Desserts

Vegan Sacher cake



Ingredients :

For the sponge cake:

750 gr of flour
750 ml of unsugared soya drink
350 gr of brown sugar
300 gr of dark cocoa
200 ml of sunflour oil
2 bags of baking powder
vegan margarine

Strawberry, apricot, peach or blueberry jam to fill it.


For the chocolate covering:

225gr of dark chocolete
150ml of unsugared soya drink
20gr of brown sugar
1 pinch of salt
1/2 tea spoon of vanilla extract
2 teas spoons of sunflower oil

In a bowl, mix all the ingredients for the sponge cake in the order you find them in the list using the whisk of a food mixer.


Meanwhile prepare the oven tray by covering it with some margarine and then cover it all with some flour. Pre heat the oven at 200° C.


Once the mixture is ready pour it in the oven tray and bake it at 200° for 40/45 min. Once ready let it cool.


Cut the top off to make it straight and plain, turn it upside down in a dish and cut it in two parts horizontally. Spread jam in the middle. Prepare the covering by melting all the ingredients in a pot on slow heat then pour it all on the sponge. Cover the side gently and let cool in the fridge for a few hours.

Clean the dish around the cake before serving.

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Desserts

Coconut mould 




Ingredients:

400 ml 1 tin of coconut milk
100 ml of coconut and rice drink
1 tea spoon of stevia
4 gr of agar-agar powder


Mix all the ingredients thoroughly while cooking on slow heat during 5 minutes then pour into moulds. Let cool then put in the fridge. Use red berries or chocolate to decorate.


Desserts

Almond sighs

My friend Anna came to school yesterday with some woderful gluten free biscuits and gave me the recipe. I have veganized it. This is my version which contains less sugar.

Ingredients

4 spoonfuls of aquafaba
200 gr of almond flour
100 gr of brown sugar
some almonds for decoration

Use an electric whisk to make the aquafaba to form stiff peaks then start adding the sugar and the flour. Do not stop mixing it until you obtain a thick mixture. Put the mixture in the fridge for an hour, it will be able to work it later.




Finally work the mixture into little balls which you will place on an oven tray on oven paper. Put an almond on top of each ball or roll them onto crushed almonds before placing them onto the tray.                   Cook for 15 minutes at 180°C. 


Desserts, Need to Know

Crêpes 


When I became a vegan I thought I had to give up eating lots of the foodies I love such as crêpes. I love good food so much I just couldn’t give up and surrender so I started messing in the kitchen and investigating. That was when I managed to make crêpes  and pancakes without eggs and dairy free.
I now make crêpes and pancakes with a variety of different flours including gluten free ones and use them both to make main dishes ( I fill them with creamy mushrooms, vegetables or vegan cheese) or desserts ( I fill them with chocolate, fruit or jam) just by adding a pinch of salt or sugar to the recipe mix and even a drop of vanilla flouring.

To make pancakes you only need to reduce the liquid part so it becomes thicker.

The method to actually make them is the same, though, with any kind of flour:
Mix all the ingredients together using the whisk either manually or an electric one. Heat a pan, use some oil drops on it so it doesn’t stick and pour some of the mixture in it. The amount of mixture will make it a thin crêpe or a thick one. Toss it when cooked on one side then it will be ready.

Brown flour crêpes

200 gr flour
300 ml any vegetable milk
1 spoonful of EVO oil
1 pinch of salt or brown sugar



Buckwheat crêpes

200 gr buckwheat flour
300 ml any vegetable milk
1 spoonful of EVO oil
1 pinch of salt or brown sugar



Chickpea crêpes 

200 gr buckwheat flour
200 ml any vegetable milk
1 spoonful of EVO oil
1 pinch of salt or brown sugar




Lentils flour crêpes 

200 gr buckwheat flour
200 ml any vegetable milk
1 spoonful of EVO oil
1 pinch of salt or brown sugar



Desserts

Two colours cheesecake




Ingredients :

For the biscuit:

18 biscuits digestive type
3.5 spoonfuls of vegan butter

For the cheese cream:

400gr soft tofu
1 spoonful of lemon juice
2 spoonfuls of self raising flour
1/2 teaspoon of salt
2 spoonfuls of brown sugar
3 spoonful of vegetable milk
80 gr dark chocolate
2/3 spoonfuls of soft vegan chocolate spread

First turn the biscuits into crumbs using a food mixer and mix it with the vegan butter to make a thick mixture, then use it to cover the bottom of an oven dish.


In a bowl mix the tofu with the lemon juice, the flour, salt , sugar and 1 spoonful of vegetable milk. Use a food mixer to make it into a cream then pour 3/4 of the cream in the oven dish onto the biscuit layer.
mix the rest of the cream with the cocoa, the chocolate spread and add 2 more spoonfuls of soya milk. Add the chocolate cream on top of the other. 
Cook in the oven at 175°C for 30 minutes. Let it cool down then decorate as you wish. 

Desserts

Chocolate muffins


Ingredients :

2 glasses of flour
2 glasses of soya milk
1 glass of brown sugar
4 spoonfuls of cocoa powder
1 glass of sunflower oil
1 little bag of Royal raising powder




In a bowl mix all the ingredients following their order in the ingredients list, use a round whisk with a food mixer.
When you have a soft cream use some oil to paint the inner part of silicone moulds so that you can take the muffins. out easily when ready, then pour the cream in them. Do not fill them to the top.
Cook in a pre-heated oven at 180°C for about 30 minutes.

Desserts

Blueberry jam cheesecake

Ingredients :

For the biscuit:
18 biscuits digestive type:
3.5 spoonfuls of vegan butter

For the cheese cream:
400gr soft tofu
1 spoonful of lemon juice
2 spoonfuls of self raising flour
1/2 teaspoon of salt
2 spoonfuls of brown sugar
3 spoonful of vegetable milk
1 jar of blueberry jam (Other kinds of jam can be used)

First turn the biscuits into crumbs using a food mixer and mix it with the vegan butter to make a thick mixture, then use it to cover the bottom of an oven dish.

In a bowl mix the tofu with the lemon juice, the flour, salt , sugar and 1 spoonful of vegetable milk. Use a food mixer to make it into a cream then pour the cream in the oven dish onto the biscuit layer.
Cook in the oven at 175°C for 30 minutes. Let it cool down then cover with the jam.