January 25, 2015

Vegan Birthday Sponge Cake Recipe


I really didn't know what to call it. I was so excited that I made a list with a few options:
  1. Vegan Birthday Sponge Cake
  2. Vegan TRIFLE Cake (It seriously tastes like a trifle)
  3. Vegan Victorian Sponge Cake
  4. Vegan Strawberries and Custard Cream Cake
  5. The Best Damn Cake In The Whole World
If you follow us regularly, you would know that I always guarantee that you will love our recipe and urge you to make it. However, I really really really mean this now. This cake is the epitome of delicious cakey amazing goodness. It is:
  • fluffy? tick!
  • decadent? tick!
  • sponge-cakey? tick!
  • creamy? tick!
  • sweet but not too sweet? tick!
  • easy? tick!

This recipe truly ticks every box. I think it is perfect for a birthday cake. Try it and thank me later!

serves 12

   1 cup caster sugar
   1/2 cup margarine
   1 teaspoon vanilla extract
   2 cups self-raising flour
   1 cup plant milk (such as Soy Milky Lite)
   1 tablespoon apple cider vinegar

Custard cream:
   2 cups plant milk (such as Soy Milky Lite)
   4 tablespoons corn flour
   6 tablespoons caster sugar
   2 teaspoons vanilla extract
   2 tablespoons margarine

   icing sugar, to dust
   fresh strawberries, sliced
   strawberry jam

These are Australian measurements, so 1 cup = 250ml and 1 tablespoon = 20ml.

  1. Preheat oven to 180 degrees celsius and spray a 20cm diameter spring form tin with oil (I use spray coconut oil).
  2. Make the cake: In a large bowl, beat the caster sugar, margarine and vanilla until creamy. Add all other 'cake' ingredients and beat until smooth.
  3. Pour the cake mixture into the tin and place in the oven.
  4. Bake for 30 minutes or so until lightly brown on top, risen and a skewer comes out clean when poked in the centre. If you have a hot-ass oven like mine, you may need to lower the temperature half way through to avoid the top burning.
  5. Remove from the oven and allow the cake to cool. Remove from the tin.
  6. In the meantime, make the custard cream. Mix the corn flour with a dash of plant milk first until the lumps have dissolved. Add this and the rest of the 'custard cream' ingredients to a pot on medium heat and whisk until combined. Bring to the boil and then take off the heat and allow to cool. Set aside.
  7. Once the cake has cooled, carefully cut it in half.
  8. Lightly spread some strawberry jam on the bottom half.
  9. Pour the custard over the strawberry jam and spread evenly.
  10. Cover the custard with sliced fresh strawberries.
  11. Place the top of the cake back on.
  12. Dust with icing sugar.
  13. DEVOUR!

January 24, 2015

Vegan Lamingtons Recipe

When I was little, I loved lamingtons. I remember you could buy them either plain or filled with jam. There is nothing yummier than a fluffy mouthful of sponge cake, coated in decadent chocolate and rolled in luscious coconut. I really do believe that coconut makes EVERY dessert better... don't you? Anywho, when I was a wee-little-lady (being 5ft2" I am probably still classed as a wee-little-lady), every weekend I would go to my best-friend's house for a sleepover. Her mum always bought the pre-packaged supermarket lamingtons and sat them in a dish under a dome on their kitchen bench. It is a fond memory. It didn't matter what time of year it was, she always had a bunch ready to be eaten... and a few emergency packets kept away just in case hungry-sweet-obsessed-ladies like myself came over and ate them all. She was like a machine! As soon as the last lamington had slightly lifted off the dish, another packet was poured in and 'VOILA!', it was round 2. Now personally, I believe our vegan lamington balls are MUCH yummier than the packaged kind. This is in no way trying to offend my friend's mum who I personally believe did such a great job of filling my belly every time I visited. These balls are fluffy, slightly sweet, coconutty, delicious, decadent, incredibly easy to make and VEGAN. A perfect recipe for a vegan Australia Day! There is no way you will wish to buy the packaged sort when you can make these little babies. Have a go. I promise you will love them!

makes 24

   1 cup self-raising flour
   1/2 cup white sugar
   1/4 cup plain-flavoured oil
   3/4 cup plant milk (such as Soy Milky Lite)
   1 teaspoon vanilla extract
   1/2 tablespoon apple cider vinegar

Chocolate Icing:
   2 tablespoons cocoa
   1/2 cup icing sugar
   1/3 cup plant milk (such as Soy Milky Lite)
   2 tablespoons margarine, melted
   desiccated coconut, to roll 

These are Australian measurements, so 1 cup = 250ml and 1 tablespoon = 20ml.

  1. Preheat oven to 180 degrees celsius and spray a 24 hole mini cupcake tray with oil (I use spray coconut oil).
  2. Beat all 'ball' ingredients until smooth.
  3. Pour the batter into the mini cupcake tray in about 1 tablespoon portions.
  4. Bake for 8 to 10 minutes until lightly browned on top.
  5. Allow the balls to cool.
  6. In the meantime, mix together all chocolate icing ingredients until smooth. 
  7. When the balls have cooled, dip each one in chocolate icing and roll in coconut. Do this with all balls.
  8. Serve immediately or keep in an airtight jar until devoured. Enjoy!

January 18, 2015

Vegan Lemon Meringue Cheesecake Cups Recipe

When I created these lemon cheesecake cups, I wanted to achieve 5 things: They needed to be pleasingly creamy, mouthwateringly lemony, slightly sweet, amazingly decadent and fool-proof easy. I ticked off all of these! This is seriously the the best recipe to have up your sleeve as they are simple to make and can be kept in the freezer. What does this mean? It means when your never-call-before-she-drops-by friend pops over, you can start defrosting these and they will be ready in 5 to 10 minutes! You will always have a dessert in the freezer ready for entertaining. There is nothing I love more than an easy recipe that can be kept in the freezer for future use!! No more worrying about what to make when your nosy neighbour or mother-in-law pops over. Plus, they are healthy and vegan! Score, score, score. Enjoy!

makes 24

   1/2 cup oats
   1/2 cup almonds
   40 dates
   1/2 cup shredded coconut
   2 tablespoons maple syrup

lemon cheesecake filling:
   3/4 cup raw cashews, soaked for at least 1 hour
   3 tablespoons maple syrup
   3 tablespoons coconut oil
   3 tablespoons lemon juice
   dash vanilla extract

1) Add all "cup" ingredients to a processor and process until combined and finely chopped.

2) Roll the mixture into 24 balls.

3) Line a 'mini' muffin tin with 24 mini patty pans and place a ball in each like the photo below (yes the photo only shows 12 patty pans... you will use 24!).

4) Use your fingers to mould the balls tightly around the patty pans as I have in the photo below.

5) In a food processor, add all "lemon cheesecake filling" ingredients and pulse until combined, creamy and smooth. Don't eat too much of it now!

6) Divide the mixture between the cups and garnish with a little bit of lemon zest.

7) Place the tray in the fridge and refrigerate for an hour or so until the cups have hardened a little bit. This will make it easier to pull the patty pans off. Or, if you are impatient, just eat immediately! Your choice. Enjoy!

  • These can be kept in the freezer for up to 6 weeks. Just place on the bench for 5 to 10 minutes until defrosted and enjoy!
  • Soaking cashews overnight is the best way to make a smoother cheesecake if you have a weak-ass processor like mine.

The nutrition information above is an approximate guideline.

January 15, 2015

Vegan Spinach and Tofu Ricotta Rolls Recipe

There is nothing better than the good ol' spinach and ricotta roll... especially a vegan version! I would suggest that you stand up right now and start making these little babies as I am sure that you will love them as much as we do! Also, it is completely acceptable to eat these at any time, day or night, while you are standing at the oven... why waste time sitting at the table? Enjoy!

   350g extra firm tofu, crumbled
   1/4 cup plant milk (I use Soy Milky Lite)
   salt and pepper
   3 tablespoons nutritional yeast
   squeeze of lemon juice
   1 teaspoon dried basil
   2 handfuls baby spinach
   2 vegan puff pastry sheets
   sesame seeds, to sprinkle

  1. Preheat oven to 180 degrees celcius fan-forced and line a baking tray with baking paper or spray with oil.
  2. Season the baby spinach with salt and pepper, wilt them and add them to a bowl.
  3. Add the tofu, plant milk, nutritional yeast, lemon juice and dried basil to the bowl and season with salt and pepper.
  4. Mix until combined.
  5. Halve the mixture between two sheets of puff pastry and roll to form a long sausage-ish shape. 
  6. Brush the tops of the pastry with some plant milk for extra crispiness (optional).
  7. Bake for 15 minutes until lightly browned and puffed.
  8. Slice and serve immediately but beware of the intense heat that shall rise from the creamy, crispy goodness. Enjoy!

The nutrition information above is an approximate guideline.