MINI VEGAN POPPY SEED CHERRY CHOCOLATE CAKE

If you love blue poppy seeds as much as I do, you will adore this mini vegan cake. It is absolutely brimming with chocolate, poppy seed, sour cherries, and deep, rich vanilla.

Four deliciously brownie-like cake layers, rich cherry jelly, and plenty of creamy poppy seed filling make this tiny little cake a true delight. Yes, it is a mini cake, but it is a mighty one, serving up to 16 people. Because it is so robust in flavour, I do recommend serving it in thin slices, with your favourite fruit liqueur or strong coffee.

One final note; if the filling is still a bit too soft for your liking, which is a fairly common thing to happen because of how the poppy seed was ground, the type of semolina, the type of vegan butter you use, etc; feel free to add some more ground almonds. Simply blend them in very well and place the filling into the refrigerator for another 20-30 minutes.

Ingredients

For the soft chocolate cake layers

150 grams plain flour
160 grams granulated sugar
15 grams unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
200 millilitres boiling water
30 millilitres neutral oil
2 teaspoons apple cider vinegar
1 ½ teaspoons vanilla bean paste

For the sour cherry jelly

150 grams sour cherries, fresh or defrosted
50 grams light brown sugar
30 millilitres water
20 grams cornflour
15 grams vegan block butter

For the poppy seed filling and frosting

350 millilitres soy milk, cold
150 grams granulated sugar
30 grams semolina
20 grams cornflour
200 grams poppy seed, ground finely
120 grams blanched almonds, ground finely
200 grams vegan block butter, softened
1 teaspoon vanilla bean paste

Preparation

Start by making the sour cherry jelly, as it needs to be frozen solid. Line a small cake form (15x20 cm) with baking parchment or plastic wrap and set aside. Place the fruit into a heavy saucepan, and add in the water, sugar, and cornflour. Place over medium-high heat, and let it come to a boil, stirring often. Once it starts to boil, cook until thickened, about 2-3 minutes, stirring vigorously, because it will have quite a thick texture. As soon as it is done, remove it from the heat and add in the vegan block butter.

Mix very well, transfer it to the prepared cake form, 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 completely frozen. This can also be done the night before.

The next day, start by making the poppy seed filling. Pour the cold soy milk into a large saucepan, add in the ground poppy seed, cornflour, and sugar, blend well, and place it over medium heat. As soon as it comes to a boil, add in the semolina, and start stirring vigorously, cooking for 4-5, until it cooks into a glossy custard. Once done, remove it from the heat, blend it well with a hand mixer or an immersion blender, cover the top with a piece of baking parchment or cling film, and let it cool down to room temperature.

Finally, make the vegan chocolate cake layers. Let the oven preheat to 170°C. Line a rectangular cake pan (20x30 cm) with baking parchment, bottom and sides, and set it aside. Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix very well. Make a well in the very centre of the dry ingredients; pour in the wet ingredients in no particular order, whisk until just combined.

Pour the batter into the prepared pan, tap it lightly on the work surface, and bake immediately in a nicely preheated oven, at 170°C, for about 15-18minutes, or until done. As every over bakes differently, check with a toothpick to make sure it stays soft. Let it cool in the pan completely.

Once everything is ready, proceed to assemble the cake. Level the cake and trim the sides, if necessary, and slice it in half crosswise and lengthwise, to create four thin rectangular layers. Set them aside.

Whip the cooled poppy seed custard with an electric mixer on high until light and creamy, and set it aside. Take a large bowl and beat the vegan block butter with the vanilla until lighter in colour and fluffy. Add the ground almonds to the whipped custard, and blend well. Finally, add in the whipped butter in a few additions, and beat until completely creamy and smooth. Divide it into three equal parts and place in the refrigerator for about 15 minutes, to firm up slightly.

Place the first cake layer on the cake platter, and add one-third of the filling. Place another cake layer and add the frozen cherry jelly straight from the freezer. Top with another cake layer, followed by another third of the poppy seed almond filling. Place the final cake layer on top and use the leftover filling to frost and decorate the entire cake. It is firm, so it can be frosted immediately.

Place the whole platter in the refrigerator for at least 8 hours or overnight, and serve the cake in thin slices with strong coffee. Yields 12 very rich servings or 16 smaller ones.

VEGAN BLACK SESAME STRAWBERRY DOUGHNUTS

Homemade vegan doughnuts, homemade strawberry jam, and a cup of coffee. Is there a more delightful way to brighten up a winter's day? Rhyme was unintentional, but welcome; however, homemade doughnuts are a good way to brighten up any day, not just long winter ones.

As someone who loves sesame in every way, adding it to sweet dough desserts was just a next logical step, really. And I find that it pairs tremendously well with fillings that are naturally on the sweeter side, like strawberry, raspberry, or even apricot jam.

Now, these doughnuts are baked, not fried. Traditionally, they are fried in plenty of oil, but I am not a fan of deep-fried sweets, so this is what works best for me. Think of them as a cross between a traditional doughnut, baked beignets, and light brioche. Just perfect.

I suggest serving them as soon as they're cool enough to handle, with plenty of strawberry jam filling, and a cup of good, strong coffee.

Ingredients

For the doughnut dough

450 grams plain flour
50 grams bread flour
25 grams light brown sugar
25 grams black sesame seeds, toasted and roughly ground
30 grams fresh yeast
150 millilitres warm water
125 grams vegan vanilla yoghurt, Greek-style
45 millilitres vegetable oil
10 grams salt
1 teaspoon vanilla bean paste
1 teaspoon apple cider vinegar

For the strawberry jam filling

500 grams strawberries, fresh or defrosted
50 millilitres maple syrup
1 teaspoon vanilla bean paste
2 teaspoons cornflour
1 tablespoon cold water

Preparation

Start by making the sweet dough. Sift both types of flour into a large bowl, add in the salt, whisk well, and set aside. Crumble the fresh yeast into a medium bowl, add in the sugar and warm water, and set it aside for about 10 minutes so the yeast can activate.

Once ready, make a well in the centre of the flour, add in all the other ingredients for the dough, and mix with a wooden spoon until a very soft and sticky dough forms. It should not stick to your hands, though, but if it is, add another tablespoon of plain flour. Place the dough into a large bowl, cover it with a kitchen towel and let it rise at room temperature for about an hour, or until doubled. It might take longer if your kitchen is on the cooler side.

Next, make the filling. Chop the strawberries roughly, add them to a heavy pot along with the maple syrup and vanilla, and let it come to a boil. Cook, stirring often, for about 15-20 minutes, until thickened and reduced to about half. Separately whisk together the cornflour and cold water, add them to the jam, and cook, stirring constantly, for about 2 minutes or so. Remove from the heat and let it cool down completely.

Once the dough is ready, transfer it to a floured surface and knead it briefly. If it is still sticky, flour the surface well. Divide the dough into 16 equal pieces by weight and shape each of them into a ball. Arrange them on a large baking sheet lined with baking parchment, and let them rest and rise, covered with a kitchen towel, for about 30 minutes more, while the oven is preheating to 200°C.

Just before baking, generously mist them with cold water and bake, in a preheated oven, at 200°C, for about 10 up to maximum 12 minutes. Make sure they don’t overbake, as they will be tough if they do.

Remove from the oven, and immediately take them off the baking sheet. As soon as the doughnuts are cool enough to be comfortably filled, generously fill them with the strawberry maple jam, and serve immediately. Yields 16 generous servings.

MINI VEGAN DOUBLE CHOCOLATE STRAWBERRY CAKE

We are barely over a month away from spring and that makes me tremendously happy. I have always preferred warmer weather, and the idea of longer, sunnier days just fills me with endless excitement.

With that in mind, may I present to you a lovely mini vegan cake, full of sweet strawberries, white and milk vegan chocolate, and bright and fresh lemons, for that beautiful spring-like joy. Truly a tiny little gem, perfect for any kind of smaller gathering or even just a brunch.

Two soft vanilla cake layers, generous amounts of milk chocolate ganache, layer upon layer of billowing white chocolate mousse, and ripe strawberry jelly make this cake so effortlessly perfect. The only thing left to do is take a tiny little dessert spoon and enjoy.

Ingredients

For the soft vanilla cake layers

50 grams plain flour
10 grams cornflour 50 grams granulated sugar
1/8 teaspoon salt
1 teaspoon baking powder
60 millilitres carbonated water
15 millilitres neutral oil
1 teaspoon vanilla bean paste

For the whipped vegan white chocolate mousse

200 grams vegan white chocolate
60 grams vegan block butter
120 millilitres vegan double cream
1 teaspoon vanilla bean paste
1 teaspoon whipped cream stabiliser

For the strawberry jelly

100 grams strawberries, fresh or defrosted
45 grams light brown sugar
10 grams cornflour
20 millilitres fresh lemon juice
1/2 teaspoon lemon zest
10 grams vegan block butter

For the vegan milk chocolate ganache

120 grams vegan milk chocolate
40 millilitres vegan double cream

Preparation

Start by making the strawberry jelly, as it needs to be frozen. Line a small round (10 cm) cake frame or mousse mold with a strip of acetate or baking parchment and set it aside. Place the fruit into a bowl, add the lemon juice and zest, sugar, and cornflour, and mash until smooth. Alternatively, for a perfectly smooth jelly, blend everything in a blender. Pour the mixture into a heavy saucepan and place it over medium heat. Let it come to a boil, stirring often. Once it starts to boil, cook until thickened, about 3 minutes, stirring vigorously. As soon as it is done, remove it from the heat and add in the vegan block butter.

Mix very well, making sure to incorporate the butter completely, and transfer it to the prepared frame. 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 mousse, chop the chocolate finely and add it to a saucepan, along with the vegan cream and butter, and place everything over low heat. Melt it together slowly, stirring gently, remove from the heat, add in the vanilla, 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.

For the soft cake layers, start by letting the oven preheat to 180°C and lining a small rectangular cake pan (10x20 cm) with baking parchment. Take a medium bowl and sift in the flour, cornflour, baking powder, and the salt. Whisk to combine, add in sugar, and whisk once again. Add in all the wet ingredients, and mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 8-10 minutes. The cake is very thin, so check early with a toothpick to make sure it is baked through and soft. Once baked, remove it from the oven and let it cool down completely in the pan.

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

Level the cake if necessary, and using a cake form or a 10-cm cookie cutter, cut out two 10-cm rounds from it. Reserve the remaining cake as a snack. Whip the white chocolate ganache until soft peaks form, sift in the whipped cream stabiliser, and continue whipping on the highest setting until stiff peaks form. Divide into four equal parts and place it into the refrigerator briefly.

To make the milk 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 pourable. Place the first cake layer onto the serving platter, close a cake ring around it, and line it with a tall strip of acetate. Pour the ganache over the cake layer and place it into the refrigerator.

Once firmed up, take the cake out and add one-fourth of the white chocolate mousse, followed by the frozen strawberry jelly. Be gentle because the mousse will be soft. Add another cake layer on top and spread another fourth of the white chocolate mousse over it. Place it into the refrigerator for at least 8 hours, along with the remaining mousse in an airtight container.

The next day, remove the cake from the cake ring, remove the acetate, and decorate the cake using the leftover mousse. Add some additional strawberries if desired and serve. Yields 8 rich servings.

VEGAN SHORTBREAD TEA COOKIES

This type of cookie is what I would deem the best for tea. Five ingredients and minimal effort. Perfectly buttery, melts on every bite, and keeps for a very long time at room temperature.

It is also very easy to prepare, requiring a sturdy spatula or a fork and a bowl. That's it. The sheer beauty of simplicity.

I flavoured it generously with vanilla, but if you want, you can also add a drop of walnut or almond flavouring. Feel free to add some fresh lemon or orange zest. You can even dip them in some dark chocolate for a beautifully striking effect.

However you decide to decorate them, I truly hope you enjoy every bite with your favourite tea, because they are equally delicious right off the baking sheet and the next day.

Ingredients
120 grams vegan block butter, cold
50 grams icing sugar, sifted
2 teaspoons vanilla bean paste
150 grams plain flour
40 grams cornflour

Preparation

Because these are so quick to prepare, let the oven preheat to 180°C and line two large baking sheets with baking parchment.

Place the butter into a medium bowl and mash it well using a wooden spoon, a spatula, or a fork. Add in the vanilla and blend it well in the same fashion. The key is not to incorporate too much air into these, so using a fork or a spatula works best.

Add in the dry ingredients and keep mashing and mixing until a dough starts to come together. Lightly knead it to form a smooth ball, and immediately roll it out between two sheets of parchment paper. Roll them out to 6 millimetres in thickness and use a 5-centimetre round cookie cutter, cut as many rounds as you can. Arrange them on the baking sheet, briefly knead the dough and roll it out again, repeating the process until all of it is used up.

Bake the cookies in a nicely preheated oven, at 180°C, for about 10 minutes. They should remain light in colour and very soft. Let them stand on the baking sheet for about 10-15 minutes, and they're ready to serve. Yields 32 cookies.

MINI VEGAN CHOCOLATE MUD CAKE

Another Friday, another mini vegan cake. It is very obvious how in love I am with them and just how much I enjoy making tiny little sweet treats.

And the humble sweet potato is one of the best additions to desserts out there. I have used it in no-bake cakes, in truffles, snack bars, and as you can see, it is simply perfect in cakes, as well. It gives wonderfully earthy, almost caramelized and rich undertones to any treat it enriches, and I love it for that reason alone.

In frostings, it is truly unmatched. It achieves that perfect truffle-like texture so effortlessly, even just combined with cocoa powder and a touch of maple syrup, but that is a story for another recipe and another day.

On a final note, you can absolutely use boiled, steamed, and roasted sweet potato, it truly does not matter for this cake. The only thing that matters is that it is cooked through, soft, not watery, and mashed well before being added to the cake batter or frosting.

As with all my cakes, serve it in thin slices, with strong coffee, and enjoy.

Ingredients

For the vegan mud cake

90 grams plain flour, sifted
25 grams unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
130 grams sweet potatoes, cooked and mashed
120 grams granulated sugar
30 millilitres neutral oil
1 heaping teaspoon vanilla bean paste
150 millilitres carbonated water

For the vegan fudge frosting

250 grams sweet potatoes, cooked and mashed
60 grams vegan block butter, melted and cooled
100 grams dark chocolate, melted and cooled (70%)
50 grams toasted almonds, ground
1 teaspoon fresh orange zest
1/2 teaspoon apricot extract
1/2 teaspoon vanilla bean paste

Preparation

Start by making the chocolate fudge cake. Let the oven preheat to 180°C and line a small round cake tin (13 cm) with baking parchment, bottom and sides. Sift together the flour with the cocoa powder, baking powder, and baking soda. Add in the sugar and salt, and whisk everything together. In a separate bowl, whisk or blend together the mashed sweet potatoes, oil, and vanilla until smooth.

Add the wet ingredients to the dry, along with the carbonated water, and fold everything gently, making sure not to overmix. Pour it into the prepared cake tin, level the top, and bake immediately, in a nicely preheated oven, at 180°C, for about 60-65 minutes. Just like any cake, check it with a toothpick to make sure it does not dry out. Take it out of the oven and let it cool down completely in the tin.

Once the cake is cool, proceed to make the filling. Place the mashed sweet potatoes in a medium bowl, add in melted dark chocolate and melted vegan butter, and mix well. Add in the orange zest, apricot extract, and the vanilla, along with the ground almonds, and mix vigorously until smooth. If you wish, you can use a mixer on the lowest setting for this.

Spread the frosting over the cooled cake and place the whole tin in the refrigerator for at least 8 hours. Once ready to serve, remove from the cake tin, top with chocolate shavings, chocolate shards, flaked almonds, or some unsweetened cocoa powder, and serve with freshly brewed coffee. Yields 8-10 servings.