The Complete Idiot's Guide to Vegan Baking - Donna Diegel [106]
BATTER UP!
Melting vegan chocolate chips isn’t difficult, but you should keep a few considerations in mind. Melt chocolate in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Or melt in the microwave at half power. Microwave for 30 seconds, stir, and microwave for an additional 30 seconds. It should be smooth and flowing. Be sure no water comes into contact with the chocolate, or it will seize up.
Pumpkin Cheesecake
Baked in a Gingersnap Crust, this luscious vegan cheesecake is flavored with cinnamon, nutmeg, and ginger—all your favorite autumn spices.
Yield:
1 (9-inch) cheesecake
Prep time:
7 to 12 hours
Bake time:
60 to 75 minutes
Serving size:
1 slice
1 (9-in.) unbaked Gingersnap Crust
(recipe in Chapter 13)
3 (8-oz.) pkgs. soy cream cheese
1 cup vegan cane sugar
¼ cup cornstarch
Ener-G Egg Replacer for 2 large
eggs
1 tsp. pure vanilla extract
1¾ cups pumpkin purée, not
pumpkin pie filling
1¼ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
1. Preheat the oven to 350°F. Place a pan of hot water in the bottom of the oven.
2. Spray the bottom and sides of a springform pan with vegetable spray. Pat Gingersnap Crust mixture on the bottom and halfway up the sides of the pan. Prebake or blind-bake crust for 5 minutes. Remove from the oven, and let cool while making cheesecake filling.
3. In a large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat soy cream cheese for 1 or 2 minutes or until creamy. Add vegan cane sugar and cornstarch, and beat again for 2 or 3 minutes, scraping the bowl as needed with a rubber spatula. Add egg substitute and vanilla extract, and beat for 1 more minute. Add pumpkin purée, ground cinnamon, ground nutmeg, and ground ginger, and beat for 1 more minute or until light and fluffy. Scrape down the bowl once more, and pour into the prepared crust.
4. Bake for 55 to 70 minutes, or until sides are set and cheesecake is a little puffy. The very center will be slightly wiggly.
5. Cool slowly on a wire rack away from drafts and at an even temperature for 2 or 3 hours. Continue cooling in the refrigerator for at least 4 hours or overnight. Remove the sides of the springform pan, and transfer cheesecake to a serving platter. At this point, you can store cheesecake wrapped in plastic and refrigerated for up to 3 days. Double-wrapped, this cheesecake can be frozen for up to 2 months, although the texture will be slightly different after thawing.
Strawberry Shortcake
Not your typical Strawberry Shortcake, this giant vanilla cake is layered with vegan whipped topping and ripe, juicy strawberries.
Yield:
1 (9-inch) round layer cake
Prep time:
1 hour 10 minutes
to 2 hours
Bake time:
25 to 35 minutes
Serving size:
1 slice
½ vanilla bean
2½ cups unbleached all-purpose
flour
½ cup cornstarch
2 tsp. baking soda
½ tsp. salt
1¾ cups unbleached cane sugar
½ cup light brown sugar, firmly
packed
⅔ cup canola or vegetable oil
2 TB. white or apple cider vinegar
2 cups lukewarm water
1½ tsp. pure vanilla extract
1 qt. fresh hulled strawberries
1 batch vegan Whipped Topping
(recipe in Chapter 22), or non-
dairy whipped topping
1. Preheat the oven to 325°F. Lightly oil or spray 2 (9×2-inch) round cake pans, and line the bottoms with parchment paper.
2. Scrape seeds out of vanilla bean, and discard pod.
3. Into a medium bowl, sift unbleached all-purpose flour, cornstarch, baking soda, and salt, or blend with a wire whisk. Add vanilla bean seeds, 1½ cups unbleached cane sugar, and light brown sugar, and blend with a wooden spoon or a whisk.
4. In a large bowl, and using an electric mixer fitted with a paddle attachment on medium speed, combine canola oil, white vinegar, lukewarm water, and vanilla extract. Reduce speed to low, add ½ of dry ingredients to liquid ingredients, and mix to combine, scraping