VEGAN BAKING  -- CAKES AND COOKIES

 

I like cakes that are moist, with good texture so it cuts nicely and are full of flavour. I also like cakes that are easy to make, with few steps, and foolproof. I think you will find all these recipes fulfil those wishes.

 

 

 

  • When using cocoa and chocolate products make sure they are vegan friendly ones.
  • I use canola or rice bran oil in my cake making.
  • I use the lesser amount of sugar for most cakes but there are occasions when a sweeter cake is nice.
  • When using margarine make sure you are using a vegan friendly one. Same applies to cream cheeses.
  • Natural or vanilla flavoured soy drink powder may be used in place of soy milk. Use 2 - 2½ Tbsp of powder to each cup of water.
  • Mung bean flour (vigna radiata) or green gram flour is available from Asian or Indian shops. It is optional but desirable in some recipes - it does make a difference.
  • As each oven is individual I can only give a guide to cooking times. Err on the side of under-cooking rather than over-cooking if you want a nice moist cake.  Make a note of the length of time and temperature you used so you can alter it if necessary next time. Over-cooking is the main reasons cakes are ruined.
  • I find there is a wide variation in soy milks - some are thicker than others/ have a nicer flavour - and this has a bearing on the finished cake. Flavour-wise I prefer to use less soy milk and make up the difference with water or water and citrus juices. It's over to you whether you substitute some water in the soy milk measurement or not.
  • Lately I have been using oat milk or rice milk in my cooking in preference to soy.
  • I do not use self raising flour in any of my recipes.

 

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CHOCOLATE MADEIRA CAKE

This cake is open to other possibilities. Turn it into a layer cake with raspberry preserve and vegan cream.

 

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2¾ cups standard / all purpose flour

⅓ cup rice flour

1½ tsp baking soda

1 tsp baking powder

2 pinches salt

⅔ cup cocoa powder

1¼ - 1½ cups brown sugar

1¾ cup soy or rice milk

2 Tbsp lemon juice or white vinegar

¾ cup oil

2 tsp vanilla essence or extract

 

Prepare a 20cm (8 inch) springform cake pan by spraying or greasing the sides and bottom then line with baking paper or a Teflon liner.

 

Sieve the flours, baking soda, baking powder, salt and cocoa powder into a large bowl. Stir in the sugar and make a well in the centre.

 

Combine the soy milk, lemon or lime juice, oil and vanilla extract in a plastic shaker or whisk together in a bowl or jug.

 

Pour into the dry ingredients and stir to combine well. Spread in the prepared cake pan.

 

Bake at 180°C (350°F) for 50 - 60 minutes or cake is cooked when tested with a skewer.

 

Cool for 5 minutes before turning out on a wire rack to cool completely.

 

Note: This cake is nicer if left until the next day before it is cut.

 

Ice with either a chocolate icing or chocolate ganache.  Or dust with icing sugar.

 

Chocolate Icing

1½ cups icing sugar

2 - 3 Tbsp cocoa powder

3 - 4 Tbsp hot water

1 tsp margarine

 

Sift the icing sugar and cocoa powder into a bowl and add the hot water and margarine. Stir until combined using as little more hot water as necessary. Spread over the cake and leave to set.

 

Fudge Icing - Sufficient to ice top of a 20cm cake
1 cup white sugar
¼ cup unsweetened cocoa powder
5 Tbsp soy or rice milk
50 g margarine
1 tsp vanilla extract

In a saucepan, combine sugar, cocoa powder, soy milk, margarine and vanilla essence. Bring to a boil, stop stirring and cook for 1 minute (it'll be a bubbly foam). Remove from heat. Using an electric mixer, beat icing for 3 minutes until it thickens to a spreading consistency (in summer the mixture may need to be put in the refrigerator before it will thicken to a spreading consistency).
Ice completely cooled cake.
Icing cuts cleanly when completely cold so a good make a day ahead cake.

 

Chocolate Ganache

1 cup unsweetened plain soymilk

2½ cups vegan (at least 72% cocoa ) chocolate, broken up

 

In a small saucepan over low heat, combine the soymilk and chocolate.

Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish.

Remove the ganache from the heat and rest until just warm or a spreadable consistency.

Spread over cake.

 

Microwave version:

Place the soy milk and chopped chocolate in a MV bowl and heat on MEDIUM for 1 minute bursts, stirring each time, until the mixture blends together.

 

JEANETTE'S MADEIRA / WHITE VANILLA / WEDDING/ POUND CAKE

 

This style of cake is given different names depending on which part of the world you live in but they all have one thing in common. A cake that is soft and moist with a close texture that usually is not iced because it relies on the quality of the cake to carry the day.

I have known tofu is used as an egg replacement for some years but have resisted using it in baking up until now. This is partly because my local supermarket didn't stock such a thing as soft or silken tofu. Shopping in the nearest city changed that.

I'm rather proud of this recipe as the texture looks so much like the real thing.

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3¼ cups standard/ all purpose flour
5 tsp baking powder
⅔ cup margarine
1½ cups sugar
2 tsp vanilla extract or paste
½ cup soft or silken tofu, drained if necessary
½ cup water
1 Tbsp lemon juice
2 tsp lemon zest, optional

Spray or oil and line a 20cm (8 inch) round springform tin with baking paper or Teflon liner.
Sift or sieve the flour and baking powder into a bowl.
Add the lemon juice and zest (if using) to the measure of water.
Using an electric cake or hand held mixer, cream the margarine, sugar and vanilla extract until pale and fluffy.
Beat in the soft or silken tofu in heaped spoonful lots until combined.
Remove bowl from mixer stand and using a metal spoon or spatula gently fold in the sifted dry ingredients alternately with the lemon water (always save some sifted flour to add at the very end). (IE: start adding the sifted flour then some of the liquid, then flour, etc, until all the water has been used up, then add the very last of the flour.)
Spoon or spatula the batter into the prepared springform tin and smooth the surface.
Bake at 180°C (350°F) for 40 - 50 minutes (lower the temperature 20 degrees if using a fan oven) or until cooked when tested with a cake pin (watch the cake as I find it needs less cooking rather than more).
Stand for 10 minutes before turning out onto a wire cake rack.
Store cake in an airtight container.
Freezes well.

 

VARIATIONS:

CHERRY CAKE
Add 1 - 1½ cups halved glace cherries to the mixture before it goes into the oven.

 

ORANGE, LIME OR LEMON CAKE
Add 2 - 3 tsp of citrus zest of choice to the creamed mixture (leave out the vanilla extract). Use ⅓ cup citrus juice as part of the water measurement.

 

ORANGE / LIME / LEMON DRIZZLE CAKE
Spoon a drizzle over the cooked cake when it comes out of the oven. Stand the cake on the wire rack over a large dinner plate (to catch the dribbles).

Syrup:
juice of lemons or limes (approximately ⅓ cup) OR ½ cup oranges
1 -2 tsp fine zest of the citrus you choose
¾ cup sugar

Bring the citrus juice, zest and sugar to the boil in a small pot, stirring until the sugar is dissolved. Simmer for 1 minute then spoon over the warm cake.

FROSTED CAKE

This cake can also be iced with your favourite frosting for a special occasion.

 

Notes:

This cake has a crust to it the day it is made but by the next day the whole cake is soft and moist - just how I like my cakes.
Cake can be baked in a variety of shapes.

Vegan Frosting
3½ cups icing (confectioners) sugar
2 tsp vegan margarine
1 tsp vanilla essence or extract (or almond)
4 Tbsp boiling water

Sieve the icing sugar into a medium size bowl. Add the margarine, vanilla and hot water.
Beat until nice and smooth, adding a few drops more of water if necessary.
Spread over cooled cake. Leave to set.

 

 

 

MANGO CAKE

A cafe style cake thats quick to make for dessert.

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2½ cups all purpose flour

½ cup rice flour

4 tsp baking powder

1 tsp baking soda

2 tsp mixed spice (optional)

pinch salt

2 cup sugar

1½ cups raisins

1¾ cups pureed mango, (2 x 400g cans, well drained)

½ cup oil

⅓ cup lemon or lime juice

1 tsp vanilla essence

 

Sift the flours, baking powder, baking soda, mixed spice and salt into a large bowl. Stir in the sugar and chopped walnuts. Make a well in the ingredients.

 

Combine the oil and lemon juice. Stir into the dry ingredients with the pureed mango.

 

Put into a prepared 23cm (9 inch) springform tin.

 

Bake at 180ºC (350°F) for 55 - 60 minutes or until cooked when tested with a skewer.

 

Stand for 5 - 10 minutes before turning out onto a wire rack to cool.

 

To serve top with a vegan cream cheese frosting or dust with icing sugar.


 

CHOCOLATE AND COURGETTE CAKE

Are you over-run with courgettes (zuchinni) in the garden? This cake will help use them up and if you don't say what is in it the family will never know.

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2⅓ cups all purpose flour

2 tsp baking powder

1 tsp baking soda

⅔ cup cocoa powder

¼ tsp salt

1¼ cups brown sugar

1¼ cups soy or rice milk

2 Tbsp lemon juice

½ cup oil

1 tsp vanilla essence or extract

1½ cups (3) courgettes (zuchinni), grated

 

Sift the flour, baking powder, baking soda, cocoa and salt into a large bowl. Stir in the brown sugar and make a well in the ingredients.

 

Combine the soy milk, lemon juice, oil and vanilla essence and stir into the dry ingredients along with the grated courgette.

 

Put into prepared 20cm (8 inch) springform tin and bake at 180°C (350°F) for 50 - 60 minutes.

 

Stand for 5 minutes before turning out onto a wire rack to cool.

 

To serve top with chocolate icing if desired or dust with icing sugar.

 

Note:

Grate the courgettes in a downward motion only. This will stop a lot of moisture coming out of them.


BLUEBERRY STREUSEL CAKE

 

This cake wasn't working as well I hoped until I got the idea to turn it into an upside down one and was pleased with the results.

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Streusel Topping:

⅓ cup brown sugar

2 tsp cinnamon

2 Tbsp all purpose flour

2 Tbsp oil

¼ cup walnuts

¼ cup rolled oats

1 big cup blueberries, to scatter over Streusel

 

For the cake:

2¼ cups all-purpose flour

4 Tbsp cornflour

¼ tsp mung bean flour or green bean powder

1½ tsp baking soda

pinch salt

1½ cups sugar

1½ cups soy or rice milk

3 Tbsp lemon juice

¼ cup oil

 

For the Streusel topping:

Put the brown sugar, cinnamon, flour and oil in a processor and whiz to mix.

Add the walnuts and pulse in briefly. Add the rolled oats and briefly pulse to mix in.

 

Tip the Streusel topping into the base of a prepared 23cm (9 inch) springform tin and scatter evenly over the base but don't press it down.

 

Scatter the blueberries over mixture (if using frozen ones don't place over Streusel base until the cake batter is ready to go into the tin).

 

For the cake:

Sift the flours, baking soda and salt into a large bowl and make a well in the centre.

 

Combine the milk, lemon juice and oil and mix into the dry ingredients.

 

Spoon the cake batter over the blueberries. Hollow out the centre to keep the cake from rising to much.

 

Bake at 180ºC (350°F) for 55 - 60 minutes or until cooked.

 

Stand on a wire rack for 15 minutes, removing the collar of the tin to aid cooling.

 

Now turn the cake over so the Streusel base becomes the topping.

 

Note:

The cake base may need trimming so it sits flat on the plate. Try hollowing the cake top out before it goes into the oven next time.


MARBLE CAKE

Children love the swirls of colour in this soft textured cake.

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2¼ cups all purpose flour

4 Tbsp cornflour

1½ tsp baking soda

pinch salt

1½ cups sugar

1½ cups soy or rice milk

2 Tbsp lemon juice

¾ cup oil

1 tsp vanilla essence

 

Sift the flours, baking soda and salt into a large bowl. Stir in the sugar. Make well in the ingredients.

 

Combine the soy milk, lemon juice, oil and vanilla essence.

 

Pour the wet ingredients into the dry ingredients and stir until combined.

 

Divide the batter evenly between 3 bowls (leaving the original mixing bowl batter plain).

 

Add 2 tsp raspberry essence to the second bowl along with a few drops of red colouring if necessary. Mix into the batter.

 

To the third bowl add 2 - 3 Tbsp cocoa and mix in well.

 

Working quickly (it spreads before your eyes) drop random spoonfuls of each mixture into the prepared 20cm fluted ring (Bundt) tin until all the batter is used up. Smooth the surface with the spatula.

 

Bake at 180ºC for 45 - 50 minutes or until cooked when tested. Stand on wire rack for 5 minutes before turning out of tin.

 

Ice with Chocolate icing if desired.

 

Note:

Instead of raspberry make a coffee flavoured mix. Add 2 Tbsp instant coffee powder to the batter and stir in well.

 

BANANA CAKE

In New Zealand banana cake is often the choice for birthdays cakes.

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1¼ cups standard all purpose flour

1 cup wholemeal, whole wheat or rice flour

1 tsp mung bean flour or green gram powder

1½ tsp baking soda

pinch salt

1¼ - 1½ cups plain or brown sugar

¾ cup finely ground sunflower seeds or ground almonds

1 cup mashed very ripe bananas (2 large)

¾ cup soy or rice milk (see note below)

3 Tbsp lemon juice or 2 Tbsp lime juice

⅔ cup oil (rice bran, canola, sunflower)

1 tsp vanilla essence or extract

 

Prepare a 23cm (9 inch) springform cake pan by spraying or greasing the sides and bottom then line with baking paper or a Teflon liner.

 

Sieve the flours, baking soda and salt into a large bowl. Stir in the sugar, ground almonds or sunflower seeds and make a well in the centre. Place the mashed banana in the well.

 

Combine the soy milk or drink powder and water, lemon or lime juice, oil and vanilla extract in a plastic shaker or whisk together in a bowl.

 

Pour on top of the mashed banana and stir to combine well. Spread in the prepared cake pan.

Bake at 180°C (350°F) for 60 minutes or cake is cooked when tested with a skewer.

 

Cool for 5 minutes before turning out on a wire rack to cool completely.

 

Ice with either a chocolate, passionfruit or lemon icing.

 

Notes:

  1. Soy drink powder can be used  but make sure it has no added sugar or flavours. Shake up 2 Tbsp of powder in ¾ cup water.
  2. The riper the bananas the better the results will be.

 

Chocolate Icing:

1½ cups icing sugar

2 - 3 Tbsp cocoa powder

3 - 4 Tbsp hot water

1 tsp margarine, softened

 

Sift the icing sugar and cocoa powder into a bowl and add the hot water, softened margarine. Stir until combined using as little more hot water as necessary. Spread over the cake and leave to set.

 

Lemon Icing:

1 - 1½ cups icing sugar, 1 Tbsp margarine, softened, 2 Tbsp lemon juice, hot water, to mix.

 

Put the icing sugar in a small bowl. Add the margarine and lemon juice and use enough hot water to get a spreadable consistency.

 

Passsion Fruit Icing:

1 - 1½ cups icing sugar, 1 Tbsp margarine, softened, 2 Tbsp passion fruit pulp, hot water, to mix.

Put the icing sugar in a small bowl. Add the margarine and lemon juice and use enough hot water to get a spreadable consistency.


 

 

CARROT AND PINEAPPLE CAKE

A lovely flavoured, moist textured cake which cuts well so very suitable for cafes.

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2¼ cups standard flour

¾ cup rice flour

1 tsp mung bean flour or green gram powder

1½ tsp baking soda

2 pinches salt

2 tsp ground cinnamon

1¼ - 1½ cups brown sugar

½ cup roughly chopped walnuts

1½ - 2 cups grated carrot

1 Tbsp orange, tangelo, mandarin zest or 2 tsp lime zest

¾ cup soy or rice milk

3 Tbsp orange, tangelo, mandarin juice or 2 Tbsp lime juice

⅔ cup oil

1 x 225g can crushed pineapple (including juice)

1 tsp vanilla extract or essence

 

Prepare a 20cm (8 inch) springform cake pan by spraying or greasing the sides and bottom then line with baking paper or a Teflon liner.

 

Sieve the flours, baking soda, salt and cinnamon into a large bowl. Stir in the sugar and chopped walnuts.  Make a well in the centre. Place grated carrot and citrus zest in well.

 

Combine the soy milk, citrus juice, oil and canned crushed pineapple in a plastic shaker or whisk together in a bowl or jug.

 

Pour into the dry ingredients and stir to combine well. Spread in the prepared cake pan.

 

Bake at 180°C (350°F) for 1 - 1¼ hours or cake is cooked when tested with a skewer.

 

Cool for 5 minutes before turning out on a wire rack to cool completely.

 

Notes:

½ - 1 cup sultanas or raisins may be added to the dry ingredients.

 

Freezes well.

 

Cream Cheese Frosting

⅓ cup soy cream cheese or Tofutti cream cheese, at room temperature

¼ cup vegan margarine

1 - 2 tsp vanilla essence (extract) or lemon or lime juice

2 cup icing (powdered) sugar

 

Place the ingredients in a processor and whiz until smooth.

Spread over cake.

 

PINEAPPLE FRUIT CAKE

I made this cake for years because it was so simple. It contained 2 eggs, however, which was a challenge to overcome. This is the result of my efforts.

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1 x 425g can crushed pineapple, undrained

¾ cup brown sugar

375g mixed dried fruit (raisins, sultanas, currants, craisins, cherries, etc)

⅔ cup oil

3 Tbsp soy, oat or rice milk

2 Tbsp lemon or lime juice or apple cider vinegar

2 cups standard flour (or ½ and ½ wholemeal flour) (or ½ flour and ½ rice flour)

1 tsp mung bean flour or green gram powder

1½ tsp baking powder

½ tsp baking soda

pinch salt

 

In a large pot bring the pineapple, brown sugar and dried fruit to the boil. Reduce the heat and simmer 5 minutes. Cool completely.

 

Combine the oil, soy milk and lemon or lime juice together and stir into the boiled mixture.

 

Sift the flour, baking powder, baking soda and salt together and stir into the wet mixture stirring well to get rid of any lumps.

 

Spread in a 20cm (8 inch) springform tin.

 

Bake at 180ºC (350ºF) for 1¼ hours or until cooked when tested.

 

Keeps well.

Freezes well.

 

MEDITERRANEAN ORANGE CAKE

 

This cake was inspired by a photograph in a magazine. I set out to make something like it and was thrilled with the results. Another cafe style cake.

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Cook 2 whole oranges, peel on, with water to cover, for 1-1½ hours until tender. Remove from saucepan and cool. Puree in processor.

 

2¼ cups all purpose flour

1½ tsp baking soda

pinch salt

1¾ cups sugar

¾ cup (1 x 70g pkt) ground almonds

the pureed oranges

½ cup oat, soy or rice milk

2 Tbsp lemon juice

¾ cup oil

1 tsp vanilla essence

 

Sift the flour, baking soda and salt into a large bowl. Stir in the sugar and ground almonds. Make well in the ingredients.

 

Add soy milk, lemon juice, oil and vanilla essence to pureed oranges in processor and whiz until combined.

 

Pour the wet ingredients into the dry ingredients and stir to combine. Put into a prepared 23cm (9 inch) springform tin.

 

 

Bake at 180ºC (350ºF) for 55 - 60 minutes or until cooked when tested.

 

Stand on wire rack for 5 minutes before turning out of tin.

 

Serve dusted with icing sugar, or ice with a cream cheese frosting.

 

Notes:

  • Mandarins, tangelos, or other citrus can be used in place of the oranges. Just remember to use a similar amount of fruit by size not number. Adjust the cooking time to suit the fruit used. Mandarins will take about ½ hour as opposed to oranges 1 - 1½  hours.
  • Time can be saved if you have a pressure cooker.
  • The oranges can be cooked the day before.


ORANGE POPPY SEED CAKE with ORANGE SYRUP

This cake never fails to impress.

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2¼ cups all purpose flour

1½ tsp baking soda

pinch salt

1½ cups sugar

¼ - ⅓ cup poppy seeds

½ cup semolina

1 cup oat, nut, soy or rice milk

¾ cup oil

zest 1 orange

½ cup orange juice

1½ Tbsp lemon juice

 

Sift the flour, baking soda and salt into a large bowl. Stir in the sugar, poppy seeds and semolina. Make well in the ingredients.

 

Combine the soy milk, oil, orange zest, orange and lemon juice. Stir the wet ingredients into the dry ingredients.

 

Put into a prepared 20cm (8 inch) fluted ring (Bundt) tin.

 

Bake at 180ºC (350ºF) for 55 - 60 minutes or until cooked when tested.

 

Remove the cake from the oven and spoon over the hot syrup.

 

Stand for 10 minutes before removing from the tin. Cool.

 

Orange Syrup

¾ cup sugar

1 cup water

1 orange, zested

1 lime leaf (optional), Use scissors to cut in thin strips across the width of the leaf

 

Simmer the syrup ingredients in a small saucepan for 15 minutes then pour over the hot cake.

 

Note: If you don't possess a zester, peel the orange thinly with a vege peeler then cut into thin strips with a sharp knife.


 

LEMON DRIZZLE CAKE

A tangy flavoured cake to impress your visitors or cafe clients.

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3⅓ cups all purpose flour

2¼ tsp baking soda

pinch salt

2¼ cups sugar

3 Tbsp lemon zest

2¼ cups oat, nut, soy or rice milk

¼ cup lemon juice

1 cup + 2 Tbsp oil

 

Sift the flour, baking soda, and salt into a large bowl. Stir in the sugar and lemon zest. Make a well in the ingredients.

 

Combine the soy milk, lemon juice and oil. Stir into the dry ingredients.

 

Put into a prepared 23cm (inch) fluted mould (Bundt) tin. Bake at 180ºC (350ºF) for 55 - 65 minutes or until cooked when tested with a skewer.

 

Remove the cake from the oven. Stand for 5 minutes before turning out onto a wire rack.

 

Place a large plate under the wire rack to catch any drips then spoon the hot lemon syrup over the surface of the cake.

 

Leave the cake to cool.

 

Lemon Syrup

juice of 3 lemons (approximately ⅓ cup)

¾ cup sugar

 

Bring the lemon juice and sugar to the boil in a small pot, stirring until the sugar is dissolved.

 

 

 

COCONUT AND LIME CAKE

This cake has a dense texture but the flavour balance is just right. Do try it.

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3 cups standard  flour

3 tsp baking powder

½ tsp baking soda

1¼ cups caster sugar

150g butter, chopped

⅔ cup desiccated coconut

2 Tbsp lime zest

150ml plain soy yoghurt

1¼ cups water

⅓ - ½ cup lime juice

 

Put into the bowl of a processor the flour, baking powder, baking soda, caster sugar and chopped butter. Process until like fine breadcrumbs then transfer to a large bowl. Add and stir in the desiccated coconut and lime zest. Make well in centre.

 

Combine the soy yoghurt, water and lime juice. Stir into the dry ingredients.

 

Spread in a 20 cm (8 inch) springform tin.

 

Bake at 170ºC (320°F) for 55 - 60 minutes or until cooked when tested.

 

Note:

This cake is chewy the day it is made so resist the temptation and starting eating t it the next day.

 

APPLE STREUSEL CAKE

This cake was very popular in the 1960's and has a renaissance from time to time. I've converted it to eggfree and vegan.

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1 x 400g can diced apples

½ - 1 cup sultanas

½ cup oil

1 cup soy or rice milk

3 Tbsp lemon juice

2¼ cups standard all purpose flour

⅓ - ½ cup rice flour

1 tsp mung bean flour or green gram powder

1½ tsp baking soda

2 - 3 tsp mixed spice

1½ cup sugar

 

Topping: (optional)

⅔ cup brown sugar

½ cup finely chopped nuts

½ - 1 tsp cinnamon

 

Put the diced apple into a bowl and stir in the sultanas, oil, soy milk and lemon juice.

 

Sift the flours, baking soda and mixed spice into another bowl and stir in the sugar.

 

Stir the two mixtures together. Put into 20cm (8 inch) springform tin.

 

Mix the topping ingredients together if using and sprinkle over the top.

 

Bake at 180ºC (350°F) for 1 hour and 10 minutes or until cooked.

 

Serve with a dollop of vegan whipped cream.

 

Note:

2 tsp cinnamon and 2 tsp nutmeg can be used in place of the mixed spice.


FIG AND WALNUT CAKE with LEMON CORIANDER SYRUP

A cafe style cake with a drizzle to die for.

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2¼ cups all purpose flour

¼ cup rice flour

1½ tsp baking soda

pinch salt

1¼ cups sugar

1½ cup chopped figs

¾ cup chopped walnuts

1¼ cups soy or rice milk

3 Tbsp lemon juice

½ cup oil

½ tsp vanilla

 

Sift the flours, baking soda and salt into a large bowl. Stir in sugar, chopped figs and chopped walnuts and make a well in the centre.

 

Combine the soy milk, lemon juice, oil and vanilla and stir into the dry ingredients.

 

Put into a prepared 23cm (9 inch) springform tin.

 

Bake at 180°C (350°F) for 55 - 60 minutes.

 

Pour hot syrup over the cake. Remove cake from the tin when it has cooled.

 

Lemon And Coriander Syrup

½ cup lemon juice

3 Tbsp caster sugar

3 Tbsp maple syrup or liquid manuka honey

1 tsp lemon zest

1½ tsp whole coriander seeds, crushed

 

Heat the syrup ingredients in a small saucepan until the sugar has dissolved.

Pour over the hot cake through a tea strainer.

 

 

 

 

 

 

LEMON CAKE

Another cafe style cake which I love. It has good height as well as texture. I just love popping as many poppy seeds as possible.

 

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2¼ cups all purpose flour

1½ tsp baking soda

pinch salt

1½ cups sugar

¾ cup fine semolina

zest of 2 lemons

1 cup soy or rice milk

¾ cup oil

½ cup lemon juice

1 tsp vanilla essence

 

Sift the flour, baking soda, and salt into a large bowl. Stir in the sugar, fine semolina and lemon zest. Make a well in the ingredients.

 

Combine the soy milk, oil, lemon juice and vanilla.

 

Stir into the dry ingredients. Put into a prepared 20cm (8 inch) springform tin.

 

Bake at 180ºC (350°F) for 55 - 60 minutes or until cooked when tested with a skewer.

 

Stand for 5 - 10 minutes before turning out onto a wire rack to cool.

 

To serve dust with icing sugar.

 

Freezes well.

 

Lemon And Poppy Seed Cake

 

To turn the recipe into a Lemon and Poppy Seed Cake, put a ⅓ cup of poppy seeds in a measuring cup then fill it up to the ¾ cup mark with fine semolina.

 

APRICOT AND ALMOND CAKE

A very good textured and cutting cake.

 

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1 cup sliced dried apricots

1¼ cups soy or rice milk

¾ cup[ (70g pkt) ground almonds

¾ cup oil

2½ Tbsp lemon juice

½ tsp almond essence

2¼ cup all purpose flour

1½ tsp baking soda

pinch salt

1 cup sugar

 

Soak the sliced apricots and ground almonds in the milk for at least 10 minutes.

 

Add the oil, lemon juice and almond essence to the apricot mixture.

 

Sift the flour, baking soda and salt into a large bowl then stir in the sugar. Make a well in the ingredients.

 

Stir the wet ingredients into the bowl of dry ingredients.

 

Put into a prepared 20cm (8inch) springform tin. Bake at 180ºC (350°F) for 50 - 60 minutes.

 

Stand for 10 minutes before turning out onto a wire rack to cool.

 

Dust with icing sugar to serve.

 

NOTE: You can replace the apricots with halved cherries if you wish.

 

 

 

PINA COLADA CAKE

This recipe is for those who love Pina Colada flavour. It has a very good texture, too.

 

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2¼ cups standard all purpose flour

1½ tsp baking soda

pinch salt

1½ cups sugar

1 cup desiccated coconut

1½ cups soy or rice milk

2 Tbsp lemon juice

¾ cup oil

3 tsp rum essence

½ tsp pineapple essence (optional)

1 x 225g can crushed pineapple, drained

 

Sift the flour, baking soda and salt into a large bowl. Stir in the sugar and desiccated coconut. Make well in the ingredients.

 

Combine the soy milk, vinegar, oil and essences.

 

Put the drained crushed pineapple into the well in the dry ingredients. Add the wet ingredients to the bowl and stir to combine.

 

Put into a prepared 23cm (9 inch) springform tin.

 

Bake at 180ºC (350°F) for 55 - 60 minutes or until cooked when tested.

 

Stand on wire rack for 5 minutes before turning out of tin.

 

Dust with icing sugar to serve or leave plain.

 

VEGAN BROWNIES

1 cup brown sugar
⅓ - ½  cup cocoa powder
¼ cup water
⅔ cup oil
⅓ - ½ cup apple puree
3 Tbsp golden or maple syrup
2 tsp vanilla extract or essence

1½ cup standard plain flour
½ tsp baking powder
¼ tsp salt
½ cup chopped walnuts
½ cup chocolate chips (optional)

Prepare a 28 x 16cm (7 x 11 inch) rectangle pan by spraying or greasing the base and sides.

Combine the brown sugar and cocoa powder in a large sauce pan.
Add the water, oil, apple puree, golden or maple syrup and vanilla.
Warm over an element until the ingredients combine. Cool to lukewarm.

Place the flour, baking soda and salt in a sieve over the saucepan and shake through. Stir in chopped walnuts and chocolate chips.
Spread the mixture in the prepared pan.

Bake at 180°C (350°F) for 20 - 25 minutes or brownie is cooked.
Cool in pan on a wire rack. Cut into fingers.  

 

ALMOND BISCOTTI

This is my variation of Nonna's Italian Kitchen biscotti. It is amazingly like the biscotti I used to make and if you don't tell people it is vegan I don't think they would know the difference.

1 cup wholemeal or whole wheat flour
1½ cups all purpose/ standard flour
2 tsp baking powder
⅓ tsp salt
1¼ cups caster or brown sugar
¾ cup unsweetened apple sauce
3 Tbsp oil
1 tsp vanilla essence/extract or vanilla paste
¼ tsp almond essence/extract
1½ cups almonds, toasted and chopped

Spray or grease two oven trays.
Sift or sieve the flours, baking powder and salt into a bowl.
Place the sugar, apple sauce, oil and essences in the bowl of an electric mixer (or ordinary bowl and use a hand held electric mixer) and beat until the mixture is a pale creamy colour (about 5 minutes).
With the electric mixer on it's lowest speed slowly spoon the sifted flour in, mixing well after each addition.
Add the nuts and stir in by hand.
Flour the bench and empty out the bowl of biscotti onto it. Knead for a few minutes to distribute the nuts evenly.
Form into 2 logs about 6 cm wide and 3 - 4 cm high. Place on the sprayed oven tray and cook in a 160°C (330°F) oven for 30 to 40 minutes or until the logs have a light brown crust but "give" when pressed lightly.
Remove logs from oven and cool for 10 - 15 minutes. Then cut the logs on the diagonal into 1cm slices (just under ½ inch) with a serrated knife using a sawing action.
Place the slices cut side down on 2 sprayed oven trays and place back in the oven, dropping the temperature to 130°C (300°F) and cook for 7 - 10 minutes.
Turn the slices over and cook for a further 5 - 7 minutes until turning golden.
Cool the biscotti on wire racks then store in an airtight container for up to 2 weeks.
Makes approximately 40 - 45 pieces.

Variations:
Exchange the almonds for hazelnuts or pistachios.
Add 1 - 1½ Tbsp orange zest or lemon zest.
Chocolate dip one end of each biscotti - it makes a good gift at Christmas time.

 

ROLLED OAT CRISPS
A slightly more healthy biscuit/ cookie than most which can be fancied up with a chocolate icing filling. If you want an even more healthy mixture drop the margarine measurement to 140g - it just wont be as crisp.

180g margarine
½ cup sugar (muscovado, brown or white)
½ tsp vanilla essence or extract
1 rounded tsp golden or maple syrup
1 cup standard all purpose flour
1 tsp baking powder
½ tsp baking soda
2 cups rolled oats (quick cooking)

Spray or grease two oven trays.
Cream the margarine, sugar, vanilla essence and golden or maple syrup in a medium size bowl until creamy.
Place a sieve over the bowl and add the flour, baking powder and baking soda. Shake through. Mix the ingredients together well.
Place 1 measuring tablespoon lots of mixture on the oven trays pressing each one lightly with the back of the spoon.
Bake at 160°C (325°F) for 15 - 20 minutes or until golden round the edges.
Transfer with a spatula to a wire cake rack to cool.

Makes 40.

Store in an airtight container.

These biscuit/ cookies may be made smaller (1 rounded teaspoonful of mixture) and sandwiched together with chocolate icing once they are cool.


SAGE ADVICE:
When baking with margarine choose one with at least 60% fat to save being disappointed with the results. Traditional margarine has 80% fat, so at 60% you are still saving a significant amount of fat.


5 CUP CAKE
1 cup chopped moist dried apricots (I have substituted 1/2'd glace cherries)
1 cup milk (nut, rice or soy)
1 tsp vinegar (apple cider or white)
1 cup sugar (raw, brown or white)
1 cup desiccated coconut
1 cup all purpose/ standard flour
2 tsp baking powder

Soak the dried apricots in the milk and vinegar for 15 - 30 minutes.
Add the sugar and desiccated coconut.
Sift or sieve in the flour and baking powder.
Spread in a prepared 20cm (8 inch) pan.
Bake at 170°C (325°F) for 35 - 40 minutes until the top is golden and springs back to the touch.

 

ALMOND SHORTBREAD

I made this shortbread recipe up for my brother at Christmas and when I visited him last week he still had a few pieces in the tin. I was most impressed with its keeping qualities as it was the first time I had used margarine in this recipe.

 

3 cups flour

½ cup castor sugar

300g vegan margarine

½ tsp almond essence

½ cup flaked almonds for tops

 

Put the flour and castor sugar in the processor. Add the margarine and almond essence. Process until the dough starts clumping together.

Tip onto a bench and knead until it comes together. Form into a log or other shape (I usually shape it into a square log approximately 28m x 5cm sides). Wrap the log up lunch paper. Chill in the refrigerator for 1 hour before cutting into 5 - 7 mm slices. Place on greased oven tray. Prick with fork. Press some flaked almonds on top of each biscuit.

Bake at 160ºC for 20 minutes until just starting to colour. Makes 35 - 40.

Stores well in airtight container.

Freezes well.

 

 

STICKY EASTER BUNS

I have made this recipe the last two Easters. It is far easier to make than yeast Hot Cross Buns and has been very well received by the family.

 

Glaze - make first.

70g margarine

½ cup orange juice

½ cup firmly packed brown sugar

1 Tbsp finely grated orange rind

 

For the Buns:

3 cups plain /standard/ all-purpose flour

2 Tbsp baking powder

¾ tsp ground cinnamon

¾ tsp ground mixed spice

¼ cup firmly packed brown sugar

½ cup sultanas

¼ cup currants

¾ cup ginger ale or lemonade

1 cup  soy evaporated milk

 

Glaze:

Bring the glaze ingredients to the boil in a small saucepan and simmer 1 minute. Pour into a greased or sprayed 20cm (8 inch) oven dish.

 

To make the buns:

Sift or sieve the flour, baking powder and spices into a large bowl.

Stir in the brown sugar and dried fruit.

Add the evaporated milk and ginger ale or lemonade and combine to make a scone dough.

Tip dough out onto a floured bench and knead lightly 5 -6 times before flattening out to 2.50cm (1 inch).

Take a 5cm (2 inch) diameter cutter (or suitable glass) and punch out rounds placing them close together on top of the glaze. Gather the scraps and lightly knead to gather them together and make into more rounds to fill the dish.

Bake at 200°C (400°F) for 15 minutes or until risen and golden.

Turn upside down onto a serving platter.

Serve warm.

Makes 15 buns.      

 

SPICY MUFFINS 

This recipe is adapted from a World War 11 cake recipe that has stood the test of time.

 

1 cup brown sugar
1/3 cup oil
1 tsp lemon/ lime juice or cider vinegar
1 tsp vanilla
1¼ cups standard/ all-purpose flour
1 tsp baking soda
1½ tsp ground cinnamon
1 tspground allspice
½ tsp ground cloves
¼ tsp salt
2/3 cup water
3 Tbsp apple purée

In a medium size bowl cream the brown sugar, oil, lemon/lime juice and vanilla.
Sift or sieve the dry ingredients and gradually combine into the creamed mixture alternately with the water.
Finally fold in the apple purée.  
Spoon into greased or sprayed muffin tin.
Bake at 180°C (350°F) for 12- 15 minutes or until cake tester comes out clean.
Cool in tins.

Ice with a plain or lemon flavoured icing with a dusting of cinnamon.
Or top with a cream cheese frosting.

 

CARROT MUFFINS
Carrot muffins are so versatile because they can be eaten at any time of the day and I can't think of a single person who doesn't like them.

 

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1 cup wholemeal (wholewheat) flour
½ cup standard / all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
½ tsp ground ginger
⅓ - ½ cup brown sugar
⅓ cup raisins or walnuts, chopped if large
1 cup grated carrot
½ cup oil (rice bran or canola are my choice)
⅔ cup milk (oats /nut/ soy/ cows)
1 tsp vanilla essence/ extract

 

Grease or spray a 12 hole muffin tin.
Sift or sieve the dry ingredients into a medium size bowl.
Add the raisins and grated carrot and stir to combine. Make a well in the ingredients.
Combine the wet ingredients in a shaker then pour into the well. Mix well.
Spoon batter evenly among the muffin holes.
Bake at 180°C (350°F) for 15 - 20 minutes or cooked when tested.
Stand for 5 minutes then turn out onto a wire cake rack to cool.
Makes 10.

These muffins can be iced with icing flavoured with butter essence.
Or top with a cream cheese frosting and sprinkle with pumpkin seeds and chopped apricots.

SAGE ADVICE: Keep muffins in the refrigerator if they are cream cheese topped.

 

DESSERT BROWNIE MUFFINS

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1 cup unsweetened apple sauce or purée (plus 1 - 2 Tbsp water if you think it's too dry)

2 Tbsp oil
¾ cup standard/ all-purpose flour
⅓ cup cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup brown sugar
½ cup dark chocolate chips/bits
¾ cup frozen raspberries OR blueberries

Lightly spray a 12 hole muffin pan OR a 6 hole Mex Tex muffin pan
Preheat oven to 180C° (350F).
Place the apple and oil in a medium size bowl. Add the brown sugar.
Sift or sieve in the flour, cocoa powder, baking powder, baking soda and salt.
Fold in the flour mix and mix until just combined (too much mixing will toughen the muffins).
Gently fold in the chocolate bits and frozen raspberries or blueberries.
Spoon into 9 or 10 muffin holes or 6 Mex Tex).
Bake for 20 - 25 minutes (longer for Mex Tex) or until centre is set.
Cool in muffin pan for 5 - 10 minutes then gently remove and sit top down on a cake rack as they are too fragile to be sat on their base. Cool. They will firm up as they cool.
Makes 9 - 10 muffins (OR 6 Mex Tex ones).
Dust with icing sugar to serve.

Serve warm or at room temperature with whipped cream, ice cream, etc, as a dessert.

 

CLASSIC VICTORIA SANDWICH

The most asked for recipe I receive has to be for a plain sponge-like cake. I've experimented on and off for some time and never been satisfied with the results. This Victoria Sandwich, will, I'm sure, will tick all the boxes. It looks and tastes like the real McCoy.

 

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150g (5 oz) margarine, softened in needed
1 cup caster sugar
1 tsp golden syrup or maple syrup
6 Tbsp milk (oat, soy, nut, etc)
5 tsp No Egg whisked into 5 Tbsp water
1¾ cups standard all purpose flour
6 tsp baking powder

Grease and line with baking paper 2 x 20cm (8 inch) round sponge cake tins.

Place the margarine, into a large microwave safe bowl. Heat to melt.
Add the caster sugar, golden syrup, milk of choice and combined No Egg and water to the bowl.
Sieve or sift in the flour and baking powder and add to the bowl.
Beat the ingredients together on medium speed to form a smooth, soft batter (about 2 - 3 minutes).
Divide the batter evenly between the tins and smooth the surface with spatula or the back of a spoon.
Bake at 180°c (350°F) for 20 - 25 minutes until golden and cooked when tested.
Stand for a few minutes on a wire cake rack then turn out to cool completely.

The cakes can now be sandwiched together with a red (or strong flavoured apricot) jam (and mock cream). Dust the top with icing sugar.
Serves 10.

Note:
For a chocolate Victoria Sandwich swap 2 Tbsp flour for 2 Tbsp cocoa powder.


MOCK CREAM
100g margarine
1 cup icing (confectioners) sugar
few drops vanilla extract or paste, optional

Beat the margarine until smooth and creamy, then gradually add the icing sugar. Beat in the optional vanilla.
Spread the mock cream over the bottom of one sponge, top it with red jam then sandwich the second sponge on top. Dust with icing sugar.

 

Take a look at the Gift in Jars recipe page, too. They are all vegan and the ingredients don't necessarily have to be place in a jar first.

 

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