Baking without eggs or dairy is a joy and equally as delectable with The Joy of Vegan Baking, Revised and Updated Edition.
Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, this updated edition of The Joy of Vegan Baking lets you have your cake and eat it too! With familiar favorites including cakes, cookies, crepes, pies, puddings, and pastries this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be.
Winner of the VegNews magazine award for Cookbook of the Year in 2008, The Joy of Vegan Baking has been updated with all new photography and freshly revised recipes that use the latest natural ingredients and techniques. Learn just how easy it is to enjoy your favorite homespun goodies without compromising your health or values.
These treats are free of saturated fat, cholesterol, and lactose, but full of flavor. Recipes include Chocolate Chip Scones, Lemon Cheesecake, Dessert Crepes, Cinnamon Coffee Cake, Chocolate Peanut Butter Cupcakes, Raspberry Sorbet, Soft Pretzels, Blueberry Cobbler, and Chocolate Almond Brittle.
A seasoned cooking instructor and self-described “joyful vegan,” author Colleen Patrick-Goudreau lays to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker.
From the Publisher
Blueberry Orange Bundt Cake
Yield: 1 Bundt cake or 12 muffins
This is a lovely cake that cries out to be served at a tea party. You can also pour this batter into muffin tins.
Preheat the over to 350°F (180°C, or gas mark 4). Lightly oil a Bundt pan or muffin tins. If using frozen blueberries, allow them to thaw slightly, about 15 minutes at room temperature.
In a blender, combine the tofu, water, orange juice, oil, and extract. Blend until smooth. In a separate bowl, combine the flour, sugar, baking soda, salt, and orange zest, if using. Make a well in the center of the flour, pour the wet mixture into the center, and mix just until combined. Do not over stir. Fold in the blueberries (draining them a little if the frozen ones start to defrost).
Pour into the prepared pan. Bake for 45 to 50 minutes for a cake, 20 to 25 minutes for muffins. Let cool in the pan for 10 minutes, then invert and cool on a wire rack or plate.
The name ‘Bundt’ comes from the German word bund, which means ‘a gathering of people.’ The founder of the Bundt pan, David Dalquist, simply added the letter “t” to the end and trademarked it in 1950. The impetus for creating this style pan was to make kugel, a Jewish side dish or dessert. Dalquist modified some existing pan designs by introducing folds in the outer edge and using aluminum instead of ceramic.
Ingredients 1 Cup (145 g) blueberries, fresh or frozen ¼ Cup (115 g) silken tofu (soft or firm) ½ Cup (120 ml) water ¾ Cup (175 ml) fresh orange juice ½ Cup (120 ml) canola or coconut oil 1 Teaspoon lemon or orange extract 2½ Cups (315 g) unbleached all-purpose or whole wheat pastry flour 1 Cup (200 g) granulated sugar 1½ Teaspoons baking soda ½ Teaspoon salt Zest from 2 oranges (optional)
Publisher : Fair Winds Press; Revised edition (July 1, 2017)
Language : English
Paperback : 304 pages
ISBN-10 : 1592337635
ISBN-13 : 978-1592337637
Item Weight : 2.03 pounds
Dimensions : 7.63 x 0.75 x 9.38 inches