fruit 51 gluten-free upside-down sour cherry cake with crème anglaise With its hybrid, rustic, yet sumptuous look, this soft corn sponge with tangy fruits and custardy cream is a frequent bake in my kitchen. There is something so comforting about the flavor of the earthy corn paired with fragrant sour cherry bites. Easy enough, I like to make this early in the morning and serve it throughout the day. This cake is delicious on its own and if you serve this as a snack cake, you can totally skip the Crème Anglaise. But the silky cream does soothe the acidity of the fruit and round up the overall experience, and I personally very rarely skip it. In terms of temperature, I like to drizzle a slightly warm Crème Anglaise over the cool, refrigerated cake or vice versa. Makes: 8 servings | Gluten-free, nut-free, soy-free crème anglaise ¾ cup + 1 tbsp (200 ml) unsweetened oat milk, divided 1 tsp cornstarch ½ cup (110 ml) vegan cooking cream (see page 10) ¼ cup (40 g) caster/superfine sugar ¼ tsp sea salt 1½ tsp (8 ml) vanilla extract Small pinch of turmeric sour cherry layer 2 cups (300 g) pitted sour cherries (fresh or frozen; see Notes) 2 tbsp (25 g) light brown sugar 1 tsp lemon juice gluten-free cake 1 tbsp (20 g) vegan butter, room temperature ¼ cup (60 ml) extra virgin olive oil ¾ cup + 2 tbsp (105 g) confectioners’ sugar 2 tsp (10 ml) vanilla extract Zest from ½ lemon ½ cup + 3 tbsp (85 g) fine corn flour ½ cup (80 g) white rice flour ¾ tsp xanthan gum (see Notes) 1½ tsp (7 g) baking powder ⅛ tsp baking soda ¼ tsp sea salt ¼ cup (60 ml) oat milk, unsweetened 3 tbsp (45 ml) fresh orange juice To make the Crème Anglaise, combine 1 tablespoon (15 ml) of the oat milk with the cornstarch in a small cup. Mix well and set aside. In a saucepan, add the remaining ¾ cup (185 ml) of oat milk, the vegan cooking cream, sugar, salt and the cornstarch mixture. Bring to a boil on medium heat, then simmer for 3 minutes on low heat, stirring continuously. Take the pan off the heat and add the vanilla extract and a very small pinch of turmeric. Transfer to a pouring bowl, set aside to cool, then refrigerate before serving. To prepare the Sour Cherry Layer, preheat the oven to 370°F (175°C) and set an oven rack in the middle position. Line an 7-inch (18-cm) round cake pan with parchment paper and set aside. Place the cherries in the pan, add the sugar and lemon juice and give it a stir. Bake for 15 minutes, until the cherries are juicy and bubbling. Let the cherries cool completely. While the cherries cool, to make the Gluten-Free Cake, use a wooden spatula to cream the butter with the extra virgin olive oil, sugar, vanilla and lemon zest. Mix it for 1 to 2 minutes, until it starts to get fluffy. It is not necessary for the sugar to be completely dissolved. In a large bowl, combine the gluten-free flours, xanthan gum, baking powder, baking soda and salt. Mix well. In a separate bowl, mix the oat milk with the orange juice. Add one-third of the butter mixture and one-third of the milk mixture to the dry ingredients. Gently fold using a rubber spatula. Add the remaining thirds one by one, folding the wet ingredients just enough to combine. Be careful to not overmix the batter. Pour the batter over the cooled cherries. Spread the batter evenly using a spatula and bake for 25 to 30 minutes. Let it cool in the pan for at least 20 minutes. (continued)52 new vegan baking To plate the cake, place a wide plate over the cake pan and flip it. Take off the parchment paper and let it cool completely before slicing. Serve with a drizzle of warm or cold Crème Anglaise. Keep any leftovers refrigerated in an airtight container, for up to 3 days. Crème Anglaise can be made ahead and will keep well, refrigerated in an airtight container, for up to 3 days. notes This cake is very versatile in terms of fruits: tangy rhubarb or apricots would be a delightful companion. Or try spiced apples, pears or seedless red grapes for an autumn delight. The farmers’ market is your oyster! Xanthan gum is a gluten-free water-binding agent and texture modifier used in many foods. Xanthan gum is a food additive derived from fermented sugar. In this recipe, the xanthan gum helps thicken and hold the gluten-free baked goods together and prevents the cake from becoming too crumbly. I do not recommend skipping this ingredient. gluten-free upside-down sour cherry cake with crème anglaise (continued)spice 101 carrot cake with homemade carrot jam A flavor bomb bursting with spices, this carrot cake makes for a perfect special occasion cake. It has the great taste of a classic British carrot cake, nutty and earthy, but this version also comes with a joyful addition of carrot jam—which, in my opinion, should be made mandatory. This cake is rich, fragrant delightful, and everyone will love it. Also, the jam is so good you must have it in your breakfast routine (like I do), so maybe you’d like to double up on the amount you make. Trust me on this one! Makes: 8 servings | Soy-free carrot jam 5 oz (150 g) raw carrot ¾ cup + 2 tbsp (175 g) cane sugar, divided 1¼ cups (300 ml) filtered water 1 tbsp (15 ml) lemon juice 4 cardamom pods, crushed 1 small cinnamon stick 3 clove pods 2 dried juniper berry pods carrot cake 1 cup (110 g) all-purpose flour ⅓ cup (40 g) whole wheat flour 2 tsp (10 g) baking powder ⅛ tsp baking soda 1 tsp ground Ceylon cinnamon ¼ tsp ground nutmeg ½ tsp ground ginger ½ tsp ground cardamom 1 tbsp (10 g) finely chopped walnuts 1 tbsp (10 g) finely chopped almonds ¼ cup (30 g) golden raisins ¼ tsp sea salt ½ cup (100 g) light brown sugar 3 tbsp (40 g) coconut sugar ⅓ cup (80 ml) vegetable oil 2 tsp (10 ml) apple cider vinegar 2 tsp (10 ml) unsweetened almond milk 2 tsp (10 ml) vanilla extract ¼ tsp orange zest 2 tsp (10 ml) good quality rum 6.5 oz (185 g) carrot, peeled and grated To make the Carrot Jam, peel and grate the carrots, then place them in a bowl with about half of the sugar. Using a fork, give it a good stir. Let the carrots rest for about 1 hour. Bring the water to a boil over medium heat. Add the carrot mixture and boil for 5 minutes on medium heat. Add the rest of the sugar, the lemon juice, cardamom pods, cinnamon stick, cloves and juniper berries. Lower the heat to medium–low and simmer the mixture for 40 to 50 minutes, until the carrots are soft and almost mushy, stirring occasionally. Transfer the hot jam to a clean, sterilized jar. Leave it to sit for 5 minutes without the lid on, then close the jar and turn it upside down, so that the fruit doesn’t settle on the bottom of the jar. Leave it at room temperature to slowly cool down, then refrigerate for up to several weeks. Preheat the oven to 370°F (175°C), set an oven rack in the middle position and line a 7-inch (18-cm) round cake pan with parchment paper. Set aside. To make the Carrot Cake, stir the flours, baking powder, baking soda, cinnamon, nutmeg, ginger, cardamom, chopped nuts, raisins and salt in a bowl. Set aside. In a separate bowl, whisk the brown sugar and coconut sugar with the oil, apple cider vinegar, almond milk, vanilla, orange zest and rum until the sugar is almost dissolved. Add the grated carrots to the wet mixture and stir until well combined. Pour the carrot mixture over the dry ingredients. Using a spatula, fold the ingredients until combined, but don’t overmix. Pour the batter into the prepared cake pan. Bake the cake for 30 to 35 minutes. Test the center with a toothpick: if it comes out clean, the cake is done. If not, continue to bake until cooked through. Allow the cake to cool completely in the pan for 10 minutes then transfer to a wire rack. Cool the cake completely before frosting. (continued)102 new vegan baking vegan cream cheese frosting 5 tbsp (75 g) vegan butter, room temperature 5 oz (150 g) vegan cream cheese, lightly salted, room temperature (such as plain Violife cream cheese) 1 tsp vanilla extract Small pinch sea salt ½ cup (60 g) confectioners’ sugar for serving 2 tbsp (15 g) chopped toasted walnuts To make the Vegan Cream Cheese Frosting, add the vegan butter, vegan cream cheese, vanilla and salt to the bowl of a stand mixer. Beat until lump-free, about 2 minutes. With the mixer on low, gradually add the confectioners' sugar and continue mixing until completely combined. Beat until creamy and fluffy and all the sugar has dissolved, 6 to 7 minutes. Refrigerate until ready to assemble the cake. To split the cake in half horizontally, mark middle points around the side of the cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. Place the bottom layer of the cake on a serving plate with the cut side up. Spread 2 to 3 tablespoons (30 to 45 ml) of the Carrot Jam on the first layer. Using about half of the Vegan Cream Cheese Frosting, and an offset spatula, spread the frosting evenly across the bottom layer. Add the second layer of the cake and press gently with your hand. Top the cake with the rest of the frosting and spread evenly with an offset spatula. Drizzle tablespoons (30 to 45 ml) of the Carrot Jam, all over the frosting. Sprinkle it with the toasted walnuts and refrigerate for at least 2 hours before serving. The cake will keep well for up to 4 days, covered and refrigerated. notes The jam will keep for up to 3 months in the fridge. For longer storage, process the sealed jar for 5 minutes in a hot-water bath, then store. If you’d like to make a larger quantity of this jam, I suggest using a reusable cloth tea bag or a ball tea strainer for the spices. This technique will help keep the whole spices in place, while infusing the jam with all the flavors. carrot cake with homemade carrot jam (continued)146 new vegan baking pumpkin & bourbon brûlée tart This quintessential autumn treat is beloved by everyone for obvious reasons. It’s creamy, rich and spiced with a cool crew of spices. For this recipe, I used my classic short crust recipe and by adding a touch of bourbon to the filling and syrup, I gave the pie an instant upgrade that I find perfect. To give it even more personality, I used a butane torch to caramelize the top, creating an exquisite crunch. If you don’t own a butane torch, simply skip this part, as this tart comes served with a dollop of whipped cream and a drizzle of maple and bourbon syrup that will ensure a show-stopping pie either way. Makes: 8 servings | Nut-free, soy-free short crust 1½ cups (200 g) all-purpose flour, plus more for rolling 6 tbsp (50 g) confectioners’ sugar Zest from 1 lemon Pinch of sea salt ½ cup (115 g) vegan butter, cold and cubed 2 tbsp (30 ml) ice-cold sweetened oat milk pumpkin filling ¾ cup + 2 tsp (200 ml) sweetened oat milk ⅓ cup + 1 tbsp (100 ml) vegan cooking cream (see page 10) ¼ cup (60 g) light brown sugar Pinch of sea salt 3 tbsp (25 g) cornstarch 1¾ cups (15 oz [420 g]) pumpkin puree 1 tsp ground cinnamon ¼ tsp ground ginger ¼ tsp ground cloves ⅛ tsp ground nutmeg 1 tbsp (15 ml) maple syrup 1 tbsp (15 ml) bourbon whiskey for serving ¼ cup (60 ml) maple syrup 2 tbsp (30 ml) bourbon whiskey 3 tbsp (35 g) caster/superfine sugar 4 oz (100 g) vegan whipped cream, sweetened 1 tsp ground nutmeg To make the crust, add the flour, sugar, lemon zest and salt to the bowl of a food processor. Pulse to combine. Add the cubed butter to the flour mixture and pulse a few times, until just combined and the mixture resembles a coarse meal. Add the ice-cold milk and mix briefly, about 5 seconds, or until a soft dough starts to form. Transfer the dough on a floured working surface and shape it into a thick disk. Dust with flour on top and set aside. Preheat the oven to 375°F (180°C) and set an oven rack in the middle position. Roll the dough to a thin round, approximately 13 inches (32 cm). Lay the dough loosely into a 9½-inch (24-cm) fluted tart pan with a removable bottom. Press firmly against the pan so the finished edge is slightly higher than the pan. Trim the excess using a knife and freeze for 10 to 15 minutes. Place pie weights (or dried beans) on top of the Short Crust to prevent it from rising. Bake the short crust for 20 minutes, or until the edges start to brown slightly. Leave the crust in the pan to cool completely. To make the filling, add the milk to a saucepan and reserve 3 tablespoons (45 ml) of it in a cup. Add the cooking cream, sugar and salt to the saucepan and bring to a boil over medium heat. Mix the reserved milk with the cornstarch until well dissolved. Add the cornstarch mixture to the boiling milk and cream, and cook on low for 7 to 8 minutes, stirring continuously so it doesn’t stick to the pan, until thickened. Add the pumpkin puree, cinnamon, ginger, cloves and nutmeg and cook for another minute. Remove the pan from the heat and add the maple syrup and whiskey. Mix until well combined. Pour the hot filling into the pre-baked short crust and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight. When ready to serve, prepare the garnishes. In a small bowl with a pouring spout, mix the maple syrup and bourbon whiskey. Set aside. Blot the top of the Pumpkin Filling dry with paper towels. Sprinkle the caster/ superfine sugar all around the surface, then, using a butane torch, heat the sugar until melted and caramelized. Slice the pumpkin tart and plate on serving plates: add a dollop of whipped cream on the side of each slice, and top with the maple and bourbon syrup. Sprinkle with a dash of ground nutmeg and enjoy! Keep the pumpkin tart refrigerated, for up to 5 days, in an airtight container.Next >