VEGAN SPICED APRICOT CHOCOLATE MINI CAKE

By now, it is almost my personal tradition to welcome in the coldest part of the year with spice cakes. And this one, full of vegan honey, cinnamon, and sweet apricot filling, really makes for a perfect sweet treat.

Growing up, I adored little honey cakes called Medeno srce, so any dessert that includes apricots and chocolate will forever be my favourite. Here, I paired the apricot filling with some ground Biscoff cookies, for some added texture and their signature spices, and it is a match made in dessert heaven.

My tips for success.

The cake layers are exceptionally fudgy and soft; particularly the ones with vegan honey and mixed nuts, so handle them gently. If you are more comfortable that way, leave the baking paper on until you are ready to assemble the cake, as it makes it easier to move the layers about on your work surface.

You can use fresh apricots if they're in season, defrosted ones if you have them in your freezer, or even tinned apricots from compote. The recipe works perfectly with all of those alternatives. Do keep in mind, though, that tinned ones might lack in flavour a bit, so you might want to consider adding a drop of two of apricot extract or flavouring to the filling.

As I usually do, I peeled the walnuts used for the white cake layers, just to make the contrast stand out even more when the cake is sliced and served. There is no need to peel the skins, and they can just be toasted and ground as they are, the cake will be equally delicious.

The Biscoff biscuits add a wonderfully spiced undertone to the filling, but I do recommend tasting it before assembling the cake, and if you find it perhaps a bit too sweet, add a small pinch of salt, and mix it through. That will balance it nicely.

Ingredients
For the chocolate fudge layers
130 grams plain flour
20 grams unsweetened cocoa
½ teaspoon baking soda
½ teaspoon ground cinnamon
130 grams light brown sugar
160 millilitres water
35 millilitres vegetable oil
½ teaspoon apple cider vinegar
1 teaspoon vanilla bean paste
For the soft almond walnut layers
150 millilitres warm water
50 grams granulated sugar
80 grams vegan honey
120 grams plain flour
90 grams toasted almonds and walnuts, ground
½ teaspoon baking soda
½ teaspoon apple cider vinegar
½ teaspoon vanilla bean paste
For the Biscoff apricot filling
250 grams apricots
50 grams apples, peeled and cored
75 grams light brown sugar
60 grams vegan block butter
20 grams cornflour
25 millilitres water
40 grams Biscoff (Lotus) biscuits, finely ground
For the rocher glaze
150 grams vegan milk chocolate
60 grams toasted almonds and walnuts, chopped
30 millilitres vegetable oil

Preparation

Start by making the filling. Place the fruit into a small blender and let it run until it is completely puréed. Add in the sugar and blend again. Pour the fruit purée into a heavy saucepan and place it over medium high heat. Let it come to a boil and cook, stirring often, for about 5 minutes, until it starts to thicken slightly. Separately, whisk together the cold water with the cornflour, and add it to the fruit. Cook, stirring constantly, for 3-4 minutes more, or until thickened. Remove from the heat and add in the diced vegan butter. Stir and fold until combined. Alternatively, use an immersion blender. Let the filling cool down to room temperature, and then place it into the refrigerator for at least 4 hours. This can also be done one day in advance.

To make the cakes, line two square (18x18 cm) baking pans with baking parchment, bottom and sides, and set them aside. Let the oven preheat to 180°C.

For the chocolate layer, sift together the plain flour, cocoa powder, and baking soda. Add in the sugar and mix very well. Make a well in the centre and add in the water, oil, vanilla, and the vinegar, and whisk until just combined.

For the almond and walnut layers, take a large bowl and pour in the vegan honey, sugar, vanilla, vinegar, and water, and whisk them vigorously until combined. Sift the plain flour and the baking soda into the honey mixture, add in the ground nuts, and whisk everything together until just blended.

As soon as the batters are ready, pour them into the prepared pans, tap them a few times on the counter to pop any air bubbles, and bake immediately in a preheated oven, at 180°C, for about 15 minutes, checking for doneness early on. As soon as a toothpick inserted into the centre comes out clean, the cake is done. Remove them from the oven and let them cool down in the pans completely.

Once everything is cool to the touch, proceed to assemble the cake. Level the cakes, if necessary, and slice both of them in half, forming four long and narrow layers (9x18 cm each). Mix the filling to soften it slightly, add in the Biscoff crumbs, and blend together. Divide the filling into four equal parts.

Place the first chocolate cake layer on the serving platter, and spread one-fourth of the filling. Add an almond and walnut layer on top, and spread another fourth of the filling. Repeat this with the second almond layer, spread another fourth of the filling, and finally place the second chocolate layer on top. The cake is pretty firm, so it doesn’t require a cake form. Spread the rest of the filling all over the cake, and place it into the refrigerator for at least 4 hours.

Once the cake is firm, make the chocolate glaze. Melt together the vegan milk chocolate and the oil, and if desired, blend them further with an immersion blender. Add in the chopped nuts, and wait for it to cool down and thicken up slightly. Glaze the cake generously and place it back into the refrigerator overnight. Serve in thin slices, with strong coffee. Yields 8-10 servings.

VEGAN APPLE FIG TART

There is something so wonderful and comforting in the combination of apples and walnuts, especially during the colder months. The aroma and texture of this type of cooked filling is unmatched, as far as I am concerned.

Although this is not a very classic tart shell, it is actually my dearest, most favourite shell recipe. It has that old-fashioned feel to it, and I love it dearly. It comes together incredibly quickly, and it always works.

And this type of dessert is overall one of my favourites, because it keeps for a long time, it does not have to be refrigerated, and it is quite straightforward. The joy of simplicity on a dessert plate.

My tips for success.

The vegan butter does not have to be cold, but I find it works better if it is. Straight out of the refrigerator into the bowl keeps the dough nice and cold and it reduces the time and planning needed for the tart itself.

When it comes to apples, definitely choose the variety you enjoy eating. I usually go for sweet cooking apples for this tart, but Granny Smith works perfectly, as well. You can also add a dash of cinnamon, for that wonderfully cosy flavour profile.

On a final note, as I love walnuts and apples, I used toasted walnuts. If you prefer hazelnuts or almonds, do use them in the same quantity and fashion, keeping in mind that the overall taste of the tart will change.

Ingredients
For the tart shell
100 grams vegan block butter, cold
50 grams icing sugar
170 grams plain flour
45 grams rye flour
45 grams fresh lemon juice
¼ teaspoon vanilla bean paste
For the filling
450 grams sweet cooking apples, grated
75 grams brown sugar
100 grams dried figs
75 grams toasted walnuts, ground
¼ teaspoon vanilla bean paste

Preparation

Start by making the filling. Roughly chop the dried figs and pour some boiling water over them, so they can soften. Grind the walnuts as coarsely as you like, and set them aside. Grate the apples finely and directly into the large saucepan where the filling will be cooked. Add in the sugar and place the saucepan over medium-high heat, letting the apples soften and heat up slowly.

Cook, stirring often, for about 10 minutes or so, until the apples cook down and start resembling jam. Meanwhile, blend the softened figs into a paste, along with the vanilla. Add the figs to the cooked apples and cook for a few more minutes, until blended and smooth. Remove from the heat, stir in the walnuts, and set it aside to cool down.

To make the shell, start by preheating the oven to 180°C and very lightly greasing a 20-cm tart tin. Place the cold vegan butter into a medium bowl, add in the icing sugar, and mash them together using a fork or a pastry blender. Keep mashing until it all blends together. Add in the lemon juice and vanilla, and combine everything. If it looks like it is splitting due to the lemon juice, it is fine, it will blend once the flours are added in.

Sift in both types of flour, and stir with a fork until coarse crumbs form, and then briefly knead the dough with your hands, only until it comes together into a ball. Roll the dough into a circle, about 25 cm in diameter, and fit it into a lightly greased tin. Remove any excess dough, dock the entire surface with a fork, and bake it immediately in a nicely preheated oven, at 180°C, for about 15 minutes or so. Remove from the oven and let cool completely.

Once both the shell and the filling are cool, fill the tart shell gently with the filling, and let it sit overnight in a cool place, but not in the refrigerator, overnight. Serve with some additional toasted walnuts, if desired. Yields 10 servings.

VEGAN CHOCOLATE HAZELNUT CREAM CAKE

I spoke about classics earlier, and just like personal classics, there are some traditional flavour pairings that are universally loved, throughout many decades of pastry. The combination of chocolate and hazelnuts is undoubtedly one of them, and by just changing the type of chocolate used, a whole world of flavour emerges.

I find that this particular pairing, white chocolate and hazelnuts, alongside chocolate layers is the most reminiscent of the lovely Kinder Bueno chocolates, which I have dearly loved in the past. There is something so satisfying in a rich and creamy hazelnut filling that simply towers over other flavours.

As always, my choice is soft and fudgy cake and plenty of filling. Such a delightful blend of the rich, velvety flavour of white chocolate with the buttery notes of toasted hazelnuts simply needs a cup of coffee and a dainty little dessert fork and nothing else.

My tips for success.

Because every oven bakes slightly differently, keep an eye on the cakes as they bake. Watch them closely and always check even before the time indicated in the recipe, to make sure they stay as soft as possible without being raw in the middle, of course.

As far as the filling goes, you most certainly can make hazelnut butter from the toasted hazelnuts or simply use hazelnut butter to begin with, but the filling will be very, very soft. At that point, you will have to add either more icing sugar or more powdered soy milk to make it stable.

If you do choose to use hazelnut butter, make sure it's not the runny kind, as that give an entirely different texture to the filling, more than likely way too soft to set; and make sure you have at least 50 grams more of soy milk powder and icing sugar.

Ingredients
For the soft cake layers
220 grams plain flour
200 grams granulated sugar
30 grams unsweetened cocoa powder
6 grams baking soda
300 grams water
50 grams sunflower oil
2 teaspoons vanilla bean paste
20 millilitres apple cider vinegar
For the hazelnut cream filling
150 grams vegan block butter, softened
½ teaspoon vanilla bean paste
100 grams vegan white chocolate
200 grams icing sugar, sifted
50 grams soy milk powder, sifted
200 grams toasted hazelnuts

Preparation

To make the chocolate cake layers, sift together the plain flour, cocoa powder, and baking soda. Add in the sugar and mix very well. Line two small (15 cm) round baking pans with baking parchment, bottom and sides, and set them aside. Let the oven preheat to 180°C. Make a well in the centre of the dry ingredients and add in the water, oil, vanilla, and the vinegar, and whisk until just combined.

Pour the batter into the prepared pan, and bake immediately, in a nicely preheated oven, at 180°C, for about 18-20 minutes, or until done. Check them with a toothpick, making sure they stay soft and fudgy, and not dry. Let them cool in the pans completely.

While the cakes are cooling, make the filling. Very finely grind the hazelnuts, but do not let them turn into butter. Melt the white chocolate, and set it aside to cool down slightly. Place the softened vegan butter into a large bowl, add in the vanilla, and whip it with an electric mixer on high until light and fluffy, for about 5 minutes. Add in the melted and cooled white chocolate, and whip until blended. Sift in the icing sugar and the soy milk powder, and blend. Finally, add in the hazelnuts, and whip until light and airy. Place the filling into the refrigerator to firm up a bit.

Once everything is ready, proceed to assemble the cake. Level the cake layers, if needed, and divide the filling into two equal parts. Place the first cake layer on the serving platter, line it with an acetate strip, and close a cake ring around it. Add one half of the filling and top with the second cake layer. Place the remaining filling into a container that seals nicely, and put everything into the refrigerator, the cake and the filing, for at least 4 hours.

Once the cake is firm enough, remove the cake ring and the acetate, decorate as desired, and return to the refrigerator for at least 4 more hours. Serve well-chilled. Yields 12 generous servings.

VEGAN PINEAPPLE LAYER CAKE

When someone bakes as much as I do, some cakes inevitably become personal classics. This is one of those cakes.

It is not one of those show-stopping cakes that take a lot of time to prepare and assemble. It is also not something that makes people go out of their way to find the ingredients. It is a simple, flavourful, light cake that is suitable as an everyday treat and as a really pretty celebratory cake.

It is actually my mother's favourite cake, and it is a staple when it comes to family celebrations. Rightfully so, as well. Soft vanilla cakes, plenty of creamy vanilla filling, and lots of fresh pineapple. A marvellous little cake, indeed.

My tips for success.

Because semolina absorbs liquid quickly, it is quite important to work equally quickly once you mix it with the wet ingredients. That is why I advise preparing your pans in advance and having the oven nicely preheated.

When choosing the milk, go for the one you enjoy drinking, always. You can even choose a barista-style milk, such as oat or rice milk, but do be careful of any vanilla added to it, and adjust the quantity of vanilla you add yourself, so it doesn't turn bitter.

You can use all brown sugar in the filling, if you like; it will give a marvellous caramel undertone that pairs so well with vanilla and fresh pineapple. You can also add a dash of caramel flavouring, for the same purpose, of course.

Speaking of pineapple, I find that small dice works best, as it allows for the cleanest slices. However, you can even mince it and drain it well; it will be just as delicious.

Ingredients
For the vanilla cake layers
180 grams plain flour
40 grams semolina
100 grams granulated sugar
80 grams light brown sugar
2 teaspoons baking powder
1 ½ teaspoons vanilla bean paste
180 millilitres cold water
1 tablespoon vegetable oil
For the vanilla filling and frosting
400 millilitres soy or almond milk
40 grams plain flour
40 grams cornflour
50 grams granulated sugar
50 grams light brown sugar
1 ½ teaspoons vanilla bean paste
150 grams vegan block butter, at room temperature
300 grams fresh pineapple, diced

Preparation

Start by making the vanilla cream filling, as it needs to cool down completely before whipping and assembling.

Pour the cold milk, soy or almond, into a heavy-bottomed pot, add in the flour and the cornflour, sugars, and vanilla. Whisk very well, place the pot over medium-high heat, and let it slowly heat up. As soon as it starts to steam, start whisking. Let it come to a gentle boil and cook, stirring constantly, for about 2-3 minutes, until it thickens. Remove from the heat and immediately add 30 grams of vegan block butter. Whisk until melted and incorporated or emulsify using an immersion blender. Cover the top with cling film or a piece of baking parchment, and let it cool down to room temperature.

To make the vanilla cake layers, sift together the plain flour and the baking powder into a large bowl, add in the semolina and the sugars, and whisk everything well. Set the bowl aside. Let the oven preheat to 180°C and line three small round cake pans (15 cm) with baking parchment. Combine all the wet ingredients in a separate bowl.

Just before baking, pour the wet ingredients over the dry ingredients and quickly whisk until just blended. As soon as the batter is ready, divide it between the prepared pans and bake immediately in a preheated oven, at 180°C, for 12-15 minutes, checking for doneness with a toothpick. As soon as a toothpick inserted into the cake comes out clean, it is done. Remove them from the oven and let cool down in the pans completely.

Once the filling is at room temperature and ready, place the remaining softened vegan butter into a large bowl, and whip it with an electric mixer on high for about 5 minutes, so it becomes light and airy. Separately whip the cooked custard until it becomes smooth, and without stopping the beaters, add a tablespoon of the custard at a time to the whipped butter, blending them together until smooth and creamy.

Once the filling is ready, proceed to assemble the cake. Level the cakes, if necessary, and divide the filling into three equal parts. Set one of them aside, as it will be used as frosting. Chop the pineapple into desired pieces, keeping in mind that smaller dice works best for serving.

Place the first cake layer onto the serving platter, put a tall sheet of acetate around it, and close the cake ring tightly. Spread one-third of the vanilla filling over the first layer and add half of the chopped pineapple. It is fine if it sinks into the whipped custard. Place the second cake layer on top, spread another third of the filling, and top with the rest of the pineapple. Top with the final layer, cover with a piece of cling film, to stop it from drying out, and then place it into the refrigerator for at least 8 hours.

Once ready, take the cake out of the refrigerator, remove the cake ring and the acetate sheet, and decorate as desired. If using fresh pineapple for decoration, place it on the cake just before serving. Serve well chilled. Yields 16 generous servings.

VEGAN CHOCOLATE BISCUIT CAKE

Years and years ago, when I was taking my first pastry steps, no-bake cakes were my first choice. Effortless to make with readily-available ingredients, universally loved because of the sheer amount of chocolate, and very easily tailored. I love them even today, even though I don't make them as much as I once did.

This little beauty is made with chocolate, sweet and sticky maple and date syrup, and plenty of dried figs and almonds. Such a lovely treat that is perfect for any gathering or simply a cup of afternoon coffee.

My tips for success.

When choosing the biscuits, go for thinner ones, as they will get softer due to the warmth of the syrup. If you do like firmer pieces of biscuits throughout the cake, then choose the ones you love the most.

You can soak the dried fruit in some brandy or rum before adding it to the batter and you can also roughly chop it or blend it up coarsely, that is up to your preference. The texture will be smoother with blended dried fruit, definitely.

If serving the cake to the little ones, or you want to avoid using rum, use rum flavouring and increase the amount of milk by 50 millilitres and it will be perfect.

Ingredients
For the cake
350 millilitres almond or soy milk
50 millilitres dark rum
50 grams unsweetened cocoa powder
50 millilitres maple syrup
50 millilitres date syrup
1 teaspoon vanilla bean paste
150 grams vegan block butter, cubed
80 grams extra dark chocolate (80%), chopped
400 grams vegan vanilla biscuits, roughly chopped
50 grams toasted almonds, chopped
75 grams dried figs
50 grams raisins
For the chocolate topping
50 grams dark chocolate (75%), chopped
20 grams vegan block butter, cubed
15 millilitres almond or soy milk

Preparation

Take a serving platter, place a 15-cm cake ring in the middle, line it with a strip of acetate, and close it tightly. Set the platter aside briefly. Take a heavy saucepan, add in the milk, rum, cocoa powder, maple and date syrups, and vanilla, and place it over medium high heat.

Let it slowly come to a boil, and cook, stirring often, for about 5-6 minutes, until the syrup thickens slightly. Remove it from the heat and add in the cubed butter and chocolate. Mix until everything is melted and combined.

Allow the syrup to cool down for a bit, until it's no longer piping hot. Meanwhile, combine the biscuits, dried fruit, and almonds in a large bowl. Pour in the syrup and mix thoroughly, making sure to scrape the bottom and sides regularly, so everything is combined.

Add the chocolate batter in layers to the prepared cake ring, pressing lightly as you go, so there are no air pockets once it cools down. Level the top and place it in the refrigerator for a moment.

For the chocolate topping, melt everything together over low heat, let it cool down briefly, and pour it evenly over the cake. Gently shake the platter so everything settles, and place it in refrigerator for at least 6 hours, preferably 8. Yields 16 servings.