This moist and fudgy cake is winter incarnate thanks to pear puree in the batter and chai tea spices in the glaze. It is also deliciously vegan and plant-based.
Gild this lily with dried edible flowers and cinnamon sticks and it becomes Valentine’s Day incarnate, sweet-but-not-too. For every day, cinnamon sticks, star anise, and a few chopped nuts would be just right.
Find my recipe at https://www.tofutti.com/recipe-blog/tofutti-dairy-free-vegan-chocolate-loaf with a big thanks to Tofutti, who commissioned this beauty.
As you peruse recipes for black bean brownies and chick pea blondies–including “best ever” recipes here on The Blooming Platter–you may have asked yourself if you could make rich, fudgy brownies from heart-healthy dark red kidney beans. The answer is a resounding yes!
Yield: 8 to 16 brownies
1-15.5 ounce can dark red kidney beans, rinsed and drained, 11/2 tablespoons liquid reserved
3/4 cup maple syrup
1/2 cup oat flour (I suspect other non-wheat flours would also work)
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup vegan chocolate chips
1/2 cup pecan pieces
Preheat oven to 350. Spray an 8″ square pan with nonstick spray, line with a 7″ piece of parchment paper or foil allowing it to come up the sides and fold over the edges, spray again, and set aside. In a food processor, process all ingredients’ including reserved liquid, except chocolate chips and nuts’ until very smooth. Remove blade and stir in about 1/3 cup each chips and nuts. Transfer batter to prepared pan, gently smoothing top, and sprinkle with remaining chips and nuts. Bake 30 minutes or until top is set. Allow to cool completely before slicing. Serve immediately or store tightly covered.
1-15.5 ounce can chickpeas, rinsed and drained, 1 1/2 tablespoons juice reserved
1/4 cup oat flour, almond flour, etc.
1/2 cup pecan butter (can substitute almond or peanut butter, bur pecan is best!)
3/4 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup chocolate chips
1/2 cup broken pecans or other nuts
Preheat oven to 350 degrees. Spray an 8″ square pan with nonstick spray, line with a 7″ wide strip of parchment paper or foil, spray again, and set aside. In large food processor, process all ingredients except chips and nuts until smooth. Stir in about 1/3 cup each chips and nuts, spread evenly into pan, sprinkle remaining chips and nuts over the top, and bake for 30 minutes. Cool on a wire rack, slice, and serve or store covered.
The secret to the irresistible texture of these cookies is melting the vegan butter, but not the shortening and forming them using the double scoop method.
1/4 cup vegan butter (I like Miyoko’s), melted
1/4 cup vegetable shortening
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1 cup + 2 tablespoons all purpose flour
2 tablespoons nondairy milk
1/4 cup each chocolate chips, shredded coconut, and chopped pecans
Preheat oven to 350 degrees. Line baking sheet with Silpat or parchment paper. Cream together butter and shortening on high speed of electric mixer. Beat in both sugars until fluffy. On low speed, beat in extracts, soda, salt, and cinnamon. Then beat in flour and non-dairy milk, scraping down sides of bowl as necessary. Next add chips, coconut, and pecans. With a 2-tablespoon cookie scoop, make 10 to 12 mounds of dough, 2 inches apart. Then repeat with a second scoop, only nestle the second ball of dough right on top of first one, pressing down firmly to create a kind of tophat form. Bake 13 minutes or until golden brown. Cool and store in airtight container.
Recipes for these abound, but I like mine best, she says modestly…perhaps it is the brandy!
The absolute strangest thing happened with this recipe. I created it, proudly posted photos and the recipe, and a friend made it and had drastically different results: way too soft and fudgy, even after refrigetation, if there is such a thing, haha.
So I made the recipe again myself and had the same results. Not satisfactory at all. I can’t imagine what I did and I will never know. But, I went back to the drawing board, adding 1/2 cup oatflour–but you could add any flour–2 tablespoons less water, though you might need to add it back in depending on how absorbent your flour is, and 1/2 teaspoon baking powder. I turned up the temperature to 350 instead of 325 and I cooked them for 33 minutes vs. 25.
The result is exactly what you see in the new photos and I can’t imagine a brownie as good with no refrigeration necessary…brownies should not be cold! I was devastated when this happened, but now I’m so glad it did because these are superior to the others and, frankly, to any brownies I have ever made or tasted!
1-15 ounce can black beans, drained and rinsed well
1/2 cup oatflour or your favorite flour, including all purpose if gluten is no problem
2 tablespoons flaxseed meal whisked with 1/4 cup water and set aside for 5 minutes to thicken; whisk again before using
1/4 cup vegetable oil
1 tablespoon pure vanilla extract
1 tablespoons strong brewed coffee (can use decaf)
2 tablespoons brandy (or rum)
3/4 cup unsweetened cocoa powder (not Dutched)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup packed brown sugar
1/2 cup vegan chocolate chips, divided
1/2 cup pecan pieces, divided (optional, but recommended)
Preheat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray, line bottom and up two sides with parchment paper, and spray again.
In a food processor, place all ingredients except chocolate chips and pecans. Process until very smooth, scraping down sides of bowl as necessary. If consistency is more cookie dough than thick brownie batter, you can add 1 to 2 tablespoons additional water. Remove blade and gently stir in 1/4 cup chocolate chips and 1/4 cup pecan pieces. (In the photo, I just used 1/4 cup pecans on top for prettier slicing.)
Spread mixture evenly into prepared baking pan. Sprinkle tmremaining chocolate chips and pecans evenly over surface.
Place brownies in center of preheated oven and bake about 33 minutes until a wooden pick inserted in center comes out with just the slightest bit of moist chocolate coloring it (not really clinging to it). Cool pan on a wire rack. Serve or cover tightly until serving time.
These are just perfection: not too sweet with beautifully contrasting textures.
Yield: 16 bars
Shortbread Crust: 5 tablespoons vegan butter, softened (I love Miyoko’s) 1/2 cup sugar 1 1/4 cup flour or King Arthur Gluten- Free Baking Mix 1/4 teaspoon sea salt 1/2 cup broken or chopped pecans
Spray an 8-inch square pan with nonstick spray, line with a strip of foil or parchment paper. And spray again. Cream together butter and sugar. With mixer on low speed, blend in flour, salt, and broken pecans until a dough forms. Press evenly into pan and bake 25 minutes.
Filling: 3 tablespoons vegan butter 6 tablespoons maple syrup 1/4 cup sugar 2 tablespoons nondairy milk 1 tablespoons bourbon 1 teaspoon vanilla extract 1/8 teaspoon sea salt
1 1/2 cups broken or coarsely chopped pecans 1/2 cup vegan, gluten-free chocolate chips In a small saucepan over medium heat, combine all ingredients, bring to a simmer, and cook for 1 minute. Pour evenly over crust, sprinkle with chocolate chips, and bake 15 minutes. Cool and cut into squares.
This delicious and moist cake is a riff on those vintage chocolate cake recipes that use mayonnaise to replace oil and eggs. And it was my response to a growing mound of oranges from a week of Covid-necessitated bag lunches at the private school where I now teach. With the bountiful apples and oranges, wr joke that they must have an orchard.
As crazy as it sounds, this delicious and moist bundt cake can be completely oil-free if you use an oil-free mayo (and glaze it with something other than ganache). I use Walton Farms no-calorie accidentally vegan (yes, its true!) that I purchase at Harris Teeter.
But that is not the reason to make this recipe. No, its rich flavor and beautiful texture are the reasons why.
Chocolate-Orange Bundt Cake
3 cups flour
1 1/2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 1/4 cups fresh squeezed orange juice
Optional: zest of 1 orange
1/4 cup concentrated coffee or more orange juice
2 teaspoons vanilla
3/4 cup mayonnaise (I used Walton Farms no calorie mayo)
Preheat oven to 350 degrees. Grease and flour 10-cup bundt pan. In a large mixing bowl, beat or whisk together all ingredients for about 2 minutes or until smooth and completely combined. Spoon into prepared pan, gently smooth top, and bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes. Invert onto wire rack, cover with a dish towel, and cool completely. Glaze as desired.
If it is extra hot, as it is here in Southeastern Virginia this July, pop these babies in the freezer for a bit before serving. They will cool you right down and perk you right up.
A note about the garnish: I sprinkle my tarts with mini white chocolate chips, but if you don’t have any, just sprinkle with a little powdered sugar for a bit of color contrast. The little bites of white chocolate are nice, but probably not worth making a special purchase. If you use the powdered sugar, be sure to dust the tarts just before serving.
1/2 cup pecans, plain or toasted
1/2 cup shredded coconut (I like unsweetened)
1/4 to 1/2 cup dates or dry figs, stemmed (this may sound like a big difference, but it depends on how moist the fruit is)
Pinch sea salt
Vegan Chocolate Mousse (recipe follows)
Vegan Chocolate Ganache (recipe follows)
12 fresh raspberries, rinsed and patted very dry
Approximately 2 tablespoons mini vegan white chocolate chips or powdered sugar
Garnish: fresh mint sprigs
Place 12 mini muffin cups liners in muffin tin. in food processor, a small one if you have it, process together pecans, coconut, and one quarter cup of figs or dates, and salt. Process until the mixture starts to hold together. If It holds together when pinched between your fingers, it is the right consistency. If not, keep adding figs or dates, one or two at a time. Divide mixture among lined muffin cups and press into bottoms. Fill each with chocolate mousse. (If there is any mousse left over, spoon into a carton and chill, covered, for another use.) Refrigerate for an hour or so and then prepare chocolate ganache, swirling about 1/12 of the mixture in the center of each tart. While ganache is still soft and pliable, press a raspberry gently into the center and garnish with white chocolate chips. Return to refrigerator until chilled through. If using powdered sugar, dust just prior to serving. Serve with mint sprigs if desired. For a quick cool-down treat, freeze the tarts for about a half hour before serving.
Vegan Chocolate Mousse (easily doubles):
8 ounces firm or extra-firm tofu (if you purchase blocks in 14 ounces rather than 16, use half or 7 ounces)
6 ounces vegan chocolate chips, melted and cooled slightly
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract (it masks the slightly off-taste of silken tofu)
Pinch sea salt
Optional: 1 tablespoon raspberry liqueur
Place tofu in bowl of large food processor and process until creamy. Add remaining ingredients and process until smooth, creamy, and completely combined, scraping down sides of bowl as necessary. This mousse sets up quickly and can also be served on its own or as a cake filling.
Vegan Chocolate Ganache:
2 tablespoons non-dairy milk, half-and-half or creamer
1/4 cup vegan chocolate chips
Heat non-dairy milk in small cup in microwave or until very warm. Whisk in chocolate chips and let cool until very spreadable, but not warm enough to melt mousse.