Blended Mocha Iced Coffee

Just a quick post to help beat the summer (spring?) heat. A good blender is a great investment, especially when you can churn out tasty drinks like this that aren't cheap at your local coffee place (and are really mostly ice anyway). Add whatever you want to this base recipe to customize it to your liking.

INGREDIENTS

Makes 2 servings

- 4 tsp instant coffee

- 4 tsp cocoa powder (I like Dutch process)

- 1 1/2 cups non dairy milk

- 1/3 to 1/2 cup sugar

- splash of vanilla extract

- 14 ice cubes (i.e. one tray)

- whipped topping (optional)

METHOD

1. Place all ingredients except the whipped topping in the blender and blend on high until smooth.

2. Top with whipped topping, if desired. I like the "Better than Whipping Cream" from Homemade Vegan Pantry. That stuff is some serious vegan voodoo.

Brownies

I'm not sure why the perfect egg-free brownie has been so elusive--that perfect blend of fudginess and chewiness without being to dry or crumbly. As you can see from the ingredient list, the answer is not very complicated at all. This is pure, unadulterated, vegan dessert.

INGREDIENTS
- 2 cups all purpose flour (scooped and levelled)
- 2 cups sugar
- 1/2 cup dutch process cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup non-dairy yogurt
- 3/4 cup non-dairy milk
- 1 cup vegan chocolate chips
- 1/4 cup oil
- 1 tbsp vanilla

METHOD
Preheat oven to 350 degrees. Grease a 9 x 13 baking pan.
1. Whisk together dry ingredients in a large bowl.
2. Bring yogurt, and non-dairy milk to just bubbling over medium heat. Remove from heat and add chocolate chips. Stir until smooth. Add oil and vanilla and mix until smooth.
3. Mix wet ingredients into dry with a wooden spoon. Mixture will be thick but spreadable. Spread evenly in the prepared pan.
4. Bake for 25-28 mins. Cool and serve.

Chocolate Danish Braid

This recipe makes use of the quick laminated dough technique I use for puff pastry and croissants.  You can, of course, make a traditional danish dough if you want to (replace the cream cheese in the the recipe with mashed potatoes).  I think the results are pretty good with the quick dough, though, and spending less time laminating works for me. You can fill this with whatever you want, but the chocolate is always a crowd pleaser.  You will also have to forgive my idiosyncratic measurements in the recipe.

Quick Danish Dough
- 300 g all purpose flour
- 3/4 tsp salt
- 3 tbsp sugar
- 1 1/2 tsp instant yeast
- 140 g cold margarine or vegan butter
- 7 oz cold plain soy milk
- 2 oz cold mashed potatoes (i.e. potatoes boiled whole, then skinned, then mashed)
- 1/2 tsp vanilla

Chocolate Filling
- 1/4 cup icing sugar
- 1/4 cup all purpose flour
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp cold margarine
- 1-2 tbsp soy milk

- soy milk and maple syrup for brushing
- sliced almonds
- course sugar

METHOD
To Make the Dough:
1. Whisk together flour, salt, sugar, and yeast. Cut in cold margarine like you would for a pie crust.
2. Blend mashed potatoes and vanilla into the soy milk with an immersion blender until smooth.  Add to flour/margarine mixture and gently mix with a silicon spatula until the flour is hydrated. Use the spatula to shape into a ball as best you can.
3. Cover the bowl and refrigerate the dough over night.
4. On baking day, turn the dough out onto a floured surface and fold twice as per this recipe.
5. Let the dough rest for 15 mins.
6. While dough is resting, blend together sugar and flour for the filling in a food processor. Pulse in the chocolate chips, then the margarine. Blend in enough soy milk to make a thick but spreadable paste.
7. Roll the dough into a 9x14 inch rectangle. Spread the paste down the middle third of the dough rectangle. Use a sharp knife or pizza cutter to cut 1.25 inch diagonal strips on both sides of the filling (like this). Cut off the triangular pieces at the top and bottom to leave a flap at the top and bottom.  Fold the top flap down, then start folding alternating strips over the flap and then the filling at an angle. Fold the bottom flap up before you cover it with the remaining strips.
8. Carefully transfer to a cookie sheet lined with parchment paper, cover, and leave to rise until almost doubled.  Since the dough is cold this will take about 2 hours.
9. Preheat oven to 425. Mix a splash of maple syrup into about 1/4 cup of soy milk.  Gently brush the braid with the soy milk mixture.  Let sit for 5 mins, then brush again.  Sprinkle with sliced almonds and sugar.
10. Bake for 15 mins, then reduce oven temperature to 375 degrees and bake for another 15 mins, or until a deep golden colour.  You can cover the braid with foil if it browning too quickly.
11. Transfer to a wire rack to cool.

Summer Trifle

This is a recipe born out of disaster.  The cake I baked for Vegan Daughter's birthday simply would not come out of the blasted Barbie shaped pan she wanted so badly.  I mangled it pretty badly and had to start again, but I tucked the disaster cake into the freezer rather than letting it go to waste.  So then I came up with this recipe.  Everything here is a rough guideline--put together whatever flavours and textures you want.  I included an easy pastry cream recipe, but if you want to use a vanilla bean then follow the method in this recipe. I like the combination of strawberries and raspberries in the sauce, but you can use whatever fruit is seasonal.  Or vanilla cake. As much as this is a "throw everything into a bowl" kind of recipe, it does take some planning unless you just happen to have extra cake lying around.  Finally, make sure everything is cold before you assemble the trifle.

COMPONENTS
- 3 cups cubed chocolate cake (a 1/2 recipe will do you with cake to spare)
- 2 cups sliced fresh strawberries (or more), tossed in 1 tbsp sugar
- pastry cream (recipe follows)
- whipped coconut cream (recipe follows)
- fruit sauce (recipe follows)

Easy Pastry Cream
INGREDIENTS
- 3/4 tsp agar powder 
- 3/4 cup sugar 
- 1/4 cup cornstarch 
- 1/8 tsp turmeric (optional)
- 3 cups plain soy milk (or other non dairy milk)
- 2 tsp vanilla extract
- 1 tbsp margarine 

METHOD
1. Whisk together agar, sugar, cornstarch, and turmeric in a saucepan until well blended.  Slowly whisk in soy milk until well bended.
2. Place saucepan over medium heat and bring to bubbling, stirring constantly with a wooden spoon.  Once bubbling, cook for two mins, stirring constantly.
3. Remove from heat and stir in vanilla extract and margarine.  Transfer to a bowl and cover with plastic wrap with holes poked into it.  Refrigerate until completely cold.
4. Whisk the cold pastry cream until smooth before putting it into the trifle.

Whipped Coconut Cream
Either this recipe, or this recipe (I used the second one).

Fruit Sauce
INGREDIENTS
- 1/4 cup sugar
- 1.5 tsp corn starch
- 1.5 cups sliced strawberries (or strawberries and raspberries mixed)

METHOD
1. Whisk sugar and cornstarch together in a sauce pan.  Add berries and bring the whole mixture to bubbling over medium heat.  Add a splash of water if necessary.  Gently mash the berries once cooked, if needed, to smooth out the sauce.
2. Place in fridge to completely cool down.

ASSEMBLY (in a glass bowl):
Basically, the idea is to layer pastry cream, fruit sauce, fresh fruit, cake, and whipped coconut cream.  There really is no wrong way to do it. I only have the coconut cream in the middle layer and on the top.  Remember to reserve some of the fruit to make a design on the top, and some of the fruit sauce to ring the bowl if so desired.  

Cover and place in the fridge to set for a few hours before serving.  

Chocolate Cake with Mocha Ganache and Frosting

Not much to say here other than this is a wonderfully moist chocolate cake with layers of rich ganache and topped with frosting.  I am eating the last piece right now as I blog.

INGREDIENTS
Cake
- 227g cake flour
- 65g cocoa
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup chocolate soy milk
- 1 tbsp apple cider vinegar
- 1/4 cup water
- 1 1/4 cup sugar
- 1/2 cup + 2 tbsp canola oil
- 2 tsp vanilla

Mocha Ganache
- 1/2 cup light coconut milk
- 1 tbsp instant coffee or espresso powder
- 185g bittersweet vegan chocolate chips
- 2 tbsp margarine

Frosting
- 300g bittersweet vegan chocolate chips
- 200g margarine (or a margarine/vegetable shortening mix)
- 150g icing sugar
- 1 1/2 tsp vanilla
- 1/4 to 1/2 cup soy milk

METHOD
Cake
Preheat oven to 350 degrees, or 325 convection
1. Grease two 8 inch round cake pans.  Cut out two circles of parchment paper to fit in the bottom of the pans.  Put the parchment papers in the bottom of the pans and grease it.  Flour both pans.
2. Sift flour, cocoa, baking powder, baking soda, and salt into a bowl.  In a separate bowl, whisk chocolate soy milk and vinegar together.  Add remaining ingredients and whisk well to blend.
3. Add dry ingredients and gently whisk until blended.  Don't overdo it.
4. Divide batter evenly between the two pans.
5. Bake for 22-24 mins (convection), or 26-28 mins (non-convection), or until a toothpick comes out clean.
6. Cool on wire racks for 5 mins, then flip the pans over the remove the cake.  Remove the parchment paper.  Cover the cakes with a damp towel and let them fully cool.

Mocha Ganache
1. Heat coconut milk and instant coffee to bubbling in a small saucepan over medium heat.
2. Remove from heat and add chocolate chips and margarine.  Stir until everything is melted and smooth.  Set aside to cool.

Frosting
1. Get water barely simmering in a double boiler.  Add chocolate chips and margarine and stir until everything is melted.  Remove from heat and let cool for 10 mins, or until just barely warm.
2. Add vanilla and icing sugar and whisk until smooth.  As the icing sits, it will begin to get thicker.  Blend in soy milk until you get the consistency you like.  If you go overboard, you can always add more icing sugar.

TO MAKE THE CAKE:
1. Cut each cake horizontally into two pieces.
2. When it has cooled, spoon 1/3 of the ganache on top of the bottom layer and spread.  Top with the next layer of cake, then 1/3 of the ganache, then the next layer of cake, then the last 1/3 of the ganache, then the top layer of cake.  If the layers start to slide a bit, just take your time.  Place the cake in a cool place to firm up in between layers if you need to.  I like the ganache to be a little on the runny side so that it soaks into the cake.
3. When your layers are assembled and stable, ice the entire cake in a thin layer of frosting.  I like to do this after I have blended in the icing sugar in but before I add the soy milk.  Place in a cool place to firm up.
4. Ice the rest of the cake.  Top with grated chocolate if you want to.  Enjoy!

Chocolate Chip Cookie Dough Ice Cream

This is so easy I don't know why I didn't think of it before. Thanks to Isa for the cookie dough recipe.

INGREDIENTS:
- 1 recipe vanilla ice cream
- 1/2 recipe chocolate chip cookie dough (I omitted the tapioca, and went a little more generous on the flour. I also used mini chocolate chips).

METHOD
1. Make the cookie dough. Line a cookie sheet with parchment paper. With floured hands, divide the dough into 6 pieces and roll each into a rope/snake, about 1/2" in diameter. Cut off pieces (about 1/2") and place on the prepared sheet. Cover, and place in the freezer for an hour to harden.
2. Make the ice cream as per the recipe. When the ice cream is almost done in the ice cream maker, start dropping in frozen chunks of cookie dough. You can add all of them (not at the same time, though) or as many as you see fit. Save the leftovers in the freezer for next time.
3. Thoroughly freeze before serving.

Chocolate and Strawberry Napoleons

So this is a take on the classic French dessert and is perfect for when you are throwing a dinner party and want to impress your guests with the amazing world of vegan pastry. It also helps if your guests are not worried about their daily caloric intake. In this version I make a strawberry gel with agar, but you could use some quality jam instead. Fresh berries would also be awesome, too, but since it is the dead of winter I don't have access to any (save the ones from California in the un-recycleable plastic clamshell). On the other hand, the gel helps give it a nice layered look and keeps the final dessert from getting too messy. The trick here is not to go overboard on the creme, and to make sure that all the components have cooled so the creme does not melt. You will have some left over (and some gel) but there are worse things that could happen to you.

INGREDIENTS
Makes 9
-1/4 block of puff pastry (i.e. make this recipe and cut it into 4 blocks)

Ganache
- scant 3 tbsp soy milk
- 2 oz semi-sweet chocolate chips
- 1 tbsp maple syrup

Creme Filling
- 1/2 can coconut milk, refrigerated (not low fat)
- 1.5 tsp brandy
- 2 tbsp icing sugar

Strawberry Gel
- 2 cup frozen strawberries
- 1/2 cup sugar
- 4 tbsp water, divided
- 1 tbsp agar flakes

- icing sugar for dusting

METHOD
Line a baking sheet with parchment paper
1. Roll out the well-chilled dough on a lightly floured surface into a 6x6 inch square. Roll the sides with the folds in them slightly longer, then trim to 6" with a sharp knife (this will help the pastry bake up straight). With a sharp knife, cut the dough into nine 2" squares (i.e. make a # pattern). Transfer to the baking sheet, leaving some space in between them, cover the another piece of parchment, and refrigerate for 30 mins.
2. While the pastry is cooling, make the creme filling. It is essential that the coconut milk be very cold, so make sure it has been in the fridge at least overnight. Drain off the water and place 1/2 the remaining fat in a bowl. Whisk until smooth (this will take a little elbow grease). Add the brandy and icing sugar and whisk well. Place back in the fridge to keep cold.
3. Meanwhile, heat oven to 400 degrees. When dough is done chilling, gently poke through the layers with a fork 2 times, then bake for 22-25 mins, or until nicely golden.
4. Transfer to a cooling rack. As soon as the pastry can be handled, separate each square into three (it should easily divide along the fold lines). Let completely cool.
5. While the pastry is baking, make the strawberry gel. Combine frozen berries with sugar and 1 tbsp of water. In a separate bowl, sprinkle agar over the remaining 3 tbsp of water. Place berries over med-hi heat and bring to bubbling. When berries have softened, mash them with a fork or potato masher. You don't want to completely pulverize them: small chunks is the way to go. Add agar and water and let bubble away for 5 mins over medium heat. The mixture will get a bit thicker. Pour into a 9x13" pan and place into the fridge to cool down.
6. Make the ganache. Heat the soy milk to bubbling, then take off the heat and mix in the chocolate chips. When melted and smooth, mix in syrup until smooth.
7. To assemble:

• dip the top of the bottom layer of pastry in the ganache, as well as the bottom of the top layer. Place in the fridge for a few minutes to firm up.
• Cut the strawberry gel into 2" squares
• Start with your dipped bottom piece, then place a square of strawberry gel on top, then a dollop of creme filling. Top that with your middle piece, then another dollop of creme. Top that with another square of strawberry gel, then your top piece.
• Dust with icing sugar and serve immediately (with a fork).

Chocolate Cinnamon Babka

In order to pump myself up for veganizing this week's Top Chef: Just Desserts winning dish, I am posting this veganized version of Peter Reinhart's babka recipe. The dish is a real crowd pleaser (at least at the party I went to) and the fancy presentation will make everyone think you are some kind of baking superstar.

INGREDIENTS
Dough
- 2 tbsp instant yeast
- 3/4 cup lukewarm plain soy milk
- 6 tbsp non-hydrogenated margarine
- 6 tbsp sugar
- 1 tsp vanilla extract
- 3 oz soy yogurt
- 15 oz all purpose flour
- 3/4 tsp salt

METHOD
1. Whisk yeast into soy milk and set aside to get foamy.
2. Cream margarine and sugar together in a large bowl, then add vanilla and soy yogurt. Beat vigorously with a whisk for a few minutes until fluffy and able to form peaks.
3. Add flour, salt, and yeast mixture and work into a soft dough. Add flour or soy milk as needed and knead until smooth. Shape into a ball, then let rise in a lightly oiled bowl, covered, until almost doubled in size.

Chocolate Cinnamon Filling
INGREDIENTS
- 9 oz semisweet vegan chocolate chips
- 1 tsp cinnamon
- 1/4 cup non-hydrogenated margarine

METHOD
1. Line a baking sheet with parchment paper. Lightly brush paper with oil.
2. Place all ingredients in a small pot and place over low heat. Stir until just melted, then spread as thin as possible over the prepared parchment paper with a pastry scraper. You want about a 10" x 15" rectangle. Place in the fridge to cool down and firm up.

Final Loaf:
1. When the dough is risen, roll out into a 10 x 15 rectangle. Remove chocolate from the fridge, peel off parchment paper, and place on top. Roll tightly lengthwise (let the chocolate warm up a bit to make it easier), then seal.
2. Cut the roll down the middle lengthwise with a pastry scraper, then cross the two pieces over one another to form an X, cut side up. Continue to criss cross in both directions and seal the ends. Place on a baking sheet lined with parchment paper, spray with oil, and cover.
3. Let the loaf rise until almost doubled in size (1.5 hours or so), then preheat oven to 350 degrees. Bake for 20-25 mins, or until a deep golden brown. Don't overbake or it will dry out. Reinhart suggests an internal temp of 185 degrees.

Banana-Orange-Chocolate Cake

I made this dessert for date night with Vegan Mom by combining the methods from my pudding cake and cobber recipes. The base is sauteed bananas and Grand Marnier, topped with a fluffy cake with hints of orange and bursts of chocolate. It's not as oozy as the pudding cake, and not as fruity as the cobbler. And it's freaking delicious.

INGREDIENTS
- 1/3 cup margarine
- 2 large bananas, thickly sliced
- 1/4 cup Grand Marnier

- 2/3 cup sugar
- 1/4 cup water

- 1 cup flour
- 2/3 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup soy milk
- 1/2 cup orange juice, minus 2 tbsp
- 2 tbsp Grand Marnier
- 1/2 tsp orange extract
- 1 tbsp orange zest
- 1/2 cup chocolate chips

METHOD
Heat oven to 350 degrees
1. Heat a frying pan over med-hi heat. Melt butter then add sliced bananas. Fry for a few mins per side, until they are a nice golden brown. Add Grand Marnier. It will bubble like crazy. When it stops, remove from the stove and transfer into an 8 x 8 baking dish. Make sure the banana slice are spaced evenly.
2. Put sugar and water in a small saucepan. Bring to bubbling, without stirring, over medium to med-hi heat. Let bubble for a minute, then remove from the heat.
3. While sugar mixture is heating, make the cake. Whisk together dry ingredients, then add soymilk (don't mix yet). Place the two tbsp of Grand Marnier in a 1/2 cup, then fill up with orange juice. Add to dry ingredients along with extract and zest. Whisk together.
4. Pour cake batter over the bananas, then sprinkle chocolate chips over the batter.
5. Spoon the sugar mixture over the top of the batter. Bake for 35 mins, or until the top has reached a nice golden brown and the bananas are bubbling on the bottom.

Decadent Chocolate Ice Cream

I love ice cream. Or, perhaps I should say I loved ice cream. It is/was my favourite dessert, bar none. In fact, during grad school I developed a very bad habit of too much ice cream and Coke that led to some fairly substantial weight gain (lesson learned: never go to grad school). Since going vegan a good scoop of ice cream has been few and far between. The choices here are fairly limited: Tofutti, So Good, and So Delicious, with the occasional Purely Decadent thrown in there, but they are prohibitively expensive to say the least. While some of these ice creams are good, they always raise a nagging voice in my head reminding me they do not taste as good as the "real" thing. Since reading about new ice creams made with coconut milk I have been wanting to make my own (I have not seen them in the stores here yet). So I was delighted to find a nice looking ice cream maker perched high on a top shelf at the thrift store, its $3 price tag beckoning me. I took it home, washed it up, and made this ice cream. For those who used to eat dairy, this is one of those very firm, fight-to-scoop-it-out-of-the-container, Haagen Dazs-esque ice creams. It is truly decadent and rich, though you can lower the fat by replacing the coconut cream with some other non-dairy milk. I love ice cream again.

INGREDIENTS
- 2 tbsp arrowroot powder
- 1 1/4 cup chocolate soy milk
- 3/4 cup sugar
- 2 cans coconut milk (that had been in the fridge for a few hours)
- 12 oz semi sweet vegan chocolate chips
- 1 tsp vanilla

METHOD
1. Dissolve arrowroot into 1/2 cup of the chocolate soy milk and set aside. Skim cream from the top of the cans of coconut milk and place in a 4 cup measuring cup. If you don't have 2 cups worth, fill missing volume with soy milk, or the leftover water from the coconut milk). Whisk smooth as best you can.
2. Combine remaining soy milk and sugar in a saucepan and cook over medium heat, whisking regularly. As mixture cooks, keep stirring arrowroot mixture to make sure arrowroot had totally dissolved. When mixture begins to steam, slowly whisk in arrowroot mixture. Continue to cook and whisk until mixture gets thicker and more glossy (you will see what I mean) and begins to gently bubble.
3. Remove pan from heat. Add chocolate chips and whisk until smooth (mixture will be thick).
4. Add coconut milk and vanilla and whisk until smooth.
5. Let mixture cool, then cover and refrigerate overnight. Make the ice cream according to the directions that came with your machine. Let firm up over night in the freezer.

Dessert Pizza with Rum Glazed Grilled Pineapple

The pizza really isn't the focus here--it is merely a vehicle for the pineapple. The pineapple recipe is from the latest Food and Drink magazine and it is quite spectacular (I think). And the pizza really isn't that bad, either.

INGREDIENTS

Grilled Pineapple

- 1/2 pineapple, peeled, cored, and sliced crosswise into 6 pieces

- 2 tbsp margarine

- 2 tbsp rum

- 1 tbsp packed brown sugar

- 1 pizza crust

- strawberry jam

- sliced banana

- vegan chocolate chips

METHOD

1. Place pineapple slices in a shallow dish. Heat together glaze ingredients in a small saucepan over low heat until margarine is melted. Pour over over pineapple and turn to coat. Let set (turning every so often) while you heat the grill to medium.

2. Grill for 6 to 8 mins, turning and basting, until golden and glazed. Cut into pieces and let cool.

3. Heat a pizza stone in a 450 degree oven.

4. Spread a thin layer of strawberry jam over the pizza crust (too much and it will bubble all over the place and make a real mess. Top with toppings.

5. Bake for 10-12 mins, or until crust is done and chocolate chips have started to melt.

Mocha Chocolate Shell Topping

Did you ever buy that Magic Shell ice cream topping? Well, you can't anymore because it has milk in it. But don't worry, I have you covered. This is a slightly more grown-up version of this classic ice cream topping with the addition of coffee. Keep in mind that it is the fat that makes this liquid at room temperature and harden on your ice cream, so please enjoy responsibly.

INGREDIENTS

- 1/4 cup soy creamer

- 2 tbsp instant coffee

- 1 1/2 cups vegan chocolate chips

- 1/4 cup canola oil

METHOD

1. Bring soy creamer to bubbling in a small saucepan over med-hi heat. Stir in instant coffee and remove from heat.

2. Stir in chocolate chips and stir until smooth. Then add oil and stir until smooth.

This will keep in the fridge for a long time. Store it in a glass jar and microwave for a few seconds to warm it up before drizzling over ice cream.

Chocolate Banana Bites

It doesn't take a culinary genius to know that bananas and chocolate were made for each other. These are a quick and easy treat on a hot summer day, and the kids love them. I don't think I really need to post a formal recipe. Just cut bananas into 4 sections and place in the freezer for an hour or so (you want them cold, but not frozen solid). Dip into melted vegan chocolate chips and enjoy!

Butterscotch Chocolate Fudge Brownies

Today was beautiful and sunny so we spent a lot of time at the lake. That did not leave much time to get creative in the kitchen. So I thought I would share these awesome brownies I made from Have Cake, Will Travel. I love this blog, and not just for its beautiful pictures. I am not very inventive when it comes to baking, so I enjoy looking at what creations Celine is able to come up with. She utilizes a bunch of interesting ingredients in her desserts (avocado, beans, sweet potato, etc.), and everything I have made from her blog has been a hit. These brownies are no exception. They really can't decide if they are brownies or fudge, and as you can see from the pic. They are best served cold and will quickly deliver a rush of chocolate into your bloodstream.

Chocolate Strawberry Cake Roll with Mousse Filling

This is a celebration cake for my VegNews Top Blog honour, and a thank you to myself for the hours spent baking for the street fair (nothing like thanking yourself for baking by doing more baking!). Back in the day I used to make a cake sort of like this with a whipped cream filling. I have never tried my hand at vegan whipped cream (I think I saw a recipe once with a coconut milk base), but I tagged this Chocolate Mousse recipe from Have Cake, Will Travel a while back thinking it would be perfect for this kind of cake. Now, while I am comfortable baking bread I am not well versed in the ways of the cake. I searched around for vegan sponge cake recipes and made various modifications as I saw fit (I still think it is too high in baking powder). Not the greatest cake in the world but it did the trick and its mediocrity is masked by all the wonderful mousse filling. I really should email Isa for cake advice.

INGREDIENTS

Cake

- 2 cups self-rising flour

- 1/4 cup cocoa

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1 tsp apple cider vinegar
- 1 cup soy milk

- 1 1/3 cup sugar

- 1/2 cup canola oil

- 1 tbsp ground flax seed

- 1/2 cup water

- 3 tbsp icing sugar

- 1 tbsp cocoa

- sliced strawberries

METHOD

Preheat oven to 325 degrees. Line a 15.25" X 10.25" baking sheet (with sides) with aluminum foil. Grease and flour the foil.

1. Sift flour, cocoa, baking powder, and baking soda into a large bowl.

2. Put apple cider vinegar in a measuring cup. Fill with soy milk to one cup line and stir to mix. Set aside to thicken. In a medium bowl, whisk sugar, oil, flax seed, water, and soy milk mixture until well blended.

3. Add wet ingredients to dry and mix until blended. Pour batter into prepared pan and bake for 15-18 mins, until cake is dry, has pulled away from the sides of the pan a bit, and springs back in the center from your touch.

4. Let cake cool on a wire rack for 3 mins. While cooling, "flour" a linen towel with the icing sugar and cocoa.

5. Put the cake (still in its baking sheet) on the counter. Place the prepared towel on top with the "floured" side in contact with the cake. Make sure the cake in centred with the towel. Put a large cutting board on top and flip the whole thing upside down. The pan will now be on top. Remove pan and foil.

6. Fold the cake up like a jelly roll in the towel along the short end. Let cool, seam side down on a wire rack.

Filling

- Make the mousse filling posted here. I used silken tofu instead of the beans (which, apparently, makes me a wuss) because I had an open container after making the lemon currant rolls yesterday. I only used a 3/4 cup to make a slightly thicker mousse. I also added all the melted chocolate at once since it was for a filling and not a stand-alone dish.

Icing

INGREDIENTS

- 6 tbsp soy milk

- 1 cup chocolate chips

METHOD

1. Heat soy milk to bubbling in a small pot. Remove from heat and stir in chocolate chips until smooth. Set aside to cool for a few mins.

TO MAKE THE CAKE

1. Once the cake is cool, gently unroll it. Try not to fly off the handle if the cake breaks up a bit. Even when I made this with eggs it always broke up a bit. Be gentle and understanding, and remember that icing covers a multitude of cake-making sins.

2. Gently spread mousse filling over the cake and re-roll, using the towel to help you bring up the whole side at one time. Once rolled, transfer cake to a large platter or serving dish. You can trim the ends off with a serrated knife if you want the edges to look clean.

3. Spoon icing over top and use a knife or spatula to spread and smooth the icing over all of the cake. The icing will cover up any cracks that may have occurred. Use a clean wet cloth to clean up any icing that may have sullied your serving platter. Place cake in the fridge for 5 mins to let the icing set a bit, then remove and top with sliced strawberries before it sets too much. Place back in fridge and refrigerate for a few hours.

4. To serve: cut cake with a serrated knife, using a gentle sawing motion. Store cake in the fridge, covered.

Chocolate Chip Cookie Pudding Cake

If chocolate makes you happy, then this dessert will make you very happy indeed. I made this earlier in the week, but I should have made it again today because I was pretty bummed out. Check out this pic of today's weather. Gah! The only thing to say is, "what the deuce?!" Anyway, this is a variation of the lemon pudding cake that relies on chocolate chips to make a smooth and rich pudding that you can spoon over the tender cake.

INGREDIENTS

- 1 cup flour

- 1/4 cup packed brown sugar

- 1/2 cup white sugar

- 2 tsp baking powder

- 1/2 tsp baking soda

- 1/4 tsp salt

- 1/2 cup soy milk

- 2 tbsp oil

- 1/2 cup vegan chocolate chips

- 1/2 cup white sugar

- 1/2 cup unpacked brown sugar

- 1/4 cup cocoa powder

- 1 1/2 cup boiling water

- 1 tbsp vanilla

METHOD

Preheat oven to 350 degrees. Get a few cups of water boiling in your kettle.

1. Whisk together flour, sugar, baking powder and soda, and salt in a medium bowl. In a separate small bowl, whisk together milk and oil. Add to flour and mix with a spoon. Stir in chocolate chips, then spread into a 8x8 pan.

2. Whisk together white and brown sugar with cocoa powder and sprinkle evenly over batter. Gently pour boiling water over top (do not mix) and then add vanilla.

3. Bake for 40-45 mins, until top is dry and firm. Let cool a bit before serving. Cut into pieces and spoon pudding over top.

Brownies and Strawberries

Today was a tiring day with 5 hours of meetings and 1.5 hours of lecturing. Vegan Mom made a delicious Chickpea Pot Pie, which really hit the spot. After dinner, my mind started to turn to dessert and the therapeutic properties of sugar and chocolate. I decided to go with these brownies that Isa posted on the PPK blog, and topped it off with heated strawberry jam and sliced berries. I did not have the coffee that the recipe called for (I am more of a tea drinker), so I used chocolate soy milk. I also do not have mini muffin pans, so I used regular sized muffin tins and baked them for 5 mins more. I have never had any luck with vegan brownie recipes, but these are very good. Nice and moist, healthier than regular brownies, but still chocolaty and sweet.

Chocolate Thumbprint Cookies

Vegan Mother-in-Law made these from Vegan With A Vengeance for yesterday's family get-together. They were chewy and moist, and were delicate without crumbling or falling apart. I have never made them, but will have to whip up a batch when I get home.

Hot Chocolate

I will probably say this a lot over the next few months: it's cold outside! Yesterday we achieved booger-freezing cold--that special temperature where one sniff and your nose is frozen shut. There is no better way to warm up after shovelling the driveway than this creamy hot chocolate.

Makes 2 big honkin' cups, like those pictured here

INGREDIENTS

- 4 cups chocolate soy milk

- 1/2 cup vegan chocolate chips

- 2 tsp vanilla

- sugar to taste

- pinch of salt

METHOD

1. Combine all ingredients in a pot an whisk over high heat until steamy and frothy.