Cake Layer
- 1/2 cup all-purpose flour
- 1 tsp pure vanilla extract
- 2 tbsp canola oil
- 3 tbsp sugar
- 1/2 tsp apple cider vinegar
- 3/4 cup plain soy milk
- 1/8 tsp salt
- 1/2 tsp baking powder
- 1 tbsp cornstarch
First, prepare the cake layer. Preheat the oven to 350°F and generously spray a 9-inch pie plate with nonstick cooking spray.
Sift together the flour, cornstarch, baking powder, and salt in a mixing bowl and form a well in the center. In a large measuring cup, whisk together the soy milk, apple cider vinegar, sugar, oil, and vanilla extract until smooth. Pour this mixture into the dry ingredients and use a rubber spatula to stir just until the ingredients are moistened.
Transfer the batter to the pie dish, smooth out the top, and bake for 12 to 14 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean (a few crumbs is fine). The cake may look shiny on top, and that’s okay! Place the pie plate on a cooling rack and let cool for 5 minutes.
Now we’re going to invert the cake. Place a large dinner plate over the cake, put on your oven mitts, grab the pie plate and dish, and flip it over. Tap the bottom of the pie dish a few times to help release the cake onto the plate. Cover the warm cake with plastic wrap and set it aside.
Wash the pie plate, wipe it dry, and generously spray it with nonstick cooking spray. Press the cookie crust mixture into the dish and bake for 10 minutes. Remove the crust from the oven and let it cool while you’re making the rest of the pie. You’re halfway there!
Vanilla Cream Layer
- 1 tsp pure vanilla extract
- 2 tbsp coconut oil, room temperature
- 1 tbsp cornstarch
- 1/2 cup sugar
- 1/2 tsp agar powder
- 1 cup soy milk
- 1/8 tsp almond extract
- 1/2 tsp lemon juice
- generous pinch of salt
- 6 oz silken tofu, drained (half a box of Mori-Nu brand)
Now we'll make the cream filling. In a blender, combine the tofu, salt, vanilla extract, lemon juice, and almond extract. Let it sit there for a moment while we work on the rest.
In a small saucepan, combine 1/2 cup of the soy milk and the agar powder. Bring mixture to a boil over medium-high heat and cook for 30 seconds, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally. Stir in the sugar.
In a measuring cup, whisk together the remaining 1/2 cup of soy milk and the cornstarch. Slowly pour this into the simmering soy milk mixture and stir constantly until thickened, about 5 minutes. Add the coconut oil and stir until melted.
Scrape this cooked mixture into the blender with the tofu. Puree until everything is very smooth, scraping the sides of the blender jar with a rubber spatula occasionally. Immediately pour the hot cream filling into the baked pie shell. Tap the pie plate a few times to bring any air bubbles to the surface. Chill the pie for 10 minutes to help speed the setting of the filling.
When the filling feels slightly firmer to the touch, unwrap the inverted cake layer and carefully slide it onto the pie so that it’s centered on top of the filling.
Ganache
- 2 tbsp non-hydrogenated margarine
- 3/4 cup semi-sweet chocolate chip
- 1/3 cup soy milk
Now prepare the ganache topping -- you're in the home stretch! In a small saucepan, bring the soy milk to a rapid simmer for 1 minute over medium heat. Turn off the flame and use a rubber spatula to stir in the chocolate chips and margarine. Continue to stir until the chips are completely melted and the mixture is very smooth. Pour the ganache onto the center of the cake and use a spatula to spread it over the top of the cake, leaving a sliver of cake exposed around the circumference.
Return the cake to the refrigerator once more to chill completely at least 3 hours or even better, overnight. To serve, slice with a thin, sharp knife dipped in cold water, wiping the knife clean after each slice.
Recipe courtesy of Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero/Da Capo Lifelong Books, 2011.
