sweets/desserts

Inspired by my BFF Amy’s love of summer fruit and inappropriate taste in music, along with the flavors of the famous Peach Melba, this cake is incredibly impressive for minimal effort. The peach cake is tender and delicious and becomes intoxicating when paired with the raspberry creme topping.

Amy’s “Huh What” Peach Cake

Raspberry Creme:
1 12 oz. package firm aseptic tofu
1 cup fresh or thawed frozen raspberries
1/3 cup sugar
1/2 teas. vanilla

Peach Cake:
3-4 ripe but firm peaches, pitted and sliced into 3/4-1 inch segments
2 tbsp. sugar
2 tbsp. cold margarine
1 1/2 cups flour
2 teas. baking powder
1/4 teas. salt
1/4 cup applesauce
3/4 cup brown sugar
1/3 cup oil
3/4 cup milk
1 teas. vanilla

Preheat oven to 350. Grease well and flour an 8 inch cake round and line the bottom with parchment. If you do not use parchment, be sure to grease the bottom really well or use a springform pan to ensure the peaches will release.

To make the Raspberry Creme: In a food processor or blender, combine the tofu, raspberries, sugar and vanilla. Puree until smooth, scraping down the sides of the processor, about 2 minutes. Transfer to a separate container and chill in refrigerator for at least 1 hour.

In the bottom of the prepared baking pan, sprinkle the 2 tbsp of sugar and chop and scatter the 2 tbsp of margarine. Arrange the peach slices in a single solid circle, covering the bottom of the pan.

In a small bowl, combine the flour, baking powder and salt. In a medium bowl, cream together the applesauce and brown sugar. Add the oil, milk and vanilla and mix well. Add the dry ingredients to the wet and mix until just incorporated.

Spread the batter over the peach mixture, being careful not to disturb the peaches. Bake for 45-50 minutes, until cake is browned and a toothpick comes out cleanish (because of the peaches, it will not be completely clean).

Remove cake from oven and let cool for 5 minutes before loosening edge and inverting onto serving platter. Let sit for a few moments as peaches release and carefully remove the cake pan. Serve cake warm with Raspberry Cream. Store leftover cake covered in the fridge.

Abricot Tart

1/2 pie crust recipe
1 12.3 oz aseptic package silken firm tofu
1/2 cup sugar
1/4 cup almond meal
1 teas. vanilla
1 teas. almond extract
1/4 cup milk of choice
1 lb. apricots, washed, pitted and quartered
2 tbsp. apricot jam, optional

Preheat oven to 350. Lightly grease a 9-inch tart pan or pie tin.

In a food processor or blender, combine tofu and sugar and mix until incorporated. Add the almond meal, extracts and milk. Blend until smooth and well incorporated.

Press pie crust into the prepared pan and fill with almond mixture. Press apricot quarters into the almond cream mixture.

Bake for 40-45 minutes, until the edges of the crust are browned and the top of the tart is golden and center is solid. Remove tart from oven and let cool on a cooling rack. While still warm, brush with preserves. Store covered in fridge.

Fudgie Wudgies

1 1/2 cup sugar
1 cup unsweetened baking cocoa (preferably Dutch pressed), sifted
6 tbsp. margarine, melted
1- 15 oz. can pumpkin puree (not pumpkin pie puree)
2 teas. of vanilla
2 teas. instant coffee granules (optional, but definitely add that sumpin’, sumpin’)

3/4 cup flour
1/2 teas. baking powder
1/4 teas. salt

1/2 cup chocolate chips
1/2 cup pecans (yay, debris!)

Heat oven to 350. Lightly grease a 9 x 13 pan or line with parchment.

In a large bowl, mix together sugar and cocoa until cocoa is mixed in. Add melted margarine and mix until mixture begins to get clumpy then add pumpkin puree. Add vanilla and coffee and mix well to break up any clumps and to dissolve the coffee. I highly recommend using electric beaters, it will also help with the dry mixture.

In a small bowl, combine the flour, baking powder and salt. Add dry to wet and mix until combined and there are no clumps. Add chocolate chips and pecans.

Spread into prepared pan and bake for 35-38 minutes or until top of brownies looks set and a toothpick comes out with a fudgy coating, but not wet with batter. Let cool completely (or for as long as you can stand it) before serving.

Pumpkin Cinnamon Swirl Cheesecake (from The 100 Best Vegan Baking Recipes)
Prep time: 35 minutes
Difficulty level: 4 whisks (rated from 1-5 in terms of difficulty, but it’s not so difficult as it is detailed)

I love pumpkin. The only thing I love more than pumpkin is cheesecake. The combination: a Thanksgiving masterpiece. This is a moist, dense cheesecake, mixed with the spiced pumpkin swirls and intense cinnamon ribbons laced through it, you’ll want to save room for this one. You don’t have to bake this cake in a water bath, but you certainly can for slightly creamier results and without the top cracking (like the pictures, which were from a non-water bathed cake).

Crust:
3/4 cup flour
1 teas. pumpkin pie spice
1/4 cup brown sugar
1/3 cup margarine, softened
1 teas. molasses
1 tbsp. milk

Filling:
2 8 oz. containers of soy cream cheese
1 aseptic container firm tofu- Mori Nu brand is what I use
1 cup of sugar, divided
3 tbsp. cornstarch
2 teas. vanilla
1 cup pumpkin puree (not pumpkin pie mix)
2 teas. pumpkin pie spice
1 teas. milk
1 tbsp. cinnamon

Preheat oven to 350. Lightly grease the bottom and sides of a 9 inch springform pan.

First, make the crust. In a small bowl mix together the flour, 1 teaspoon of pumpkin pie spice and sugar. Add the margarine, molasses and milk and combine until crumbly. Press into the bottom of the prepared springform and bake for 12 minutes.

While crust is baking, combine cream cheese, tofu, 1/2 cup of the sugar, 2 tbsp of the cornstarch and vanilla in a food processor or blender. Blend well until all is incorporated, scraping down the sides as needed. Pour 1 1/2 cups of mixture into a bowl and set aside. Add remaining 1/2 cup sugar, 1 tablespoon of corn starch, pumpkin pie puree and pumpkin pie spice. Process until well blended.

From reserved, vanilla cheesecake mixture reserve 3 tablespoons in a small bowl. Add milk and 1 tablespoon cinnamon to the reserved 3 tablespoons. Mix well to incorporate.

In the springform pan, alternate 1/2 cups of the vanilla and pumpkin cheesecake mixtures on top of the crust. Drizzle the cinnamon mixture on top of the vanilla and pumpkin in thick stripes. Lightly wiggle the pan to help the contents settle. Draw a knife though the batter several times to marble the batter.

Bake for 45-50 minutes, (in a water bath, if using) until center is still slightly jiggily but set. Let cool completely then let set in fridge for at least 2 hours before serving. Best if made the night before so the spices have time to meld. Store leftover cake covered, in fridge.

Yields: 12 slices

Cookies for Two

1/2 cup plus 2 tbsp flour
1/4 teas. baking soda
spinkle of salt
1/4 cup sugar
1/4 cup margarine, softened
splash of vanilla
splash of vegan milk of choice
3 tbsp. to 1/4 cup chocolate chips

Cookie Coating (optional)
1 tbsp sugar
1/4 teas. fleur de sel

Preheat oven to 350. Line a cookie sheet with parchment.

In a small bowl combine flour, baking soda and salt. In a medium bowl cream together the margarine and sugar. Add vanilla and milk. Add dry ingredients to wet in batches until well combined. Add chocolate chips.

Roll tablespoon sized dough balls in the Cookie Coating (if using) and place on cookie sheet. Bake for 10-12 minutes or until cookies have risen, spread and the edges are set. Let cool completely (well, not too completely) before serving.

Makes 8 cookies.

Cherry Clafoutis
from The 100 Best Vegan Baking Recipes
Prep time before baking: 10 minutes
Skill level: 2 whisks

1/2 package firm aseptic silken tofu
1/3 cup sugar
1/2 cup all-purpose flour
1 teas. baking powder
1/4 teas. salt
1 cup milk (I’ve used soy, almond and Trader Joe’s new grain milk, all with success)
1 teas. vanilla
1 1/2 cups cherries (can use pitted fresh cherries, thawed and drained frozen cherries or canned cherries which have been drained and rinsed from their syrup. You can opt to make it traditionally with unpitted cherries, but you can’t hold me accountable for chipped teeth)

Preheat oven to 425. Lightly grease a 9 inch pie tin.

In a food processor, process silken tofu and sugar until smooth. Add flour, baking powder, salt and half of the milk. Process until smooth. Add second half of the milk and the vanilla and process until incorporated.

Pour batter into prepared pan and sprinkle cherries evenly across pan. Bake for 15 minutes at 425, then lower temperature to 350 and back for an additional 20-25 until edges are set and middle is still a little jiggly. Let cool on cooling rack at least 25 minutes before serving. Best served warm. Store leftover clafoutis covered in fridge.

Yields: 1 cake, 12 slices

Chocolate Semolina Pomegranate Cake

I made two 4 inch cakes, but this could easily be adapted to an 8 or 9 inch round.

Cake:
1 cup semolina flour
1/3 cup all-purpose flour
1/4 cup baking cocoa
3/4 cup sugar
2 teas. baking powder
1/4 teas. salt
1/3 cup agave
1/4 cup oil
1/4 cup chocolate chips, melted
2/3 cup milk (I used the new multigrain milk from Trader Joe’s)

Sauce:
2 cups pomegranate seeds
2 tbsp. agave
2 tbsp. water
1/4 teas. cornstarch
1/8 teas. sugar
1 small vanilla bean or 1/4 teas. high quality extract

Preheat oven to 350. Grease and/or line your baking pan(s).

In a large bowl, sift together semolina flour, all-purpose flour, and baking cocoa. Add sugar, baking powder and salt and combine. In a medium bowl, whisk together oil, melted chocolate and agave until well combined. Add milk and whisk. Create a well in the center of the dry ingredients and add the wet, mixing until well combined and there are no large clumps. Spread batter in pan and bake for 22-26 minutes (for small cakes).

While cakes are baking, combine pomegranate seeds, agave and water in a small pot. Cook on medium heat, stirring often, until the seeds become soft, about 7 minutes. Mash with a potato masher as best you can. Strain mixture into a bowl with a fine mesh strainer, pressing on the seeds with the back of a large spoon to extract as much juice as possible. In a small bowl, combine the cornstarch and sugar. Return pomegranate mixture to pot along with cornstarch mixture and vanilla. Whisk and cook on medium/high heat to a boil. Let boil for 2 minutes than remove from heat and let cool for about 20 minutes.

Serve cake warm with warm sauce on top and additional pomegranate seeds to garnish.

Strawberry Lemonade Cheesepie (from 100 Best Vegan Baking Recipes)

Prep time before baking: 45 minutes
Skill level: 4 whisks

½ Basic Pie Crust recipe (recipe can be found here)
1- 8 oz. container vegan cream cheese
½ cup plus 2 tbsp. yogurt (equivalent to 1- 6 oz. container)
1 aseptic container firm silken tofu (Mori-Nu)
1 cup sugar
1 teas. vanilla
2 tbsp lemon juice
1 teas. lemon zest (*note, if you like a very strong lemony flavor, double the amount of juice and zest)

Strawberry Topping:
¼ cup sugar
1 tbsp. cornstarch
1 1/4 cups strawberries, fresh or frozen, chopped
¼ cup water

Preheat oven to 350. Roll out pie crust and fit to a 9 inch pie dish. Trim edges and crimp. Use pie weights or dried beans on top of parchment to weigh down the crust and bake crust for 10 minutes. Remove from oven and let cool.

Combine cream cheese, yogurt, tofu and sugar in a food processor or blender until smooth, scraping down sides as needed. Add vanilla, lemon juice and zest until incorporated. Pour mixture into pie crust.

Place pie dish in a larger cookie sheet with high sides. Add enough warm water to the cookie come up to the middle of the outside of the pie dish. This is called a water bath and will keep your pie from cracking, as well as keep it creamy without it getting a skin. If water evaporates while baking, add more water as needed, but only hot water so you do not shock your bake ware and risk it cracking.

Bake pie for 1 hour. Center may not look completely set, but will firm up while cooling. Remove from oven and remove from water bath to cool on cooling rack.

While pie is baking, prepare strawberry topping. In a saucepan, combine sugar and cornstarch. Add strawberries and water and mix to combine. Over medium-high heat bring to a boil, continuously stirring. Once it reaches boiling, lower to medium. Cook until strawberries get soft and mixture thickens, about 5-10 minutes. Remove from heat. Let topping cool completely, occasionally stirring to keep a skin from forming.

Spread cooled strawberry topping on to cooled cheesepie. Let set in fridge for at least 2 hours before serving. Store leftover pie covered, in fridge.

Boston Cream Pie from Damn Tasty and 100 Best

Yields: 12 slices
Boston Cream Pie
Prep time: 45 minutes, including time to make filling

Cake:
2 cups flour, sifted
1 teas. baking powder
1 teas. baking soda
1/2 teas. salt
1 1/4 cups sugar
1/2 cup oil
1/2 cup plus 2 tbsp. yogurt (equal to 1- 6 oz. container)
2 teas. vanilla
1 1/2 cups milk

Cream Filling:
1/3 cup sugar
2 tbsp. plus 1 teas. cornstarch
1/8 teas. salt
1 1/2 cups milk
1 teas. margarine
1 teas. vanilla

Ganache:
1/4 cup margarine
1/2 cup chocolate chips
3 tbsp. milk, room temperature

Preheat oven to 350. Grease and flour two 9 inch cake rounds and line bottoms with parchment paper.

In a medium bowl combine flour, baking powder, baking soda and salt. In a large bowl combine sugar and vegetable oil. Add soy yogurt and vanilla and mix until creamy. Mix in milk. Add dry ingredients into wet ingredients in batches and mix combined. Even divide the batter between the two cake pans and bake for 20-25 minutes, until golden and a toothpick comes out clean. Let cool on rack.

While cakes are cooling, prepare cream filling. In a saucepan combine sugar, salt and cornstarch. Add milk and whisk together. Bring the mixture to a light boil over medium heat while whisking constantly. Lower to a simmer and whisk until thickened, about 7 minutes. Remove from heat and add margarine and vanilla. Pour into a bowl and let cool completely, stirring every few minutes. Filling will continue to thicken as it cools.

To make the ganache, in a small sauce pan, over medium-low heat, melt the margarine completely, stirring constantly. Add milk and whisk to combine. Remove from heat and add the chocolate chips, stirring rapidly to melt. Let cool completely to room temperature, stirring from time to time to keep a crust from developing.

Spread cream filling between cake layers. Top cake with ganache. Let cake set in fridge for at least 1 hour. Remove from fridge 10 minutes before serving to let ganache soften for easier cutting. Store leftover cake covered, in fridge.

Lemon Drop Cookies
Prep time: 15 minutes

When I first went to college, I basically lived off of powder sugar-coated lemon wafer cookies that were made by a major cookie manufacturer. Naturally, because I liked them, they stopped making them about a year after I got hooked and I spent nearly a decade feeling sorry for myself before realizing that I didn’t care about their silly cookies- I could make my own! These little cookies are crisp and tart, with the powdered sugar taking the edge off and adding a sweet coolness to each bite.

1/2 cup margarine, softened
1/2 cup shortening, room temp
3/4 cup sugar
juice from 1 lemon
2 teas. lemon zest
2 cups flour
1 1/2 cups powdered sugar for coating

Preheat oven to 375. Prepare a cookie sheet with a sheet of parchment paper.

In a large bowl, cream together the margarine and shortening until smooth. Mix sugar to combine, then incorporate lemon juice and zest. Add flour in small batches until well incorporated.

Spoon teaspoon sized balls of dough onto cookie sheet, about 1 inch apart. Bake for 8- 10 minutes until edges are set and are slightly browned. If baking both sheets at the same time, switch shelves halfway through. Remove from oven and let cool completely before coating each cookie in powdered sugar. To coat, us a fork to support each cookie and roll cookie on each side to coat in sugar. Store cooled cookies in an air-tight container at room temperature.

Makes 2 1/2 dozen cookies

*For best results, zest the lemon before juicing. You can use the small holes on a grater for a fine zest.

Strawberry Rhubarb Pie

Prep time: 30 minutes, plus 50 for baking and additional cool time

Best Basic Pie Crust (from 100 Best Vegan Baking Recipes):
2 1/2 cups flour
1 tbsp. sugar
1/4 teas. salt
1 cup margarine, cold, cut into chunks
1/4 – 1/2 cup cold water

In a large food processor, combine the flour, sugar and salt. Pulse a few times to blend. Add the margarine and pulse mixture until it becomes a course meal. Slowly add in water, 2 tbsp at a time, until a dough comes together. Divide dough in half, wrap each half in plastic wrap and refrigerate for at least 1 hour before using. Dough can be frozen up to 1 month. Alternatively, combine flour, sugar and salt in a bowl. Using a pastry cutter or fork, blend in margarine until mixture becomes a a course meal. Add water 2 tbsp at a time and rapidly mix together until a dough comes together. Yields: 2 crusts for 1 pie or 2 bottom crusts

Pie filling:
1 cup sugar
3 tbsp. corn starch
1 vanilla bean, scraped or 1/2 teas. vanilla extract
1 lb. rhubarb, washed and cut into 1/2- 3/4 inch chunks
1 lb. strawberries, washed and cut into quarters

Preheat oven to 375.

In a large bowl, combine sugar, cornstarch and vanilla bean scrapings. If using extract, reserve. Mix well until there are no clumps. Add rhubarb and strawberries and mix to coat. Let fruit mixture macerate for 10-15 minutes. If using extract, add at this time.

While fruit is macerating, roll out crusts to fit a 9 inch pie tin. Fit in bottom crust and pour in fruit filling, scraping any residual sugar mixture into the crust. Cut out an air vent in the top crust, or make a few small slits and then cover filled crust with top crust. Pinch edges together and cut off any remaining crust. Brush top crust with a little water and sprinkle on a little sugar.

Bake for 30 minutes with a pie shield or some tin foil overing the edges of the crust. Remove pie shield and bake for an additional 18-22 minutes. The filling should be bubbling if you can see it and the crust should be golden. You may need to place a cookie sheet or some tin foil below the tin to catch potential drips. Remove pie from oven and let cool completely before serving, at least 4 hours. If you cut it at this time, it may still be a little juicy, but with a couple of additional hours the filling will be completely set.

Peanut Butter Chocolate Silk Pie

1 chocolate cookie pie crust (most prepared ones are vegan)

1/2 cup chocolate chips
12 oz (one aseptic, vacuum-sealed box) firm silken tofu
1/2 cup plus 2 tablespoons all-natural peanut butter
1 1/2 cups powdered sugar
2 tbsp corn starch
1/2 cup vegan milk, divided and room temperature
1 teas. vanilla

Over a double boiler melt chocolate until smooth and creamy. Add 1/4 cup of vegan milk (room temperature is important, as cold milk will make the chocolate seize!) and whisk until smooth. Pour approximately 1/4 cup of mixture into the bottom of the pie crust and let set in fridge until chocolate has hardened. Let rest of chocolate mixture cool to room temperature.

In a food processor combine all other ingredients, starting with the tofu, except for the additional 2 tbsp of peanut butter. Blend for about 2 minutes or until smooth. Pour out about 1/2 cup of the mixture into a bowl. Add cooled, melted chocolate to the mixture and blend again until well mixed, scraping down the sides of the bowl as needed.

Remove pie crust from fridge and spread remaining 2 tbsp of peanut butter over the chocolate bottom. Pour chocolate filling mixture into the crust. Spoon the reserved peanut butter filling on top, pouring it as stripes, and draw a knife though the stripes to make pretty, swirling patterns.

Set in fridge for at least 4 hours before serving. Pie will have a thick and creamy, pudding-like filling but should hold up well and make stable pieces.

Peppermint Pucks

1/3 cup corn syrup
3 tablespoons soy milk
2 teas. peppermint extract
4-5 cups sifted powdered sugar
3 cups chopped dark chocolate
2 tablespoons shortening

In a medium sized bowl, whisk together the corn syrup and the soy milk. Add the extract and begin working in the powdered sugar one cup at a time, until thickened to a point where you can roll it into patties. Dough will be sticky.

Dust a sheet of waxed paper with some powdered sugar and begin making 2 inch patties, coating them in powdered sugar before placing them on the sheet. Let them dry for one hour before flipping, let the other side dry for 1 hour. They will be soft, but should hold together with a little reshaping.

In a double boiler melt down most of the chocolate, reserving the shortening and 1/2 cup of the chocolate. Once melted, add remaining chocolate and shortening, stirring well until all is melted and incorporated. Let cool.

Laying them on a fork, quickly dip the patties one at a time in the chocolate mixture. You will have to be quick, as the chocolate will start to affect the patty. Place them on waxed paper. If you don’t get them coated completely, you can always drizzle some chocolate on top of them with a spoon. Let them set at room temperature (takes awhile, up to 24 hours depending on humidity and room temp) or toss them in the fridge or freezer. We like ours cold. Makes 24 patties.

Chocolate Peanut Butter Shells

Dry:
1-1/2 cups flour
1/2 cup baking cocoa
1/2 teas. baking soda

Wet:
1/2 cup margarine, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup soy milk
1 teas. vanilla

Peanut Butter Filling:
1/2 cup sifted powdered sugar
3/4 cup peanut butter- chunky is great!
1/3 cup chocolate chips

Preheat oven to 350. Line a cookie sheet with parchment paper.

In a small bowl, sift together the flour, cocoa powder and baking soda. In a large bowl beat together margarine, sugar, brown sugar. Add milk. Beat well. Gently mix in the flour mixture about 1/3 at a time until incorporated.

For the filling, combine powdered sugar and peanut butter in a mixing bowl and beat until sugar is absorbed and peanut butter feels stiffer. Add chocolate chips. It should be a pretty solid mixture because you want to form it into little balls. If it’s still oily or thin, add a little more powdered sugar.

Using a piece of dough just a bit smaller than the size of a golf ball, flatten the dough into a disc on a piece of parchment paper. Place a heaping teaspoon of the peanut butter mixture on the center of the dough. Carefully fold chocolate dough over the peanut butter ball and seal the edges. Roll dough into a ball. If the dough gets dry, add a splash of milk to moisten it.

Place balls on baking sheet, seam down, about 1 inch apart. Bake for about 8 minutes, until the surface begins to slightly crack. Let cool for 1 minute on the sheet then transfer to cooling rack.

Makes about 2 dozen.

*The dough should be similar in texture and malleability to Play-doh.