Post by dragonsofrose on Oct 18, 2009 22:09:11 GMT -5
Dairy-Free Blueberry Coffee Cake
This coffee cake is really special, not to mention infinitely healthier than butter-laden varieties! Feel free to add as many or as little blueberries as you like!
Makes one 8"x8"coffee cake
Ingredients:
* 2 cups all-purpose flour
* ½ cup whole wheat flour
* 3 T. sugar
* 2 t. baking powder
* 1 t. baking soda
* ½ t. salt
* 1 cup plain almond milk or soy milk
* 3 T. canola oil
* 1 T. apple cider vinegar
* ½ t. vanilla
* 3 T. Egg Replacer mixed with ¼ cup warm water (or, for non-vegans,one egg)
* 2 cups fresh blueberries, divided
*
* For the Topping:
* ¾ cup dark brown sugar
* ½ cup cake flour
* ½ t. cinnamon
* 2 T. cold dairy-free soy margarine, chopped into pieces
Preparation:
1. Preheat the oven to 350 F. Lightly grease an 8" x 8" cake pan with dairy-free soy margarine and set aside.
2. In a large mixing bowl, sift together the flours, sugar, baking powder, baking soda and salt and set aside. In another small mixing bowl, whisk together the almond milk, canola oil, apple cider vinegar and vanilla until well mixed. Add the wet ingredients and the Egg Replacer mixture to the dry, mixing until just combined (do not overmix!). Fold in 1 cup of the blueberries and pour the batter into the prepared pan. Arrange the remaining 1 cup blueberries on top of the batter.
3. Make the topping. In a small mixing bowl, mix together the brown sugar, cake flour and cinnamon. Using a pastry cutter or fork, cut in the pieces of soy margarine until the mixture resembles a crumbly topping. Sprinkle the mixture evenly over the cake. Bake on a middle rack in the oven for 35-40 minutes, or until a toothpick inserted into the center of the cake emerges clean and the top is golden brown. Allow the cake too cool on a wire cooling rack. Serve warm or at room temperature.
Chocolate Cheesecake
This dairy-free, vegan chocolate cheesecake recipe is really special and, although it requires a few steps, it's really easy to make!
Makes one 10" cheesecake or 4 4"cheesecakes
Prep Time: :15
Cook Time: 1:00
Ingredients:
* ¾ cups almond meal
* ¼ cup cocoa powder
* ¾ cup white flour
* 1 t. ground cinnamon
* ¼ t. salt
* 1/3 cup maple syrup
* ¼ cup oil
* ¼ cup Egg Replacer powder
* ¼ cup plus 2 T. hot water
* 2/3 dark dairy-free chocolate chips
* 1 T. dairy-free soy margarine
* 32 oz. dairy-free cream cheese, such as Tofutti
* 1 cup sugar
* ½ t. vanilla
Preparation:
1.Preheat oven to 375 F. Lightly oil a 10” spring-form pan or, alternatively, six 4” spring-form pans.* Set aside.
2. Make the crust. In a small bowl, combine the almond meal, cocoa powder, white flour, cinnamon and salt. In another bowl, mix the maple syrup and oil until well combined and add to the dry mixture until forming a slightly crumbly dough that just holds together.
3. Press dough into the bottom of prepared pan(s) and puncture in several places with a fork to prevent bubbles from rising. Bake for about 7 minutes, or until crust is just slightly browned, but not burnt. Set on a cooling rack to cool slightly.
4. Turn up oven to 400 F.
5. Make the filling. In a small bowl, combine the Egg Replacer powder with the hot water, stirring quickly with a spoon until mixture is consistent and slightly stiff. Set aside. Place the dairy-free dark chocolate chips and dairy-free soy margarine in a stainless steel bowl set over boiling water, stirring often, until the chocolate is melted.
6. Meanwhile, in a large mixing bowl with an electric hand mixer, mix the cream cheese and sugar on medium speed until smooth, about 4 minutes. Add in the Egg Replacer mixture and beat on high speed for 2 minutes more. Add the melted chocolate and vanilla and beat for 1 more minute on high speed, or until mixture is consistent.
7. Pour filling over the prepared crust, smoothing the top with an offset spatula. Bake at 400 F for 5 minutes, then turn down oven to 275 F and bake for about 40 minutes more. Allow cheesecake to cool and then chill in the refrigerator at least 2 hours before serving. (Note: It is a good idea to open the oven door for about 3 minutes to let the heat out when turning down the oven. If the oven is too hot for too long, your cheesecake will puff up and then fall.)
*If preparing six 4" cheesecakes, bake at 375 F for about 25-30 minutes.
Strawberry Cheesecake (Dairy-Free, Egg-Free)
This vegan cheesecake has become a family favorite, perfect for birthdays, the Fourth of July, cookouts, and Valentine's Day. While I prefer to make my own Graham Cracker Crust, feel free to use a dairy-free store-bought variety.
Makes one 10" cheesecake
Prep Time: :20
Cook Time: :45
Ingredients:
* 1 Prepared Dairy-Free Graham Cracker Crust (see Headnote)
* ¼ cup Egg Replacer powder
* ¼ cup plus 2 T. hot water
* 8 oz. fresh strawberries, stems removed, chopped
* 1 ¼ cup sugar, divided
* 1 T. corn starch dissolved in 1 T. cold water
* 32 oz. dairy-free soy cream cheese (4 8-oz. tubs), such as Tofutti
* 1 t. vanilla extract
Preparation:
1. Preheat the oven to 400 F. Set aside prepared Dairy-free Graham Cracker Crust.
2. In a small bowl, combine the Egg Replacer powder with the hot water, stirring quickly with a spoon until mixture is consistent and slightly stiff. Set aside.
3. In a small saucepan over medium-high heat, combine the strawberries with 1/4 cup of the sugar, stirring well until the sugar has dissolved. Cook, stirring often, for about 5 minutes, or until the strawberries are softened and the juices have combined with the sugar to form a thin syrup. Add the corn starch mixture, and, stirring constantly, cook until the mixture is consistent and thick, resembling strawberry preserves. Remove from heat and set aside.
4. In a large mixing bowl with a hand mixer, mix the dairy-free cream cheese and remaining 1 cup sugar on medium speed until fluffy, about 4 minutes. Add the Egg Replacer mixture and beat on high speed for 2 minutes more. Add the strawberry mixture and vanilla and beat for 1 more minute on high speed.
5. Pour the mixture over the prepared Dairy-free Graham Cracker Crust. Bake at 400 F for 5 minutes, then reduce the oven temperature to 300F, leaving the oven door open for several seconds to allow some of the heat to escape. Continue to bake the cups at 300F for about 30 to 40 minutes more, or until the cake is firm but slightly jiggly. Allow to cool completely on a wire cooling rack. Chill in the refrigerator for 2 hours or until set. Garnish with fresh strawberry halves and serve cold.
Graham Cracker Crust
Whether you decide to use homemade dairy-free graham crackers or a store-bought variety, this recipe is the perfect base for special fruit tarts or dairy-free cheesecake.
Makes one 9"-10" crust
Prep Time: :5
Cook Time: :7
Ingredients:
* 2 cups finely ground dairy-free graham crackers (either store-bought or homemade)
* 1/3 cup agave nectar or maple syrup
* 1/3 cup canola oil
* ½ t. cinnamon
* pinch of salt
Preparation:
1. Preheat the oven to 375 F. Lightly oil or grease (with dairy-free soy margarine) a 9”-10” springform pan, pie plate or desired baking dish, and set aside.
2. In a food processor, combine the graham cracker crumbs, agave nectar or maple syrup, canola oil, cinnamon and salt, and process for just a few seconds, or until the mixture just barely holds together. Press the mixture into the prepared pan with your hands. (I prefer to wear plastic sandwich bags or plastic gloves to keep the mixture from sticking to my fingers.) Bake for 7-10 minutes or until lightly golden brown. Allow to cool completely on a wire cooling rack before using.
This coffee cake is really special, not to mention infinitely healthier than butter-laden varieties! Feel free to add as many or as little blueberries as you like!
Makes one 8"x8"coffee cake
Ingredients:
* 2 cups all-purpose flour
* ½ cup whole wheat flour
* 3 T. sugar
* 2 t. baking powder
* 1 t. baking soda
* ½ t. salt
* 1 cup plain almond milk or soy milk
* 3 T. canola oil
* 1 T. apple cider vinegar
* ½ t. vanilla
* 3 T. Egg Replacer mixed with ¼ cup warm water (or, for non-vegans,one egg)
* 2 cups fresh blueberries, divided
*
* For the Topping:
* ¾ cup dark brown sugar
* ½ cup cake flour
* ½ t. cinnamon
* 2 T. cold dairy-free soy margarine, chopped into pieces
Preparation:
1. Preheat the oven to 350 F. Lightly grease an 8" x 8" cake pan with dairy-free soy margarine and set aside.
2. In a large mixing bowl, sift together the flours, sugar, baking powder, baking soda and salt and set aside. In another small mixing bowl, whisk together the almond milk, canola oil, apple cider vinegar and vanilla until well mixed. Add the wet ingredients and the Egg Replacer mixture to the dry, mixing until just combined (do not overmix!). Fold in 1 cup of the blueberries and pour the batter into the prepared pan. Arrange the remaining 1 cup blueberries on top of the batter.
3. Make the topping. In a small mixing bowl, mix together the brown sugar, cake flour and cinnamon. Using a pastry cutter or fork, cut in the pieces of soy margarine until the mixture resembles a crumbly topping. Sprinkle the mixture evenly over the cake. Bake on a middle rack in the oven for 35-40 minutes, or until a toothpick inserted into the center of the cake emerges clean and the top is golden brown. Allow the cake too cool on a wire cooling rack. Serve warm or at room temperature.
Chocolate Cheesecake
This dairy-free, vegan chocolate cheesecake recipe is really special and, although it requires a few steps, it's really easy to make!
Makes one 10" cheesecake or 4 4"cheesecakes
Prep Time: :15
Cook Time: 1:00
Ingredients:
* ¾ cups almond meal
* ¼ cup cocoa powder
* ¾ cup white flour
* 1 t. ground cinnamon
* ¼ t. salt
* 1/3 cup maple syrup
* ¼ cup oil
* ¼ cup Egg Replacer powder
* ¼ cup plus 2 T. hot water
* 2/3 dark dairy-free chocolate chips
* 1 T. dairy-free soy margarine
* 32 oz. dairy-free cream cheese, such as Tofutti
* 1 cup sugar
* ½ t. vanilla
Preparation:
1.Preheat oven to 375 F. Lightly oil a 10” spring-form pan or, alternatively, six 4” spring-form pans.* Set aside.
2. Make the crust. In a small bowl, combine the almond meal, cocoa powder, white flour, cinnamon and salt. In another bowl, mix the maple syrup and oil until well combined and add to the dry mixture until forming a slightly crumbly dough that just holds together.
3. Press dough into the bottom of prepared pan(s) and puncture in several places with a fork to prevent bubbles from rising. Bake for about 7 minutes, or until crust is just slightly browned, but not burnt. Set on a cooling rack to cool slightly.
4. Turn up oven to 400 F.
5. Make the filling. In a small bowl, combine the Egg Replacer powder with the hot water, stirring quickly with a spoon until mixture is consistent and slightly stiff. Set aside. Place the dairy-free dark chocolate chips and dairy-free soy margarine in a stainless steel bowl set over boiling water, stirring often, until the chocolate is melted.
6. Meanwhile, in a large mixing bowl with an electric hand mixer, mix the cream cheese and sugar on medium speed until smooth, about 4 minutes. Add in the Egg Replacer mixture and beat on high speed for 2 minutes more. Add the melted chocolate and vanilla and beat for 1 more minute on high speed, or until mixture is consistent.
7. Pour filling over the prepared crust, smoothing the top with an offset spatula. Bake at 400 F for 5 minutes, then turn down oven to 275 F and bake for about 40 minutes more. Allow cheesecake to cool and then chill in the refrigerator at least 2 hours before serving. (Note: It is a good idea to open the oven door for about 3 minutes to let the heat out when turning down the oven. If the oven is too hot for too long, your cheesecake will puff up and then fall.)
*If preparing six 4" cheesecakes, bake at 375 F for about 25-30 minutes.
Strawberry Cheesecake (Dairy-Free, Egg-Free)
This vegan cheesecake has become a family favorite, perfect for birthdays, the Fourth of July, cookouts, and Valentine's Day. While I prefer to make my own Graham Cracker Crust, feel free to use a dairy-free store-bought variety.
Makes one 10" cheesecake
Prep Time: :20
Cook Time: :45
Ingredients:
* 1 Prepared Dairy-Free Graham Cracker Crust (see Headnote)
* ¼ cup Egg Replacer powder
* ¼ cup plus 2 T. hot water
* 8 oz. fresh strawberries, stems removed, chopped
* 1 ¼ cup sugar, divided
* 1 T. corn starch dissolved in 1 T. cold water
* 32 oz. dairy-free soy cream cheese (4 8-oz. tubs), such as Tofutti
* 1 t. vanilla extract
Preparation:
1. Preheat the oven to 400 F. Set aside prepared Dairy-free Graham Cracker Crust.
2. In a small bowl, combine the Egg Replacer powder with the hot water, stirring quickly with a spoon until mixture is consistent and slightly stiff. Set aside.
3. In a small saucepan over medium-high heat, combine the strawberries with 1/4 cup of the sugar, stirring well until the sugar has dissolved. Cook, stirring often, for about 5 minutes, or until the strawberries are softened and the juices have combined with the sugar to form a thin syrup. Add the corn starch mixture, and, stirring constantly, cook until the mixture is consistent and thick, resembling strawberry preserves. Remove from heat and set aside.
4. In a large mixing bowl with a hand mixer, mix the dairy-free cream cheese and remaining 1 cup sugar on medium speed until fluffy, about 4 minutes. Add the Egg Replacer mixture and beat on high speed for 2 minutes more. Add the strawberry mixture and vanilla and beat for 1 more minute on high speed.
5. Pour the mixture over the prepared Dairy-free Graham Cracker Crust. Bake at 400 F for 5 minutes, then reduce the oven temperature to 300F, leaving the oven door open for several seconds to allow some of the heat to escape. Continue to bake the cups at 300F for about 30 to 40 minutes more, or until the cake is firm but slightly jiggly. Allow to cool completely on a wire cooling rack. Chill in the refrigerator for 2 hours or until set. Garnish with fresh strawberry halves and serve cold.
Graham Cracker Crust
Whether you decide to use homemade dairy-free graham crackers or a store-bought variety, this recipe is the perfect base for special fruit tarts or dairy-free cheesecake.
Makes one 9"-10" crust
Prep Time: :5
Cook Time: :7
Ingredients:
* 2 cups finely ground dairy-free graham crackers (either store-bought or homemade)
* 1/3 cup agave nectar or maple syrup
* 1/3 cup canola oil
* ½ t. cinnamon
* pinch of salt
Preparation:
1. Preheat the oven to 375 F. Lightly oil or grease (with dairy-free soy margarine) a 9”-10” springform pan, pie plate or desired baking dish, and set aside.
2. In a food processor, combine the graham cracker crumbs, agave nectar or maple syrup, canola oil, cinnamon and salt, and process for just a few seconds, or until the mixture just barely holds together. Press the mixture into the prepared pan with your hands. (I prefer to wear plastic sandwich bags or plastic gloves to keep the mixture from sticking to my fingers.) Bake for 7-10 minutes or until lightly golden brown. Allow to cool completely on a wire cooling rack before using.