VEGAN PUMPKIN LEMON CAKE

This type of dessert has been capturing my attention more and more. Effortlessly elegant and pretty straightforward to prepare, it has the perfect blend of visual appeal and flavour.

Marvellously soft and tender vanilla cake, gorgeously earthy pumpkin insert, and an airy layer of lemon ganache, whipped to perfection. Just a wonderful little symphony of flavours.

My tips for success.

Once you cook the batter for the insert, depending on your texture preferences, you can use an immersion blender to make it perfectly smooth. It will be equally delicious in that form, as well. This can also be done prior to cooking, if that is easier for you.

When it comes to the lemon ganache, I find that it performs the best after chilling for at least 6 hours in the refrigerator. That will, however, greatly depend on the chocolate and cream themselves. Some will whip up beautifully after barely 2-3 hours, and some will need the full 6, so do adjust the chilling time to your ingredients.

As for the decoration, I chose a bit of lemon gel and some gorgeous and vibrant pistachios for the colour and a bit of crunch, but you can decorate however you like.

Ingredients
For the delicate cake layer
60 grams flour
15 grams cornflour
75 grams sugar
½ teaspoon baking powder
65 millilitres water
15 millilitres oil
2 teaspoons vanilla bean paste
For the whipped vegan white chocolate ganache
100 grams white chocolate
50 grams butter
50 grams cream
1 heaping teaspoon vanilla bean paste
zest of two lemons
pinch of salt
For the pumpkin lemon insert
150 grams grated pumpkin
50 grams fresh lemon juice
75 grams granulated sugar
30 grams cornflour
100 millilitres water
25 grams butter

Preparation

Start by making the pumpkin insert, as it needs to be frozen. Mix together all the ingredients for the insert apart from the butter, and add them to a saucepan. Place it over medium high heat and let it slowly come to a boil. Once it starts to bubble, cook and stir for 2-3 minutes, until very thick and fragrant. Remove from the heat and add in the butter. Mix until incorporated, using an immersion blender if desire. Pour it into a 12 cm cake or pastry ring and freeze it solid, preferably overnight.

To make the white chocolate ganache, start by zesting the lemons and heating up the cream and butter until it almost comes to a boil. While the cream is heating up, mix together the chopped chocolate, lemon zest, vanilla, and salt. Pour the cream over the chocolate and mix until everything is smooth and blended. Let it cool down to room temperature, stirring from time to time as it cools. Cover the top with cling film and let it cool completely in the refrigerator, for at least 4 hours.

To make the soft cake layer, take a large bowl and sift in the plain flour, cornflour, and the baking powder. Whisk them together very well, and add in the sugar. Combine and set aside. Turn on the oven to preheat to 180°C and line the bottom and sides of a small round cake pan (15 cm) with baking parchment. Make a well in the centre of the dry ingredients, and add in water, oil, and vanilla. Quickly whisk until blended, and as soon as the batter is ready, pour it into the prepared pan, tap it lightly once or twice on the counter, and bake in a nicely preheated oven, at 180°C, for 12-15 minutes, checking for doneness early. Every oven bakes differently, so as soon as a toothpick inserted into the centre of the cake comes out clean, it is done. Remove the cake from the oven and let it cool down in the pan completely.

When everything is ready, whip the ganache with an electric mixer on high until very firm peaks form, and set it aside. Place the cake onto the serving platter, close a cake ring around it, and line it with a strip of acetate. Remove the pumpkin insert from the mould and place it on top of the cake layer. Gently spread the whipped filling on top and all around it, leaving a few tablespoons for the decoration. Tap the platter a few times on the counter so the filling settles, and place it in the refrigerator for at least 6 hours, preferably overnight. Yields 12 generous servings.

VEGAN APPLE PIE DOUGHNUTS

First time I baked my doughnuts instead of frying them, they resembled dinner rolls with a sweet glaze, but I was mighty proud of my creation. Being someone who does not enjoy deep-fried foods, that was a breakthrough moment for me.

Over the years, I've perfected my baked doughnuts, and I am very happy to say they are pillowy soft and supremely aromatic. Full of apple pie filling enriched with vanilla and rosewater, they are one of life's simple pleasures, especially served with a mug of hot tea on a chilly day.

My tips for success.

First and foremost, please don't be tempted to add a lot more flour. I know the dough is very soft and sticky, but have patience and let it rest during kneading, if needed, to keep it as soft as possible. This type of pastry depends on the dough hydration and baking time.

Second, please don't be tempted to sample them before they cool down, because they will be molten hot. Spoken from experience, it is much better to let them cool down so you don't burn yourself.

And lastly, if you like the flavour combination of apples and honey, feel free to add a big spoonful of honey, either vegan or bee honey, just before filling the doughnuts. That way, the flavour will remain prominent and wonderful.

Ingredients
For the soft dough
420 grams plain flour
120 millilitres apple juice, room temperature
120 millilitres warm water
40 millilitres vegetable oil
40 grams fresh yeast
25 grams light brown sugar
10 grams salt
1 teaspoon vanilla bean paste
For the apple pie filling
500 grams apples, peeled, cored, and diced
150 grams light brown sugar
15 grams cornflour
50 millilitres cold water
½ teaspoon vanilla bean paste
¼ teaspoon rosewater
For the crunchy topping
100 grams vegan block butter, melted
50 grams granulated sugar
50 grams dark brown sugar

Preparation

To make the dough, take a large bowl, crumble in the fresh yeast, add in the sugar, apple juice, and warm water. Mix it well so the yeast starts to dissolve, and set it aside for about 10-15 minutes. Once ready, add in the oil and the vanilla, mix well, and then sift in the flour and the salt. Mix with a wooden spoon until a very soft dough forms.

Turn the dough out onto a well-floured surface and knead it by hand for about 5 minutes, until it becomes supple and smooth. It should not stick too much to your hands, but if it does, feel free to add a bit more flour. Place the dough back into the same bowl, cover, and let it rise for about an hour, or until doubled.

While the dough is resting, make the filling. Combine the finely diced apples and sugar in a saucepan, and place it over medium high heat. Let it cook, stirring occasionally, for about 10 minutes, until the apples soften. In a separate small bowl, whisk together the cold water, cornflour, vanilla, and rosewater, and add it to the bubbling apples. Cook, mixing and folding constantly, until all the liquid evaporates and the filing becomes sticky and aromatic. Set aside to cool.

Take the risen dough out of the bowl and knead it very lightly by hand, just to knock some of the air out, and then divide it into 9 equal parts, by weight. Without any shaping, flatten them you’re your hand on the work surface, add a portion of the filling, and close it very well. Take your time with this step so the filling stays inside while baking. Arrange them on a large baking sheet lined with baking parchment, generously mist them with cold water, cover with a kitchen towel, and let them rise until doubled. Meanwhile, turn the oven on to preheat to 200˚C.

As soon as they're ready, bake in a preheated oven, at 200˚C, for about 12-15 minutes. They need to remain as soft as possible, so watch them carefully. While they are baking, melt the vegan block butter, and mix the sugars in a separate bowl. As soon as they are done, take them out of the oven, let them cool slightly, and carefully, as they will be piping hot, dip them in the melted butter on all sides, and then immediately in the sugar. Place them on the serving platter and serve as soon as they are comfortably warm to your liking. Yields 9 very large doughnuts.

VEGAN WALNUT COOKIES

I don't really bake that many cookies these days, but they are always welcome as a quick little treat, especially on chilly days, with a cup of coffee. Not to mention the power they have to brighten up any dessert platter at any gathering or celebration.

Full of walnuts and almonds, with just a touch of vegan milk chocolate, they are a fantastic sweet snack done fairly quickly, making them perfect for weekdays. They are truly the best the same day they are baked, but if you have some leftovers, store them in a tightly sealed container, and they will be good for a couple of more days.

My tips for success.

Even though many of my cookies do not require chilling, these do, so please chill them in the freezer or refrigerator, depending on how much time you have, until firm. They will spread out regardless, but this will make for a more controlled spread.

I usually decorate half of the cookies generously, and leave the other half plain, so everyone can pick the cookie they like, but if you want, you can use the whole chocolate bar and decorate all of the cookies, of course.

My cookies are usually done after barely 8 minutes, but my oven does run a bit hot, so pay really close attention to them, and take them out as soon as they get some colour.

Ingredients
100 grams vegan block butter, softened
60 grams icing sugar, sifted
1 teaspoon vanilla bean paste
1/8 teaspoon baking powder
100 grams plain flour
50 grams toasted walnuts, ground
30 grams toasted almonds, ground
25 grams cornflour
50 grams vegan milk chocolate, for the decoration

Preparation

Take a large bowl, add in the softened butter, icing sugar, and vanilla, and beat with an electric mixer on high until blended. Add in the walnuts, almonds, and cornflour, and blend well. Finally, add in the flour and baking powder, switch to a wooden spoon and mix them through, forming a dough.

Roll the dough out immediately between two sheets of baking paper, to about 5mm thickness, and place them in the freezer for about 15-20 minutes. Let the oven preheat to 180°C, and line two large baking sheets with baking paper.

Place the chilled dough onto a lightly floured surface, and use a 5 cm round cookie cutter to get as many cookies as possible, and then arrange them on the baking sheets. Bring together the scraps of the dough, knead briefly, roll it out, and cut out cookies in the same fashion until all of the dough is used up. If it starts to get warm and sticky, place it back into the freezer for about 10 minutes.

Bake them in a nicely preheated oven, at 180°C, for about 8-10 minutes. Keep a close eye on them, as they will spread out, and can burn easily. As soon as they get some colour, they are done. Remove them from the oven, and let them cool down and firm up on the baking sheets.

Meanwhile, melt the vegan milk chocolate in a double boiler or in the microwave and decorate the cooled cookies to your liking. There is enough chocolate for a moderate decoration, so do adjust the quantity to your preference. As soon as the chocolate sets, they are ready to serve. Yields 24 cookies.

VEGAN MINT CHOCOLATE COFFEE CAKE

With colder weather approaching, there is nothing quite like a piece of homemade cake and a cup of freshly brewed coffee. An equally heartwarming and delicious treat.

Mint and chocolate are a delectable, timeless pairing, and when combined with a crumbly topping, it is a match made in dessert heaven. And the best thing is - it can be served both warm and cold, either with a generous scoop of ice cream, or a simple mug of tea.

My tips for success.

I found this to be the quickest way of preparing the batter, but you can definitely use a hand mixer and blend the ingredients in the same order. Fat carries flavour, so always start with butter and vanilla, and mint, in this case. The rest is just adding the dry ingredients to the wet ingredients.

As far as fresh mint goes, you can definitely add more fresh leaves, but do keep in mind that it can get overwhelming after baking. For some additional mint flavour, you can serve it with more fresh mint leaves, especially the really tiny ones, they look the prettiest.

Please check the cake often and check it with at toothpick even before the time indicated in the recipe, so the cake stays nice and moist. The crumb topping can get a touch dry if overbaked, as well.

Ingredients
For the coffee cake
80 grams plain flour
75 grams light brown sugar
10 grams unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon baking soda
45 grams vegan block butter, slightly softened
70 grams unsweetened apple sauce
1 heaping teaspoon vanilla bean paste
100 grams water
1/4 teaspoon apple cider vinegar
4-5 fresh mint leaves, or more to taste
For the crumb topping
40 grams plain flour
20 grams toasted walnuts, ground
30 grams light brown sugar
2 tablespoons unsweetened cocoa powder
45 grams vegan block butter
1 teaspoon vanilla bean paste

Preparation

Preheat the oven to 180°C and line a small, round cake pan (13 cm) with baking parchment, bottom and sides. Take the softened butter, mint leaves, and vanilla, add them to a small blender, and let it run until it forms a nice, silky paste. Add in the sifted cocoa powder, and blend again.

To this, add the applesauce, water, vinegar, and sugar, and let it run again. If it looks like the batter is splitting at this point, that is fine. Pour the batter into a medium bowl, sift in the flour, baking powder, and baking soda, and whisk them together, making sure you do not overmix the batter. Pour it in the prepared cake pan and briefly set aside.

To make the crumb topping, mash together the butter and sugar until somewhat combined, then add in the flour, walnuts, and cocoa powder. Mix and mash with a fork until nice and crumbly, then add in the vanilla and combine. Top the cake and bake immediately, in a nicely preheated oven, at 180°C, for about 35-40 minutes. Check it with a toothpick to make sure it does not overbake. Let it cool in the pan completely, and then serve. Yields 6-8 servings.

VEGAN FIG COFFEE CAKE

Figs are my absolute favourite fruit. And this summer was glorious for them, they had such a good season and I got to enjoy them every day.

This little cake is one of many ways to enjoy those sweet little gems; combined with walnuts and cinnamon, it is a dream with a cup of coffee. Especially with the dark chocolate glaze.

Slightly sticky, aromatic cake, wonderfully creamy filling, and an almost shell-like chocolate glaze make for a perfect coffee time dessert.

My tips for success.

Please, do not overbake the cake. It is supposed to be soft, moist, and slightly sticky from the vegan honey or maple syrup. Check it with a toothpick to make sure it is done even before the time I indicated in the recipe.

When it comes to the filling, it is truly best to make it either by hand, which is slightly messier, but allows for a better texture, or with a hand-held mixer, which will make it smoother. I would avoid blenders for this, as it can indeed make the filling almost gummy.

And as for the chocolate, I always go for my favourite one, the 72% dark chocolate, simply because I enjoy the flavour, but you can choose the chocolate you love to eat. Just, please, do not use milk chocolate as it will be way too sweet.

In case you have some leftover cooked jam, enjoy it on toast or as a sweet snack rather than adding it all to the filling, as it can become too soft.

Ingredients
For the cake
100 grams plain flour
50 grams walnuts, ground
100 grams granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
150 grams carbonated water
25 millilitres vegetable oil
50 grams dandelion honey or maple syrup
5 grams apple cider vinegar
For the filling
500 grams fresh figs
120 grams granulated sugar
30 grams vegan block butter, melted
For the glaze
100 grams chocolate
30 millilitres oil

Preparation

Start by making the jam for the filling. Purée the figs and sugar until completely smooth, pour it into a heavy-bottomed pot, and place it over medium heat. Let it slowly come to a boil and cook for about 25-30 minutes, stirring almost constantly. This is a tiny batch of jam, so it should really be done after 30 minutes or so. You do not have to check intensely for the setting point, as long as it has cooked down to half of the original volume, it will be fine. Remove it from the heat and let it cool down completely.

To make the cake, start by preheating the oven to 180°C. Next, sift the flour, baking soda, and cinnamon into a large bowl. Add in the walnuts and the sugar, and whisk everything together very well. Take a medium bowl and add in the dandelion honey, carbonated water, oil, and apple cider vinegar, and whisk to combine. Once the wet ingredients are blended nicely, pour them over the flour.

Take a small round cake pan (16 cm), and line it with baking parchment, pour in the batter, tap it lightly on the counter, and bake immediately, at 180°C, for about 15-20 minutes. Let the cool completely in the cake pan.

Once the cake and jam are cool to the touch, split the cake into two equal horizontal layers and place the first one on the cake plate. Add a strip of acetate around it and close a cake right tightly. Set it aside briefly.

Place the second cake layer into a bowl and crumble it well with your hands. Add in 200 grams of the cooked jam and the melted butter and mix with your hands or blend it briefly with an immersion blender. It should look like a very thick frosting. Spread it evenly over the cake, and place it into the refrigerator for about an hour or two.

When ready to decorate, melt together the chocolate and the oil, either over low heat or in the microwave, glaze the top of the cake, and return it to the refrigerator overnight. The cake gets better the longer it chills. Serve it with some additional figs and enjoy! Yields 12-16 servings. © Tina Vesić 2024