Tag: Dessert

Dairy free Butter cream

***Dairy free, soya free, egg free, wheat/gluten free ***

Ingredients
250g df butter (soft stork margarine in gold foil).
500g icing sugar
1-2 tablespoons warm water

1 tsp vanilla essence (optional)

Method

  • Beat the margarine.
  • Sieve half the icing sugar in to the margarine and add water.
  • Beat well.
  • Add remaining sieved icing sugar and beat well.
  • Add a little more water if it’s too stiff.
  • Add vanilla essence or food colouring as required.
  • For chocolate buttercream, add a tablespoon of cocoa powder when sieving the icing sugar.

Raspberry muffins

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

Really moist buns

** Ingredients **

50g raspberries

125ml golden syrup

80ml milk (any alternative milk)

60ml oil

125ml yogurt (I use koko yogurt)

180g self raising gluten free flour

1 tsp baking powder

** Method **

  • Preheat oven to 180 degrees Celsius
  • Whisk the golden syrup, milk, oil and yogurt together.
  • Add to the flour and baking powder.
  • Mix well.
  • Fold in the fruit.
  • Put in bun cases and bake for 12/15 minutes.

Alternatives
– Add 50g strawberries

– Add 50g blueberries

– Add 50g dairy free chocolate

– Add 50g grated carrot

– Add 50g grated apple

– 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.

Simple moist muffins

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

Really moist buns

*** Ingredients ***

100ml golden syrup/maple syrup/corn syrup.
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

** 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 bun cases and bake for 18/20 minutes. The recipe makes 10 muffins.

For a cake, put in cake tin and bake for 30 minutes, test with skewer to ensure its cooked through.

For a sandwich cake, double the amount and fill with vegan butter cream. Dairy free Butter cream

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 Ganache

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

Ingredients

280ml/1 cup canned coconut milk –  the coconut milk cream from a 400g of tinned coconut milk

30ml/2 tablespoons Coconut oil

300g/2 cups dairy free chocolate (broke in small pieces)

250g/2 cups icing sugar (powdered sugar) (you may need extra if it does not thicken)

Method

  • Place the coconut milk and coconut oil in a saucepan over a medium heat, do not allow it to boil.
  • Pour the hot mix over the broken chocolate and mix until all the chocolate as melted. This may take a few minutes
  • Whisk until full combine.
  • Slowly add the sugar while the whisk is going. Whisk at a high speed for about an minute.
  • Place in fridge for about an hour until it complete cools down. It should now have thickened.
  •  Whisk again at a high speed, if it still isn’t thick, then slowly add some more sugar, until you get the required consistency.
  • Spread on your cake/cupcakes/buns.
  • It may also be used between two biscuits to make a biscuit sandwich.
  • Any left over ganache can be rolled and made into sweets.

Vegan Meringues

*** Vegan meringues ***

Ingredients

Aquafaba from one can of chickpeas (200ml)
150g/1&half cups of icing sugar (powdered sugar) – sieved
1 tsp of cider vinegar
1 tsp vanilla extract

Method

  • Whisk the aquafaba, sugar, vanilla and apple cider vinegar at a high speed for at least 10 minutes. It requires an electric mixer.
  • The bowl must have no grease, wipe with some cider vinegar. Wipe the baking tray apple cider vinegar. Any grease will cause them to collapse.
  • Bake in over at 120C/245F for 1 hour 15 minutes (if you prefer them browned leave for longer). Leave in oven for at least another 30 minutes once you turn of the oven, better still leave until oven is fully cooled down.

They taste and look like egg meringues.

Birthday cake – chocolate

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Vegan Chocolate cake

*** Dairy free, soya free, egg free and wheat free ***

Ingredients

  • Dry ingredients

280g self raising flour

70g caster sugar

1 teaspoon baking powder

Half teaspoon bicarbonate soda

Pinch of salt

  • Wet ingredients

375ml dairy free milk

120ml coconut oil melted

180ml apple puree

180ml golden syrup

2 teaspoons of apple cider vinegar

Method

  • Preheat the oven 180 degrees Celsius.
  • Mix the dry ingredients together
  • Put the wet ingredients in a separate bowl and whisk.
  • Add the wet ingredients to dry ingredients, mixing constantly.
  • Immediately put into lined cake tin (or split between 2 tins if you want to make a sandwich cake)
  • Bake for 28 minutes, less time if you bake in 2 halves (sandwich cake). Be careful not to over bake.

Apple layered cake

apple cake

Apple layered cake
*** Dairy free, soya free, egg free and gluten free ***
Sponge layer
170g self raising gluten free flour
1&half tsp baking powder
100g caster sugar
40ml flavourless oil (I used sunflower oil)
70ml apple puree
200ml milk (I use rice milk)
Apple layer
2 medium cooking apples
3 tablespoon caster sugar (may need to vary depending on sweetness of apples)
*** Method ***
Preheat oven to 180 deg Celsius
– Sponge layer –
Mix all dry ingredients
Add the remaining ingredients and mix well.
– Apple layer –
Line cake tray with parchment paper.
Slice apples thinly and layer on tray.
Sprinkle sugar over the apples.
Pour sponge mix over the apple mix and bake for 20/22 minutes.

Vegan gluten free brownies

*

** Vegan gluten free brownies ***
Dairy free, soya free, egg free and gluten free
Too tasty.

1 tbsp milled flaxseed
50ml lukewarm water
250g any plain flour (I use gluten free)
60g cocoa powder
200g caster sugar
150g brown sugar
1 tsp baking powder
Pinch of salt
100ml milk (I use rice milk)
120ml water
280ml flavourless oil (sunflower oil, vegetable oil, rapeseed oil)

*** Method ***
• Mix the flaxseed and water and whisk, leave a side for at least 10 minutes
• Preheat oven to 180 degrees Celsius
• Mix together the flour, cocoa powder, sugars, baking powder and salt (dry mix)
• In a separate bowl, put all the other ingredients along with the extra water and whisk well. (Liquid ingredients)
• Slowly add the liquid ingredients to the dry ingredients. Ensure it is mixed well.
• Pour into a greased baking dish.
• Baked for 30 minutes. Do not over bake, should still be soft in the middle.