DAIRY-FREE DESSERTS SHOW #709

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Coconut, Orange and Carrot Mini-Cakes

MAKES THREE 6-INCH CAKES (12 TO 14 SERVINGS)

VEGAN CREAM CHEESE FROSTING

2 containers (8 ounces each) vegan cream cheese

1/4 cup vegan margarine

2 teaspoons vanilla extract

1 cup plus 2 tablespoons vegan powdered sugar

To make the frosting, put the vegan cream cheese, margarine and vanilla extract into a small bowl and stir briskly with a fork until smooth and thoroughly combined. Stir in the vegan powdered sugar and mix until incorporated and smooth. Cover and refrigerate for 3 to 4 hours before using.

 

CAKE

2 cups whole wheat flour

11/2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons freshly ground golden flaxseeds

1/3 cup unsweetened shredded dried coconut

3/4 cup firmly packed vegan dark brown sugar

• 11/4 cups freshly squeezed orange juice (zest the oranges first)

• 2/3 cup water

• 1 tablespoon vanilla extract

• 11/3 cups plus 2 tablespoons shredded carrots

• 1/2 cup raisins

• 2 tablespoons orange zest

Preheat the oven to 350 degrees F. Generously coat three 6-inch round cake pans with vegan margarine. 

To make the cakes, put the whole wheat flour, baking powder and baking soda into a large bowl and stir with a dry whisk to combine. Add the ground flaxseeds, coconut and brown sugar and stir with the whisk to combine. Stir the orange juice, water and vanilla into the flour mixture and mix with a large spoon just until incorporated. Add 11/3 cups of the shredded carrots, raisins and 1 tablespoon orange zest and mix until incorporated. Pour one-third of the batter into each of the prepared cake pans. Bake 33 to 37 minutes, or until a toothpick inserted into the center of each cake comes out clean. Put the pans on a wire rack and gently loosen the sides of the cakes with a kitchen knife. Cool for 5 to 7 minutes and carefully invert each cake onto the rack. Let cool completely (about 2 hours) before piping or spreading the Cream Cheeses frosting over the cakes. Garnish with shredded carrots, if desired.

 

Pumpkin Spice Cheeze-Cake

CRUST

1¾ cups ginger cookie crumbs

¼ cup vegan margarine, melted

 

FILLING

2 tablespoons rolled oats

14 to 16 ounces firm regular tofu

1 can (about 16 ounces) unsweetened pumpkin purée

2⁄3 cup dark brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon 

¼ teaspoon allspice

 

TOPPING

3 tablespoons cookie crumbs

Preheat the oven to 350 degrees F. Liberally coat a 10-inch round springform pan with vegan margarine. To make the crust, put 1 3⁄4 cups cookie crumbs and the melted margarine in a medium-sized bowl and mix with a fork until well combined. Pat the crumbs firmly into the bottom of the prepared pan using a measuring cup. Bake the crust for 5 minutes. Remove from the oven and let cool 5 minutes.

To make the filling, put the rolled oats in blender and process into coarse crumbs. Add the tofu, pumpkin purée, brown sugar, vanilla extract, cinnamon and allspice and process until smooth and creamy. Pour the filling into the crust and bake for 30 to 35 minutes, or until firm to the touch. Remove the cake from the oven and place it on a wire rack. Cool for 15 minutes, then carefully run a table knife around the perimeter of the cake to ensure it does not stick to the side of the pan.

Sprinkle 3 tablespoons of cookie crumbs evenly over the top of the cake, gently pressing them into the top, so the crumbs adhere. Release the side of the springform pan to unmold. Cover the cake very loosely and refrigerate 3 to 24 hours before serving. Covered tightly and stored in the refrigerator, leftover cheeze-cake will keep for about 2 days. Serve with store bought vegan whipped topping, if desired.

Chocolate Polka-Dot Bark (2 versions)

Makes 12 servings

#1

1 cup vegan chocolate chips (55% Cacao)

35 to 45 vegan white chocolate chips

¼ cup sweetened dried cranberries

3 tablespoons chopped pecans

 

#2

1 cup vegan chocolate chips (85% Cacao)

35 to 45 vegan white chocolate chips

¼ cup raisins

3 tablespoons roasted and/or raw cashew halves

 

Line two 9-inch square baking pans with unbleached parchment paper, leaving an overhang of 1-inch “wings” on two sides of the pans.

 

Melt the chocolate in a double boiler over low heat. Pour the melted chocolate onto the prepared baking pans on wire racks and spread it in a thin, even layer, using a rubber spatula, leaving about a ½ inch between the edge of the chocolate and the side of the pan.

 

Arrange the white chocolate chips in a “polka-dot’ pattern over the top of the warm chocolate and press them gently in to the chocolate. Put the cranberries in between the white chocolate chips, then sprinkle with the pecans, pressing them gently into the chocolate so they adhere. (Or #2 - Put the raisins in between the white chocolate chips, then arrange the cashews in between, pressing them gently into the chocolate so they adhere.) Freeze for 15 minutes, or until set, then gently peel off the parchment from the bottom of the chocolate.

Put the chocolate on a cutting board and randomly break it into pieces of “bark.” Serve immediately, or refrigerate the bark in a tightly closed container (between sheets of parchment paper) for up to one week.