep for about 3 days.