Category Archives: Recipes

Cakes

Lemon & coconut “cheesecake”

Tofu cheesecakeFor base:

  • 6oz (180g) vegan margarine
  • 1 tbsp golden syrup
  • 8oz (225g) rolled oats

For topping:

  • 1 tub Tofutti vegan “cream cheese” (plain)
  • 9 oz (250g) tofu (cubed)
  • 1 block creamed coconut (cubed)
  • 2½oz (70g) vegan margarine
  • 3 fl oz (85ml) coconut milk
  • 3oz (85g) sugar
  • Juice of 1-2 lemons

For decoration:

  • Desiccated coconut
  • Grated lemon rind of unwaxed lemon

Method:

  1. Base: Melt margarine and golden syrup in a pan over a low heat. Remove from heat and stir in the oats.
  2. Pour into a flan dish and press down well; place in the fridge.
  3. Topping: Blend all the topping ingredients together in a food processor until smooth.
  4. Place the topping into the flan dish on top of the base, smooth down. Decorate with desiccated coconut and lemon rind.
  5. Put in the fridge for a few hours until set.

(From The Vegan Approach to Cooking)

Cakes

Vegan Chocolate Brownies

Choc brownieThese chocolate brownies are mega popular at 3 Valley Veg*ns events, and everyone wants to know how to make them.  They are REALLY easy!

Chocolate brownies

  • 250g plain flour
  • 150g demerara sugar 
  • 150g white caster sugar
  • 65g plain cocoa powder
  • 1 tsp baking powder 
  • 1 tsp salt
  • 280ml water
  • 220ml sunflower oil (or other veg oil)
  • 1 tsp vanilla extract
  1. Preheat the oven to 180 deg C / Gas mark 4.
  2. Take a large bowl and add the flour, sugar, cocoa powder, baking powder and salt.  Stir them together.  
  3. Pour in the water, oil and vanilla.  Mix well until blended with no lumps.  
  4. Pour into a 23x33cm (9×13 in) greased baking tin.  
  5. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny.  Let cool for at least 10 minutes before cutting into squares.

 

Cakes

Victoria Sandwich cake

Quote
  • 270g plain flour
  • 50g cornflour
  • 300g sugar
  • 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
  • 300ml soya milk or other non-dairy milk
  • 5 tbsp veg oil
  • 1tsp bicarb
  • 2tsp baking powder
  • 2tsp lemon juice

Sieve and combine the dry ingredients in a mixing bowl.  Combine the wet ingredients in a separate jug.  Whisk lightly – the milk mixture will thicken slightly when you add the lemon juice.  Pour into the dry ingredients, stir lightly until well mixed (don’t over-mix).  Pour into sandwich tins and bake at 175deg until golden brown.

When cool, sandwich together with good jam and vegan buttercream

Desserts

Pancakes

Aside

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  • 100g plain flour
  • 150g gram (chick pea) flour
  • 250ml soya milk
  • pinch salt
  • sunflower oil or vegan margarine to fry

Sieve together the dry incredients.  Stir in the milk.  Leave to sit for 20 minutes, give a quick stir, and then you are ready to fry the pancakes.  Heat a frying pan, add a small amount of oil or margarine then add 2 tablespoons of batter.  Tilt pan to coat the bottom.  Fry until bubbles appear.  Flip, and fry for a further minute or so.