Category: Food

This is a classic French canadian recipe that I’ve never actually tried before. I veganized this recipe and the results were quite delicious.

Cake

• 1½ Cup Flour
• 1 Tsp Baking Powder
• 1 Cup Sugar
• ¼ Cup Vegan Butter
• 1 Cup Almond/Soy/Rice Milk

1. Grease a 13×9″ (33 x 22 cm) baking pan.
2. In a small bowl, mix the flour and baking powder.
3. In a large bowl, cream the sugar and butter.
4. Add a quarter of the flour mix and milk and mix.
5. Continue adding the flour and milk in quarters until all of it is incorporated.
6. Pour the mixture into the greased pan.

Sauce

• 1 Cup Brown Sugar
• 1 Cup Maple Syrup
• 1 Cup Water
• ¼ Cup Vegan Butter

1. Preheat the oven to 325 F.
2. Place all of the ingredients in a sauce pot.
3. Bring to a boil stirring continuously.
4. Let boil for a few minutes.
5. Carefully pour the sauce onto the cake mixture. Do not mix.
6. Bake for 45 minutes.
7. Serve warm with ice cream.

I wanted to make snickerdoodle doughnuts after I had spotted a recipe online. Only they called for frying them, which I really don’t like to do! So I did some testing and came up with this recipe for a baked version. The result is alright.

Vegan Snickerdoodle Doughnuts

Makes 12 miniature doughnuts.

• 3 Tbsp Sugar
• 1 Tsp Ground Cinnamon
• 1 Cup Sugar
• ⅔ Cup Vegan Butter
• ⅓ Cup Apple Sauce
• 1 ¾ Cup Flour
• 2 Tsp Baking Powder
• ¼ Tsp Salt

1. Preheat the oven to 350 F.
2. In a small bowl, mix the 3 tbsp sugar and cinnamon.
3. Grease the doughnut pan. Place a bit of the cinnamon sugar mixture at the bottom of each well. Shake the pan until the cinnamon sugar coats all the walls.
4. In a large bowl, cream the 1 cup sugar and butter.
5. Mix in the apple sauce.
6. Add the flour, baking powder and salt. Mix until well combined.
7. Press the dough in each well of the doughnut pan.
8. Bake for 10 minutes.
9. Let cool for 3 minutes. Flip the doughnuts over on a plate or cooling rack.

Watermelon Cake with Coconut Whipped Cream

Makes four personal sized cakes.

• Watermelon
• 2 Cans of Coconut Milk (Don’t go low-fat)
• 2 Tbsp Icing Sugar
• Strawberry

1. Place the cans of coconut milk in the fridge overnight. The top half of the can will solidify.
2. Place a large bowl in the freezer.
3. Cut a 2″ slab of watermelon. Cut off the rind.
4. Use a cookie cutter to stamp out the watermelon cakes from the slab. Temporarily place these cakes on a large plate to let the water seep out while you prepare the coconut whipped cream.
5. Take the bowl from the freezer. Grab the cans of coconut milk from the fridge. Flip them upside down and open them up. Discard the liquid and dump the solid in the bowl.
6. Add the icing sugar and whip up the coconut mixture.
7. Place the cake on a serving plate. Pour a glob of whipping cream on top, making a circular motion with a spoon on top to get it to go down the sides. Then smooth out the sides.
8. Decorate the top of the cake with a slice of strawberry and serve.

Notes

I came up with this recipe after seeing a picture of a watermelon cake floating on a photo sharing site. The first try-through was a bit of a mess; I got a technique fleshed out the second time round. If you lack a cookie cutter to stamp out the watermelon cakes, you can use an empty can of coconut milk with both ends open.

The results are pretty great. Tasty and light. It’s now one of my favourite recipes.

Makes four 4.5” tarts.

Oreo Cookie Crust (Original)

• 24 Oreos
• 1/4 Cup Melted Vegan Butter (eg. Earth Balance)

1. Place parchment paper in the bottom of the tart pans.
2. In a large bowl, turn the cookies into fine crumbs.
3. Add melted butter and mix well.
4. Line the tarts with the Oreo mix to make a crust.
5. Place the tarts in the freezer.

Sunflower Butter Filling (Original)

• 300g Silken Tofu
• 1 Cup Peanut/Sunflower/Almond/etc. Butter
• 1/8 Tsp Xantham Gum (Optional)

1. Combine the ingredients using a blender/food processor/etc.
2. Pour into the crust and freeze for an hour.

Chocolate Ganache

• 5 Tbsp Vegan Milk (eg. Unsweetened Almond Milk)
• 1 Cup Dairy-Free Semi-Sweet Chocolate Chips
• 3 Tbsp Maple Syrup

1. In a small sauce pan, boil the milk.
2. Remove from heat and add chocolate and maple syrup. Mix until fully melted.
3. Pour the chocolate mixture on top of the tarts.
4. Refrigerate the tarts until the chocolate ganache has set.

Thoughts

I improvised this recipe trying to replicate the peanut butter tarts they serve at Bridgehead. This did not at all turn out like those – everything was far softer to the point I called it a mousse instead of a tart. Still good, just different.

The crust did not hold together. The cookie crumbs would need to be finer, or perhaps use a flour plus cocoa crust recipe.