Archive for Recipes: Sweet

Banoffee Pie In a Jar {Vegan}

I only had Banoffee Pie for the first time quite recently. I think I had it at Chewie’s, which does a pretty great version, considering it’s a NOLA-inspired restaurant.

You see, Banoffee is quite a British dessert; it’s a mix of bananas, pastry cream and caramel.

Sounds horrible, right??

Banoffee Pie in a jar

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

The name itself comes from the two main ingredients mashed together: “bananas” + “toffee” = banoffee.

For this version, which I wrote for my cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba, I have made it, not as a traditional pie that you would slice into portions (or attack with a spoon, I’m not judging), but rather as individual desserts made up in mason jars. All the elements are still there: graham cracker crunch, silky pastry cream, sliced bananas, and of course, rich caramel. Aquafaba in this recipe plays the role of the whipped cream.

This recipe comes highly recommended by the (at the time) 13-year-old food critic I live with.

Just try it.

Banoffee Pie In a Jar {Vegan}

Ingredients:

  • 4 tbsp pure creamed coconut, divided
  • 1 can (14 oz/398 mL) coconut milk
  • 6 pitted dates
  • 1⁄2 cup packed brown sugar
  • 1⁄2 tsp salt
  • 1⁄4 cup aquafaba
  • 2 tbsp granulated sugar
  • 1⁄8 tsp whole vanilla seeds
  • 1⁄8 tsp cream of tartar
  • 5 vegan graham crackers, crumbled
  • 1 large banana, peeled and cut into 1⁄2-inch (1 cm) slices

Method:

1. In a medium saucepan, combine 2 tbsp (30 mL) creamed coconut, coconut milk, dates, brown sugar and salt. Simmer over low-medium heat, stirring often, until thickened, and the dates are soft, about 15 minutes. Remove from heat and let cool slightly.

2. Transfer coconut milk mixture to blender and blend on High until smooth, about 1 to 2 minutes. Return to saucepan and cook over medium-low heat, stirring occasionally, until it becomes a thick, almost pudding-like consistency, about 10 to 15 minutes. Remove from heat.

3. In mixer bowl, combine aquafaba, granulated sugar, vanilla seeds and cream of tartar. Attach wire whisk and mixer bowl to mixer. Set speed to Low and beat for 2 minutes, then set speed to Medium and beat for an additional 2 minutes. Set to highest speed and beat mixture until stiff peaks form, about an additional 4 to 6 minutes.

4. Using a spatula, carefully fold the remaining 2 tbsp pure creamed coconut into whipped aquafaba meringue.

5. Assembly: In the bottom of one mason jar, create a layer of crushed graham cracker. (You want them to create a kind of crust on the bottom of the jar). Next, spoon over a layer of coconut milk mixture. Next, add a layer of sliced bananas. Finally, add a layer of whipped aquafaba. Repeat another layer of coconut mixture, banana and whipped aquafaba. Garnish with a few sliced bananas, a dollop of whipped aquafaba and a sprinkle of graham cracker. Repeat with the remaining mason jars and ingredients. Chill in the fridge for at least 1 hour. Serve.

 

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Chocolate Pumpkin Beer Cake {Vegan}

This cake has rapidly become my go-to when it comes to birthdays.

Truthfully, I am kind of snob when it comes to baked goods. Despite the fact that my kid loves Oreos, we very seldom have them in the house. I prefer to send him to school with homemade cookies in his lunch.

Chocolate Pumpkin Beer Cake Vegan

Same goes for birthday cakes. Now, I’m not much of a decorator. My cakes are not elegant by any means. Rustic rules the day. But what they lack in finesse, they make up for in flavor.

It was my brother’s birthday a few months back, and I made this cake (for a table full of carnivores). This was the result:

Vegan chocolate pumpkin beer cake

Yup, you don’t have to be vegan to like it. It’s just good cake.

I liked this recipe so much, I put it in my cookbook. This version I’m sharing with you today is a slight adaptation that includes pumpkin, because, well, I had some that needed to be used up, and also, it’s that time of the year. Pumpkin is great to add to vegan recipes because it both binds and helps to make the cake nice and moist.

I’m using a dark beer here. Porters and stouts are perfect for this kind of recipe. They go so well with the chocolate, and they add both a depth of flavor and also a lightness to the cake, from the carbonation of the beer.

So if you’ve never baked with beer, why not?? It rocks.

Chocolate Pumpkin Beer Cake

For the cake:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup melted coconut oil
  • 2 cups granulated sugar
  • 2 tsp vanilla extract
  • 1/2 cup pumpkin puree
  • 1 1⁄2 cups dark beer (I’m using Granville Island Brewing’s Mocha Porter)
  • 3⁄4 cup unsweetened cocoa powder
  • 3 tbsp aquafaba
  • 1⁄8 tsp cream of tartar

For the Chocolate Ganche:

  • 1 cup 70% good quality vegan bittersweet (dark) chocolate
  • 2 tbsp unsweetened non-dairy milk (approx.)

Method:

  1. In a large bowl, sift together the flour, baking soda, salt and cocoa powder.
  2. In a separate bowl, whip together the sugar, coconut oil, vanilla and pumpkin. Add the beer and stir again until everything is homogeneous.
  3. Using a hand- or stand- mixer, add the aquafaba and the cream of tartar to the bowl. Whip for about 6-10 minutes, or until soft peaks form.
  4. Add the wet ingredients to the dry and stir to combine. Carefully fold the whipped aquafaba into the cake batter. Pour into a prepared bundt pan.
  5. Bake in a preheated 350 degree oven for 40 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool, then remove from the pan.
  6. To make the ganache, melt chocolate and milk together over a bain marie, adding more milk if needed to get the right constancy. Pour over the cake and allow to drip down the sides.

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