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 vanilla cupcakes with raspberry icing

Vegan vanilla cupcakes

Makes 16 cupcakes

Ingredients:

For the Cake

250g plain flour
3tsp baking powder
200g sugar
75ml oil
250ml soya milk
2 tsp apple cider vinegar
3 tsp vanilla essence

For the icing

100g vegan margarine
150g icing sugar
1 handful of raspberries

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. Put 16 cupcake cases in a muffin tray
  6. Pour the jug of milk/cider vinegar, the oil and vanilla essence into the flour and mix well until incorporated. Don’t overmix.
  7. Divide the mixture equally between the cupcake cases (they should be 3/4 full as they will rise)
  8. Bake for 25 – 30 minutes (the cupcakes will be ready when a toothpick comes out clean or when it springs back when touched)
  9. Take the cupcakes out of the tray and leave to cool for 30/40 minutes on a cooling rack before icing

For the icing

  1. In a blender, put the vegan margarine, icing sugar and a handful of raspberry (or you could use another berry) and blend until you have a thick paste
  2. Put the icing on the cupcakes, then eat and enjoy!

Vegan golden syrup cake

Golden syrup cake

Ingredients:

100g margarine
75g sugar
200g plain flour
1 ½ tsp baking powder
150g golden syrup
150ml boiling water

Method:

  1. Preheat the oven to 180c

  2. Line a loaf tin with greaseproof paper or margarine.

  3. Beat together the sugar and margarine until combined, then slowly mix in the golden syrup

  4. Sift in the flour and baking powder and mix well

  5. Then mix in the boiling water

  6. Bake in the oven for 35-40 minutes (on the lower shelf), then cool on a rack

  7. Eat and enjoy!

Vegan falafel

Falafel

Perfect with hummus, salad and pitta bread, this falafel recipe is ideal for lunch or for a light dinner.

Ingredients:

275g/9oz dried chickpeas (you can use tinned, but the falafel isn’t as good)
1 small onion
A handful of fresh coriander (you can use dried, but it’s not as good)
2 cloves of garlic
1 tbsp ground cumin
1/2 tsp baking powder
1 1/2 tsp salt
2 tbsp plain flour
Vegetable oil (for frying)

Method:

  1. Soak chickpeas overnight in cold water
  2. Boil chickpeas for 1 hour, then drain them
  3. Roughly chop up the onion, garlic and coriander, then put them into the blender along with the chickpeas, baking powder, cumin and salt
  4. Blend until the ingredient are finely ground and hold together
  5. Take a small handful of the mixture and shape it into balls
  6. Lightly cover the falafel balls in flour
  7. Fry the falafel balls in the vegetable oil until brown and crisp on all sides
  8. Serve with pitta, hummus, salad and other sauces
  9. Eat and enjoy!

The best vegan chocolate cake

Ultimate vegan chocolate cake

This is a big claim to make I know, but honestly, this cake is glorious. After numerous chocolate cake failures (see here) I have managed to make the most delicious chocolate cake ever. I made it for my engagement party (I’ll post more about that soon with pictures of the yummy things I baked) and everybody loved it. It’s quite sweet, so be warned, but its a great cake for parties (people will be very impressed when you tell them it’s vegan!)

Ingredients:

For the cake

250g/9oz plain flour
250g/9oz sugar
3tsp baking powder
75ml oil
75g/2.5oz cocoa powder
250ml soya milk
2 tsp apple cider vinegar
2 tsp vanilla essence

For the icing

100g/3.5oz vegan margarine
125g/4.5oz icing sugar
25g/1oz cocoa powder

Method:

For the cake

  1. Preheat the oven to 180c/350f
  2. Pour the soya milk into a jug and add the cider vinegar, set aside to curdle
  3. Sift the flour, baking powder and cocoa powder into a large bowl
  4. Add the sugar and mix well
  5. Line a 23cm/9′ tin (it will work with a slightly bigger tin but NOT with a smaller one as the middle will collapse
  6. Pour the jug of milk/cider vinegar/oil and vanilla essence into the flour and mix well until incorporated. Don’t overmix.
  7. Bake for 25 – 35 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 tin for 20 minutes before taking them out of the tin
  9. Leave to cool for another 30/40 minutes before icing

For the icing

  1. Combine the vegan margarine and icing sugar
  2. Add the cocoa powder and beat until smooth
  3. Put the icing on the cake, eat and enjoy!