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
  • 65ml/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.
  • Add cream from tin of coconut milk and blend well.
  • Add remaining ingredients into blender and mix well.
  • 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
  • Add chocolate chips to topping
  • Use a mixture of digestive biscuits and ginger biscuits in base

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 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.

Moist apple muffins

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

Really moist buns

** Ingredients **

1 cooking apple – finely chopped

50ml/3 tblsp golden syrup/maple syrup/honey

80ml/third of a cup of milk (any alternative milk)

60ml/quarter cup of any flavourless oil

125ml/half cup yogurt

180g/1&half cup self raising gluten free flour

1 tsp baking powder

** Method **

  • Preheat oven to 180 degrees Celsius
  • Whisk the syrup, milk, oil and yogurt together. (This is an important step)
  • Add to the flour and baking powder.
  • Mix well but don’t over mix.
  • Fold in the fruit.
  • Put in bun cases and bake for 18 minutes.

Alternatives
– Add 50g strawberries

– Add 50g blueberries

– Add 50g dairy free chocolate

– Add 50g grated carrot

– Replace 50g of the flour with cocoa powder

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.

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.

Chocolate mallowcake

Ingredients

  • 200g digestive biscuits (read ingredients)
  • 80g dairy free butter (melted)
  • 3 tbsp warm water
  • 130g plain chocolate
  • 20 Marshmallows
  • 4 tbsp chickpea aquafad
  • 240ml (1 cup) double dairy free cream

Method

  • Crush biscuits. Add melted butter and mix well.
  • Put into a lined cake tin and press down. Put aside to set.
  • Melt chocolate in bowl over saucepan of hot water. When chocolate is almost melted, add marshmallows. Mix well until marshmallows are fully melted and combined.
  • Add the warm water to chocolate mixture and mix well.
  • Place in fridge to cool.
  • Whip aquafad until stiff, it’ll take about 10 minutes. Add cold chocolate mixture.
  • Whip cream and add to chocolate mixture.
  • Spoon over biscuit mixture and place in fridge to set for at least 2 hours.

Alternative

  • Any biscuits can used including gluten free biscuits.
  • Add chocolate chips after whip cream.
  • Add chopped nuts to chocolate mixture.
  • Decorate with strawberries.

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

Vegan Victoria Sponge Cake

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Vegan Victoria sponge

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

Ingredients

Ingredients

400g/3 cups self-raising gluten free flour
1 tsp baking powder
1 tsp bicarbonate of soda
250g/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/60g golden syrup
1 tsp vanilla extract

400g/3 cups self-raising gluten free flour
1 tsp baking powder
1 tsp bicarbonate of soda
250g/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/60g golden syrup
1 tsp vanilla extract

Method

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 whisk until ingredients are completely combined.
  • Divide equally between the 2 cake trays.
  • Bake in oven for 35 minutes.
  • 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 whisk until ingredients are completely combined.
  • Divide equally between the 2 cake trays.
  • Bake in oven for 35 minutes.
    • 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 whisk until ingredients are completely combined.
    • Divide equally between the 2 cake trays.
    • Bake in oven for 35 minutes.
    • 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 whisk until ingredients are completely combined.
    • 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/

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

    Chocolate ganache 

    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.

    Caramel Slices

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    Caramel Slice

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    Caramel Slices

     

    Updated recipe

    ** Dairy free and gluten free caramel slices **
    These are also soya free and egg free

    These taste great.

    * Shortbread Base *
    125g/1 cup gluten free plain flour
    125g/1 cup cornflour
    15ml/1 tbsp warm water
    160g/¾ cup dairy free butter
    90g/¾ cup icing sugar/powdered sugar

    * Caramel layer *
    A can of condensed milk or Homemade condensed milk made with 1 can of coconut milk (400g)
    90g/¾ cup caster sugar
    1 tbsp maple syrup/golden syrup
    125g/½ cup dairy free butter

    * Chocolate layer *
    150g/¾ cup dairy free and soya chocolate
    1 tbsp coconut oil (optional) – this makes it easier to spread on top

    *Shortbread*

    • Preheat oven to 180 degrees Celsius
    • Mix the butter and sugar together
    • Sieve in the flour and mix well into butter and sugar mix.
    • Add water and bring mix together. Don’t over mix.
    • Press into lined tin (8cm Square tin) and bake for 25/30 minutes.
    • Remove from oven, put aside to cool.

    *Caramel*

    • Put the condensed milk, caster sugar, syrup and butter into a saucepan.
    • Stir constantly over a low heat until sugar melt. Stir constantly to prevent burning. this will take approximately 15 minutes.
    • The mixture will thicken as the sugar and syrup melts.
    • Continue stirring over heat until colour changes to a ‘caramel’. watch carefully as it can easily burn.
    • Leave a side to cool. Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.

    *Chocolate*

    • Melt chocolate (and coconut oil)
    • Ensure caramel is completely cold before spreading across it.

    Leave to cool and harder before cutting.

     

    The Caramel layer can be made without condensed milk but is more temperature sensitive 

    * Caramel layer *
    400g can of coconut milk
    250g/2 cups caster sugar
    30ml/2 tbsp water
    125g/½ cup dairy free butter

    • Place tin of coconut milk in fridge over. This will allow the cream to rise to the top of tin.
    • Put sugar in saucepan and add water.
    • Mix until sugar is wet.
    • Heat over medium heat and boil to a caramel colour.
    • Do not mix as it will crystallise but shake saucepan to ensure that all the sugar melts.
    • Be careful not to burn but you need to bring it to a high temperature, otherwise it won’t set.
    • Take off heat and mix in coconut cream (you will be left with water in tin).
    • Stir quickly as you don’t want it to thicken too quickly.
    • Continue to stir until milk dissolves.
    • Stir in butter while still hot. Make sure butter melts fully.
    • Leave a side to cool. Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.