MINI VEGAN APPLE PECAN CAKE

If I had to choose a favourite flavour combination, I think it would be almost impossible to choose between chocolate orange, chocolate cherry, and walnut apple. Each one brings something so unique and wonderful, and each one works perfectly in every possible form of dessert.

But when it comes to making a cake that I know everyone will love, my choice is always walnuts and apples, and in this case, pecans and apples. Maybe it's tradition, maybe it's nostalgia, but something about the aroma of toasted walnuts and the pleasant tanginess of apples makes everyone swoon.

And if you go through my desserts, you will actually see how many variations of walnut apple recipes I have. That is a true testament of how loved that flavour pairing truly is.

Rich homemade apple butter, soft and light pecan cake layers, and a robust pecan buttercream make this little beauty a true little gem, perfect for smaller gatherings. The cake stays moist for quite a few days, actually, and it slices wonderfully, which I find important for serving, especially if the cake is being sliced right at the table.

My recommendation would be, as always, strong espresso or freshly brewed coffee, but as many have said, the cake pairs very well with apple brandy. Let the cake stand at room temperature for 10-15 minutes, serve it in thin slices, and enjoy!

Ingredients

For the apple butter

400 grams sweet apples, peeled and cored
50 millilitres water
50 grams coconut sugar

For the soft pecan cake layers

80 grams plain flour
80 grams granulated sugar
80 grams toasted pecans, finely ground
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon cinnamon, or to taste
1/4 teaspoon apple cider vinegar
15 millilitres neutral oil
20 grams prepared apple butter
1 teaspoon vanilla bean paste
120 millilitres carbonated water

For the vegan pecan buttercream

150 grams vegan block butter, softened
100 grams icing sugar, sifted
120 grams toasted pecans, finely ground
2 teaspoon vanilla bean paste
30 grams prepared apple butter

Preparation

Start by making the apple butter. Peel and dice the apples, place them in a heavy pot, along with the water. Place over medium heat and cook until tender. Blend them into a smooth puree, weigh out 350 grams, and save the rest for oatmeal or future desserts. Add the weighed apples back into the saucepan, add in the sugar, and return it to medium-high heat. Cook until reduced by half, or until you get 150 grams. That could take around an hour, depending on your pot. The longer you cook it, the thicker it will be, naturally. Remove it from the heat and let it cool down completely.

To make the soft pecan cake layers, let the oven preheat to 170°C and line a small round cake pan (13 cm) with baking parchment, bottom and sides. Sift together the flour, baking powder, baking soda, and cinnamon, add in the pecans and sugar, and whisk very well. Add in all the wet ingredients in no particular order, and mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 170°C, for about 30-35 minutes. Check the cake for doneness early, so it stays moist. Remove from the oven and let it cool down completely in the pan.

To make the buttercream, start by whipping the softened vegan block butter until very light and creamy, at least 5 -7 minutes. Add in the vanilla, prepared apple butter and pecans, and whip very well. Once it almost resembles whipped cream, place the bowl in the refrigerator for about 10-15 minutes.

Once everything is ready, proceed to assemble the cake.

Level the cake if necessary, and slice it into three thin layers. Divide the filling into three equal parts. Place the remaining apple butter in a piping bag with the tip cut off.

Place the first layer onto the serving platter, add a third of the filling, followed by half of the apple butter, and repeat the process once more. The cake is rather firm, so it can be decorated with the remaining filling.

Place the platter into the refrigerator for at least 8 hours, and serve in thin slices, with strong coffee. Yields 6 rich or 8 modest servings.

Author's note: If you have apple butter you enjoy, feel free to use that one instead of making your own. The only thing that matters is that the apple butter is thick and not runny or watery, as that will potentially cause the buttercream to split.

VEGAN CARAMEL ALMOND MOUSSE CHEESECAKE

Chocolate, almonds, caramel. That right there tells the whole story of this little cheesecake. Absolute perfection in a tiny dessert form, especially when it's very well-chilled.

You will notice I used extra dark chocolate. Because the cheesecake batter is very sweet, you do need that hit of that pleasant bitterness from the chocolate. Now, admittedly, that is a biased statement, as you know I love my chocolate very dark and bitter, but I would honestly recommend not using milk or even cooking chocolate, just to keep the balance of sweetness.

Date syrup is my preferred liquid sweetener these days, but pure maple syrup would work just as well, it all depends on what type of caramel flavour you prefer. Date syrup is also sticky, a lot stickier than maple syrup, so make sure you stir the liquid ingredients well before adding the almonds, because it can and will clump.

On a final note, if your batter seems too soft to you even after whipping with the double cream, do not hesitate to add a teaspoon of whipped cream stabiliser. Not all vegan cream cheeses are the same and not all vegan creams are the same. Some are inevitably with a higher water content and that can affect the final texture of the mousse.

And of course, by all means, feel free to use a slightly larger cake pan and adjust the baking time accordingly. That will give you a much more stable cheesecake, perfect for gifting and gatherings.

Ingredients

For the fudge brownie base

75 grams plain flour
1/8 teaspoon baking soda
65 grams granulated sugar
20 grams unsweetened cocoa powder
45 grams vegan block butter
15 millilitres vegetable oil
40 millilitres water
1/2 teaspoon vanilla bean paste
1/2 teaspoon almond extract
pinch of salt

For the vegan cheesecake

100 grams vegan cream cheese
50 millilitres date syrup
60 grams extra dark chocolate (85%)
1/2 teaspoon vanilla bean paste
3 tablespoons unsweetened cocoa powder
1 tablespoon soy milk powder
100 grams toasted almonds, finely ground
200 millilitres vegan double cream

Preparation

Start by making the brownie base. Let the oven preheat to 180°C and line a small round cake pan (15 cm) with baking parchment. Take a saucepan and add in the sugar, cocoa powder, vegan butter, oil, water, flavourings, and salt, and place it over medium heat. Let everything melt together slowly. Once melted and hot, but not boiling, remove from the heat and quickly sift in the flour and the baking soda. Mix only until incorporated.

Immediately pour the batter into the prepared pan and bake, in a nicely preheated oven, at 180°C, for about 12-15 minutes. Depending on your oven, the brownie might take a bit longer to bake through, so make sure to check with a toothpick early. Take it out of the oven, and let it cool completely in the pan.

Once the brownie base is cool to the touch, proceed to make the cheesecake.

To make the cheesecake, sift together the cocoa powder and soy milk powder, and set aside. Chop up the chocolate finely, add it to a small saucepan, add in the date syrup and vanilla, and melt everything together over low heat, making sure it does not come to a boil.

Once melted, remove from the heat and let it cool down, making sure it is still pourable. As soon as the chocolate is ready, add in the cream cheese and fold it through using a spatula. Add in the almonds, and mix and fold until mostly incorporated. In a separate large bowl, whip the vegan double cream until very soft peaks form. Add in the cream cheese mixture, and continue to whip on the highest speed until firm peaks form.

Remove the brownie base from the cake pan, place it on the serving platter, and close a cake ring around it. Add a tall strip of acetate and then add in the cheesecake batter in a few additions, making sure there aren't any air pockets. Place the platter in the refrigerator for at least 8 hours. Serve in thin slices with strong coffee. Yields 16 servings.

VEGAN APPLE WALNUT CAKE BARS

Apples, walnuts, cinnamon, vanilla, and some fresh orange zest, for good measure. Those are the flavours of the season, as far as I am concerned.

There is something wonderfully rich in a simple walnut vegan sponge cake that allows it to be paired with many different fillings and toppings, and it will always be perfect. Here, as you will see, I paired it with a simple, yet delicious apple filling.

And these bars truly feed a crowd, especially because they keep amazingly well at room temperature, in a sealed container. They might be good for meal prep, as well, because they are entirely vegan, and they are quite easy to pack in a lunch box, surprisingly enough.

So whether you serve them at a gathering, or with a hearty afternoon coffee, I do hope you enjoy them as much as I did.

Ingredients

For the cinnamon walnut base

100 grams plain flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
80 grams dark brown sugar
50 grams toasted walnuts, ground
15 millilitres neutral oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste
140 millilitres carbonated water

For the apple filling

600 grams apples, peeled and grated finely
75 grams light brown sugar
1/2 teaspoon fresh orange zest
20 grams semolina

For the walnut cake layer

100 grams plain flour
100 grams granulated sugar
1 teaspoon baking powder
35 grams toasted walnuts, ground
15 millilitres neutral oil
1/2 teaspoon vanilla bean paste
120 millilitres carbonated water

For the topping

70 grams rosehip jam
30 grams walnuts or almonds, optional

Preparation

Start by making the filling, as it needs a bit of time to cool down. Grate the apples finely, add in the sugar and the orange zest, and place it over medium high heat. Let it slowly come to a boil, and cook, stirring often, for 10-15 minutes, or until thickened and fragrant. At that point, add in the semolina and cook, stirring constantly, until it thickens and starts to resemble custard. That could take up to 5-7 minutes, depending on the width of the pan you use. Once cooked, remove from the heat and let it cool down slightly.

Start working on the cake layers right after cooking the filling. Let the oven preheat to 180°C and line a rectangular cake pan (20x30 cm) with baking parchment.

For the base layer, with walnuts and cinnamon, mix together the flour with the baking soda and cinnamon, add in the walnuts and sugar, and whisk to combine. Add in all of the wet ingredients, without any particular order, and mix until just combined. Pour the batter into the prepared pan and place it in the preheated oven as soon as the batter comes together. Let it bake, undisturbed, for about 10-15 minutes, until it starts to firm up.

While that is baking, make the top cake layer. Once again, whisk or sift together the flour with the rising agent, this time baking powder, add in the sugar and walnuts, and blend to combine. Pour in all of the wet ingredients, and mix until just combined.

Remove the pan from the oven, gently add the apple filling, spread it as evenly as you can, pour over the walnut cake layer, and return to the oven to bake for another 20-25 minutes, for a total of 35-40 minutes. Mine took exactly 37. It should be slightly crispy on the edges.

As soon as it is baked, remove it from the oven and spread the rosehip jam on top. There is plenty of jam to cover the whole surface. Sprinkle with ground walnuts or flaked almonds, and let it cool down completely in the pan. Once cool, serve it rich slices with strong coffee. Yields 24 large individual slices.

VEGAN CINNAMON APRICOT SWEET BREAD

Breads and pastries are one of my dearest things to both prepare and enjoy. Breads are how I officially started my baking journey, so they will always hold a special place in my heart and I quickly learnt that bread dough, either enriched or plain, can very well be used for other types of pastries, sweet and savoury. And what a revelation that was for my young self.

Keeping in mind that I was only 12-years-old when I started essentially teaching myself to bake, any and all accidental discoveries along the way were both practical in terms of knowledge and magical from a purely childlike standpoint. And if I am being completely honest, that magic is still strong within me.

With the colder part of the year approaching, breads and pastries that warm both the kitchen and the heart are what is definitely needed. Fragrant spices, homemade jams, big cups of coffee, and enjoyment on every bite.

Like almost all of my sweet breads, this one toasts up perfectly, but do keep in mind that it does have a jammy filling, so it is not really suitable for regular toasters. My method of toasting it is either broiling or using a panini press. That way I still get that glorious crisp, but the mess is minimal.

Ingredients

For the sweet dough

250 grams plain flour
100 grams wholemeal rye flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 teaspoons instant dry yeast
35 grams dark brown sugar
2 teaspoons salt
240 millilitres warm water
30 millilitres oil
1/2 teaspoon vanilla bean paste

For the filling

300 grams apricot jam
1 1/2 tablespoon cornflour
1/2 teaspoon vanilla bean paste

Preparation

Start by making the sweet dough. Take a medium bowl, sift in both types of flour, add in the yeast, sugar, salt, and spices, and blend well. Make a well in the centre of the flour, pour in the water, vanilla, and oil, and mix with a wooden spoon or a very sturdy spatula until a very soft dough forms.

Turn the dough out onto a nicely 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.

Once the dough is ready, take it out of the bowl and knead it gently. Roll it out into a very large rectangle and slice it into three parts. Separately whisk together the jam, vanilla, and cornflour, divide it into three equal parts, and spread it evenly on the dough, making sure to leave one of the edges free, so they can seal nicely.

Roll up each of the pieces starting from the longer side, wet the free edge with a bit of water, and pinch to seal the rolls. Braid them together and place the dough into a small loaf tin (10x20 cm) lined with baking parchment.

Let the oven preheat to 200°C. Cover the dough with a clean cloth, and let it rest and rise for about 20-30 minutes, while the oven preheats. Bake them in a nicely preheated oven, at 200˚C, for about 30-35 minutes, or until evenly browned. Keep in mind that it will need a bit more time in the oven due to the type of flour used and the soft filling. Once baked, take the bread out of the oven and let it cool completely on a wire rack. Yields one small loaf.

VEGAN ESPRESSO BROWNIE COOKIES

As I recently wrote in my culinary essay newsletter, November truly is the prelude to holidays, and many people are already planning the cookie platters, myself included. Because cookies are always welcome, regardless of the occasion, and these espresso ones happen to be one of my favourites.

Soft centres, slightly crisp edges, and wonderfully deep espresso flavour truly make them special. Not to mention some additional molten chocolate on top, for decoration and flavour.

They can be ready in less than an hour and a half, which is a great feature for a cookie to have, because it makes them great for midday snacks as well as unexpected guests. With only 30 minutes of refrigeration, they are quick and easy to prepare, with regular, cupboard ingredients.

And as I always say, it doesn't matter if you enjoy your cookies crisp and crunchy or supremely soft and fudgy, there is always room for one more variety on the platter. Serve them warm with a cup of coffee and maybe some chopped hazelnuts, too, and enjoy!

Ingredients
100 grams plain flour
20 grams unsweetened cocoa powder
1/4 teaspoon baking soda
75 grams vegan butter, softened
50 grams granulated sugar
50 grams dark brown sugar
big pinch of salt
1 teaspoon vanilla bean paste
2 tablespoons freshly pulled espresso, slightly cooled
50 grams cooking chocolate (60%), for the optional decoration

Preparation

Take a large bowl, add in the vegan block butter and both types of sugar, along with the vanilla and salt, and mix very well using a wooden spoon or a sturdy spatula. Sift together the flour with the unsweetened cocoa powder and the baking soda, add it to the butter, and mix and fold briefly. Add in the brewed coffee, and mix until combined. Once the batter is ready, cover the bowl with cling film, and place it in the refrigerator for 30 minutes.

Let the oven preheat to 180°C and line a large baking sheet with baking parchment. Once the batter is ready, take out portions using a small cookie scoop, around 25 grams per cookie, and place them on the baking sheet with plenty of space between them, because they will spread. Bake them in a preheated oven, at 180°C, for 6-8 minutes. Be careful not to overbake them and be aware that they will be soft when you take them out of the oven, but will firm up as they cool. Once cool, decorate with melted chocolate, if desired. Yields 12 small brownie cookies.