Recipes

Here you will find all of the recipes on Domestic Gothess. Ranging from baked goods and sweet treats to main courses, breakfast, sides, snacks and drinks.

Vegan Battenberg Cake

July 2, 2020 by hannahhossack Leave a Comment

Vegan Battenberg cake – this vegan version of the classic British cake is just as good as the original and is the perfect cake for almond lovers! A light almond sponge cake is arranged in a chequered pattern and wrapped in marzipan; it is easier to make than you might think! Step by step photos included.

This vegan Battenberg cake took me a fair bit of testing to get right, but it was so worth the effort! It looks and tastes just like I remember Battenberg cake did in my pre-vegan days.

It is moist with a tender crumb, a sweet almond flavour and plenty of marzipan. The perfect cake to serve for afternoon tea!

It may look like it is complicated to make but it is actually pretty straightforward and you don’t need any special equipment. Just a 20cm / 8in square cake tin, some baking parchment and tin foil.

It does take a little while to assemble and you do need to pay attention to detail if you want a perfectly straight, even cake; but it isn’t difficult.

What Is Batternberg Cake?:

Battenberg (or Battenburg) is a classic British cake consisting of a light, almond flavoured sponge coloured pink and yellow, arranged in a chequered pattern and wrapped in marzipan.

Early Battenberg cakes had nine squares but modern ones have a simpler four. Probably because it was easier to mass produce.

It’s origins are somewhat contested, though the commonly held belief is that the first Battenberg cake was baked in 1884 to celebrate Prince Louis of Battenberg marrying Princess Victoria, Queen Victoria’s granddaughter and Prince Philip’s grandmother. There is little documentary evidence to back up this claim however.

How To Make Vegan Battenberg Cake:

(For ingredients and full instructions see the recipe card below)

Preheat the oven to 180°C/350°F/gas mark 4. Grease a 20cm/ 8in square cake tin.

Cut a piece of baking parchment about twice as wide as the tin – 20x40cm. Fold it in half widthways then push up the centre fold to make a pleat at least as high as the tin.

Fold a piece of tin foil over several times into a thick piece the same width as the tin and height as the pleat. Place it inside the pleat and then use this to line the tin, making sure that the pleat runs down the centre, dividing the tin into two smaller ones.

Leave a bit of parchment overhanging on either side of the tin to make it easier to remove the cakes from the tin later. If your tin isn’t non-stick then you will also need to line the other two sides with strips of baking parchment.

Place the self-raising flour, caster sugar, ground almonds, baking powder and salt in a large bowl and whisk to combine.

In a jug, whisk together the melted butter/margarine, non-dairy milk and vanilla and almond extracts.

Pour the wet ingredients into the dry and whisk to combine. Do not over-beat the batter as that can make the cake tough, just mix until no dry lumps remain.

Using a scale for accuracy, pour half of the batter into a separate bowl and stir in a little bit of pink or red food colouring until you reach the desired shade, be careful not to add too much (I was a bit heavy handed and my cakes are slightly too pink).

Scrape the coloured batter into one half of the tin, and the uncoloured batter into the other half. Spread them level then bake for 30-35 minutes until a skewer inserted into the centre comes out clean.

Leave the cakes to cool in the tin for 20 minutes then carefully lift them out onto a wire rack using the overhanging sides and the centre pleat. It really helps to have a second person to help you do this as the cakes are very delicate when warm. Peel off the parchment and leave them on the wire rack to cool completely.

Once the cakes are completely cold, trim the tops of them to level if necessary, they should be exactly the same height. (Mine baked up completely flat and I used a scale to divide the mixture in half so no trimming necessary).

Place one cake on top of the other and trim the long edges to neaten them. If you want perfect squares then use a tape measure – the cakes should be twice as wide as they are high. Mine were 4cm high so I trimmed them to be 8cm wide.

Slice the cakes in half lengthways so you have two long strips of each colour.

Spread a thin layer of apricot jam over the long side of one of the strips and stick a strip of the opposite colour to it.

Spread a thin layer of jam over the top of both of those strips and stick the remaining strips on top, spreading more jam in between the two, to form a chequered pattern – pink above white and white above pink.

Dust a surface with icing sugar and roll out the marzipan into a rectangle about 20x38cm. Trim one of the short edges to neaten it.

Spread the top of the cake with jam then place it, jam side down, against the trimmed short edge. Spread jam over the rest of the cake (except the short ends).

Carefully roll the cake up in the marzipan so that it is fully encased. Trim the excess so that it overlaps about halfway across the cake. Brush it with a little bit of water and gently press it down to seal. Flip the cake so that the join is on the bottom.

Use a sharp knife to slice a piece off either end to neaten the cake and reveal the pattern. If you like you can gently score lines on the top of the cake with a knife to make a crisscross pattern.

Top Tips For The Best Vegan Battenberg Cake:

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Take time lining your tin to make sure that it is exactly divided in half.

To make sure that your cakes are exactly the same you should weigh the batter with a scale when you divide it in half. To do this I weigh the bowl before I add any of the ingredients and make a note of this number. Once you have finished making the batter, weigh the bowl again (this time with the batter in it). Take the weight of the full bowl and subtract the weight of the empty one, this gives you the weight of your batter. Divide that number in half and that tells you how much batter to weigh out into a separate bowl.

The cakes should be completely cold before you cut them otherwise they will be difficult to slice and you might not be able to get them neat. If you like you can bake the cakes the day before assembling and store them in an airtight container overnight.

To get perfect squares of cake you will need to use a ruler or tape measure. Start by making sure that both of the cakes are level and exactly the same height (if you used a scale to measure them out then they should be!). Measure how high the cakes are, mine were 4cm. Trim the long edges so that the cakes are twice as wide as they are high, so 8cm in my case. Then slice them in half lengthways so that you end up with four long rectangles that are 4cm wide and 4cm high (depending on your initial height measurement).

If the jam is too thick to spread, warm it up for a few seconds in the microwave until it is runny. Try and avoid spreading any large chunks of fruit onto the cake. Smooth jam would be best.

Apricot jam is traditional but you can use any flavour of jam you like, it is more for sticking everything together than for flavour.

Which Food Colouring To Use?:

You need to make sure that you use a bake stable gel food colouring. A lot of the food colourings that you can buy from supermarkets are not bake stable and your lovely pink cake will fade and turn brown as it cooks.

Not all food colourings are vegan friendly as they may use cochineal, so you will need to check the specific brand to make sure that it is safe.

I use Rainbow Dust ProGel pink colouring which is vegan friendly. (Available from Amazon and various other places).

How To Store Vegan Battenberg Cake:

This vegan Battenberg cake is best eaten within a day or two but it will keep in an airtight container at room temperature for 3-4 days. It may become a little bit sticky after a day or so.

It does not need to be kept in the fridge unless it is very hot out.

Can I Freeze It?:

Yes. Wrap it well to prevent freezerburn and freeze for up to 1 month. Allow to defrost at room temperature.

The marzipan may become a little sticky upon defrosting so I don’t recommend making and freezing the cake in advance of serving it; just freeze any leftovers you may have.

More Classic British Cakes:

Vegan Victoria sponge cake

Vegan lemon drizzle cake

Vegan Simnel cake

Vegan coffee and walnut cake

Easy vegan ginger cake

Vegan Christmas cake

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Battenberg Cake

Vegan Battenberg cake - this vegan version of the classic British cake is just as good as the original and is the perfect cake for almond lovers! A light almond sponge cake is arranged in a chequered pattern and wrapped in marzipan; it is easier to make than you might think!

Course Dessert, Snack

Cuisine British

Keyword cake

Prep Time 1 hour

Cook Time 30 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

Cake

275 g (2 ¼ cups) self-raising flour
220 g (1 cup) caster (superfine) sugar
80 g (⅔ cup) ground almonds
1 ¼ tsp baking powder
¼ tsp salt
190 g (⅔ cup + 2 Tbsp) vegan block butter/margarine (I use Naturli Vegan Block or Stork block) melted
190 ml (⅔ cup + 2 Tbsp) unsweetened non-dairy milk (soy is best) room temperature
1 ½ tsp vanilla extract
¾ tsp almond extract
pink or red gel food colouring*

To Assemble

apricot jam
500 g (17 ½ oz) marzipan
icing sugar for rolling

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease a 20cm/ 8in square cake tin.
Cut a piece of baking parchment about twice as wide as the tin - 20x40cm. Fold it in half widthways then push up the centre fold to make a pleat at least as high as the tin. Fold a piece of tin foil over several times into a thick piece the same width as the tin and height as the pleat. Place it inside the pleat and then use this to line the tin, making sure that the pleat runs down the centre, dividing the tin into two smaller ones. Leave a bit of parchment overhanging on either side of the tin to make it easier to remove the cakes from the tin later. If your tin isn't non-stick then you will also need to line the other two sides with strips of baking parchment. (See post above for step-by-step photos).
Place the self-raising flour, caster sugar, ground almonds, baking powder and salt in a large bowl and whisk to combine.
In a jug, whisk together the melted butter, milk and vanilla and almond extracts.
Pour the wet ingredients into the dry and whisk to combine. Do not over-beat the batter.
Using a scale for accuracy, pour half of the batter into a separate bowl and stir in a little bit of food colouring until you reach the desired shade, be careful not to add too much.
Scrape the coloured batter into one half of the tin, and the uncoloured batter into the other half. Spread them level then bake for 30-35 minutes until a skewer inserted into the centre comes out clean.
Leave the cakes to cool in the tin for 20 minutes then carefully lift them out onto a wire rack using the overhanging sides and the centre pleat. It really helps to have a second person to help you do this as the cakes are delicate when warm. Peel off the parchment and leave them on the wire rack to cool completely.
Once the cakes are completely cold, trim the tops of them to level if necessary, they should be exactly the same height. (Mine baked up completely flat and I used a scale to divide the mixture in half so no trimming necessary).
Place one cake on top of the other and trim the long edges to neaten them. If you want perfect squares then use a tape measure - the cakes should be twice as wide as they are high. Mine were 4cm high so I trimmed them to be 8cm wide.
Slice the cakes in half lengthways so you have two long strips of each colour.
Spread a thin layer of apricot jam over the long side of one of the strips and stick a strip of the opposite colour to it.
Spread a thin layer of jam over the top of both of those strips and stick the remaining strips on top, spreading more jam in between the two, to form a chequered pattern - pink above white and white above pink.
Dust a surface with icing sugar and roll out the marzipan into a rectangle about 20x38cm. Trim one of the short edges to neaten it.
Spread the top of the cake with jam then place it, jam side down, against the trimmed short edge. Spread jam over the rest of the cake (except the short ends).
Carefully roll the cake up in the marzipan so that it is fully encased. Trim the excess so that it overlaps about halfway across the cake. Brush it with a little bit of water and gently press it down to seal. Flip the cake so that the join is on the bottom.
Use a sharp knife to slice a piece off either end to neaten the cake and reveal the pattern. If you like you can gently score lines on the top of the cake with a knife to make a crisscross pattern.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
*You need to make sure that you use a bake stable gel food colouring. A lot of the food colourings that you can buy from supermarkets are not bake stable and your lovely pink cake will fade and turn brown as it cooks. I use Rainbow Dust ProGel pink colouring which is vegan friendly. (Available from Amazon and various other places).
Take time lining your tin to make sure that it is exactly divided in half.
To make sure that your cakes are exactly the same you should weigh the batter with a scale when you divide it in half. To do this I weigh the bowl before I add any of the ingredients and make a note of this number. Once you have finished making the batter, weigh the bowl again (this time with the batter in it). Take the weight of the full bowl and subtract the weight of the empty one, this gives you the weight of your batter. Divide that number in half and that tells you how much batter to weigh out into a separate bowl.
The cakes should be completely cold before you cut them otherwise they will be difficult to slice and you might not be able to get them neat. If you like you can bake the cakes the day before assembling and store them in an airtight container overnight.
To get perfect squares of cake you will need to use a ruler or tape measure. Start by making sure that both of the cakes are level and exactly the same height (if you used a scale to measure them out then they should be!). Measure how high the cakes are, mine were 4cm. Trim the long edges so that the cakes are twice as wide as they are high, so 8cm in my case. Then slice them in half lengthways so that you end up with four long rectangles that are 4cm wide and 4cm high (depending on your initial height measurement).
If the jam is too thick to spread, warm it up for a few seconds in the microwave until it is runny. Try and avoid spreading any large chunks of fruit onto the cake. Smooth jam would be best.

Vegan Biscoff Ice Cream

June 27, 2020 by hannahhossack Leave a Comment

Vegan Biscoff ice cream – this rich and creamy dairy free ice cream is easy to make and full of Biscoff cookie butter flavour. The perfect hot weather treat! Or try it with apple pie!

Who else loves Biscoff cookie butter?! I could (and frequently do) eat it straight from the jar by the spoonful; but I also love to use it in baking and desserts.

This vegan Biscoff ice cream is rich and creamy and full of that spiced caramel Biscoff flavour; and it is so easy to make too!

I think it is a great year-round ice cream – it is cooling in the summer, but the lightly spiced caramel flavour would be a perfect match for fruit pies and puddings in the autumn and winter.

What Do I Need To Make Vegan Biscoff Ice Cream?:

Cashews: Soaked and blended with water, cashews make a delicious, rich cream which is perfect for making a smooth and creamy ice cream.

Coconut milk: Full fat tinned coconut milk adds extra creaminess – no light or drinking varieties please!

Xanthan Gum: Pretty much all commercial ice creams contain some sort of stabiliser such as guar gum. This helps to stop the ingredients from separating and keeps the ice cream smooth and creamy. Because guar gum is not so easy to get hold of, I used xanthan gum which is sold in most supermarkets and does the same job. You can just omit it if you don’t have any.

Biscoff Spread: Obviously to make Biscoff ice cream we are going to need Biscoff cookie butter spread. I use the creamy variety but as you are going to be blending it the crunchy one will do if you can’t get the smooth one. You can also use another type of cookie butter if you can’t get Biscoff.

Salt: A little bit of salt really helps to balance the sweetness.

Vanilla Extract: A dash of vanilla helps to enhance the flavour.

Light Brown Soft Sugar: Light brown soft sugar enhances the caramel flavour of the Biscoff but you can swap it for another type of sugar if you prefer. I haven’t tested using maple syrup/agave so I am not sure how swapping for a liquid sweetener would affect the texture. Ice cream needs a certain amount of sugar for the best texture; reducing it could result in a more icy ice cream.

How To Make Vegan Biscoff Ice Cream:

(For ingredients and full instructions see the recipe card below)

First make sure that you have frozen the bowl for your ice cream maker (unless you have one of those fancy self-freezing ones).

Cover the cashews in boiling water and set aside to soak for at least half an hour then drain them well. (You can also soak them in cold water overnight instead).

Place the soaked cashews in a blender along with 250ml of water and blend until very smooth.

Add full fat tinned coconut milk, light brown soft sugar, biscoff spread, xanthan gum (if using), vanilla extract and salt and continue to blend until the mixture is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers.

Pour into a bowl, cover and refrigerate until completely cold. You want the mixture to be fully chilled before you churn it otherwise your ice cream maker might struggle.

Give the chilled ice cream base a good whisk to make sure that it is well blended then churn it in your ice cream maker according to the manufacturers instructions. (See below for instructions on how to churn it without an ice cream maker).

Once it has reached soft serve consistency transfer it to a container. At this point you could stir through some roughly broken up Lotus Biscoff biscuits for extra Biscoff flavour if you want.

Place the ice cream in the freezer for a couple of hours to firm up before serving. Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.

What If I Don’t Own An Ice Cream Maker?:

If you don’t have an ice cream maker you can still make this vegan Biscoff ice cream, it just takes a bit more work and the results might not be quite as smooth and creamy, but still delicious!

Once the base is chilled, pour it into a large freezerproof container and pop it in the freezer. Every 30 minutes or so, remove it from the freezer and give it a quick whisk with an electric mixer to break up any ice crystals then return it to the freezer.

Repeat this until it reaches soft-serve consistency.

More Vegan Ice Cream Recipes:

Creamy vegan chocolate ice cream

Vegan vanilla ice cream (no coconut)

Vegan peanut butter and cookies ice cream

Vegan chunky monkey ice cream

Vegan chocolate coconut sorbet

Mango lassi sorbet

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Biscoff Ice Cream

Vegan Biscoff ice cream - this rich and creamy dairy free ice cream is easy to make and full of Biscoff cookie butter flavour. The perfect hot weather treat! Or try it with apple pie!

Course Dessert

Cuisine vegan

Keyword ice cream

Prep Time 10 minutes

Soaking and Chilling Time 3 hours 30 minutes

Total Time 3 hours 40 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

120 g (¾ cup) raw cashews
250 ml (1 cup) water
400 ml (14 oz) tin full fat coconut milk
200 g (7 oz / ¾ cup + 1 Tbsp) smooth Biscoff spread
120 g (⅔ cup) light brown soft sugar
¼ tsp xanthan gum (optional)
2 tsp vanilla extract
½ tsp salt

Instructions

Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).
Place the soaked cashews in a blender along with the 250ml of water and blend until very smooth.
Add the full fat coconut milk, biscoff, light brown soft sugar, xanthan gum (if using), vanilla extract and salt and continue to blend until the mixture is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers.
Pour into a bowl, cover and refrigerate until completely cold.
Give the chilled ice cream base a good whisk then churn it in an ice cream maker according to the manufacturers instructions. (See above for instructions on how to churn it without an ice cream maker).
Once it has reached soft serve consistency transfer it to a container. Place in the freezer for a couple of hours to firm up before serving.
Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.

Vegan Banana Waffles

June 18, 2020 by hannahhossack Leave a Comment

Vegan banana waffles – these super fluffy vegan waffles are crispy on the outside and light and soft on the inside, you would never be able to tell that they are eggless and dairy-free! The ultimate vegan breakfast.

These vegan banana waffles are a great way of using up an overripe banana and they make an amazing indulgent breakfast or brunch.

They are crispy on the outside and super light and fluffy on the inside, with a mild banana flavour and a hint of warming spice. They are also really quick and easy to make which is always a bonus!

I love them served with sliced banana, chopped pecans and plenty of maple syrup, but they would also be incredible with chocolate sauce! (And maybe some vanilla ice cream too if you want to get really indulgent!).

And if you want to make plain vegan waffles with no banana then my fluffy vegan waffles recipe has got you covered!

How To Make Vegan Banana Waffles:

(For ingredients and full instructions see the recipe card below)

Mash the banana really well in a large bowl, try and get it as smooth as possible so that you don’t end up with lumpy waffles.

Whisk in the oil, non-dairy milk, light brown soft sugar, vanilla extract and vinegar until well combined.

Sift in the plain flour, cornflour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Whisk with a balloon whisk until just combined, do not over-beat the batter as that can make the waffles tough.

Set the batter aside to rest while you heat up your waffle iron.

Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine).

Cook until golden brown and steam stops coming out of the waffle maker. The time they take to cook will vary depending on your machine so just keep an eye on them.

Repeat with the rest of the batter, oiling the waffle iron in between each batch. To keep the cooked waffles crisp, lay them in a single layer on a baking sheet in a low oven.

Serve with your choice of toppings.

Top Tips For The Best Vegan Banana Waffles:

The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!

The cornflour also contributes to the light, crispy texture; but you can swap it for more plain flour if you don’t have any.

Use a really ripe banana for the best results – the more brown spots the better!

Don’t overbeat the batter as that can lead to tough waffles.

Waffles are prone to sticking so make sure you oil your waffle maker well; you need to re-oil it in between cooking each batch of waffles. As all models vary, do follow the manufacturers instructions for cooking the waffles.

When the waffles are cooking, don’t open the waffle maker until they are ready!

The best way to tell when they are done is when steam stops coming out of the waffle iron; if you have one of those waffle irons that have a beep or a light when they think the waffles are done don’t listen to it, just wait until it stops steaming.

When you open the waffle maker do it slowly to allow them time to release.

To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them. Don’t stack them as that will make them lose their crispiness.

Can I Freeze Them?:

Yes! These waffles are best served immediately but they also keep well in the fridge for a couple of days or in the freezer for a few months provided they are well wrapped.

Just warm them through in a toaster or under the grill straight from the fridge or freezer before serving.

More Vegan Breakfast Recipes:

Fluffy vegan waffles

Fluffy vegan vanilla pancakes

Vegan chocolate pancakes with chocolate sauce

Vegan crepes

Basic vegan granola

PB&J porridge

Vegan banana pancakes

Vegan pumpkin pancakes

Pumpkin spice granola

Banana porridge with blueberry compote

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Banana Waffles

Course Breakfast

Cuisine American

Keyword waffles

Prep Time 10 minutes

Cook Time 10 minutes

Servings 6 waffles

Author Domestic Gothess

Ingredients

1 medium very ripe banana (about 110g peeled weight)
60 ml (¼ cup) neutral oil (sunflower/vegetable/canola/mild olive/coconut)
300 ml (1 ¼ cups) non-dairy milk (I use soy or oat)
2 tsp vanilla extract
1 tsp cider or white wine vinegar
230 g (1 + ¾ cups + 2 Tbsp) plain (all-purpose) flour
20 g (2 Tbsp) cornflour (cornstarch)
2 Tbsp sugar (I use light brown soft)
1 Tbsp baking powder
¼ tsp bicarbonate of soda (baking soda)
1 ½ tsp cinnamon
¼ tsp nutmeg
½ tsp salt

Instructions

Mash the banana really well in a large bowl, try and get it as smooth as possible.
Whisk in the oil, milk, sugar, vanilla and vinegar until well combined.
Sift in the flour, cornflour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Whisk with a balloon whisk until just combined, do not over-beat the batter.
Set the batter aside to rest while you heat up your waffle iron.
Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine). Cook until golden brown and steam stops coming out of the waffle maker. The time they take to cook will vary depending on your machine so just keep an eye on them.
Repeat with the rest of the batter, oiling the waffle iron in between each batch. To keep the cooked waffles crisp, lay them in a single layer on a baking sheet in a low oven.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!
The cornflour also contributes to the light, crispy texture; but you can swap it for more plain flour if you don’t have any.
Use a really ripe banana for the best results – the more brown spots the better!
Waffles are prone to sticking so make sure you oil your waffle maker well; you need to re-oil it in between cooking each batch of waffles. As all models vary, do follow the manufacturers instructions for cooking the waffles.
When the waffles are cooking, don’t open the waffle maker until they are ready!
The best way to tell when they are done is when steam stops coming out of the waffle iron; if you have one of those waffle irons that have a beep or a light when they think the waffles are done don’t listen to it, just wait until it stops steaming.
When you open the waffle maker do it slowly to allow them time to release.
To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them. Don’t stack them as that will make them lose their crispiness.

Vegan Mushroom And Tofu Korma

June 15, 2020 by hannahhossack Leave a Comment

Vegan mushroom and tofu korma – this delicious vegan korma is rich, creamy and flavourful; it’s way better than take out! You can vary the protein and veggies to suit you, making this a meal that everyone will love!

This vegan mushroom and tofu korma is what I cook when we feel like having a fakeaway (a home-made version of a takeaway). It is rich creamy, aromatic and very satisfying.

It consists of baked tofu and button mushrooms in a creamy, mildly spiced sauce. This is not a spicy curry, but it is really full of flavour with a nice balance of spices; and you can always add more chilli if you want it hotter.

What Is Korma?:

Korma is an Indian dish consisting of meat or vegetables in a sauce made with yogurt or cream, stock and spices.

The term korma covers a range of different dishes but this vegan mushroom and tofu korma is a British style korma. In the UK, a korma is typically a mildly spiced dish with a thick, creamy sauce often containing nuts and coconut. Chicken korma is claimed to be the most popular curry in the UK!

While korma recipes often contain non-vegan friendly ingredients such as chicken, cream and yogurt, it is actually a very easy curry to veganise.

British kormas often add ground nuts and/or coconut milk for creaminess anyway, so we can just use those to form the base of the creamy sauce.

In place of chicken I like to use baked tofu as my protein of choice. Mushroom korma is a common variety so I like to add some mushrooms along with the tofu (gotta sneak some veg in there!).

How To Make Vegan Mushroom And Tofu Korma:

(For ingredients and full instructions see the recipe card below)

To make the korma sauce, heat some oil in a large pan over a low heat . Add diced brown onion and cook gently, stirring often, for about 10-15 minutes until it is soft and translucent.

Add grated ginger, garlic, tomato puree, garam masala, cumin, coriander, turmeric, cinnamon, chilli powder, cardamom and cloves. Cook gently, stirring often, for about 3 to 5 minutes.

Add tinned coconut milk, vegetable stock and raw cashews. Bring up to a gentle simmer and cook for 15 minutes, stirring every now and again to prevent it from catching on the bottom. Simmering the cashews in the sauce softens them so that you can blend them to a smooth cream.

While the sauce is simmering, toss the diced tofu with ½ Tbsp of oil and spread it out on a lined roasting tin. Bake for 20-30 minutes, turning the pieces halfway through, until it is golden brown and crisp. (You can fry the tofu in a pan if you prefer).

Heat another ½ Tbsp of oil in a frying pan over a medium heat and add halved button mushrooms. Cook, stirring often, for 5-10 minutes until they are lightly browned and the excess water has evaporated.

When the sauce is done simmering, transfer it to a blender and blend until it is very smooth. You can add a splash more stock if it is too thick.

Pour the sauce back into the pan and stir in some lemon juice and plenty of salt and pepper to taste. Stir in the cooked tofu and mushrooms, simmer for a couple of minutes then serve with rice and naan bread.

Variations:

You can swap the tofu for chicken-style soy protein, seitan or tempeh; and the mushrooms can be swapped for pretty much any vegetable you like.

What To Serve With Vegan Mushroom And Tofu Korma:

This korma goes great with basmati rice and my vegan naan breads. I also like to serve some stir fried broccoli on the side for a bit of greenery.

Can I Freeze It?:

Yes, vegan mushroom and tofu korma freezes well. Allow it to cool to room temperature then place in a freezer-proof container and freeze for up to three months.

More Vegan Curry Recipes:

Chana masala

Red lentil dhal with roasted cauliflower and butternut squash

Chickpea, sweet potato and spinach curry

Easy lemongrass and coconut curry

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Mushroom And Tofu Korma

Course Main Course

Cuisine Indian

Keyword curry

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 4 people

Author Domestic Gothess

Ingredients

Korma Sauce:

1 Tbsp oil
1 large brown onion peeled and finely chopped
1 Tbsp grated ginger (either fresh or from a jar)
4 cloves garlic peeled and crushed
2 Tbsp tomato puree
1 ½ tsp garam masala
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
¼ tsp ground cinnamon
¼ tsp chilli powder (or more, to taste) optional
the seeds from 5 cardamom pods, ground in a pestle and mortar (or ¼ tsp ground cardamom)
a pinch ground cloves
1 400 ml (14oz) tin of coconut milk (either full fat or light is fine)
120 ml (½ cup) vegetable stock (plus extra if needed)
75 g (½ cup) raw cashews
juice of ½ a lemon
salt and pepper

Extras:

about 800 g firm tofu* cut into chunks
400 g button mushrooms halved
1 Tbsp oil, divided

Instructions

Preheat the oven to 200°C/400°F/gas mark 6. Line a roasting tin with baking parchment.
To make the korma sauce, heat the oil in a large pan over a low heat . Add the onion and cook gently, stirring often, for 10-15 minutes until soft and translucent.
Add the ginger, garlic, tomato puree, garam masala, cumin, coriander, turmeric, cinnamon, chilli powder, cardamom and cloves. Cook gently, stirring often, for about 3 to 5 minutes.
Add the coconut milk, stock and cashews. Bring up to a gentle simmer and cook for 15 minutes, stirring every now and again to prevent it from catching on the bottom.
While the sauce is simmering, toss the tofu with ½ Tbsp of oil and spread it out on the prepared baking sheet. Bake for 20-30 minutes, turning the pieces halfway through, until it is golden brown and crisp. (You can fry the tofu in a pan if you prefer).
Heat the other ½ Tbsp of oil in a frying pan over a medium heat and add the halved button mushrooms. Cook, stirring often, for 5-10 minutes until lightly browned and the excess water has evaporated.
When the sauce is done simmering, transfer it to a blender and blend until very smooth. You can add a splash more stock if it is too thick.
Pour the sauce back into the pan and stir in the lemon juice and plenty of salt and pepper to taste. Stir in the cooked tofu and mushrooms, simmer for a couple of minutes then serve with rice and naan bread.
Leftovers will keep in a covered container in the fridge for a couple of days.

Recipe Notes

*I've given an approximate quantity for the tofu as it often comes in odd weights like 397g. I used two packs of Cauldron tofu. You basically just want to use enough to serve 4 people.
You can swap the tofu for chicken-style soy protein, seitan or tempeh; and the mushrooms can be swapped for pretty much any vegetable you like.

Vegan Banana Blondies

June 10, 2020 by hannahhossack Leave a Comment

Vegan banana blondies – these amazing vegan blondies are rich, chewy, fudgy and flavourful. Filled with nuts and chocolate chips they make a wonderful snack; or try them warm with ice cream! Eggless and dairy-free.

I seem to have had a constant supply of brown bananas recently. Once they have got even the slightest hint of a brown spot I don’t like to eat them as they are, but I do love banana baked goods!

As amazing as banana bread is, it is nice to have other options to use up those bananas that are past their best. (See below, just above the recipe card for more ideas for using up brown bananas).

These vegan banana blondies are rich and flavourful, with a fudgy, chewy texture; as the best blondies should be. I added chopped nuts and dark chocolate chips which work wonderfully with the sweet banana flavour.

They make a delicious, easy to grab snack, or they are amazing warmed through for a couple of seconds in the microwave and served with ice cream.

Here’s What You’ll Need:

Vegan block butter/margarine: Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content.

I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work. I haven’t tested these vegan banana blondies with coconut oil.

Light brown soft sugar: Brown sugar is essential in blondies for that lovely caramel flavour and colour; don’t swap it for more white sugar, they won’t be as good.

Caster or granulated sugar: I like these blondies best with a blend of brown and white sugars. I like golden caster sugar but white is fine too. You can also swap it for more brown sugar.

Banana: To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine). The amount used equates to about one large banana and the more ripe and brown it is the better!

Vanilla extract: Essential in blondies I think. Be sure to use extract rather than essence for the best flavour. Or vanilla bean paste would be even better!

Plain flour: Just regular plain/all-purpose flour is best, though cake flour should also work.

Cornflour (cornstarch): A bit of cornflour helps to bind in place of egg and gives the blondies a nice texture. You can swap it for more plain flour if you don’t have any but if you’ve got it then definitely use it.

Baking powder: Blondies (like brownies) often don’t contain a raising agent, but the eggs do usually give a bit of lift. Seeing as we aren’t using those, a bit of baking powder does the trick instead.

Salt: always a necessity in baked goods I feel.

Chopped nuts: I use pecans but walnuts, hazelnuts or almonds would all be good. Or omit them if you prefer.

Chocolate chips: I actually use chopped dark chocolate but either is good; or you can use vegan white chocolate for a more classic blondie flavour. Or just omit the chocolate altogether.

How To Make Vegan Banana Blondies:

(For ingredients and full instructions see the recipe card below)

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 20cm / 8in square cake tin and line with baking parchment.

Place the butter and sugars in a pan over a low heat and stir constantly until melted and smooth. Remove from the heat and allow to cool until lukewarm.

Stir in the mashed banana and vanilla extract.

Sift together the flour, cornflour, baking powder and salt then stir them into the banana mixture until no dry lumps remain but be careful not to over-mix the batter as that can make the blondies tough.

Fold through most of the the nuts and chocolate (if using), reserving a handful of each to scatter over the top.

Transfer the batter to the prepared tin and spread it level. Scatter over the reserved nuts and chocolate.

Bake for 28-35 minutes until set and a skewer inserted into the centre comes out with moist crumbs but no wet batter.

Leave the blondies to cool completely in the tin before turning them out and cutting into squares.

Top Tips:

Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work.

To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine).

You can omit the chocolate chips and nuts for plain banana blondies.

Don’t be tempted to reduce the sugar as that will affect the texture.

The brown sugar is essential for the right flavour and texture.

It is important not to over-bake blondies. They are ready when a skewer inserted into the centre comes out with moist crumbs, but no wet batter on it.

To get neat squares you need to let the blondies cool completely before slicing them.

How To Store Vegan Banana Blondies:

These vegan banana blondies will keep in an airtight container at room temperature for about 4 days.

They can also be frozen – either in a freezerproof container or a ziplock bag. Store for up to three months and allow to defrost at room temperature.

More Vegan Banana Recipes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Banana Blondies

Vegan banana blondies - these amazing vegan blondies are rich, chewy, fudgy and flavourful. Filled with nuts and chocolate chips they make a wonderful snack; or try them warm with ice cream! Eggless and dairy-free.

Course Dessert, Snack

Cuisine American

Keyword blondies

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 16 people

Author Domestic Gothess

Ingredients

160 g (⅔ cup) vegan block butter/margarine (I use Naturli Vegan Block or Stork block)
200 g (1 cup + 1 Tbsp) light brown soft sugar
100 g (½ cup) caster or granulated sugar
130 g (½ cup + 2 tsp) mashed very ripe banana (about 1 large)
2 tsp vanilla extract
250 g (2 cups) plain (all-purpose) flour
10 g (1 Tbsp) cornflour (cornstarch)
1 tsp baking powder
½ tsp salt
80 g (2 ¾ oz) chocolate chips or chopped dark chocolate (optional)
80 g (2 ¾ oz) chopped nuts (I used pecans) (optional)

Instructions

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 20cm / 8in square cake tin and line with baking parchment.
Place the butter and sugars in a pan over a low heat and stir constantly until melted and smooth. Remove from the heat and allow to cool until lukewarm.
Stir in the mashed banana and vanilla extract.
Sift together the flour, cornflour, baking powder and salt then stir them into the banana mixture until no dry lumps remain but be careful not to over-mix the batter.
Fold through most of the the nuts and chocolate (if using), reserving a handful of each to scatter over the top.
Transfer the batter to the prepared tin and spread it level. Scatter over the reserved nuts and chocolate.
Bake for 28-35 minutes until set and a skewer inserted into the centre comes out with moist crumbs but no wet batter.
Leave the blondies to cool completely in the tin before turning them out and cutting into squares.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work.
To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine).
You can omit the chocolate chips and nuts for plain banana blondies.
Don’t be tempted to reduce the sugar as that will affect the texture.
The brown sugar is essential for the right flavour and texture.

Vegan Marble Cake

June 5, 2020 by hannahhossack 1 Comment

Vegan marble cake – this vegan chocolate and vanilla pound cake is moist, soft and very moreish! It makes a great snack or indulgent breakfast and just look at those swirls! Eggless and dairy-free.

This vegan marble cake is quite a looker with it’s beautiful chocolate and vanilla swirls! But more importantly it tastes great too!

Marble cake is an absolute childhood classic; it consists of a pound cake style cake in two distinctly coloured batters that are swirled together, most often baked in a loaf tin.

Chocolate and vanilla is the most common variety, though chocolate orange is also popular, as well as various more garishly coloured ones.

My vegan marble cake uses one batter to make both the vanilla and chocolate portions and is very easy to make.

Because marble cake is mixed a bit more than regular cake – to mix the cocoa into the chocolate batter and to create the swirls, I decided to make this cake using the reverse creaming method to prevent it from becoming tough due to overmixing.

It may sound complicated, but the reverse creaming method is very simple; it just means that you mix the flour with the fat first and then add the wet ingredients.

Coating the flour with fat helps to stop the gluten from developing when it is mixed, making for a more soft and tender cake crumb.

What Ingredients Do I Need?:

Silken tofu: When I was working on my vegan lemon pound cake recipe, I found that (after a lot of testing!) silken tofu was the best egg replacer for pound cake so I used it again here.

I don’t use it in many cake recipes, but for dense, moist cakes like pound cake it is absolutely the best for replicating the right texture – dense, moist, soft and tender.

Milk: Unsweetened soy milk is the best for baking as it has the highest protein content but any non-dairy milk will work.

Vinegar: A bit of vinegar helps with the rise. I use either cider vinegar or white wine vinegar but lemon juice will also work.

Vanilla extract: A generous amount of vanilla extract gives this simple cake plenty of flavour. Be sure to use extract rather than essence for the best flavour.

Cornflour (cornstarch): A bit of cornflour helps to give the cake a nice soft texture. If you don’t have any you can just swap it for more plain flour. And if you happen to have any cake flour then you can omit the cornflour and plain flour and use all cake flour instead.

Plain flour: I use a blend of plain flour and the above cornflour for a good texture. If you have cake flour then you can just use that in place of both flours.

Cocoa powder: I use Dutch processed cocoa powder. For UK readers, that’s just regular supermarket cocoa powder; pretty much all cocoa powder in the UK is Dutch processed.

Baking powder and bicarbonate of soda (baking soda): Obviously necessary if you want your cake to rise!

Vegan block butter: For the best textured cake it is important to use a vegan block butter/margarine to make this cake – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking.

I use Naturli Vegan Block but Stork, Vitalite or Tormor blocks are also fine (not the tub versions). Spreadable will work in a pinch but I really do recommend block if possible.

Neutral oil: adding a bit of oil as well as the butter makes for a moist, soft cake. I use sunflower but vegetable, canola or mild olive oil would all be fine.

Caster sugar: I like to use golden caster sugar for a bit of extra flavour but white is fine too. If you only have granulated sugar then you can give it a quick blitz in a blender to make your own caster sugar.

How To Make Vegan Marble Cake:

(For ingredients and full instructions see the recipe card below)

Place the cocoa powder in a large bowl and whisk in the boiling water to make a smooth paste. Set aside.

Place the silken tofu, milk, vanilla extract and vinegar in a blender and blitz until smooth. (I just put it all in a large jug and use a stick blender).

Place the plain flour, cornflour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and whisk to combine.

Add the melted butter and oil to the dry ingredients and stir until no dry patches remain. Adding the fat to the flour before adding the wet ingredients helps to make the cake more soft and tender.

Gradually whisk the wet ingredients into the dry to form a smooth batter.

Measure 500g of the batter (just under half) into the cocoa mixture and stir until smooth.

Spoon ⅓ of one of the colours into the prepared tin. Spoon ⅓ of the other colour on top (it doesn’t have to be neat). Repeat this two more times so you end up with three layers of each colour.

Drag a skewer or knife through the batter a couple of times to swirl the colours together. Don’t go mad here or you will just end up mixing them together rather than swirling; a couple of times is enough.

Bake the cake for 60-75 minutes until a skewer inserted into the centre comes out clean. You can loosely cover the top with tin foil towards the end of baking if it starts to get too dark.

Leave the cake to cool in the tin for 20 minutes then gently turn it out onto a wire rack and leave to cool completely before slicing.

Top Tips:

1.For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

2. For the best textured cake it is important to use a vegan block butter/margarine to make this cake – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Stork, Vitalite or Tormor blocks are also fine (not the tub versions).

3. You need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans.

4. All of your ingredients should be at room temperature, so make sure to take the milk out of the fridge a couple of hours before baking.

5. Don’t swirl the two batters together too much once they are in the tin otherwise you will just end up mixing them together rather than swirling. Running a skewer or knife through the batter a couple of times is enough.

6. I left my cake unadorned but it would be lovely topped with chocolate ganache!

How To Store Vegan Marble Cake:

This cake is best stored in an airtight container at room temperature. It will keep for about three days before it starts to go stale.

Can I Freeze It?:

Yes this vegan marble cake freezes really well, either in slices or whole. Make sure that it is well wrapped and freeze for up to three months. Allow to defrost at room temperature.

More Vegan Loaf Cakes:

Vegan lemon pound cake

Vegan carrot loaf cake

Easy vegan banana bread

Vegan pumpkin bread

Ultimate vegan lemon drizzle cake

Vegan courgette cake

Sweet potato bread with pecan streusel

Vegan biscoff banana bread

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Marble Cake

Course Dessert, Snack

Cuisine baking

Keyword cake

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

30 g (3 Tbsp) cocoa powder
4 Tbsp boiling water
125 g silken tofu* excess liquid drained off
200 ml unsweetened non dairy milk (soy is best)
1 Tbsp vanilla extract
1 ½ tsp cider or white white vinegar (or lemon juice)
240 g plain (all-purpose) flour
25 g (2 ½ Tbsp) cornflour (cornstarch)**
1 ½ tsp baking powder
¼ tsp bicarbonate of soda (baking soda)
½ tsp salt
275 g caster (superfine) sugar
130 g vegan block butter melted
45 ml (3 Tbsp) neutral oil (sunflower/vegetable/canola/mild olive)

Instructions

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line with a strip of baking parchment.
Place the cocoa powder in a large bowl and whisk in the boiling water to make a smooth paste. Set aside.
Place the silken tofu, milk, vanilla extract and vinegar in a blender and blitz until smooth. (I just put it all in a large jug and use a stick blender).
Place the plain flour, cornflour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and whisk to combine.
Add the melted butter and oil to the dry ingredients and stir until no dry patches remain.
Gradually whisk the wet ingredients into the dry to form a smooth batter.
Measure 500g of the batter (just under half) into the cocoa mixture and stir until smooth.
Spoon ⅓ of one of the colours into the prepared tin. Spoon ⅓ of the other colour on top (it doesn't have to be neat). Repeat this two more times so you end up with three layers of each colour.
Drag a skewer or knife through the batter a couple of times to swirl the colours together. Don't go mad here or you will just end up mixing them together rather than swirling; a couple of times is enough.
Bake the cake for 60-75 minutes until a skewer inserted into the centre comes out clean. You can loosely cover the top with tin foil towards the end of baking if it starts to get too dark.
Leave the cake to cool in the tin for 20 minutes then gently turn it out onto a wire rack and leave to cool completely before slicing.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
*You need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans. I don't know what you could substitute it with I'm afraid.
**If you have cake flour then you can use that in place of the plain flour and cornflour, so a total of 265g.

Vegan Bakewell Tart

May 28, 2020 by hannahhossack 2 Comments

Vegan Bakewell tart – this vegan version of the classic almond and raspberry tart is easy to make and absoutely delicious! A crisp pastry shell is filled with raspberry jam, vegan frangipane, fresh raspberries and flaked almonds. The perfect dessert for any celebration! Eggless and dairy free.

This vegan Bakewell tart is a lovely summertime treat, it is perfect as part of an afternoon tea in the sunshine, for a garden party, or served for dessert with a scoop of vanilla ice cream.

Raspberry and almond is such a good flavour combination and you can’t go wrong with crisp pastry, sweet jam, soft almond frangipane and tangy raspberries!

What Is Bakewell Tart?:

Bakewell tart is a classic British bake consisting of crisp shortcrust pastry filled with a layer of jam topped with almond frangipane and a scattering of flaked almonds. (Those Mr Kipling fondant topped cherry Bakewells are NOT proper Bakewell tarts btw!).

It’s origins are somewhat contested but it is thought to be a variant of Bakewell pudding; the two are quite different however and should not be confused!

Bakewell pudding is made using puff or flaky pastry filled with jam and almond egg custard and is best served warm. It was invented in the Peak District town of Bakewell, hence the name.

Given that Bakewell tart generally contains several eggs and lots of butter it is not the simplest thing to veganize but I think that I’ve done a decent job!

The wonderful frangipane recipe is adapted from one by the very talented Lazy Cat Kitchen; I’ve made some changes to suit me but the inspiration is all Anna!

Traditionally it wouldn’t be topped with fruit but I think that a scattering of fresh raspberries cuts through the sweetness nicely and adds lots of flavour.

How To Make Vegan Bakewell Tart:

(For ingredients and full instructions see the recipe card below)

Start by making the pastry. Place the flour, icing sugar and salt in a food processor and pulse to combine (or whisk together in a mixing bowl).

Add the cold, diced vegan butter and blend until it resembles fine breadcrumbs (or rub in to the flour using your fingertips).

Add the cold vodka (if using) and mix to combine. Gradually add enough cold water to bring the pastry together into a ball. Shape the pastry into a disc (don’t knead it), wrap and refrigerate for half an hour.

Roll the pastry out on a lightly floured surface into a circle big enough to line a 25cm round tart tin. Press the pastry right into the corners then roll over the top with a rolling pin to trim off the excess.

Prick the base of the pastry shell all over with a fork then place it in the freezer for 20 minutes until solid. Meanwhile preheat the oven.

Line the pastry case with tin foil, pressing it right into the corners, then fill with baking beans or dried rice, making sure that the sides are propped up.

Bake for 20 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 10 minutes until pale golden. Remove from the oven and set aside.

To make the frangipane, whisk together the melted butter or oil and the sugar then whisk in the flour and cornflour.

Gradually whisk in the aquafaba or milk then finally whisk in the ground almonds, baking powder and almond extract.

Spread a layer of raspberry jam over the base of the pastry shell then spoon the frangipane on top and spread it level. Scatter over the fresh raspberries and flaked almonds.

Bake the tart for 30-45 minutes until golden and the filling is set. You can loosely cover the tart with tin foil for the last 10-15 minutes of baking if it starts to get too dark before the filling is cooked.

Top Tips:

For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shell prior to blind baking it helps to make the pastry crisp and stops it from shrinking too much.

Using a bit of vodka instead of water to bind the pastry also helps to keep it crisp, as vodka has a lower water percentage. You can use water if you don’t want to use vodka though (you can’t taste it and the alcohol burns off during baking).

To get aquafaba, just use the liquid drained from a tin of chickpeas or white beans.

The tart shell can be prepared and blind baked a day or two in advance of adding the filling. Once it has cooled store it in an airtight container.

Substitutions:

Instead of the aquafaba you can use unsweetened non-dairy milk in the frangipane. Soy would be best but any will work.

You can use frozen raspberries instead of fresh if you want but you will need to toss them with 1 Tbsp cornflour (cornstarch) first then shake off the excess. Do not defrost them before baking the tart, use them straight from the freezer.

The raspberries can be swapped for another type of berry if you want – blackberries, cherries and blueberries would all work well.

Raspberry jam is traditional, but you can use any kind of jam you like.

For the pastry you can use solid coconut oil instead of vegan butter but you will probably not need to chill it for as long before rolling it out. Coconut oil pastry becomes very hard to work with if it gets too cold.

For the frangipane I think that the best flavour comes from using vegan butter but you can use coconut oil instead. You can also use 80ml (1/3 cup) of mild olive oil or another neutral oil (such as sunflower).

How To Store Vegan Bakewell Tart:

This vegan Bakewell tart is best eaten on the day it is baked but it will keep for up to 3 days in an airtight container at room temperature. If it is very warm out it should be stored in the fridge instead.

More Vegan Tart And Pie Recipes:

Vegan pumpkin pie

Blueberry frangipane tarts

Vegan strawberry tart with coconut pastry cream

Vegan mince pies

Mini vegan apple pies

No-bake chocolate stem ginger tart

Starry mince pie tart

Blueberry pie with coconut oil pastry

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

5 from 2 votes

Vegan Bakewell Tart

Vegan bakewell tart – this vegan version of the classic almond and raspberry tart is easy to make and absoutely delicious! A crisp pastry shell is filled with raspberry jam, vegan frangipane, fresh raspberries and flaked almonds. The perfect dessert for any celebration! Eggless and dairy free.

Course Dessert

Cuisine British

Keyword tart

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Chilling Time 50 minutes

Total Time 2 hours 30 minutes

Servings 12 people

Author Domestic Gothess

Ingredients

Pastry:

250 g (2 cups) plain (all-purpose) flour
40 g (⅓ cup) icing (powdered) sugar
¼ tsp salt
150 g (5 ⅓ oz / ½ cup + 2Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cold and diced
1 Tbsp cold vodka (optional)
ice water as needed

Frangipane:

80 g (⅓ cup) vegan butter, melted or 80ml (⅓ cup) melted coconut oil (or olive/sunflower oil)
130 g (⅔ cup) caster (superfine) sugar
60 g (½ cup) plain flour
10 g (1 Tbsp) cornflour (cornstarch)
90 ml (6 Tbsp) aquafaba* (or non-dairy milk)
200 g (2 cups) ground almonds
1 tsp baking powder
½ tsp almond extract

To Assemble:

about 6 Tbsp good quality raspberry jam
150 g (5 ⅓ oz / 1 heaped cup) fresh raspberries**
a couple of handfuls of flaked almonds

Instructions

Start by making the pastry. Place the flour, icing sugar and salt in a food processor and pulse to combine (or whisk together in a mixing bowl).
Add the cold, diced vegan butter and blend until it resembles fine breadcrumbs (or rub in to the flour using your fingertips).
Add the cold vodka (if using) and mix to combine. Gradually add enough cold water to bring the pastry together into a ball. Shape the pastry into a disc (don't knead it), wrap and refrigerate for half an hour.
Roll the pastry out on a lightly floured surface into a circle big enough to line a 25cm round tart tin. Press the pastry right into the corners then roll over the top with a rolling pin to trim off the excess.
Prick the base of the pastry shell all over with a fork then place in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 180°C/350°F/gas mark 4.
Line the pastry case with tin foil, pressing it right into the corners then fill with baking beans or dried rice, making sure that the sides are propped up.
Bake for 20 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 10 minutes until pale golden. Remove from the oven and set aside.
To make the frangipane, whisk together the melted butter or coconut oil and the sugar then whisk in the flour and cornflour.
Gradually whisk in the aquafaba or milk then finally whisk in the ground almonds, baking powder and almond extract.
Spread a layer of raspberry jam over the base of the pastry shell then spoon the frangipane on top and spread it level. Scatter over the fresh raspberries and flaked almonds.
Bake the tart for 30-45 minutes until golden and the filling is set. You can loosely cover the tart with tin foil for the last 10-15 minutes of baking if it starts to get too dark before the filling is cooked.
Allow to cool before serving. The tart is best eaten on the day it is baked but will keep for up to 3 days in an airtight container at room temperature. If it is very warm out it should be stored in the fridge.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
*To get aquafaba, just use the liquid drained from a tin of chickpeas or white beans.
**If you want to use frozen raspberries instead of fresh you will need to toss them with 1 Tbsp cornflour (cornstarch) first then shake off the excess. Do not defrost them before baking, use them straight from the freezer.
The frangipane recipe is adapted from one by the very talented Lazy Cat Kitchen

Vegan Banana Scones

May 23, 2020 by hannahhossack 2 Comments

Vegan banana scones – these easy vegan scones with banana and chocolate chips are a great alternative to banana bread to use up brown bananas. They are moist, fluffy, just sweet enough and make a great snack.

When it comes to using up brown bananas I think it is a good idea to have a few options beyond banana bread.

Obviously banana bread is amazing, but sometimes it is nice to have a bit of variety. (See below, just above the recipe card for more ideas for using up bananas).

These vegan banana scones with chocolate chips are really quick and simple to make, moist, fluffy and delicious. They use up two over-ripe bananas and they freeze really well too!

Freshly baked and still slightly warm they are lovely eaten just as they are – these are American style scones so they are a bit sweeter than British ones.

They are also delicious split and spread with butter, peanut butter, chocolate spread or jam. They are a wonderful snack and are great for breakfast or brunch too.

How To Make Vegan Banana Scones:

(For ingredients and full instructions see the recipe card below)

Place plain flour in a large bowl along with baking powder, bicarbonate of soda, cinnamon, nutmeg, salt and light brown soft sugar and mix to combine.

Add cold, cubed vegan block butter/margarine and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain. Stir through the chocolate chips.

Mash the bananas well with a little cider vinegar and vanilla extract and add them to the bowl with about half of the non-dairy milk.

Stir to moisten the flour and gradually add more milk as needed to form a soft, slightly sticky dough.

Turn the dough out onto a well floured surface and bring it together into a rough ball. Don’t knead it, just work it enough to bring it together. Dust with more flour and use your hands to pat it out into a round about 5cm/2in thick.

Use a well floured sharp knife to slice the round into 8 wedges. Dip the knife in flour again between each cut to help prevent it from sticking.

Gently place the wedges well spaced apart on a baking sheet. They will probably be a bit soft and delicate so it is a good idea to use a floured spatula or fish slice to help move them. If they get a bit squished out of shape you can gently pat them back into shape using floured hands once they are on the baking sheet.

Gently brush the tops of the scones with milk and sprinkle with demarera sugar. Bake for about 12-16 minutes until well risen, golden and firm to the touch.

Transfer to a wire rack and allow to cool a little before serving.

Top Tips:

The amount of milk that you need to add will vary depending on the size of your bananas and the absorbency level of your flour. You want to add enough to form a soft, slightly sticky dough, but not so much that it is wet.

Make sure that you do not overwork the dough, you want to mix it until it comes together, no more than that. And never, ever knead it; this isn’t bread. The scones will be a bit craggy and rustic looking, but the texture will be so much better!

You can omit the chocolate chips if you want, or swap them for chopped dark chocolate if you don’t have chips. You can also swap them for raisins or chopped nuts.

The recipe will make eight jumbo vegan banana scones, or twelve regular ones. (I prefer to make jumbo ones; no surprises there).

How To Store Vegan Banana Scones:

These vegan banana scones are best eaten on the day they are baked but they will keep for a day or two in an airtight container at room temperature.

Once they are a day or so old I prefer to serve them split and toasted – spread with butter, jam, chocolate spread or (my favourite) peanut butter.

Can I Freeze Them?:

Yes they freeze really well. Ideally they should be frozen on the day they are baked to preserve freshness.

Allow them to cool completely then freeze in a ziplock bag or freezerproof container for up to three months.

Allow to defrost at room temperature (or give them a quick blast in the microwave if you are in a hurry) then refresh them in a low oven for 5-10 minutes before serving.

More Vegan Scone Recipes:

Classic British vegan scones

Vegan chocolate raspberry scones

More Vegan Banana Recipes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Banana Scones

Course Breakfast, Snack

Cuisine American

Keyword scones

Prep Time 15 minutes

Cook Time 15 minutes

Servings 8 scones

Author Domestic Gothess

Ingredients

375 g (3 cups) plain (all-purpose) flour
1 Tbsp baking powder
½ tsp bicarbonate of soda (baking soda)
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
60 g (⅓ cup) light brown soft sugar
120 g (4 ⅓ oz / ½ cup) vegan block butter/margarine (I use Naturli Vegan Block or Stork block) cold and diced
125 g (heaped ½ cup) chocolate chips (vegan friendly; can use chopped chocolate instead)
2 medium ripe bananas, about 200g peeled weight
1 tsp cider or white wine vinegar or lemon juice
2 tsp vanilla extract
approx 100 ml (⅓ cup + 1 Tbsp) non-dairy milk (soy is best) cold
milk for brushing
demarera sugar for sprinkling

Instructions

Preheat the oven to 220°C/200°Cfan/425°F/gas mark 7. Line a baking sheet with baking parchment. (You will need two baking sheets if you are making 12 smaller scones rather than 8 big ones).
Place the flour in a large bowl along with the baking powder, bicarbonate of soda, cinnamon, nutmeg, salt and sugar and mix to combine.
Add the cold, cubed butter/margarine and rub in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain.
Stir through the chocolate chips.
Mash the bananas well with the vinegar and vanilla extract and add them to the bowl with about half of the milk.
Stir to moistent the flour and gradually add more milk as needed to form a soft, slightly sticky dough. Be careful not to add too much milk, the dough should be sticky but not wet.
Turn the dough out onto a well floured surface and bring it together into a rough ball. Don't knead it, just work it enough to bring it together. Dust with more flour and use your hands to pat it out into a round about 5cm/2in thick.
Use a well floured knife to slice the round into 8 wedges. Dip the knife in flour again between each cut to help prevent it from sticking.
If you want to make 12 smaller scones rather than 8 big ones then divide the dough in half, shape each half into a ball and pat out into a 5cm/2in round. Use a sharp, floured knife to cut each round into 6 wedges.
Gently place the wedges well spaced apart on the baking sheet(s). They will probably be a bit soft and delicate so it is a good idea to use a floured spatula or fish slice to help move them. If they get a bit squished out of shape you can gently pat them back into shape using floured hands once they are on the baking sheet.
Gently brush the tops of the scones with milk and sprinkle with demarera sugar. Bake for about 12-16 minutes until well risen, golden and firm to the touch.
Transfer to a wire rack and allow to cool a little before serving.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work. It is also important that the butter is fridge cold, not room temperature.
The amount of milk that you need to add will vary depending on the size of your bananas and the absorbency level of your flour. You want to add enough to form a soft, slightly sticky dough, but not so much that it is wet.
You can omit the chocolate chips if you want, or swap them for chopped dark chocolate if you don’t have chips. You can also swap them for raisins or chopped nuts.

Vegan Chicken Potato Pie

May 21, 2020 by hannahhossack 1 Comment

Vegan chicken potato pie – this potato topped vegan ‘chicken’ and vegetable pie is comfort food at it’s best. Chicken style soy protein and veggies in a creamy white sauce with a fluffy mashed potato topping – what’s not to love?!

This vegan chicken potato pie has been one of my go-to easy comfort food dishes recently.

It is really simple to throw together, uses mostly ingredients that I always have in the freezer/fridge/storecupboard, is very adaptable and most importantly it’s delicious!

It consists of vegan chicken style soy protein strips and vegetables in a creamy white sauce, topped with a cloud of fluffy mashed potato, baked until crisp around the edges.

It is hearty, satisfying, pretty healthy and extremely tasty!

What Veggies Should I Use?:

I usually use celery, carrrots, sweetcorn and peas (plus onion for flavour) but you can absolutely vary these to suit you.

Sliced mushrooms would be a great shout – fry them separately until golden and the excess liquid has evaporated before adding them to the sauce.

Broccoli would also work really well – simmer it in the sauce until just tender.

Leeks – fry them along with the onion until soft.

Cauliflower, green beans and shredded kale would all also work well – simmer them in the sauce until just tender.

What Can I Use Instead Of Soy Protein?:

I use chicken style soy protein strips (Iceland’s No Chick Strips), but you can use shredded seitan, baked tofu pieces, tempeh or butter beans instead.

Can I Make Vegan Chicken Pie With A Pastry Lid?:

Yes, this filling would work really well as a vegan chicken pot pie with a pastry lid instead of mashed potato.

You can use shop bought vegan-friendly puff pastry or shortcrust pastry, or make your own. Bake at the same temperature for 30-40 minutes until the pastry is golden.

What To Serve With Vegan Chicken Potato Pie?:

This is pretty much a meal in one but I do like to serve it with some stir fried garlic broccoli on the side.

It would also be great with a green salad.

More Vegan Comfort Food Recipes:

Vegan cottage pie

Vegan pasta bake

Classic vegan lasagne

Vegan chilli cornbread pie

Vegan sausage casserole with lentils and farro

Vegetable and pearl barley stew with herby dumplings

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

5 from 1 vote

Vegan Chicken Potato Pie

Course Main Course

Cuisine vegan

Keyword pie

Prep Time 10 minutes

Cook Time 50 minutes

Servings 4 people

Author Domestic Gothess

Ingredients

Filling:

1 Tbsp olive oil
1 brown onion peeled and finely chopped
2 sticks celery finely chopped
2 large carrots diced
2 cloves garlic peeled and crushed
1 Tbsp plain (all-purpose) flour
60 ml (¼ cup) dry white wine optional
250 ml (1 cup) vegetable stock* plus extra as needed
100 g Oatly creme fraiche OR 100ml soy/oat cream or homemade cashew cream
100 g frozen peas
100 g frozen sweetcorn
salt and pepper
about 320 g vegan chicken style soy protein strips**

Potato Topping:

850 g potatoes (about 3 large)
100 g Oatly creme fraiche OR 100ml soy/oat cream or homemade cashew cream
2 Tbsp nutritional yeast
15 g (1 Tbsp) vegan butter/margarine/olive oil
a splash of unsweetened non-dairy milk
salt to taste

Instructions

Preheat the oven to 180°C/350°F/gas mark 4.
Heat the olive oil in a large pan. Add the chopped onion, celery and carrot and cook over a low heat for about 10-15 minutes until the onion is soft and translucent.
Add the crushed garlic and cook for a minute then stir in the flour.
Gradually stir in the wine (if using), followed by the stock. Mix in a little at a time to avoid lumps of flour.
Add the creme fraiche or cream, frozen peas and sweetcorn and some salt and pepper.
Bring up to a gentle simmer and cook, stirring often, for about 10 minutes until the vegetables are warmed through and the sauce has thickened. You can add a splash more stock as needed but the sauce should be fairly thick so don't add too much.
While the sauce is cooking cook the chicken strips according to the instructions on the packet. I prefer to gently pan fry them for the best flavour. Break up any large pieces into bite sized chunks then stir them into the sauce. Taste and add more salt and pepper as needed.
Meanwhile, peel and chop the potatoes, place in a large pan of cold salted water and bring up to the boil. Simmer until tender then drain well.
Mash the potatoes with the creme fraiche or cream, nutritional yeast and butter, adding a splash of milk as needed to create a soft, smooth mash. Season to taste with salt.
Pour the filling into an approx 20x25cm / 8x10 inch pie dish and spread level. Dollop the mashed potato on top and spread it out evenly then use the back of a spoon or the tines of a fork to rough up the surface a bit.
Bake the pie for about 25-30 minutes until golden and bubbling.
Leftovers will keep in the fridge for about two days.

Recipe Notes

*Most of the flavour in this pie comes from the stock so make sure to use a good quality one that you like the taste of. I like Marigold vegetable bouillon.

**I use chicken style soy protein strips (Iceland’s No Chick Strips), but you can use shredded seitan, baked tofu pieces, tempeh or butter beans instead.

Vegan Chocolate Babka

May 17, 2020 by hannahhossack 1 Comment

Vegan chocolate babka – this amazing vegan chocolate swirl bread consists of a soft, brioche-like dough swirled with a rich chocolate filling and soaked in syrup. It is incredibly soft, moist, chocolatey and very, very moreish! NO egg replacers or weird ingredients!

This vegan chocolate babka is sinfully good. A soft, eggless and dairy free brioche style bread dough is swirled with a thick layer of rich chocolate filling, plus extra chocolate chips because the more chocolate the better right?

Once baked the babka is brushed generously with sugar syrup which not only makes it beautifully shiny, but also helps to keep it lovely and moist, preserving it for several days.

It is totally indulgent, utterly delicious and makes an amazing treat with a cup of tea or coffee.

It does take a little while to make but it isn’t difficult, and most of it is hands off time. I recommend making it over two days if possible – making the dough one day and letting it rise overnight in the fridge, then shaping the babka, letting it rise again and baking on the following day.

It is possible to do it all in one day if you prefer, but the overnight rise improves the flavour and firms up the dough, making it easier to roll out and shape.

What Is Babka?:

Babka is a sweet, cake-like braided yeast bread which developed in the Polish Jewish community in the early 19th century. It may also be referred to as a krantz cake.

It generally consists of a soft, brioche-like dough that is rolled out and spread with a filling such as cinnamon, chocolate or fruit then rolled up and braided before baking.

How To Make Vegan Chocolate Babka:

(For ingredients and full instructions see the recipe card below)

Ideally you should start the day before you want to bake the babka. Place the flour, sugar, yeast and salt in a large bowl or the bowl of a stand mixer fitted with a dough hook. Mix to combine.

Add the lukewarm milk and mix to form a rough dough. Knead until it forms a smooth ball.

Add the softened vegan butter. Continue to knead until the butter is fully incorporated and the dough is smooth and elastic. It may seem greasy and messy at first but keep kneading and I promise you the butter will all mix in and the dough will become smooth.

Once the butter is fully incorporated the dough should look smooth and silky and it should pull away from the sides of the bowl cleanly.

It should still be soft and slightly sticky but if it seems too wet then you can knead in a little more flour; be careful not to add too much however, you don’t want dry babka.

Place the dough in a lightly oiled bowl, cover and place it in the fridge to rise overnight.

The following day the dough should have doubled in size. Remove it from the fridge and set aside to warm up a little while you prepare the filling.

Place the butter, chopped dark chocolate, sugar, cocoa powder, cinnamon and a pinch of salt in a small pan over a low heat. Stir constantly until melted and smooth then remove from the heat and set aside to cool for 20 minutes.

It should thicken slightly but still be spreadable. If it gets too firm then you can rewarm it very gently until it reaches a spreadable consistency.

How To Shape Vegan Chocolate Babka:

Punch down the dough and roll it out on a lightly floured surface to a rectangle about 30x40cm / 11x15in.

Spread the filling evenly over the dough, leaving a 1cm border. Sprinkle over the chocolate chips, chopped chocolate or pecans and press them down gently.

Roll the dough up tightly from one of the long edges into a sausage. Use a sharp knife to cut the sausage in half lengthwise, exposing the filling. Twist the two halves together into a braid.

Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in 2lb loaf tin and line it with baking parchment. Place the babka in the loaf tin, squishing it to fit if need be.

Loosely cover the tin and set aside to rise until doubled in size, about 1 ½ – 2 hours depending on how cold it is.

Bake the babka for about 35-40 minutes until deep golden. A probe thermometer inserted into the centre should reach about 90°C/195°F.

When the babka is baked, brush it generously with sugar syrup then allow to cool before slicing.

Top Tips:

You can use either bread flour or plain flour. Bread flour will give the babka a slightly more chewy texture but both are good. You can also use a combination of the two.

The syrup helps to keep the babka moist for a few days so don’t skip it. It may seem like a lot of liquid but trust me and use it all!

The best way to tell if a loaf of bread is cooked in the middle is to use a probe thermometer. It is impossible to give a one-size-fits-all baking time as ovens vary so much. The babka should be done when it reaches 90°C / 195°F.

I know it’s hard, but you really should wait for the babka to cool completely before slicing it. It carries on cooking as it cools and slicing it too soon can cause it to be dense or gummy in texture.

What Kind Of Yeast?:

I always use fast action yeast which is also known as instant or easy yeast as it doesn’t need to be activated first, you just add it straight to the flour.

If you only have active dried yeast then you can still use it, but you will need to mix it with some of the warm milk and a pinch of the sugar first. Let it sit for 10-20 minutes until it has become bubbly then proceed with the rest of the recipe as written.

How To Store Vegan Chocolate Babka:

As with most home-made bread, this vegan chocolate babka is best eaten on the day it is baked. The syrup helps to keep it moist and soft for about 3 days however. It is nice if you warm it up gently before serving to refresh it.

Store it in an airtight container or bread bin at room temperature. It should not be placed in the fridge as that can make it go stale faster.

Can I Freeze It?:

Yes! You can freeze this vegan chocolate babka either whole or in slices. Place it in a ziplock bag and freeze for up to three months. Ideally it should be frozen on the day it is baked to preserve freshness (allow it to cool completely first).

Allow to defrost at room temperature and warm through gently to refresh it before serving.

More Vegan Bread Recipes:

Vegan Hokkaido milk bread

Vegan challah bread

Gingerbread cinnamon rolls

Vegan hot cross buns

Vegan brioche

Banana bread cinnamon rolls

Pumpkin bread rolls

Vegan lemon blueberry rolls

Maple pecan bread wreath

Vegan wholemeal maple cinnamon rolls

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

5 from 1 vote

Vegan Chocolate Babka

Course Snack

Cuisine baking

Keyword bread

Prep Time 35 minutes

Cook Time 35 minutes

Rising Time 13 hours 30 minutes

Total Time 14 hours 40 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

Dough:

300 g (2 ½ cups) plain (all-purpose) flour or white bread flour plus extra as needed
40 g (3 Tbsp) caster (superfine) sugar
6 g (2 tsp) instant/fast action yeast
½ tsp salt
180 ml (¾ cup) unsweetened non-dairy milk (soy is best) lukewarm
80 g (⅓ cup) vegan block butter/margarine softened

Filling:

60 g (¼ cup) vegan butter/margarine
60 g (2 oz) dark chocolate chopped
20 g (2 Tbsp) cocoa powder
30 g (2 ½ Tbsp) light brown soft sugar
1/4 tsp cinnamon (optional)
pinch salt
100 g (3 ½ oz) chocolate chips or chopped dark chocolate or pecans

Syrup:

60 g (¼ cup + 1 Tbsp) granulated sugar
60 ml (¼ cup) water

Instructions

Ideally you should start the day before you want to bake the babka. Place the flour, sugar, yeast and salt in a large bowl or the bowl of a stand mixer fitted with a dough hook. Mix to combine.
Add the lukewarm milk and mix to form a rough dough. Knead until it forms a smooth ball then add the softened butter.
Continue to knead until the butter is fully incorporated and the dough is smooth and elastic. It may seem greasy and messy at first but keep kneading and I promise you the butter will all mix in and the dough will become smooth.
Once the butter is fully incorporated the dough should look smooth and silky and it should pull away from the sides of the bowl cleanly. It should still be soft and slightly sticky but if it seems too wet then you can knead in a little more flour; be careful not to add too much however.
Place the dough in a lightly oiled bowl, cover and place in the fridge to rise overnight.
The following day the dough should have doubled in size. Remove it from the fridge and set aside to warm up a little while you prepare the filling.
Place the butter, chopped dark chocolate, sugar, cocoa powder, cinnamon and a pinch of salt in a small pan over a low heat. Stir constantly until melted and smooth then remove from the heat and set aside to cool for 20 minutes. It should thicken slightly but still be spreadable. If it gets too firm then you can rewarm it very gently until it reaches a spreadable consistency.
Punch down the dough and roll it out on a lightly floured surface to a rectangle about 30x40cm / 11x15in.
Spread the filling evenly over the dough, leaving a 1cm border. Sprinkle over the chocolate chips, chopped chocolate or pecans and press them down gently.
Roll the dough up tightly from one of the long edges into a sausage. Use a sharp knife to cut the sausage in half lengthwise, exposing the filling.
Twist the two halves together into a braid. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in 2lb loaf tin and line it with baking parchment. Place the babka in the loaf tin, squishing it to fit if need be.
Loosely cover the tin and set aside to rise until doubled in size, about 1 ½ - 2 hours depending on how cold it is.
When the dough has nearly finished rising, preheat the oven to 180°C/350°F/gas mark 4.
Bake the babka for about 35-40 minutes until deep golden. A probe thermometer inserted into the centre should reach about 90°C/195°F.
While the babka is baking prepare the syrup. Place the sugar and water in a small pan over a medium heat. Stir until the sugar has dissolved and the syrup comes up to a simmer. Remove from the heat and set aside.
When the babka is ready, remove it from the oven and brush generously all over the top with the syrup. Keep going until you have used all of the syrup.
Leave the babka to cool in the tin for 15-20 minutes while it absorbs the syrup then turn it out onto a wire rack and leave to cool completely before slicing.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
You can use either bread flour or plain flour. Bread flour will give the babka a slightly more chewy texture but both are good. You can also use a combination of the two.
The syrup helps to keep the babka moist for a few days so don’t skip it. It may seem like a lot of liquid but trust me and use it all!
The best way to tell if a loaf of bread is cooked in the middle is to use a probe thermometer. It is impossible to give a one-size-fits-all baking time as ovens vary so much. The babka should be done when it reaches 90°C / 195°F.
I know it’s hard, but you really should wait for the babka to cool completely before slicing it. It carries on cooking as it cools and slicing it too soon can cause it to be dense or gummy in texture.

Recipes

What Is Batternberg Cake?:

How To Make Vegan Battenberg Cake:

Top Tips For The Best Vegan Battenberg Cake:

Which Food Colouring To Use?:

How To Store Vegan Battenberg Cake:

Can I Freeze It?:

More Classic British Cakes:

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan Battenberg Cake

Ingredients

Cake

To Assemble

Instructions

Recipe Notes

What Do I Need To Make Vegan Biscoff Ice Cream?:

How To Make Vegan Biscoff Ice Cream:

What If I Don’t Own An Ice Cream Maker?:

More Vegan Ice Cream Recipes:

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan Biscoff Ice Cream

Ingredients

Instructions

How To Make Vegan Banana Waffles:

Top Tips For The Best Vegan Banana Waffles:

Can I Freeze Them?:

More Vegan Breakfast Recipes:

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan Banana Waffles

Ingredients

Instructions

Recipe Notes

What Is Korma?:

How To Make Vegan Mushroom And Tofu Korma:

Variations:

What To Serve With Vegan Mushroom And Tofu Korma:

Can I Freeze It?:

More Vegan Curry Recipes:

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan Mushroom And Tofu Korma

Ingredients

Korma Sauce:

Extras:

Instructions

Recipe Notes

Here’s What You’ll Need:

How To Make Vegan Banana Blondies:

Top Tips:

How To Store Vegan Banana Blondies:

More Vegan Banana Recipes:

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan Banana Blondies

Ingredients

Instructions

Recipe Notes

What Ingredients Do I Need?:

How To Make Vegan Marble Cake:

Top Tips:

How To Store Vegan Marble Cake:

Can I Freeze It?:

More Vegan Loaf Cakes:

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan Marble Cake

Ingredients

Instructions

Recipe Notes

What Is Bakewell Tart?:

How To Make Vegan Bakewell Tart:

Top Tips:

Substitutions:

How To Store Vegan Bakewell Tart:

More Vegan Tart And Pie Recipes:

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan Bakewell Tart

Ingredients

Pastry:

Frangipane:

To Assemble:

Instructions

Recipe Notes

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.