Authors Daniela Lais and Jérôme Eckmeier are longtime vegans with a passion for cooking, teaching you to bake irresistibly good treats such as gooey vegan brownies, light and fluffy vegan pancakes and eggless cakes, or a smooth and creamy vegan “cheesecake.”
Use their clever tips to avoid disappointing, dry, or unrisen results, and follow their instructions to make your own everyday vegan substitutions for mainstream baking ingredients such as cream cheese and buttermilk. Even if you’re a beginning baker, Easy Vegan Baking will help you triumph in the kitchen.
Packed with savoury and sweet ideas for vegan desserts, breads, and even mains such as dairy-free pizza and eggless quiche, every recipe uses straightforward techniques and easy-to-source ingredients and has a beautiful photograph to tempt your taste-buds.
So whether you’re thinking about going vegan, are a longtime vegan or vegetarian, are egg- or dairy-free because of food allergies, or are simply looking for healthier alternatives to your favourite treats—Easy Vegan Baking uses straightforward techniques and easy-to-find ingredients. With Jérôme and Daniela’s reassuring guidance, even beginning bakers will triumph in the kitchen.
Chestnut Layer Cake with hazelnut nougat
For a 9-1⁄2 in (24 cm) springform pan (12 pieces)
Time: 45 mins prep + 40 mins baking + at least 3 hrs chilling
For the base:
2 cups all-purpose flour
3⁄4 cup fine cane sugar
2 tsp baking powder
2 tsp baking soda
1⁄2 tsp salt
1⁄4 cup vegan cocoa powder
1 3⁄4 cups soy milk
1 1⁄2 tbsp cider vinegar
2⁄3 cup canola oil
For the filling:
2 1⁄3 cups soy cream, suitable for whipping, well chilled
1 tsp (slightly heaped) agar-agar
4 1⁄2oz (125g) vegan dark chocolate, roughly chopped
5 1⁄2oz (150g) chestnut purée
6 1⁄2oz (190g) hazelnut nougat
2⁄3 cup soy cream, suitable for whipping, well chilled
2 3⁄4oz (80g) chestnut purée
Preheat the oven to 350°F (180°C). For the base, combine the flour, sugar, baking powder, baking soda, and salt. Sift over the cocoa powder and fold it in. Whisk together the soy milk and cider vinegar, leave to thicken for 5 minutes, then stir in the canola oil. Quickly mix the liquid and dry ingredients with a large spoon.
Line a spring-form pan with parchment paper, transfer the cake mix into the pan, and bake in the center of the oven for about 40 minutes, until a skewer inserted in the cake comes out clean. Leave to cool completely. Place the base on a cake plate and surround with a cake ring.
For the filling, bring 1 1⁄4 ⁄ cups of the soy cream to a boil over medium heat with the agar-agar and the chocolate and simmer for a few minutes, stirring carefully, until the chocolate melts. Leave the cream to cool slightly, remembering to stir occasionally.
Whip the remaining soy cream for 3 minutes using an electric mixer on its highest setting. Use a hand blender to combine the chestnut purée with the warm chocolate and cream mixture. Once the chocolate cream mixture has cooled, fold in the whipped cream and spread quickly over the base of your cake. Smooth the surface with a spoon and chill thoroughly in the refrigerator for 3 hours.
To decorate, first melt the hazelnut nougat in a double boiler. Spread most of the nougat over the surface of your cake, then spread the remaining nougat over a board. Leave the cake and the nougat to cool. Whip the cream with the chestnut purée and transfer to a piping bag with a star nozzle attached. Cut the solidified nougat into pieces. Carefully release the cake from the ring, pipe on 12 generous swirls, and top each one with a square of the nougat.
Excerpted from Easy Vegan Baking/copyright 2019 DK Publishing