Dessert

December122022

Blueberry & Poppy Seed Muffins

Vocal VeganCakes, Dessert, Puddings

Blueberry & Poppy Seed Muffins

List A:

210ml soya milk

1/2 tbsp cider vinegar

300g self raising flour

150g coconut sugar

100ml olive oil

1 tsp bicarbonate of soda

2 tsp baking powder

List B:

150g fresh blueberries

3 tbsp poppy seeds

1. In a jug stir in cider vinegar to soya milk and set aside.

2. Preheat oven to 180C.

3. Line a muffin tin with chosen cases.

4. Add all remaining ingredients from list A to a food processor with whisk attachment, beat well.

5. Change attachment to K beater or dough hook, and gently fold in blueberries and poppy seeds l.

6. Divide mixture between muffin cases.

7. Bake for 20-25 minutes until soft and springy.

December32022

Silky Mango Pudding

Fruity mango pudding with silky texture so simple to make

230g mango puree

400ml canned coconut milk

200ml water

2 tsp powered agar agar

4 tbsp maple syrup

1. Add coconut milk and mango to a blender and blend until smooth.

2. Add water, maple syrup and agar to a saucepan bring to a rolling boil.

3. Keep boiling and stirring for 2 minutes.

4. Add agar mixture to the blender with mango mixture blend until creamy.

5. Pour into chosen moulds or glasses.

6. Refrigerate until set.

December32022

Vegan Christmas Pudding

Vocal VeganCakes, Dessert, Family Size, Occasions, Puddings

Vegan Christmas Pudding

Beautifully moist and capturing the best flavours of the season.

Cook now, refrigerate and microwave for quickness on the big day.

260g dried fruit

60g pitted dates chopped

115 dried apricots chopped

100ml rum or orange juice for alcohol free

50g plain flour or (#glutenfree flour)

60g breadcrumbs

2 tsp baking powder

1 tsp allspice

80g coconut sugar

1 dessert apple grated

Zest of one Orange

3 tbsp aquafaba

2 tbsp black treacle

1. Pour alcohol over dried fruit and leave overnight.

2. Oil and line a 2 pint Pudding bowl.

3. Mix Pudding ingredients together adding fruit in last, don’t forget to change to dough hook attachment. ( see cooks notes).

4. Spoon mixture into basin.

5. Steam for up to 3hrs.

Cooks Notes:

I used a normal steamer and ran the highest time cycle a few times, topping up the water as I went along.

You can add more alcohol to your Pudding while storing if you wish, pour a little over the Pudding base.

NB: Change to dough hook attachment before adding soaked fruit. This will prevent fruit getting broken down too much, you want that fruit juicy.

November282022

Cranberry & Orange Loaf

Vocal VeganCakes, Dessert, Family Size, Lunch box, Puddings

Cranberry & Orange Loaf

Bursting with all your favourite Christmas flavours of cranberry and orange, this and light and fluffy loaf brings the aromas of Christmas to your kitchen, and smiles all round.

210g cranberries

135g coconut sugar

100 ml olive oil

100 ml soya milk

1 tbsp apple cider vinegar

350 g self raising flour

2 tsp baking powder

1 tsp vanilla paste

Zest and …

100ml juice from a large orange

2-3 tbsp water

1. Preheat oven 180c.

2. Mix cider vinegar and orange juice into soya milk and set aside.

3. Add all ingredients, accept cranberries to stand mixer with whisk attachment.

4. Beat on high scraping the sides down as you go.

5. Change whisk attachment for ‘K’ beater or dough hook.

6. Add whole cranberries and mix on slow speed until well combined.

7. Transfer to a lined baking tin.

8. Bake for 30 minutes, turning oven down to 160 for a further 15 minutes or until inserted knife comes out cleanly.

April132022

Vegan Carrot Cake

Vegan Carrot Cake with Orange Frosting and Passion Fruit Coulis

Vegan Carrot Cake

Orange Frosting and Passion Fruit Coulis gives this cake a superb twist on a classic family favourite.

270g grated carrot

135g chopped walnuts

135g sultanas

400g self raising flour

2 tsp bicarbonate of soda

3 tbsp freshly squeezed orange juice

Zest of an orange

240g soft brown sugar

1 tsp cinnamon

1 tsp nutmeg

400 ml soya milk

160ml olive oil

450g icing sugar

3 tbsp vegan spread/butter

3 tbsp orange juice

Chopped walnuts for topping

Passion fruit coulis for middle( optional, see separate recipe).

Preheat oven to 180C

Add all cake ingredients to a mixer or food processor on low speed.

Mix until well combined.

Divide mixture into two lined eight inch sandwich tins.

Bake for 35-40 or until an inserted knife comes out cleanly.

Leave to cakes to cool in their tins, (cut level).

Make coulis if using(see separate recipe).

Make frosting by adding all frosting ingredients to a high speed mixer until creamy.

Sandwich cake layers together with coulis and some of the frosting.

The remaining frosting should be used to decorate the top and sides of the cake.

Finish by adding chopped walnuts to the cream layer top and sides of the cake.

Notes:

Use a square of baking parchment to gently press walnuts to sides and top.

to level the cakes use a bread knife that straddles the entire tin, using the sides of the tin as a guide.

March62022

Raw Carrot Cake

Vocal VeganCakes, Dessert, Puddingscarrot, Cashews, Cinnamon, Coconut, dairyfree, dates, eggfree, Ginger, glutenfree, Lemon, Maple Syrup, Nutmeg, Nuts, raisins, Raw, Vanilla, walnuts

Raw Carrot Cake

Raw Carrot Cake

With beautifully simple ingredients, warming spices and naturally sweetened, this gorgeous raw dessert is totally dreamy.

Cake:

200g Grated carrots

300g Pitted dates

230g Walnuts

60g Ground almonds

45g Raisins

1 tsp Ground cinnamon

1/2 Ground ginger

1/8 tsp Ground nutmeg

2 tsp Vanilla extract

Frosting:

160g Cashews soaked overnight

160g Coconut cream

2 tbsp Lemon juice

3 tbsp Maple syrup

1/2 tsp Vanilla bean paste

1 tsp Vanilla extract

1. Place all ingredients except grated carrot into a food processor and blend into small pieces.

2. The mixture will start to cling together.

3. Transfer to a large mixing bowl, add carrot and mix until well combined.

4. Press mixture into an eight inch lined cake tin.

5. Blend frosting ingredients until creamy and gently spread over the top of the cake

6. Place in the freezer to set for a few hours.

Notes:

Pre-soak cashews overnight in cold water.

Decorate with your favourite toppings.

February182022

Spiced Cassava Pone

Unlike cake which has a crumb texture, pone is very dense and has a unusual texture. Something that is deliciously different and must be tried.

450g grated Cassava
75g coconut sugar
100ml canned coconut milk
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

1. Preheat oven 180c and oil you chosen cake pan with coconut oil.
2. Make sure your Cassava is coarsely grated, then processed further into a moist paste.
3. Add all other ingredients and process until well combined.
4. Bake for 30 minutes depending on type of baking pan used.

Notes:
Best eaten warm.
Store one to two days in the fridge.
To prepare Cassava-cut top and bottom off.
Score/Cut a line lengthways down the entire length of the Cassava.
Peel off the skin down to the white flesh.

February162022

Biscoff Cake

Vocal VeganCakes, Dessert, Family Size, Kids baking, Occasions

Biscoff Cake

This recipe makes a divine two tier cake with creamy butter Icing, extra biscoff biscuits optional.

Cake ingredients:
100g biscoff spread
300g light brown soft sugar
500g self raising flour
2 tsp baking powder
150ml olive oil
450ml soya milk with…
2 tsp cider vinegar mixed in it.
2 tsp vanilla extract

Butter Icing ingredients:
400g Icing sugar
200g Vegan Margarine
250g Biscoff spread
1 tbsp plant milk

1. Preheat oven 160c.
2. Add all cake ingredients to a high speed mixer and blend into a soft consistency (all in one method)
3. Divide between two 8 inch lined sandwich tins.
4. Bake for 35-40 minutes or until an inserted knife comes out clean.
5. Leave to cool on racks before Icing.
6. Whisk all Icing ingredients together until smooth and creamy.
7. Use some of the Icing to sandwich the sponges together and remaining can be piped as you wish

Notes:
Biscoff biscuits optional

February162022

Wickedly Grape Sorbet

Vocal VeganDessert, Puddings

Wickedly Grape Sorbet

Made with homegrown grapes frozen over the summer months. This easy recipe for decadent grape sorbet captures summer beautifully.

3 cups green grapes

2 tbsp sugar

1 tsp lemon zest finely grated

1 tsp lemon juice

1.Blend frozen grapes in a food processor, scraping down the sides as needed.

2.Add remaining ingredients and puree until smooth.

With three ingredients, it doesn’t get easier than this.

Notes:

Can be kept for one to two months in the freezer.

February122022

Vegan Traditional Christmas Cake

Vocal VeganCakes, Dessert, Family Size, Puddings

Vegan Christmas Cake

Naked Vegan Christmas Cake

Vegan Traditional Christmas Cake

Follow this step by step guide to a beautifully moist vegan christmas cake.

400g mixed dried fruit
75g candied peel
60g dried cranberries
40g dried blueberries
85g glacé cherries
100ml rum/brandy+feeding

175g dairy free margarine
125g coconut sugar
50g light brown sugar
30g black treacle
Zest of large orange
Zest of a lime+the juice
350g plain flour
40g ground almonds
1 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp cinnamon
1 tsp nutmeg
120ml soya milk
60g flaked almonds

The cake
1. Add all dried fruit in a deep sided bowl, tip over alcohol and stir.
2. Leave overnight in a covered bowl.
3. Preheat oven to 140c and line a deep 20cm cake tin.
4. Whisk all ingredients together in high speed mixer until creamy, except flaked almonds and soaked fruit.
5. Change attachment for a dough hook.
6. Add soaked fruit and flaked almonds.
7. Combine well but don’t over mix.
8. Transfer mixture to your lined tin.
9. Bake for 2 hours or until inserted knife comes out clean.
10. Cool in tin.
11. When fully cool, store in airtight container.

Feeding your cake
Feeding your cake will ensure it is as moist as possible for the big day.
The amount of times you feed your a cake will depend on how strong you want the flavour to be, it is possible to overfeed your cake.
It’s a good idea to feed once the after it’s initially baked, then no more than four times while the cake is maturing.

1. Pierce holes in your just-cooked cake with a skewer and spoon over 2 tbsp of alcohol until it has all soaked in.
2. Feed your cake with 1-2 tbsp alcohol every fortnight until you ice it, re-wrapping it each time and storing in an airtight container.
3. Don’t feed the cake for the final week to give the surface a chance to dry before marzipan and icing.
4. Marzipan and ice the cake a week before the big day.

Notes:
Store in air tight container and finished cake will freeze well.