Tag Archives: Vegan

Vegan, Gluten-Free Carrot Cake

Vegan, Gluten-Free Carrot Cake​

With Easter coming up next weekend, I’ve got carrot cake on my mind. To be more specific, I’ve got this moist, flavorful and incredibly simple Vegan, Gluten-Free Carrot Cake front and center in my brain. It’s everything I love about the classic cake—the texture, the spices, the frosting—just made a little more accessible. I totally love it!

Vegan, Gluten-Free Carrot Cake

To make this sweet little cake, I began with my go-to vegan, gluten-free cake formula and then slowly, but surely, figured it out. I toyed with all sorts of different ratios of pumpkin to grated carrots, and adjusted the spices until they were just right. Ten practice cakes and two scrapped photoshoots later, I think I’ve finally nailed it.

Vegan, Gluten-Free Carrot Cake

My Vegan, Gluten-Free Carrot Cake is tender, fragrant, and packed with carrots, raisins and walnuts, though you can leave out those last two ingredients if you’re not a nuts-and-fruit-in-your-cake kind of human. Paired with my go-to Vegan Cream Cheese Frosting, it’s so good, even the non-gluten-free, non-vegans (like me!) will go back for seconds.

Vegan, Gluten-Free Carrot Cake​

This recipe is written for a single layer of cake and a corresponding amount of frosting. I kept it simple because making layer cakes has seemed exhausting lately and it’s no fun to make something that exhausts you. If you’d like to make this recipe into a layer cake, I’d double the batter for two 9-inch round cake pans and triple the frosting. You could even quadruple it—nobody worth knowing has ever been unhappy about extra cream cheese frosting, especially when piped into little carrots.

Vegan, Gluten-Free Carrot Cake​
Vegan, Gluten-Free Carrot Cake
makes a single layer 9-inch round cake

1/3 cup chopped walnuts or pecans (optional)
1 teaspoons apple cider vinegar
~1 cup unsweetened non-dairy milk
2 tablespoons pure pumpkin purée or unsweetened applesauce
2 teaspoon pure vanilla extract
1/3 cup light or dark brown sugar, packed
1/3 cup granulated sugar
1/2 cup potato starch
1/4 cup cornstarch
1 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon Kosher or sea salt
1 1/2 cups blanched almond flour
1 cup grated carrots
1/3 cup raisins (optional)

If you would like a layer cake, double the recipe for two 9-inch pans. Triple the frosting recipe that follows.

Preheat oven to 350F. Grease a 9-inch round or square cake pan. Line the bottom with parchment and grease again. Set aside.

Place chopped nuts of choice (if using) on a dry rimmed sheet pan. Roast in the oven for 5-7 minutes or until fragrant. Remove and set aside to cool while you prepare the cake batter.

Pour apple cider vinegar into a liquid measuring cup. Add non-dairy milk until liquid reaches the 1 cup mark. Stir and let sit for 5-10 minutes, until curdled. Stir in pumpkin (or applesauce) and vanilla. Set aside.

In a large mixing bowl, whisk together brown sugar, granulated sugar, potato starch, cornstarch, baking soda, baking powder, cinnamon, ginger, nutmeg, almond flour, and salt. Stir in grated carrots, raisins and toasted nuts (if using).

Add liquid ingredients in two installments, stirring until combined. Make sure to scrape the bottom of the bowl to ensure thorough mixing.

Transfer batter to prepared pan and smooth to the edges with a silicone spatula or wooden spoon. Tap pan on the counter 5 times to release any large air bubbles. Transfer to the oven and bake 32-35 minutes, or until a toothpick inserted in the center comes out with only a few crumbs (not wet batter).

Let cake cool completely in its pan on a cooling rack. Run a thin knife along the edges of the pan before inverting to release.

Place cake on desired platter. Frost as desired with Vegan Cream Cheese Frosting (recipe below).

Frosted cake will keep at room temperature for up to 2 days or in the refrigerator for up to 4 days. Unfrosted cake may be triple-wrapped in plastic wrap and frozen for up to 1 month. Thaw overnight in the refrigerator before frosting.

Vegan Cream Cheese Frosting
makes enough for the top of one sheet cake

2 ounces (1/4 cup) vegan butter, room temperature (I like Miyoko’s)
1 ounce (2 tablespoons) shortening, room temperature (I like Nutiva)
1 ounce (2 tablespoons, 1/8 of an 8 ounce tub) vegan cream cheese, slightly softened
3/4 cup confectioner’s sugar
pinch of Kosher or sea salt
1 teaspoons pure vanilla extract
green food coloring, for piped carrots (optional)
orange food coloring, for piped carrots (optional)

Frosting may get very soft at room temperature depending which vegan cream cheese you use. Plain Miyoko’s brand vegan cream cheese is my gold standard for flavor and holding up well at room temperature.

In a large mixing bowl, use an electric mixer to beat vegan butter, shortening, and vegan cream cheese until light and fluffy. Mix in confectioners sugar in two installments, mixing until combined and fluffy. Mix in salt, followed by vanilla.

If piping carrots, dye 2 tablespoons of frosting green and 2 tablespoons orange.

Use plain frosting to frost the top of the cake as desired. If piping carrots, put colored frostings in separate piping bags, snip small corners and pipe as desired. I make carrots by following the method on this video.

Vegan, Gluten-Free Icing Thumbprints

Vegan, Gluten-Free Icing Thumbprints

Have I made icing thumbprints on here before? Sure have! But I’ve never made them vegan and gluten-free, probably because I didn’t have a great vegan, gluten-free cookie base yet.

Vegan, Gluten-Free Icing Thumbprints

But, as you might have guessed, I do now. On my never-ending quest to feed all my various people, I spent a good chunk of the holiday season figuring out a dairy- and egg-free almond flour dough that works for a multitude of cookie applications. So far, I’ve made some stellar gingerbread and linzers that taste shockingly close to the real deal, and I’ve got all sorts of variations ready to be doled out as the need arises (as it has today).

Vegan, Gluten-Free Icing Thumbprints

While using this dough for a completely different cookie recipe last week, it occurred to me that I hadn’t checked to see if it would make good thumbprints. My traditional sugar cookie recipe thumbprints (using it as a verb) like a dream with a tiny adjustment, but would this one?

Well, yes. Yes, it would. It does! And with no adjustment at all, which is a dang delight. These cookies bake up somewhere between crisp and chewy and are sturdy enough to hold up against all that icing. What can I say? With a quality base recipe, I am unstoppable. Unstoppable and full of cookies.

Vegan, Gluten-Free Icing Thumbprints

As for the filling, don’t you love these little wells of colorful icing? Say what you want about food coloring, but you can’t deny its cheer factor. With Valentine’s Day around the corner, I went with a vibrant pink and red motif for these, but do whatever makes you happy! I imagine that a display of these in team colors would make for a very festive Super Bowl dessert.

That said, if you’re making these for any occasion, please invite me.

Vegan, Gluten-Free Icing Thumbprints
Vegan, Gluten-Free Icing Thumbprints
makes about 2.5 dozen cookies

Cookie Dough:
3 cups blanched almond flour
1 teaspoon baking powder
1 teaspoon Kosher or sea salt
1/2 cup vegan butter, softened to room temperature
2/3 cup granulated sugar
1/3 cup confectioner’s sugar
2 tablespoons maple syrup or light corn syrup
2 teaspoons pure vanilla extract

Icing:
1 1/3 cups confectioner’s sugar, divided
pinch of salt
2 vegan gel or liquid food colorings of choice
2-3 tablespoons (6-9 teaspoons) unsweetened non-dairy milk, divided

In a medium mixing bowl, whisk together almond flour, baking powder, and salt. Set aside.

In a separate medium-large mixing bowl, use an electric mixer to beat vegan butter until fluffy (about 2 minutes). Add sugar and confectioner’s sugar and beat until fully combined (about 2 minutes). Beat in maple syrup and vanilla.

Add dry ingredients in two installments, mixing completely after each addition. Dough may look rubbly, but should hold together extremely well when pinched.

Divide dough in two. Form each half into a disk, then wrap with plastic wrap. Chill for 1 hour or up to 3 days.

Place oven racks in central positions. Preheat oven to 325F. Line two rimmed baking sheets with parchment.

Remove dough from the refrigerator. Scoop dough by the tablespoon and roll each int a ball. Place dough balls at least 2 inches apart on prepared pans. Use the back of a very small spoon (like a 1/2 teaspoon measuring spoon) to slowly press a well into each dough ball. They may crack a bit—just smooth them with your fingers. If dough gets too warm and sticky, freeze for 10 minutes.

Bake cookies 13-14 minutes. Cookies are done when puffed and no longer wet-looking. When you remove the cookies from the oven, press the back of the small spoon (I use 1 teaspoon measuring spoon) into the centers again. Let cookies cool on the pans for 10 minutes before carefully removing to a rack to cool completely. Repeat rolling and baking process with all remaining dough, letting the cookie sheets come back to room temperature between batches.

Make the icing. Place 2/3 cup of confectioners sugar and tiny pinches of salt in each of two small bowls. Stir 1 tablespoon (3 teaspoons) of non-dairy milk into each bowl. Add desired food colorings to the separate bowls. Whisk each with a fork until combined. Add more milk by the 1/2 teaspoon until icings are very thick, but pourable.

Transfer icings to piping bags (or ziptop sandwich bags) twist them tight and snip off very small corners. Fill wells in cookies as desired.

You can serve the cookies almost immediately, but the icing won’t set to a non-drippy texture for a few hours. Cookies will keep in an airtight container at room temperature for a few days. Place parchment or wax paper between layers for easiest storage.

Lentil Chili

Lentil​ Chili

Being from Texas, I was raised to believe that beans have no place in chili, but that is not something I ascribe to as an adult. For one thing, I don’t want to make both a main and a vegetable side dish if I don’t have to, and for another, I happen to like beans in chili. So there.

Lentil​ Chili

Now, I do have a go-to beanless meat-based chili recipe on here, but as of today, I have two vegan variations. What can I say? I like vegetables.

The secrets to great vegetable-based chili are the same as anything else: heat, seasoning and time. The ingredients are added with intention:

First the onion, then the garlic. Caramelize the tomato paste a bit, then stir in the spices, a splash of soy sauce for depth, and most of a pound of lentils. Simmer everything in vegetable stock until the lentils are tender, then scoop some out, purée and add it back for texture. Taste for seasoning and, well, that’s it. As far as chili goes, this is simplicity itself.

Lentil​ Chili

Lentil Chili is good right out of the pot, but give it a few hours (or days) in the fridge and it’s truly spectacular. Rich and hearty and meaty in a way that you wouldn’t expect from a meatless recipe. It’s particularly good after a long day, when reheated and topped with heaps of shredded cheddar, avocado, corn muffins, and anything else you like. Because, make no mistake, cooking at home is almost entirely about making what you like.

Chili “rules” be damned. This is comfort in a bowl.

Lentil​ Chili
Lentil Chili
makes about 6 servings

1 1/2 tablespoons canola oil
1 medium Spanish onion, diced small
5 cloves garlic, minced
1/4 cup tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon natural unsweetened cocoa powder
1/4 teaspoon ground cayenne pepper
2 cups dried green lentils, rinsed and picked over
7 cups vegetable stock
2 tablespoons soy sauce or tamari

Heat oil in a heavy-bottomed 4-6 quart pot over medium heat. Add diced onion and sauté until it begins to take on color, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato paste and cook, stirring frequently, until it begins to take on color (about 7-10 minutes). Stir in chili powder, cumin, oregano, cocoa and cayenne, followed by lentils. Stir in soy sauce and vegetable stock. Bring to a boil, reduce to a simmer and let cook uncovered for 30 minutes or until lentils are tender.

Turn heat to low. Remove 2 cups of cooked lentils to a heatproof bowl. Let cool 5-10 minutes before pureeing with an immersion blender, regular blender or food processor. Return purée to the pot. Stir and taste for seasoning. Adjust as needed.

Lentil Chili will taste good immediately after it is made, but is best after a few hours or a day in the refrigerator. Serve it up with cheese, avocado, scallions and/or any other toppings of choice.

Leftovers will keep in an airtight container in the refrigerator for up to 5 days.

Crispy Chickpeas

Crispy Chickpeas​

I first tried making Crispy Chickpeas when I moved to NYC back in 2007. They were weirdly trendy at the time, so I decided to brave the tiny kitchen I shared with five people and give them a shot. Following a recipe written by a former Food Network personality who I won’t name, I drained a can of chickpeas, patted off as much of the moisture as I could, and then roasted them at a high temperature for a short period of time. I was very excited to see what all the fuss was about, but my efforts were for nothing. The resulting chickpeas weren’t crispy at all, just vaguely dry and mushy on the outside and steamy on the inside. It may have been the recipe or user error—I don’t know. I ate them because I don’t like to waste food, but needless to say, I never attempted them again after that.

Crispy Chickpeas​

Or at least I didn’t until the last day of our trip to Maine in the fall of 2020, when I needed to do something with the large amount of chickpeas I had on my hands after using their aquafaba (cooking/canning liquid) in a multitude of vegan bakes. With limited time and groceries, I decided to try Crispy Chickpeas again. If they didn’t work, I’d just blame it on the faulty oven and call it a day.

But they did work. They worked *well.* By roasting them at a lower heat for a longer time and tossing them frequently, I ended up with a perfect crispy, crunchy snack. After that, there was no turning back. I’m a Crispy Chickpea machine, y’all.

The big secret to homemade Crispy Chickpeas is no secret at all: you just need heat and time. In 35 minutes and a few shakes of a pan, the chickpeas go from damp and soft to crispy and light-textured, perfect for a snack or garnish for soup or salad.

You can make Crispy Chickpeas in any flavor you like. Get fancy by combining miso & maple or sriracha & lime zest, or use pre-mixed blends from your spice cabinet; garam masala, taco seasoning, za’atar, and everything bagel seasoning would all be great. Oh, and Spicy Chili Crisp is perfect on them, too. Of course, you can also just mix and match whatever is in your spice cabinet or your condiment collection—you’ll need 2-4 teaspoons of flavorings total per can of beans. The chickpeas pictured are flavored with chipotle and maple. Whatever you choose, taste as you go!

Crispy Chickpeas​

Crispy Chickpeas are incredibly cheap to make, clocking in at just a couple of dollars per batch. Though they shrink a bit as they roast, one can’s-worth still makes enough for at least a couple of people to nibble on. That said, if you’re quarantining or maybe just don’t like to share, I don’t think you’ll have any trouble putting these away on your own.

Crispy Chickpeas
makes 1 1/2 cups

1 15-ounce can chickpeas
1 tablespoon olive oil
1/2-3/4 teaspoon Kosher or sea salt (to taste)
2-4 teaspoons spices or flavorings of choice

Preheat oven to 400F.

Drain and rinse chickpeas. Scatter them onto a paper towel or clean kitchen towel and blot well to remove excess moisture. Transfer to a rimmed baking sheet and toss with olive oil and salt. Roast for 25-30 minutes, shaking the pan every 10 minutes. Add spices of choice (taste and adjust as you go).

If using only ground spices/flavorings, you may eat the crispy chickpeas immediately. If using hot sauces or syrups, I recommend returning them to the oven for up to 5-10 minutes to set, if you prefer (I do!). Do not burn. Let chickpeas cool for at least a few minutes before serving.

Crispy Chickpeas will keep covered at room temperature for up to 2 days. They may soften very slightly over time.

Vegan, Gluten-Free Linzer Cookies

Vegan, Gluten-Free Linzer Cookies​

After nailing the perfect snappy texture in last week’s Vegan, Gluten-Free Gingerbread Cookies, I couldn’t resist taking that formula and making it into linzer cookies.

Vegan, Gluten-Free Linzer Cookies​

Traditional linzer cookies are made from a dough that isn’t much more than a sugar cookie with a smattering of ground nuts tossed in for depth and tenderness. My vegan, gluten-free cookie formula already gets all its structure from almonds, but I still found a way to make the final product uniquely linzery. Linzerian? Linzeresque? Anyway…

The gist is that I removed the dark molasses and spices from the dough, lightening the flavor profile with maple syrup and a small, but effective amount of toasted ground hazelnuts. If you can’t get your hands on hazelnuts, pecans will work just as well (plus you won’t have to peel them).

Vegan, Gluten-Free Linzer Cookies​

This dough requires a short chill before the usual rolling, cutting and baking. Don’t forget to stamp out a little window in half your cookies for that signature linzer cookie look!

As far as filling goes, you can use any spread you like, but jam is traditional. I’m not much of a jam person, but I had a jar of homemade blueberry jam from my friend Suzette up in Maine, so I used that. Raspberry and strawberry would give festive Christmas red vibes, but I think orange marmalade might be absolute magic paired with the nutty cookies. I’ll have to try that another day though—for now, I’m extremely into these blue-black little picture windows and the signature flavor of my favorite place.

Vegan, Gluten-Free Linzer Cookies​

Vegan, Gluten-Free Linzer Cookies are initially very crunchy, but soften a bit as they soak up some moisture from the jam. This is not a bad thing at all, as it makes them easier to eat without getting crumbs on your shirt. That’s very important if, like me, you plan to casually snag a cookie every time you walk by the plate from now until 2022.

Vegan, Gluten-Free Linzer Cookies​
Vegan, Gluten-Free Linzer Cookies
makes about 2.5 dozen sandwich cookies

1/2 cup whole hazelnuts (or pecans)
2 1/2 cups blanched almond flour
1 teaspoon baking powder
1 teaspoon Kosher or sea salt
1/2 cup vegan butter, softened to room temperature
2/3 cup granulated sugar
1/3 cup confectioner’s sugar
2 tablespoons maple syrup or light corn syrup
2 teaspoons pure vanilla extract

For assembly:
2 tablespoons confectioner’s sugar
~3/4 cup jam or spread of choice

Special equipment:
rolling pin
2-inch cookie cutter
smaller cookie cutter (I used the large end of a piping tip)

toast and peel the hazelnuts. Place hazelnuts in a dry skillet over medium heat. Stir frequently until fragrant, 7-10 minutes. Immediately transfer hazelnuts to a clean, dry hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. This step does not have to be done perfectly. (If you are using pecans, you do not need to peel them.)

Let hazelnuts cool completely. Transfer to a food processor and pulse until they are a fine meal. Do not over-process or you’ll have hazelnut butter (delicious, but not helpful here).

In a medium mixing bowl, whisk together ground hazelnuts, almond flour, baking powder, and salt. Set aside.

In a separate medium-large mixing bowl, use an electric mixer to beat vegan butter until fluffy (about 2 minutes). Add sugar and confectioner’s sugar and beat until fully combined (about 2 minutes). Beat in maple syrup and vanilla.

Add dry ingredients in two installments, mixing completely after each addition. Dough may look rubbly, but should hold together extremely well when pinched.

Divide dough in two. Form each half into a disk, then wrap with plastic wrap. Chill for 1 hour or up to 3 days.

Place oven racks in central positions. Preheat oven to 325F. Line two rimmed baking sheets with parchment.

Use confectioner’s sugar to dust a surface and rolling pin. Unwrap one disk of dough and place it on the surface. Use the rolling pin to roll it out to 1/8-inch thickness. A thin offset icing spatula or bench scraper (or similar) will make moving the dough much easier, as will adding more confectioner’s sugar to the surface and rolling pin.

Use a 2-inch rom d cookie cutter to cut cookies, then use the icing spatula to move them to the prepared pans, keeping them 1.5 inches apart. Use a smaller cutter (I used the wide end of a piping tip) to cut windows in half your cookies—these are the tops of your linzers. Bake cookies 12-14 minutes, rotating the pans top-to-bottom and front-to-back at the 7 minute mark.

Let cookies cool 10 minutes on their pans. Use a spatula to remove them to a cooling rack to cool completely.

Repeat rolling, cutting, and baking as needed, re-rolling scraps as needed. Let cookie sheets come to room temperature between batches.

Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.

Spread each whole cookie with jam (amount is based on your preference). Carefully sandwich cookies together. Serve.

Cookies will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Place wax paper between layers for best storage. Cookies will soften a bit over time.