MINI VEGAN CHERRY CHOCOLATE COFFEE CAKE

When it comes to coffee-time treats, my first choice will always be a crumb cake. There is something so special in its texture that is beyond appealing to me, hence why I wholeheartedly recommend it to anyone who wants to upgrade their coffee time.

And this particular one? She is a work of art. Soft chocolate coffee cake, tangy sour cherry jam, and that glorious crumb topping make for one amazing treat. I do love coffee cakes, so this is a very biased take, but I give you my word, this cake is perfect to be slowly enjoyed, especially on a cold winter's day.

One piece of advice I have when it comes to my coffee cakes in general is to use a piping bag to add the jam topping. Even a regular freezer bag with a corner cut off will work. I truly find it is the best way to do it because that way, the jam will not sink into the cake, but rather stay on top, just below the crumb topping.

Of course, you can add it onto the cake in teaspoons, and that will work just as well. The main goal is not to put everything in one spot and try to spread it, because the cake will not be baked through and the jam will sink. Spoken from experience.

Ingredients

For the chocolate coffee cake batter

150 grams plain flour
50 grams toasted almonds, finely ground
120 grams granulated sugar
15 grams unsweetened cocoa powder
1/2 teaspoon instant espresso powder
1 teaspoon baking soda
200 millilitres carbonated water
45 millilitres neutral oil
2 teaspoons apple cider vinegar
1 teaspoon vanilla bean paste

For the sour cherry jam

250 grams sour cherries, fresh or defrosted
50 grams light brown sugar
2 teaspoons cold water
1 teaspoon cornflour

For the crumb topping

20 grams vegan block butter, melted
20 grams granulated sugar
40 grams plain flour

Preparation

Start by making the sour cherry jam. Roughly chop the cherries, add them to a heavy pot, add in the sugar, and place over medium heat. Let it slowly come to a boil, stirring from time to time, and cook for about 15 minutes, until thickened.

Separately whisk together the cornflour and cold water, add them to the jam, and cook, stirring constantly, for about 3 minutes or so. Remove from the heat and let it cool down completely. You can stir it from time to time, as it cools, but this is purely optional.

To make the crumb topping, mix the melted vegan block butter with the sugar and flour until big pieces of crumble form. Place it in the refrigerator until needed.

Turn the oven on to preheat to 180°C and line a medium round cake pan (15 cm) with baking parchment, bottom and sides. It would be good to use a somewhat deeper cake pan, so the cake can rise nicely and that there is enough room for everything.

Sift the flour, cocoa powder, and baking soda, add in the ground almonds, instant espresso, and granulated sugar, and whisk to combine. Separately whisk together all the wet ingredients, add them to the prepared dry ingredients, and mix until just combined.

Pour the cake batter into the prepared pan and place it immediately in the preheated oven, for just 10 minutes, so the surface firms up slightly. After about 10 minutes or so, take the cake out of the oven, add the cherry jam and the crumb topping, and continue to bake for another 45-50 minutes, for a total of 1 hour. Make sure you check the cake early on, so it stays soft.

Once baked, remove from the oven and let it cool down completely in the pan. Serve with coffee. Yields 10 servings.

VEGAN WHITE CHOCOLATE WALNUT WAFERS

My vast love for two-bite treats spans over almost four decades and the more I make them, the more I love them. Especially this combination; the crunch from the wafer sheets and the smoothness of the walnut filling.

Honestly, wafer desserts are the best of the best as far as I am concerned, and their only competition might come in the form of teeny tiny two-bite Biscoff bars. That is really it.

In general, this type of small confectionery is and always will be my first choice when it comes to gatherings of any kind. Or when it comes to that second cup of coffee around noon, for that matter.

They are loved by all, they come in a wide range of flavours and textures, they're tiny, and they're cute. What more could one want from confectionery in general?

As always, if you are new to wafer desserts or it's more comfortable that way, you can use a cake frame and close it tightly around the wafer sheet, to make sure the filling stays in place. Simply make sure that the side with the coarser pattern is facing up so all of those indentations get nicely filled up, and that is all.

The final piece of advice I can offer is not to fill the wafer sheets when the filling is hot, as they will turn very soggy and very chewy and even stringy when they cool down. And also, if you believe your filling is a bit too runny for your liking, add a tablespoon or two more of ground biscuits.

Ingredients

120 millilitres almond milk
100 grams granulated sugar
150 grams vegan block butter
100 grams vegan white chocolate
1 teaspoon vanilla bean paste
150 grams toasted walnuts, ground
150 grams vegan vanilla biscuits, finely ground
15 grams soy milk powder (2 levelled tablespoons)
3 small wafer sheets (18x36 cm)

Preparation

Pour the almond milk into a heavy pot, add in the sugar, diced vegan butter, vanilla, and chopped vegan white chocolate, and place it over medium heat. Let everything melt together slowly, making sure it does not come to a boil.

Once melted, remove from the heat and add in the ground walnuts. Mix them through well, and then add in the ground biscuits and sifted soy milk powder. Mix very well, either with a wooden spoon or a sturdy spatula, and leave it for about 15 minutes, so it can cool down. Stir it from time to time as it cools, so it cools down evenly.

Once lukewarm, place the first wafer sheet on the serving platter, coarse side up. If using a cake frame, close it around it. Add half of the filling and spread it evenly. Add another wafer sheet in the same fashion, and continue stacking until everything is used up. Top with the third wafer sheet, press gently with both palms so everything sets, and then place something heavy on top, like a 1-litre carton of milk or a full 1-kg bag of sugar on top, so it sets firmly.

Place the platter somewhere cool, but not in the refrigerator, so they don’t get soggy. They are best after at least 8 hours, but you can slice them even after 4 hours if you are in a hurry. Yields 32 medium wafer bars or around 70 bite-sized ones.

VEGAN SPICED FRUIT & WALNUT STRUDEL

I have always loved abundant pastry, even as a child. Yes, there is a great deal of crunchy goodness in layered filo pastries, but I still prefer when there is plenty of filling. And as you can see, pretty much all my strudels are like that.

The absolutely timeless blend of apples, plums, apricots, and walnuts is perfect in every form, and when it's enriched by warm wintery spices, it can only become even better. I did add some vegan milk chocolate on top, for good measure, of course.

One thing I want to point out is that the slices will not be perfect if you try to slice while it's still warm. That goes for all pastries and cakes, honestly, but when a strudel is this generously filled, it becomes even more prominent. So if you don't mind messy slices, do enjoy it warm. If you want them neat, you will have to wait for the filling to cool down all the way through.

To my heart, this type of strudel pairs perfectly with piping hot strong coffee and some melted chocolate on top, but I leave that choice to you.

Ingredients

For the strudel rolls

8 filo sheets, around 250 grams total
250 grams cooking apples, peeled and grated
200 grams plums
50 grams dark brown sugar
65 grams semolina
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
50 grams toasted walnuts, ground

For the layering

200 grams apricot jam
25 millilitres fresh lemon juice
200 grams toasted walnuts, ground

For the syrup

100 millilitres boiling water
50 millilitres neutral oil
2 teaspoons vanilla bean paste

Preparation

For strudels like these, always start by making the fruit filling, because it needs to cool down before rolling up the filo rolls. Add the grated apples and plums into a blender jar, and let it run until a smooth purée forms. Add in all the remaining ingredients except for the walnuts, and let the blender run again. Pour the spiced fruit purée into a heavy saucepan, and place it over medium-high heat. Let it come up to a boil slowly, and do not walk away from it. It has plenty of sugar and it can catch on the bottom of the pot. Mix it from time to time until it starts to boil, and once it does, cook and stir for about 5-7 minutes, until thick. Remove from the heat, add in the ground walnuts, and stir them through very well. Let the filling cool down to room temperature, stirring from time to time.

Once the filling is ready, divide the filo sheets into two stacks, four sheets in each. Divide the cooled filling into two disposable piping bags. Mix together the apricot jam and lemon juice, and set them aside. Prepare the ground walnuts in one bowl, and the syrup ingredients in another. Having everything ready helps with the layering. Let the oven preheat to 200˚C and line a large baking sheet with baking parchment.

Take one filo sheet, lay it flat on your work surface, brush it generously with the water and oil mixture, followed by the apricot jam. Sprinkle some of the ground walnuts, take another filo sheet, lay it on top, and repeat until you use up three filo sheets from one stack. Make sure you have enough jam and walnuts for the second set of filo sheets. Place the final sheet on top of those three, and place the filling along the edge of that sheet. Roll everything up into a somewhat firm roll, and place it on the baking sheet. Repeat with the second set of sheets, forming two big rolls.

Brush the rolls with any remaining water and oil mixture, and bake immediately, in a nicely preheated oven, at 200˚C, for about 25-30 minutes. Once baked, take them out of the oven, let them cool down to your preference, and serve. Yields 8 generous servings.

MINI VEGAN STRAWBERRY ROSÉ TRUFFLE CAKE

A lovely mini vegan cake, with a hidden Rosé wine charm and sweet ripe strawberries. Tender cake layers, luscious strawberry truffle cheesecake filling, and delightfully sweet Rosé caramel drizzle make this cake the perfect holiday treat. Maybe not typically wintery in flavour combination, but festive nonetheless.

Made without any vegan butter, but with plenty of vegan double cream, the filling simply melts on every bite. And sweet jammy strawberries can only make things even better.

The recipe will work just fine with both fresh, ripe strawberries and defrosted ones. Simply let them thaw completely, mix them with lemon and sugar, and they will be perfect. However, I do find that defrosted fruit sometimes lacks flavour just a little bit, so if that is the case, feel free to add a drop or two of strawberry flavouring.

Ingredients

For the soft Rosé cake layers

200 grams plain flour
1 1/2 teaspoons baking powder
200 grams granulated sugar
30 millilitres neutral oil
2 teaspoons vanilla bean paste
220 millilitres Rosé wine, unfined

For the strawberry truffle filling

300 grams strawberries, fresh or defrosted
1 lemon, preferably organic
75 grams granulated sugar
100 grams vegan cream cheese
200 millilitres vegan double cream
1 teaspoon vanilla bean paste
1 teaspoon whipped cream stabiliser

For the Rosé caramel sauce

350 millilitres Rosé wine, unfined
150 grams granulated sugar

Preparation

Start by making the strawberry jam. Add the fruit into a heavy pot or a larger saucepan, add in the lemon juice and sugar, and place it over medium heat. Alternatively, for a completely smooth texture, puree the fruit completely before adding in the lemon and sugar. Let it heat up slowly and bubble away for at least 25-30 minutes, stirring often. The goal is to reduce the fruit into a thick paste, weighing around 200 grams. The longer you cook it, the thicker it will be. Once done, remove from the heat and let it cool down completely.

Next, make the wine caramel sauce. Pour the wine into a heavy-bottomed saucepan, add in the sugar, and place it over medium heat. You do not have to stir it, but make sure it is not catching on the bottom of the pan. Let it cook for about 30 minutes, or until thickened and reduced to about 120-150 ml. It will look runny at this point, but that is fine, it will thicken as it stands. Remove from the heat and let it cool down completely.

To make the cake layers, start by preheating the oven to 180°C and lining a medium cake pan (16 cm) with baking parchment, bottom and sides. Sift together the flour with the baking powder, add in the sugar and whisk well. Add in all the wet ingredients and gently stir to combine. It may bubble up because of the wine, but that is fine. Pour into the prepared pan and bake immediately in a nicely preheated oven, at 180°C, for about 35 minutes. Make sure you check the cake early on, so it stays moist. Once baked, remove from the oven and let it cool down in the pan completely.

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

Weigh out 200 grams of the prepared jam, add in the cold vegan cream cheese, and fold them together using a spatula. Do not overmix at this stage, there is no need. Whip the vegan double cream in a separate large bowl, alongside vanilla, until it starts to form soft peaks. Add in the jam and cream cheese mixture, along with the whipped cream stabiliser, and whip on the highest setting until stiff peaks form. Divide the filling into four equal parts by weight.

Level the cake if needed, and slice it into four thin layers. Be patient with this step, because the layers are very thin. Place the first cake layer on the serving platter, and add in one portion of the filling. Drizzle some of the wine caramel sauce, and top with another cake layer. Repeat the process until all the layers are used up, and decorate the cake using the remaining filling. Place the platter in the refrigerator for at least 8 hours, and serve in thin slices with freshly brewed coffee and some more of the Rosé caramel sauce. Yields 12 rich servings.

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.