Occasions

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.

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

February112022

Granny’s Favourite Lemon Cake

Vocal VeganCakes, Dessert, Family Size, Occasions, Puddings

Granny’s Favourite Lemon Cake

Zingy light sponge with all the culinary naughtiness of childhood birthdays.

275g self raising flour
1 tsp baking powder
100g caster sugar
50g stevia
Juice and zest of one lemon
100ml olive oil
170ml cold water
1/2 tsp lemon extract

Frosting:
Vitalite or other vegan butter
Icing sugar
1 tsp. Lemon extract
Candied Lemon

1. Simple all in one method in a high speed mixer.
2. Divide mixture between two lined sandwich tins
3. Bake at 180c for around 20 minutes or until an inserted knife comes out cleanly.

Notes:
If frosting is too thick, use a little lemon juice to thin to desired thickness.

February102022

Three Tier Vanilla, buttercream and Jam Sponge

Vocal VeganCakes, Dessert, Family Size, Occasions

Three Tier Vanilla, buttercream and Jam Sponge

This easy and beautifully light sponge will become your favourite goto for the base of special occasion cake creation or teatime treat.

550g self raising flour

2 tsp. baking powder

200g caster sugar

100g stevia

Juice of 2 lemons

200ml olive oil

340 ml cold water

2 tsp. vanilla extract

Jam

Buttercream

1. Simple all in one method in a high speed mixer.

2. Divide mixture between three 8 inch lined sandwich tins

3. Bake at 180c for around 20 minutes or until an inserted knife comes out cleanly.

Notes:

Leave to cool in tins.