From dazzling dotted cookies to vegan banana cake, here are five easy sweets to whip up this holiday season.
1 cup soy milk1/2 tsp baking sodaIn a small bowl, mix together ground flax seed and water. This will become your egg substitute. In another small bowl, mix together soy milk and white vinegar. Let these sit for five minutes.
In a mixing bowl, sift together all-purpose flour, baking soda and baking powder. Set to the side. With your mixer, cream your non-dairy margarine and white sugar together. You want to continue to mix until light in colour and fluffy in texture. Add in your flax egg substitute and vanilla, mix until fully incorporated.Article content
Pour in the mashed bananas and mix until combined. Alternating between your dry mix and soy milk, add in small batches, mixing well with each addition. Make sure to scrape down the bottom for your bowl between additions.Bake at 325ºF for 5-7 minutes. Timing will depend on your oven. You want to bake the mini cakes until the tops are a light golden brown and a toothpick comes out clean. If you are baking into a 9×13-inch pan, increase your baking time to roughly 30 minutes.
Remove from oven and set to the side to fully cool down before you de-mold the mini cakes. If you are struggling to remove them, a little time in the fridge or freezer will help your mini cakes pop out.Article content1 cup dark chocolate chipsIn a pot, bring the non-dairy margarine, sugar and coconut milk just to a boil. Remove from the heat and pour over your dark chocolate. Let sit for 2-3 minutes. Whisk together until you achieve a smooth ganache.
Let sit at to the side, with plastic wrap covering the surface of your ganache. Once at room temperature, transfer to a container with a lid and let sit in the fridge until firm. You want your ganache to be thick but still spreadable.Once your mini cakes have cooled and your ganache has firmed, top mini cakes with the ganache. Finish with candied hazelnuts. Your cakes can be kept in the fridge, covered, for 2-3 days.
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