2 Vegan Dessert Recipes
We all have those days where we crave a traditional British Tea and a piece of cake, right? Well, for those of you who are on the same page as me, I wanted to share two recipes with you that you can make when you're feeling brave.
The dairy replacements here are simply:
- Dairy-free margarine in place of butter, (my all-time favourite is Tomor, which tastes just like butter, or else Stork’s block margarine is also vegan), and
- Soya yoghurt mixed with ground chia seeds in place of the eggs. (Xantham gum or flax seeds also work well in place of the chia seeds, but I think chia seeds are easier to find in supermarkets).
One could call this recipe 'vegan cake' but I just simply call it 'The Ultimate Vegan Victoria Sponge' because half the time when I bake it, no one even knows
The second recipe is a cupcake recipe that you can make instead of the cake. This way, you have a small like cake you can take with you on the go. Again, there are dairy-free supplements and your non-vegan friends and family won't even know that it's vegan.
Enjoy these delicious treats on me...
The Ultimate Nosh Vegan Victoria Sponge
- 2 tbsp ground/milled chia or flax seeds
- 200g dairy-free yoghurt (I used Alpro soya yoghurt)
- 300g dairy-free margarine (Stork block margarine or Tomor are excellent)
- 300g caster sugar
- 300g self-raising flour
- 1tsp bicarbonate of soda
- 150g dairy-free margarine
- 200g icing sugar
- Zest of half a lemon
- Organic strawberry or raspberry jam
1. Preheat the oven to 180C / 350F / Gas Mark 4. Grease and line two 20cm cake tins.
2. In a small bowl, mix together the chia or flax seeds and yoghurt and set aside for 5 minutes or so until the mixture turns 'gloopy'.
3. In a food mixer, beat the margarine and sugar together for 3-4 minutes, (yes, really!), until pale and fluffy.
4. Add the yoghurt & chia/flax seed mixture, and the vanilla extract, then
5. Add the flour, (the remainder if you have added some already), and slowly fold it into the mixture, until fully combined.
6.Divide the mixture between the two tins, and bake for 15-20 minutes until an inserted skewer or knife comes out clean. Then remove from the oven and turn out onto a cooling rack.
7.To make the buttercream, just beat the margarine, icing sugar and lemon zest in a food mixer for 3-4 minutes until very light and fluffy.
8. When the cakes are completely cool, (a few hours at least), smother the top of one with plenty of jam, then smother the buttercream over the bottom of the other cake. Carefully sandwich them together, then sprinkle the top of the cake liberally with icing sugar.
- 1 cup non-dairy milk + 1 tsp apple cider vinegar
- 1/2 cup (1 stick) vegan butter
- scant 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) vegan butter, softened
- 2 1/2 - 3 cups powdered sugar
- 1/4 tsp vanilla extract
- Splash non-dairy milk
1. Preheat oven to 350 degrees and line a standard muffin holder with 12 paper liners.
2. In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Let set to curdle/activate.
3. Add softened butter to a large mixing bowl and cream with a mixer.
4. Then add sugar and vanilla and beat until combined and fluffy - about 2 minutes.
5. Add dry ingredients (omitting sprinkles) to a sifter in this order: 1 cup flour, baking soda, baking powder, salt, and the remaining 1/2 cup flour. Sift over butter/sugar mixture alternating with the almond milk mixture. Blend until well incorporated and no large lumps remain.
6. Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon.
7. Divide evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.
8. Bake on a
In the meantime, prepare
1. Wipe clean your mixing bowl and add softened butter.
2. Beat until light and fluffy. Then add vanilla and mix once more.
3. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy.
4. Drizzle in a little non-dairy milk to thin. You want this frosting to be very thick so it will hold its shape once on the cupcakes. Once cooled, frost cupcakes and top with sprinkles.
5. Serve immediately. Store leftovers covered at room temperature or refrigerated
Go start baking!
Geeta and Team