quick vegan cinnamon rolls

no aquafaba

no waking up the yeast, no

rising, no proofing

source, 8 servings

dough: 2 c flour, 1 T powder, 1 t salt, 1/4 t soda, 1/4 c canola oil, scant 3/4 c nut milk+1 t cider vinegar; filling: 1 stick soft vegan butter, 1/2 c brown sugar, 1.5 t cinnamon, 3/4 c chopped toasted pecans; glaze: 4 oz soft vegan cream cheese, 1 c powdered sugar, 1 T nut milk, 1 t vanilla

dough: form ball, roll out; filling: combine, spread over dough; roll up dough, slice; 400 F, 25 minutes in greased baking dish; glaze: combine, pour over rolls

cider fried cakes

well-oiled hands &

work surfaces allow for

just shallow frying

8 servings

2 c warm cider, 2 t yeast, 1 t salt, 1/4 c sugar, 2 T canola, 4 c flour

form ball; rest, covered, 2 hours, room temperature; form balls with holes with oiled hands, place on oiled wax paper, cover with oiled wax paper; rest, room temperature, 2 hours; shallow fry on both sides in canola oil; serve with cinnamon & powdered sugar

brandy-scented chocolate chunk cupcakes with pumpkin filling

after the autumn

equinox cupcakes can be

done before sunrise

8 servings

cakes: 1 stick soft vegan butter, 1 c flour, 2 T namaste egg replacer+1/4 c mooala unsweetened vanilla almond milk, 1/2 t salt, 1 t powder, 2 t brandy, 1 c sugar, 2 oz chopped bittersweet chocolate; filling: 1 stick soft vegan butter, 2 c powdered sugar, 1 t brandy, 1.5 T pumpkin

cakes: mix, bake in greased nonstick pan, 350 F, 18 minutes, cool & fill; filling: combine

raspberry crumb cake

after a rainstorm

white fluffy chickens could use

a warm hair dryer

source, 10 servings, 350 calories

dough: 1.5 c white whole wheat flour, 1 c brown sugar, 1 1/4 c oats, 1 t kosher salt, 1 t powder, 1 t cinnamon, 1/2 t soda, 1.5 sticks cold vegan butter; fruit: 12 oz frozen raspberries, 1 T lemon peel, 1/2 t cinnamon, 2 T white whole wheat flour, 1/4 c lemon juice

dough: food processor, press 3/4 into a parchment-lined cast-iron pan, 350 F, 15 minutes; filling: combine, put over baked bottom crust, top with rest of dough, bake 45 minutes

4 berries upside down cake

a bag of frozen

mixed berries from the freezer

into the caramel


berries: 1 lb frozen mixed berries, 1/2 stick butter, 1/3 c brown sugar, juice of 1 lemon, pinch salt; cake: 1 stick melted butter, 1 c sugar, 1 T vanilla, zest of 1 lemon, 2 eggs, 1/2 c yogurt, 1.5 t powder, 1/4 t soda, 3/4 t salt, 1.5 c flour

berries: caramelize all but fruit, add fruit, pour into parchment-lined baking dish; cake: mix, pour over berries; 350 F, 45 minutes (for molten middle, 60 for cakey middle), cool, turn out

rosemary & chocolate chunk sourdough cake

a painted turtle

outside the door is gently

sniffed by the big dog

12 servings, 325 calories

1 c wheat chef, 1 T cut up rosemary, 1 bag chocolate chunks, 1/2 c brown sugar, 2 T namaste egg replacer+1/4 c water, 1 t powder, 1 t kosher salt, 1 t vanilla, 1/4 c olive oil, 2 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk

mix, pour into parchment-lined cast-iron pan, 350 F, 45 minutes