Classic Baked Cheesecake

Ingredients
4 cups Cashew Cream Cheese
1 ½ cups Cashew Cream
10 ounces medium-firm regular or silken tofu
1 cup sugar
3 tablespoons cornstarch
2 tablespoons brandy
Grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice, plus more as desired
2 teaspoons vanilla extract
1 teaspoon agar powder, or 1 tablespoon agar flakes
¼ teaspoon salt
1 Shortbread Cookie Crust (2 batches of cookies)

Instructions
Preheat the oven to 350 degrees F.
Combine the cream cheese, cashew milk, tofu, sugar, cornstarch, brandy, lemon zest, lemon juice, vanilla extract, agar, and salt in a 12- to 14-cup food processor. Process until smooth and creamy. Taste and stir in more sugar or lemon juice if desired.
Pour the filling into the prepared crust, spread it in an even layer, and smooth the top. Bake for about 1 hour and 15 minutes, until the top has puffed up and is dry to the touch; it may have a few cracks. Let the cheesecake cool completely at room temperature. Cover and refrigerate for at least 10 hours, until firm enough to slice.
If you don’t have a large-capacity food processor, you will need to mash all the ingredients in a large bowl and process the mixture in batches.
Enjoy!

Chocolate Cake with Vanilla Icing

Ingredients

1/2 cup non-hydrogenated vegetable shortening

4 ounces unsweetened baking chocolate

1 cup granulated sugar

1 tablespoon liquid soy lecithin 

1/2 cup almond milk

1/2 cup plain soy yogurt

1 teaspoon lemon juice

1-1/2 teaspoons vanilla extract 

2 cups pastry flour, sifted before measuring
1 teaspoon baking powder
3/4 teaspoon baking soda

1/4 teaspoon salt

Preheat the oven to 375 degrees F. 

Grease and flour a 6 inch cake pan.

 
Melt chocolate and shortening in a small pan over very low heat. In mixing bowl beat sugar, soy yogurt, almond milk, lemon juice, vanilla extract, and lecithin. Mix well. When chocolate mixture is melted, add to bowl and beat til smooth.

Sift together flour, baking powder, baking soda, and salt, and add to wet ingredients. Mix only until incorporated.

Pour into cake pan, and bake for 50 minutes at 375 degrees F, until the top springs back when lightly tapped, or toothpick inserted in center comes out clean. Let cool completely before icing.

Vanilla Buttercream Icing

Ingredients

1/2 cup non-hydrogentated vegetable shortening

1 cup non-dairy butter

1-1/2 cups powdered sugar

1 2 inch long segment of vanilla bean

1/4 teaspoon salt

Beat shortening and butter til fluffy. Sift in powdered sugar and salt, and mix well. Split vanilla bean segment, and scrape out the seeds. Add to icing and beat for five to seven minutes.

Frost cake when completely cool, and decorate.

Nutrition Information

 

Serving Size: 102 g
Servings per Recipe: 12

Calories: 465 Calories from Fat: 299
Total Fat: 33.2g, 52% of Daily Value*
Saturated Fat: 10.1g, 50% of Daily Value
Sodium: 366mg, 15% of Daily Value
Total Carbohydrates: 41.4g, 14% of Daily Value
Dietary Fiber: 1.6g, 7% of Daily Value
Sugars 23.2g
Protein 3.5g

Vitamin A 13%	•	Vitamin C 1%
Calcium 4%	•	Iron 11%

* Based on a 2000 calorie diet

Lemon Macadamia Cake

Ingredients

1/3 cup non-hydrogenated vegetable shortening

3/4 cup granulated sugar

1 tablespoon liquid soy lecithin 

1/3 cup almond milk

1/4 cup plain soy yogurt

1/4 cup lemon juice

1 tablespoon finely grated lemon zest

1 teaspoon vanilla extract

2 cups pastry flour, sifted before measuring
1 teaspoon baking powder
1/2 teaspoon baking soda

1/4 teaspoon salt
1/3 cup roasted macadamia nuts, ground

1/2 cup roasted macadamia nuts, chopped

Preheat the oven to 375 degrees F. 

Grease and flour a 6 inch cake pan.

 
In mixing bowl beat shortening with sugar til fluffy. Beat in lecithin. Add soy yogurt, almond milk, lemon juice, vanilla extract, and lemon zest. Mix well.

Sift together flour, baking powder, baking soda, and salt, and add to wet ingredients with ground macadamia nuts. Mix only until incorporated. Fold in chopped macadamia nuts.

Pour into cake pan, and bake for 55 minutes at 375 degrees F, until the top springs back when lightly tapped, or toothpick inserted in center comes out clean. Let cool completely before icing.

Lemon Buttercream Icing

Ingredients

1/2 cup non-hydrogentated vegetable shortening

1/2 cup non-dairy butter

3-1/2 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup lemon juice

1 teaspoon finely grated lemon zest

Beat shortening and butter til fluffy. Sift in powdered sugar, and mix well. Add vanilla, lemon juice, and lemon zest, and beat for five to seven minutes. 

Frost cake when completely cool, and decorate.

I made this for my brother's birthday, and my delightful niece decided it should be decorated with fresh yellow daisies. In recreating the cake for this blog, I used jonquils, as I have no daisies. When decorating a cake with fresh flowers, always make sure to use pesticide free flowers and leaves, and make sure they are not toxic.

Nutrition Information
 

Serving Size: 121 g
Servings per Recipe: 12

Calories: 525 Calories from Fat: 277
Total Fat: 30.8g, 47% of Daily Value*
Saturated Fat: 8.2g, 41% of Daily Value
Sodium: 196mg, 8% of Daily Value
Total Carbohydrates: 61.6g, 21% of Daily Value
Dietary Fiber: 1.6g, 7% of Daily Value
Sugars 43.1g
Protein 3.3g

Vitamin A 7%	•	Vitamin C 10%
Calcium 4%	•	Iron 8%

* Based on a 2000 calorie diet 

Coconut Lime Cake

Ingredients

1/3 cup coconut oil

3/4 cup granulated sugar

1 tablespoon liquid soy lecithin 

1 cup coconut milk

1/4 cup unsweetened almond milk

1 teaspoon vanilla extract
1 teaspoon coconut extract

1 tablespoon grated lime zest
1-1/2 cups pastry flour, sifted before measuring
1 teaspoon baking powder
1/2 teaspoon baking soda

1/4 teaspoon salt
1 cup unsweetened finely shredded coconut

1-1/2 cups unsweetened flaked coconut

Thinly sliced limes

Preheat the oven to 350 degrees F. 

Grease and flour an 8 inch cake pan.

Melt coconut oil over low heat, add to mixing bowl with sugar and beat well. Beat in lecithin. Add coconut milk, almond milk, vanilla extract, coconut extract, and lime zest. Mix well.

Sift together flour, baking powder, baking soda, and salt, and add to wet ingredients. Mix only until incorporated. Fold in finely shredded coconut.

Pour into cake pan, and bake for 35 to 40 minutes at 350 degrees F, until the top springs back when lightly tapped, or toothpick inserted in center comes out clean. Let cool completely before icing.

Lime Buttercream Icing

Ingredients

1/2 cup non-hydrogentated vegetable shortening

1/2 cup non-dairy butter

3-1/2 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup lime juice

1 teaspoon finely grated lime zest

Beat shortening and butter til fluffy. Sift in powdered sugar, and mix well. Add vanilla, lime juice, and lime zest, and beat for five to seven minutes. 

Frost cake when completely cool, pat shaved coconut flakes on sides of cake, and pipe rosettes on top. Garnish with lime slices.

Nutrition Information

Serving Size: 123 g
Servings per Recipe: 12

Calories: 497 Calories from Fat: 284
Total Fat: 31.6g, 49% of Daily Value*
Saturated Fat: 17.3g, 87% of Daily Value
Sodium: 202mg, 8% of Daily Value
Total Carbohydrates: 54.5g, 18% of Daily Value
Dietary Fiber: 2.0g, 8% of Daily Value
Sugars 43.6g
Protein 2.1g

Vitamin A 7%	•	Vitamin C 6%
Calcium 4%	•	Iron 7%

* Based on a 2000 calorie diet