Air Fryer Cookbook: A Complete Air Fryer Cookbook For Beginners And Advanced Users. 600 Easy Recipes To Prepare Delicious Healthy Meals For Your Loved Ones And Friends, From Breakfast To Dinner by Del Toro Chef Manuel

Author:Del Toro, Chef Manuel [Del Toro, Chef Manuel]
Language: eng
Format: epub
Published: 2020-08-12T16:00:00+00:00

Chapter 6.

Sweets and Desserts

306. “How Is This Vegan?” Chocolate Cake

Servings: 6

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Bake: 347°F

Ingredients:

For the cake

¾ cup flour (whole-wheat pastry, gluten-free all-purpose, or all-purpose)

½ cup organic sugar

2 tablespoons cocoa powder

½ teaspoon baking soda

⅛ teaspoon sea salt

For the frosting

3 tablespoons vegan margarine (Earth Balance sticks work well)

1¼ cups powdered sugar

½ cup nondairy milk

2½ tablespoons neutral flavored oil (sunflower, safflower, or melted refined coconut)

½ tablespoon apple cider vinegar

½ teaspoon vanilla

Coconut oil (for greasing)

5 tablespoons cocoa powder

2 teaspoons vanilla

⅛ teaspoon sea salt

To make the cake

Directions:

Using a wire whisk, stir together the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. When thoroughly combined, add the milk, oil, vinegar, and vanilla. Stir just until well combined.

Preheat the air fryer for 2 minutes.

Grease a 6-inch round, 2-inch deep baking pan liberally with some coconut oil (this is important because you do not wish the cake to stick to the pan). Spill the batter into the oiled pan and bake for 25 minutes, or until a knife inserted in the center comes out clean.

To make the frosting

Using an electric beater, cream together the vegan margarine and powdered sugar in a medium bowl. Add the cocoa powder, vanilla, and salt and whip with the beaters until thoroughly combined and fluffy. You'll probably want to scrape down the sides occasionally with a rubber spatula. Refrigerate until ready to use.

To assemble

Allow the cake to cool totally, and then run a knife around the edges of the baking pan. Turn it upside-down on a plate so it can be frosted on the sides and top.

Allow the cake to cool until no longer hot, usually about 10 minutes. When the frosting is no longer cold, use a butter knife or small spatula to frost the sides and top. Cut into slices and enjoy.

Nutritional Values:

Calories: 341

Total fat: 13g

Saturated fat: 2g

Cholesterol: 0mg

Sodium: 280mg

Carbohydrates: 56g

Fiber: 4g

Protein: 3g

307. Chocolate Chip Cookies

Servings: 6

Preparation Time: 10 minutes

Cooking Time: 7 minutes

Total Time: 17 minutes

Bake: 347°F

Ingredients:

1 tablespoon refined coconut oil, melted

1 tablespoon maple syrup

1 tablespoon nondairy milk

½ teaspoon vanilla

¼ cup with 2 tbsp whole-wheat pastry flour or all-purpose gluten-free flour

2 tablespoons coconut sugar

¼ teaspoon sea salt

¼ teaspoon baking powder

2 tablespoons vegan chocolate chips

Cooking oil spray (safflower, sunflower or refined coconut)

Directions:

In a bowl, stir together the oil, maple syrup, milk, and vanilla. Add the flour, coconut sugar, salt, and baking powder. Stir just until thoroughly combined. Stir in the chocolate chips.

Preheat the air fryer basket (with a 6-inch round, 2-inch deep baking pan inside) for 2 minutes. Then, spray oil to the pan lightly. Drop tablespoonfuls of batter onto the pan. Leave a little room in between in case they spread out a bit. Bake for 7 minutes, or until lightly browned. Be careful not to overcook.

Gently transfer to a cooling rack (or plate). Repeat as desired, making all of the cookies at once, or keeping the batter on hand in the fridge to be used after (it will keep refrigerated in an airtight container for about a week). Enjoy

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