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.

MINI VEGAN BLUEBERRY LEMON LAYER CAKE

We are mere days away from summer and the time is right for bright, beautiful flavour combinations. Lemons and blueberries pair wonderfully, and make for an adorable summer brunch treat.

Soft cake layers, delicious white chocolate filling, and a gloriously tangy blueberry jelly. It is the perfect little slice of delight for the long summer days.

I like serving it with strong coffee, as I do most of my cakes, but it is also beyond incredible with some fresh mind lemonade. And if I may add, dessert wines pair gorgeously with it, as well.

I do need to mention that blueberries do stain everything, and that includes the lemon layers they come in contact with. That is inevitable, but I don't mind it. It gives this little cake character.

Ingredients
For the soft lemon cake layers
150 grams plain flour
3⁄4 teaspoon baking soda
1⁄4 teaspoon salt
150 grams granulated sugar
180 millilitres water
20 millilitres fresh lemon juice
35 millilitres neutral oil, sunflower or vegetable
1 1⁄2 teaspoons apple cider vinegar
2 teaspoons fresh lemon zest
1 teaspoon vanilla bean paste
For the soft blueberry layers
150 grams plain flour
120 grams granulated sugar
2 teaspoon baking powder
1⁄4 teaspoon salt
40 millilitres neutral oil, sunflower or vegetable
180 grams blueberries, fresh or defrosted
30 millilitres water
1 1⁄2 teaspoons apple cider vinegar
1 teaspoon vanilla bean paste
For the vegan white chocolate filling
200 grams vegan white chocolate
200 grams vegan double cream
100 grams vegan block butter
80 grams desiccated coconut
1 teaspoon vanilla bean paste
For the blueberry jelly
100 grams blueberries, fresh or defrosted
45 grams granulated sugar
15 grams cornflour
20 millilitres cold water
30 grams vegan block butter

Preparation

Start by making the blueberry jelly. Prepare a small round mould (13 cm) or a cake ring and set aside. Put the fruit in a heavy saucepan, stir in the sugar, and place it over medium heat. Let it come to a boil and bubble away for about 5 minutes, so the fruit starts to release liquid and some of the berries open.

Separately whisk together the cornflour and cold water. Once the berries have burst open, add in the cornflour, and cook for 2-3 minutes, until thickened. Remove from heat, immediately add vegan butter and mix well to combine. Pour into the prepared mould, cover the surface with clingfilm or a round of baking parchment and place in the freezer for at least 6 hours.

The next day, start by making the cream filling. Melt the vegan white chocolate, vegan cream, vegan block butter, aand vanilla over low heat, stirring gently until combined. Remove from heat and cover with clingfilm, allowing it to cool to room temperature before placing the whole bowl into the refrigerator for at least 6 hours. This filling will be runny until whipped, which is fine.

To make the cake layers, start by preheating the oven to 180°C and lining two medium round cake pans (15 cm) with baking parchment.

For the soft lemon cake layers, sift together the flour, baking soda and salt. Add sugar and mix well. Pour in all the liquid ingredients, as well as the lemon zest, and combine without overmixing. Immediately pour into the pan and bake in a preheated oven at 180°C for about 25 minutes. Remove the oven and let it cool completely in the pan.

For the blueberry cake layers, blend the fruit and all other liquid ingredients until combined. In a separate bowl, sift flour and baking powder, add salt and sugar and mix well. Add the liquid ingredients and gently combine. Pour into the other cake pan and bake at 180°C for about 35 minutes. Just as before, leave it to cool down completely in the pan.

Once everything is cool to the touch, proceed to assemble the cake.

Level both cakes, if needed, and slice them horizontally into three very thin layers each. They will be very delicate, so please handle them carefully.

Now create three pairs of cake layers, two with the blueberry layers on the bottom and one with the lemon cake layer on the bottom. This gives a very nice visual effect.

Whip the cooled cream filling until soft peaks form, add in the coconut, and whip until thickened. Do not overmix the cream, because it can and will become dry and grainy. Divide the filling into three equal parts.

Place the first set of layers, with the lemon part on the bottom on the cake platter. Spread a portion of the coconut filling, and place another set of cake layers on top, this time with the blueberry layer on the bottom.

Add the frozen fruit insert, spread some of the filling around it and on top of it, and place the final set of cake layers, again with the blueberry on the bottom. The cake is sturdy, so you can decorate the top and sides immediately with the remaining filling. Place the platter in the refrigerator for at least 8 hours and serve with freshly brewed coffee. Yields 16 servings.

MINI VEGAN CHOCOLATE BLACKBERRY FIG CAKE

Summer is nearly here and that means fruit cakes. Without a shadow of doubt, figs are my absolutely favourite fruit. Hands down, I love them more than apricots and strawberries combined. And I believe my love for figs is the only stronger one than my love for coffee. The competition is serious, but the figs are winning, hence why they are featured in this lovely cake, front and centre.

Now, I know this is not one of my everyday vegan cakes that can be whipped up and served within the hour, but that is what makes it really unique. It requires time and a bit of an effort and planning, and I for one, truly enjoy that.

Two types of fruit fillings, two types of chocolate, and plenty of almond praline make this cake a true showstopper. She is tiny, but she is mighty.

I do recommend keeping the cake refrigerated at all times, simply because of how soft white chocolate mousse can become, even at room temperatures, as it is not stabilised. Either add a tablespoon of soy milk powder as you whip the ganache into a mousse or serve it straight from the refrigerator, it will be delicious either way.

Ingredients
For the vanilla cake layers
80 grams plain flour
½ teaspoon baking soda
80 grams granulated sugar
30 grams toasted almonds, ground
1 teaspoon apple cider vinegar
25 millilitres neutral oil, sunflower or vegetable
1 teaspoon vanilla bean paste
125 millilitres water
For the chocolate cake layers
60 grams plain flour
30 grams toasted almonds, ground
90 grams granulated sugar
2 tablespoons unsweetened cocoa powder
¾ teaspoon baking soda
1 teaspoon instant espresso powder
2 teaspoons vanilla bean paste
1 ½ teaspoons apple cider vinegar
30 millilitres neutral oil, sunflower or vegetable
120 millilitres water
For the blackberry tart cherry jelly
50 grams blackberries
50 grams sour cherries
50 millilitres cold water
30 grams cornflour
20 grams vegan block butter, cubed
For the fig filling
100 grams figs
50 millilitres apple juice, cold
30 grams cornflour
20 grams vegan block butter, cubed
¼ teaspoon vanilla bean paste
1-2 drops food colouring, optional
For the almond praline
80 grams toasted almonds, whole
70 grams granulated sugar
20 millilitres water
30 grams vegan block butter, slightly softened
For the dark chocolate ganache
120 grams dark chocolate (at least 70% cocoa solids)
40 millilitres vegan double cream
25 grams vegan block butter, cubed
For the white chocolate mousse
100 grams vegan white chocolate
120 millilitres vegan double cream
30 grams vegan block butter
½ teaspoon vanilla bean paste

Preparation

Start by making the fruit jelly inserts, as they need to be frozen. For the blackberry jelly, place the berries into a blender jar, along with the water and cornflour, and blend until completely smooth. Pour the mixture into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often, so it does not catch on the bottom. 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 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. This can also be done the night before.

For the fig filing, the process is quite similar. Place the fruit into a blender along with the apple juice and cornflour, and blend until smooth. Pour it into a heavy saucepan and let it come to a boil over medium heat, stirring often. Once it starts to boil, cook until thick, about 3 minutes, stirring constantly. Figs will catch on the bottom of the saucepan if it is not stirred.

As soon as the filling is done, remove it from the heat and add in the vegan block butter and vanilla. Mix well, either with a wire whisk or an immersion blender, and transfer to a 10-cm round cake pan or a pastry ring, again, lined with baking parchment. Level the top and cover it with a piece of plastic wrap or a round of baking parchment, and same as before - place it into the freezer for at least 6 hours. This can, of course, be done the night before.

Next, make the cake layers. Line two small round cake pans (12 cm) with baking parchment, bottom and sides, and set them aside. Let the oven preheat to 180°C.

For the chocolate cake, sift together the plain flour, cocoa powder, and baking soda. Add in the sugar, almonds, and the espresso powder, and whisk very well to combine. Pour in the 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 180°C, for about 15 minutes or so. Check it with a toothpick even before the indicated 15 minutes, making sure it stays soft and fudgy. Let it cool in the pan completely.

For the vanilla cake, the method is quite similar. Sift together the plain flour and baking soda, add in the sugar and almonds, and whisk well. Add in the water, oil, vanilla, and the vinegar, and whisk until just combined. Pour the batter into the prepared pan and bake immediately, at 180°C, for about 15 minutes or so. Check it with a toothpick, of course, and let it cool in the pan completely.

Goes without saying, of course, but if desired, both can be baked at the same time.

For the almond praline, line a small metal tray with a piece of baking parchment or a silicone mat and set aside. Take a heavy-bottomed saucepan, tip in the granulated sugar, add the water, and gently swirl the pan. Place it over medium-high heat, and let the sugar melt and then cook for about 7-8 minutes, until it becomes a deep amber colour. Once fragrant, add in the almonds and quickly stir with a wooden spoon or a spatula until all of the almonds are coated.

Once coated, remove from the heat and carefully turn them out onto the metal sheet. Do not stir or touch, because it will be incredibly hot. Let it cool down completely. Once cool to the touch, break it into pieces, and place them in a blender. Let it work until a smooth paste forms, then add in the vegan butter and let the blender run again until everything is blended thoroughly. It would be good to stop and scrape down the sides, to make sure everything is smooth. Set aside.

For the dark chocolate ganache, chop the chocolate as finely as you can, and place it in a saucepan. Add in vegan double cream and the butter, and melt everything over low heat. Stir gently until it's all combined, then remove from the heat and allow it to cool down, but to still be somewhat runny and pourable.

Finally, when it's all ready, proceed to assemble the cake.

Level the cakes if necessary and slice off the top third of each, creating one thick layer and one thin one. Use a small (10 cm) cake ring to cut out a 10-cm circle out of the thinner vanilla cake layer.

Place the thicker chocolate cake layer on a serving platter, close a cake form around it, and line it with a tall strip of acetate. Place the blackberry cherry frozen insert in the centre and add the almond praline all around it, and on top of it, covering the whole insert. There will be plenty of praline for that.

Place the thinner chocolate layer on top and add the 10-cm vanilla cake in the centre. Place the frozen fig filling on it and pour the dark chocolate ganache all around it, and on top of it, covering both the little cake disc and the fig filling. Place the thicker vanilla cake layer on top, press it gently, and place in the refrigerator overnight.

For the white chocolate mousse, chop the chocolate finely and place it in a saucepan. Pour in the vegan double cream; add in the butter and the vanilla, and place everything over low heat. Melt it together slowly, stirring gently, until it's all blended. Remove from the heat, let it cool down to room temperature, cover with a piece of cling film or baking parchment, and place into the refrigerator overnight.

The next day, whip the white chocolate mousse with an electric mixer until stiff peaks form. Remove the cake ring and the acetate from the cake and decorate it to your liking using the chocolate mousse. If desired, add some berries on top, and place it back into the refrigerator for at least 4 hours. Serve with strong coffee. Yields 8-10 servings.

VEGAN ESPRESSO VANILLA BEAN MARBLE CAKE

If there is one thing I love, it's coffee. I had my first cup at around the age of 18, and we are approaching two full decades of my undying love for it.

And if there is something else that I enjoy, that is adding coffee to desserts. Usually, espresso is added to chocolate cakes, whether freshly pulled or in an instant powder form, but it goes perfectly with vanilla, as well.

This little gem is quite frankly vanilla latte in cake form. Soft and tender vanilla cake, a swirl of espresso throughout, and a cloud of whipped vegan cream on top. An adorable little everyday vegan cake that you can enjoy after a hearty meal or with the afternoon coffee.

Ingredients
For the cake
200 grams plain flour
200 grams granulated sugar
1 teaspoon baking soda
2 teaspoon apple cider vinegar
60 millilitres vegetable oil
1 teaspoon vanilla bean paste
250 millilitres water, divided
1 heaping teaspoon instant espresso powder
For the frosting
100 millilitres vegan double cream, cold
2 tablespoons icing sugar
½ vanilla bean

Preparation

Let the oven preheat to 180°C and line a square cake pan (18x18 cm) with baking parchment, bottom and sides. This will allow for an easier removal from the pan later on.

Sift together the plain flour and baking soda, and add them to a medium bowl. Add in the sugar, and whisk well to combine. In a separate bowl, whisk together the espresso powder with a teaspoon or two of water. We are aiming for a paste, not liquid. Pour the rest of the water oil, vinegar, and vanilla into the dry ingredients, and whisk everything together until just combined, so the cake stays tender and soft.

Pour about half of the batter into the prepared pan, add the espresso paste to the rest and gently mix it through, and randomly pour it over the vanilla batter, to form the marble effect. Bake immediately, in a nicely preheated oven, at 180°C, for about 30 or so. Check it with a toothpick, making sure it does not dry out. Let the cake cool in the pan completely before frosting.

To frost, scrape the seeds from the vanilla bean and add them to the vegan cream. Sift in the icing sugar and whip until soft peaks form. Frost the cake and serve immediately. Yields 9 rich servings or 16 smaller ones.