VEGAN EASTER CAKES, TOPPINGS AND ICINGS, AND CHEEZECAKES:

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From: Bryanna (NewVeggies.vegsource.com)
Subject: VEGAN EASTER CAKES, TOPPINGS AND ICINGS, AND CHEEZECAKES:
Date: March 20, 2005 at 10:13 am PST

VEGAN EASTER CAKES, TOPPINGS AND ICINGS, AND CHEEZECAKES:

NOTES:

ON CORNSTARCH; Call me old-fashioned, but I really feel that cornstarch is the most reliable and easy-to-work-with starch. I’ve tried arrowroot, but it is just not as consistently reliable as cornstarch. To avoid GMOs, you can use organic cornstarch from your HFS.

ALCOHOL: SEE NOTES AT THE BOTTOM OF THIS FILE ON VEGAN ALCOHOL AND SUBSTITUTES FOR ALCOHOL.

VEGAN COLORED SUGAR SPRINKLES: (use organic vegan sugar)
spirulina with sugar to make green, blueberries or blackberries with sugar to make purple, and turmeric with sugar to make yellow

ABOUT CHOCOLATE:

REMEMBER, it's important to use organic chocolate and avoid cheap chocolate (vegan or not) that is most likely produced with the use of child slave labor. Read John Robbins article on this at the link below (there are lots of alternatives):
http://www.foodrevolution.org/slavery_chocolate.htm

Use the following cake and icing recipes to make your own Easter creation:

THIS IS MY BASIC CAKE RECIPE. It can be used to create all kinds of delectable vegan cakes and desserts. See below for resources for better cake making, professional cake-making and special occasion cakes. It’s best to make big cakes by making several double batches. 2 x this recipe will make 10 cups of batter.

Read this page for lots of info to make your layer cakes better:
Cakes 101:
http://baking911.com/cakes_101.htm

BRYANNA'S VEGAN GENOISE CAKE
Makes two 9" layers (5 c. batter)

This is the basic vegan layer cake, pretty low in fat. It can also take the place of sponge cakes. I wanted to make a cake that was light and "buttery", but fairly low in fat (1/12th of the cake contains 1 and 1/2 tsp. fat) and easy to make. This one won't disappoint, if you use a good-quality dairy-free margarine (like Earth Balance). (You can substitute 6 T. neutral cooking oil , if you prefer, but I don't think the flavor is as fine.) A good choice for vegan wedding cakes (see resources below).

2 and 1/2 c. plus 2 T. pastry or cake flour (this should be white flour, organic if possible, for most occasions, but for an “everyday” cake you can use all or part wholewheat pastry flour)
NOTE: To measure the flour, stir the flour in the bag or container, then spoon it out into the cup measure and level off with a knife. Do not sift or pack down.

1 and 1/2 c. granulated vegan white sugar (organic, if possible)
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/4 c. plus 2 T. Earth Balance
1 c. water
3/4 c. soy or rice milk
1 T. lemon juice
1 T. vanilla
OR 1 and 1/2 tsp. pure almond or lemon extract

Preheat oven to 350 degrees F.

Prepare the pans by greasing with Pan Coating (see below). Optional: Line the bottoms of the pans with cooking parchment cut to fit the bottom and grease the parchment paper with Pan Coating as well.

Mix the dry ingredients together with a whisk in a large mixing bowl. Add the margarine and the water and beat with an electric mixer for a minute. Add the remaining ingredients and beat one more minute. Divide equally between two 9" greased and floured round cake pans. Bake 25-30 minutes, or until cakes test done.

Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm. To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer . Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.

VARIATION:
CHOCOLATE GENOISE-- Substitute 1/2 c. of organic cocoa powder for 1/2 c. of the pastry flour. Use vanilla or almond extract.

LEMON GENOISE CAKE: Use 2 and 1/2 tsp. baking powder and omit baking soda. Use 2 T. fresh lemon juice and grated zest of one organic lemon. Use only 1/2 T. vanilla.

GENERIC PAN COATING OR PROFESSIONAL OR BAKER'S GREASE:

Beat together equal parts shortening, oil, and unbleached flour. (I used a hand immersion blender.) NOTE: You can use organic ingredients, though not much of it is going to get into the cake itself. You can use palm oil shortening such as Spectrum, or a non-hydrogenated one like Smart Balance, if you like, though this coating will not contribute much in the way of trans fats to the cake itself.

You can also buy this in cake supply stores an specialty cooking shops. Store in a closed container in the refrigerator, but let come to room temperature before using.

Use a pastry brush to apply the coating on the inside of your pan and no need to flour after applying.

How to prepare baking pans:
http://baking911.com/howto_pans_prepare.htm

http://baking911.com/howto_pans_prepare.htm#Professional

FOR SPECIAL OCCASION CAKES:

From baking 911.com:

To bake even layers, my best fix for this is to wrap the outside of the cake pan with a damp towel strip and pin in place BEFORE filling with batter. This insulates the cake pan and allows the cake batter to bake evenly, resulting in a nice evenly baked cake. You can buy the Magic Cake Strips for wrapping your pan, but I find that a homemade one works just as well: Make a 2-inch wide strip from an old heavy bath towel, soaked in cold water and just wrung out and then wrap tightly around the pan, pin in place and bake as usual. Remove the wrap after the cake has rested in the pan 5 minutes and your cake layers should be even! - Tami

Wedding Cakes:
http://baking911.com/cakes_wedding.htm

Layer cake tips:
http://baking911.com/cakes_layer.htm

Leveling, trimming an splitting cake layers:
http://baking911.com/decorating_cakes_cut_layers.htm

BRYANNA’S VEGAN BUTTERCREAM FROSTING
This is a creamy vegan “buttercream” with a lower percentage of fat than most “buttercreams”. It has a lovely off-white hue. Use this as a base for many flavors of “buttercream”. It stands up well for special occasion cakes and can be multiplied.

1/4 c. Earth Balance
1/4 c. non-hydrogenated shortening (such as palm-oil shortening, like Spectrum, or Smart Balance)
3/4 lb. organic powdered sugar (such as Hains, Wholesome Foods or Florida Crystals), sifted (have a bit more on hand in case the icing needs thickening-up)
2 T. plus 2 and 1/2 tsp. nondairy milk, organic nondairy creamer, or fruit juice of choice
OR 5 and 1/2 tsp. one of the aforementioned liquids PLUS
1 T. liqueur of choice OR orange flower water or rosewater OR juice
1 tsp. vanilla OR 1/2 tsp vanilla plus 1/2 tsp. orange, lemon or almond or other extract
OPTIONAL: 1/2 to 1 and 1/2 T. grated organic citrus zest

In the large bowl of an electric mixer, cream the Earth Balance and shortening until smooth. Add 2 c. of the sugar and the remaining ingredients. Beat until creamy. It may look curdled—don’t worry! Add the remaining sugar, a little at a time, as you beat it, until it holds it shape well and you can see “trails” in it from the beaters.

BRYANNA’S STEAMED VEGAN SPONGE CAKE (WITH BAKED VERSION)
Serves 12
This is from my book “Authentic Chinese Cuisine for the contemporary Kitchen”.

TO BAKE THIS CAKE: bake at 325 degrees F for about 20 minutes, or until olden and light a springy to the touch (use a cake tester, too); or, for the small pans, 11 minutes.

A ubiquitous sweet in Chinese bakeries and tea-houses is the Chinese steamed sponge cake. No doubt it has Western origins (a recipe from a Chinese farmer's almanac in the 18th century described it as "Foreigner's Cake"), but it is well-entrenched in the Chinese cuisine today.

This vegan version is light and spongy. We like it with fruit on it, such as thawed frozen berries.

"Egg White" Mixture:
3 T. EnerG Egg Replacer (this is the only brand that whips enough for this recipe)
3/4 c. cold water

Dry Ingredients:
1 and 1/2 c. white pastry flour
1 and 1/2 tsp. baking powder
1/2 tsp. salt

Wet Ingredients:
1 and 1/4 c. very light granulated unbleached sugar or white beet sugar
1/2 c. soymilk or other non-dairy milk
2 T. oil
1/4 tsp. vanilla extract
1/4 tsp. pure almond extract

Generously grease a small (9" across the top, 6" across the bottom, and 3" deep) tube pan OR a special pan that makes 4 small (4" across and 2" deep) tube cakes with dairy-free margarine or vegetable shortening.

Place the egg replacer powder and water into a medium sized, deep mixing bowl. Beat with an electric beater, scraping the sides often at first, for about 10 minutes, or until the mixture looks like beaten egg whites that will hold a soft peak.

Mix the dry ingredients well in a medium bowl.

Blend the wet ingredients in a blender or food processor until the sugar is almost dissolved. Add this to the dry ingredients and mix well, but briefly, until the mixture is smooth, but without beating it.

Now, scoop in the "egg white" mixture and, with a rubber spatula, fold and turn the mixture carefully (do not stir it in) into the batter until it is homogenous, or until no big blobs of "egg white" remain and the mixture is a light, airy batter.

Scrape the batter into the prepared pan(s). Place the pan on a rack in a large pot above simmering water, or balance it on two chopsticks placed across the bottom of a large wok with simmering water in it (or use 4 chopsticks, "tic-tac-toe" style. The water should not touch the cake pan. Cover the pot or wok tightly (do not cover the cake pan). Cook over medium-high heat until a toothpick comes out clean when inserted in the center, and the cake is light and springy to the touch. This may take 1 hr. for the large pan, or 25 minutes for the smaller pans, but check often. (Since the cake contains baking powder, it will not fall like an angel cake, unless you really give it a jolt.) Add boiling water as necessary. The cake will not brown.

Place the pan on a cake rack for 5 minutes, then loosen the sides, place a plate over the top, turn it over and give the bottom of the pan a whack to loosen it. Serve hot or cooled with fruit.

BRYANNA’S LOWER-FAT VEGAN WHITE COCONUT CAKE
Makes 3/ 8” round layers or 2/ 9” round layers or 18 cupcakes

If you make this EXACTLY as directed (timing of the mixing is especially important, since you don't want to develop the gluten too much, or it will be tough-- ordinarily, the fat in cake batter coats and tenderizes the gluten, but this is a low-fat cake), you’ll have a lovely, tender white with a fine crumb and a buttery taste that belies the fact that it contains half the fat (at least) of most recipes for this type of cake. Light-colored cake pans are best for this delicate cake (dark pans may brown the outside too much).

DRY MIX:
3 c. white cake flour (spoon it into the measuring cup and level the top with a knife)
NOTE: You can get unbleached cake and pastry flour in health food stores (sometimes organic)
1 T. baking powder
3/4 tsp. salt

BLENDED MIX:
1 and 1/2 c. lite coconut milk
1/4 c. PLUS 2 T. extra-firm SILKEN tofu crumbled
1 and 1/2 T. soymilk powder (bulk is okay)
1 and 1/2 tsp. pure vanilla extract
3/8 tsp. coconut extract

SUGAR/”BUTTER” MIX:
6 T. non-hydrogenated shortening, such as Spectrum OR food-grade coconut oil, frozen
1 and 1/2 c. white beet sugar OR very light-colored, finely-granulated unbleached sugar (grind in a dry blender to make it finer, if necessary

FROSTING:
Vegan Coconut Mock Buttercream Frosting (recipe below)
unsweetened shredded coconut to cover frosting, lightly toasted if desired

Preheat the oven to 350 degrees F. Grease and flour the appropriate pans. Use light-colored pans and line the bottoms with waxed paper or parchment or oiled brown paper.

Sift the Dry Mix ingredients into a medium bowl, mixing well.

Place the Blended Mix ingredients in a blender and blend about 1 minute, or until perfectly smooth.

In a smaller bowl, beat the frozen oil and sugar with an electric hand-held mixer for about 2 minutes. Whiz the Blended Mix for a few seconds and then add it to the bowl with the Sugar/oil mixture. Beat it with the electric mixer on medium speed for about 1 minute, increasing it to high speed after 30 seconds. When nice and frothy, make a well in the center of the Dry Mix and pour in the liquids. Stir the mixture just until you can’t see flour anymore, then beat it with the electric mixer for about 5 seconds, no more. You want a smooth batter, but you want to beat it as little as possible so that it will be tender.

Divide the batter gently and evenly between the pans and smooth the batter gently with a rubber spatula so that it is a little higher on the sides than in the middle—this is so it will not rise into a “hump” in the middle.

Place gently onto the center rack of the oven and bake the cake for 25 minutes; cupcakes about 15-20 minutes. Do not open the oven before the minimum time. Test with a cake tester. Do not over-bake. Remove from oven to racks and cool in pans 10 minutes before removing carefully from pans. Cool completely before frosting with Vegan Coconut Mock Buttercream Frosting (recipe below), then coat with shredded unsweetened coconut (lightly toasted, if desired).

BRYANNA’S VEGAN COCONUT MOCK BUTTERCREAM FROSTING

Enough for a 2 layer/ 8” cake or a 9x13” sheet cake.

1 c. lite coconut milk or other nondairy milk
6 T. white unbleached flour
3 to 6 T. non-hydrogenated shortening OR vegan margarine, such as Earth Balance or Soy Garden
1 c. white beet sugar or very light granulated unbleached sugar
1 tsp. vanilla extract
OPT: 1/4 tsp. coconut extract (use this definitely if you don’t use the coconut milk)
1/8 tsp. salt

Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly (place in a small bowl inside of a larger bowl of cold water).

With an electric mixer beat the shortening or margarine, sugar, vanilla and salt until light and fluffy—- several minutes. Beat in the cooled flour paste with the electric beaters and mix until smooth and fluffy. IMPORTANT! Chill thoroughly before frosting. Use to frost any cooled cake. IMPORTANT! Keep the frosted cake refrigerated until serving time.

BRYANNA’S LOW-FAT BUTTERY VEGAN WHITE OR YELLOW CAKE
Makes 3/ 8” round layers or 2/ 9” round layers or 18 cupcakes

If you make this exactly as directed, you’ll have a lovely, tender white or yellow cake (if you use Earth Balance it will be yellow; if you use oil it will be almost white) with a fine crumb and a buttery taste that belies the fact that it contains half the fat (at least) of most recipes for this type of cake. Light-colored cake pans are best for this delicate cake (dark pans may brown the outside too much).

*NOTE ON SUGAR: Florida Crystals will work in this recipe, but would have to be ground finer in a dry blender.

BLENDED MIX:
1 and 1/2 c. lite soymilk (I use Vitasoy Original diluted half-and-half with water)
1/4 c. PLUS 2 T. extra-firm SILKEN tofu OR medium-firm tofu, crumbled
1 and 1/2 T. soymilk powder (bulk is okay)
1 and 1/2 tsp. pure vanilla extract
OPTIONAL: 3/8 tsp. pure almond extract

SUGAR/”BUTTER” MIX:
6 T. Earth Balance Natural “Buttery” Spread OR cold
1 and 1/2 c. white beet sugar OR very light-colored, finely-granulated unbleached sugar (grind in a dry blender to make it finer, if necessary)—see NOTE* above

Preheat the oven to 350 degrees F. Grease and flour the appropriate pans. Use light-colored pans and line the bottoms with waxed paper or parchment or oiled brown paper.

Sift the Dry Mix ingredients into a medium bowl, mixing well.

Place the Blended Mix ingredients in a blender and blend about 1 minute, or until perfectly smooth.

In a smaller bowl, beat the Earth Balance and sugar with an electric hand-held mixer for about 2 minutes. Whiz the Blended Mix for a few seconds and then add it to the bowl with the Sugar/“Butter” mixture. Beat it with the electric mixer on medium speed for about 1 minute, increasing it to high speed after 30 seconds. When nice and frothy, make a well in the center of the Dry Mix and pour in the liquids. Stir the mixture just until you can’t see flour anymore, then beat it with the electric mixer for about 5 seconds, no more. You want a smooth batter, but you want to beat it as little as possible so that it will be tender.

Divide the batter gently and evenly between the pans and smooth the batter gently with a rubber spatula so that it is a little higher on te sides than in the middle—this is so it will not rise into a “hump” in the middle.

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BRYANNA’S ALMOST FAT-FREE LEMON POPPY SEED BUNDT CAKE
1 large bundt or tube cake or 18 cupcakes

This is a quite revolutionary cake recipe-- no eggs, no oil, no butter, no dairy. But it comes out quite light and moist. The only fat comes from the tofu and the poppy seeds, so 1/16th of the cake ( a good-sized slice) contains about 2.25 g fat and a cupcake contains about 2 g. A variation without the poppy seeds would contain about 1.2 g per slice, or 1 g per cupcake. Using a fat-reduced tofu will lower it still further.

This batter can be made into 24 cupcakes (bake 20 minutes) or a cake roll (1/2 recipe for 10x15" pan)-- bake 10 minutes.

IMPORTANT NOTES: Use pastry flour (unbleached or wholewheat) and don't substitute more wheat flour for the oat or barley-- you don't want too much gluten in this cake or it will be tough.
*Use a bundt or tube pan for even cooking in the middle. If you want frosting in the middle, you can slice it in half horizontally after cooling.
*Use a hot glaze on the warm cake, or cool it covered with a clean tea towel to keep the outside moist
* It is actually better in texture, and the crust softens, after a day in the refrigerator, well-wrapped with plastic wrap.

Preheat the oven to 350 degrees F. Spray a bundt pan with non-stick spray, or grease and flour as usual.

Mix in food processor or blender until smooth:

1 lb. medium-firm tofu, drained
2 c. light unbleached sugar
1/4 c. lemon juice
2 T. lemon extract
1 tsp. vanilla

In a medium bowl mix (sift before measuring flour):

2 c. pastry flour (regular, unbleached or wholewheat)
2/3 c. oat or barley flour (oats can be ground in a dry blender)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/4 c. poppy seeds

In a small bowl mix with an egg beater or electric mixer until like softly mounded beaten egg whites:

2 T. plus 2 tsp. EnerG Egg Replacer
1/2 c. cold water

Pour the blended mixture into the flour mixture and mix as BRIEFLY but smoothly as possible, then fold in the beaten egg replacer mixture with a rubber spatula, folding it in thoroughly but GENTLY. Spoon it evenly into the prepared bundt pan.

Bake in the centre of the oven for 45 minutes (cupcakes for about 25-- check with a toothpick). Test for doneness. Let cool in the pan on a rack for 5 minutes, then loosen sides and invert on the rack. Cool, covered with a clean tea towel.

If you like, glaze the warm cake with a sweet glaze while still warm. With or without glaze, you can frost with a lemon icing, refrigerate until the icing is firm, then cover with Saran
Wrap and refrigerate. Best a day later. Slice carefully.

VARIATION: Omit poppy seeds and lemon extract; use 1 T. vanilla-- maybe a little almond extract-- for a plain "white" cake. Or use orange extract. (Don't omit the lemon juice, though-- it has to react with the baking soda.) Or make it into a spice cake-- consult cookbook for amounts of spices. Use this as a general basic cake recipe to experiment with.

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BRYANNA’S TROPICAL DELIGHT CAKE makes 1/ 10” tube cake

From my new book "The Fiber For Life Cookbook".

This is a new (vegan) version of a recipe from the La Leche League International official cookbook Wholefoods for the Whole Family (NAL Books), for which I was an Associate Editor. It makes a nutty, fruity special occasion cake.

WET MIX:
1/2 c. cold water
2 T. flaxseeds
3/4-1 c. granulated light unbleached or white beet sugar.
2 T. oil
1/ 19 oz. can crushed pineapple (unsweetened) with juice

DRY MIX:
2 c. wholewheat pastry flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 T. soymilk powder or rice milk powder
1/4 c. wheat germ

ADDITIONAL INGREDIENTS:
1 c. diced pitted dates
3/4 c. chopped nuts
1/2 c. unsweetened shredded coconut

Preheat oven to 350 degrees F. Grease and flour a 10” tube pan.

In a high-speed blender, blend together the 1/2 c. water and the flaxseeds until “gloppy” like egg whites . Add the sugar and oil and blend well. Add the can of pineapple with juice and blend briefly.

In a medium bowl whisk together the Dry Mix ingredients. Stir in the dates, nuts and coconut. Pour in the liquid ingredients and stir briefly. Pour into the prepared tube pan. Bake 35-40 minutes. Cool and frost with Banana-Nut Crème Cheeze Frosting (below).

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BRYANNA’S LOW-FAT PINEAPPLE-CARROT CAKE Makes one 10" tube or bundt cake
From my new book "The Fiber For Life Cookbook".

I always thought it was a shame to load a high-fiber, healthful carrot cake with the huge amount of oil called for in conventional recipes. You won’t miss it in this one!
NOTE: Fat-free, moist cakes should be baked in a tube or bundt pan, so that they don't get soggy in the middle.

DRY INGREDIENTS:
2 c. wholewheat pastry flour OR 1 and 1/2 c. wholewheat pastry flour PLUS 1/2 c. oat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt

LIQUID INGREDIENTS:
1 and 1/2 c. sugar
1/4 c. water blended in blender until “gloppy” with 1 T. flaxseeds
OR 1/4 c. medium-firm tofu
juice drained from half a 19 oz. can of crushed unsweetened pineapple
1 tsp. vanilla OR 1/2 tsp. EACH lemon and coconut extracts

ADDITIONAL INGREDIENTS:
half a 19 oz. can of crushed unsweetened pineapple, drained (juice used above, with liquid ingredients)
2 c. finely grated carrots
1 T. powdered egg replacer mixed with 1/4 c. cold water

Preheat the oven to 350 degrees F.

Whisk together the dry ingredients in a medium bowl. Combine the liquid ingredients together in a blender or food processor until smooth. Pour this into the dry ingredients along with the pineapple and carrots. Mix briefly but well.

Beat the powdered egg replacer and water in a deep, small bowl with an electric mixer or rotary beater until it is softly-mounded like beaten egg whites. Fold this carefully into the cake batter until well-distributed. Smooth the batter into a sprayed nonstick tube or bundt pan and bake for 15 minutes. Reduce heat to 325 degrees F and bake 30 minutes more, or until the cake tests done with a cake tester. Let cool in the pan 5 minutes, then invert on a rack to cool, covered loosely with a clean tea towel.

Sprinkle the cake while still warm with powdered sugar you can make this with light-colored unbleached sugar by blending in a DRY blender with a spoonful of cornstarch until powdery), or frost thinly with Soy-Sugar Glaze (see above) or White Maple Glaze (see above), flavored with a bit of lemon extract, if you like. If you prefer a creamy frosting, use Tofu-Cashew Crème Cheeze Frosting (see below ).

COOL COMPLETELY BEFORE CUTTING.

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BRYANNA'S TOFU-CASHEW CREME CHEEZE FROSTING Makes 2 and 1/2 c. (enough for a 2 or 3 layer cake)

2 (12.3 oz.) boxes extra-firm SILKEN tofu, squeezed dry as instructed below
2/3 c. raw cashew pieces, ground fine in a mini-chopper or coffee/spice mill
1/3 c. light Grade A maple syrup
3 T. plus 1 tsp. lemon juice
1 and 1/4 tsp. vanilla
1 tsp. salt

Crumble the tofu into a clean tea towel gather up the ends. Twist and squeeze repeatedly until the tofu is as dry as possible. Beat all of the frosting ingredients in a food processor until VERY smooth. Refrigerate while the cake is being made. Check the frosting when you take the cake out of the oven. If it is too firm to spread, leave it at room temperature while the cake cools. Refrigerate the frosted cake.

VARIATIONS:

Banana-Nut (or Coconut) Creme Cheeze Frosting: Add 1 small ripe mashed banana to the processed mixture and fold or pulse in 1/4 c. minced toasted walnuts, pecans, or unsweetened coconut flakes.

Lemon Creme Cheeze Frosting: Use 1/4 c. lemon juice and only 1 tsp. vanilla. Add 1 T. grated lemon zest (preferably organic).

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BRYANNA’S FLUFFY WHITE VEGAN ICING (WITH VARIATIONS)
(Adapted from “The New Farm Vegetarian Cookbook” edited by Louise Hagler)
Enough for a 2 layer/ 8” cake or a 9x13” sheet cake.

1 c. nondairy Milk
6 T. white unbleached flour
3 to 6 T. Margarine (Earth Balance) OR shortening (Spectrum) OR a combination ( I used 6 T. shortening)
(another option might be coconut butter or oil-— make sure it’s food grade-- haven't tried this)
1 c. white beet Sugar or very light granulated unbleached sugar
1 tsp. Vanilla extract, or other extract, or grated organic citrus zest
1/8 tsp. salt

Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly (place in a small bowl inside of a larger bowl of cold water).

With an electric mixer beat the butter, sugar, vanilla and salt until light and fluffy—- several minutes. Beat in the cooled flour paste with the electric beaters and mix until smooth and fluffy. IMPORTANT! Chill thoroughly before frosting. Use to frost any cooled cake. IMPORTANT! Keep the frosted cake refrigerated until serving time.

VARIATIONS: 1.)Add 3 T. dark organic cocoa powder to the sugar/margarine mixture. (or, you could add an oz. of melted unsweetened or semi-sweet organic vegan chocolate.)

2.) use 1/2 c. strong coffee instead of half of the non-dairy milk for a coffee icing— 3.) if you use the cocoa too, it’s a mocha icing.

4.) Use 2 T. of liqueur, brandy, rum, etc., or some rosewater or orange flower water, in place of 2 T. of the milk.

5.) use fruit juice instead of some of the milk—- berry juice will make a pink icing.

6.) ideas for coloring icing—- 1 tsp. pureed beet and/or pureed blueberries; pinches of dark green spirulina powder.

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CHEEZECAKES:

This is from my book "The almost No-Fat Holiday Cookbook", so it is very low in fat. If you prefer, you can use your own crumb crust recipe.

You can make this "cheesecake" with your own favorite fruit topping, such as strawberry or blueberry, too. You can use the Fruit Preserve Topping from the second recipe.

BRYANNA’S NO-BAKE CHEESECAKE PIE WITH APRICOT TOPPING Serves 8

NOTE: You can use either 1/2 tsp. or 3/4 tsp. of agar powder in the filling-- I prefer a slightly soft filling, so I use 1/2 tsp., but if you like it firmer use the 3/4 tsp.. Don't use any more than that, however, or it becomes rubbery.

1/ 9" Vanilla Cookie or Graham Cracker Crumb Crust (see below)
FILLING:
2 c. crumbled, packed extra-firm SILKEN tofu
3/4 c. plus 2 T. water
1/3 c. granulated light unbleached or white beet sugar
2 T. lemon juice
1 tsp. lemon extract
1/2-3/4 tsp. agar powder (or 1-1 and 1/2 T. agar flakes)
1/2 tsp. vanilla
1/4 tsp. salt
OPTIONAL: 1/2 tsp. coconut extract (I think this adds a richer flavor)

APRICOT TOPPING:
1 c. chopped dried apricots
apple juice to cover
2 T. maple syrup or liquid fruit juice concentrate
1 T. water
1 T. lemon juice
2 drops of pure almond extract or lemon extract

The day before, start the Topping
by soaking the chopped apricots in apple juice to cover over night. The next day, simmer the apricots and juice uncovered over low heat, stirring frequently, until the apricots are very soft and the liquid is absorbed. Remove from the heat and add the sweetener, lemon juice, water and extract. Pour into a bowl and cover with plastic wrap. Set aside to cool.

Make the crust and either microwave on HIGH for 2 minutes, or bake at 350 degrees F for 5 minutes, then cool while you make the filling.

To make the filling,
mix the water and agar in a small saucepan, let it sit for a few minutes, then stir constantly over high heat until it boils. Turn it down and simmer gently for 3 minutes. Add the tofu, crumbled, to the pot along with the sugar and lemon juice. Stir until the tofu is hot to the touch (this is important so that the agar does not gel too quickly). Pour this into the blender or food processor with the extracts and salt and blend until VERY smooth, stopping and scraping the mixture down a couple of times. Pour the mixture into the prepared pie pan and smooth the top. Refrigerate until firm and cold, at least 2 hours.

Spread the apricot mixture evenly over the top before serving. Cut into 8 wedges.

BRYANNA’S CRUMB CRUST:

3/4 c. vegan graham cracker crumbs OR vanilla wafer crumbs (see recipe for vanilla wafers below)
3 T. light corn syrup or brown rice syrup OR melted Earth Balance or other vegan margarine, OR a mixture of the two

Mix the crumbs with the syrup and press onto the bottom and sides of a lightly-oiled 8" pie pan.

NOTE: If you can’t find vegan graham crackers or vanilla wafers, try this recipe;

BRYANNA’S VEGAN VANILLA WAFERS

2 cups unbleached flour (or wholewheat pastry flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup Spectrum shortening or vegan margarine
1/2 T. Energ egg replacer beaten frothy with 2 T. water
1 cup granulated very light unbleached or white beetsugar
1/4 cup non-dairy milk
1 tablespoon vanilla extract

In large bowl, cream the shortening, sugar, egg replacer, "milk," and vanilla. Stir until well blended.

In a separate bowl, mix the flour, baking powder and salt. Add to sugar mixture and mix well. Cover and chill for 4 hours.

Preheat oven to 350 degrees F. Grease baking sheets.

Roll out dough on a floured surface to a 1/4 inch thickness. Cut out cookies with round cookie cutter and place 1 inch apart on cookie sheets.

Bake 18 to 20 minutes until lightly colored. Cool on wire racks.

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The following recipe (and variations) is from my book “Soyfoods Cooking for a Positive Menopause”.

BRYANNA’S EASY TOFU-CASHEW CHEEZECAKE one 8" cheezecake

This is a small cheesecake for the simple reason that we usually overeat the big, thick ones (you are supposed to eat a small slice of those, but who ever does?). This tofu cheesecake is relatively low in fat, but is creamy and rich, AND very easy and quick to make. We thought it the best tofu cheesecake we'd ever tasted, and the fat-free graham cracker crust is excellent. (You can use your own crust or the one in the recipe above, if you like.)

The recipe may be doubled for a deeper pan. In this case, bake for 50-60 minutes.

CRUMB CRUST (SEE RECIPE ABOVE)—do not pre-bake.

FILLING:
1 (12.3 oz.) box extra-firm SILKEN tofu
1/3 c. raw cashew pieces, ground finely in a mini-chopper or coffee/spice mill
6 T. light granulated unbleached or white beet sugar
juice of one large lemon (about 5 T.)
finely-grated zest of half a large lemon (preferably organic)
1 T. cornstarch
1/4 tsp. vanilla
1/4 tsp. salt

FRUIT PRESERVE TOPPING:
1/2 c. light (low-sugar or fruit-sweetened), chunky fruit preserves of choice
1/2 T. lemon juice

OPTIONAL--Tofu Sour Creme Topping:
1 C. Tofu Sour Creme (see recipe below) or Tofutti tofu sour creme
1/2 T. light granulated unbleached or white beet sugar
1/2 tsp. vanilla

Preheat the oven to 350 degrees F.

Make crumb crust and press onto the bottom and sides of a lightly-oiled 8" pie pan.

Place the filling ingredients (make sure that the cashews are ground as directed) in a food processor or blender and blend until VERY smooth (be patient). Pour into the crust. Bake 25-35 minutes, or until the filling is set and slightly cracked around the edges. Cool on a rack, then refrigerate for about four hours before serving.

For the Fruit Preserve Topping, melt the preserves with the lemon juice in a small saucepan, then spread over the top of the cheesecake.

If you are using the optional Tofu Sour Creme Topping, Blend the ingredients in a blender, food processor, or with a hand blender. Spread over the chilled cheesecake before you add the fruit topping, or use instead of the fruit topping.

VARIATIONS:
LEMON CHEESECAKE: Use the following recipe for Lemon Creme as the topping.

BRYANNA’S LEMON CREME Makes about 1 and 3/4 c.
This simply delicious creme can be used as a pudding, or a topping for fruit or cake.
From my book “Nonna’s Italian Kitchen”.

1 (12.3 oz.) box extra-firm SILKEN tofu, crumbled
1/3 c. Grade A light maple syrup
3 T. fresh lemon juice
1 T. grated lemon zest (preferably organic)

Blend the ingredients well in a blender, until VERY smooth. Chill in a covered container.

LEMON-GINGER CREME variation: Fold in 1/4 c. finely-minced crystallized ginger.

AMARETTO CHEESECAKE: Use only 1 and 1/2 T. lemon juice and add 3 T. Amaretto liqueur. Omit lemon zest and vanilla. Use 1/4 tsp. pure almond extract instead.
Use topping of 1 C. Tofu Sour Creme (belwo mixed with 1 T. granulated light unbleached or white beet sugar, 1/4 tsp. vanilla, and 1/2 T. Amaretto, and sprinkle with 1/4 c. toasted almonds.

Fresh Fruit Cheesecake: Top the original cheesecake, cooled and with or without the Tofu Sour Creme Topping, with sliced fresh fruit of choice in a decorative, overlapping design. Melt 1/4 c. of apple jelly with 1/2 T. lemon juice until bubbly. Paint the fruit with the jelly, using a pastry brush. You can also use red currant jelly on red fruits, or fruit-sweetened orange marmalade on orange slices. Chill for several hours.

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HOMEMADE VEGAN WHIPPED TOPPINGS

BRYANNA’S BEST TOFU WHIPPED CRÈME makes about 1and 3/4 c.

This is so simple and good! Be sure to let it refrigerate for AT LEAST four hours before serving, so that it “sets up” nicely. This is like a softly-whipped cream and doesn’t separate!

NOTE ON TOFU: The measurement for the tofu was determined by the size (actually, 300 g) that soft tub tofu comes in my area. DO NOT use silken tofu for this recipe. Use the freshest available soft tub tofu (and be careful that it’s not “dessert” tofu, which has sugar added).

NOTE ON CALORIES AND FAT: cashews give a rich flavor, have some thickening qualities, and save about 280 calories for the whole recipe. (1/4 c. cashews contains about 200 calories; 1/4 c. oil contains about 480 calories.)

1 and 1/3 c. soft tub tofu [in plastic tub]
1/4 melted Earth Balance Natural Buttery Spread
OR 1/4 c. oil OR 1/2 oil and 1/2 melted Earth Balance
OR 1/4 c. raw cashews, ground very fine in a food processor or coffee grinder
3 T. very light granulated unbleached sugar or white beet sugar
OR 3 T. maple syrup (this will make it a little softer)
1 and 1/2 tsp. vanilla
1/2 tsp. lemon juice
OPTIONAL: (if not using Earth Balance) pinch salt
OPTIONAL: 1 T. of your favorite liqueur

Place all of the ingredients in a blender or food processor and blend for several minutes, or until VERY smooth and fluffy. Scrape into a small bowl, cover tightly and refrigerate for AT LEAST four hours before serving. This will keep for several days refrigerated.

BRYANNA’S WHIPPED TOPPING MADE WITH SILKEN TOFU
makes about 2 c.
If you can’t find soft tub tofu, try this recipe—it’s also very good.

1 (12.3 oz.) box extra-firm SILKEN tofu
1/3 c. oil OR melted Earth Balance, or a combination
1/4 c. maple syrup OR very light granulated unbleached sugar or white beet sugar
1 T. soymilk
1 and 1/2 tsp. vanilla
1 tsp. lemon juice
OPTIONAL (if not using Earth Balance): pinch of salt
OPTIONAL: 1-2 T. of your favorite liqueur

Whip ingredients together in food processor until VERY smooth. Refrigerate for several hours before serving.

VEGAN ALCOHOL AND SUBSTITUTES FOR ALCOHOL:

SPARKLING WINES FOR CELEBRATIONS;

According to The Vegetarian Network of Victoria (Australia), Dom Perignon Champagne is vegan. Also Moet & Chandon, and Mumm.

The sparkling wines;
Cuvee Napa Brut, Mumm (sparkling wine)
Cuvee Napa Rose, Mumm (sparkling wine)

http://www.ecowine.com/cgi-bin/quikstore.cgi
has a sparkling wine at the end of this list of 6 vegan, organic wines

NON-ALCOHOLIC:
http://www.arielvineyards.com/Wines/Sparkling/
has “Brut Cuvée”, a non-acholic sparkling wine. Ariel Vineyards produce non-alcoholic wines endorsed by chef Graham Kerr.

WHY ISN’T ALCOHOL NECESSARILY VEGAN?

Wine is clarified, or cleared, after fermentation. Some of the ingredients used include:
- edible gelatins (made from bones)
- isinglass (made from the swim bladders of fish)
- casein and potassium caseinate (milk proteins)
- animal albumin (egg albumin and dried blood powder)
In the UK beer (bitter) is also commonly fined using isinglass. Many bottled bitters and most lagers are vegan. Guinness is not suitable for vegans. Most spirits are vegan except for Campari (contains cochineal) and some Vodkas (passed through bone charcoal).

Vegetarian Society of UK information sheet on alcohol:
http://www.vegsoc.org/info/alcohol.html

Their approved list of wines and spirits;
http://www.vegsoc.org/business/products/wines-beers.html

http://www.ecowine.com/cgi-bin/quikstore.cgi
section on vegan wines

http://www.greenculture.com/ps/pp_wine.html
http://www.organickitchen.com/vineyards.html
many of the vinyards listed in the two sites above have vegan wines, beers, etc.

Organic Grapes into Wine Alliance (they may be able to give you info on vegan wines)
http://www.isgnet.com/ogwa/

http://www.vegansociety.com/html/info/info28.html
Article from the UK Vegan Society on how different alcoholic beverages are made and vegan brands

http://www.freywine.com/freywine/index.html
Frey Vinyards make vegan wines in California

Australian site with list of alcoholic beverages suitable for vegans;
http://www.vnv.org.au/AlcoholByName.htm

ALCOHOL ALTERNATIVES IN COOKING AND BAKING

In cooking, try using verjus (or verjuice), which is the unfermented juice of sour grapes. Without the alcohol, it’s not as complex as wine, but is a good substitute. Try Oakville Grocery at www.oakvillegrocery.com or 1-800-973-6324 for 32 oz. Bottles of both red and white Napa Fusion Verjus for $12.75 US. A substitute for verjus is 1/2 cider vinegar and 1/2 white grape juice!

Ariel Vineyards produce non-alcoholic wines (white, red and sparkling) endorsed by chef Graham Kerr.
http://www.arielvineyards.com/

2 T. Grand marnier or other orange-flavored liqueur=
2 T. orange juice plus 1/2 tsp. orange extract OR 2 T. frozen orange juice concentrate

2 T. rum or brandy= 1/2 to 1 tsp. rum or brandy extract and 2 T. white grape juice or apple juice

2 T. amaretto or other almond-flavored liqueur= 1/4 to 2 tsp. almond extract (use only pure extract)
(I guess you could do the same with other nut-flavored liqueurs if you can find other nut extracts)

2 T. bourbon= 1-2 tsp. vanilla extract (obviously only for baking)

2 T. sherry= 1 tsp- 2 tsp. vanilla (in baking) OR 2 T. orange or pineapple juice

2 T. Kahlua or other coffee or chocolate-flavored liqueur= 1/2 to 1 tsp. chocolate extract plus 1/2 to 1 tsp. instant coffee or espresso (or coffee sub) with 2 T. water

1/4 c. port, sweet sherry, rum, brandy or fruit-flavored liqueur= equal measure unsweetened orange juice or apple juice plus 1 tsp. of corresponding flavored extract or vanilla

1/4 c. white wine= equal measure broth (in savory dishes), light juice or nonalcoholic wine

Follow Ups:

Re: VEGAN EASTER CAKES, TOPPINGS AND ICINGS, AND CHEEZECAKES: by Cakes Easy on 3/16/08 (0)

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