Recipes

Decadent Chocolate Cherry Cupcakes

Decadent Chocolate Cherry Cupcakes

Rich and indulgent, these chocolate cherry cupcakes offer the perfect balance of sweetness and tartness. Serve them plain or with a luscious frosting for a truly decadent treat!
Couverts18
Preparation 10 minutes
Preparation time:23 minutes
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Equipment

  • Muffin tin, Paper cupcake liners, Mixing bowls, Whisk, Measuring spoons, Measuring cups, Toothpick, Wire rack

Ingredients

  • 2 cups 250 g all-purpose flour
  • ½ cup 40 g unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup 235 ml soy or other nondairy milk
  • ¾ cup 170 g nondairy yogurt
  • 1 cup 200 g granulated sugar
  • ¼ cup 60 ml canola oil
  • 1 tablespoon 15 ml pure vanilla extract
  • 1 cup 176 g nondairy semisweet chocolate chips
  • 1 cup 160 g dried cherries

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line 18 standard muffin cups with paper liners.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  • In a separate bowl, combine the soy milk, nondairy yogurt, sugar, canola oil, and vanilla extract.
  • Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Fold in the chocolate chips and dried cherries.
  • Divide the batter evenly among the cupcake liners.
  • Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:
For extra decadence, top these cupcakes with Chocolate Agave Frosting (page 447) or a simple dusting of powdered sugar.
Wine Advice:
A sweet red wine such as a Zinfandel would pair wonderfully with the rich chocolate and tart cherries.

Nutrition values

Calories: 210 kcal | Carbohydrates: 39 g | Protein: 3 g | Fat: 7 g | Sugar: 18 g
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Course; Cupcakes-Brownies / Dessert
Cuisine; International / Global
Diets; Egg-Free / Gluten-Free / Lactose Free / Nut Free / Vegan

Zesty Lemon Lime Cupcakes

Zesty Lemon Lime Cupcakes

These fluffy lemon-lime cupcakes combine the tang of citrus with a soft, airy texture. Perfect for summer gatherings or a light, refreshing dessert any time of the year!
Couverts12
Preparation 10 minutes
Preparation time:23 minutes
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Equipment

  • Muffin tin, Paper cupcake liners, Mixing bowls, Whisk, Measuring spoons, Measuring cups, Toothpick, Wire rack

Ingredients

  • 2 cups 250 g all-purpose flour
  • 2 tablespoons 16 g cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup 235 ml soymilk
  • 3 tablespoons 45 ml lemon juice
  • 3 tablespoons 45 ml lime juice
  • 1 cup 200 g granulated sugar
  • 1 tablespoon 15 ml pure lemon extract
  • 2 teaspoons pure vanilla extract

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with paper liners.
  • In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  • In a medium-sized bowl, combine the soymilk, lemon juice, and lime juice.
  • Allow the mixture to curdle and form a buttermilk-like consistency.
  • Add the sugar, lemon extract, and vanilla to the wet mixture and stir to combine.
  • Gently fold the wet ingredients into the dry ingredients, careful not to overmix.
  • Divide the batter evenly among the cupcake liners.
  • Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:
For an extra citrus kick, top these cupcakes with a swirl of Sour Cream Frosting flavored with lemon extract, and finish with a sprinkle of lime zest.
Wine Advice:
A light, fruity white wine such as a Sauvignon Blanc would complement the citrus flavors of these cupcakes beautifully.

Nutrition values

Calories: 170 kcal | Carbohydrates: 38 g | Protein: 2 g | Fat: 1 g | Sugar: 19 g
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Course; Cupcakes-Brownies / Dessert
Cuisine; International / Global
Diets; Egg-Free / Gluten-Free / Lactose Free / Nut Free / Vegan

Sweet Corn Cake

Sweet Corn Cake

A traditional Mexican dessert that’s served in scoops, Sweet Corn Cake offers a unique, sweet, and savory flavor unlike any regular cake.
Couverts6
Preparation 10 minutes
Preparation time:50 minutes
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Equipment

  • 8-inch (20-cm) square baking dish
  • blender or food processor
  • electric mixer
  • Mixing bowl
  • aluminum foil
  • Ice cream scoop

Ingredients

For the Cake:

  • Nonstick cooking spray
  • 10 ounces 284 g frozen yellow corn kernels
  • ¼ cup 56 g nondairy butter
  • 2 tablespoons 24 g vegetable shortening
  • ½ cup 60 g masa harina flour (Maseca brand instant masa flour works well here)
  • 3 tablespoons 45 ml water
  • 3 tablespoons 26 g yellow cornmeal
  • ¼ cup 50 g granulated sugar
  • 2 tablespoons 30 ml soy creamer or nondairy milk
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly grease an 8-inch (20-cm) square baking dish with cooking spray.
  • Use a blender or food processor to chop the corn kernels into small bits.
  • Set aside.
  • In a large bowl, beat together the butter and shortening using an electric mixer.
  • Slowly add the masa flour and drizzle in the water, mixing well.
  • Add the cornmeal, sugar, soy creamer, baking powder, and salt.
  • Mix thoroughly after each addition.
  • Add the chopped corn and stir on the lowest speed.
  • The mixture should be thick, sticky, and slightly lumpy from the corn.
  • Spread the mixture evenly in the prepared baking dish.
  • Cover the dish with aluminum foil and bake for 45 to 50 minutes, or until firm but still moist.
  • Remove from the oven and uncover.
  • Let the cake stand for about 15 minutes before serving.
  • Use an ice cream scoop to serve.

Notes & Wine Advice

Serving Tip:

Serve Sweet Corn Cake hot or at room temperature. Traditionally, it is served as a side dish alongside a meal, but it also makes a delightful dessert.

Wine Advice:

Pair this unique dessert with a light, refreshing white wine, like a Sauvignon Blanc, to complement the sweetness of the corn and butter.

Nutrition values

Calories: 250 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 10 g | Sugar: 12 g
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Course; Dessert
Cuisine; Mexican
Diets; Dairy-Free / Egg-Free / Vegan / Vegetarian

Caramel Chocolate Coconut Cake

Caramel Chocolate Coconut Cake

Indulge in a sweet, decadent treat with layers of chocolate cake, gooey caramel, toasted coconut, and rich chocolate chips. Perfect for satisfying your sweet tooth!
Couverts6
Preparation 10 minutes
Preparation time:30 minutes
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Equipment

  • 8-inch (20-cm) square baking dish
  • Mixing bowls
  • Whisk
  • spatula

Ingredients

For the Cake:

  • 2 cups 250 g all-purpose flour
  • ½ cup 40 g cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup 170 g plain or vanilla nondairy yogurt
  • ½ cup 120 ml soy or other nondairy milk
  • ½ cup 100 g granulated sugar
  • 1 teaspoon pure vanilla extract

For the Additional Layers:

  • 2½ cups 300 g sweetened flaked coconut, divided
  • ¾ cup 175 ml Caramel Sauce (see page 492)
  • ½ cup 54 g chopped pecans
  • 1 cup 175 g nondairy semisweet chocolate chips

Instructions

  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Lightly grease or line an 8-inch (20-cm) square baking dish.
  • Make the Cake: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In a separate medium-size bowl, mix together the yogurt, soy milk, sugar, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Spread the batter evenly into the prepared baking dish.
  • Make the Additional Layers: In a bowl, mix 2 cups (240 g) of the coconut flakes with ½ cup (120 ml) of caramel sauce.
  • Spread this mixture evenly over the cake batter.
  • Sprinkle the chopped pecans over the coconut mixture, followed by the chocolate chips.
  • Top with the remaining ½ cup (60 g) of coconut flakes.
  • Drizzle the remaining ¼ cup (60 ml) of caramel sauce over the top of the coconut.
  • Bake for 30 minutes, or until the coconut is golden brown and the chocolate chips have melted.
  • Allow the cake to cool completely before serving.

Notes & Wine Advice

Serving Tip:

Serve the cake at room temperature or chilled for the best flavor. Top with a scoop of vegan vanilla ice cream for an extra indulgence!

Wine Advice:

Pair this dessert with a rich dessert wine, such as a late-harvest Chardonnay or a sweet Port, to complement the caramel and chocolate flavors.

Nutrition values

Calories: 350 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 20 g | Sugar: 30 g
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Course; Cake / Chocolate / Dessert / Treats
Cuisine; American
Diets; Dairy-Free / Egg-Free / Vegan / Vegetarian

Pumpkin Squash Brownie

Pumpkin Squash Brownie

A moist, pumpkin-flavored cake with a rich chocolate twist—this autumnal brownie cake is sure to please with its spiced flavor and cloud-like texture. Perfect for fall celebrations.
Couverts6
Preparation 10 minutes
Preparation time:22 minutes
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Equipment

  • 8-inch (20 cm) square baking pan
  • Mixing bowls
  • Whisk
  • spatula
  • Wire rack

Ingredients

  • Nonstick cooking spray
  • 1 teaspoon apple cider vinegar
  • ¼ cup 60 ml plain soymilk (use soy here, or your milk might not curdle)
  • ½ cup 60 g whole wheat pastry flour
  • ½ cup 63 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • â…“ cup 67 g granulated sugar
  • â…“ cup 73 g firmly packed light brown sugar
  • 2 tablespoons 10 g unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • ½ cup 122 g pumpkin purée
  • ¼ cup 61 g unsweetened applesauce
  • 3 tablespoons 45 ml canola oil
  • 2 teaspoons pure vanilla extract
  • â…“ cup 58 g nondairy semisweet chocolate chips

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
  • In a medium-size bowl, combine the vinegar and soymilk.
  • Let it sit for a few minutes to curdle and become like buttermilk.
  • In a large-size bowl, sift together the flours, baking powder, baking soda, granulated sugar, brown sugar, cocoa powder, cinnamon, ginger, nutmeg, and salt.
  • Whisk the pumpkin purée, applesauce, oil, and vanilla into the buttermilk mixture until well combined.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the chocolate chips.
  • Pour the batter into the prepared baking pan and smooth the top with a spatula.
  • Bake for 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool in the pan on a wire rack for at least 30 minutes.
  • Serve at room temperature or chilled for the best flavor.

Notes & Wine Advice

Serving Tip:

This brownie cake is great served at room temperature or chilled. Serve it with a dollop of whipped coconut cream or a scoop of dairy-free vanilla ice cream for an indulgent treat.

Wine Advice:

Pair this pumpkin chocolate brownie cake with a light-bodied red wine like a Pinot Noir or a fruity dessert wine such as a Late Harvest Riesling to complement the spiced flavor.

Nutrition values

Calories: 230 kcal | Carbohydrates: 34 g | Protein: 3 g | Fat: 10 g | Sugar: 20 g
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Course; Cake / Cupcakes-Brownies / Dessert / Treats
Cuisine; American
Diets; Dairy-Free / Egg-Free / Gluten-Free / Vegan / Vegetarian

Gluten-Free Spicy Brownie Cake

Gluten-Free Spicy Brownie Cake

A perfect blend of cake and fudge, these spicy brownies are rich, flavorful, and gluten-free! With warm spices like cinnamon, cloves, and ginger, they make for a comforting fall dessert.
Couverts6
Preparation 10 minutes
Preparation time:22 minutes
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Equipment

  • 8-inch (20 cm) square baking pan
  • Mixing bowls
  • spatula
  • Microwave-safe dish
  • Wire rack

Ingredients

  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • Nonstick cooking spray
  • 4 ounces 112 g nondairy unsweetened or bittersweet chocolate, coarsely chopped
  • ¼ cup 56 g nondairy butter
  • 1 cup 227 g unsweetened applesauce
  • ½ teaspoon fine sea salt
  • ¾ cup 144 g Sucanat
  • 1 cup 160 g brown rice flour
  • 1 teaspoon baking powder

Instructions

  • Combine the cinnamon, cloves, nutmeg, white pepper, cardamom, and ginger in a small-size bowl.
  • Set aside.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
  • In a microwave-safe dish, melt the chocolate and butter for about 1 minute, stirring once or twice.
  • In a large-size bowl, combine the melted chocolate and butter with the spice mixture, applesauce, salt, and Sucanat.
  • Stir to combine.
  • Fold the brown rice flour and baking powder into the wet ingredients, being careful not to overmix.
  • Pour the batter into the prepared pan and level it with a spatula.
  • Bake for 22 minutes, or until the edges begin to pull away from the pan, and the center appears set.
  • Let the brownies cool in the pan on a wire rack.
  • For best results, chill for several hours in the fridge before slicing.

Notes & Wine Advice

Serving Tip:

These spicy brownies are best enjoyed cold. Pair with a cup of spiced chai or coffee for a cozy, fall treat!

Wine Advice:

Pair these brownies with a glass of rich, full-bodied red wine, such as a Cabernet Sauvignon or a Zinfandel, to complement the warm spices.

Nutrition values

Calories: 220 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 9 g | Sugar: 15 g
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Course; Cake / Cupcakes-Brownies / Dessert / Treats
Cuisine; American
Diets; Dairy-Free / Egg-Free / Gluten-Free / Vegan / Vegetarian

Blueberry Bundt Cocoa Mini Bundt Cakes

Blueberry Bundt Cocoa Mini Bundt Cakes

These irresistibly cute mini Bundt cakes are bursting with blueberries and rich cocoa flavor. Perfect for summer gatherings, they’re small enough to enjoy without guilt but big enough to leave you craving more!
Couverts6
Preparation 15 minutes
Preparation time:40 minutes
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Equipment

  • Mini Bundt pans (6)
  • Mixing bowls
  • electric mixer
  • Cooling rack
  • Whisk

Ingredients

  • Nonstick cooking spray
  • ½ cup 112 g nondairy butter
  • 1 cup 192 g raw sugar
  • 1 tablespoon 3 g instant espresso powder
  • 2 tablespoons 30 ml warm water
  • 1½ cups 360 g vanilla soy or other nondairy yogurt
  • 2 teaspoons pure vanilla extract
  • 1 cup 75 g finely ground hazelnuts
  • ½ cup 40 g unsweetened cocoa powder
  • 2 cups 240 g whole wheat pastry flour
  • ½ teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup 145 g fresh or frozen blueberries

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat 6 mini Bundt pans with nonstick cooking spray.
  • In a large mixing bowl, use an electric mixer to cream together the nondairy butter and raw sugar until smooth.
  • In a small bowl, dissolve the instant espresso powder in the warm water, then add the yogurt, vanilla extract, ground hazelnuts, and espresso mixture to the butter-sugar blend.
  • Stir to combine.
  • Sift the cocoa powder, whole wheat pastry flour, salt, baking powder, and baking soda on top of the wet ingredients.
  • Gently fold the dry ingredients into the wet, being careful not to overmix.
  • Gently fold in the blueberries.
  • Divide the batter equally among the prepared mini Bundt pans.
  • Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool on a wire rack.

Notes & Wine Advice

Serving Tip:

These mini Bundt cakes are perfect as an individual treat or served with a scoop of non-dairy vanilla ice cream for a delightful dessert!

Wine Advice:

Pair these rich cakes with a light, fruity white wine like a Riesling or a sparkling wine for a refreshing contrast.

Nutrition values

Calories: 180 kcal | Carbohydrates: 32 g | Protein: 3 g | Fat: 8 g | Sugar: 18 g
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Course; Cake / Dessert / Treats
Cuisine; American
Diets; Dairy-Free / Egg-Free / Gluten-Free / Vegan / Vegetarian

Pecan Date Cake

Pecan Date Cake

This moist, flavorful Pecan Date Cake is a perfect treat for fall, combining rich dates and crunchy pecans. Enjoy it on its own or elevate it with a spiced rum icing for extra indulgence!
Couverts10
Preparation 20 minutes
Preparation time:45 minutes
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Equipment

  • 9-inch (23-cm) round pie plate
  • Mixing bowls
  • electric mixer
  • Cooling rack
  • Whisk

Ingredients

  • 1 cup 235 ml boiling water
  • 1 cup 178 g chopped dates
  • 1 teaspoon baking soda
  • 2½ tablespoons 35 g nondairy butter
  • ½ cup 96 g Sucanat
  • ¼ cup 61 g unsweetened applesauce
  • 1½ cups 180 g whole wheat pastry flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ cup 55 g chopped pecans
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat a 9-inch (23-cm) round pie plate with nonstick cooking spray.
  • In a medium-size bowl, pour the boiling water over the chopped dates.
  • Stir in the baking soda, and let sit for 10 minutes, or until the mixture cools.
  • In a large mixing bowl, use an electric mixer to cream together the nondairy butter and Sucanat.
  • Stir in the applesauce and the water-date mixture.
  • Sift the whole wheat pastry flour, baking powder, salt, and cinnamon on top of the butter mixture.
  • Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
  • Fold in the chopped pecans.
  • Pour the batter into the prepared pie plate.
  • Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:

This cake is perfect on its own or topped with a simple rum glaze or whipped coconut cream for an extra treat. Serve with a hot beverage for a cozy snack!

Wine Advice:

Pair with a sweet dessert wine like a Moscato or a rich red such as Zinfandel to complement the dates and pecans.

Nutrition values

Calories: 220 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 7 g | Sugar: 21 g
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Course; Cake / Dessert / Treats
Cuisine; American
Diets; Dairy-Free / Egg-Free / Vegan / Vegetarian