Everything Food
YIELD: TOPS 1 GERMAN CHOCOLATE CAKE This sweet coconutty icing makes an apropos topper for German Chocolate Cake, but it’s just as scrumptious in other applications as well! Try it atop a big scoop of Vanilla Soft Serve. ________________________________________________________________ Ingredients ½ cup agave ¾ cup powdered sugar 2 tablespoons non dairy milk 1 cup pecans, …
YIELD: 2 CUPS Better than the stuff from a can, but just as addictive. Top your favorite cupcakes or use them as a filling-in between cookies, like the Vanilla Wafers. ________________________________________________________________ Ingredients ⅔ cup cocoa powder ⅓ cup non hydrogenated shortening ¼ cup softened non dairy margarine ¼ cup non dairy milk 2½ cups confectioner’s …
YIELD: 1¼ CUPS A foolproof recipe with a tangy twist. Feel free to sub in 1 cup Sweet Cashew Cream + 1 teaspoon lemon juice in place of the vegan cream cheese. To make a drizzly glaze rather than a fluffy frosting, simply thin with 2 to 3 tablespoons non-dairy milk and 1 teaspoon agave …
YIELD: 2 CUPS Use this classic frosting to fill Whoopie Pies, cupcakes, and more. This frosting can easily be made up to 1 week ahead of time and stored in the refrigerator before use. Be sure to thaw to room temperature before using. ________________________________________________________________ Ingredients 2 cups confectioners sugar 1 cup non hydrogenated shortening ¼ …
YIELD: 4 CUPS A standard in any dessert lover’s arsenal, this recipe works exceptionally well with either margarine or coconut oil. If you opt for the latter, add a pinch of salt and keep slightly chilled. ________________________________________________________________ Ingredients 6 tablespoons non dairy margarine or coconut oil (cold) 6 cups confectioners sugar 2 to 3 teaspoons …
YIELD: COVERS ONE 2-LAYER CAKE Fondant is one of those wonderful things that can help transform a cake from “meh” to “marvelous!” It is easy to use and can be made into multiple colors. You can also use fondant to make cute cut-out shapes to paste onto your cake. Once you’ve covered your cake, roll …
YIELD: 12 PIES A treat whose roots are from Maine, whoopie pies have grown increasingly popular over the years. They live somewhere in between a cake and a cookie and are traditionally stuffed with a fluffy frosting, but fill them with whatever you please, such as ganache or even a decadent jam. ________________________________________________________________ Ingredients PIES …
YIELD: 6 CAKES I adore these little desserts. Crispy, fluffy, chewy cake is topped with caramelized cherries that deliver an explosion of flavor. ________________________________________________________________ Ingredients 1½ teaspoons non dairy margarine or coconut oil 6 tablespoons turbinado sugar 2 cups whole sweet cherries, pitted, stems removed ½ cup besan/chickpea flour ¼ cup superfine brown rice flour …
YIELD: 24 CAKES These take a little finesse and time to put together, but the end result is so fun, you’ll want to do it all over again! These are an especially good choice to bring along to potlucks, or to serve at a dinner party, a la mode with a little Matcha Cashew Ice …
YIELD: 8 SHORTCAKES Nothing says summertime like the taste of sweetened strawberries atop a delicate shortcake. Don’t forget the whipped coconut cream! Feel free to adjust the amount of sugar depending on the natural sweetness of your berries. Use more or less sugar as needed. ________________________________________________________________ Ingredients 1½ cups superfine brown rice flour ¼ cup …