Vegan coconut cookies

Vegan coconut cookies

I’m not a massive fan of coconut but I really love these cookies, so they must be good. Sam approves too, and he loves coconut, so you now must be getting a feeling for just how delicious these cookies are.

Ingredients:

150g plain flour
1tsp baking powder
¼tsp salt
2tbsp oil
125g vegan margarine
100g light brown sugar
100g caster sugar
½ tsp vanilla essence
100g desiccated coconut

Method:

  1. Preheat oven to 180c/gas mark 4
  2. Combine the flour, baking powder and salt, then set aside
  3. In a medium bowl, cream the butter, vanilla essence, brown sugar and caster sugar until light and fluffy
  4. Sift in the flour, baking powder and salt mixture
  5. Mix in the coconut
  6. Take small handfuls of dough and shape into biscuits, place them on a lined baking tray, they should be a lot of space between each cookie as they will expand a lot
  7. Bake for 10-12 minutes
  8. Leave to cool on a wire rack, then eat and enjoy!

Vegan Danish raspberry slice (Hindbærsnitter)

Nom nom Danish food nom

A really popular treat in Denmark, which you can find in every bakery. It’s very simple and yummy. It tastes like shortbread with raspberry jam and icing. This recipe was kindly supplied by my wonderful Danish friend who tells me that I should make the dough thinner next time (although she did very much approve when she tried a slice).

Makes approximately 14 slices

Ingredients:

600g plain flour
400g vegan margarine
180g icing sugar
½ tsp vanilla essence
400g raspberry jam (I used Bonne Maman which is delicious)
150g icing sugar to glaze
sprinkles (hundreds and thousands)

Method:

  1. Mix the flour, icing sugar, vanilla essence and margarine thoroughly with your hands until soft.
  2. Put it in the refrigerator and wait 30 minutes to 1 hour.
  3. Split the dough into two and roll out (to maybe ½ cm) onto two large pieces of baking paper.
  4. Prick with a fork the rolled out dough with a fork.
  5. Bake at 190 degrees (for about 5-10 minutes) until golden around the edges (only around the edges, don’t bake for too long). Let them cool.
  6. Spread raspberry jam on one slice (make sure you put plenty on) and put the other gently on top.
  7. Make some fairly thick icing and spread it on top, then add the sprinkles/hundreds and thousands on top (I used sugar stars as I did not have sprinkles)
  8. Cut it into smaller slices (rectangle shape)
  9. Eat and enjoy!

Vegan Victoria sponge cake (with raspberries)

 

I didn’t think that  making a vegan Victoria sponge cake would be possible as you may have read about here. I admit it, I was wrong, I have just made the best victoria sponge cake ever. It was so good, I may be slightly biased because I’ve only just finished eating it, but wow, it was good. You can replace the raspberries/raspberry jam with strawberries/strawberry jam if you prefer (but I think it’s better with raspberry). You will need two 20cm tins for this recipe.

Ingredients:

For the cake

250g plain flour
3tsp baking powder
250g sugar
75ml oil
250ml soya milk
2 tsp apple cider vinegar
2 tsp vanilla essence

For the filling and icing

100g vegan margarine
250g/10oz icing sugar
6 heaped tbsp raspberry Jam
Handful of fresh raspberries to decorate

Method:

For the cake

  1. Preheat the oven to 180c
  2. Pour the soya milk into a jug and add the cider vinegar, set aside to curdle
  3. Sift the flour and baking powder into a large bowl
  4. Add the sugar and mix well
  5. Grease two 7inch/20cm tins with plenty of vegan margarine (do not make the whole cake in one tin, it won’t work)
  6. Pour the jug of milk/cider vinegar and the oil and vanilla essence into the flour and mix well until incorporated. Don’t overmix.
  7. Divide the mixture equally between two tins and bake for 25 – 30 minutes (the cake will be ready when a toothpick comes out clean or when it springs back when touched)
  8. Let the cakes cool in the tins for 20 minutes before taking them out of the tin
  9. Leave to cool for another 30 minutes before icing

For the filling/icing

  1. Combine the vegan margarine and icing sugar
  2. Spread 3/4 of the butter icing on one of the sponge cakes
  3. Spread the raspberry jam evenly on top of the butter icing
  4. Then add the other sponge cake on top of the raspberry jam/butter icing covered first cake
  5. On top of the second layer of cake spread the remaining 1/4 of the butter icing on top
  6. Add fresh raspberries on top to decorate