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{Prepare in advance}
Makes around 325ml
Prep time: 10 minutes + overnight soaking
This is a versatile nut-based thick pouring cream (like double cream) for spooning over sweet tarts and flans as well as puddings, crumbles and fresh fruit salad.
INGREDIENTS
100g blanched almonds
250ml soya milk
2 teaspoons vanilla extract
2 tablespoons maple syrup
Place the almonds in a bowl, cover them with cold water and soak overnight in the fridge.
Once soaked, drain and rinse the almonds then add them to a blender jug with the soya milk, vanilla extract and maple syrup. Blend on high until smooth. Pour into a bowl, cover, and refrigerate until needed. The cream will keep in the fridge for 2-3 days.
If you want a runnier cream, add a little more milk at the blending stage.
A word about . . . almonds
Almonds are rich in nutrients including magnesium, vitamin E, copper and manganese as well as good (unsaturated) fats. Most of the nutrients are contained within the skin. This recipe calls for blanched almonds; but go for almonds with their skins on where possible - e.g. for snacking, adding to muesli, in other cakes and bakes.
Makes around 850g
Prep time: 25 minutes
Cooking time: 10-15 minutes
It is useful to have apple sauce on hand as a substitute for the binding function of egg yolk. Puréed apples help add moisture. See the recipe for Pear and Ginger Cake (p. 110). You can also use apple sauce as a topping on pancakes or ice cream, on muesli or porridge, or just on its own with vegan custard or cream.
8 medium cooking apples (about 1.25kg)
A good squeeze of lemon juice
8 tablespoons hot water + extra if needed
5 tablespoons maple syrup + extra if needed
Place the apples in a large pan and cover with cold water. Add the lemon juice (this helps to stop the apples from browning). Peel, core, quarter and roughly chop the apples one at a time, placing them back in the water. Depending on the type, size and quality of the apples, you will have about 850g in total.
Once you have prepared all of the apples, drain the cold water away. Add 6 tablespoons of the hot water and the maple syrup and bring to a medium-high heat. Once the apples start to cook, reduce the heat to low and stir regularly to allow the apples to break down. Cook until softened, about 10-15 minutes, adding the 2 further tablespoons of water, and a little more if needed, to produce a soft apple pulp. Taste and add further sweetener if you like. If you are using windfall apples, they can be quite tart.
Remove from the heat and press the apples through a sieve into a bowl. Cool completely and then refrigerate until needed. This keeps in the fridge for up to a week.
Makes enough frosting to sandwich a 20cm cake together or top 12 cupcakes. Make double if you want to both fill and cover a cake with the frosting.
Prep time: 20-25 minutes, including soaking time
This light and fluffy, easy-to-make cashew nut frosting can be used as a cake filling, cupcake topping or as an alternative icing for the Carrot Cake (see recipe on p. 93)
120g cashew nuts
40ml maple syrup
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
Place the cashew nuts in a pan, cover them with boiling water and set aside to soak for at least 15 minutes. Next, drain off the water. Add the softened nuts to the nut grinder attachment of a food processor with the remaining ingredients and blitz until smooth and creamy, stopping and scraping down the sides with a spatula if needed. Transfer to a bowl or jug, cover, and keep in the fridge until needed. Use within two days.
Makes sufficient to cover a 20cm round baking tin
Prep time: 10 minutes
This is the classic cheesecake base that most will have used at some time, using crushed biscuits and, in this case, melted vegan butter.
200g vegan digestive biscuits or vegan gingernuts
1 teaspoon ground ginger (optional, if using digestive biscuits)
75g soft vegan butter (such as Vitalite) + extra for greasing
Lightly grease a 20cm round spring-form baking tin or a glass pie dish.
Crush the biscuits in a plastic bag with a rolling pin until you have large crumbs. Add the ground ginger to the biscuit crumbs in the bag at this stage if using.
Tip . using a re-usable zip-lock plastic bag for crushing the biscuits makes it so much easier. Leave the bag slightly open to let air pass through. Melt the vegan butter in a saucepan then stir in the biscuit crumbs. Tip the mixture into the baking tin or dish, and spread evenly and firmly over the base - you want the base to be compacted. Chill in the fridge while you make the cheesecake topping.
Makes enough to cover a 20cm round baking tin
Prep time: 15 minutes
This base, made from nuts and dates, provides a delicious, healthier alternative to using crushed biscuits.
2 tablespoons cocoa powder
100g pitted soft or Medjool dates
50g unblanched hazelnuts
150g unblanched almonds
A pinch of salt
2 tablespoons coconut butter, melted at room temperature
Lightly grease the base of a round 20cm spring form cake tin or glass pie dish and then dust 1 tablespoon of the cocoa powder evenly over the base.
Place the dates in a small bowl, cover with boiling water, soak for 10 minutes, then discard the water.
Blitz the hazelnuts and almonds in the nut or coffee grinder of a food processor. Then add the softened dates, the remaining tablespoon of cocoa powder, the salt and the melted coconut butter and pulse, then blitz into a dough. Place in the prepared cake tin or glass dish, tamp down evenly with the back of a spoon and chill until needed.
Makes enough to cover a 20cm cake
This is an indulgent chocolate ganache which is used to top my Chocolate, Beetroot and Cardamom Cake (see recipe on p. 94). It also makes a velvety smooth filling for a vanilla sponge cake, a coffee cake or as a frosting for cupcakes.
150g vegan dark chocolate (at least 54% cocoa solids), broken into pieces
150ml soya cream
1 teaspoon dark muscovado or dark brown sugar
1½ teaspoons coconut butter
Put the chocolate in a heat-proof bowl and set aside.
Add the soya cream and sugar to a saucepan and heat until boiling point. Pour the cream mixture over the chocolate and allow it to stand for 5 minutes. Then add the coconut butter and stir until well-combined and glossy. Allow the ganache to cool a little, but not set, before using.
Makes enough to fill and cover a 20cm cake
Prep time: 5 minutes
This rich buttercream accompanies the recipe for Coffee Cake (see p. 98), and can also be used as a topping on cupcakes or coffee buns.
100g soft vegan butter (such as Vitalite)
200g icing sugar
1 tablespoon espresso powder mixed with 1 teaspoon boiling water
Cream the butter with a fork in a bowl. Gradually stir in the icing sugar until you have a thick buttercream. Then stir in the espresso a little at a time. Refrigerate until needed. This will keep for 2-3 days in the fridge.
Prep time: 5-10 minutes
This frosting is for topping my Carrot Cake (see recipe on p. 93), although it can also be used as a frosting for cupcakes or muffins, or to fill a vanilla sponge cake or walnut cake.
100g vegan cream cheese (such as Violife)
100g icing sugar
1 teaspoon lemon juice
Cream together the vegan cream cheese and the icing sugar with a fork until well mixed. Stir in the vanilla extract and the lemon juice. Refrigerate before using. The frosting will keep for a day in the fridge.
This buttercream accompanies the recipe for Pear and Ginger Cake (see p. 110) and can also be used as a topping on cupcakes or as a filling for a vanilla sponge cake.
1½ pieces of stem ginger in syrup, chopped finely.
Cream the butter with a fork in a bowl. Gradually stir in the icing sugar until you have a thick buttercream. Then stir in the stem ginger pieces. Refrigerate until needed. This will keep for 2-3 days in the fridge.
A word about . . . ginger
Ginger contains gingerol, which is its main bioactive compound. Gingerol has anti-inflammatory and antioxidant properties. It also contains reasonable amounts of potassium.
Makes around 225ml
This vegan lemon curd is a filling...
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