Baked Doughnuts with Sprinkles

baked doughnuts with sprinkles

baked doughnuts with sprinkles

In the past I have made several failed attempts at baked doughnuts. I was certain the fault was with me or the fact that I was at high altitude. The doughnuts had dense textures and were better suited as doorstops. Frustrated, I gave up. But recently I found a new recipe and bravely decided to try again. Am I glad I did. I got perfect, beautiful, and tasty doughnuts.

The recipe I used was already vegan, so all I had to do was make minor high altitude changes. I added almond milk and then baked them a little longer. That was all that was needed for my success. They are delicious plain, but I had leftover ganache in my freezer that I melted to dip my doughnuts in. You can drizzle melted chocolate on these treats, or decorate them with buttercream and a few sprinkles. The beauty of doughnuts is that they can be topped with a multitude of tasty things that you probably already have in your fridge or cupboard.

Baked Doughnuts with Sprinkles adapted from Baked Vegan Donuts

1.5 cups all purpose flour
3/4 cup lightly ground organic granulated sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup + 1 TBS non-dairy milk
1 tsp vanilla extract
2 TBS unsweetened applesauce
5 TBS vegan butter, melted
For the topping: melted vegan ganache, vegan sprinkles

Preheat oven to 350F. Spray two non-stick doughnut trays with cooking spray. Set aside. Sift flour, sugar, baking powder, salt, cinnamon, and nutmeg into a medium bowl. Whisk to combine. Add non-dairy milk, vanilla, applesauce, and melted vegan butter. Whisk together, removing any large lumps.

Place batter into a piping bag or ziplock bag with the corner cut off. Pipe evenly into doughnut wells. Bake for 16-17 minutes until lightly browned on top. Remove from oven and let cool for a few minutes on a wire rack. Then tip doughnuts from pan and place on a wire rack until completely cooled.

Place a wire rack over a piece of waxed paper. Dip doughnuts into melted ganache, then put on wire rack. Shower tops of doughnuts with sprinkles, then set aside for the topping to set. While waiting, you can snack on the chocolate and sprinkles that have fallen onto the waxed paper.

Until next time, happy baking!

Easy Naan Bread

easy naan bread

easy naan bread

After going through months of intensive baking in pastry school, I swore off baking for a bit. I needed a breather, yet I still heard the siren call of my all purpose flour. What could I make with flour that didn’t require baking in the oven? And was there something easy enough to create that wouldn’t burden my overtaxed baking skills?

My search first uncovered recipes for bread that could be made in a skillet. (Technically still baking, but not in the oven). But I didn’t want to fuss, so that omitted yeast and repeated kneading. Then I discovered a recipe for naan that is leavened with baking powder so it is easier to make than your average bread.

I should back up here for a minute. Admittedly, before going to school I never would have used “easy” when describing bread making. I’m not the type that considers kneading or rolling dough out to be fun or relaxing. So I was quite surprised with myself when I became interested in making bread. Going through school gave me the confidence to attempt anything baked, and I found that naan can be easy. In the end it was very rewarding to make my own bread, and veganizing it was only a matter of using vegan yogurt instead of traditional. Now I can add “bread making” to my list of accomplishments.

Easy Naan Bread adapted from Masala & Meatballs

1/4 cup plain unsweetened non-dairy yogurt
1 TBS baking powder
1.75 cups lukewarm water, divided
2 cups whole wheat flour
2 cups all purpose flour, plus more for rolling
scant 1/2 tsp baking soda
1 tsp sea salt
optional: seeds for topping

In a small bowl, place yogurt, baking powder, and 1/2 cup warm water. Stir and set aside for a few minutes. In a large bowl, combine flours, baking soda, and salt. Add yogurt mixture and remaining water. Knead to make a semi-soft dough. Once everything comes together to form a smooth dough, place it in an oiled bowl and cover with a damp towel. Transfer it to the fridge to rest for 30 minutes.

Place a cast-iron pan over medium-high heat and get it really hot. Divide the dough into nine pieces. Using one piece of dough at a time, while the rest remains in the bowl covered with the damp towel, roll it out to 10” on a lightly floured surface. Sprinkle with a few seeds, if desired, and roll again so they stick to the dough. Put naan on hot griddle and let it cook for about 1 minute. When you see a few bubbles on top, turn naan over and cook the other side, 2-3 minutes total. Makes 9 naan.

Until next time, happy baking!

Ice Cream Musings on a Snowy Day

plant based frozen treats

plant-based frozen treats

It is snowing outside today, so I am dreaming … dreaming of a warm summer day where I am eating ice cream. The day is hot enough that the melting ice cream drips down my chin. The cool ice cream refreshes and quenches my parched mouth. I also dream of the flavors of drool-worthy nondairy ice creams.

To discover some of the newest plant-based ice cream options, I examine the article “5 creative plant-based frozen treats” written by the New Hope Network Staff. It has me looking forward to warmer days when I can indulge in sweets from the freezer. The author describes these “palate pleasers to try the next time you’re craving a delectable dessert.

Frill: Promoted as healthy ice cream, these frozen desserts are made from whole fruits, vegetables and other ingredients, and packed with 8-9 grams of soluble fiber per serving. More than just a frozen treat (it’s sweetened with dates!), the product is also a versatile ingredient for smoothies, sauces or even cocktails.” Enjoy tempting flavors, such as Bursting Berries and Intense Chocolate.

“Cado: The superfood properties of avocados are yours for the taking with these creamy, non-dairy frozen pints, which are made from both pureed organic avocado and avocado oil for a true, plant-based sweet indulgence that is good for body and soul. Four new flavors launched earlier this year (Vanilla Bean, Java Chip, Cherry Amaretto and Salted Caramel), making a total of seven new ways to eat avocado.

Oatly: This oat milk stalwart has once again demonstrated how the power of oats can be harnessed into a plant-based, non-GMO and nut-free product line, this time in the form of an oatmilk-based frozen dessert. Made using highly refined coconut oil and packaged in a 100% recyclable paper carton sourced from sustainable forests, this nondairy ice cream comes in seven crowd-pleasing flavors: Vanilla, Chocolate, Strawberry, Coffee, Mint Chip, Chocolate Chip and classic Oat.

Daiya: Daiya, a longstanding champion of plant-based living, has released a new line of dessert bars that mark its first foray into the nondairy ice cream category. Made with coconut cream, tapioca syrup and fair-trade cocoa butter and powder, among other ingredients, the bars also have an added boost of fava bean protein. And with flavors such as Chocolate Fudge Crunch, Classic Vanilla Bean, Salted Caramel Swirl and Espresso Coffee, these desserts are truly indulge-worthy.”

Coolhaus nondairy ice cream

Coolhaus nondairy ice cream

Coolhaus: “Launched a line of dairy-free pints this year that are unique in that their first two ingredients are non-GMO yellow peas and organic whole grain brown rice. These plant-based pints come in six inventive flavors (Salted Caramel Crunch, Dirty Mint Chip, Cookie Dough Lyfe, Chocolate Campfire S’Mores, Peanut Butter Fudge Chip, Chocolate Sandwich Cookie Crumb and Mocha Marcona Almond Fudge).”

This post (or portions of this post) was provided by New Hope Network. I am a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people. Images courtesy of New Hope Network. #NewHopeInfluencer #DecadentVegan

Valentine’s Day Trifle

Valentine Day Trifle

Valentine Day Trifle

You have probably already realized that Valentine’s Day is in a few days. You may want to make a grand dessert for the occasion, but it could require planning ahead. So, today I offer you the idea of making a trifle, with shortcuts for a quicker reward.

If you are new to the world of a dessert trifle, here is the definition from Merriam Webster, “A dessert typically consisting of plain or sponge cake often soaked with wine or spirits … and topped with layers of preserves, custard, and cream.” This English treat, fit for a King, has many components and can take a few days to make. But, if you are okay with straying away from a traditional format, you can still come up with a winning dessert.

The base of this treat is usually a white cake however, any sturdy cake will do. You can easily use my Strawberry Tea Bread, as you will break it up into chunks before placing it on the bottom of your trifle bowl. Also, this layer is often doused with wine, but I prefer to see this as optional. I think that the tasty bread will offer plenty of flavor without adding alcoholic spirits.

After that you will need something custardy. You can choose any custard, but chocolate mousse is what I pick for my chocoholic family. A good option is the mousse from my Chocolate Mousse Pie with Cookie Crust and Raspberry Coulis; you will not need to make the crust from this recipe.

Next up is a layer of fruit. There are many selections that can be chosen from this category. Try jam, roasted fruit, or fresh berries (fresh strawberries would nicely complement the tea bread.) Here again is the option to add alcohol, if you desire. You can also use the Raspberry Coulis from the post mentioned above.

Traditionally the next item would be a creamy sauce, but I like to simplify this. Ice cream is fun to add, as long as it’s spooned in at the end and the dish is served immediately. The great part about using ice cream is that there are so many flavors to choose from. That, and the fact that you can grab a pint out of your freezer without worrying about making something else for this layered goody.

The final piece of the trifle puzzle is a garnish for the top. It can be anything, but if your last layer was ice cream then an apropos choice is something that could be included in an ice cream sundae. For my dessert I chose a sprinkling of my Lavender Granola. After that I spattered melted chocolate on it, à la artist Jackson Pollock. I think it adds a bit of whimsy. It also adds a taste of chocolate to a dessert that some people (like my husband) would consider lacking in chocolate immersion. But, I suppose, you can make every layer a chocolate version and bowl over your chocolate-loving sweetheart.

Until next time, happy baking!

Lemon Lavender Muffins

Lemon Lavender Muffins

Lemon Lavender Muffins

Happy National Tea Month! To honor the celebration, and to have another excuse to drink tea, I wanted to make a delectable treat that would go nicely with hot tea. Lemon and tea is a common pairing, so I looked into lemon muffins. I found a yummy recipe for Lemon Poppy Seed Muffins, and then decided to take them up a notch by icing them with a lavender infused glaze. My tasters found them to be delicious and compared them to decadent cupcakes.

The recipe I tried was already vegan, so all I had to do was adjust for high altitude. To do this, I added flour and non-dairy milk while reducing the baking powder. My other alteration was to steep lavender flowers in non-dairy milk to give my glaze recipe its lavender taste. So, put the kettle on and enjoy!

Lemon Lavender Muffins adapted from Lemon Poppy Seed Muffins by Zsu Dever

glaze
2 1/2 TBS non-dairy milk
1 TBS culinary lavender buds
1 1/2 cups powdered sugar, sifted
1/2 tsp vanilla extract

muffins
2 3/4 cups + 2 tsp unbleached all purpose flour
2 TBS poppy seeds
2 tsp baking powder
1/2 tsp sea salt
1/3 cup reduced aquafaba
1/3 cup canola oil
3/4 cup + 2 TBS vegan sugar
1 cup + 2 1/2 TBS non-dairy milk
1 1/2 tsp vanilla extract
1 TBS grated lemon zest

To start the glaze, bring 2 1/2 TBS non-dairy milk and lavender buds to a low simmer in a small pot on the stove. Take the pot off the heat, cover, and leave for 15 minutes to steep.

To make the muffins, preheat an oven to 375F. Line two muffin tins with paper cups to make 15 muffins. Combine the flour, poppy seeds, baking powder, and salt in a medium bowl. Whisk to combine. Place aquafaba in a large bowl and whisk for 1 minute or until it is frothy. Slowly add oil, whisking constantly to emulsify. Add sugar in the same manner. Add milk and vanilla along with lemon zest, whisking to blend completely.

Add dry ingredients into the wet and, using a wooden spoon, mix until almost no flour is visible. A few lumps are fine; do not over-mix. Pour batter into the muffin cups filling 2/3 to 3/4 full. Bake for 17 to 19 minutes or until a toothpick inserted into a muffin comes out clean or with just a few crumbs stuck to it.

While muffins are baking, finish making the glaze by placing the powdered sugar in a bowl. Add the lavender milk and vanilla and stir until the sugar has dissolved.

When muffins are ready, set the muffin tin on a wire rack to cool for 5 minutes. Place muffins onto the rack to cool completely before icing. Either drizzle the icing on the muffins with a spoon, or dip the tops into the bowl of glaze. Store muffins, airtight at room temperature, for 2 to 3 days.

Until next time, happy baking!

New Year’s Eve Spiced Nuts

New Years Eve spiced nuts

New Year’s Eve spiced nuts

The following snack is fun to have on-hand to munch on this New Year’s Eve. Its decadent taste can get you through until the grand dinner is served, or it can be eaten alongside any cocktail. You can choose one nut, or a mixture as I did. The flavorings can also be chosen to suit your palate, making this a munchie with endless combinations.

Traditionally, flavored nuts use egg white as a coating, which is decidedly non-vegan. But the recipe I found uses a double toasting and a wet coating to bring out the taste. It originally made a sweet nut, but I wanted something savory for a change. Whether you prefer sweet or more herbaceous, this is still a treat worthy of any celebration.

New Year’s Eve Spiced Nuts adapted from Quick Candied Nuts by America’s Test Kitchen

1 cup unsalted nuts (such as a mix of walnuts, pistachios, almonds, and cashews)
1 TBS spices (such as a mix of dried rosemary, smoked paprika, ancho powder, and garlic powder)
1/2 tsp organic sugar
1 TBS hot water
1/8 tsp sea salt

Adjust oven rack to middle position and heat oven to 350F. Spread nuts in a single layer on a rimmed baking sheet and toast until fragrant and slightly browned, 8 to 12 minutes, shaking sheet halfway through toasting. Transfer nuts to a plate and let cool for 10 to 15 minutes. If doing more than one type of nut, then toast each individually as they have different cook rates. Place dirty baking sheet aside.

Grind together all spices in a spice grinder until powdered and mixed. Line now-empty sheet with parchment paper. Whisk spice blend, sugar, hot water, and salt in a large bowl until sugar is mostly dissolved. Add nuts and stir to coat. Spread nuts on baking sheet in a single layer and bake until nuts are crisp and dry, for 10 to 12 minutes.

Transfer sheet to a wire rack and let nuts cool completely, for 15 minutes. Nuts can be stored at room temperature for up to 1 week.

Until next year, happy baking!

Peppermint Chocolate Holiday Cupcakes

Peppermint Chocolate Holiday Cupcakes

Peppermint Chocolate Holiday Cupcakes

Holiday dessert flavors to me will always be chocolate and peppermint, perhaps because I love candy canes and believe all desserts should have chocolate. Hot chocolate benefits from a bit of peppermint syrup, and a peppermint-filled chocolate bar is always welcome in my house. So, to get my go-to chocolate cupcake into the holiday spirit, I filled and topped them with peppermint.

To my veganized, high-altitude chocolate cupcake recipe, I had to inject some peppermint flair. I added peppermint extract to the frosting, which I then piped into the cupcake with a round tip and swirled on top with a star tip. To make things even more festive, I crushed a bit of candy cane and added the bits to the frosted cupcake. Happy holidays, and happy eating!

Peppermint Chocolate Holiday Cupcakes

cupcakes
1/2 cup almond milk
1/2 cup chocolate almond milk
1 tsp apple cider vinegar
3/4 cup organic sugar
1/3 cup canola oil
3/4 tsp vanilla extract
1 cup + 1 TBS all-purpose flour
1/3 cup cocoa powder
generous 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

frosting
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups organic powdered sugar, sifted if clumpy
1/4 tsp vanilla extract
1/2 tsp peppermint extract
1/4 cup almond milk

decoration
crushed candy cane bits

For the Cupcakes: Preheat oven to 350F and line a 12-cupcake pan with paper liners. Whisk together the milks and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla to the milk mixture and beat until foamy.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat just until no large lumps remain. Pour evenly into the liners, filling three-quarters of the way. Bake 18-19 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and cool completely.

For the Frosting: Beat the shortening and margarine together until well combined and fluffy. Add the powdered sugar and beat for 3 more minutes. Add the extracts and milk and beat for another 5-7 minutes until fluffy. Frost each cupcake and place crushed candy cane bits on top.

Until next time, happy baking!

Party Dips: Butternut Squash and Dessert Hummus

dessert hummus and butternut squash dips

dessert hummus and butternut squash dips

The holidays are near and people will soon gather to share a meal. Dinner is the star, but having something to nibble on before and after is important to maintaining a jovial atmosphere. A tasty dip or two makes a great snack, especially if there are savory and sweet choices. With that in mind I located a squash dip to serve as an appetizer, and a dessert hummus with chocolate.

The great thing about dips is the lack of high altitude challenges, so these dishes merely needed a bit of veganizing or a personal touch. The Butternut Squash Dip appetizer is a recipe by Carsen Snyder for New Hope Network. My changes altered it from vegetarian to vegan. With the Superfood Dessert Hummus I put my spin on it by using extra peanut butter, because chocolate loves peanut butter, and adding lucuma powder (a superfood, like cacao) for a smoothness and depth of flavor. Whether you offer these spreads before or after a big meal, they will be a big hit.

Butternut Squash Dip adapted from the article “New Ways with Winter Squash”

1 large butternut squash (about 4 pounds), halved and seeded (or pumpkin)
1 TBS olive oil
1 1/4 tsp salt, divided
2 large cloves garlic, minced
1/3 cup tahini
1 cup plain, unsweetened non-dairy yogurt
1 TBS apple cider vinegar
1 tsp paprika
1 tsp allspice

Preheat oven to 400 F. Cut squash in half lengthwise, and scoop out seeds. Drizzle olive oil and ¼ teaspoon salt over cut side of squash halves. Place squash, cut side down, on a parchment-lined baking sheet. Cover squash loosely with foil, and bake for 1 hour. Once cooked, remove foil and let squash cool slightly.

Scoop flesh from cooked squash halves into a food processor. Add garlic, tahini, yogurt, vinegar, paprika, allspice and remaining 1 teaspoon salt; blend until creamy. Pause to push sides down if necessary. Scoop dip into a serving bowl, and chill for 1 hour or overnight.

Serve with dippers, such as veggies and crackers. Makes 5 ½ cups.

Superfood Dessert Hummus adapted from Chocolate Chickpea Spread
1 15-ounce can chickpeas
2 TBS creamy peanut butter
3 TBS olive oil
1/2 cup Navitas Organics cacao powder
1/2 cup Navitas Organics coconut palm sugar
1.5 tsp Navitas Organics lucuma powder
1 tsp instant coffee powder
1 tsp vanilla extract
1/2 tsp salt
3 – 4 TBS water

Put all but the water into a food processor and puree, scraping down the sides as needed. With the motor running, slowly drizzle in the water until the desired consistency is reached. Serve with dried or fresh fruit.

Until next time, happy non-baking and Happy Holidays!

A portion of this post was provided by New Hope Network. I am a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people.

Chocolate Chip Banana Cake Pan Cake

Chocolate Chip Banana Cake Pan Cake

Chocolate Chip Banana Cake Pan Cake

The very ripe bananas on my counter were calling my name. Although I do love my Chocolate Chip Banana Bread, I wanted something more decadent and more banana-y. A banana cake seemed appropriate. With plenty of mashed bananas in an easy cake pan form, the recipe I found sounded perfect. I just had to make it vegan and high altitude friendly.

To veganize it, I used whipped aquafaba instead of eggs. I also traded butter with Earth Balance Original Buttery Spread. (Note: I did not use the sticks because I wanted the lighter texture of the spread.) To help counter the affects at altitude I added more liquid and flour. However, vegan banana baked goods can be heavy so I added apple cider vinegar and a smidgen of baking powder to boost the lift.

Chocolate Chip Banana Cake Pan Cake adapted from Banana–Chocolate Chip Snack Cake

1 tsp apple cider vinegar
1/2 cup non-dairy milk
1/3 cup aquafaba, cold (the liquid from canned chickpeas)
2 cups + 1 TBS all purpose flour
3/4 tsp salt
scant 1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup vegan buttery spread (see note above)
1 cup + 3 TBS vegan sugar
1 cup mashed bananas (2 to 3 bananas, very ripe)
1 tsp vanilla extract
1 cup vegan chocolate chips

Adjust an oven rack to the middle position and heat oven to 350F. Grease and flour an 8 x 8” baking pan. Stir apple cider vinegar into the non-dairy milk and set aside. Add aquafaba to a stand mixer fitted with the whisk attachment and whisk for 5 minutes. Place whipped aquafaba in a separate bowl, and replace the whisk attachment on the stand mixer with the paddle.

Whisk the flour, salt, baking soda, and baking powder together in bowl. Using stand mixer fitted with paddle, beat the buttery spread on medium-high speed for a minute. Add the sugar and beat for 2 more minutes. Fold in whipped aquafaba. Add bananas and vanilla and beat until incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with milk in 2 additions, scraping down bowl as needed. Stir in half of the chocolate chips with a rubber spatula.

choose very ripe bananas

choose very ripe bananas

Transfer the batter to prepared pan and smooth top with the spatula. Sprinkle remaining chocolate chips evenly over top. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack. The cooled cake can be wrapped in plastic and stored at room temperature for up to 2 days.

Until next time, happy baking!

Crispy Apple-Pear Crisp

Crispy Apple Pear Crisp

Crispy Apple Pear Crisp

Happy National Dessert Day, everyone! Although I often feel that every day should celebrate dessert. And when the leaves are starting to change, as they are near my home right now, I think we should celebrate fall as well. In addition, it’s apple season and I procured local apples for my creations. So, where am I going with all of this? Apple crisps – my inspiration for today’s recipe.

It seems that everyone has a recipe for apple crisps, including me (see my Ginger Apple Crisp). But I wanted to take the recipe in a different, crispy-er direction. To achieve this, I scoured the internet and all of my many cookbooks. Ultimately I ended up at America’s Test Kitchen, the resource who does hours after hours after hours of testing for you. They found that if the topping is added after an initial apple cooking, then the top stays crispy. I took this hint, and my 20 pounds of apples (yes, you read that right), and crisped away.

When I decided to make a very large tray of the treat to make a dent in my crate of apples, my hubby’s reply was, “Apple crisp for breakfast, lunch, and dinner!” That required peeling a lot of apples. (Maybe I should have had him peel them). If you don’t want to do quite that much work, or if the recipe seems too large for you, then you can halve the ingredient amounts and make your crisp in an 8 x 8” pan.

Crispy Apple-Pear Crisp adapted from “Naturally Sweet” by America’s Test Kitchen

Topping
1 cup slivered almonds, chopped
1 cup vegan sugar
1/2 cup + 2 TBS vegan margarine, melted
1.5 tsp ground cinnamon
1/4 tsp salt
1 cup all purpose flour
1 cup old fashioned rolled oats
Filling
5.5 pounds mixture of apples and pears, peeled, cored, and sliced into 1/2” wedges
1/4 cup vegan sugar
1 TBS fresh lemon juice
1 TBS arrowroot powder
1.5 tsp ground cinnamon
1/8 tsp salt
Vegan Ice cream, optional

For the topping: Place oven rack in middle position and heat oven to 400F. Toast almonds until lightly browned, then place on a wire rack to cool slightly. Leave oven on for filling. Working in batches, grind topping sugar in a spice grinder until fine and powdery. Whisk ground sugar, melted margarine, cinnamon, and salt together in a large bowl. Using a rubber spatula, fold in flour and oats until mixture resembles a cohesive dough. Add in almonds and stir to combine. Cover with plastic wrap and refrigerate.

For the filling: Toss fruit, filling sugar, lemon juice, arrowroot, cinnamon, and salt together in a bowl. Transfer to a 9 x 13” baking pan, cover with foil, and set on a foil-lined rimmed baking sheet. Bake until apples are juicy and tender, about 1.25 hours, rotating sheet halfway through baking.

lots of peeled apples and pears

lots and lots of peeled apples and pears

To assemble: Remove filling from oven and stir to redistribute juices. Take topping from the fridge and crumble it over the filling, leaving a few 1/2” topping pieces. Bake uncovered until filling is bubbling and topping is a deep golden brown, about 15 minutes, rotating sheet halfway through baking. Transfer to a wire rack and let cool 20 minutes before serving. Top with vegan ice cream, if desired.

Until next time, happy baking!