Classic Raw Vegan Cheesecake

Screen Shot 2015-08-16 at 10.11.53 PM Screen Shot 2015-08-16 at 10.12.55 PM

Be sure to check out my Youtube Channel where I teach my audience how to cook/bake a variety of different kinds of cuisine!

Classic Raw Vegan Cheesecake

  • Servings: Makes 1, 6 inch round cheesecake
  • Print

Ingredients:
Crust:
– 1 cup pitted dates (soaked in warm water for 10 minutes then drained)
– 1 cup raw almonds

Filling:
– 1 1/2 cups raw cashews, soaked in water 4-6 hours then drained (NOTE: If short on time, pour boiling hot water over the cashews, soak for 1 hour, then drain and blend as instructed!)
– 1/4 cup lemon juice
– 1/3 cup coconut oil, melted
– 1/2 cup full fat coconut milk
– 1/2 cup agave nectar or maple syrup (or honey if not vegan)

Optional Flavor Add-Ins:
– Pureed mango
– 2 Tbsp salted natural peanut butter
– 1/4 cup wild blueberries (fresh or frozen)
– 3 Tbsp bourbon caramel sauce

Directions:
1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste. Lightly grease a 6 inch round cake pan.
3. Pour the crust into the greased cake pan and evenly press down — making sure to get the sides as well. Set in freezer to firm up.
4. Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
5. I mixed mine in my food processor for 10 minutes, until “liquified” or “pureed”. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
6. Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
7. Pour filling into the prepared cake pan. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
8. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they’re perfect as is! Keep in the freezer for up to 1-2 weeks.

Peanut Butter Oreo Blondies

IMG_1084 IMG_1086 IMG_1087

Peanut Butter Oreo Blondies

  • Servings: Makes about 24 bars
  • Print

Ingredients:

  • ⅔ cup soft butter
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • ¾ cup peanut butter
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ⅓ cup cream
  • 16-24 Oreo cookies depending on size of pan
  • 1 bag white chocolate chips (optional)

Directions:

  1. Preheat the oven to 325 degrees. Butter a 9-inch square baking dish for thicker bars, or a 9×13 baking dish for thinner bars.
  2. Cream the butter, brown sugar, white sugar, peanut butter, and vanilla. Add the eggs one at a time, beating until well mixed.
  3. Add the flour and baking powder and mix for less than 1 minute with an electric mixer or stir with a wooden spoon until all flour is incorporated (batter gets tough to work with if you mix it for too long). Add the cream and use electric mixers or wooden spoon to stir until incorporated. Batter should be thick but spreadable.
  4. Spread half the batter in the prepared dish; layer Oreos evenly over the batter; top with remaining half of batter. Bake for 40-50 minutes, depending on the size of your pan (less time for a rectangle, more time for a square) and whether or not you like them to still be a little soft and doughy. I baked mine for 40 minutes or until the edges were browning and the middle was just a little soft.

Adapted from Pinch of Yum

Vegan Lemon Poppy Seed Cake

IMG_1157

I think I might have tried my first lemon poppy seed muffin from a Magnolia Bakery down in Chicago last year during my summer vacation. I fell in love with the soft/moist texture and the refreshing taste from the lemon in the muffin. From then on, I declared that my favorite dessert pairings was lemon and poppy seeds.

IMG_1159

Obviously, the macarons that I decorated on top of this cake is NOT vegan. I just wanted something to put ontop of the cake to make it presentable and with my luck, I ran out of fresh fruits. So, besides the macarons, this cake is 100% vegan.IMG_1160 IMG_1161 IMG_1166

Vegan Lemon Poppy Seed Cake

  • Servings: Serves about 8
  • Print

For Lemon Poppyseed Cake:

  • 2⅔ cup unbleached cake flour (not all-pupose or else it will be very dense)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1½ cups vegan cane sugar or turbinado sugar
  • 1¾ cup almond milk or soymilk mixed with 2 tsp vinegar. Set aside five minutes to curdle.
  • ¼ cup lemon juice
  • ¼ cup poppy seeds
  • Zest of two lemons
  • 1 tsp pure vanilla extract
  • 1 cup (2 sticks) of vegan “butter” like Earth Balance or Crisco Vegetable Oil Shortening, at room temperature

For the Lemon Cream Cheese Frosting:

  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup nonhydrogenated margarine
  • 3 1/2 cups powdered sugar, sifted if clumpy
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup plain soy milk or soy creamer
  • yellow gel food coloring

Directions:

  1. To make the cake: Cream together the sugar and “butter” in a stand mixer or hand mixer fitted with a wisk, until light and fluffy, about 2-3 minutes. Stop the mixer and scrape down the bottom and sides of bowl a couple of times during the mixing.
  2. Mix the lemon juice, zest, vanilla extract and almond milk.
  3. Sift into a bowl the flour, salt, baking soda, and baking powder.
  4. Add the flour to the butter and sugar mixture in three batches, alternating with the almond milk mixture. Mix for 20 seconds after each addition, then scrape down the sides of the bowl to ensure everything’s integrated.
  5. Add the poppy seeds and mix with a spatula to disperse them evenly through the batter.
  6. Oil and flour five, 6 inch circle pans (or 3 9 pinch pans but bking times will varey). Pour the cake batter into the pans evenly and bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the cake comes out dry. Let the cake stand in the bundt pan on a rack for 10 minutes, then unmold. This cake unmolds easily, but if you need help run a knife lightly and carefully around the edges.
  7. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the lemon zest, vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Divide the frosting in half and add about 6 drops of yellow gel food coloring into one of the divided frosting and set both the white and yellow frosting aside.
  8. To assemble cake: Use a long shape knife (preferably serrated) to carefully trim the tops of the cake to ensure they are level. Flip your cake layers upside down before assembling.
  9. Place one layer on your cake stand and use an offset spatula to spread a layer of frosting over the top of the cake. Repeat with remaining cakes.
  10. Crumb coat cake with some of the icing and then chill for about half an hour.
  11. Using an offset spatula, alternately swirl blobs of plain white icing and the colored yellow icing over the surface of the cake. Top cake with whatever you life such as fresh fruits, sprinkles, or just leave it plain. Chill to allow icing to set.
  12. Remove from the fridge at least 30 mins before serving to allow cake to come back to room temperature. Can be stored in the fridge in an airtight container for several days.

from Who8theCake.wordpress.com

Ice Cream Cone Rainbow Cupcake

IMG_1103 IMG_1101 IMG_1100

Ice Cream Cone Rainbow Cupcakes

  • Servings: Makes 24 cupcakes
  • Print

Ingredients

  • 1 box Betty Crocker SuperMoist Vanilla cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 24 flat-bottom ice cream cones
  • Red, yellow, green, and blue food coloring.
  • 1 to 2 containers Betty Crocker™ Rich & Creamy frosting (any flavor)
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. Make cake batter as directed on box. Divide batter evenly among four small bowls and color each different bowl with red, blue, yellow, and green food coloring (about 5-6 drops of food coloring). Add teaspoonful of each color into your ice cream cone until it is about 2/3 full. Carefully place your ice cream cone into each of the muffin cup in your muffin pan.
  3. Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

Vegan Tiramisu “Cheesecake” Bars

IMG_1124

Ever wanted to eat a dessert without feeling guilty afterwards? Well here is the perfect recipe for you to curb those sugary needs. These vegan tiramisu cheesecake bars are absolutely delicious, creamy, and chocolatey. Leaving you feeling satisfied without ruining your plan to a bikini bod this summer.

What’s the secret ingredient for this vegan “cheesecake”?

Tofu.

Yes. I said it.

Tofu.

Who would have thought haha. But no one would ever suspect a thing. Which is a perfect solution to get the kids to eat something nutritious for them. Happy eating~ 🙂

IMG_1126

IMG_1127

IMG_1129

 

Vegan Tiramisu Cheesecake Bars

  • Servings: serves about 8
  • Print

Ingredients:
For the Brownie:

  • 1 cup oat flour (I grind my own old fashioned Oats)
  • 1/2 cup coconut flour (or cashew flour or light/medium GF flour)
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 cup + 2 Tbsp non dairy milk (I used soy milk)
  • 1/2 cup maple syrup
  • 2/3 cup 70% Dark Chocolate Theo bar (1.5 oz – 42 gms) or vegan chocolate chips
  • 2 Tbsps flaxmeal
  • 2 tsps vanilla extract
  • 2 tsps instant coffee
  • 1/4 tsp salt
  • 1/4 cup Tbsp oil
  • 1/2 cup ground raw sugar (1/4 cup for less sweeter)
  • 1/2 cup vegan chocolate chips (optional)

For the Cheesecake:

  • 16 oz package firm tofu
  • 1/4 cup coconut flour (or 2 Tbsps cornstarch)
  • 1/4 cup oil
  • 6 Tbsp ground raw sugar
  • 2 tsps vanilla extract
  • 1 tsp lemon juice
  • 1/3 tsp salt

Directions:

  1. For the brownie layer: In a bowl, combine and mix together the oat flour, coconut flour, cocoa power, and baking powder. In a medium heat proof bowl, heat the non dairy milk and maple syrup until hot (in pan or microwave). Whisk in the dark chocolate and flax seed meal until the chocolate melts. Add in the vanilla, instant coffee, salt, oil, and the sugar into the chocolate mixture. Add the wet mixture into dry and mix to combine. Mix in 1/2 cup chocolate chips into the batter. Drop the batter onto prepared parchment lined 8×8 square pan. Spread it using a spatula to a level it. Reserve a Tablespoon of the batter to make swirls on top(optional).
  2. For the cheesecake layer: Lightly squeeze the Tofu to remove excess water and add to blender. Blend all the tofu, coconut flour, oil, and sugar together together in the blender. Taste and adjust/add lemon juice and salt to preferred tang/cream cheese-y taste. Drop the blended batter onto brownie batter. Spread evenly with a spatula.
  3. If making swirls on top, add 2 tsps non dairy milk to the reserved brownie batter (the batter is quite thick). Mix well and drop spoon fulls on top. Swirl the brownie batter into the cheesecake batter with a knife. If using a regular metal pan, place the pan on a baking sheet during baking so the bottom of the brownie does not get hard/overbaked.
  4. Bake at preheated 350 degrees F for 40 to 45 minutes or until the center is set and the edges of the cheesecake start to get golden brown. Cool completely and slice. Refrigerate for half an hour before slicing for best results.
  5. Sprinkle sweetened cocoa powder on top. You can also soak the brownie layer in a little espresso + sugar + rum/liquor of choice.

Chocolate Ice Cream w/ Cookie Dough Chunks

IMG_0901 IMG_0906

Chocolate Ice Cream w/ Cookie Dough Chunks

INGREDIENTS:

For the chocolate ice cream:

  • 2/3 cup white sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 egg yolks, beaten
  • 2 2/3 cups heavy cream
  • 1/3 cup semisweet chocolate chips

For the cookie dough chunks:

  • ½ cup unsalted butter, at room temperature
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour
  • ½ cup miniature semisweet chocolate chips

DIRECTIONS:

  1. For the cookie dough chunks: Combine the butter and both sugars in a mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the cream, vanilla and salt, and mix for another minute or so, until combined. Scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Using a rubber spatula, stir in the chocolate chips. Refrigerate for at least 30 minutes, or up to 2 days.
  2. For the chocolate ice cream: In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
  3. While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Add in chunks of cookie dough into the ice cream and gently fold it in. Freeze in canister of ice cream maker according to manufacturer’s instructions.

Adapted and slightly modified from All Recipes

Strawberry Cream Cheese Tart

IMG_0995IMG_0989 IMG_0986 IMG_0984

Strawberry Cream Cheese Tart

  • Servings: serves about 8
  • Print

For the crust:

  • 1 large egg yolk
  • 1 tbsp. heavy cream
  • ½ tsp. vanilla extract
  • 1 ¼ cups all-purpose flour, plus more for dusting the work surface
  • 2/3 cup confectioners’ sugar
  • ¼ tsp. salt
  • 8 tbsp. cold unsalted butter, cut into ½-inch cubes

For the raspberry cream filling:

  • 1/2 cup sugar
  • 2 large egg whites
  • 11 tbsp. unsalted butter, at room temperature
  • 3 tbsp. strained raspberry puree
  • 1/4 tsp. vanilla extract
  • Pink gel icing color (optional)

For the filling:

  • 8 oz. cream cheese, softened
  • ½ cup confectioners’ sugar, sifted
  • ½ tsp. vanilla extract
  • 2 tbsp. milk or cream

For topping:

  • Fresh strawberries, sliced (approximately 12 oz.)

DIRECTIONS

  1. To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disc. Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.
  2. Remove the dough from the refrigerator. (If refrigerated for more than an hour, let stand at room temperature until malleable.) Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.
  3. Meanwhile, adjust an oven rack to middle position. Preheat the oven to 375° F. Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack to cool.
  4. To make the raspberry cream filling, combine the sugar and egg whites in a heatproof bowl set over a pot of simmering water. (I use my mixer bowl here to dirty one less dish.) Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.) Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) Blend in the raspberry puree and vanilla until smooth and completely incorporated, scraping down the sides of the bowl as needed. If desired, tint with pink icing gel to achieve your desired shade.
  5. To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth. Blend in the vanilla and milk or cream. Spread the cream cheese mixture over the cooled ganache in the tart shell. Starting from the outside and working toward the center, place the sliced strawberries in concentric circles slightly overlapping each other. Gently press the berries into the cream cheese mixture to help keep them in place. Chill until ready to serve.