MINI VEGAN APRICOT MANGO COFFEE CAKE

This is a type of cake I've been making for over a decade, and it is perfect as an everyday cake, with tea or coffee, or if you like picnics, it also transports very well. But I've been somewhat timid about sharing the recipe because of how the filling is made, blending the cooked fruit filling with a portion of the cake itself, because it somehow seemed not as precise as I like my recipes to be.

However, digital scales to the rescue; because weighing the exact portion that is mixed with the filling solves the riddle perfectly. And yes, from then on, it is a fairly straightforward cake, it feeds a crowd, and is lovely for smaller gatherings.

With summer being in full swing, this combination is wonderfully refreshing for those heatwaves. Ripe apricots, mangoes, as well as plenty of lemon juice keep the cake sweet, zesty, and tangy, and work perfectly with the soft almond cake and white chocolate glaze. All it needs is a tall glass of ice cold lemonade and a small cup of coffee. Nothing more.

Ingredients

For the cake layer

180 grams plain flour
30 grams blanched almonds, finely ground
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
200 grams granulated sugar
240 millilitres carbonated water
30 millilitres neutral oil
2 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste

For the frosting

350 grams ripe apricots
300 grams ripe mangoes
100 grams granulated sugar
30 millilitres lemon juice
15 grams cornflour
30 millilitres cold water
45 grams vegan block butter, cold
120 grams vegan block butter, melted

For the topping

80 grams vegan white chocolate
20 millilitres neutral oil

Preparation

Start by making the jam for the filling. Purée the fruit and sugar until completely smooth, add in the lemon juice, and blend again. Pour it into a heavy pot and place it over medium heat. Let it slowly come to a boil and cook for about 55-60 minutes, stirring almost constantly. It should reduce to 400 grams of jam.

You do not have to check intensely for the setting point, as long as it has cooked down to about half of the original volume, it will be fine. Whisk together the cornflour and water, add it to the jam, and cook for 2-3 minutes more, until smooth. Remove it from the heat, add in the vegan block butter, and stir gently until melted and combined. Let it cool down completely.

To make the cake, start by preheating the oven to 180°C and lining a medium cake pan (16 cm) with baking parchment, bottom and sides. Sift the flour, baking soda, baking powder, and salt into a large bowl. Add in the almond and the sugar, and whisk very well. Add in all of the wet ingredients in no particular order, and whisk gently until combined. As soon as the batter comes together, pour it into the prepared pan, tap lightly on the counter, and bake immediately, at 180°C, for about 35 minutes. Let it cool completely in the cake pan.

Mine was baked after exactly 36 minutes.

Once the cake and jam are cool to the touch, divide the cake into two unequal layers. Leave about 1 cm of cake as the base, and use the rest of the cake for the filling.

There should be around 450 grams of cake for the filling.

Place the base on a cake plate, add a strip of acetate around it and close a cake right tightly. Set it aside briefly.

Place the remaining cake into a bowl and crumble it well with your hands. Add in 350 grams of the cooked jam and the melted vegan butter and mix with your hands or a sturdy whisk. It should look like a very thick frosting. Spread it evenly over the cake, top with the remaining jam, 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. Yields 12-16 servings.

VEGAN BLACKBERRY ALMOND STRUDEL

It is absolutely not a secret that sweet dough desserts are one of my absolute favourites. And they truly have been, ever since childhood.

As a matter of fact, sweet dough desserts and pastries were the first proper dessert I tried in my life. Specifically doughnuts, which I adore to this day. But strudels, pies, anything that has layers of dough and fruit filling is a very close second, honestly.

Sweet and zesty orange jam, plenty of homemade applesauce, lots of almonds and hazelnuts, and a generous splash of amaretto make this strudel truly perfect for summer. I simply love how those deep, sweet marzipan notes of Disaronno pair wonderfully with the oranges and blackberries.

And I cannot decide if I love this strudel more when it's piping hot off the baking sheet or cold, the next day. Each way of serving has its own charm, so take my serving suggestion as precisely that, a suggestion, and serve your desserts how you like.

Ingredients

For the orange jam filling

250 grams orange jam or marmalade
200 grams toasted almonds, ground

For the blackberry almond centre

420 grams fresh blackberries
120 grams applesauce, unsweetened
150 grams granulated sugar
80 grams semolina
100 grams toasted almonds, finely ground
50 grams toasted hazelnuts, coarsely ground

For the assembly

500 grams filo pastry sheets, 16 pieces
100 millilitres neutral oil
120 millilitres carbonated water
30 millilitres Disaronno liqueur
2 teaspoons vanilla bean paste

Preparation

Start by making the fruit custard centre, as it needs to cool down almost completely before proceeding. Add the applesauce and blackberries into a blender, and let it run until a smooth purée forms. Add in all the remaining ingredients except for the almonds, and let the blender run again.

Pour the purée into a heavy saucepan, place it over medium heat and let it slowly come to a boil. Make sure you whisk constantly, as it can burn easily. Once it starts to boil, cook and stir for about 5-7 minutes, until thick. Remove from the heat, add in the ground almonds, and stir them through very well. Let the filling cool down to room temperature, stirring from time to time.

Once the filling is ready and cool, divide the filo sheets into four stacks, with four sheets in each. Divide the cooled filling into two equal parts. Mix the orange jam to loosen it up a bit, and set aside. 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 Disaronno mixture, and pipe half of the filling along the edge of that sheet. Roll it up tightly and set it aside. Take another filo sheet, brush it with the water and oil mixture, spread a portion of the orange marmalade, sprinkle on some almonds and hazelnuts, and place the rolled filo sheet on the edge. Roll it all up, and set aside.

Repeat this two more times, until all the sheets from one stack are used up, and transfer the roll onto a large baking sheet. Do the same with the remaining three stacks of filo pastry sheets, forming four large rolls in total.

Brush the rolls with any remaining water and oil mixture, and bake immediately, in a nicely preheated oven, at 200˚C, for about 25 minutes. Once baked, take them out of the oven, let them cool down to your preference, and serve. Yields 20 generous servings.

MINI VEGAN CINNAMON WALNUT BARS

I could say that I make this type of treat because it's the summer and it's a no-bake treat, but the truth is, I love this type of tiny confectionery. I truly do. So regardless of the season, time of day, heat wave or cold front, I will make them and I will love them.

And it is fascinating how early in life preferences form, because this type of two-bite dessert is something I've loved ever since I was a very young child, possibly as young as 3yo. So you can imagine the absolute joy when my child self realised she can make them herself.

There is so much joy in being able to create by yourself that which makes you happy ♡

And these indeed make me happy. Full of vegan white chocolate, cinnamon, and walnuts, they are absolutely perfect for a tea-time treat. Or a coffee-time treat... Or anytime treat, if I am being honest. There is no wrong time to enjoy sitni kolači.

Ingredients

For the walnut bars

50 millilitres soy milk
50 grams granulated sugar
90 grams vegan block butter
60 grams vegan white chocolate
1 teaspoon vanilla bean paste
70 grams toasted walnuts, finely ground
100 grams vegan vanilla biscuits, finely ground
2 teaspoons ground cinnamon
30 grams soy milk powder

For the glaze

40 grams vegan white chocolate
10 millilitres neutral oil

Preparation

Start by lining a small rectangle cake pan or a cake form (10x10 cm) with baking parchment and set aside. Pour the soy milk into a heavy pot, add in the sugar, diced vegan butter, vanilla, and chopped white chocolate, and place it over medium heat. Let everything melt together slowly, without coming to a boil.

Once ready, remove it from the heat and add in the cinnamon, soy milk powder and the ground walnuts. Mix thoroughly, and then add in the ground biscuits. Mix very well and transfer the batter to the prepared pan. Level it nicely and place it into the refrigerator for about an hour, so it can firm up.

Once firm, make the white chocolate glaze. Melt together the chopped vegan white chocolate and the neutral oil, either in the microwave or on the lowest heat, and working quickly, glaze the chilled bars. As they are cold, the glaze will start to set almost immediately. Return to the refrigerator for at least 4 hours more, so the bars can firm up all the way through.

Serve with freshly pulled espresso and some more chopped walnuts, if desired. Yields 8 modest servings.

VEGAN CHOCOLATE HAZELNUT ESPRESSO ICE CREAM

There is nothing quite like a scoop of homemade ice cream on a hot day. Rich hazelnut butter, deeply dark chocolate, and silky soy milk custard, make for an absolutely perfect summer treat. Like a tiny scoop of frozen Nutella.

Although the instructions require an ice cream machine, this treat can be made without one, as well. When the base is chilled and ready, pour it into a wide, shallow container with a lid, and place it into the freezer.

Every 30 minutes or so, take the container out of the freezer, whip the ice cream very well using a hand mixer on the highest setting, cover with a lid, and return to the freezer. After about an hour and a half, or three blends, it is ready to be served as a soft-serve.

And that is it, the timeless joy of chocolate and hazelnuts, in a deliciously frozen form. Just perfect for long summer days and good coffee.

Ingredients
50 grams old-fashioned oats
1 teaspoon cornflour
400 millilitres soy milk, cold
75 grams dark brown sugar
25 grams glucose syrup
20 grams unsweetened cocoa powder
1 teaspoon vanilla bean paste
1/2 teaspoon salt
60 grams dark chocolate (85% cocoa solids), grated
100 grams hazelnut butter
50 grams toasted hazelnuts, finely chopped

Preparation

Whisk together the cold soy milk, oats, cornflour, sugar, cocoa powder, glucose, vanilla, and salt, and place it over medium heat. Make sure everything is well-stirred so there aren't any clumps of cocoa or cornflour. Let it slowly come to a boil, and then cook, stirring constantly for exactly 8 minutes, so oats become nice and soft. You cannot overcook them, so if they still seem a touch undercooked after 8 minutes, give them 30-60 seconds more.

Remove from the heat and let it cool down slightly, and then blend completely using an immersion blender. Without stopping the blender, add in the dark chocolate and hazelnut butter, and blend until perfectly smooth. Finally, stir through the chopped hazelnuts, and let the base cool down to room temperature. After that, cover the top with a piece of plastic wrap or a round of parchment paper, and place in the refrigerator for at least 4 hours.

Once ready, pour the chilled base into your ice cream maker and let it run according to the instructions. Serve as soon as it is done churning, for a soft-serve effect, or place it into the freezer for about an hour if you prefer your ice cream in nice scoops. Yields 4 rich servings.

MINI VEGAN STRAWBERRY PEACH LAYER CAKE

I believe it is only fitting to celebrate the beginning of summer with a bright and zesty fruit-filled cake, full of fresh, ripe peaches strawberries and sunny oranges. Truly a fruit layer cake of dreams, especially if you love fruit cakes as much as I do.

And I do, believe me, I am very much in love with that signature combination of fruit curd and smooth filling, be it ganache or vegan pastry cream. Or vegan Crème Diplomate, for that matter.

As a matter of fact, I love fruit cakes so much that my whole childhood and my early adulthood I kept asking for the same cake every year for my birthday. Vanilla sponge, pastry cream, plenty of fresh fruit mixed directly into it. And that cake flavour combination remains one of my favourites even today.

And this tiny little gem is absolutely to my liking. The softest, most tender almond-vanilla cake layers, orange-infused vegan white chocolate cheesecake ganache, and an abundance of both strawberry and peach curd. The cake of dreams, I tell you.

The only caveat I have is regarding the cake height. While it is stable, the cake is quite tall, and due to the nature of the curd fillings, it can get a bit soft, depending on how you store it and if you transport it. I strongly advise using cake dowels for this reason. I used four 6-millimetre cake dowels inserted in a cross pattern.

All that is left is to serve it with either freshly brewed coffee or some strawberry lemonade and enjoy!

Ingredients

For the soft almond cake layers

180 grams plain flour
30 grams blanched almonds, finely ground
200 grams granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon apple cider vinegar
2 teaspoons vanilla bean paste
40 millilitres neutral oil
270 millilitres carbonated water

For the vegan cheesecake ganache

100 grams vegan cream cheese
100 grams vegan white chocolate
1 tablespoon fresh orange zest
1 heaping teaspoon vanilla bean paste
200 millilitres vegan double cream

For the fresh strawberry curd

350 grams fresh strawberries
45 grams icing sugar
30 millilitres fresh lime juice
1/2 teaspoon vanilla bean paste
45 grams cornflour
70 millilitres cold water
60 grams vegan block butter

For the fresh peach curd

350 grams fresh peaches
30 grams icing sugar
30 millilitres fresh lime juice
1/2 teaspoon vanilla bean paste
45 grams cornflour
70 millilitres cold water
60 grams vegan block butter

Preparation

Start by making the fruit curd, as it needs time to properly cool down and firm up.

The method is the same for both types of curd, strawberry and peach. Place the strawberries into the blender along with the icing sugar, fresh lime juice, cold water, cornflour, and vanilla, and let it blend until completely smooth. Pour it into a saucepan and place it over medium heat. Let it come to a boil, and cook, stirring constantly, for about 3-4 minutes, or until glossy and thickened. Remove from the heat and add in the vegan block butter.

Mix and fold gently, by hand, until incorporated. Cover the top with cling film or a round of baking parchment, and let it cool down to room temperature, and then place it into the refrigerator to cool down completely. Do the exact same thing with the peach curd next, keeping in mind that the peach curd will be slightly thicker than the strawberry curd, and that is fine.

Next, make the cake layers. Let the oven preheat to 180°C and line a medium round cake pan (16 cm) with baking parchment, bottom and sides.

Sift together the flour, baking powder, baking soda, and salt into a medium bowl, and then add in the sugar and almonds. Mix well, add in all of the wet ingredients, and gently mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 40 minutes.

Make sure you check it with a toothpick, so the cake does not dry out in the oven. Remove from the oven and let cool completely in the pan.

My cake was done after exactly 41 minutes.

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

Melt the vegan white chocolate in a double boiler or in the microwave and let it cool down. Add in the vegan cream cheese and the fresh orange zest, and mix and fold gently. Try not to overmix, because some vegan cream cheeses tend to separate when stirred too vigorously. Separately whip the vegan double cream with the vanilla until soft peaks form, add in the white chocolate mixture, and continue whipping on high until very firm peaks form. Place the filling into the refrigerator for about 10-15 minutes.

Level the cake if needed, and slice it into four very thin slices. Gently stir and fold each fruit curd, and add each of them into a separate piping bag. It is not necessary to use a piping tip, but if you want, you can use any plain round one, about 1 cm in diameter.

Place the first cake layer on a serving plate, and pipe one layer of concentric circles of fruit curds, alternating between them. Pipe another layer of curds, this time changing the starting fruit.

If the first layer started with strawberry curd, start the next one with the peach curd.

Place the second cake layer on top and add about one-third of the whipped cheesecake ganache. If you are weighing the layers like I do, you will need 150 grams of filling for this. Place the next cake layer on top, and pipe the fruit curds in the same fashion as before, changing the starting curd each time. If the last curd layer started with peach curd, start the next one with the strawberry curd.

Finally, top with the final layer, and use whatever fruit curd you have leftover, and you will, to frost the entire cake. Use the remaining cheesecake ganache for the final decoration and any additional details you want.

Place the whole cake in the refrigerator for at least 8 hours, and serve in thin slices, preferably with lemonade or freshly brewed coffee. Yields 16 rich servings.