Vegan millionaire’s shortbread

Vegan millionaire's shortbread

I’ve been seriously confused for a while about how to make vegan millionaire shortbread. How can you possibly replace that much condensed milk?! I’ve found a way, it changes the taste slightly, but not too much for it to be unrecognisable from the non-vegan version of millionaire’s shortbread. Whilst it tastes very similar, I genuinely think it tastes better, so yay, making it vegan improved it!

Makes roughly 12 slices

Ingredients:

For the shortbread

250g plain flour
100g caster sugar
175g vegan margarine

For the caramel

100g vegan margarine
125g light brown sugar
300g vegan peanut butter

For the topping

200g vegan chocolate

Method:

  1. Pre-heat the oven to 180’C/Gas mark 4. Lightly grease/line a 30 x 20cm tin.
  2. In a large bowl, mix the flour and caster sugar in a bowl.
  3. Rub in the margarine until the mixture resembles fine breadcrumbs.
  4. Knead the mixture together until it forms a dough, then press into the base of the already lined/greased tin.
  5. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.
  6. Whilst the shortbread cools, melt the margarine in a saucepan along with the sugar. When it has melted and combined, add the peanut butter and combine in the saucepan for about 5 minutes (it will thicken)
  7. Then spread the peanut butter mixture over the shortbread and leave to cool (approx. 1 hour, probably a little longer, as I got impatient towards the end and put it in the fridge)
  8. For the topping, melt the chocolate. Then pour over the cold (do not do this before it is cold!) peanut butter mix and leave to set. Cut into squares or bars.

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 spicy bean burgers

Vegan bean burger

Makes 6 small burgers

Ingredients:

2 tins red kidney beans (approx. 800g if you use dried beans)
1 1/2 medium sized onions
1/2 tsp chilli powder
1/4 tsp cayenne pepper
1 tsp curry powder
1 tsp salt
1/2 tsp black pepper
2 tbsp plain flour (and extra flour for coating the burgers)
4 tbsp vegetable oil (and extra for frying)
1 garlic clove
1 vegetable stock cube

Method:

  1. Bring some water to the boil in a pan and dissolve the vegetable stock cube (and half a tsp chilli powder if you want them particularly spicy) in the boiling water
  2. Add the kidney beans to the boiling water, boil for the recommended amount of time according to the tin (or packet if they’re dried), then for an extra 5 – 10 minutes so that they start to go a little mushy (then they’ll be easier to mash and shape)
  3. Whilst the beans are boiling, dice the onions and peel the clove of garlic (do not chop it up). Put some oil in a frying pan and when it is hot, add the onion and the clove of garlic, then fry until the onions are sauteed (slightly translucent, not at all brown/burnt) then pick out the clove of garlic and bin it and set aside the onions.
  4. Drain the beans when they are done and put them into a medium sized bowl
  5. Using a potato masher, mash the beans
  6. In another large sized bowl, put in the flour, chili, cayenne pepper, curry powder, black pepper, salt and oil and mix together to form a paste
  7. Add the mashed beans and onions into the large bowl (that has the paste in) and mix it thoroughly.
  8. Put flour on a surface and on your hands, then shape the mixture into 6 small balls, flatten the balls into burger shapes and coat in flour on the outside
  9. Leave the burgers to cool on the surface for 10 – 15 minutes
  10. In a large frying pan add some oil (and wait for it to get hot), then add three of the burgers and fry for about 3 minutes on each side (fry them until they go brown and crispy, but make sure they don’t burn), repeat with the remaining three burgers
  11. Serve with bread, a salad and sauces of your choice for the perfect bean burger, 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

Vegan lemon drizzle cake

Vegan Lemon drizzlecakeVegan lemon drizzle cake

 

 

 

 

 

 

 

 

Yes! It worked! I made a lemon drizzle cake. If you read this post then you’ll know that I’ve attempted to make a vegan lemon drizzle in the past and failed miserably. I ended up with a baking powder cake. Trust me, it was even worse than it sounds. This was my favourite cake before I became a vegan and I’m happy to announce that I have come up with a successful vegan lemon drizzle cake recipe, enjoy….

It’s fluffy, sweet, moist, moreish and brilliantly lemony.

You’ll need a toothpick for this recipe (but a knife might work OK if you don’t have one)

Method:

For the cake
250g plain flour
2tsp baking powder
200g sugar
75ml vegetable oil
250ml soya milk
2 tsp apple cider vinegar
Juice of one lemon
Zest of two lemons

For the icing
Juice of one lemon
75g caster sugar

Method:

  1. Preheat the oven to 180c
  2. Mix together the milk and vinegar together until it curdles in a bowl (you know it has curdled when the fat in the milk seems to have separated in small blobs so that when you pour the milk it is chunky, this is essential as this is what makes the cake rise and give it the fluffy texture)
  3. Grate the lemons, set one aside for the icing, and squeeze the juice of the lemon into a separate (large) bowl.
  4. Add the oil, sugar and lemon zest and curdled milk (with vinegar) to the large bowl and mix well.
  5. Sift in the flour and baking powder and mix well (but not too much!)
  6. Pour the mixture into a tin lined with baking paper (loaf tin preferably)
  7. Put in the oven and bake for 40 – 50 minutes, until golden and a toothpick comes out clean. Leave to cool on the side in the tin whilst you make the icing (CAUTION: DO NOT TAKE OUT OF THE TIN until step 11)
  8. In a small bowl mix together the caster sugar and lemon juice
  9. Use a toothpick to poke small holes into the cake, then drizzle the icing over the cake.
  10. Leave the cake to cool in the tin for about 25 minutes
  11. Carefully transfer the cake to a wire rack to continue to cool
  12. Eat and enjoy!

Related recipes:
Vegan lemon cake / biscuits

Vegan Banana muffins

I had some old bananas that were going bad and needed something to do with them, and I thought about banana muffins. They’re really good for lunch boxes, so it was perfect as I was going out for the day. They’re delicious when warm and equally good cold. They’re quite dense because there’s so much banana in them, but that adds to the yummyness. This is quite a small recipe, only makes 9, so I’d perhaps advise that you doubled the recipe if you’ve got the bananas for it!

Vegan banana muffins

Ingredients:

150g/5oz plain flour
1 teaspoon baking powder
pinch of salt
3 bananas, mashed
100g/3.5oz caster sugar
75g/3oz vegan margarine

Method:

  1. Preheat the oven to 180c/Gas 4.
  2. Place 9 paper muffin cases in a muffin tin
  3. Sift together the flour, baking powder and salt in a small bowl and set aside
  4. In a large bowl, mash the banana with a fork and add the margarine, combine well
  5. Add the sugar and mix
  6. Fold in the flour mixture and mix until smooth
  7. Spoon evenly into (9) cases in a muffin tin
  8. Bake in the oven for 25 to 30 minutes

Related recipes:
Vegan banana cake
Vegan pancakes

Vegan oat biscuits with chocolate

Oat biscuits

These biscuits are chewy, crunchy, sweet and very moreish. They’re really easy to make and are perfect with melted chocolate drizzled on top (especially if you eat them whilst the chocolate is warm…yum). I made the tragic mistake of sharing them with my housemates, so they very quickly disappeared. This recipe will roughly make about 12 biscuits (which I’d advise you not to share under any circumstances….)

Ingredients:

150g/6oz self raising flour
150g/6oz porridge oats
150g/6oz sugar
150g/6oz vegan margarine
2 tablespoon golden syrup
2 tablespoon soya milk
100g vegan chocolate

Method:

  1. Preheat oven to 180c/350f/Gas mark 4
  2. Sift the flour into a bowl.
  3. Mix in rolled oats and sugar.
  4. Melt margarine, syrup and milk in a saucepan and stir until heated through, then add to the dry ingredients.
  5. Mix well until combined.
  6. Shape the mixture into a small balls and flatten into the shape of a biscuit.
  7. Bake in preheated oven for about 20 minutes, or until golden brown
  8. Leave to cool for 5 minutes before removing from the tray
  9. Melt some vegan chocolate (in microwave or in a bowl in another bowl of hot water)
  10. Drizzle the chocolate over the biscuits
  11. Eat and enjoy!

If you liked this you might also like:
Sweet and easy vegan flapjack

Easy to make vegan pizza

Yum vegan pizza

Yesterday I made some vegan pizzas which were surprisingly good, I use the word surprising because I expected to be fairly upset about the lack of cheese on my pizza. Needless to say, I wasn’t, not all at, this pizza recipe produces some glorious results. I made my own tomato sauce (recipe below) and added lots of fresh vegetables. Sam (my handy side kick) added some pesto and hummus (which I’ve been informed is brilliant when baked) too, which also works really well in combination with the tomato sauce. Make sure you have olive oil in the house before you attempt this though, because I just don’t think you can substitute this with any other oil. This recipe is enough for 2 large pizzas or 4 small ones (the ones in the picture are the small-sized ones). So hungry writing about this, wish I had some pizza left..

Ingredients:

For the base

300g plain flour (can be replaced with strong bread flour/wholemeal flour)
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil

For the tomato sauce

150 ml passata (you can use chopped tomatoes  but I find the sauce is a little too sweet then, so I prefer passata, and if I want more tomatoes I will add slices of fresh tomato on top of the sauce)
1 large or 2 small garlic cloves (I like it quite garlicky so change it to suit)

For the topping

1 – 2 tsp dried oregano (make sure you sprinkle this on straight after you put on the tomato sauce, I prefer oregano because my Italian friend suggested using it rather than basil, but you can use basil too if you want to)
1 – 3 tsp pesto (if you use this, do not use it in combination with the oregano, it’s not good. Just spread it on after you put on the tomato sauce)
Hummus, lots of hummus (put it on in big dollops, as you can see in the picture, it bakes nicely like this)
Assorted vegetable (I used spinach, pepper, broccoli, mushrooms  and sweetcorn because that’s what I happened to have in the house, but you can use anything, the more toppings the better in my opinion)

Method:

  1. Put the flour into a large bowl and stir in the yeast and salt
  2. Pour in 200ml warm water and the olive oil and bring together until you have a soft, fairly wet dough.
  3. Turn onto a lightly floured surface and knead for 5-10 minutes until smooth.
  4. Cover with a tea towel and set aside. If you want the dough to rise set it aside (for 2 hours at the most probably), I didn’t do this as I like thin crust.
  5. Then make the sauce by mixing together the passata and garlic in a small saucepan over low heat. Stir constantly and when it starts to bubble a little, take it off the heat, season to taste and leave it to stand at room temperature whilst you shape the base.
  6. (If you have let the dough rise, give it a quick knead, and then) split the dough into 2 – 4 balls depending on whether you want two big pizzas or four small ones.
  7. On a floured surface, roll out the dough into rounds using a rolling pin. The dough should be very thin as it will rise in the oven.
  8. Lift the rounds onto two floured baking sheets.
  9. Heat the oven to 240c/gas mark 8
  10. Once the oven in on, put a baking tray or another baking sheet in the oven on the top shelf.
  11. Smooth tomato sauce (and pesto if using) over bases with the back of a spoon.
  12. Add your toppings, drizzle with a little olive oil and season
  13. Put one pizza (that is still on its baking sheet) on top of the preheated tray/sheet which is already in the oven.
  14. Bake for 8-12 minutes until crisp.
  15. Eat and enjoy!

Vegan apple and cinnamon cupcakes

Apple and cinnamon cupcakes

These cupcakes are delicious but they take quite a long time to make, so be prepared for that! You can buy applesauce from the shop, but I prefer making my own but I’m sure they’d turn out just as well. These cupcakes are a little stodgy due to the nature of the applesauce, so you might want to experiment with adding a little more baking powder, but I like them as they are. This recipe makes 12 cupcakes.

Ingredients:

For the applesauce

3 medium sized apples (preferably of different varieties such a braeburn, cox etc.)
2 tsp ground cinnamon
2 tsp sugar

For the cake

100g/4oz vegan margarine
100g/4oz caster sugar
100g/4oz plain flour
2 tsp baking powder
1/2 tsp vanilla extract/essence
Apple sauce (that you made using the recipe above)

For the icing (optional but better with!)

75g/3oz butter
175g/3oz icing sugar
1/2 tsp vanilla essence

Method:

For the applesauce

  1. Wash the apples then peel, core and slice them
  2. Bring the apples to the boil, then gently simmer for 15-20 minutes or until soft.
  3. Drain the apples, then, using a hand blender/potato masher or spoon, mash the apples into a thick puree, then add the cinnamon and sugar, mix well
  4. Place in the fridge to cool

For the cake

  1. Preheat oven to 180c/Gas mark 4
  2. Place 12 muffin cases into a muffin tray.
  3. Beat the vegan margarine and sugar together until light and fluffy
  4. Add the applesauce and mix in well
  5. Add the vanilla essence
  6. Carefully fold in the flour and baking powder
  7. Add the mixture to the cupcake cases, put them in a muffin tray and place in the oven.
  8. Bake in the oven for 25 minutes (check regularly to see if they’re done after 20 minutes with a cocktail stick, if the stick comes out clean, they should be done).
  9. Lift them out of the muffin tray and leave to cool on a wire rack.

For the icing (optional)

  1. Cream the butter with the vanilla essence and the icing sugar until you have a smooth butter cream.
  2. When the cakes have cooled down, add the icing over the top, then sprinkle a little cinnamon on top of the icing.
  3. Eat and enjoy!