Author Nicole Dermer
Chocolate cake is the eternal favorite and to add to this gooey deliciousness, the summery flavor orange with chocolate creates an amalgamation of taste that hardly anyone can resist. Lemon meringue pie is another flavor for the hot summer that can cool and tickle your taste buds like no other dessert. Read on to whip up these wonderful recipes with Nicole Dermer.
Chocolate Orange Cake Recipe
For the sponge:
2 Cups all purpose flour
⅓ Cup Cocoa powder
1 Flat tbsp of Baking powder
½ tsp of Baking soda
Pinch of Salt
¼ Cup Tahini
¼ Cup Olive Oil
1 ½ Cup Fresh Orange Juice
Zest from 2 Oranges.
1 Cup Coconut Sugar
100 gm Semi-Sweet Chocolate chips
For the glaze
250 gm Semi-Sweet Chocolate Chips
1 Can full-fat Coconut Cream
For the sponge:
- Sift together flour, baking powder, baking soda, and cocoa powder. Set aside
- In a small saucepan combine tahini, olive oil, and chocolate chips. Melt completely over medium heat.
- Remove mixture from heat and add orange juice, orange zest, and sugar. Mix until fully combined.
- Add wet mixture to dry mixture and mix until fully combined.
- Place mixture in a greased mold and bake in a preheated oven (350F / 180 C) for 40 – 50 minutes or until a skewer comes out clean when poking the cake in its center.
- Allow cake to cool completely before coating.
For the Glaze:
- In a small saucepan bring coconut cream to a boil and remove immediately from heat.
- Add the hot cream to the chocolate and mix until fully combined. Allow cooling to room temp before pouring over cake.
- Pour glaze over cake and chill for an hour to allow the glaze to set.
- Decorate with chocolate or cocoa powder.
Lemon Meringue Pie
For the crust:
- 2 Cups All purpose flour
- 170 gm Cold Dairy Free Butter with a high-fat content (needs to be solid when cold)
- 100 ml Coconut cream (at least 17% fat)
- 2 tbsp Coconut Sugar
- Pinch of Salt
For the Lemon Filling:
- 1 Cup Granulated Sugar (can be caster, brown or coconut sugar)
- 1 Tsp Agar Agar Powder
- 3 Tbsp Cornstarch
- 3/4 Cup Full Fat Coconut Cream
- 1 ½ Cup Plant-Based Milk (preferably soy)
- 150 ml Lemon juice
- Zest from 2 lemons
- Yellow Food Coloring (optional)
For the Meringue:
- 1/3 cup Aquafaba (reduced chickpea brine from 1 can of chickpeas)
- 80 gm granulated sugar
For the Crust:
- In a food processor combine flour, sugar, and salt. Pulse a few times.
- Cut the butter into squares (or separate by spoonfuls if it’s not a stick) and add to the food processor. Pulse until combined with the flour. (Don’t over process as the butter will melt).
- While processing add the coconut cream slowly until completely combined. You should have a soft crumbly dough at this point.
- Transfer the dough to a flat surface and mount it together as much as possible. (this is very crumbly). Transfer to the pie mold. With your hands spread the dough on the mold and make sure all edges are covered.
- Using a fork, make little holes throughout the shell so that the dough doesn’t puff up in the oven.
- Place the filled mold in the freezer for 45 mins so it’s chilled before baking.
- Place a thin layer of tin foil in the center of the mold and fill the center with rice so that the shell keeps its shape when baking.
- Place the mold in a preheated oven (370 F) and bake for 25-30 mins or until golden.
- Take out from the oven and allow to cool completely before filling.
For the Filling:
- Take a third of the sugar and mix with the agar agar. Set aside.
- Combine the rest of the sugar with the coconut cream and cornstarch. Set aside.
- Over medium heat, add to a saucepan the milk and agar agar – sugar mixture. Stir to fully combine.
- Bring to a boil to activate the agar agar and allow to simmer for about 3 minutes
- Lower the heat and add the coconut cream mixture
- Mix all ingredients until well combined. At this point add a few drops of yellow food coloring if you’d like your filling to be more yellow and bring to boil once more.
- Turn down the heat and add the lemon juice and lemon zest. Let simmer for about 3 mins while constantly stirring. You’ll notice that the mixture will start to thicken.
- Take off the heat and pour onto your prepared crust through a fine strainer. Allow to cool down to room temp before chilling.
- Chill your pie for at least 3 hours
For the Meringue:
- Reduce the chickpea brine (Aquafaba) by a third on high heat and allow to cool completely.
- Add ⅓ cup the Aquafaba to a stand mixer or a deep bowl if using a hand-held mixer. Whip on high for 4 minutes and slowly begin to incorporate the sugar. Continue whipping until stiff peaks are formed.
- Add your meringue to the chilled pie and burn the edges of your meringue with a torch. If you don’t have one available you may broil the pie in your oven for 3 minutes to get the burnt effect.