VEGAN BISCOFF GINGERBREAD CINNAMON ROLLS

As a child, I didn't spend a lot of time in the countryside, which is odd, considering both my parents were raised there, but what little time I got to spend there was always filled with freshly baked bread and pastries. Partially because there really weren't any shops around, so everything had to be homemade, but partially because it was simply a part of pride and tradition - to welcome each day with a freshly baked loaf.

And I believe that is where my love for breads, pastries, and sweet dough desserts originated. In those chilly early summer mornings, with piping hot bread rolls and icy cold plum jam. It still holds quite a bit of nostalgia for me, despite everything.

Sweet dough, as I've written many times before, is simply irresistible to me. It doesn't really have to be enriched, either. As long as there is a bit of sweetness in the dough and plenty of filling, I will love it.

And these rolls are just like that. The dough is absolutely perfectly soft and spiced to perfection, the filling is gorgeously creamy, with just a hint of cinnamon, and they are marvellous served right out of the baking pan. Preferably with a glass of cold milk, to balance it all out.

On a final note, if you want, you can absolutely divide the dough into smaller rolls and bake accordingly, but there is something beyond special in a massive cinnamon roll that almost takes up the whole plate. Naturally, it is not an everyday treat given its size, but it is something special.

Ingredients
For the softest gingerbread dough
350 grams plain flour
200 millilitres tepid water
30 millilitres neutral oil
1/2 teaspoon vanilla bean paste
30 grams brown sugar
25 grams fresh yeast
10 grams salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
For the filling
120 grams nocciolata, vegan
1/2 teaspoon vanilla bean paste
1 teaspoon cornflour
1/4 teaspoon ground cinnamon
4 Biscoff biscuits, finely brushed, 32 grams
For the optional frosting
50 grams vegan cream cheese
1 tablespoon icing sugar, to taste
1 tablespoon soy milk

Preparation

Start by making the gingerbread dough. Take a medium bowl, crumble in the fresh yeast, add in the sugar and water, and mix well. Set the bowl aside for about 10-15 minutes so the yeast can dissolve and activate.

Meanwhile, sift the flour into a large bowl, add in the salt and spices, and blend well. Once the yeast is ready, make a well in the centre of the flour, pour it in, and add in the vanilla and oil. Mix with a wooden spoon or a very sturdy spatula until a very soft dough forms.

Turn the dough out onto a floured surface and knead it by hand for about 5 minutes or so, until it becomes supple and smooth. If it is sticking too much to your hands, feel free to add a bit more flour, so it is manageable. Place the dough back into the bowl, cover it with a kitchen towel, and let it rise in a warm spot for about an hour, or until doubled.

While the dough is resting, make the filling. Take the softened nocciolata spread and mix it well with the vanilla, cinnamon, and cornflour. Set aside, but do not refrigerate.

Once the dough is ready, take it out of the bowl and knead it gently. Roll it out into a long rectangle. Spread the nocciolata all over the dough, sprinkle on the crushed Biscoff biscuits and roll it up starting from the shorter side, so the rolls are nice and tall. Slice the roll into four large pieces and arrange them in a rectangular baking pan (20x20 cm), lined with baking parchment.

Cover them with a clean cloth, and let them rest and rise for about 20-30 minutes, while the oven preheats. Bake them in a nicely preheated oven, at 200˚C, for about 15-18 minutes, or until evenly browned. If desired, mix all the frosting ingredients, put them in a small piping bag, decorate the freshly baked rolls and serve immediately. Yields 4 extra large rolls.

Author's note: These can be sliced into smaller rolls, and baked for a shorter period of time, around 12 minutes.

VEGAN WHITE CHOCOLATE PISTACHIO TRUFFLES

Vegan white chocolate, roasted salted pistachios, pistachio liqueur. The perfect trifecta for any recipe, really. And even better if the dessert in question is a gorgeous little truffle.

As I am an avid fan of all truffles and bonbons, one of my earliest kitchen memories is actually me lurking in the distance while bonbons were prepared for a celebration. There is something equally tempting and adorable about them, that I find simply irresistible.

Not to mention how quickly they come together, how handy they are for gatherings or picnics, or how useful they are for meal prepping. They are simply a lovely little treat that people love to enjoy, no matter the occasion.

Ingredients
100 grams vegan vanilla biscuits, finely ground
60 grams roasted salted pistachios, finely ground
50 grams icing sugar, sifted
90 grams vegan block butter
50 grams vegan white chocolate
1/4 teaspoon vanilla bean paste
15 millilitres vegan pistachio liqueur or vegan white chocolate liqueur
50 grams vegan white chocolate, for decoration

Preparation

Take a medium bowl and whisk together the ground vegan biscuits, ground pistachios, and icing sugar. Melt together the vegan block butter, vanilla, and vegan white chocolate, and add it to the dry ingredients immediately.

Pour in the liqueur, and mix to form a batter. Depending on the specific biscuits used, you may have to add another splash of liqueur for the batter to come together, depending on how dry they are.

Soy or almond milk will also work perfectly if you do not want to use alcohol.

Once combined, let it cool down a bit, so it can be shaped into truffles. Take out small portions, around 15-18 grams per truffle, shape them into little spheres, and arrange them on a small tray lined with baking parchment. Place them in the refrigerator for at least 2 hours.

When ready to decorate, melt the vegan white chocolate over low heat and let it cool down slightly. Decorate the tops of all the truffles and sprinkle with some additional chopped pistachios, if desired. Keep refrigerated until serving. Yields 20 small truffles.

MINI VEGAN ALMOND COCONUT NO-BAKE CAKE

When it comes to desserts, few treats have the universal appeal a cake does. The texture, the flavour combination, the endless varieties of fillings and toppings truly make cakes a timeless favorite. But as much as I love baking, sometimes it is simply far too warm for the oven to work. That’s where no-bake cakes come in, in all their glory.

Quick and easy to prepare, incredibly indulgent, and requiring very few ingredients, this little beauty is a dessert dream come true for Raffaello truffle lovers. Like many of my cakes are these days, she is tiny, but she is incredibly rich and delicious.

Smooth soy-milk based custard, fragrant coconut, and rich toasted almonds make this little cake a real gem. And simply because I love a texture blend, I added a crunch layer to resemble that signature crunch Raffaello truffles have, and some additional flaked almonds on top, for good measure.

It is best served with freshly brewed coffee and in good company.

Ingredients
For the base
50 grams vegan vanilla biscuits, finely ground
30 grams vegan block butter, melted
20 millilitres soy milk
For the fillings
200 millilitres soy milk, cold
25 grams cornflour
1 teaspoon plain flour
50 grams granulated sugar
50 grams vegan block butter
20 grams desiccated coconut
45 grams ground toasted almonds
For the crunch layer
40 grams vegan white chocolate, chopped finely
10 millilitres vegan coconut liqueur
15 grams flaked almonds, toasted

Preparation

Start by making the filling, as it needs to cool down. Pour the soy milk into a medium saucepan, add in the cornflour, plain flour, sugar, and vanilla, mix well, and place it over medium heat. Let it come to a boil, and cook, stirring vigorously, for 2-3 minutes, until glossy and thick.

Remove from the heat, add in the vegan block butter, and let it stand for a minute, so it starts to melt. Using an electric mixer on high, whip the custard well, cover the top with a piece of cling film, and let it cool down to room temperature.

While the filling is cooling, make the base. Place the ground biscuits into a medium bowl, add the melted butter and milk, and mix until combined. Depending on the type of biscuits you use, you might need to add another splash of milk, as the base should be soft and not crumbly.

Place a small cake ring or a bottomless springform pan (12 cm) on a cake platter, line it with a sheet of acetate or baking parchment, add press the batter down, creating the base of the cake. Level it as much as possible and set aside. If your kitchen is very warm, you can refrigerate it.

Once the custard is almost cool to the touch, whip it with an electric mixer on high once more, and divide it into two parts. Add desiccated coconut to one part and ground almonds to the other.

Melt the vegan white chocolate and the liqueur over low heat, add in the flaked almonds, and mix very well. Working quickly, pour it onto the cake base, gently press it down, and leave it to set.

As soon as the crunch layer is ready, add both fillings by the spoonful in an alternating fashion, until everything is used up. Level the top, and place it into the refrigerator for at least 6-8 hours.

Once ready to serve, top with more toasted flaked almonds, and serve with freshly brewed coffee. Yields 6 modest servings.

MINI VEGAN BLACKBERRY ROSE CAKE

When it comes to rose-flavoured desserts, people either love them or they don't. There really isn't a middle ground. Some people, like myself, love the floral aroma and taste, while others say it tastes like perfume. Granted, sometimes it can venture into that area, especially if rosewater extract is used.

But when fresh roses are used, like in this recipe, the flavour is mild and pleasant, just there enough to compliment the blackberries without overpowering the cake. And to me, roses pair perfectly with berries.

This is one cake I am very proud of, because it combines such wonderful textures - the gentle crunch from the delicate flaked almonds, the fudge chocolate cake, airy blackberry mousse, and a marvellous rose jelly. I simply love everything about it.

On a final note, if you wish, you can use rosewater or even rosewater extract, but please, do not use more than a few drops. Especially if it is an extract or a baking emulsion. It is better to use less, take my word for it.

Ingredients
For the fudge cake base
50 grams plain flour
10 grams unsweetened cocoa powder
1/2 teaspoon baking powder
40 grams granulated sugar
15 millilitres neutral oil
1/2 teaspoon vanilla bean paste
75 millilitres freshly brewed coffee
For the blackberry mousse
150 grams fresh blackberries
20 grams cornflour
75 grams granulated sugar
60 grams vegan block butter
1/2 teaspoon vanilla bean paste
200 millilitres vegan double cream
For the fragrant rose jelly
40 millilitres water
2 fragrant organic roses of your choice, petals only
10 grams cornflour
1/3 teaspoon xanthan gum
20 grams granulated sugar
For the almond crunch
60 grams dark chocolate (70%)
30 millilitres vegan blackberry liqueur or unfined blackberry wine
30 grams flaked almonds, lightly crushed
For the chocolate glaze
50 grams dark chocolate (75%)
15 millilitres neutral oil

Preparation

Start by making the rose jelly, as it needs to be frozen. Remove the rose petals and gently rinse them under cool water to remove any dirt, being very careful not to damage them. Arrange them in a single layer to dry as you work. Bring the water to a boil, remove from the heat, and immediately add in the petals. Cover, and let steep until the water is completely cool. Strain or remove the petals, and pour the water into a saucepan. Mix together the xanthan gum with the cornflour and sugar, making sure it is very well distributed.

Add everything to the saucepan, place over medium heat, and let it come to a boil, stirring often. Once it starts to boil, cook until thickened, about 2-3 minutes, stirring vigorously. As soon as it is done, remove it from the heat, and whisk very well once more, either by a wire whisk or an immersion blender, and transfer it to a 10-cm round cake pan or a pastry ring, lined with baking parchment. Level the top and cover it with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 6 hours, or until frozen solid.

Next, make the chocolate cake. Line a small round cake pan (13 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 180°C.

Sift together the plain flour, cocoa powder, and baking powder, add in the sugar, and whisk well. Pour in the coffee, oil, and vanilla, and whisk until just combined. Pour the batter into the prepared pan and bake the cake immediately, in a nicely preheated oven, at 180°C, for about 8-10 minutes. Check the cake with a toothpick even before the indicated time, as it will be thin, making sure it stays soft and fudgy. Let it cool in the pan completely.

Next, make the blackberry mousse filling. Place the berries into a blender, add in the sugar and cornflour, and blend until completely smooth. Pour it into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often. The batter will be thick, and because there is no additional water, as soon as it starts to boil, whisk vigorously, and cook until glossy, about 2-3 minutes. Remove it from the heat, and add in the diced vegan block butter and vanilla. Blend the butter well into the cooked custard, either with a hand mixer or an immersion blender, cover the top with a piece of cling film, and let it cool down to room temperature, and then place it into the refrigerator for at least 4 hours.

When everything is ready, proceed to assemble the cake.

Whip the vegan double cream until soft peaks form, then remove the fruit custard from the refrigerator and whip it until smooth. Add the cream to the fruit and whip on the highest speed until firm peaks form. Keep refrigerated until filling the cake.

Level the cake if needed, and place a cake ring on a serving platter and line it with a strip of acetate. Melt the dark chocolate and the blackberry liqueur over low heat, add in the flaked almonds, and mix everything well. Quickly pour it into the cake ring, add the cake layer, gently press it down, and leave it to set.

Add half of the blackberry mousse onto the cake layer, position the frozen rose jelly in the centre, and then add the rest of the mousse around it and on top of it. Take your time with this step, making sure there aren't any empty pockets around the insert. Level the top and place the cake briefly in the refrigerator.

For the glaze, chop up the dark chocolate finely, add in the oil, and melt everything together over low heat or in the microwave. Once melted, let it cool down slightly and thicken up, then quickly glaze the cake, and return it to the fridge for at least 8 hours.

Serve well-chilled, with strong coffee, and keep refrigerated until serving. Yields 16 servings.

VEGAN WALNUT PLUM CAKE

Growing up, my family did not make cakes. One or two aunts, just on special occasions, and that was it. But crêpes? Quite frequently, to my absolute delight.

Crêpes are one of those sweet treats that are endlessly tailored and honestly, quite delicious all on their own, if you love sweet doughs as much as I do. But they are the best with a lush filling, that goes without saying.

This is a very indulgent cake, with a gorgeously creamy walnut filling that simply melts on every bite. Toasted walnuts do give this cake a very unique depth that can only be experienced, not described.

My heartfelt recommendation is to serve it in thin slices, with strong coffee, as it is very rich. Not overly sweet, but rich indeed, and it does need something to balance it out.

Ingredients
For the crêpes
300 grams plain flour
2 teaspoons baking powder
200 grams ripe plums, weighed pitted
600 millilitres carbonated water
60 grams granulated sugar
1 teaspoon vanilla bean paste
For the walnut filling
500 millilitres soy milk, cold
200 grams granulated sugar
50 grams plain flour
40 grams cornflour
150 grams vegan block butter, diced
10 grams vanilla bean paste
250 grams toasted walnuts, ground

Preparation

Start by making the crêpes. Purée the plums completely, and pass them through a sieve to remove all the skins. Weigh out the purée and add 120 grams into a large bowl. Pour in half of the carbonated water, add the sugar, and the vanilla, and mix very well.

You cannot overmix this part, so take your time and let the sugar dissolve.

Sift in the flour and the baking powder, and mix to form a thick batter. Add in the rest of the carbonated water, and whisk until just smooth.

The batter will be quite runny and there may be a few tiny lumps, and that is fine.

Take a large crêpe pan, 20-22 cm in diameter, lightly oil or spray it with a cooking spray just once. Place it over medium high heat and let it heat up. Once ready, take about 80 millilitres of batter, and pour it onto the heated pan, quickly swirling so the batter covers the whole surface.

You can also use a crêpe spreader to ensure the crêpes stay thin, which is what is needed.

Cook on medium high heat until the surface looks set, flip it over gently, and cook for 15-20 seconds more. Repeat with the rest of the batter, until all of it is used up. Set them aside to cool down completely.

You should have 12 crêpes, but it's fine if you get more, even better.

To make the filling, pour the soy milk into a large saucepan, add in the plain flour, cornflour, sugar, and vanilla, blend well, and place it over medium-high heat. As soon as it comes to a boil, start stirring vigorously, and cook for 2-3 minutes, until it cooks into a glossy custard. Remove from the heat, pour it into a large bowl, and add in the cubed vegan block butter.

Let it stand for a minute, and then whip it well using an electric mixer on high. Mix until everything blends together, cover the top with a piece of cling film, and let it cool down to room temperature. Once the custard is almost cool to the touch, whip it with an electric mixer on high, add in the ground walnuts, and blend very well. Place it in the refrigerator for about 15 minutes.

Once the filling is firm and the crêpes are cool, proceed to assemble the cake.

Reserve about a fourth of the filling for frosting the cake, and divide the remaining filling in 11 equal parts if you have 12 crêpes. If you have more, divide accordingly.

This is best done by weight, using a digital scale for precision, as there are many layers, and it is preferable they are all evenly stacked.

Place the first crêpe on a serving platter, top it with a portion of the filling, spread it all the way out to the edges, top with another crêpe, then with filling, and continue stacking until all of the crêpes are used up. Frost the entire cake with the reserved filling and place it into the refrigerator for at least 8 hours. Serve with fresh seasonal fruit and strong coffee. Yields 20 rich servings.