Caramelized Fig Cake
with Lemon Anglaise
Courtesy of Amy Pearce. This is one of her favorites and will be
included in the upcoming Millennium cookbook.
I have made so many variations on the upside-down cake theme and this
is, by far, my favorite. It is super-moist and has an elusive lemon
flavor that is accented by the sherry. This cake, along with the sauce,
just plain rules!
One 8-inch round cake
1 Basket fresh Black Mission Figs, pitted and sliced thinly
1 1/2 T. Sucanat
1/4 C. Blanched, Sliced Almonds
1 C. Unbleached White Flour
1/4 C. Whole Wheat Pastry Flour
1 1/2 t. Baking Powder
1/4 t. Baking Soda
1/4 t. Egg Replacer
1/4 t. Salt
1/2 C. Almond Milk
5 T. Light Agave Nectar
3 T. Canola Oil, plus 1 t. for oiling the pan
1 1/2 t. Vanilla Extract
1/4 t. Almond Extract
1 1/2 T. Lemon Juice
1 1/2 T. Dry Sherry
1 Lemon, zested and finely chopped
Makes 2 1/2 C. of Lemon Anglaise Sauce
1 C. Soymilk
7 oz. Coconut Milk (half of one 14–oz. can)
1/4 C. Light Agave Nectar
1 Lemon, zested (not chopped)
1/4 t. Vanilla Extract
1/4 t. Lemon Extract
2 t. Lemon Juice
1 1/2 t. Arrowroot
Dash of Turmeric
Pinch of Salt
For the cake:
1. Preheat the oven to 350°; prepare the cake pan by brushing with
oil and lining with a piece of parchment paper.
2. Sprinkle the sucanat onto the parch- ment and top with the sliced
figs, fanning them out decoratively. Set aside.
3. Use a spice grinder to grind the almonds to a meal. Place in a medium
bowl.
4. In the same bowl, sift the flours, leavening, egg replacer, and salt.
5. In a separate bowl, whisk the almond milk, agave, oil, extracts,
juice, sherry, and the lemon zest.
6. Pour the wet into the dry ingredients and whisk just until smooth.
Pour on top of the figs in the prepared pan and carefully smooth out
the batter with a spatula (being careful not to disturb the fan of figs
on the bottom of the pan).
7. Bake for 35 minutes, until the top is lightly browned. Test for doneness
by inserting a toothpick or a paring knife in the center of the cake.
It should come out clean. If not, bake for an additional 10 minutes.
8. Cool in the pan. It may be served after cooling or wrapped tightly
and stored for 2 days, after which it will need toasting for the best
flavor. To serve, cut the cake into 6 or 8 pieces. 9. Spoon some Lemon
Anglaise Sauce on a dessert plate. Top with a slice of cake. (Optional:
you may warm the slices of cake in a toaster oven for serving.) Yummy!
For the sauce:
1. Whisk all the ingredients in a small saucepan. Make sure the arrowroot
is dissolved.
2. Place on medium flame and bring just to a simmer (it does not need
to boil).
3. Remove from heat and allow the lemon zest to steep for ten minutes.
Strain through a fine mesh strainer and cool uncovered in the refrigerator.
The sauce may be refrigerated for up to one week. In the uncommon
event that there is any of this yummy sauce left over, it may be frozen
to make a most excellent sorbet! To make sorbet from a full recipe of
sauce, just add 2 T. more of agave nectar and freeze when cool.
Chocolate Chip-Macadamia
Cookies
Courtesy of Jorge Pineda, Candle Café
2 C. Unbleached all-purpose Flour
2 C. Florida Crystals Sugar
2 T. Egg Replacer
1 t. Baking Soda
1/8 t. Sea Salt
1 C. Vegan Chocolate Chips
3/4 C. Cocoa Powder
1 C. Macadamia Nuts, chopped
1/4 C. Silken Tofu
1 C. Safflower Oil
1/4 C. Maple Syrup
1 t. Vanilla Extract
1. Preheat oven to 350°.
2. In a large bowl, mix dry ingredients.
3. In a separate bowl, whisk wet ingre- dients together.
4. Combine the two together in the dry ingredient bowl.
5. Using a 2 T. scoop, drop batter 2” apart on a prepared baking
sheet.
6. Bake for 15-20 minutes, until slightly darker on bottom of cookie.
Makes about 30 cookies.
Vegan Blueberry Muffins
Courtesy of Shaphan Laos, Rising Sun Bakery
1 C. Blueberries
Streusel (make and set aside)
2 T. Flour
5 T. Sugar
2 T. Earth Balance (non hydrogenated) or margarine
1/2 t. Cinnamon
Dry
2 C. Flour
1/2 C. Whole Wheat Pastry Flour
1 t. Baking Powder
1 t. Baking Soda
1/2 t. Salt
2 t. Cinnamon
Wet
3 t. Ener-G Egg Replacer with 4 T. water, mixed well
3/4 C. White Beans, pureed and cooked
3/4 C. Raw Cane Sugar
1 C. Unsweetened Soymilk
1/2 C. Safflower Oil
1. Preheat oven to 375°.
2. Mix wet and dry ingredients sepa- rately, then combine until just
mixed and fold in 1 C. blueberries.
3. Put in greased pans, top with streusel, and bake for 22-25 minutes.
Makes 12 regular sized muffins.
Vegan Shortbread Cookie
Courtesy of Amy Mastronardi, Hippie Chick Bakery
This cookie is SO easy and SO versatile: Add some cocoa, it’s a
chocolate cookie...add some dried fruit or nuts to mix it up...make
it into a 2 layer “linzer” cookie with fruit preserve filling...use
it to make a crust for a tart. Your friends will be amazed!
1/2 lb. (2 sticks) Unsalted Vegan Margarine
3/4 C. Sugar
1 t. Vanilla Extract
2 C. All-purpose Flour
1. Preheat oven to 350°.
2. Cream together sugar and margarine. Add Vanilla.
3. Add flour and mix until just combined. (overmixing develops the gluten
and makes one tough cookie!)
4. Chill for about 1 hour. Roll out to about 1/8” thick and cut
into shapes as desired.
5. Bake for about 10 minutes (until just beginning to brown around edges).
Yummy!
