Free Have Your Cake and Vegan Too by Kris Holechek Page B

tablespoon
cornstarch
1 cup
boiling water
powdered sugar for dusting
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    DIRECTIONS
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    Preheat the oven to 350°F. Lightly grease and flour an 8-inch square pan or other small baking dish.
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    To make the cake, in a small bowl, combine the flour, the 1/2 cup sugar, the baking powder, baking soda, and salt. Make a well in the middle of the flour mixture and add the margarine, milk, orange zest, and vanilla. Mix until just combined. Spread the batter evenly into the prepared pan. It will seem like there isn’t much batter; this is normal. In a small bowl, combine the remaining 1/4 cup sugar and the cornstarch until there are no lumps. Sprinkle this over the top of the batter. In a small bowl, combine the orange juice and water and pour over the top of the batter. Do not stir. At this point you will question whether I’m crazy.
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    Bake for 30 to 40 minutes. Check an 8-inch square pan after 30 minutes; wait a few minutes longer for a smaller pan. The cake will have risen to the top of the pan and will be lightly brown. The pudding layer will be bubbling up around the sides, and when moved the cake will appear to float. Let the warm cake sit in the pan on a cooling rack for 15 minutes before serving, to let the pudding thicken. Serve with a sprinkle of powdered sugar. This cake is best served warmed the day it’s made.
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    DIFFICULTY:
    SERVINGS: 6

GLUTEN-FREE LEMON POPPY CHEESECAKE
    This cheesecake can easily be made gluten-free or not, depending on the kind of cookies you buy for the bottom. It’s light and creamy and delicious, and I dare any nonvegan to smite its name—this is a cheesecake to be reckoned with. If you want to make it really thick, you can double the filling and bake for an additional 15 minutes. Like all cheesecakes, this is best made the day before you wish to serve it.
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    INGREDIENTS
    GRAHAM CRACKER CRUST
    1 1/4 cups
crushed graham cracker or ginger
cookie crumbs
1 tablespoon
organic granulated sugar
2 tablespoons
melted margarine
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    FILLING
    1 (12-ounce) package
aseptic firm tofu
1 (8-ounce) container
soy cream cheese
¾ cup
organic granulated sugar
2 medium
lemons, zested
1/4 cup
lemon juice
1 tablespoon
cornstarch
1/2 teaspoon
vanilla extract
1 tablespoon
poppy seeds
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    RASPBERRY TOPPING
    1/4 cup
organic granulated sugar
1 tablespoon
cornstarch
1 1/4 cups
raspberries
1 tablespoon
water
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    DIRECTIONS
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    Preheat the oven to 350°F. Lightly grease and flour an 8-inch springform pan.
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    To make the crust, in a small bowl, combine the cookie crumbs and sugar. Add the margarine and combine until the mixture resembles coarse sand. Press the crust into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool.
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    To make the filling, in the bowl of a food processor or blender, add the tofu, cream cheese, and sugar. Process until mostly incorporated. Add the lemon zest and juice, cornstarch, and vanilla and process, scraping down the sides as needed, until the mixture is creamy and smooth. Add the poppy seeds and mix by hand (you don’t want to pulverize them). Spread the mixture evenly over the crust and return the pan to the oven.
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    Bake for 40 to 45 minutes. The top should look set up and almost like it has a skin on it, but the cake should still jiggle a little if tapped. Let cool to room temperature in the pan on a cooling rack before transferring to the refrigerator.
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    To make the topping, in a small saucepan, combine the sugar and cornstarch. Add the raspberries and water. Mix until incorporated and cook on medium-low heat until the raspberries soften and release their juices. Mash them lightly with the back of a fork and continue to cook, stirring often, about 8 minutes, until the sugar and cornstarch dissolve and the mixture is thick and bubbly. Remove from the heat and let cool to room temperature, stirring occasionally, before spreading over the cheesecake. Store the cake