Vegan Desserts

Vegan Desserts

 
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Chef Gesine Bullock-Prado, author of “Let Them Eat Cake” shows us how to make some delicious vegan desserts.


Chocolate Zucchini Bread
Ingredients:

2 cups (340 g) peeled and grated zucchini (2 to 4 zucchini)
11⁄4 cups (175 g) all-purpose flour
1⁄4 cup (20 g) Dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon instant espresso powder
1 teaspoon salt
1 large egg
1⁄2 cup (110 g) light brown sugar, packed
1⁄4 cup (50 g) granulated sugar
4 tablespoons (55 g) unsalted butter, melted 1⁄4 cup (60 ml) canola oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla bean paste or vanilla extract

VEGAN OPTION: Increase the baking soda to 3 teaspoons. Replace the eggs with 2 large eggs’ worth of flaxseed meal mixed with water. Increase the vinegar to 3 tablespoons.

Replace the egg with 1 large egg’s worth of flaxseed meal mixed with water. Replace the butter with another 1⁄4 cup (60 ml) canola oil to make 1⁄2 cup (120 ml) canola oil total.

Directions:
Preheat the oven to 350°F (175°C). Spray two 7-by-31⁄2-inch (17-by- •9-cm) loaf pans with nonstick cooking spray.

Put the grated zucchini in a sieve and allow any excess moisture to drain.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt for 30 seconds to •evenly distribute the leavening.

In the bowl of a food processor, pulse together the zucchini, egg, both sugars, the melted butter, oil, vinegar, and vanilla until combined. Add the flour mixture and pulse until a homogenous batter forms. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached, 30 to 35 minutes.

Figgy Pistachio Upside Down Cake
Ingredients:

FOR THE FIG LAYER
2 tablespoons unsalted butter, melted 1⁄4 cup (55 g) dark brown sugar, packed 13 small fresh Mission or Calmyrna figs, stems removed, cut in half

FOR THE CAKE
1 cup (140 g) all-purpose flour
1⁄4 cup (20 g) pistachio flour (finely ground
pistachios)
1 teaspoon baking powder
1 teaspoon salt
3⁄4 cup (11⁄2 sticks/170 g) unsalted butter, at room temperature

1⁄2 cup (100 g) plus 2 tablespoons sugar 2 large eggs, at room temperature
1 tablespoon vanilla bean paste
1 teaspoon grated orange zest
1⁄3 cup (75 ml) whole milk

TO FINISH
1⁄4 cup (30 g) roughly chopped salted pistachios

VEGAN OPTION:
FOR THE FIG LAYER: Replace the butter with 2 tablespoons Earth Balance Vegan Buttery Sticks, melted.

FOR THE CAKE: Reduce the baking powder to 1⁄4 teaspoon and combine it with 1 teaspoon baking soda. Replace the butter with 1⁄2 cup (120 ml) olive oil. Replace the eggs with 2 large eggs worth of prepared Ener-G egg replacer. Replace the milk with 1⁄2 cup (120 ml) orange juice and 1 tablespoon apple cider vinegar. In a large mixing bowl, whisk together the flour, pistachio flour, sugar, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the whisk attachment, combine the prepared egg replacer, orange juice, oil, orange zest, vanilla, and vinegar. Whisk until combined. Add the dry ingredients and whisk until the batter is smooth. Gently smooth the batter over the figs and bake for 40 to 45 minutes, until the cake springs back when gently poked.

MAKE THE FIG LAYER
Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch (23-cm) round cake pan with a round of parchment paper and spray the parch- •ment and sides liberally with nonstick cooking spray.

Pour the melted butter into the prepared pan. Evenly sprinkle the brown sugar over the butter and place the figs cut side down in concentric circles on top of the brown sugar.

MAKE THE CAKE
In a small bowl, combine the all-purpose flour, pistachio flour, baking powder, and salt. Whisk for 30 seconds to evenly distribute the leavening.

In the bowl on a strand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on high speed until light and fluffy. Add the eggs one at a time, scrapping down the sides and bottom of the bowl after each addition. Add the vanilla and orange zest and mix until just combined. With the mixer running on a low speed, add half of the flour mixture, then the milk, then the remaining flour. Mix until well combined. Gently spoon the batter over the figs and carefully spread the batter evenly with a small offset spatula. Bake until the cake is golden brown and springs back when gently poked, 45 to 50 minutes.

TO FINISH
While the cake is still warm, turn the cake out upside down onto a platter. Sprinkle with the chopped pistachios.

Salty Dog Oats
Ingredients:

1 3⁄4 cups (245 g) all-purpose flour 1 teaspoon kosher salt
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
3⁄4 cup (11⁄2 sticks/170 g) unsalted butter,
slightly colder than room temperature
1 cup (220 g) light brown sugar, packed
1⁄2 cup (100 g) granulated sugar
2 large eggs
1 teaspoon vanilla bean paste
2 cups (320 g) rolled oats (not quick cooking) 1 cup (170 g) raisins
Extra-coarse-grain sea salt, to sprinkle on top

VEGAN OPTION: Replace the butter with an equal amount of Earth Balance Natural Shortening or Spectrum Organic All Vegetable Shortening. Instead of the eggs, whisk together 1⁄2 cup (120 ml) warm oat milk with 2 tablespoons flaxseed meal and let sit for 10 minutes to gel before adding as instructed.

Directions:
Combine the flour, kosher salt, baking powder, baking soda, and cinnamon in a bowl and whisk together for 30 seconds to evenly distribute the leavening.

In a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy. Add the eggs one at a time, mixing each until fully incorporated into the batter before moving on.

Add the vanilla and mix.

With the mixer on low speed, slowly add the flour mixture until just combined. Add the oats and mix for a few seconds on low, then add the raisins and mix until distributed throughout. Chill the dough in the refrigerator for at least 30 minutes.

Preheat the oven to 350°F (175°C). Line two sheet pans with parchment paper.

Scoop the dough with a medium (11⁄2-ounce/45-ml) cookie scoop onto the prepared pans and press down on the dome of the dough to flatten just a bit. Sprinkle the top of each cookie with a wee bit of coarse salt. Bake, turning the pans halfway through the baking time to make sure the cookies brown evenly, 12 to 15 minutes.

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