Tag Archives: recipe for vegan dessert

Guest Blogger: In Vegetables We Trust – Gluten free, soy free, jammy almond swirl cake

15 May

I cannot say enough good things about Alex, author of In Vegetables We Trust, so I’ll let his post dazzle you. He has contributed a few times to Vegan Bloggers Unite! Click HERE for his recipe for Slow cooker chili, roasted butternut squash and fennel flatbreads,  Portabello Stew, Panko and coconut fried seitan and mushrooms. Do update your bookmarks as he has recently purchased the domain name for his blog.  Follow In Vegetables We Trust‘s blog and Facebook account. Welcome back Alex!

I know I said I wasn’t gonna do any posts for a while… BUT I was talking to a few peeps online about gluten-free baking,and I thought I just have to try to make a gluten-free cake recipe that I can be proud of, and boy am I proud of this one! At first I tried to make gluten-free muffins with dried fruit, but they turned out a bit gummy, so I upped the flax and added a nice fruity jam to add some moisture, and threw out the idea of muffins completely to make this beautiful coffee cake that I am proud to say I made. Its moist and has a good crumb, I would be happy to take this over a friends and see if they notice it gluten-free. Another bonus if I found all the ingredients I needed for this cake in my local supermarket. okay I will calm down now and see you on Friday (I have an awesome guest post from one of my favourite vegan bloggers). Image
Ingredients:
1/3 cup ground flaxseed
1/3 cup ground almonds
2/3 cup almond milk
1/3 cup apple juice
2 tsp apple cider vinegar
2 tsp good vanilla extract
1/4 cup agave syrup or a vanilla/maple/carob blended syrup works well
1/4 cup vegetable oil
1 tsp baking powder
1 tsp bicarbonate soda
1 cup rice flour (I used dove farms organic)
approx 1/2 cup strawberry jam or seedless raspberry
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Method:
Preheat the oven to 200c/400f and grease an 8″ cake tin with vegetable oil and line the bottom with greaseproof paper. Whisk the ground almonds, flax, almond milk and apple juice together. Add the cider vinegar, vanilla, agave, vegetable oil, baking powder and bicarbonate of soda, and whisk again. Now sift in the rice flour and gently whisk it in until there are no big lumps and the mixture is combined.Pour the mix into the prepared cake tin and dollop the jam in using a teaspoon, swirl together with a cocktail stick. Top with a handful flaked almonds and bake for 25-35 minutes, until the cake is a deep golden brown on-top and cooked through. Allow to cool a little before gently removing from the tin.

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Guest Blogger: An Ode To Mung Beans – Simply the Best Vegan Cheesecake

16 Apr

More new Vegan Bloggers Uniting! Makes my heart swell with happiness to see the lovely people that wish to participate. I am happy to introduce Sammy, author of the blog An Ode To Mung Beans. Here she is in her own words, “I’m an Aussie living and studying in London (Philosophy). I have been a Vegan for almost two years and can not imagine now ever NOT being a vegan! I’m passionate about the rights of animals and am dedicated to spreading the word about how easy and delicious vegan cuisine can be! This is why I created my blog and I hope to educate and inspire as many people as I can!” Follow An Ode To Mung Beans through Twitter and Facebook. Welcome Sammy!

I hate to make such grand and sweeping remarks such as this title, but, I assure you it is not false. I have made many different vegan cheesecakes using different ingredients and I have finally arrived at what I believe, and you will too, is the most truly sumptuous cake you’ll eat, vegan or not! I mean, just look at it…

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I’ve decorated this one with chocolate covered strawberries, but feel free to snaz it up any way you choose!

Makes: 1 8″ or 9″ springform pan (I used an 8″)

  • 2 tubs of vegan cream cheese (I use Tofutti brand)
  • 1 349g/12 ounce pack of firm, silken tofu
  • 1 ¼ cup granulated sugar
  • 1 tablespoon vanilla essence
  • Juice of one lemon
  • Zest of one lemon
  • 1/4 cup almond or soy milk
  • 1 teaspoon arrowroot
  • 1/2 cup flour
  • Toppings of your choice, I used chocolate covered strawberries and sifted icing sugar

For the crust/base:

  • 2 cups digestive biscuit crumbs (graham cracker crumbs)
  • 3/4 cup vegan butter (I use Pure)
  • 1/4 cup sugar

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Method:

Start with the base: Pre-heat your oven to 190°C/375°F/gas mark 5 and lightly grease an 8″ or 9″ springform pan. To make the biscuit crumbs I simply churned up the biscuits in the processor. Melt the butter in a small pan and turn off heat. Stir in the crumbs and the sugar until it comes together in a sticky, thick mixture. Press this into your springform pan and push up the side as much as you want. Place in the oven and bake for 5-6 mins. Take out and allow to cool on a cooling rack. Turn the oven down to 160°C/325°F/gas mark 3.

For the filling: Put into your food processor the cream cheese, tofu, sugar, vanilla, juice and zest and almond/soy milk. Blend until you have a smooth consistency. Now add in the arrowroot and the flour and blend until combined. Here you should taste to see if you need more lemon or vanilla. If you want more of a lemon kick, add more zest.

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Now pour the mixture into your prepared crust and bake in the oven for an hour, checking it at the 50 minute mark. Once done, turn the oven off and leave it to sit in the oven for another 1/2 hour. Take it out and leave to cool on a rack (I put mine on the window sill) before putting it into the fridge for about 4 – 6 hours or overnight. Decorate as you wish and enjoy!

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Guest Blogger: Kohlrabi and Quince – Cucumber Ice Cream

24 Aug

Great to see bloggers come back! This is Kelly’s second time posting with VBU!, click here to read about her first contribution post from her blog Kohlrabi and Quince. You can connect with Kelly on Twitter or her blog Facebook page. Please welcome back Kelly!

 

Right now, my most prolific garden plant is the cucumber. I’ve been eating them (and drinking them) like crazy.

This means I’ve felt the need to get creative with them, so, today, I made ice cream. It’s awesome. Sweet and cucumbery with a hint of ginger and vanilla. Next time, I’ll make sure I have candied ginger in the house and I’ll throw a handful of it into the ice cream instead of the ground ginger.

Cucumber Ice Cream

2 6-inch cucumbers
2 tbsp powdered sugar
2 tbsp Dark Agave Syrup
2 tsp ground ginger
2 cups non-dairy creamer (I actually used 2 cups of Rich’s Non-dairy Whipped Topping, and liquid Soyatoo would work just fine too)

Blend cucumbers in food processor until you have a smooth, thick liquid. It should be 1-1.5 cups of thick liquid. Process powdered sugar, agave, and ginger until mixed well.

Fold in whipped topping. (You can whip it up a bit, which will make for an awesome fluffy ice cream)

Add to ice cream maker for 30ish minutes, or until frozen.