Friday Desserts
It's finally the weekend. Here are six yummy desserts to help you through the weekend, including Chilly Chocolate Pie and Vegan Tofu Chocolate Cake. Enjoy!
BUTTER MOCHI
This recipe is from Genevieve Ko on The New York Times cooking site, as well as in "Briliant Baking" cooking suppliment on Sunday, February 20, 2022. Genevieve wrote, "Tender and chewy, this big-batch dessert — as comforting as cake and as fun as bar cookies — is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it’s baked, making it a delicious dessert to eat without adornment. But, if you’d like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below."
Yield: 1 (9-by-13-inch) cake; Time: 2 hours, plus cooling
This was featured in "The Best Party Dessert Comes From Hawaii," and can be viewed online at https://cooking.nytimes.com/recipes/1022347-butter-mochi.
Ingredients
For the Mochi:
6 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan
3 cups mochiko (sweet rice flour), like Blue Star brand
2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 large eggs
2 cups granulated sugar
2 (13.5-ounce) cans unsweetened coconut milk (scant 3-1/2 cups)
1 tablespoon pure vanilla extract
For the Passion Fruit Glaze (optional):
1-1/2 packed cups confectioners’ sugar
2 to 4 tablespoons passion fruit pulp or purée (see Tip)
Pink or red food coloring (optional)
Preparation
Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
Bake until golden brown and crackly, 1 hour 15 minutes to 1-1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
The mochi is delicious plain, but you can add a glaze if you’d like: Mix the confectioners’ sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you’d like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you’d like, and let stand until set.
Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.
Tip
You can buy pure passion fruit purée from specialty markets and some grocery stores in the frozen fruit section. If you can’t find the fruit or purée, you can substitute passion fruit juice or nectar, but it will be much sweeter. To prepare passion fruit pulp from fresh fruit, halve 2 fruits and scrape the pulp into a small microwave-safe bowl or saucepan. Warm by microwaving for 15 seconds or heating on low until loose and runny. Press through a sieve to extract the pulp from the seeds.
GRAPE DUMPLINGS
This is from Kevin Noble Maillard in The New York Times cooking enewsletter. Kevin wrote, "Grape dumplings are a favorite treat among southeastern Indigenous nations. Originally made with strained muscadine or possum grapes, they’ve been adapted by modern cooks using other dark grape varieties and bottled Concord grape juice. In a blend of old and new, this take on the popular indigenous recipe pays homage to the historic use of cornmeal while observing popular contemporary practices of adding flour and sweetener. The dumplings incorporate blue cornmeal and whole-wheat flour to intensify the rich evening shades of the dish, and the sauce substitutes agave for granulated sugar. Pair them with vanilla ice cream and a sprig of fresh tarragon for a delightful explosion of perfectly purple goodness."
Yield: 6 servings; Time: 30 minutes, plus cooling
This was featured in "A Beloved Indigenous Dessert Evolves With Each Generation", and can be viewed online at https://cooking.nytimes.com/recipes/1023087-grape-dumplings.
Ingredients
For the Dumplings:
1/2 cup blue cornmeal (or medium-grind yellow)
1/2 cup whole-wheat flour, plus more for kneading
1-1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/4 cup Concord grape juice (see Tip)
1 egg
2 teaspoons melted butter
2 teaspoons agave (optional)
For the Sauce:
4 cups Concord grape juice (see Tip), plus more if needed
1-1/2 teaspoons cornstarch
2 cups/10 ounces dark, seedless grapes, plus more for serving
2 teaspoons agave (optional)
Vanilla ice cream and fresh tarragon leaves, for serving
Preparation
Prepare dry dumpling ingredients: Sift all dry ingredients into a medium bowl. Use a fork or whisk to blend thoroughly. Dump the contents of the bowl onto a flat, clean workspace. Using your hands, make a round mound at least 1-1/2 inches tall, then use fingers to clear a hole in the middle. It should go all the way down to the surface to accommodate all of the wet ingredients.
Combine wet dumpling ingredients: In a small bowl, whisk together grape juice, egg, melted butter and agave, if using. Pour the mixture into the well of the dry ingredients.
Blend dough: Using a fork, gradually fold the dry mixture along the perimeter of the well into the wet mixture in the center, stirring to integrate. Do not overmix. When combined, use your hands to form a ball.
Roll out dough: Sprinkle a small amount of flour onto a dry, clean work surface. Use your hand to spread the flour into a 12-by-12-inch square. Roll the ball of dough into the flour, coating all sides. Generously sprinkle additional flour onto the workspace and slowly mash the ball with your hand. Use a floured rolling pin to flatten dough into a large rectangle approximately 1/4-inch thick and 8-by-12 inches wide, dusting the pin with flour as needed to prevent sticking.
Cut dumplings: Using a dry knife or pizza cutter, cut dough into strips to make 1-inch squares. Using a fork, prick each square in three parallel lines, all the way to the work surface. This will help aerate the dough to absorb the grape juice as it simmers.
Make the sauce: Pour 4 cups well-shaken grape juice into a wide, high-sided skillet and turn heat to medium. Dissolve cornstarch in 2 tablespoons of cold water before whisking into grape juice. Add grapes and agave, if desired. Bring to a rolling boil over medium heat.
Cook the dumplings: Using a rubber spatula, carefully add dumplings to boiling juice until skillet is full but not crowded. Stir the dumplings to immerse; the dumplings may touch, but not stack. Reduce heat to low, cover, and cook for 10 minutes. Check for overcrowding after 5 minutes, removing extra dumplings if needed. (Discard any remaining uncooked dumplings, or simmer in additional grape juice, if desired.)
Thicken sauce: Uncover simmering dumplings and keep temperature at medium-low. Cook for 5 minutes until the sauce thickens but does not bubble. It should be the consistency of a thick syrup. Remove from heat and let cool for 5 minutes.
Spoon mixture over vanilla ice cream and garnish with fresh grapes and tarragon.
Tip
Bottled grape juice tends to settle, so shake thoroughly before using.
VEGAN PUMPKIN PIE
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, "This is an easy homemade vegan pumpkin pie recipe. It's a quick, simple, dairy-free, and vegan version of the classic pumpkin pie recipe, using tofu as a binder instead of eggs. Sounds too good to be true, doesn't it? Vegan pumpkin pie with tofu is perfect for a vegan Thanksgiving or Halloween, but easy enough to whip up anytime you're craving pumpkin pie.
"If you've never tried making a pie with tofu as a base, fear not. It really is super easy, super quick, and super delicious, and, believe it or not, won't actually taste the tofu at all. The tofu just serves as a base to carry all the other flavors, including the pumpkin, and those fantastic fall spices: ginger, nutmeg, cinnamon, and vanilla."
Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Servings: 6 servings; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/easy-vegan-pumpkin-pie-recipe-3376760.
Ingredients
3/4 pound silken tofu
1 (16-ounce) can pumpkin puree
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup oil
1 teaspoon pure vanilla extract
1 cup brown sugar, packed
1-1/2 tablespoons molasses
1 prepared pie crust
Directions
Gather the ingredients and preheat the oven to 350 F.
Place the silken tofu and the pumpkin puree in a food processor or blender, and process until smooth.
Add in the ground cinnamon, ginger, nutmeg, salt, oil, vanilla, brown sugar, and molasses and process again until smooth.
Pour this mixture into a prepared pie crust.
Bake your pumpkin pie in the oven for 1 hour.
Chill before serving and top with whipped cream or non-dairy whipped cream if desired.
Tips
If your pumpkin pie still doesn't seem to want to firm up, reduce your oven temperature to about 225 F, and leave it in another 10 to 15 minutes. Remove the pie, allow it to cool slightly then stick in the refrigerator until it is completely cool. Then, stick it in the freezer for about 20 minutes.
How long have those spices been sitting in the back of your cupboard? For the most vibrant flavor, you should use fresh spices. It might be time to hit the grocery store and pick up some new and fresh cinnamon, ginger and nutmeg.
VEGAN TOFU CHOCOLATE CAKE
This is from Ashley Adams on The Spruce Eats. Ashley wrote, "Prepared with silken tofu in place of the eggs and butter called for in traditional recipes, this chocolate cake is one of the healthiest around, yet still so tasty. Frost with whatever dairy-free frosting suits the occasion.
"Although many recipes that call for silken tofu require that you drain the liquid from the box before using, for this recipe just open the box and pour both the liquid and tofu into the blender as directed in Step 3.
"This recipe makes one two-layer 9-inch cake."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 cake
To view this online, go to https://www.thespruceeats.com/vegan-chocolate-cake-1000681.
Ingredients
1-3/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 (12.3-ounce) box firm silken tofu
1-1/4 cups maple syrup
3 tablespoons canola oil
1 cup almond milk
1/3 cup boiling water
Directions
Gather the ingredients.
Preheat the oven to 350 F. Lightly oil or grease (with dairy-free soy margarine) 2 (9-inch) round cake pans. Set aside.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized mixing bowl. Set aside.
Process the tofu in a blender until creamy. Add the maple syrup and oil and process until smooth.
Stir the tofu mixture and almond milk into the dry ingredients. Add the boiling water and continue to stir until the batter is just combined. (The batter should be fairly smooth but will still have some lumps in it.)
Pour the batter into the prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 15 to 20 minutes on a wire cooling rack before removing from the pans to finish cooling on the cooling rack. Once cakes are completely cool, frost with a dairy-free frosting.
LEMON TOFU CHEESECAKE
This recipe comes from Vegetarian Times, and begins, "This vegan dessert brings zippy citrus and creamy texture to the party."
"This lemon tofu cheesecake, originally published by Vegetarian Times in 1997, makes for an elegant vegan dessert. While you can dig in as soon as it sets, after about two hours of chill time, we find it actually tastes better the next day, after the flavors have had time to continue to develop.
"If it’s just too hot to turn on the oven, this recipe can easily be adapted to a no-bake format. Just skip the cornstarch called for in the filling. The result will be something a bit more loose and creamy."
To view this online, go to https://www.vegetariantimes.com/recipes/lemon-tofu-cheesecake-recipe/. Makes 8 servings
Ingredients
Crust
2 cups graham crackers
1/4 cup maple syrup
1/2 teaspoon almond extract
Filling
1 pound firm tofu
1/2 cup sugar
1/4 teaspoon almond extract
1 tablespoon tahini or almond butter
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch dissolved in water
1 tablespoons vegan milk such as soy, rice, or almond
Preparation
Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
Filling: In food processor or blender, combine ingredients and process until smooth, about 30 seconds.
Bake: Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
CHILLY CHOCOLATE PIE
This is from My Daily Moment, and begins, “This simple, creamy chocolate pie is a simple fix for a weeknight, after-dinner treat. You work hard all day - why not get your just desserts?”
Serves: 8
To view this online, click here.
Ingredients
1 cup whipping cream
10 ounces Hershey's chocolate almond bar
6 tablespoons water
1 8-inch graham cracker crust pie shell
Directions
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow cooling. Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into piecrust and refrigerate until ready to serve, or at least 2 hours.
Ready in 30 min.
BUTTER MOCHI
This recipe is from Genevieve Ko on The New York Times cooking site, as well as in "Briliant Baking" cooking suppliment on Sunday, February 20, 2022. Genevieve wrote, "Tender and chewy, this big-batch dessert — as comforting as cake and as fun as bar cookies — is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it’s baked, making it a delicious dessert to eat without adornment. But, if you’d like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below."
Yield: 1 (9-by-13-inch) cake; Time: 2 hours, plus cooling
This was featured in "The Best Party Dessert Comes From Hawaii," and can be viewed online at https://cooking.nytimes.com/recipes/1022347-butter-mochi.
Ingredients
For the Mochi:
6 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan
3 cups mochiko (sweet rice flour), like Blue Star brand
2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 large eggs
2 cups granulated sugar
2 (13.5-ounce) cans unsweetened coconut milk (scant 3-1/2 cups)
1 tablespoon pure vanilla extract
For the Passion Fruit Glaze (optional):
1-1/2 packed cups confectioners’ sugar
2 to 4 tablespoons passion fruit pulp or purée (see Tip)
Pink or red food coloring (optional)
Preparation
Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
Bake until golden brown and crackly, 1 hour 15 minutes to 1-1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
The mochi is delicious plain, but you can add a glaze if you’d like: Mix the confectioners’ sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you’d like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you’d like, and let stand until set.
Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.
Tip
You can buy pure passion fruit purée from specialty markets and some grocery stores in the frozen fruit section. If you can’t find the fruit or purée, you can substitute passion fruit juice or nectar, but it will be much sweeter. To prepare passion fruit pulp from fresh fruit, halve 2 fruits and scrape the pulp into a small microwave-safe bowl or saucepan. Warm by microwaving for 15 seconds or heating on low until loose and runny. Press through a sieve to extract the pulp from the seeds.
GRAPE DUMPLINGS
This is from Kevin Noble Maillard in The New York Times cooking enewsletter. Kevin wrote, "Grape dumplings are a favorite treat among southeastern Indigenous nations. Originally made with strained muscadine or possum grapes, they’ve been adapted by modern cooks using other dark grape varieties and bottled Concord grape juice. In a blend of old and new, this take on the popular indigenous recipe pays homage to the historic use of cornmeal while observing popular contemporary practices of adding flour and sweetener. The dumplings incorporate blue cornmeal and whole-wheat flour to intensify the rich evening shades of the dish, and the sauce substitutes agave for granulated sugar. Pair them with vanilla ice cream and a sprig of fresh tarragon for a delightful explosion of perfectly purple goodness."
Yield: 6 servings; Time: 30 minutes, plus cooling
This was featured in "A Beloved Indigenous Dessert Evolves With Each Generation", and can be viewed online at https://cooking.nytimes.com/recipes/1023087-grape-dumplings.
Ingredients
For the Dumplings:
1/2 cup blue cornmeal (or medium-grind yellow)
1/2 cup whole-wheat flour, plus more for kneading
1-1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/4 cup Concord grape juice (see Tip)
1 egg
2 teaspoons melted butter
2 teaspoons agave (optional)
For the Sauce:
4 cups Concord grape juice (see Tip), plus more if needed
1-1/2 teaspoons cornstarch
2 cups/10 ounces dark, seedless grapes, plus more for serving
2 teaspoons agave (optional)
Vanilla ice cream and fresh tarragon leaves, for serving
Preparation
Prepare dry dumpling ingredients: Sift all dry ingredients into a medium bowl. Use a fork or whisk to blend thoroughly. Dump the contents of the bowl onto a flat, clean workspace. Using your hands, make a round mound at least 1-1/2 inches tall, then use fingers to clear a hole in the middle. It should go all the way down to the surface to accommodate all of the wet ingredients.
Combine wet dumpling ingredients: In a small bowl, whisk together grape juice, egg, melted butter and agave, if using. Pour the mixture into the well of the dry ingredients.
Blend dough: Using a fork, gradually fold the dry mixture along the perimeter of the well into the wet mixture in the center, stirring to integrate. Do not overmix. When combined, use your hands to form a ball.
Roll out dough: Sprinkle a small amount of flour onto a dry, clean work surface. Use your hand to spread the flour into a 12-by-12-inch square. Roll the ball of dough into the flour, coating all sides. Generously sprinkle additional flour onto the workspace and slowly mash the ball with your hand. Use a floured rolling pin to flatten dough into a large rectangle approximately 1/4-inch thick and 8-by-12 inches wide, dusting the pin with flour as needed to prevent sticking.
Cut dumplings: Using a dry knife or pizza cutter, cut dough into strips to make 1-inch squares. Using a fork, prick each square in three parallel lines, all the way to the work surface. This will help aerate the dough to absorb the grape juice as it simmers.
Make the sauce: Pour 4 cups well-shaken grape juice into a wide, high-sided skillet and turn heat to medium. Dissolve cornstarch in 2 tablespoons of cold water before whisking into grape juice. Add grapes and agave, if desired. Bring to a rolling boil over medium heat.
Cook the dumplings: Using a rubber spatula, carefully add dumplings to boiling juice until skillet is full but not crowded. Stir the dumplings to immerse; the dumplings may touch, but not stack. Reduce heat to low, cover, and cook for 10 minutes. Check for overcrowding after 5 minutes, removing extra dumplings if needed. (Discard any remaining uncooked dumplings, or simmer in additional grape juice, if desired.)
Thicken sauce: Uncover simmering dumplings and keep temperature at medium-low. Cook for 5 minutes until the sauce thickens but does not bubble. It should be the consistency of a thick syrup. Remove from heat and let cool for 5 minutes.
Spoon mixture over vanilla ice cream and garnish with fresh grapes and tarragon.
Tip
Bottled grape juice tends to settle, so shake thoroughly before using.
VEGAN PUMPKIN PIE
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, "This is an easy homemade vegan pumpkin pie recipe. It's a quick, simple, dairy-free, and vegan version of the classic pumpkin pie recipe, using tofu as a binder instead of eggs. Sounds too good to be true, doesn't it? Vegan pumpkin pie with tofu is perfect for a vegan Thanksgiving or Halloween, but easy enough to whip up anytime you're craving pumpkin pie.
"If you've never tried making a pie with tofu as a base, fear not. It really is super easy, super quick, and super delicious, and, believe it or not, won't actually taste the tofu at all. The tofu just serves as a base to carry all the other flavors, including the pumpkin, and those fantastic fall spices: ginger, nutmeg, cinnamon, and vanilla."
Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Servings: 6 servings; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/easy-vegan-pumpkin-pie-recipe-3376760.
Ingredients
3/4 pound silken tofu
1 (16-ounce) can pumpkin puree
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup oil
1 teaspoon pure vanilla extract
1 cup brown sugar, packed
1-1/2 tablespoons molasses
1 prepared pie crust
Directions
Gather the ingredients and preheat the oven to 350 F.
Place the silken tofu and the pumpkin puree in a food processor or blender, and process until smooth.
Add in the ground cinnamon, ginger, nutmeg, salt, oil, vanilla, brown sugar, and molasses and process again until smooth.
Pour this mixture into a prepared pie crust.
Bake your pumpkin pie in the oven for 1 hour.
Chill before serving and top with whipped cream or non-dairy whipped cream if desired.
Tips
If your pumpkin pie still doesn't seem to want to firm up, reduce your oven temperature to about 225 F, and leave it in another 10 to 15 minutes. Remove the pie, allow it to cool slightly then stick in the refrigerator until it is completely cool. Then, stick it in the freezer for about 20 minutes.
How long have those spices been sitting in the back of your cupboard? For the most vibrant flavor, you should use fresh spices. It might be time to hit the grocery store and pick up some new and fresh cinnamon, ginger and nutmeg.
VEGAN TOFU CHOCOLATE CAKE
This is from Ashley Adams on The Spruce Eats. Ashley wrote, "Prepared with silken tofu in place of the eggs and butter called for in traditional recipes, this chocolate cake is one of the healthiest around, yet still so tasty. Frost with whatever dairy-free frosting suits the occasion.
"Although many recipes that call for silken tofu require that you drain the liquid from the box before using, for this recipe just open the box and pour both the liquid and tofu into the blender as directed in Step 3.
"This recipe makes one two-layer 9-inch cake."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 cake
To view this online, go to https://www.thespruceeats.com/vegan-chocolate-cake-1000681.
Ingredients
1-3/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 (12.3-ounce) box firm silken tofu
1-1/4 cups maple syrup
3 tablespoons canola oil
1 cup almond milk
1/3 cup boiling water
Directions
Gather the ingredients.
Preheat the oven to 350 F. Lightly oil or grease (with dairy-free soy margarine) 2 (9-inch) round cake pans. Set aside.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized mixing bowl. Set aside.
Process the tofu in a blender until creamy. Add the maple syrup and oil and process until smooth.
Stir the tofu mixture and almond milk into the dry ingredients. Add the boiling water and continue to stir until the batter is just combined. (The batter should be fairly smooth but will still have some lumps in it.)
Pour the batter into the prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 15 to 20 minutes on a wire cooling rack before removing from the pans to finish cooling on the cooling rack. Once cakes are completely cool, frost with a dairy-free frosting.
LEMON TOFU CHEESECAKE
This recipe comes from Vegetarian Times, and begins, "This vegan dessert brings zippy citrus and creamy texture to the party."
"This lemon tofu cheesecake, originally published by Vegetarian Times in 1997, makes for an elegant vegan dessert. While you can dig in as soon as it sets, after about two hours of chill time, we find it actually tastes better the next day, after the flavors have had time to continue to develop.
"If it’s just too hot to turn on the oven, this recipe can easily be adapted to a no-bake format. Just skip the cornstarch called for in the filling. The result will be something a bit more loose and creamy."
To view this online, go to https://www.vegetariantimes.com/recipes/lemon-tofu-cheesecake-recipe/. Makes 8 servings
Ingredients
Crust
2 cups graham crackers
1/4 cup maple syrup
1/2 teaspoon almond extract
Filling
1 pound firm tofu
1/2 cup sugar
1/4 teaspoon almond extract
1 tablespoon tahini or almond butter
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch dissolved in water
1 tablespoons vegan milk such as soy, rice, or almond
Preparation
Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
Filling: In food processor or blender, combine ingredients and process until smooth, about 30 seconds.
Bake: Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
CHILLY CHOCOLATE PIE
This is from My Daily Moment, and begins, “This simple, creamy chocolate pie is a simple fix for a weeknight, after-dinner treat. You work hard all day - why not get your just desserts?”
Serves: 8
To view this online, click here.
Ingredients
1 cup whipping cream
10 ounces Hershey's chocolate almond bar
6 tablespoons water
1 8-inch graham cracker crust pie shell
Directions
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow cooling. Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into piecrust and refrigerate until ready to serve, or at least 2 hours.
Ready in 30 min.
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