Pastelitos
Reprinted with permission from Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community by Edgar Castrejón, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House.
Food photographs and portrait copyright © 2021 by Edgar Castrejón
Edgar Castrejón shares the recipe for Pastelitos in the cookbook, Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community.
“I made these cakes as mini Bundts so you can have them anytime, with just a few people or even by yourself. I also took care to make them diabetes-friendly. I get sad when I see some of my relatives unable to partake in desserts. I want everyone to still be able to indulge in something sweet, so I had them in mind when choosing the ingredients for this recipe. For example, the oat and almond flours have more protein and fiber than wheat flour. Both aspects can slow the absorption of sugar and help improve blood sugar levels for those with type 2 diabetes.”
Tip: If using a 9-inch Bundt pan, the baking time will be 50 to 55 minutes.
How to Make It
1
Preheat the oven to 350°F. Grease four 4-inch Bundt pans with coconut oil. (Alternatively, grease one 9-inch Bundt pan.) Set aside.
2
In a large bowl, stir together the water and chia seeds and let sit until gelatinous, about 10 minutes; this will be the chia “eggs.” Meanwhile, in a liquid measuring cup, stir together almond milk and vinegar and let sit for 10 minutes. (By the time the chia “eggs” are ready, this will be ready as well.)
3
Pour the almond milk mixture into the chia “eggs”; add the yogurt, agave nectar, and vanilla; and whisk together. Sift in both flours, the baking soda, and salt, and stir together, just until well combined. Divide the batter equally among the prepared pans.
4
Bake the cakes until the tops are browned and a toothpick inserted close to the center comes out clean, 35–40 minutes. Remove from the oven and let cool in the pans for 15 minutes. Invert each pan onto a plate and tap gently to dislodge the cake. (At this point, you can store the cakes in an airtight container at room temperature for up to 7 days.)
5
Serve the cakes topped with vegan frosting and freeze-dried raspberries, if desired.
Ingredients
coconut oil for greasing
¼ cup water
2 tbsp chia seeds
½ cup unsweetened almond milk
2 tbsp apple cider vinegar or lemon juice
1 cup thick vegan yogurt
½ cup agave nectar
1 tsp vanilla paste or extract
1 ½ cups oat flour
1 ½ cups almond flour
1 tsp baking soda
½ tsp fine sea salt
vegan frosting for topping
crushed freeze-dried raspberries for topping (optional)
Directions
1
Preheat the oven to 350°F. Grease four 4-inch Bundt pans with coconut oil. (Alternatively, grease one 9-inch Bundt pan.) Set aside.
2
In a large bowl, stir together the water and chia seeds and let sit until gelatinous, about 10 minutes; this will be the chia “eggs.” Meanwhile, in a liquid measuring cup, stir together almond milk and vinegar and let sit for 10 minutes. (By the time the chia “eggs” are ready, this will be ready as well.)
3
Pour the almond milk mixture into the chia “eggs”; add the yogurt, agave nectar, and vanilla; and whisk together. Sift in both flours, the baking soda, and salt, and stir together, just until well combined. Divide the batter equally among the prepared pans.
4
Bake the cakes until the tops are browned and a toothpick inserted close to the center comes out clean, 35–40 minutes. Remove from the oven and let cool in the pans for 15 minutes. Invert each pan onto a plate and tap gently to dislodge the cake. (At this point, you can store the cakes in an airtight container at room temperature for up to 7 days.)
5
Serve the cakes topped with vegan frosting and freeze-dried raspberries, if desired.
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