I am doing a full time teacher training course right now and I have just got married, so I haven’t really done any baking, or updating the blog. Here’s a picture of my wedding cake to make up for it:
Unfortunately the cake was made by my friend, so I don’t even have a recipe (although she did use my Victoria sponge cake recipe for one of the layers)
So again, I’m a bit rubbish right now, but when I’ve sorted out my life, I’ll be back.
You will need a German waffle iron (heart shaped) for this recipe
This will serve about 2 hungry people!
1 tsp baking powder
½ tsp salt
1 ½ tbsp oil
250ml soya milk (or other non-dairy milk)
Oil/vegan margarine to grease the iron
1 medium sized apple
2 tsp ground cinnamon
- Wash the apple then peel, core and slice it
- Bring the apple to the boil, then gently simmer for 15-20 minutes or until soft.
- Drain the apple, then, using a hand blender/potato masher or spoon, mash the apples into a thick puree, then add the cinnamon and mix well
- Place in the fridge to cool
- In a large bowl mix together all the dry ingredients
- Then add the soya milk, apple sauce, water and oil and stir well. The mix should be fairly liquid, so add a little more soya milk if you need it.
- Turn on the waffle iron and leave it to heat, lightly grease the iron using oil or margarine
- Using a ladle, scoop the mixture into the middle of the waffle iron and bake (only put one scoop in and not enough to cover the whole iron as it will expand)
- When finished, take the waffle out of the iron, serve with whatever topping you like then eat and enjoy!
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.
150g plain flour
1tsp baking powder
125g vegan margarine
100g light brown sugar
100g caster sugar
½ tsp vanilla essence
100g desiccated coconut
- Preheat oven to 180c/gas mark 4
- Combine the flour, baking powder and salt, then set aside
- In a medium bowl, cream the butter, vanilla essence, brown sugar and caster sugar until light and fluffy
- Sift in the flour, baking powder and salt mixture
- Mix in the coconut
- 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
- Bake for 10-12 minutes
- Leave to cool on a wire rack, then eat and enjoy!
The last flapjack recipe I posted was more sweet, crisp and crumbly, you can find that recipe here. I decided to experiment with the recipe and I have made the most perfect (really you could definitely sell it in a cafe) flapjack recipe, and added some chocolate on top. It’s both chewy and crunchy at the same time, finding the right balance between the two is usually impossible. In the words of Sam “it’s a very good flapjack” 😉
Makes about 16 slices
250g porridge oats
125g vegan margarine
100g light soft brown sugar
3 tbsps golden syrup
125g vegan chocolate
- Preheat the oven to 180c
- Pour the oats into a large bowl
- In a small saucepan, melt the butter, sugar and the golden syrup and mix well
- Pour the melted mixture over the oats and mix well
- Put the mixture into a lined or greased baking tin and press down until smooth
- Bake in the oven for 15-20 minutes depending on the size of your tin (or until golden brown)
- Once the flapjack has been baked, take it out of the oven and leave it to cool for 10 minutes (do not take out of the tin yet)
- Melt the chocolate, then pour the chocolate on top of the flapjack
- Leave to cool on the side or in the fridge until the chocolate solidifies
- Take the flapjack out of the tin and cut into small slices
- Eat and enjoy!
I promised a bread recipe the other day, and here it is. This is the first time I have ever baked a loaf of bread, and I’m very proud of it. It tastes great, it rose very nicely, and was baked all the way through. it’s also really easy to make for all you new bread bakers.
In the dough
500g plain flour
1 sachet (7g) of dried yeast
1 tsp salt
2 tbsp olive oil
4 tbsp dried thyme (or any other herb you like)
Small handful of thyme (or other herb)
Pinch of sea salt
- In a large bowl, mix together the flour, yeast and salt
- Pour the water and olive oil into the bowl and mix well
- Add the thyme and mix well
- Knead the dough for 5 – 10 minutes (add a little extra flour if it is too sticky, or a splash more water if it seems too dry
- Leave the dough to rise for 2 hours (ideally so it rises to twice the original size), make sure you cover the bowl with a damp tea towel, but do not let the tea towel touch the dough
- After the dough has risen, give it a quick knead, then put it onto a lined baking tray. Shape the dough and make sure that it is fairly thin as it will rise a lot in the oven
- Add a small handful of thyme and a pinch of sea salt on top of the bread and pat it into the dough, then leave it to rise in the tray for a further 15 minutes whilst you preheat the oven at 180c
- Bake the bread for about 20 minutes in the oven, you will know it is done if you knock the bread on the bottom and it sounds hollow
- Eat and enjoy!
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!)
For the cake
250g/9oz plain flour
3tsp baking powder
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
For the cake
- Preheat the oven to 180c/350f
- Pour the soya milk into a jug and add the cider vinegar, set aside to curdle
- Sift the flour, baking powder and cocoa powder into a large bowl
- Add the sugar and mix well
- Line a 23cm/9′ tin (it will work with a slightly bigger tin but NOT with a smaller one as the middle will collapse
- Pour the jug of milk/cider vinegar/oil and vanilla essence into the flour and mix well until incorporated. Don’t overmix.
- Bake for 25 – 35 minutes (the cake will be ready when a toothpick comes out clean or when it springs back when touched)
- Let the cakes cool in the tin for 20 minutes before taking them out of the tin
- Leave to cool for another 30/40 minutes before icing
For the icing
- Combine the vegan margarine and icing sugar
- Add the cocoa powder and beat until smooth
- Put the icing on the cake, eat and enjoy!
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
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)
- Mix the flour, icing sugar, vanilla essence and margarine thoroughly with your hands until soft.
- Put it in the refrigerator and wait 30 minutes to 1 hour.
- Split the dough into two and roll out (to maybe ½ cm) onto two large pieces of baking paper.
- Prick with a fork the rolled out dough with a fork.
- 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.
- Spread raspberry jam on one slice (make sure you put plenty on) and put the other gently on top.
- 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)
- Cut it into smaller slices (rectangle shape)
- Eat and enjoy!
Makes 6 small burgers
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
- 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
- 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)
- 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.
- Drain the beans when they are done and put them into a medium sized bowl
- Using a potato masher, mash the beans
- 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
- Add the mashed beans and onions into the large bowl (that has the paste in) and mix it thoroughly.
- 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
- Leave the burgers to cool on the surface for 10 – 15 minutes
- 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
- Serve with bread, a salad and sauces of your choice for the perfect bean burger, eat and enjoy!
I’m not sure about the title of this post, I don’t think I would quite describe them as cookies (in the America way of being doughy/chewy). They have more of a texture like shortbread, and they’re incredibly floury. This makes them a little difficult to shape and roll into balls because they’re a little dry, but the results are really good so I’d recommend that you persevere with trying to get them into shape. They will be crumbly, but the effort is definitely worth it for the results!
350g/12oz vegan peanut butter (most are vegan, just check the label!)
225g/8oz packed light-brown sugar
115g/4oz vegan margarine
6 tbsp oil
300g/11oz cups all-purpose flour
2 tsp baking powder
- Preheat oven to 180c.
- In a medium bowl, mix together flour and baking powder, set aside.
- In a large bowl, beat peanut butter, sugar, oil and margarine until smooth.
- Gradually add flour mixture, and mix to combine.
- Take small handfuls of the dough and roll into balls. Place 2 inches apart on baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness. Alternatively try and shape them into small biscuit shapes instead if you feel that they are likely to fall apart when you try to press them down with a knife.
- Bake biscuits, until lightly golden for about 20 minutes.
- Cool biscuits on a wire rack.
- Eat and enjoy!
You will need a blender for this recipe.
Last night I wrote a recipe for a vegan banana milkshake, you can get the recipe for that here. It was sad to learn that Swedish Glace ice cream is not available everywhere in the world. Therefore I have created this smoothie recipe for Angela at uberdish and Celeste at Honk If You’re Vegan to cheer them up about not being able to buy Swedish Glace ice cream (because yes, it’s really that good). I’d like to remind everyone that I’m not getting paid to promote Swedish Glace, but I’d be more than willing to (please send me free stuff). Anyway, until the day comes when I become brilliant at everything and can make my own ice cream (which I will obviously post about here), here’s a smoothie recipe:
1 large and ripe banana (or 2 small ones)
1 large apple (or 2 small ones)
2 handfuls of raspberries
- Peel the banana and chop it into small slices, put it in the blender
- Peel and core the apple and chop it into small piece then put it in the blender
- Add the raspberries to the blender and pulse until there are no large chunks of fruit
- Add between 50ml – 100ml water (I prefer 100, but all my friends tell it’s better with only 50)
- Blend the fruit and water together until sufficiently mixed (it should be a thick liquid)
- Pour into a glass, serve and enjoy!