MINI VEGAN SWEET POTATO PEACH CAKE

Peaches are in abundance now, and the timing is perfect for as many peach desserts as possible. Same goes for nectarines and apricots, to be completely honest. But for now, we'll focus on the sweet, luscious peaches in a wonderful combination with whipped vegan white chocolate ganache and delightful sweet potato.

Soft cake layers, rich whipped ganache, and sweet peaches make for an amazing summer dessert. And while the cake is tiny, she is might in flavour and will be perfect for smaller gatherings.

One more thing I love about this cake is that it can be made all year long. Peaches are available all throughout summer, often in early autumn, as well, and if they aren't available ripe and fresh, then canned ones can be a fantastic replacement. Strained well from the liquid, they will be equally delicious in this little cake. Granted, as I find many canned fruit lacking flavour, you might need to add a splash of peach or apricot liqueur or some peach extract, but that is purely optional.

Ingredients
For the cake layers
150 grams plain flour
50 grams rye flour
2 teaspoons baking powder
1/2 teaspoon baking soda
45 grams ground almonds
100 grams granulated sugar
120 grams sweet potato, cooked
220 millilitres soy milk
45 millilitres neutral oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste
For the peaches and cream filling
200 grams vegan white chocolate
200 millilitres vegan double cream
75 grams vegan block butter, diced
1/2 teaspoon vanilla bean paste
200 grams peaches, finely diced

Preparation

Start by making the vegan white chocolate filling. Chop the chocolate very finely and place it in a saucepan. Add in the vegan double cream, vegan butter, and vanilla, and place everything over low to medium heat. Melt it together slowly, stirring gently until combined.

Remove from the heat, and let it cool down to room temperature. Cover the surface with a piece of cling film or baking parchment, and place into the refrigerator for at least 6 hours or overnight.

Next, make the sweet potato cake layers. Let the oven preheat to 180°C and line a medium (18x18 cm) cake pan with baking parchment. Sift together both types of flour with the baking powder and baking soda, add in the ground almonds and granulated sugar, and whisk very well.

Separately whisk together the cooked sweet potato, soy milk, oil, vinegar, and vanilla until smooth. Add the wet ingredients to the dry and fold them through gently, making sure not to overmix the batter.

Pour it into the prepared cake pan, level the top and bake immediately, in a nicely preheated oven, at 180°C, for about 22-25 minutes. Just like any other cake, check it with a toothpick to make sure it is baked, but not dry. Remove from the oven and let it cool down completely in the pan.

When everything is cool and ready, proceed to assemble the cake. Whip the white chocolate ganache until stiff peaks form, take out a few generous tablespoons to use as frosting, add the peaches to the rest of it and divide it into three equal parts by weight.

Level the cooled cake, if needed, slice it in half lengthwise, to create two thin and long strips of cake, and then cut each of them in half to create four very thin layers. Place the first cake layer on the serving platter, and add a third of the prepared filling. Continue stacking the cake layers until all of them are used up.

As the cake is very firm, use the reserved filling to frost and decorate it to your liking. Place it into the refrigerator for 8 hours, and serve with strong coffee. Yields 8 rich servings or 12 modest ones.

MINI VEGAN BISCOFF SILK TART

The summer is in full swing, the temperatures are high, and despite all my love for baking, sometimes it is nearly impossible to stand next to a stove. Not to mention the heat's effect on creamy fillings.

That's where no-bake cakes, pies, tarts, and other desserts come to the rescue. This little beauty is a real gem for truly hot days, as there is very little need for stoves, absolutely no need for the oven to be on, and it is done incredibly quickly.

A simple biscuit tart shell, gloriously creamy Biscoff silk filling, and some double chocolate ganache, for good measure. The sheer beauty of simplicity, if you ask me.

I served it with some whipped vegan double cream and chocolate shavings, but she will be delicious even without those. Just serve it with a coffee of your choice and enjoy!

Ingredients
For the tart shell
150 grams vegan vanilla biscuits, ground
75 grams vegan block butter, melted
60 millilitres brewed coffee
50 grams icing sugar
1 teaspoon vanilla bean paste
For the Biscoff filling
200 grams Biscoff spread, lightly softened
50 grams soy milk powder, sifted
75 millilitres vegan double cream
1/2 teaspoon vanilla bean paste
For the ganache
50 grams dark chocolate
30 grams vegan milk chocolate
60 millilitres vegan double cream
20 grams vegan block butter
For serving
50 millilitres vegan double cream
dark chocolate shavings
vegan vanilla biscuit crumbs, optional

Preparation

Start by making the base of the tart. Place the ground biscuits into a medium bowl, add in the icing sugar, and stir to combine. Add the melted butter, hot coffee, and vanilla, and mix until blended.

Depending on your biscuits, you might need to add another splash of coffee, as the base should be very soft and not dry and crumbly.

Once you are happy with the batter, take a medium cake ring or a bottomless springform pan (15 cm) and place it on a cake platter. Line it with a sheet of acetate or baking parchment, add in the batter and press it down onto the platter and up up the sides, creating a tart shell. Set aside.

If your kitchen is very warm, you can also refrigerate it.

To make the Biscoff cream filling, whip the softened Biscoff spread with the soy milk powder and vanilla, until combined and smooth. Separately whip the vegan cream until soft peaks form, add it to the previous batter, and blend with an electric mixer on medium speed until combined. Once done, pour the filling into the prepared tart shell, and place it into the refrigerator until set.

Don't overwhip this batter, because it can separate.

To make the ganache, chop up both types of chocolate and place them into a small saucepan. Add in the vegan cream and vegan block butter, and place it over medium heat. Stir until melted and combined, and remove it from the heat so it cools down slightly. As soon as it is barely lukewarm, but still pourable, pour it over the Biscoff filling, smooth the top, and return to the refrigerator for at least 6 hours more.

Once ready to serve, whip up the vegan cream until soft peaks form, top the tart, and serve immediately with some additional dark chocolate shavings and biscuit crumbs, if desired. Yields 12 servings.

MINI VEGAN PEACH COFFEE CAKE

Absolutely and without a doubt, I can say that coffee cakes or crumb cakes are my favourites when it comes to sweet little treats. They are so effortless to make, which we all appreciate from time to time, they are always sublime with coffee, and you can add anything you like, ranging from miniature chocolate chips, to dried fruit, to fresh fruit, to straight up chocolate, to jam. They are always good.

This little gem is made with peaches cooked to a lush jammy texture, and then additionally flavoured by applesauce and vanilla. This is as perfect as coffee cakes get, there is no doubt about it.

Not too sweet, very soft and moist, and delightfully peachy, it is phenomenal with coffee or tea, or iced tea, or all on its own, honestly. I may sound overly enthusiastic, but this cake has everything I love in a dessert, so my joy is very open.

Serve it as soon as it cools down to your liking and enjoy!

Ingredients
For the peach filling
150 grams peaches
50 grams sugar
1 tablespoon applesauce
1 teaspoon cornflour
1/4 teaspoon vanilla bean paste
For the coffee cake batter
100 millilitres soy milk
1 teaspoon apple cider vinegar
120 grams plain flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
70 grams granulated sugar
20 millilitres neutral oil
50 grams applesauce
1 teaspoon vanilla bean paste
For the crumb topping
25 grams vegan block butter
25 grams granulated sugar
50 grams plain flour

Preparation

Start by making the peach filling. Dice the peaches finely, add them to a heavy saucepan, add in the sugar, and let them macerate for at least an hour. If in a rush, 30 minutes will also be fine.

Place the macerated fruit over medium heat and let it cook until fragrant, soft, and syrupy, about 8 minutes from the moment it starts to bubble. As soon as it is done, remove it from the heat and let it cool down completely.

For the coffee cake, let the oven preheat to 180°C and line a small round cake pan (13 cm) with baking parchment, on the bottom and the sides. Make sure it's a deeper pan, to hold everything nicely.

Whisk together the soy milk and vinegar in a small bowl, and set it aside for about 10 minutes. Sift together the plain flour, baking powder, baking soda, and salt and whisk in the sugar. Make a little well in the centre of the dry ingredients, pour in all of the wet ingredients, and gently whisk until combined.

Take the prepared peach filling and add in the applesauce, cornflour, and vanilla. Mix very well, to distribute the starch.

Melt the vegan block butter for the crumb topping, add in the sugar and flour, and mix until big, beautiful pieces of crumble form. Set aside.

Pour half of the cake batter into the prepared pan, add half of the peaches, pour the remaining cake batter on top, and place it immediately in the preheated oven, and bake for just 5 minutes, so the surface firms up slightly.

After about 5 minutes, take the cake out of the oven, add the rest of the peach filling, followed by the crumb topping, and continue to bake for another 30-35 minutes, checking early on, so the cake stays soft.

Once baked, remove from the oven, and let it cool down completely in the pan. Serve with a cup of coffee or a glass of peach iced tea. Yields 8 moderate servings of 6 rich ones.

MINI VEGAN CHERRY MARZIPAN CHOCOLATE CAKE

Two types of chocolate, plenty of sour cherries, and a smooth layer of marzipan is all that is needed for a magnificent summer sweet treat. I love cakes like this one, so tiny, yet so layered.

Admittedly, my favourite part is the combination of cherries and marzipan. I have a soft spot for almonds in general, and this is just sheer indulgence for me. The cake herself is tiny, but she is mighty. A perfect little symphony of flavours and textures.

Ingredients
For the chocolate cake layers
80 grams plain flour
80 grams granulated sugar
10 grams unsweetened cocoa powder
1/2 teaspoon baking soda
60 millilitres hot espresso, freshly pulled
40 ml tepid water
25 millilitres neutral oil
1 teaspoon apple cider vinegar
For the sour cherry jelly
70 grams sour cherries, fresh or defrosted
20 grams light brown sugar
15 grams cornflour
15 millilitres cold water
20 grams vegan block butter
For the rich white chocolate ganache filling
100 grams vegan white chocolate
100 millilitres vegan double cream
60 grams vegan block butter
For assembling the cake
100 grams vegan marzipan, slightly softened
100 grams toasted almonds, chopped
For the dark chocolate ganache decoration
100 grams dark chocolate (75-80% cocoa solids)
100 millilitres vegan double cream

Preparation

Start by making the sour cherry jelly, as it needs to be frozen. Place the fruit into a blender, add the water, sugar, and cornflour, and blend until smooth. Pour the mixture into a heavy-bottomed saucepan and let it come to a boil over medium heat, 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 add in the vegan block butter.

Mix well, either by using a wire whisk or an immersion blender, and transfer it to a 12-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. This can also be done the night before.

For the vegan white chocolate ganache, chop the chocolate very finely and place it in a saucepan. Add in the vegan double cream and the vegan butter, and place everything over low heat. Melt it together slowly, stirring gently, remove from the heat, and let it cool down to room temperature. Cover with a piece of cling film or baking parchment, and place into the refrigerator for at least 6 hours or overnight.

Next, make the chocolate cake layers. Line a small round cake pan (12 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 170°C.

Sift together the plain flour, cocoa powder, and baking soda, add in the sugar, and whisk well. Pour in the espresso, water, oil, vanilla, and the vinegar, and whisk until just combined.

Pour the batter into the prepared pan and bake the cake immediately, in a nicely preheated oven, at 170°C, for about 20-25 minutes. Check the cake with a toothpick even before the indicated time, as it will be tall, making sure it stays soft and fudgy. Let it cool in the pan completely.

When everything is cool and ready, proceed to assemble the cake.

Level the cake, if necessary, and slice it into three thin layers. Whip the white chocolate ganache until stiff peaks form, and divide it into three equal parts by weight. Briefly knead the softened vegan marzipan, and roll it into a disk that is 12 cm in diameter.

Place the first chocolate cake layer on a serving platter, close a cake ring around it, and line it with a strip of acetate. Add one-third of the white chocolate ganache, followed by the frozen sour cherry jelly. Add another chocolate layer on top, followed by another third of the whipped white chocolate ganache. Next, place the rolled marzipan, gently press it down to level the surface, add the final portion of the white chocolate ganache, and top everything with the final cake layer. Place the platter into the refrigerator for at least 8 hours.

When the cake is ready, make the dark chocolate ganache. Chop the chocolate finely, place it in a saucepan, and add in the vegan double cream. Melt over low heat and let it cool down, but still remain spreadable. You need it to be at the consistency of peanut butter. Once ready, remove the cake from the refrigerator, remove the acetate strip, decorate with the chocolate ganache, add the chopped almonds, and return it to the refrigerator until serving. Yields 8 rich servings or 12 more modest ones.

VEGAN PEANUT BUTTER NUTELLA ICE CREAM CAKE

I am a summer baby and all my birthdays were always accompanied by very high temperatures and cakes that could withstand those. And yet, I've always wanted an ice cream birthday cake. So this year, I gave that to myself.

This is a majestic cake, if I might say so myself, with four layers of espresso, chocolate, homemade Nutella, and peanut butter. And some more chocolate, for good measure. A cake that is a bit more involved to make, but she is worth it.

Goes without saying, but if you can find already made vegan condensed milk, just get that and weigh out the necessary quantity. Where I live, it's not always readily available, so this is my way of making this cake happen.

On a final note, I did not add any vanilla to my sweetened condensed milk because the oat milk I used already had vanilla added. If yours is plain or homemade, do add a bit of vanilla along with the block butter.

Ingredients
For the homemade vegan sweetened condensed milk
500 millilitres oat milk
200 grams granulated sugar
20 grams vegan block butter
For the no-bake brownie base
70 millilitres espresso, freshly pulled
65 grams granulated sugar
75 grams vegan block butter
65 grams dark chocolate (75%)
150 grams vegan vanilla biscuits, finely ground
1 teaspoon vanilla bean paste
For the peanut butter ice cream layer
170 grams prepared vegan sweetened condensed milk
220 millilitres vegan double cream
100 grams creamy peanut butter
1 teaspoon vanilla bean paste
big pinch of salt
For the Nutella ice cream layer
170 grams prepared vegan sweetened condensed milk
220 millilitres vegan double cream
150 grams roasted hazelnuts
150 grams dark chocolate (75%)
20 grams vegan block butter
½ teaspoon vanilla bean paste
For the chocolate glaze
40 grams dark chocolate (75%)
60 millilitres vegan double cream
10 grams vegan block butter

Preparation

Start by making the homemade vegan sweetened condensed milk.

Take a large saucepan and pour in the oat milk. Tip in the sugar, mix, and place it over medium heat. Let it slowly heat up and start to boil. There is no need to rush this step.

Once it starts to boil, stir and reduce the heat slightly. Let it simmer for about 40-45 minutes, stirring occasionally, or until it reduces to half. The milk will change its colour to deep cream and it will actually start to become more fragrant.

Remove from the heat, transfer to a clean bowl, add in the vegan block butter, and combine well with an immersion blender. Let it cool down to room temperature, and then place in the refrigerator to cool completely.

While the condensed milk is cooling, make the chocolate espresso brownie base.

Add the chopped chocolate, diced vegan butter, granulated sugar, and vanilla into a medium saucepan, and melt everything over medium heat. Once melted, remove from heat, add in the freshly pulled espresso, mix it through, and add in the ground biscuits. Mix until uniform and smooth. Place a medium cake ring (18 cm) on the serving platter, line it with a tall strip of acetate, as the cake will be tall, and press the brownie mixture evenly, forming a base. Place the platter in the refrigerator until ready to assemble.

Once everything is ready, proceed to assemble and layer the cake.

Whip the vegan double cream in a large bowl until soft peaks form and place the bowl in the refrigerator. Weigh 170 grams of the sweetened condensed milk, add in the peanut butter, vanilla, and salt, and whip until smooth and blended. Add this to the previously whipped vegan cream, and mix on the highest setting until smooth and creamy. It will resemble frosting at this point.

Take the cake platter out of the refrigerator, add the peanut butter ice cream, level it as much as possible, and place it in the freezer for about 30 minutes.

While the peanut butter layer is setting in the freezer, place the hazelnuts in the blender and blend until a paste forms. If you want, you can leave it a bit coarser, for some texture. Melt the dark chocolate, vegan butter, and vanilla, and add them to the hazelnut paste. Blend until fully combined and let it cool down to room temperature.

Once the surface of the peanut butter layer has somewhat firmed up, whip the vegan cream until soft peaks form, and separately blend the hazelnut chocolate mixture previously made with the rest of the homemade condensed milk. Add them to the whipped cream and mix on the highest setting until smooth. This layer will be softer.

Spread it gently over the peanut butter ice cream, cover the top with a round of baking parchment, and let it freeze completely overnight. This is a tall cake and it will need time to freeze through.

The next day, when ready to serve, take the cake out of the freezer and let it stand at room temperature for about 15 minutes. This way it will be easier to slice.

Just before serving, melt together the chocolate with the vegan cream and butter, quickly glaze the top of the cake, and serve as soon as the glaze sets. Yields 20 rich servings or up to 30 more modest ones.