Photo credits: Hande Gurdogan

Bake Lemon Chiffon Bundt Vegan Cake And Cookies With Chef Diane Forley

by | June 2, 2019

Who doesn’t love a slice of warm moist cake, dripping with deliciousness, and the melt-in-mouth texture, reminding you of the childhood dreams of gorging on cakes and cookies right in the breakfast? Adults and kids alike, lemon cakes are immensely popular due to the fluffy texture and mouthwatering tender crumb. Chef Diane Forley takes us inside her kitchen to teach the art of making lemon chiffon bundt vegan cake, royal icing, and sugar cookies.

vegan cake
Lemon Chiffon Bundt Cake made by Chef Diane
Photo credits: Hande Gurdogan

Wait, did we say royal icing? Can it be vegan? YES! Gone are the days when you needed egg whites to create royal icing. Chef Diane’s Meringue powder is the perfect alternative to egg whites and you get the same gorgeous effects as you desire while baking vegan cakes and cookies.

Sugar Cookies by Chef Diane
Photo credits: Hande Gurdogan

Chef Diane Forley is one of the leading women chefs of new American cuisine. Trained at one of the most iconic kitchens, such as New York’s Gotham Bar and Grill, The River Café, the Baking Academy at Lenotre, and Arpege (Paris), Chef Diane is a trendsetter who is determined to put ‘clean’ plant-based foods on the platter. As the founder of Meringueshop, the vegan confectionery store, she is passionate about modernizing sweets, with ingredients like aquafaba, to give them a touch of class, deliciousness, and cruelty-free cooking. Get ready to re-think the classic baking methods.

Let’s get to the recipes by Chef Diane Forley- straight from her in her own words.

MINI LEMON CHIFFON BUNDT VEGAN CAKE

Yield: 12 mini bundt cakes

The yogurt and lemon in this chiffon cake make for a tender crumb and moist cake. The poured meringue glaze is delicious! The recipe will yield enough batter for a dozen small bundt cakes. If you don’t have the molds the batter works just use a muffin pan.

Lemon Chiffon Bundt Cake by Chef Diane Forley
Photo credits: Hande Gurdogan

Ingredients:

  • 1⁄2 cup vegan butter, softened
  • 1 1/3 cups raw cane sugar
  • 2 cups unbleached all purpose flour
  • 2 tsp baking powder
  • 2/3 cup oat or almond milk
  • 1⁄4 cup fresh lemon juice from 1 lemon plus grated rind
  • 3⁄4 cup vegan yogurt
  • 1 tsp lemon extract
  • 1 recipe meringueshop royal icing

Instructions:

Preheat oven to 350 degrees Fahrenheit. Grease a 12 portion mini bundt pan with non-stick spray.

In a stand mixer with the whisk attachment, whip the butter and sugar on medium speed until creamy, about two minutes.

Photo credits: Hande Gurdogan

Meanwhile, blend flour and baking powder.

In a small bowl, whisk together the oat milk, lemon juice, yogurt, and extract.

Photo credits: Hande Gurdogan

Pour the liquid ingredients into the butter mixture on low speed and continue mixing until combined.

Slowly add the flour mixture and mix on low speed for 1 minute until just smooth. Do not over mix.

Photo credits: Hande Gurdogan

Fill molds about 2/3. Use an ice cream scoop for even portioning.

Bake for 20 to 25 minutes or until golden brown.

Remove bundt cakes from the oven and allow to cool for 10 minutes before turning the cakes out onto work surface.

Drip royal icing* glaze over bundt cakes and serve!

Lemon Chiffon Bundt Vegan Cake by Chef Diane Forley
Photo credits: Hande Gurdogan

ROYAL ICING

Made with meringueshop’s vegan meringue powder. Yield: about 2 cups of royal icing, plenty for 1 recipe of bundt cake with extra to decorate cookies.

What is meringue powder?

Photo credits: Hande Gurdogan

Meringue powder is a key ingredient in making royal icing for decorating cookies or glazing donuts. Unlike cake or cupcake frosting, which is soft and uses butter or shortening, royal icing dries to a hard finish and is made typically from egg whites (fresh or powdered) and confectioner’s sugar.

By adjusting the amount of water in the recipe, the royal icing can be used as a pourable drip glaze for bundt cakes or donuts or as pipe it as a cookie icing.

Photo credits: Hande Gurdogan

Ingredients:

  • 1/3 cup + 1 Tbls meringue powder
  • 1/3 cup + 1 Tablespoon water
  • 4 cups or 1 box confectioner’s sugar
  • 1/8 tsp flavoring and/or coloring (optional)

Instructions:

  1. Measure water and meringue powder into a mixing bowl. Allow sitting for 10 minutes until it thickens slightly. Add the confectioners’ sugar to the bowl.
Photo credits: Hande Gurdogan
  1. Using the beater attachment of a stand mixer or hand mixer, beat on low until the sugar is absorbed and continue to beat on medium speed for 10 minutes until fluffy.
  2. Allow to rest again for 10 minutes; the icing will thicken slightly. Thin to desired consistency adding 1⁄4 tsp at a time. Use a thicker icing for cookies and thinner for a pourable glaze.
  3. Store unused icing in an airtight container up to one month in the refrigerator.
Photo credits: Hande Gurdogan

VEGAN SUGAR COOKIE

These cookies are tasty classics. Make sure not to over whip the butter and allow time to chill the cut cookies before baking.

Sugar Cookies by Chef Diane Forley
Photo credits: Hande Gurdogan

Ingredients:

  • 3⁄4 cup ( 6 oz) vegan butter, semi soft
  • 3⁄4 cup raw cane sugar
  • 2 Tbs oat milk
  • 1 tsp vanilla extract
  • 2 cups unbleached all purpose flour (plus additional 1⁄4 cup)
  • 1⁄2 tsp baking powder
  • 1 Tbs tapioca flour or cornstarch

Instructions:

  1. Using a paddle attachment in a mixer, beat the butter for 1 minute until creamy.
  2. Add the sugar and beat on high speed for 2 to 3 minutes. Meanwhile, in another bowl, mix the dry ingredients – flour, baking powder, and tapioca or cornstarch.
  3. Lower the mixer speed and add in the dry ingredients. Mix until just combined. Using a paddle attachment in a mixer, beat the butter for 1 minute until creamy.
  4. Add the sugar and beat on high speed for 2 to 3 minutes. Meanwhile, in another bowl, mix the dry ingredients – flour, baking powder, and tapioca or cornstarch.
  5. Lower the mixer speed and add in the dry ingredients. Mix until just combined.
  6. Do not over mix. If the dough seems too wet, add an additional 1⁄4 cup flour. A wet dough will cause the dough to spread.
  7. Line a cutting board with parchment paper or plastic wrap. Place dough onto the paper and cover with a second sheet of paper or plastic wrap. Smooth or roll to 1⁄4 inch thickness with a rolling pin.
  8. Chill for 1⁄2 hour in the refrigerator.
Photo credits: Hande Gurdogan

9. Remove the sheet of paper and cut into desired shapes with a cookie cutter and transfer with a spatula to the paper-lined baking sheet. Reroll the scraps until the dough is used.

Photo credits: Hande Gurdogan

10. Bake for 8 to 10 minutes at 350 until light in color. Let cool for before icing.

Did you like these recipes? Which is your favorite vegan cake? Let us know in the comments below.

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