Dessert Recipes

Featuring baker & pastry chef

AnnMarie Mattila

AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education. She writes for Pastry at Home.

 

Grandma’s Vegan Chocolate Cake

Makes one 8-inch layer cake, serves 10 to 12

Ingredients

Chocolate Crazy Cake

  • 3 cups (390 grams) all-purpose flour

  • 2 cups (396 grams) white sugar

  • ½ cup (59 grams) cocoa powder

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • ¾ cup (161 grams) vegetable oil

  • 2 teaspoons distilled white vinegar

  • 1 teaspoon vanilla extract

  • 2 cups (473 grams) warm water

Vegan Peanut Butter Frosting

  • 8 tablespoons (114 grams) vegan buttery spread, such as Earth Balance, room temperature

  • 8 tablespoons (95 grams) vegetable shortening, room temperature

  • 1 cup (258 grams) creamy peanut butter

  • 4 tablespoons corn syrup

  • 2 teaspoons vanilla extract

  • 3 cups (340 grams) confectioners’ sugar

  • 2 tablespoons dairy-free milk, such as almond or oat milk

Vegan Chocolate Ganache (Optional)

  • ½ cup (85 grams) dairy-free chocolate chips

  • 1 tablespoon coconut oil

  • ½ cup (148 grams) coconut cream

For Decoration (Optional)

  • Vegan-friendly store-bought mini peanut butter cups

Instructions

Make the Cake:

  1. Preheat the oven to 350˚F. Line two 8-inch cake pans with parchment paper and set aside. Do not grease.

  2. Sift flour, sugar, salt, baking soda, and cocoa together into a large mixing bowl.

  3. Make three shallow wells. Pour the oil into one well, vinegar into the second, and vanilla into third. Pour water over all the wells and stir until combined with no visible lumps.

  4. Pour into the ungreased pans and bake for 35 to 40 minutes, or until toothpick inserted comes out clean. Cool for 10 minutes, turn out onto a cooling rack and cool completely before frosting.

Make the Frosting:

  1. In a mixing bowl fitted for an electric mixer, combine the buttery spread, shortening, peanut butter, corn syrup and vanilla and beat until smooth on medium high, approximately 2 minutes

  2. Add the confectioners’ sugar a little at a time, beating to incorporate each batch before adding the next, until all combined.

  3. Add the milk and beat on low to incorporate, then turn to medium high and beat until smooth and creamy. Use immediately.

Assemble the Cake:

  1. Level the cakes, fill and frost the outside, reserving some of the frosting to decorate if desired. Refrigerate for about a half hour to set while making the ganache.

Make the Ganache (optional):

  1. Add the chocolate chips and coconut oil to a small mixing bowl and set aside.

  2. In a small saucepan or in a microwave, heat the coconut cream to a simmer and then pour over the chocolate chips. Let the mixture sit for about one minute and then whisk until smooth.

  3. Place the mixture in the refrigerator to set slightly, whisking every so often until desired dripping consistency. It should be thick enough to pool on the top, but liquid enough to run down the sides of the cake.

Decorate the Cake:

  1. Spoon the ganache over the cake, allowing it to drip over the sides. Place in the refrigerator to set slightly before piping the balance of frosting for decoration. Top with mini peanut butter cups, if desired. The cake can be served immediately and leftovers can be stored in a covered container at room temperature for up to 3 days.

 

Healthier Chocolate Pudding

Makes 4 servings

Ingredients

  • 2 cups (480 grams) oat milk, divided

  • Scant ½ cup (85 grams) dairy-free semi-sweet chocolate chips, plus additional for serving

  • ¼ teaspoon salt

  • 2 tablespoons cornstarch

  • 1/3 cup (39 grams) cocoa powder

  • 5 tablespoons grade A maple syrup

  • ½ teaspoon vanilla extract

Instructions

Make the Pudding:

  1. In a medium saucepan, combine 1 ½ cups of the non-dairy milk, the chocolate chips and salt and bring to a simmer over medium heat.

  2. In the meantime, in a medium mixing bowl, combine the cornstarch and cocoa powder. Add the balance ½ cup milk and maple syrup, whisking to combine the mixture.

  3. When the milk comes to a simmer and the chocolate is melted, whisk in the cornstarch mixture and continue to whisk as the mixture comes to boil. Boil until the mixture thickens, approximately 5 minutes.

  4. Remove from heat, add the vanilla extract and then pour into a clean bowl or individual serving dishes to cool. Cover with plastic wrap, adhering to the top of mixture to prevent a skin. Refrigerate until cold and fully set, approximately 3 hours.

  5. Serve as is or with a dollop of non-dairy whipped cream and a sprinkle of chocolate chips (optional). Pudding can remain in the refrigerator for up to 4 days.


 

Lemony Angel Food Cake with Mixed Frozen Berry Compote

Ingredients

  • 10 egg whites (300 grams)

  • 1/4 teaspoon salt

  • 1 1/4 teaspoons cream of tartar

  • 1 1/2 cups (297 grams) superfine sugar, separated

  • 1 cup (114 grams) cake flour

  • 1 ½ teaspoons lemon zest

  • Dash of lemon extract (optional)

Mixed Berry Compote

  • 3 cups (420 grams) frozen mixed berries

  • 2 tablespoons lemon juice

  • ¼ cup (50 grams) granulated sugar

  • Pinch of salt

  • 1 tablespoon fruit-flavored liqueur, such as Grand Marnier

  • 1 teaspoon cornstarch

Instructions

Make the Angel Food Cake:

  1. Preheat oven to 350˚F.

  2. In a bowl fitted for a stand mixer with the whisk attachment, combine the egg whites, salt and cream of tartar. On medium speed, whip until eggs begin to whiten and become frothy.

  3. In a slow and steady stream, add 1 cup of the sugar and then increase the speed to medium-high. Whip until the mixture has formed medium peaks.

  4. In the meantime, sift the remaining sugar and cake flour four times.

  5. When the egg whites are ready, remove the bowl and sift the sugar/flour mixture over the egg whites in four batches, gently folding each time to incorporate and careful not to deflate the mixture.

  6. Gently spoon the mixture into an ungreased tube pan, smoothing out the top. Bake for 35 to 40 minutes or until the mixture is lightly browned and a toothpick inserted comes out clean.

  7. Invert the pan onto a rack and cool upside down completely before removing from the pan.

Make the Compote:

  1. In a medium saucepan, combine the fruit, lemon juice, sugar and salt and bring to a simmer over medium heat.

  2. Once the mixture is simmering and the sugar is dissolved, make a slurry with the liqueur and cornstarch, and stir it into the fruit. Simmer for one minute and then remove from heat.

  3. Let the mixture cool slightly then serve warm or at room temperature. Mixture can be refrigerated for up to 3 days and reheated to desired consistency.

Serve the Cake:

  1. Using a sharp non-serrated knife, loosen the edges of the cake and carefully remove from the pan. Cut slices using a serrated knife and serve with the compote. Cake leftovers can be wrapped in plastic and stored at room temperature for up to 3 days.

 

Pistachio Financier

Makes 24-30 financier

Ingredients

  • 8 tablespoons (113 grams) unsalted butter

  • 1 cup (120 grams) unsalted shelled pistachios, divided

  • ¼ cup (30 grams) blanched almonds

  • 2 cups (227 grams) confectioners’ sugar

  • 1 cup (114 grams) cake flour

  • 4 (120 grams) egg whites

  • 2 tablespoons (30 grams) heavy cream

Instructions

Make the Financier:

  1. In a small saucepan set over medium heat, melt and cook the butter until golden and nutty and the foam has subsided, about 5 minutes. Set aside to cool slightly.

  2. In a food processor, grind ¾ cup of the pistachios and the almonds until fine. Add to a medium-sized mixing bowl with the confectioners’ sugar and cake flour and whisk until combined and there are no large lumps.

  3. Add the egg whites to the nut mixture and mix until it forms a uniform paste and then slowly add the browned butter and heavy cream until incorporated. Refrigerate for at least an hour and up to two days.

  4. Coarsely chop the remaining pistachios and set aside.

  5. Preheat the oven to 375˚F. Butter and flour the molds and place on a baking sheet. Fill each mold about ¾ full and sprinkle with chopped pistachios.

  6. Bake for 10 to 14 minutes depending on the size of the mold, until brown on the edges and puffed in the center. Set on a rack to cool slightly for 5 to 10 minutes, unmold and cool completely. Serve once cool or store in an airtight container for up to 5 days.

 

Lemon Poppy Seed Thumbprint Cookies

Makes 36 cookies

Ingredients

  • 16 tablespoons (227 grams) softened unsalted butter

  • 1/2 cup (100 grams) granulated sugar

  • 2 egg yolks (37 grams)

  • 1 tablespoon grated lemon zest

  • ½ teaspoon lemon extract

  • 2 cups (260 grams) all-purpose flour

  • 3 tablespoons poppy seeds

  • 1/4 teaspoon salt

  • ½ cup (160 grams) lemon curd

Instructions

Make the cookies:

  1. Preheat the oven to 375°. Line half sheet pans with parchment paper and set aside.

  2. Using a standard mixer or a hand mixer, cream the butter and sugar at medium speed until light and fluffy, about 4 to 5 minutes. Add egg yolks, lemon zest and extract and beat to combine.

  3. In a small mixing bowl, combine the flour, poppy seeds and salt and then gradually add to the butter mixture on low speed until just combined, scraping down the bowl as needed.

  4. Roll the dough into equal sized balls and place on the sheet pans about 2 inches apart. Using the back of a melon baller or teaspoon, press an indent into the middle of each cookie.

  5. Bake for about 10 minutes or until slightly brown on the bottom. Remove the cookies from the oven and pipe each well with lemon curd. Return to the oven and bake for another 2 minutes to help set slightly.

  6. Let the cookies completely on wire racks and then serve. Cookies will remain at room temperature in an airtight container for 2 to 3 days.