This archived Delicious Living recipe resurfaced recently and gains new life as a delectable vegan baking favorite.
Even though I’ve been withDelicious Livingfor years, occasionally I’ll come across a recipe in our online archives that I’ve never seen before. It’s like finding buried treasure!
Last week, it was this recipe forMini Hazelnut Cakes. Somehow the ingredient list caught my eye … and then I realized that it wasvegan; that is, containing no butter, eggs, or other animal products. I was amazed that the original description didn’t mention that healthy fact (yes, I’ve added it).
Then I noticed that it was sweetened with maple sugar, an incredibly deliciousnatural sweetenerthat for some reason doesn’t get used much (maybe because it’s relatively expensive; but believe me, for a special occasion it’s worth it).
I decided I had to make this recipe myself before I’d feel confident putting it out there for DL readers to try. I didn’t have quite the full cup of maple sugar, so I made up the difference with coconut sugar; natural cane sugar would work, too. I used MoriNu reduced-fat silken tofu and Bob’s Red Mill powdered egg replacer.
I’m happy to report thatthe cakes are fantastic! Easy to make, full of healthy ingredients, and the taste … wow. These would make a great holiday dessert, served on individual dessert plates with a scoop of vegan maple or coconut ice cream or a drizzle of lemon glaze (to make some, mix fresh lemon juice, powdered sugar, and a little soy milk until you’ve got the consistency you want; drizzle over cooled cakes).
I was able to borrow a mini bundt cake pan, but if you don’t have one, just use an extra-large-cup muffin tin.
Try it and let me know if you agree; and share your favorite vegan treat on ourFacebook page.