Desserts
Orange Cake
Serves 7
Prep time : 15 min
Cook time : 25 min
Wonderfully fresh and aromatic, this orange cake is lovely whilst oranges are in season. Do use organic oranges as you will be including the zest.
Ingredients
200 ml soy milk
2 tsp apple cider vinegar
1 1/2 c flour
1 Tbsp baking powder
Pinch of salt
1/2 c sugar
Zest of one large orange
1/2 c oil
1 tsp vanilla
for the syrup:
juice of one orange
1/2 c sugar
Method
Preheat the oven to 180° C.
Line a circular mold with baking paper.
Pour the soy milk in a bowl and add the vinegar leaving it to curdle.
In a large bowl, put the flour, baking powder, salt and sugar and mix.
Zest the orange and add it to the flour mixture.
Add the oil and vanilla to the curdled milk then pour it all into the flour bowl and stir well.
Put your batter in your mold and bake for 25 min checking with a tooth pick for doneness.
Make the syrup while the cake is baking by mixing the orane juice with the sugar in a small saucepan ove medium heat until the sugar is melted.
When you take the cake out of the oven, poke it with a tooth pick or thin skeweer all over and pour the syrup evenly on top.
Leave the cake to cool in the pan then unmold and serve.
Buttermilk raisin scones
Serves: 6
Prep time : 10 min
Cook time : 15 min
Best eaten fresh out of the oven, these buttermilk raisin scones require a light hand. Do not knead so as to prevent them becoming lumpy and heavy. Eaten plain or with jam, they make a lovely teatime or breakfast treat.
Ingredients
2 1/3 c flour + extra
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1/2 c sugar
6 Tbsp margarine
3/4 c vegan buttermilk (to make: add 1 Tbsp cider vinegar to soya milk and let it curdle)
1/2 c raisins
Method
Preheat the oven to 220°C.
Prepare a baking sheet by covering it with a piece of parchment paper.
In a bowl, mix all the dry ingredients.
Add the margarine in small pieces and rub with your fingers until you have a sandy mixture.
Add the buttermilk and mix quickly with a fork until the dough comes together (it will be soft).
Put the raisins and 1 Tbsp of flour on your working surface and turn out the dough on it. Knead as lightly as possible and just to incorporate the raisins.
Pat the dough into a 2,5 cm thickness and cut the scones out using a 5 cm circular cookie cutter. Put the scones on the prepared baking sheet. Reroll the scraps lightly and cut out the remaining scones.
Bake the scones until risen and golden, about 12 min.
Pear, Ginger & Walnut Cake
Serves: 9
Prep time : 15 min
Cook time : 30 min
This is a scrumptious cake, perfect for when you have company. It is quite easy to make, with an exotic ginger taste that is lovely with a dollop of whipped cream.
Ingredients
1/4 c margarine
7 Tbsp brown sugar
2 Tbsp chopped crystallized ginger
4 pears
1/2 lemon
1 c soy milk
1 Tbsp apple cider vinegar
2 c flour
1/2 c sugar
1 1/2 tsp bicarbonate of soda
1/2 tsp salt
1/3 c oil
2 Tbsp apple sauce
1/2 c chopped walnuts
Method
Preheat the oven to 180° C.
Melt the margarine and pour it into a 24 cm round baking pan.
Sprinkle the brown sugar over the butter, then scatter the ginger over it.
Peel the pears and cut them into eights. Place them over the ginger in the pan in a pleasing pattern, chopping any extra pieces into the center. Press the lemon over the pears.
In a small bowl, pour the soy milk and add the vinegar and leave to curdle.
In a large bowl, mix the flour with the sugar, baking soda and salt.
Make a well in the center of the flour mixture and add the soy, the apple sauce and the oil. Mix.
Lastly, add in the chopped walnuts and mix then pour the batter in the pan over the pears.
Bake the cake for 30 min testing with a toothpick for doneness. Flip over carefully onto a serving plate as soon as you take the cake out of the oven.
Serve warm.
Rich chocolate cake
Serves: 10
Prep time : 15 min
Cook time : 40 min
Even though this rich flavourful cake with a dark chocolate glaze is a one layer cake, it is quite thick, perfect for a party, to be enjoyed shamelessly!
Ingredients
3/4c strong coffee
50 g semi sweet chocolate
3/4 c soy milk
1 Tbsp apple cider vinegar
1 1/4 c flour
3/4 c unsweetened cocoa powder
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 c sugar
1/3 c oil
1/2 tsp vanilla
2 Tbsp flax meal
for the glaze:
1/4 c cocoa or soy cream
100 g semisweet chocolate
Method
Preheat the oven to 180°C.
Prepare a 24 cm cake tin by greasing it and lining the bottom with a piece of parchment paper.
Make the coffee then break the chocolate into it in pieces and leave to melt, then stir till mixed.
Pour the soy milk in a small bowl and add 1 Tbsp vinegar then leave to curdle.
Prepare the flax eggs by adding 5 Tbsp water to the flax meal.
In a bowl, whisk all the dry ingredients: the flour, cocoa, sugar, baking powder, baking soda and salt.
Make a well in the centre and add in the soy milk, the flax eggs, the coffee with the melted chocolate, the oil and the vanilla. Stir until mixed without overmixing.
Pour the batter into the prepared pan.
Bake for 40 min, testing with a toothpick.
Leave to cool in the pan for 10 min then carefully flip out and back unto the cooling rack until cool.
To make the glaze boil the cream then break in the chocolate and stir until melted. Add a tsp of water if necessary to achieve the right consistency.
Mince Pies
Makes: 2 cups
Prep time : 5 min
Cook time : 15 min
If your Christmas season doesn’t include this traditional British treat you are really missing out on something! There are two recipes included in this post: the first one is for the mincemeat that you should prepare a couple of weeks at least ahead of time so that the flavours develop; the second is for making the pies once your mincemeat is ready!
Ingredients
for the mincemeat:
240 g apples
1 lemon (organic)
180 g of vegetable suet
120 g sultanas
120 g currants
180 g raisins
180 g demerara sugar
180 g mixed peel
¼ c brandy
¼ tsp mixed spice
for the mince pies:
1 1/4 c flour
Pinch of salt
3 Tbsp sugar
1/2 c margarine
icing sugar
Method
Peel the apples and chop them then put them in the bowl of a food processor (or mincer).
Wash the lemon and zest it then juice it and add the zest and the juice to the food processor.
Finally, add all the other ingredients and process.
Put the mincemeat in sterile jars and keep in the refrigerator or a cool storage area.
*to sterilize jars:
wash the jars and the lids in warm soapy water thoroughly then leave to dry upside-down on a clean tea towel. Preheat the oven to 180° C and put the dry jars, right side up on a metal tray for 10 min in the oven. Boils some water in a pan and boil the jar lids in the water for 5 min then put them to drain on a clean tea towel.
MINCE PIES
Preparation: 20 min; cooking: 20 min; makes 12-16 pies
INGREDIENTS:
for the dough: 1 1/4 c flour Pinch of salt 3 Tbsp sugar 1/2 c butter
Mincemeat Icing sugar
METHOD:
Mix the dry ingredients in a bowl (or in a food processor).
Add the butter cut into small pieces and rub in until you have a sandy mixture (or process).
Add the egg yolk and mix just until the dough comes together (or process again).
Roll the dough out on a lightly floured surface until it is between 1 and 2 mm thick.
Cut out circles to fit the pie moulds you are using (moulds for tartlets 8 to 9 cm are good or small muffin tins work as well). Pick them up carefully with a spatula and place them in the moulds.
Cut smaller circles or nice seasonal shapes (such as stars) to cover the pies. Regroup the scraps and continue rolling until all the dough is used up. Keep the shapes for the covers separate from the rest for the time being.
Refrigerate the dough now that it is all cut out for 30 min.
Preheat the oven to 200° C.
Take out the moulds and covers, put 1 Tbsp or 1 1/2 Tbsp of mincemeat into each of the pies then lay the covers on top.
Bake in the oven for 17 to 20 min until lightly golden.
Almond & Blueberry Tart
Serves 8
Prep time : 10 min
Cook time : 25 min
A nutty sandy base spread with rich flavored blueberry jam and a crumble-like topping for a very easy to assemble and delicious dessert.
Ingredients
1 1/3 c flour
1/4 c sugar
Pinch of salt
1/4 tsp bitter almond essence
1/2 c margarine
1/2 c of blueberry jam
5 Tbsp of slivered almonds
Method
Put the flour, sugar and salt in a bowl and mix.
Add the bitter almond essence and the margarine and mix until the mixture is sandy and then clumps together into a dough (you can also do this in a food processor.
Remove a good handful of dough and put in a small bowl in the refrigerator.
Take a 24 cm pie dish with a removable bottom and grease it .
Roll the dough on a piece of parchment paper carefully avoiding to add any flour then place in the pie tin. Put it in the refrigerator as well, keeping it there for 30 min.
Preheat the oven to 180° C.
Spread the jam on the base of the pastry in the mold and then crumble the extra reserved dough all over.
Finally sprinkle the tart with the slivered almonds and bake for 25 min or until golden.
Brownies
Makes 16 squares
Prep time : 10 min
Cook time : 30 min
Rich, chocolaty brownies, perfect accompaniment for your mid-morning or after lunch coffee.
Ingredients
2 Tbsp ground flaxseeds
200 g semi-sweet dark chocolate
1/3 c margarine
1 tsp vanilla
3/4 c flour
2/3 c sugar
1 tsp baking powder
Pinch salt
1/2 c coarsely chopped walnuts (optional)
Method
Put the flaxseeds with 5 Tbsp water in a mixing bowl.
Preheat the oven to 175° C.
Prepare a square cake mold by lining it with baking paper
Melt the chocolate with the margarine in a bowl set over a pan of simmering water and mix well.
Pour the chocolate and margarine over the flaxseeds, add the vanilla and mix well.
Stir in the dry ingredients: flour, sugar, baking powder and salt using a spoon, do not overmix.
Add in the walnuts if using and stir.
Pour into the lined mold and bake for 30 min.
Scones
Makes: 14
Prep time : 10 min
Cook time : 12 min
These scones are fluffy and moist, quick to put together and perfect for breakfast or tea time with jam.
Ingredients
3/4 c soy milk
1 Tbsp apple cider vinegar
2 1/3 c flour
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
3 Tbsp sugar
6 Tbsp butter
Method
Preheat the oven to 220° C.
Prepare a baking sheet by covering it with parchment paper.
Pour the soy milk in a bowl and add the vinegar leaving it to curdle a few minutes.
In a bowl, mix all the dry ingredients.
Add the butter cut into small pieces and rub in until you have a sandy mixture.
Add the soy milk and mix together quickly with a fork until a dough comes together (it will be quite soft).
Flour well your work surface and put the dough on it. Flour the top of the dough and pat into a rectangle about 3 cm thick.
Cut out the scones using a 5 cm cookie cutter. Put the scones on the prepared baking sheet. Reroll the scraps of dough lightly and cut out the remaining scones.
Bake the scones until risen and golden, about 12 min.
Apple Cake
Serves 6
Prep time : 15 min
Cook time : 45 min
Autumn is definitely the season for apples and here’s another delicious way to use them, in a moist and flavourful cake, soft and melting with a delicious brown sugar and cinnamon top.
Ingredients
3/4 c vegan butter
3/4 c sugar
180 g apple sauce
1 tsp vanilla
1 1/2 c flour
4 1/2 tsp baking powder
2 apples (400 g)
2 Tbsp brown sugar
1 tsp cinnamon
Method
Preheat the oven to 175° C.
Line a square mold with parchment paper.
Cream the butter and sugar in a large bowl.
Add the apple sauce and beat.
Beat in the vanilla.
Add the flour and baking powder all in one go and mix without over beating.
Peel the apples and cut them into dice then fold them into the batter.
Pour the batter into the prepared mold and spread it to the corners smoothing out the top.
Lastly, stir together the brown sugar and cinnamon and sprinkle evenly over the batter.
Bake the cake for 45 min testing with a toothpick for doneness.
Rhubarb Pudding
Serves 8
Prep time : 15 min
Cook time : 35 min
This stewed fruit dessert is deliciously tart and sweet at the same time. You can indulge in (vegan) whipped cream or custard as an accompaniment. It is best eaten lukewarm.
Ingredients
600 g rhubarb
1 c sugar
Grated rind and juice of 1 1/2 organic oranges
3 Tbsp vegan butter, softened
5 Tbsp sugar
1 flax egg
1/2 c flour
1 tsp baking powder
A pinch of salt
Icing sugar
Method
Preheat the oven to 190° C.
Butter a baking dish.
Wash the rhubarb stalks and trim them cutting off the tough ends.
Cut the stalks into 2 cm pieces and put them in the dish.
Sprinkle the rhubarb with the sugar and add the orange zest and juice.
In a bowl, beat the vegan butter with the sugar the add the flax egg and beat in.
Sift the flour, baking powder and salt over the butter mixture and stir until a batter is formed.
Spoon over the rhubarb as evenly as you can (it will be in clumps but they will cover more when they melt a little into one another).
Bake for 30-35 min until lightly browned.
Let the pudding cool a little and sprinkle icing sugar on top before serving.
Apple Crumble
Serves 8
Prep time : 25 min
Cook time : 45 min
What could be more appetizing than the smell of cinnamon that emanates from the kitchen when you’re making an apple crumble? Very easy to put together, this dessert is lovely for family gatherings with its melting apples and crisp topping; serve it lukewarm as is or with whipped cream or vanilla ice cream.
Ingredients
1/2 Tbsp vegan butter
5 large baking apples (braeburn, jonagold, pippin etc)
Juice of half a lemon
1/4 tsp nutmeg
1/2 tsp cinnamon
1/3 c brown sugar
for the crumble :
1 c flour
3/4 c oats
1/2 c sugar
1/2 c of butter
Method
Butter a rectangular or oblong dish and set aside.
Preheat the oven to 180° C.
Peel the apples and cut them into thin slices and put them in a large bowl.
Sprinkle the apples with the lemon juice and toss them well so they do not brown.
Add the nutmeg, cinnamon and sugar and mix well then spread the apples in the buttered dish.
To make the topping mix together the flour, oats and sugar in a medium sized bowl.
Melt the butter and then pour it into the bowl. Mix it well with the dry ingredients.
Disperse the crumble evenly over the apples and put in the oven for 45 min, until the top is golden and the apples bubbly.