Vegan Oreo cheesecake

This is a great dessert idea.

Dairy free, egg free.

Easily made gluten free by using gluten free biscuits.

Ingredients

BASE

  • 200g oreos biscuits
  • 100g dairy free butter

‘CREAM CHEESE’ TOPPING

  • 200 g /1 cup cashews
  • 70g/third cup coconut oil
  • 125ml/half cup tinned coconut milk cream
  • 100g/1 cup Oreos
  • 45mk/3 tbsp lemon juice
  • 1 tsp vanilla
  • 60ml/quarter cup maple syrup

Method

  • Soak the cashews over night in water.
  • Place tin of coconut milk in fridge overnight. The cream will rise to top.
  • Make the base first as this needs to set, crush the biscuits and melt the dairy free butter. Mix well together.
  • Remove the cashews from the water. Put them in blender with the lemon juice. Blend until smooth. This may take about 10 minutes.
  • Add cream from tin of coconut milk and blend well.
  • Add remaining ingredients into blender and mix well. Keep a few biscuits to crumble into the mix.
  • Spoon onto base and place in fridge overnight. If it doesn’t set you can freeze and defrost when needed.
  • Decorate with mini oreos.

ALTERNATIVES

  • Use 100g of strawberries instead of oreos
  • Fold chocolate chips into topping
  • Use a mixture of digestive biscuits and ginger biscuits in base
  • Make gluten free by using gluten free biscuits

Rainbow Birthday Cake 🌈

*** Ingredients ***

200ml golden syrup/maple syrup/corn syrup.

190ml milk (any alternative milk)

140ml oil

300ml yogurt (I use plain koko yogurt but any yogurt will work)

400g self raising flour (I use gluten free self raising flour)

2 tsp baking powder

Selection of colours of food dye


** Method **

Preheat oven to 180 degrees Celsius

Whisk the syrup, milk, oil and yogurt together.

Add to the flour and baking powder.

Mix well.

Divide into 5 equal quantities. Add your preferred colour to each layer.

Put each layer in cake tin and bake for 20 minutes.

When cool, spread or pipe vegan butter cream between each layer. Decorate as required.

Dairy free Butter cream

Vegan moist loaf cake

This loaf is vegan and gluten free. The flavour will depend on the flavour of the yogurt.

It is really tasty and moist. It also freezes well so will a good snack to have on hand.

*** Ingredients ***

100ml/150g golden syrup/maple syrup/corn syrup.
80ml/⅓ cup milk (any alternative milk)
60ml/¼ cup flavourless oil
125ml/½ cup of dairy free yogurt (flavoured yogurt will change flavour of loaf)
180g/1&½ cups gluten free self raising flour
1 tsp baking powder

** Method **

Preheat oven to 180 degrees Celsius
Whisk the syrup, milk, oil and yogurt together.
Add to the flour and baking powder.
Mix well.
Put in loaf tin and bake for 45 minutes.
Test with skewer to ensure its cooked through.

Flavourless oil – Sunflower oil, rapseed oil, vegetable oil, corn oil, peanut oil.


Golden syrup
A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia.
Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.
It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour.
A common brand used is Lyle Golden Syrup.

Vegan Chocolate sandwich cake

Vegan chocolate cake

#dairyfree #soyafree #eggfree #vegan #glutenfree #nutfree

Ingredients

300g/3 cups gluten free self raising flour
75g/3 quarters cup cocoa powder
2 tsp baking powder
150g/4 quarters cup caster sugar
90ml/6 tblsp flavourless oil (sunflower/vegetable/rapeseed oil)
300ml/1&quarter cup milk (rice milk is best in vegan baking)
30ml/2 tblsp/45g golden syrup or maple syrup or honey

Method

  • Preheat fan oven to 180C/355F.
  • Sieve flour, cocoa powder and baking soda together. Add the sugar.
  • In another bowl whisk the milk, oil and syrup together.
  • Add the liquid to dry ingredients and mix well.
  • Pour into two lined or greases tin – 8 inch circular tins
  • Bake for 30 minutes, be careful not too over bake as it will dry out.
  • Leave to cool in the tins for at least 30 minutes, remove from tins and put on wire tray to cool fully.
  • When fully cool put buttercream in between cake layers.

Chocolate chip loaf

*** Ingredients ***

25ml golden syrup/maple syrup/corn syrup.
100g brown sugar
80ml milk (any alternative milk)
60ml oil
125ml yogurt (I use koko yogurt)
180g self raising flour (I use gluten free self raising flour)
1 tsp baking powder
100g dairy free chocolate chips or chocolate chunks

** Method **

Preheat oven to 180 degrees Celsius
Whisk the syrup, milk, oil and yogurt together.
Add to the sugar, flour and baking powder.
Mix well.
Carefully fold in the chocolate.
Put in loaf tin and bake for 45/50 minutes.

Flourless chocolate brownies

*** Dairy free, Soya free, Egg free and Gluten free ***

Ingredients

1 can of chickpeas (400g) in liquid

125g/half cup of peanut butter/any nut butter

4 tbsp maple syrup

2 tbsp flavourless oil

1 tsp baking powder

Half tsp baking soda

1 tbsp cocoa powder

Pinch of salt

100g/half cup chocolate chips

Method

  • Preheat oven to 180C/355F. Line a 8 inch square tin.
  • Put chickpeas with aquafad in food processor and blend until smooth
  • Add all other ingredients, except the chocolate, in the food processor and put on at medium/high until fully mixed.
  • Fold in half the chocolate.
  • Spread mix in tin.
  • Sprinkle remaining chocolate across top of mixture.
  • Bake for 25/30 minutes. It should be soft but golden brown on top.
  • Leave in tin to cool down.
  • Cut in squares – should make about 9 blondies.

Alternative

  • Add half cup of chocolate nuts
  • Add 2 tbsp dried fruit
  • Add 1 tbsp chocolate spread

Flourless blondies

Chocolate chip blondies

*** Dairy free, Soya free, Egg free and Gluten free ***

Ingredients

1 can of chickpeas (400g)

125g/half cup of peanut butter/any nut butter

3 tbsp maple syrup

2 tbsp flavourless oil

1 tsp baking powder

Half tsp baking soda

Pinch of salt

100g/half cup chocolate chips

Method

  • Preheat oven to 180C/355F. Line a 8 inch square tin.
  • Drain the chickpeas. Set aquafad aside for use in other recipes.
  • Put chickpeas and all ingredients, except chocolate, in food processor and put on at medium/high for 10 minutes. (Mixture will be thick and sticky)
  • Fold in half the chocolate.
  • Spread mix in tin.
  • Sprinkle remaining chocolate across top of mixture.
  • Bake for 20/25 minutes. It should be soft but golden brown on top.
  • Leave in tin to cool down.
  • Cut in squares – should make about 9 blondies.

Alternative

  • Add half cup of chocolate nuts
  • Add 2 tbsp cocoa powder
  • Add 1 tbsp chocolate spread

Aquafaba – liquid from the tinned chickpeas

The aquafaba can be used as an egg replacement. It makes really good meringues.

Meringues

Meringues

Vegan Victoria Sponge Cake

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Vegan Victoria sponge

****dairy free, soya free, egg free and gluten free ****

Ingredients

400g/3 cups self-raising gluten free flour
1 tsp baking powder
1 tsp bicarbonate of soda
225g/1¼ cups caster sugar
120ml/half a cup flavourless oil (vegetable oil, sunflower oil, rapeseed oil)
400ml/1⅔ cups rice milk (or any milk)
3 tbsp/40ml/50g golden syrup
1 tsp vanilla extract

Method

  • Preheat oven 180/350 degrees. Grease 2 8 inch/20cm circular tins.
  • Mix dry ingredients together
  • In a separate bowl, mix all liquid ingredients together. Whisk to incorporate air.
  • Add wet ingredients to dry ingredients and mix until ingredients are completely combined. Do not over mix.
  • Divide equally between the 2 cake trays.
  • Bake in oven for 35 minutes.

Use buttercream between layer. https://freefromyummies.ie/2018/11/14/dairy-free-butter-cream/

Chocolate ganache 

Lemon Drizzle cake

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Tasty Lemon cake that is dairy free, soya free, egg free, vegan, nut free and gluten free

Ingredients

4 tbsp flaxseed

160ml warm water

250g gluten free self raising flour

200g dairy free butter/margarine – soft

200g caster sugar

2tsp baking powder

3 tbsp milk (Rice milk is best in vegan baking)

1 lemon – juice and finely grated zest

Lemon drizzle

Juice of one lemon

100g sugar

Method

  • Preheat oven to 160 deg celcuis.
  • Mix the flaxseed to the water and whisk it. Set aside for at least 10 minutes
  • After the 10 minutes, mix all ingredients together until completely combined.
  • Put into a lined baking tray, bake for at 35/40 minutes.
  • While in the oven, make the drizzle. Mix the lemon juice and sugar. Pour the drizzle over the cake once you take out of the oven.

Apple Squares

Apple dessert

*** Dairy free, soya free, egg free and gluten free ***

These freeze well and store in freezer for up to 3 months.

Ingredients
200g self raising gluten free flour
1 tsp baking powder
100g sugar
50ml flavourless oil (sunflower oil, vegetable oil, rapeseed oil)
160ml milk (any alternative milk)
15ml/1 tbsp/20g golden syrup
1 tsp cider vinegar

1 medium cooking apple

Method

  • Line a 200mm x 200mm baking tray with parchment/greaseproof paper.
  • Preheat oven to 180 Degrees Celsius

Sponge layer

  • Mix all dry ingredients
  • Add the remaining ingredients and mix well.

Apple layer

  • Slice apples thinly and layer on tray.
  • Sprinkle sugar over the apples.
  • Pour sponge mix over the apple mix and put into oven as quickly as possible and bake for 22/25 minutes.