Recipes

Vegan Pumpkin Bread

September 25, 2019 by hannahhossack 2 Comments

Vegan pumpkin bread – this spiced pumpkin loaf cake tastes like Autumn in cake form! This one-bowl pumpkin cake is soft, moist, spicy, easy to make, full of Fall flavours and perfect for snacking on. Eggless and dairy-free.

I absolutely adore pumpkin cake; sadly pumpkin based baked goods are not very common here in the UK, and tinned pumpkin puree can be difficult to find, though I have managed to find it in Sainsbury’s, Tesco’s and Waitrose so far!

It’s a shame it’s not more popular here, as pumpkin cake is like the Autumn version of carrot cake; full of warming spices with a soft, moist, incredibly more-ish texture.

This vegan pumpkin bread is super easy to make and just uses one bowl – always a bonus to have less washing up to do! It has a wonderfully soft and moist texture and a beautifully spiced flavour; you would never be able to guess that it is vegan!

It keeps well for up to five days in an airtight container, and is perfect for snacking on or even for breakfast with a cup of something hot.

How To Make Pumpkin Puree:

I used tinned pumpkin puree to make this vegan pumpkin bread which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. In the supermarkets it is often hidden away in a little ‘American section’ in the world foods aisles.

If you can’t find it however it is also really easy to make your own; you just need to halve, de-seed and roast an eating pumpkin (NOT a carving one) or a butternut squash until it is tender then scoop the flesh out of the skin and puree it until smooth.

Roast it at around 200C/400F/gas mark 6. The time it takes will very much depend on how large the pumpkin/squash is so just cook it until the flesh can easily be pierced with a fork.

I don’t recommend boiling the pumpkin to cook it as that will make the puree, and therefore the cake, too wet.

How To Make Vegan Pumpkin Bread:

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

*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.*

Start by whisking together plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice (or you can use your own blend of spices – quantities are given in the recipe card below) and salt in a large mixing bowl.

Add pumpkin puree (either tinned or homemade – see instructions above), sunflower oil (or another flavourless oil), non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.

Transfer the batter to a greased and lined approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and spread it level. Scatter a handful of pumpkin seeds (pepitas) over the top then bake for 60-75 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.

Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing. Store leftovers in an airtight container for up to five days.

Top Tips:

If you are using tinned/canned pumpkin puree, make sure that it is 100% pumpkin, NOT pumpkin pie filling.
Don’t over-mix the batter as that can make the cake tough, just mix it until no dry lumps remain.
Grease your loaf tin and line it with a strip of baking parchment that comes above the sides of the tin so that it is easy to lift the cake out of the tin.
Depending on your oven the top of the cake might start to get a bit dark before it is cooked in the middle. If this happens you can loosely cover the top with a sheet of tin foil for the last 20 minutes of cooking.
The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
Make sure that the cake has cooled completely before you slice it as otherwise the texture can be a little gummy.

Optional Mix-Ins:

I love this pumpkin bread as it is, topped with pumpkin seeds (pepitas), but if you want to get creative why not try adding:

chocolate chips
dried cranberries
raisins
chopped pecans or walnuts

Can I Freeze This Vegan Pumpkin Bread?:

Yes. This pumpkin loaf cake freezes really well in well-wrapped individual slices (make sure it is completely cold before you slice and wrap it!). Allow to defrost at room temperature.

More Vegan Pumpkin Recipes:

Vegan pumpkin cake with maple pecans and cinnamon buttercream
Vegan pumpkin muffins
Pumpkin spice granola
Pumpkin bread rolls
Vegan pumpkin chocolate chip cookies
Vegan sweet potato bread with pecan streusel (ok, so not technically pumpkin but pretty close!)
Vegan pumpkin pancakes
Pumpkin chocolate chip cake bars
Vegan pumpkin mac and cheese
Stuffed mini pumpkins with cranberry and pecan rice

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5 from 1 vote

Vegan Pumpkin Bread

Vegan pumpkin bread - this spiced pumpkin loaf cake tastes like Autumn in cake form! This one-bowl pumpkin cake is soft, moist, spicy, easy to make, full of Fall flavours and perfect for snacking on. Eggless and dairy-free.

Course Dessert, Snack

Cuisine American, baking, vegan

Keyword cake

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

280 g (2 1/4 cups) plain (all-purpose) flour
135 g (3/4 cup) light brown soft sugar
100 g (1/2 cup) caster sugar
2 1/4 tsp baking powder
3/4 tsp bicarbonate of soda (baking soda)
2 1/2 tsp pumpkin spice/mixed spice (or use 1 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp allspice and 1/8 tsp cloves)
1/2 tsp salt
320 g (1 1/3 cups) tinned pumpkin puree (NOT pumpkin pie filling) (see instructions above to make your own)
120 ml (1/2 cup) sunflower oil (or another flavourless oil)
100 ml (1/3 cup + 1 Tbsp + 1 tsp) unsweetened non-dairy milk (I used oat)
1 tsp cider vinegar/white wine vinegar
1 tsp vanilla extract
a handful of pumpkin seeds (pepitas) to decorate (optional)

Instructions

Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line it with a strip of baking parchment that comes a little way above the sides so that you can easily lift the cake out once it is baked.
Whisk together the plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice and salt in a large mixing bowl.
Add the pumpkin puree, sunflower oil, non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.
Transfer the batter to the prepared loaf tin and spread it level. Scatter a handful of pumpkin seeds over the top then bake for 60-75 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter. Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.
Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing. Store leftovers in an airtight container for up to five days.

Fluffy Vegan Chocolate Pancakes With Chocolate Sauce

September 19, 2019 by hannahhossack 5 Comments

Fluffy vegan chocolate pancakes with chocolate sauce – these easy American style vegan pancakes are super soft and fluffy and very, very chocolatey! Perfect for an indulgent breakfast or brunch. Eggless and dairy-free.

These fluffy vegan chocolate pancakes are the ultimate indulgent breakfast or brunch! They are super soft and fluffy American style chocolate pancakes topped with a luscious chocolate sauce; and all made without eggs or dairy!

They make a wonderful lazy weekend breakfast or brunch. I recommend serving them with fresh berries; they go beautifully with the rich chocolate flavour.

The pancakes themselves are not too sweet, so I do think that they need to be served with the chocolate sauce to help sweeten them up; but if you don’t fancy making the sauce they would be delicious with maple syrup too!

The fluffy texture comes from adding cider vinegar to the batter, which reacts with the baking powder creating lift. The reaction between the two happens as soon as you mix the wet and dry ingredients together, so you need to cook the pancakes as soon as you have made the batter.

If you leave it sitting around before cooking them then the pancakes will not be as light and fluffy (but will still be tasty); so make sure that your frying pan is ready to go before you start making the batter. And don’t worry about being able to taste the vinegar in the pancakes – it is totally undetectable.

How To Make Fluffy Vegan Chocolate Pancakes:

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

Start by making the chocolate sauce; whisk together sugar, cocoa powder, cornflour (cornstarch), espresso powder and salt in a saucepan then gradually whisk in non-dairy milk, making sure that there are no lumps.

Cook the mixture over a medium-low heat, stirring constantly, until it comes up to the boil and thickens. Allow to simmer for 1 minute then remove from the heat and add chopped dark chocolate, vegan butter and vanilla extract, stir until melted and smooth then set aside.

The sauce can be stored in the fridge for up to 3 days. Simply re-heat as needed.

To make the pancakes, whisk together plain flour, cornflour (cornstarch), cocoa powder, baking powder and salt in a large bowl.

Gradually whisk in unsweetened non-dairy milk to make a smooth batter then whisk in melted vegan butter, cider vinegar and vanilla extract. Don’t leave the batter sitting around before you start cooking the pancakes as they won’t be as fluffy.

Place a good non-stick frying pan (or two for speed) over a low heat. If the pan is very non-stick then there is no need to grease it, otherwise you will need to add a little sunflower oil or vegan butter.

Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear in the surface and the batter has set around the edges.

Flip the pancake over and cook for another couple of minutes until cooked through. Repeat with the rest of the batter, you should get about twelve pancakes. You can keep them warm in a low oven if needed.

Re-warm the chocolate sauce if needed and serve the pancakes topped with the sauce and some fresh berries.

Can I Freeze Them?:

Yes, these fluffy vegan chocolate pancakes can be frozen (minus the chocolate sauce) – freeze in a single layer then place them in a container or freezer bag. Reheat in a medium-low oven as needed.

More Vegan Pancake Recipes:

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Vegan Chocolate Pancakes

Fluffy vegan chocolate pancakes with chocolate sauce - these easy American style vegan pancakes are super soft and fluffy and very, very chocolatey! Perfect for an indulgent breakfast or brunch. Eggless and dairy-free.

Course Breakfast

Cuisine American, vegan

Keyword pancakes

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 people

Author Domestic Gothess

Ingredients

Chocolate Sauce:

30 g (1/4 cup) cocoa powder
1/2 tsp cornflour (cornstarch)
60 g (1/3 cup) caster sugar
1/2 tsp instant espresso powder
pinch salt
250 ml (1 cup) milk
30 g (1 oz) dark chocolate chopped
30 g (2 Tbsp) vegan block butter
1 tsp vanilla extract

Chocolate Pancakes:

235 g (2 cups minus 2 Tbsp) plain (all-purpose) flour
50 g (1/3 cup + 1 Tbsp) cocoa powder
20 g (2 Tbsp) cornflour (cornstarch)
1 Tbsp baking powder
1/2 tsp salt
60 g (1/3 cup) light brown soft or caster sugar
400 ml (1 + 2/3 cup) unsweetened non-dairy milk
45 g (3 Tbsp) melted vegan butter
2 tsp cider/white wine vinegar
2 tsp vanilla extract

Instructions

Start by making the chocolate sauce; whisk together the cocoa powder, cornflour (cornstarch), sugar, espresso powder and salt in a saucepan then gradually whisk in the milk, making sure that there are no lumps.
Cook the mixture over a medium-low heat, stirring constantly, until it comes up to the boil and thickens. Allow to simmer for 1 minute then remove from the heat and add the chopped dark chocolate, vegan butter and vanilla extract, stir until melted and smooth then set aside.
To make the pancakes, whisk together the plain flour, cornflour (cornstarch), cocoa powder, baking powder and salt in a large bowl. Gradually whisk in the milk to make a smooth batter then whisk in the melted vegan butter, cider vinegar and vanilla extract.
Don't leave the batter sitting around before you cook it as the pancakes won't be as fluffy.
Place a good non-stick frying pan (or two for speed) over a low heat. If the pan is very non-stick then there is no need to grease it, otherwise you will need to add a little sunflower oil or vegan butter.
Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear in the surface and the batter has set around the edges. Flip the pancake over and cook for another couple of minutes until cooked through. Repeat with the rest of the batter, you should get about twelve pancakes.
Re-warm the chocolate sauce if needed and serve the pancakes topped with the sauce and some fresh berries.

Ultimate Vegan Lemon Drizzle Cake

September 16, 2019 by hannahhossack 5 Comments

Vegan lemon drizzle cake – this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped with lemon glaze. This vegan lemon cake is sure to become a favourite!

If you could only pick one type of cake to eat for the rest of your life what kind would it be? (A harsh sentence I know). Mine would have to be a good old fashioned lemon drizzle.

I’m a sucker for any kind of intensely lemony dessert; and a simple, classic lemon loaf cake, drenched in a sharp lemon syrup, is just about as perfect as cake gets for me.

This vegan lemon drizzle cake is the ultimate vegan version of a classic lemon drizzle cake – intensely lemony, moist, soft and very, very moreish.

In my opinion, when it comes to lemon drizzle, the more lemon the better. If it doesn’t pack a punch then it just isn’t up to standard. The problem is that lemon flavour is often lost a little while baking.

To conquer this, I use lots of lemon juice and zest (of three whole lemons!) in the batter; drizzle the cake with a generous amount of lemon syrup once it is baked, AND top it with a lemon icing and sugared lemon zest once it has cooled. There is no missing the lemon flavour here!

How To Make Vegan Lemon Drizzle Cake:

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

Sift plain flour, cornflour (cornstarch), baking powder and bicarbonate of soda (baking soda) into a large bowl then whisk in ground almonds, caster sugar and salt.

Add grated lemon zest, non-dairy milk, non-dairy yoghurt, lemon juice, vanilla extract and melted vegan block butter.

Whisk gently until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough.

Pour into a greased and lined approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. If the top starts to colour too much before the cake is ready then you can loosely cover it with a sheet of tin foil.

Because there is so much acid in this cake batter, it reacts with the raising agents extremely quickly so you need to get it in the oven right away. Don’t leave the batter sitting around at all before getting it into the tin and the oven.

While the cake is baking prepare the drenching syrup – place freshly squeezed lemon juice and caster or granulated sugar in a small pan and heat gently while stirring until the sugar has dissolved. Remove from the heat and set aside.

Once the cake is baked, set it aside to cool in the tin for 10 minutes then poke holes all over the top with a cocktail stick.

Drizzle over the syrup, making sure that you pour it evenly around the edges as well, not just in the middle otherwise you will end up with a soggy centre.

Leave the cake to cool completely in the tin. Once the cake is cool, carefully lift it out of the tin using the strip of baking parchment.

To make the glaze, place sifted icing sugar in a bowl and gradually stir in enough lemon juice to form a thick but pourable icing.

Drizzle the icing over the top of the cake and serve (top with sugared lemon zest first if you like; see below for instructions on how to make it). Store any leftovers in an airtight container for up to 5 days.

How To Make Sugared Lemon Zest:

If you want to decorate your vegan lemon drizzle cake with some sugared lemon zest as pictured (which also adds an extra burst of lemonyness!), then it is really easy to make.

Simply use a lemon zester – the kind with the little holes for making strips of zest (like this one), to zest two lemons. Mix the zest in a small bowl with 3 tsp granulated sugar so that it is well coated then spread it out on a sheet of baking parchment and set it aside to dry.

Do this while the cake is in the oven then sprinkle it over the top of the cake once it is glazed. It is best to add it shortly before serving as the sugar will melt after a few hours.

How Long Will Vegan Lemon Drizzle Cake Keep?

This vegan lemon drizzle cake is really moist so it keeps well in an airtight container for around four to five days.

If you make the sugared lemon zest to decorate the cake with it will only stay crunchy for about a day; but it will still be delicious and good to eat once it has softened.

Can I Freeze It?:

Yes! You can freeze this cake either whole or in individual slices. Either way make sure it is well wrapped to avoid freezer burn.

Top Tips:

It is very important that you 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.

A bit of cornflour (cornstarch) helps to give the cake a nice, soft texture, and helps to bind in place of the egg.

Adding some ground almonds to the batter gives this cake a far superior texture to those that I tested without almonds. You can’t taste the almond at all but I think that the mouthfeel is much nicer.

Make sure that you measure your ingredients accurately! I always, always use a digital scale to measure everything out and would never recommend using cups, they are not accurate enough for baking.

Grease your tin well and line it with baking parchment to ensure that your cake doesn’t stick. Leave a strip overhanging on either side so that you can lift the cake out of the tin easily.

This cake is very lemony, but if you want it to be extra, extra lemony then you can add the finely grated zest of another one to two lemons to the batter (so a total of five). Don’t add any more lemon juice however as that will make the cake too wet.

Lemon Drizzle Cake Variations:

Swap the lemon zest and juice for lime to make a vegan lime drizzle cake.
Swap the lemon zest and juice for orange or clementine to make an orange drizzle cake
Add a couple of tablespoons of poppy seeds along with the flour to make a lemon poppy seed cake
Add a teaspoon or two of ground ginger along with the flour and stir in some chopped crystallised ginger once the batter is ready to make a lemon and ginger drizzle cake.
Add a dash of whisky or brandy to the drizzle and glaze to make a lemon hot toddy cake.

More Classic Vegan Cakes:

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5 from 1 vote

Ultimate Vegan Lemon Drizzle Cake

Vegan lemon drizzle cake - this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped with lemon glaze.

Course Dessert

Cuisine British, vegan

Keyword cake

Prep Time 20 minutes

Cook Time 50 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

Cake:

275 g (2 1/4 cups) plain (all-purpose) flour
20 g (2 Tbsp) cornflour (cornstarch)
2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
50 g (1/2 cup) ground almonds
230 g (1 cup + 2 Tbsp) caster (superfine) sugar
1/4 tsp salt
finely grated zest of 3 lemons
120 ml (1/2 cup) unsweetened non-dairy milk (I use soy)
80 g (1/3 cup) non-dairy yogurt (I use soy)
100 ml (1/3 cup + 1 Tbsp + 1tsp) lemon juice
1 tsp vanilla extract
130 g (1/2 cup + 2tsp) vegan block butter melted and cooled slightly

Syrup:

50 ml (3 Tbsp + 1 tsp) lemon juice
50 g (1/4 cup) caster or granulated sugar

Icing:

130 g (1 cup + 1 Tbsp) icing (powdered) sugar sifted
the juice of 1/2 - 1 lemon

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with baking parchment.
Sift the flour, cornflour, baking powder and bicarbonate of soda into a large bowl then whisk in the ground almonds, sugar and salt.
Add the lemon zest, milk, yogurt, lemon juice, vanilla extract and melted vegan butter.
Whisk gently until no dry lumps remain but be careful not to over-beat the batter.
Working quickly, pour into the prepared loaf tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. If the top starts to colour too much before the cake is ready then loosely cover it with tin foil.
While the cake is baking prepare the syrup - place the lemon juice and sugar in a small pan and heat gently while stirring until the sugar has dissolved. Remove from the heat and set aside.
Once the cake is ready, set it aside to cool in the tin for 10 minutes then poke holes all over the top with a cocktail stick. Drizzle over the syrup, making sure that you pour it around the edges as well, not just in the middle. Leave the cake to cool in the tin.
Once the cake is cool, carefully lift it out of the tin using the strip of baking parchment.
Place the sifted icing sugar in a bowl and gradually stir in enough lemon juice to form a thick but pourable icing. Drizzle the icing over the top of the cake and serve. Store any leftovers in an airtight container for up to 5 days.

Maple Pecan Bread Wreath (Vegan)

September 10, 2019 by hannahhossack 4 Comments

Maple pecan bread wreath – this impressive vegan maple pecan couronne is a real showstopper which would be perfect for an indulgent breakfast or brunch. Post sponsored by Maple From Canada UK.

This vegan maple pecan bread wreath is a rich, sweet glazed crown-shaped loaf of bread which is flavoured with delicious maple syrup and cinnamon and stuffed with pecans.

I used pure Canadian dark maple syrup to make this loaf as it has such a wonderful deep flavour. Don’t use a maple flavoured syrup instead, blended products don’t taste anywhere near as good as pure maple syrup.

It makes an amazing indulgent breakfast or brunch or would also be perfect for afternoon tea, or just for snacking on. It looks very impressive but the shaping technique is actually pretty easy, if a little messy! I’ve provided step-by-step photos below to help you out.

The dough itself is flavoured with maple syrup which gives it a wonderful depth of flavour. It is an enriched dough so I simply swapped the usual sugar for maple syrup which both sweetens and provides flavour; it is such versatile stuff!

Enriched bread dough usually also contains milk, butter and egg; but soy milk and vegan block butter do the job perfectly (no egg substitute is needed). The bread is perfectly soft, fluffy and flavourful.

The filling is a mixture of maple syrup, vegan butter, brown sugar and cinnamon, with chopped pecans sprinkled over. Pecans work so well with maple syrup and they provide a nice contrast in texture to the loaf.

Once the loaf is baked I brush it with more maple syrup which gives it a beautiful glossy finish; then to top it all off I added a drizzle of buttery maple glaze. There is definitely no lack of flavour here! It is the perfect bread for Autumn, maple pecan to me is such a wonderful autumnal flavour.

Pure maple syrup is also rich in vitamins and minerals such as manganese which helps to look after bones and connective tissue, riboflavin which can reduce tiredness and fatigue, and copper, which is important for looking after connective tissue, the nervous and immune systems, hair colour and skin pigmentation. So it is definitely worth using the real deal!

How To Make Maple Pecan Bread Wreath:

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

You can make this couronne all in one day or you can start the day before you want to serve it and let the dough rise in the fridge overnight.

To make the dough, mix together bread flour, yeast and salt in the bowl of a stand mixer. Add lukewarm non-dairy milk and maple syrup and stir until it forms a rough dough. Knead on a medium-high speed for a minute or two until the dough is smooth.

Add softened vegan block butter and continue to knead on a high speed for 5-10 minutes until the butter has been well incorporated and the dough is very smooth and elastic. It should be a fairly soft and sticky dough so resist the urge to add more flour unless it seems wet.

Place the dough in a lightly oiled bowl, cover and set aside to rise in a warm place until at least doubled in size, for about 1-2 hours. How long it takes exactly will depend on the warmth of the room.

Alternatively, at this point you can place the bowl of dough in the fridge to rise overnight and continue with the recipe in the morning.

While the dough is rising make the filling by simply whisking together softened vegan butter, maple syrup, light brown soft sugar and cinnamon in a bowl; set aside.

Once the dough has doubled in size, punch it down and give it a brief 30 second knead to knock out the air bubbles then roll it out on a floured sheet of baking parchment into a rectangle about 40x30cm in size.

Spread the filling mixture evenly all over the rectangle then scatter over the pecans. Roll the dough up from one of the long edges into a tight sausage shape. Use a sharp knife to slice the log in half lengthways, leaving a small section joined together at one end so it resembles a pair of legs.

Twist the two lengths together then form it into a circular shape and join the two ends together . Make sure that the dough is still on the baking parchment as this will make it easier to move it.

Slide the sheet of baking parchment onto a baking tray. Loosely cover the loaf and set it aside to rise in a warm spot until puffy, for around 45-60 minutes.

Once the dough has risen, bake it for about 30 minutes in a preheated oven until a probe thermometer inserted into the centre reads at least 94°C. If the top starts to get too dark before the loaf is done, you can loosely cover it with a sheet of tin foil.

When the bread is done, remove it from the oven and brush it with maple syrup to give it a good shine then leave to cool.

Once the bread has cooled make the glaze. Place the sifted icing sugar in a bowl and stir in the maple syrup and melted butter then gradually stir in enough milk to form a thick but pourable consistency. Drizzle the glaze over the couronne and serve straight away.

Top Tips:

Make sure that you use a foil wrapped block vegan butter rather than the spreadable kind in a tub which has too high a water content for baking.
You can make this bread wreath all in one day or you can break the work up a bit by making the dough in the evening and placing it in the fridge to rise overnight then carrying on with the rest of the recipe in the morning.
The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.
You can swap the pecans for walnuts, or any other nut.
The best way to tell if a loaf of bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
The bread is best eaten on the day it is baked but any leftovers will still be good the next day; especially if you warm them up a bit before serving.

More Delicious Vegan Maple Syrup 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.

5 from 1 vote

Maple Pecan Bread Wreath (Vegan)

Maple pecan bread wreath – this impressive vegan maple pecan couronne is a real showstopper which would be perfect for an indulgent breakfast or brunch.

Course Breakfast, Snack

Cuisine baking, vegan

Keyword bread

Prep Time 25 minutes

Cook Time 30 minutes

Proving Time: 2 hours 45 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

Bread Dough:

350 g (2 + 3/4 cups + 2 Tbsp) white bread flour*
7 g (2 1/4 tsp) instant/fast action yeast
1/2 tsp salt
180 ml (3/4 cup) lukewarm unsweetened non-dairy milk (I used soy)
60 ml (1/4 cup) maple syrup
45 g (3 Tbsp) vegan block butter** softened

Filling:

150 g (5.5 oz) chopped pecans
80 g (1/3 cup) vegan block butter softened
3 Tbsp maple syrup
45 g (1/4 cup) light brown soft sugar
1 Tbsp cinnamon

Maple Glaze:

75 g (2/3 cup) icing (powdered) sugar sifted
1 Tbsp maple syrup
1/2 Tbsp melted vegan butter
1/2 - 1 Tbsp non-dairy milk
maple syrup for brushing

Instructions

To make the dough, mix together the flour, yeast and salt in the bowl of a stand mixer. Add the milk and maple syrup and stir until it forms a rough dough. Knead on a medium-high speed for a minute or two until the dough is smooth.
Add the softened butter and continue to knead on a high speed for 5-10 minutes until the butter has been well incorporated and the dough is very smooth and elastic. It should be a fairly soft and sticky dough so resist the urge to add more flour unless it seems wet.
Place the dough in a lightly oiled bowl, cover and set aside to rise in a warm place until at least doubled in size, for about 1-2 hours.
Alternatively, at this point you can place the bowl of dough in the fridge to rise overnight and continue with the recipe in the morning.
While the dough is rising make the filling by simply whisking together the butter, maple syrup, light brown soft sugar and cinnamon in a bowl; set aside.
Once the dough has doubled in size, punch it down and give it a brief 30 second knead to knock out the air bubbles then roll it out on a floured sheet of baking parchment into a rectangle about 40x30cm / 12x16in in size.
Spread the filling mixture evenly all over the rectangle then scatter over the pecans. Roll the dough up from one of the long edges into a tight sausage shape. Use a sharp knife to slice the log in half lengthways, leaving a small section joined together at one end so it resembles a pair of legs.
Twist the two lengths together then form it into a circular shape and join the two ends together . Make sure that the dough is still on the baking parchment as this will make it easier to move it.
Slide the sheet of baking parchment onto a baking tray. Loosely cover the loaf and set aside to rise in a warm spot until puffy, for about 45-60 minutes. If you press it gently with a finger it should spring back slowly.
Meanwhile, preheat the oven to 180°C/350°F/gas mark 4.
Once the dough has risen, bake it for about 30 minutes until a probe thermometer inserted into the centre reads at least 94°C/201°F . If the top starts to colour too much before the loaf is done, you can loosely cover it with a sheet of tin foil.
When the bread is done, remove it from the oven and brush it with maple syrup to give it a good shine then leave to cool.
Once the bread has cooled make the glaze. Place the sifted icing sugar in a bowl and stir in the maple syrup and melted butter then gradually stir in enough milk to form a thick but pourable consistency.
Drizzle the glaze over the couronne and serve straight away.

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.

* Plain (all-purpose) flour will work but bread flour gives the best texture.

** Use a foil wrapped block butter such as Naturli vegan block, Stork block, Vitalite block, Tormor or Earth Balance Buttery sticks. The spreadable kind in a tub has too high a water content for baking and will not provide the best results.

This post is sponsored by Maple From Canada UK, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.

Autumn Leaf Maple Cookie Wreath (Vegan)

September 4, 2019 by hannahhossack 4 Comments

Maple cookie wreath – this adorable vegan Autumn leaf biscuit wreath is perfect as an impressive centrepiece for any Autumnal celebration. Made with delicious maple flavoured cookies decorated with vegan royal icing. Post sponsored by Maple From Canada.

This autumn leaf maple cookie wreath takes a bit of time to make, but it’s a fun project which results in an impressive showstopper centrepiece for any celebration during the colder months.

It consists of delicious maple flavoured biscuits in various leaf shapes which are decorated with vegan royal icing in autumnal shades. I used a bit of watered-down gel food colouring to paint on the leaf veins once the icing was dry to make them look more realistic.

The leaves are then stuck to a giant ring biscuit with royal icing to make a pretty wreath. Of course, you can just make the maple cookies and not do any of the decorating; they are utterly delicious just on their own.

The recipe makes more cookies than you will need to assemble the wreath, so you’ve got some for snacking on!

I used pure Canadian maple syrup to make the cookies which gives them a wonderful flavour and really elevates them beyond a regular biscuit!

Vegan Royal Icing:

Vegan royal icing is easy to make using aquafaba (the liquid drained from a tin of chickpeas) instead of egg white.

It is made in exactly the same way as regular royal icing – by whisking together the aquafaba and icing sugar until it is stiff and glossy. I added a bit of maple syrup to the icing as well for extra flavour; but this is optional.

Equipment You Will Need To Make This Maple Cookie Wreath:

To make this maple cookie wreath you will need:

A set of leaf shaped cookie cutters. Make sure that the cutters are around 3 inches in size.
Gel food colouring in red, yellow, green, chestnut brown and dark brown.
A couple of fine (clean!) paintbrushes
An electric mixer.
General baking supplies such as bowls, baking sheets and a rolling pin.

How To Make Maple Cookie Wreath:

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

Ideally you need to start this the day before you want to assemble the wreath, it is possible to do it all in one day, but it would be a lot of work!

Start by making the maple cookie dough, place softened vegan block butter and light brown soft sugar (and maple sugar if using) in a large bowl and whisk together with an electric mixer for several minutes until fluffy and well combined.

Whisk in the maple syrup followed by the salt and baking powder. The mixture may look a bit curdled at this point, this is not a problem.

Add plain flour and stir through until the mixture forms a soft dough. Divide the dough into two portions, shape into discs, wrap and place in the fridge for at least a couple of hours, until the dough is firm.

Once the dough is firm enough to roll out, dust a sheet of baking parchment with flour and place one of the discs of dough on top. Dust with more flour and roll out to a large circle about 3mm/1/8 inch thick.

Use the base of an approx. 28cm/11in round cake tin or dinner plate to cut out a large circle then use an approx. 18cm/7in one to cut a smaller circle out of the centre, leaving you with a large ring.

Slide the sheet of baking parchment onto a baking sheet and pop it in the freezer for 15 minutes (or the fridge for 30) while you preheat the oven. Bake the ring for about 20 minutes until it is golden brown.

While the ring is baking, roll out the other disc of dough as above and cut out leaf shapes using your cookie cutters. Place them spaced apart on a couple of baking sheets lined with baking parchment and pop in the freezer for 15 minutes.

Bake the chilled cookies for about 10-12 minutes until they are golden around the edges.

Once the cookies have cooled (I place them in an airtight container overnight) make the royal icing.

Place the aquafaba in a clean, dry bowl (make sure there is no grease on the bowl, or it can prevent the aquafaba from whipping up properly) and whisk with an electric mixer until it is good and frothy. Sift in the icing sugar and whisk for about 5 minutes until very thick and glossy and the mixture forms soft peaks. When you lift the beaters out of the bowl it should form a droopy peak but not drop off the beater.

Whisk in some maple syrup then gradually stir in a little lemon juice, ½ tsp at a time, until the icing becomes a thick but pourable consistency. If you drizzle some of the mixture back into the bowl the pattern should disappear after about 8 seconds. If it becomes too runny you can whisk in a little more icing sugar to thicken it back up again.

Divide the icing into 5 small bowls. Use gel food colouring to colour one red, one yellow, one orange (red plus yellow colouring), one green and one chestnut brown. Add a little chestnut brown colouring to each of the coloured ones to make them more of a realistic leaf colour.

Use a teaspoon to carefully spread some of the icing over the top of each biscuit, making each one a different colour. Use the edge of the spoon to gently nudge the icing towards the edge of the biscuit to get a clean line, making sure that you don’t push it over the edge.

Place the iced biscuits on a couple of baking sheets and place them in a very low oven for about 30 minutes until the icing is dry. (You can leave them to air dry at room temperature instead, but they will take around 3-4 hours).

Once the icing has dried, place about ½ tsp gel food colouring in a small bowl – one bowl of dark brown, one chestnut brown and one red. Stir about a teaspoon of water into each one. Use a fine paintbrush to paint veins onto each leaf using the dark brown; then use the chestnut and red to add detail and shading as you like. Set aside to dry.

Once the paint has dried, use blobs of the leftover royal icing to stick the leaves to the biscuit ring, placing them in a circle then adding some more on top. You will not need all of the leaves. Set aside for a couple of hours to dry.

Top Tips:

It is best to make this maple cookie wreath over the course of a couple of days. I make the dough and bake the cookies on the first day, then ice and paint the biscuits and assemble the wreath the following day.
The cookie dough is quite soft so make sure that you chill it for at least a couple of hours before you roll it out to give it a chance to firm up.
Freezing the cookies before baking helps keep them crisp and stop them spreading. You can also pop them in the fridge for half an hour instead.
You MUST use a block vegan butter for the cookie dough, such as Naturli vegan block, Stork, Vitalite or Tormor block, or Earth Balance buttery sticks. DO NOT use the spreadable kind in a tub as it has too high a water content for baking.
To get aquafaba for the royal icing, simply use the liquid drained from a can of chickpeas.
Use gel rather than liquid food colouring so that it doesn’t affect the texture of the icing. Sugarflair colours are vegan friendly.
Make sure that the cookie cutters you use are at least 3 inches in size, the smaller ones are only good for sugar work, not cookies.
The wreath will keep for around a week once assembled, but the cookies will soften a little over time. Store any unused cookies in an airtight container.

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 3 votes

Autumn Leaf Maple Cookie Wreath

Course Dessert

Cuisine American, baking, vegan

Keyword cookies

Prep Time 2 hours

Cook Time 40 minutes

Chilling Time 3 hours 30 minutes

Servings 20 people

Author Domestic Gothess

Ingredients

Maple Cookies:

300 g (1 1/4 cups) vegan block butter softened
250 g (1 1/3 cups) light brown soft sugar
150 ml (1/2 cup + 2 Tbsp) maple syrup
3/4 tsp salt
1/2 tsp baking powder
500 g (4 cups) plain (all-purpose) flour

Vegan Royal Icing:

45 g (scant 3 Tbsp) aquafaba
275 g (2 1/4 cups) icing (powdered) sugar
2 tsp maple syrup
juice of 1/2 lemon
gel food colouring in red, yellow, green, chestnut brown and dark brown

Instructions

Ideally you need to start the day before you want to assemble the wreath. To make the maple cookie dough, place the softened vegan butter and the maple or light brown soft sugar in a large bowl and whisk together with an electric mixer for several minutes until well combined.
Whisk in the maple syrup followed by the salt and baking powder. The mixture may look a bit curdled at this point, this is not a problem.
Add the flour and fold through until the mixture forms a soft dough. Divide the dough into two portions, shape into discs, wrap and place in the fridge for at least a couple of hours, until the dough is firm.
Once the dough is firm enough to roll out, dust a sheet of baking parchment with flour and place one of the discs of dough on top (leave the other one in the fridge). Dust with more flour and roll out to about 3mm/1/8 inch thick.
Use the base of an approx. 28cm/11in round cake tin or dinner plate to cut out a large circle then use an approx. 18cm/7in one to cut a smaller circle out of the centre, leaving you with a large ring.
Slide the sheet of baking parchment onto a baking sheet and pop it in the freezer for 15 minutes while you preheat the oven to 180°C/350°F/gas mark 4.
Bake the ring for about 20 minutes until it is golden brown. Remove from the oven and leave to cool on the baking sheet for 5 minutes then carefully slide the baking parchment onto a wire rack and leave to cool completely.
While the ring is baking, roll out the other disc of dough as above and cut out leaf shapes using your cookie cutters. Place them spaced apart on a couple of baking sheets lined with baking parchment and place in the freezer for 15 minutes.
Bake the chilled cookies for about 10-12 minutes until they are golden around the edges. Leave to cool on the trays for 5 minutes then transfer to a wire rack to cool completely.
Bring together the scraps of dough and roll out again to cut out more leaf shapes (if the dough is too soft to roll out, wrap it and place it in the fridge for an hour first to firm up again). Chill and bake the cookies as above.
Once the cookies have cooled (I place them in an airtight container overnight) make the royal icing.
Place the aquafaba in a clean, dry bowl and whisk with an electric mixer until it is frothy. Sift in the icing sugar and whisk for about 5 minutes until very thick and glossy and the mixture forms soft peaks.
Whisk in the maple syrup then gradually stir in the lemon juice, ½ tsp at a time, until the icing becomes a thick but pourable consistency. If you drizzle some of the mixture back into the bowl the pattern should disappear after about 8 seconds. If it becomes too runny you can whisk in a little more icing sugar.
Divide the icing into 5 small bowls. Use gel food colouring to colour one red, one yellow, one orange (red plus yellow colouring), one green and one chestnut brown. Add a little chestnut brown colouring to each of the coloured ones to make them more of a realistic colour.
Heat the oven to its lowest setting (around 60°C/140°F).
Use a teaspoon to carefully spread some of the icing over the top of each biscuit, making each one a different colour. Use the edge of the spoon to gently nudge the icing towards the edge of the biscuit to get a clean line, making sure that you don’t push it over the edge.
If your icing is the correct consistency you should be able to spread the icing smoothly and neatly with the spoon and the top will smooth out after a few seconds, but it won’t run by itself.
Place the iced biscuits on a couple of baking sheets and place them in the oven for about 30 minutes until the icing is dry. Cover the leftover royal icing so that it doesn’t dry out.
Once the icing has dried, place about ½ tsp gel food colouring in a small bowl – one bowl of dark brown, one chestnut brown and one red. Stir about a teaspoon of water into each one. Use a fine paintbrush to paint veins onto each leaf using the dark brown; then use the chestnut and red to add detail and shading as you like. Set aside to dry.
Once the paint has dried, use blobs of the leftover royal icing to stick the leaves to the biscuit ring, placing them in a circle then adding some more on top. You will not need all of the leaves. Set aside for a couple of hours to dry before serving then store in an airtight container.

Recipe Notes

It is best to make this maple cookie wreath over the course of a couple of days. I make the dough and bake the cookies on the first day, then ice and paint the biscuits and assemble the wreath the following day.

This post is sponsored by Maple From Canada, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.

Lemon Blueberry Polenta Cake (Vegan with Gluten Free, Low Fodmap Option)

August 30, 2019 by hannahhossack 1 Comment

Lemon blueberry polenta cake – this summery cornmeal snack cake is baked in a skillet and is perfect for breakfast, brunch and snacking. Totally vegan and easily made gluten-free and low fodmap.

This vegan lemon blueberry polenta cake is a great cake for snacking, or even for an indulgent breakfast or brunch. It has a hearty, rustic texture due to the cornmeal and ground almonds and is loaded with fresh blueberries. Once the cake is baked, it is drenched in lemon syrup which helps to keep it nice and moist and gives it plenty of flavour.

I bake it in a cast iron skillet, but you can use a 23-25cm round cake tin instead if you don’t have a skillet. I like to serve it warm straight from the pan topped with ice cream.

This cake can be baked with regular plain flour but it also works well with a gluten free flour blend and it is really easy to make it low fodmap friendly as well!

It is a lovely light cake that isn’t too sweet and is great for using up the last of the Summer fruit. You can swap the blueberries for any other berry if you prefer as well; or use a mixture. I haven’t tested it using frozen rather than fresh berries but I see no reason why that wouldn’t work as well.

How To Make Lemon Blueberry Polenta Cake:

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

Start by whisking together the cornmeal, ground almonds, flour, baking powder, bicarbonate of soda and salt in a large bowl until no lumps remain.

Add the lemon zest, caster sugar, sunflower oil, lemon juice, non-dairy milk, non-dairy yoghurt and vanilla extract and whisk well until no dry lumps remain.

Pour the batter into a greased 25cm/10 inch cast iron skillet and spread it level. Scatter over the fresh blueberries.

Bake for about 40 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.

While the cake is baking, mix together the lemon juice and maple syrup. When the cake is done, drizzle over the syrup while it is still hot then allow to cool a little before serving.

The cake is best eaten on the day it is baked but will keep for a couple of days in an airtight container.

Make Low Fodmap Lemon Blueberry Polenta Cake:

To make this cake low fodmap, use a plain gluten-free flour blend in place of the plain flour (I use Doves Farm).

For the milk make sure that you use either almond or rice milk which are low fodmap options.

For the yogurt use non-dairy coconut yogurt.

Can It Be Frozen?:

Yes, this cake freezes well; either whole or in individual slices.

More Blueberry Recipes:

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

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5 from 1 vote

Lemon Blueberry Polenta Cake (Vegan, Gluten Free, Low Fodmap)

Lemon blueberry polenta cake - this summery snack cake is baked in a skillet and is perfect for breakfast, brunch and snacking. Totally vegan and easily made gluten-free and low fodmap.

Course Dessert, Snack

Cuisine baking, vegan

Keyword cake

Prep Time 15 minutes

Cook Time 40 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

Cake:

125 g (3/4 cup) fine cornmeal/polenta
100 g (3/4 cup + 1 Tbsp) ground almonds
150 g (1 1/4 cups) plain (all-purpose) flour (Or a plain gluten free flour blend for GF/low fodmap option)
2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
finely grated zest of 2 lemons
130 g (2/3 cup) caster (superfine) sugar
120 ml (1/2 cup) sunflower oil (or another flavourless oil)
60 ml (1/4 cup) freshly squeezed lemon juice (about 2 large lemons)
120 m (1/2 cup) non-dairy milk (use almond or rice for low fodmap)
120 g (1/2 cup) non-dairy yogurt (use coconut for low fodmap)
1 tsp vanilla extract
150 g (5.3 oz) fresh blueberries (or another type of fruit)

Syrup:

60 ml (1/4 cup) freshly squeezed lemon juice (about 2 large lemons)
2 Tbsp maple syrup or agave

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease a 25cm/10inch cast iron skillet. (Or use a cake tin)
Place the cornmeal, ground almonds, flour, baking powder, bicarbonate of soda and salt in a large bowl and whisk to combine.
Add the lemon zest, sugar, oil, lemon juice, milk, yogurt and vanilla extract and whisk well until no dry lumps remain.
Pour the batter into the prepared skillet and spread it level. Scatter over the blueberries.
Bake for about 40 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.
While the cake is baking, mix together the lemon juice and maple syrup.
When the cake is done, drizzle over the syrup while it is still hot then allow to cool a little before serving.
The cake is best eaten on the day it is baked but will keep for a couple of days in an airtight container.

Recipe Notes

If you don't have an approx 25cm skillet then this cake can also be baked in a 23-25cm round cake tin instead.

The blueberries can be swapped for any other kind of berry.

Vegan Courgette Cake With Lemon Glaze

August 22, 2019 by hannahhossack 2 Comments

Vegan courgette cake with lemon glaze – this easy, one-bowl, eggless and dairy-free courgette cake (zucchini cake) is moist, lemony and lightly spiced and is a great way of using up seasonal gluts.

This vegan courgette cake is a great, easy bake to use up a few courgettes if you have been blessed with a glut of them. Or just because you want a delicious cake to snack on that also has some hidden veg in it.

It is a lovely moist cake due to the grated courgette; because it is quite a bland vegetable the flavour doesn’t really come through at all, it just provides a nice texture. Plenty of lemon zest and juice and some cinnamon and ginger give the cake a delicious zingy, lightly spiced flavour, kind of similar to a carrot cake.

It is a perfect light, teatime cake that isn’t overly sweet so it is great for snacking, or even for breakfast! The courgette keeps it moist so it will last well for about four days in an airtight container.

How To Make Vegan Courgette Cake:

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

Start by coarsely grating a couple of courgettes. Place the grated flesh in a clean tea towel over the sink and squeeze out most of the excess moisture.

Tip the squeezed courgette into a large bowl and add lemon zest, light brown soft sugar (brown sugar helps to give the cake flavour), caster sugar, sunflower oil (or you can use another flavourless oil), non-dairy milk and lemon juice. Whisk until it is all well combined.

Add plain flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt and stir through until no dry lumps remain.

Tip the batter into a lined loaf tin and bake for about 70 minutes, until a skewer inserted into the centre comes out clean. Leave to cool in the tin then top with lemon glaze.

Tips:

There is no need to peel the courgettes, the skin is very nutritious.
Be sure to use the coarse side of the grater to grate the courgettes; they will be too mushy if you use a fine grater.
Make sure that you squeeze the excess moisture out of the grated courgette so you don’t end up with a soggy cake.
You can substitute the courgette for marrow.
Swap the lemon zest and juice for lime if you prefer.

Courgette Or Zucchini?!:

Either! Courgette and zucchini are the same thing; courgette is the British name and zucchini is the North American.

You can also use marrow instead, which is mature courgette.

Can I Freeze Vegan Courgette Cake?:

Yes, this cake freezes well, either whole or in individual slices.

More Vegan Vegetable Cakes:

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 Courgette Cake

Vegan courgette cake with lemon glaze - this easy, one-bowl, eggless and dairy-free courgette cake (zucchini cake) is moist, lemony and lightly spiced and is a great way of using up seasonal gluts.

Course Dessert, Snack

Cuisine vegan

Keyword cake

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

Courgette Cake:

350 g (12.3 oz) courgette (zucchini) (about 2 medium)
finely grated zest of 2 lemons
100 g (1/2 cup + 1 Tbsp) light brown soft sugar
80 g (1/3 cup + 1 Tbsp) caster sugar
120 ml (1/2 cup) sunflower oil
60 ml (1/4 cup) unsweetened non-dairy milk (I used soy)
60 ml (1/4 cup) lemon juice
260 g (2 cups + 2 Tbsp) plain (all-purpose) flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt

Lemon Glaze:

85 g (2/3 cup) icing (powdered) sugar
juice of 1/2 lemon

Instructions

Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with a strip of baking parchment. Make sure that you leave some overhanging on either side so that you can lift the cake out easily.
Coursely grate the courgette and place the grated flesh in a clean tea towel over the sink. Firmly squeeze out most of the excess water. Weigh the leftover flesh, you should have about 240g left.
Place the grated courgette in a large bowl along with the lemon zest, light brown soft sugar, caster sugar, sunflower oil, milk and lemon juice.
Whisk until well combined.
Add the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt. Stir until no dry lumps remain.
Working quickly, tip the batter into the prepared loaf tin, spread it level and place in the preheated oven.
Bake for about 70 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tin.
Once the cake is cool, sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a thick but pourable glaze.
Drizzle the glaze over the top of the cake and serve. Store in an airtight container for up to four days.

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
There is no need to peel the courgettes, the skin is very nutritious.
Be sure to use the coarse side of the grater to grate the courgettes; they will be too mushy if you use a fine grater.
Make sure that you squeeze the excess moisture out of the grated courgette so you don't end up with a soggy cake.
You can substitute the courgette for marrow.
Swap the lemon zest and juice for lime if you prefer.

Jamaican Vegetable Patties (Vegan)

August 18, 2019 by hannahhossack Leave a Comment

Jamaican vegetable patties – these spiced, Caribbean style vegan vegetable pasties are full of flavour and make a great snack or light meal. Eggless and dairy-free.

Jamaican patties are always a staple in our freezer for a quick snack or meal when I don’t feel like cooking. Shop bought ones are acceptable, but homemade is always better so when I’ve got the time I like to make a batch to stash away for lazy/busy days.

One of the consistently most popular recipes on Domestic Gothess is my vegan curried vegetable pasties; they are always a crowd-pleaser! These Jamaican vegetable patties are quite similar but the filling has a very different flavour.

I use ground allspice, scotch bonnet chilli, thyme and coconut milk to give them a very Caribbean style taste, with a few other spices to round out the flavour.

The filling is a mix of vegetables – onion, sweet potato, butternut squash, carrot, tomatoes, cabbage, peas, sweetcorn and broad beans. Feel free to vary the type of vegetables you use to suit. (Keep the tomatoes though, they are needed for the flavour and texture).

Traditionally, Jamaican patties have very golden yellow pastry, this is achieved by adding a bit of turmeric and curry powder to the pastry. You can’t really taste it (maybe very mildly), but it does give them a lovely colour!

How To Make Vegan Jamaican Vegetable Patties:

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

To make the pastry, place plain flour, salt, turmeric and curry powder in a food processor and pulse to combine. Add cold, diced vegan block butter and blend until it resembles fine breadcrumbs.

With the motor running, gradually drizzle in a little cold water until it starts to clump together into a dough. Bring the dough together with your hands and shape into a disc. Cover and place in the fridge for at least half an hour to chill before rolling.

*If you don’t have a food processor, mix together the flour, salt, turmeric and curry powder in a large bowl. Rub in the cold butter using your fingertips until it resembles fine breadcrumbs then gradually mix in the cold water to bring it together.

To make the filling, heat some coconut oil in a large pan over a low heat. Add diced brown onion and cook for about 10 minutes until the onion is soft and translucent, stirring often.

Add finely diced sweet potato, carrot, butternut squash, and tomatoes, shredded cabbage and frozen peas, sweetcorn and broad beans. Cook for another 10 minutes, stirring often, until the vegetables have started to soften.

Add crushed garlic, finely chopped scotch bonnet chilli (deseeded if you don’t want it too hot!), sliced spring onions, ground allspice, ginger, cinnamon, cumin, paprika, turmeric, thyme, salt and white pepper and cook for another minute.

Add full-fat tinned coconut milk (NOT the drinking kind) and simmer for 5-10 minutes until the vegetables are tender and the liquid has reduced; it should be fairly dry so you don’t end up with soggy patties. Allow to cool then refrigerate until cold before you assemble the patties.

Once both the filling and pastry are cold, divide the disc of pastry into 8 even pieces (I cut it into triangles using a sharp knife) and roll each one into a ball.

On a lightly floured surface, roll each ball out into a circle about 3mm thick. Cut round an upturned approx 16cm/6in round plate or saucer with a sharp knife to get a neat circle of dough.

Place a couple of heaped spoonfuls of the filling on one side of the circle, be careful not to add too much or you won’t be able to seal the patty.

Brush a little water around the rim of the pastry and carefully fold it over the filling. Press the edges together with your fingers to seal, then crimp the edge with the tines of a fork. Cut a little slit in the top of the patty for steam to escape.

Once you have rolled out and shaped all 8 of your balls of dough, gather together the trimmings and divide them into two balls. Roll out and shape as before to make two more patties. You might have a bit of filling left over (it is delicious served with rice too so don’t waste it!).

Place the patties on a couple of baking sheets lined with baking parchment and refrigerate for half an hour (or freeze for 20 mins). Chilling the pastry before baking helps to ensure it is crisp.

Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Brush the tops of the chilled patties with a little dairy-free milk to glaze (I used soy) then bake for 25-30 minutes until golden and bubbling.

Set aside to cool for about 10 minutes before serving. Store any leftovers in the fridge for up to 3 days.

Tips:

Make sure that you use a vegan block butter for the pastry, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli vegan block but Stork block, Vitalite block or Tormor will all also work. In the US, Earth Balance buttery sticks would work.
Keep your pastry cold. Warm pastry can become tough and greasy, so for the best result make sure you chill it thoroughly after making it and again after you have shaped the patties before you bake them.
Make sure that the filling is completely cold before assembling the patties to keep the pastry cold.
You can make both the pastry and filling the day before you assemble and bake the patties. Store both in the fridge.
Vary the vegetables in the filling to suit what you have to hand.
These Jamaican vegetable patties are not very spicy, but if you don’t like heat at all you can omit the scotch bonnet chilli. Alternatively, if you like things hot you can add in an extra one!
The filling is also delicious served with rice if you don’t want to faff with pastry!

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

Jamaican Vegetable Patties (Vegan)

Jamaican vegetable patties - these spiced, Caribbean style vegan vegetable pasties are full of flavour and make a great snack or light meal. Eggless and dairy-free.

Course Main Course, Snack

Cuisine Jamaican

Keyword patties

Prep Time 40 minutes

Cook Time 1 hour

Chilling Time 3 hours 30 minutes

Servings 10 people

Ingredients

Pastry:

550 g (4 1/2 cups) plain (all-purpose) flour
1 1/4 tsp salt
1 1/4 tsp turmeric
1 1/4 tsp curry powder
300 g (10.5 oz) vegan block butter (NOT the spreadable kind in a tub) (I use Naturli vegan block) cold and diced
3-4 Tbsp ice water
soy milk for brushing

Filling:

1 Tbsp coconut oil
1 brown onion peeled and finely chopped
250 g (1 medium) sweet potato peeled and chopped into small dice
1 large carrot chopped into small dice
300 g (10.5 oz) butternut squash peeled and chopped into small dice
115 g (1 packed cup) finely shredded savoy cabbage
2 medium tomatoes diced
65 g (1/2 cup) frozen peas
65 g (1/2 cup) frozen sweetcorn
75 g (heaped 1/2 cup) frozen broad beans
3 cloves garlic peeled and crushed
1 scotch bonnet chilli deseeded and finely chopped
3 spring onions (scallions) thinly sliced
1/2 tsp ground allspice
1/2 tsp ground ginger
1/8 tsp ground cinnamon
1 tsp ground cumin
1 tsp paprika
1/2 tsp turmeric
1/2 tsp dried thyme
1 tsp salt
1/8 tsp white pepper
180 ml (3/4 cup) full fat coconut milk (from a tin)

Instructions

To make the pastry, place the flour, salt, turmeric and curry powder in a food processor and pulse to combine. Add the cold, diced butter and blend until it resembles fine breadcrumbs.
With the motor running, gradually drizzle in the cold water until it starts to clump together into a dough. You may not need all of the water.
Bring the dough together with your hands and shape into a disc. Cover and place in the fridge for at least half an hour.
To make the filling, place the coconut oil in a large pan over a low heat. Add the onion and cook for about 10 minutes, stirring often, until it is soft.
Add the sweet potato, carrot, butternut squash, cabbage, tomatoes, peas, sweetcorn and broad beans and cook for another 10 minutes, stirring often, until the vegetables have started to soften.
Add the garlic, scotch bonnet, spring onions, allspice, ginger, cinnamon, cumin, paprika, turmeric, thyme, salt and white pepper and cook for another minute.
Add the coconut milk and simmer for 5-10 minutes until the vegetables are tender and the liquid has reduced. Allow to cool then refrigerate until cold.
Once both the filling and pastry are cold, divide the disc of pastry into 8 even pieces and roll each one into a ball.
On a lightly floured surface, roll each ball out into a circle about 3mm thick. Cut round an upturned approx 16cm/6in round plate or saucer with a sharp knife to get a neat circle of dough.
Place a couple of heaped spoonfuls of the filling on one side of the circle, be careful not to add too much or you won't be able to seal the patty.
Brush a little water around the rim of the pastry and fold it over the filling. Press the edges together to seal, then crimp the edge with the tines of a fork. Cut a little slit in the top of the patty for steam to escape.
Once you have rolled out and shaped all 8 of your balls of dough, gather together the trimmings and divide them into two balls. Roll out and shape as before to make two more patties. You might have a bit of filling left over.
Place the patties on a couple of baking sheets lined with baking parchment and refrigerate for half an hour (or freeze for 20 mins).
Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Brush the tops of the chilled patties with a little dairy free milk (I used soy) then bake for 25-30 minutes until golden and bubbling.
Set aside to cool for about 10 minutes before serving. Store any leftovers in the fridge for up to 3 days.

Vegan Lemon Blueberry Cheesecake

July 30, 2019 by hannahhossack 3 Comments

Vegan lemon blueberry cheesecake – this delicious eggless and dairy free baked cheesecake is easy to make and tastes amazing! The perfect dessert for Summer! Post sponsored by Tala.

Tala recently challenged me to make a Summer baking recipe using their fantastic bakeware. I was keen on the idea of making a cheesecake because I realised that I hadn’t yet posted a vegan cheesecake recipe!

This vegan lemon and blueberry cheesecake is the perfect dessert for Summer, it is creamy, tangy and fruity and tastes just like a non-vegan cheesecake!

The filling is made using silken tofu (hear me out!), cashews and coconut cream, with a little flour and cornflour to thicken in place of the eggs and plenty of lemon juice and zest to add that cheesecakey tang.

You can’t taste the tofu at all, it just helps to provide a silky smooth texture and is low fat and high protein as a bonus! You need to get firm silken tofu which is the shelf stable kind, not the kind you would find in the fridge section. Most supermarkets have it, or you can easily find it online.

The cashews and coconut cream provide richness and make for that perfectly creamy, dense texture that is classic of a baked, rather than set, cheesecake.

Obviously the most important part of a cheesecake is the base (no crustless cheesecakes here please!), a biscuit base is of course the best kind, so that is what I have gone for here. I used supermarket own brand digestive biscuits which appear to be vegan friendly (McVities are not) to keep things traditional, but you could also use gingersnaps, Biscoff, Oreos or another vegan friendly variety.

The cheesecake is topped off with an easy blueberry compote which works wonderfully with the lemon flavour of the cheesecake and provides contrast to the dense, creamy texture. It also makes it look very pretty!

How To Make Vegan Lemon Blueberry Cheesecake:

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

You need to start the day before you want to serve the cheesecake as it is best if it is refrigerated overnight.

Start by crushing your choice of biscuits for the base, you can do this in a food processor or put them in a freezer bag and bash with a rolling pin.

Tip the crushed biscuits into a mixing bowl – this Indigo and Ivory Corn Design 30cm one by Tala is beautiful, sturdy and my new favourite mixing bowl!

Add in melted vegan block butter (not the spreadable kind in a tub) and stir until it resembles wet sand. Tip this mixture into a good, non-stick 20cm/8 inch round springform cake tin like this performance one from Tala, spread it out evenly and pack down firmly with the base of a glass.

Bake the base in a preheated oven for 10 minutes then set aside to cool.

To make the filling, soak some raw cashew nuts in boiling water for half an hour, drain well then add to a blender along with silken tofu (no need to press it but do drain off any excess liquid first), coconut cream, lemon zest and juice, sugar, cornflour, flour, vanilla extract and salt.

This Indigo and Ivory Cook’s Dry Measure by Tala is perfect for accurately measuring out dry ingredients like sugar and flour, and it is a very attractive piece of equipment too!

Blend until the mixture is totally smooth, you don’t want any pieces of cashew left. Let it settle for 5 minutes to allow some of the air bubbles to pop.

Meanwhile, wrap the bottom of the springform tin in a double layer of tin foil; the tin is going to be sitting in water so make sure that the top of the tin foil is high enough that no water is going to come over the top. Put the kettle on.

Pour the cheesecake mixture over the baked base then bash the tin on the worktop a couple of times to burst any remaining air bubbles.

Place the tin in a roasting tray and place it in the oven. (I find it easier to add the water once the tray is in the oven so you don’t tip any over the top of the foil carrying it to the oven).

Pour boiling water into the roasting tin so that it comes about halfway up the sides of the tin. Be very careful that none goes over the top of the tinfoil.

Bake the cheesecake for 1 hour. When it is ready it should be set but still jiggle if you tap it. Switch the oven off but leave the cheesecake in there (it’s fine to leave it in the water bath) and leave it to cool down slowly for an hour or so then allow it to cool completely at room temperature before you cover it and place in the fridge overnight.

(I am terrible at keeping track of how long things have been in the oven for, so this lovely Tala kitchen timer from their Indigo and Ivory range is proving to be very useful for me!).

While the cheesecake is baking make the blueberry sauce, simmer fresh blueberries, sugar and lemon juice until the berries have softened then add a little cornflour mixed with cold water and simmer for another couple of minutes until it has thickened. Leave to cool then refrigerate.

How To Prevent Cheesecake From Cracking:

Cracking is a very common problem when it comes to baked cheesecakes and while it doesn’t affect the taste at all it can be very annoying. Here are all my tips to try to prevent your cheesecake from cracking:

Get all of the air bubbles out of the batter – air bubbles in the cheesecake mixture can rise to the surface and cause cracks. Give the mixture a bit of time to settle after blending and then once you have poured it into the tin, give the tin a good bash on the worktop a couple of times to burst any remaining bubbles.
Use a good non-stick springform tin like this 20cm one from Tala, if the cheesecake sticks to the sides of the tin, cracks can form as it cools and shrinks.
Bake the cheesecake in a water bath – a water bath provides an even temperature and makes the oven humid which helps to prevent cracks. (See recipe instructions for how to make a water bath).
Don’t over-bake the cheesecake – overbaking can cause the cheesecake to dry out which is a major source of cracks. The cheesecake is ready when it is set, but still jiggly if you tap it.
Don’t open the oven door – avoid opening the oven door until the cheesecake is almost done as drafts and drops in temperature can cause cracks.
Leave the cheesecake to cool in the oven – cooling down too quickly can cause cracking so once the cheesecake is done, switch the oven off and leave it in there for an hour or so to cool down slowly. Then allow it to cool completely at room temperature before refrigerating.

How To Fix A Cracked Cheesecake:

Even if you follow all of the steps above, sometimes your cheesecake may crack anyway but don’t be disheartened, all is not lost!

The easiest way to fix a cracked cheesecake is to simply top it with something – like the blueberry sauce on this vegan lemon and blueberry one, that way you won’t be able to see the cracks. Fruit compote, chocolate ganache or sliced fresh fruit all work well.

Otherwise, once your cheesecake has chilled in the fridge overnight (or for at least four hours), you can dip a palette knife in boiling water, dry it with a tea towel and gently smooth over the cracks. Dip and dry the knife as needed. You wont get a perfectly smooth top, but it definitely helps!

More Vegan Berry Recipes:

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5 from 1 vote

Vegan Lemon Blueberry Cheesecake

Vegan lemon blueberry cheesecake - this delicious eggless and dairy free baked cheesecake is easy to make and tastes amazing! The perfect dessert for Summer!

Course Dessert

Cuisine American, vegan

Keyword cheesecake

Prep Time 20 minutes

Cook Time 1 hour

Chilling Time: 12 hours

Servings 10 people

Author Domestic Gothess

Ingredients

Base:

250 g (9oz) vegan friendly digestive biscuits (or another variety of biscuit/cookie) crushed
100 g (3.5 oz) vegan block butter (not the spreadable kind in a tub) melted

Filling:

80 g (1/2 cup) raw cashews soaked in boiling water for 30 mins then drained
450 g (16 oz) firm silken tofu* excess water drained off
280 ml (1 cup + 3 Tbsp) coconut cream**
finely grated zest of 2 lemons
120 ml (1/2 cup) freshly squeezed lemon juice (from 3-4 lemons)
200 g (1 cup) caster sugar
30 g (1/4 cup) plain (all-purpose) flour
20 g (2 Tbsp) cornflour (cornstarch)
1 Tbsp vanilla extract
1/2 tsp salt

Blueberry Compote:

250 g (9oz) fresh blueberries
1 Tbsp fresh lemon juice
2 Tbsp water divided
50 g (1/4 cup) caster sugar
2 tsp cornflour (cornstarch)

Instructions

You need to start the day before you want to serve the cheesecake as it is best if it is refrigerated overnight. Preheat the oven to 180°C/350°F/gas mark 4.
Place the crushed biscuits in a bowl and mix in the melted vegan butter. It should resemble wet sand. Tip this mixture into a good, non-stick 20cm/8 inch round springform cake tin, spread it out evenly and pack down firmly with the base of a glass.
Bake the base in the preheated oven for 10 minutes then remove and set aside to cool.
To make the filling, place the soaked and drained cashews in a blender along with the silken tofu, coconut cream, lemon zest and juice, sugar, flour, cornflour, vanilla extract and salt and blend until the mixture is perfectly smooth. Let it settle for 5 minutes to allow some of the air bubbles to pop.
Meanwhile, wrap the bottom of the springform tin in a double layer of tin foil; the tin is going to be sitting in water so make sure that the top of the tin foil is high enough that no water is going to come over the top. Put the kettle on.
Pour the cheesecake mixture over the baked base then bash the tin on the worktop a couple of times to burst any remaining air bubbles. Place the tin in a roasting tray and place it in the oven.
Pour boiling water into the roasting tin so that it comes about halfway up the sides of the tin. Be very careful that none goes over the top of the tinfoil.
Bake the cheesecake for 1 hour. When it is ready it should be set but still jiggle in the middle if you tap it. Switch the oven off but leave the cheesecake in there (it's fine to leave it in the water bath) and leave it to cool down slowly for an hour or so, then allow it to cool completely at room temperature before you cover it and place in the fridge overnight.
While the cheesecake is baking make the blueberry sauce, place the blueberries, lemon juice, sugar and 1 Tbsp of the water in a pan. Simmer for about 5 minutes until the berries have softened then mix the cornflour with the remaining Tbsp water, add it to the pan and cook while stirring for another minute or so until it has thickened.
Remove from the heat, allow to cool then refrigerate overnight.
Once the cheesecake is chilled, run a knife around the edge to make sure it isn't sticking to the tin then undo the clip and remove the rim of the tin. Pour the chilled blueberry compote over the top and serve.

Recipe Notes

* Silken tofu is the kind that comes in a shelf stable tetra pack, NOT the kind of tofu you would find in the fridge section of the supermarket. Make sure you get one that is labelled 'firm' rather than 'soft'.

You can also swap the tofu for vegan cream cheese if you prefer.

** I used coconut cream that comes in a carton. If you aren't able to get hold of coconut cream then you can use a tin of full fat coconut milk - don't shake or stir it; use all of the solid white part then top up to the 280ml line with the leftover liquid.

This post is sponsored by Tala, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.

Blueberry Frangipane Tarts (Vegan)

July 27, 2019 by hannahhossack 4 Comments

Vegan blueberry frangipane tarts – these delicious little eggless and dairy free blueberry bakewell tarts are a perfect Summer treat! Lovely for dessert or Afternoon tea.

These individual vegan blueberry frangipane tarts are like a blueberry version of a bakewell tart. They consist of crisp shortcrust pastry filled with almond frangipane, blueberry jam, fresh blueberries and flaked almonds.

They make a great dessert, particularly if you serve them with ice cream or custard, are lovely as part of an afternoon tea, or they are perfect just eaten as a snack with a cup of tea or coffee.

Vegan Frangipane:

The recipe for this perfect vegan frangipane is adapted from one by the very talented Lazy Cat Kitchen.

The eggs are replaced with the magic ingredient that is aquafaba (the liquid drained from a tin of chickpeas) which works perfectly to create a frangipane that is textured somewhere between a cake and a baked custard.

I use melted vegan block butter in place of the usual dairy butter; during testing I tried using both melted and creamed vegan butter and the melted version had a far superior, less greasy texture, so definitely go with melted.

You can also use melted coconut oil in place of the butter, though butter gives a better, more traditional flavour. I use Naturli vegan block for all of my baking, but Stork block or Vitalite block will also work.

Frangipane doesn’t usually contain a raising agent, but I added a teeny bit of baking powder to replace the lift that would usually be provided by the eggs.

How To Make Vegan Blueberry Frangipane Tarts:

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

To make the pastry, place plain flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

Add cold, diced vegan block butter and blend until it resembles fine breadcrumbs. With the motor running, gradually drizzle in a little cold vodka (or water), until the pastry comes together into a ball.

Shape the pastry into a disc, wrap it, and place it in the fridge for half an hour to chill.

Divide the chilled pastry into 6 even pieces (I slice it into triangles with a bench scraper) and roll each one into a ball. Roll each ball out thinly on a floured surface so that it is large enough to line an 8-9cm/3.25-3.5in loose bottomed tart tin.

Carefully lift the pastry into the tin and press it right into the corners and up the sides. Roll over the top with a rolling pin to trim off the excess pastry. Reserve the trimmings.

Repeat with the rest of the balls of pastry then gather together the trimmings, divide in half and roll each into a ball. Roll out as before and line another two tart tins. You should get 8 tarts in total.

Prick the pastry cases all over the base with a fork then place them in the freezer for 20 minutes while you preheat the oven to 180°C/350°F/gas mark 4.

Line each of the frozen pastry cases with a square of tin foil, pressing it right into the corners. Fill each one with baking beans or dried rice then bake for 15 minutes.

Remove the tin foil and beans/rice and return the pastry cases to the oven for 5 minutes then remove and set aside.

To make the frangipane, whisk together melted vegan butter and sugar then whisk in flour and cornflour followed by the aquafaba. Finally, mix in the ground almonds, baking powder and almond and vanilla extracts.

Spread a heaped tsp of blueberry jam over the base of each tart shell then spread a couple of heaped Tbsp of the frangipane over the top, making sure that the jam is fully covered. The frangipane will puff up a little in the oven so don’t fill them more than 3/4 full.

Scatter some fresh blueberries over each one, making sure that they aren’t too close to the edge as any juice that seeps out can cause the pastry to stick to the tin if it bubbles over.

Finally, scatter over some flaked almonds then bake the tarts for about 30-35 minutes, until nicely browned.

Variations:

These vegan blueberry frangipane tarts will work with pretty much any kind of fruit you like, just vary the jam to suit you and top with cherries, strawberries, blackberries, currants, sliced apple, pear or apricots.

You can also bake it as one large (approx 25cm) tart instead of mini ones, in which case it will take around 45 minutes to bake.

Tips For Making The Best Vegan Blueberry Frangipane Tarts:

Blueberry jam: You can use either home-made or shop bought blueberry jam. I made my own using this lovely recipe from Camilla at Fab Food 4 All.

Crisp pastry: For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shells prior to blind baking them 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).

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

Butter: You MUST use the solid block kind of vegan butter/margarine, not the spreadable kind in a tub which has too high a water content for baking. Some examples of brands are: Naturli vegan block (my favourite), Stork block, Vitalite block, Tomor block, Earth Balance buttery sticks.

How long will they keep?: The tarts will keep for about three days in an airtight container at room temperature. If it is very warm out they may be best stored in the refrigerator.

More Vegan Tarts And Pies:

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

5 from 2 votes

Vegan Blueberry Frangipane Tarts

Vegan blueberry frangipane tarts - these delicious little eggless and dairy free blueberry bakewell tarts are a perfect Summer treat! Lovely for dessert or Afternoon tea.

Course Dessert

Cuisine British, vegan

Keyword tarts

Prep Time 25 minutes

Cook Time 50 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

Pastry:

200 g (1 +2/3 cup) plain (all-purpose) flour
50 g (1/2 cup) ground almonds
50 g (1/3 cup + 1 Tbsp) icing (powdered) sugar
1/4 tsp salt
150 g (5.3 oz / 1/2 cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cold and diced
1 Tbsp cold vodka (or water)

Frangipane:

70 g (2.5 oz / scant 1/3 cup) melted vegan block butter (I use Naturli Vegan Block)
110 g (1/2 cup + 1 Tbsp) caster sugar
35 g (1/3 cup + 2 tsp) plain (all-purpose) flour
5 g (1/2 Tbsp) cornflour (cornstarch)
80 ml (1/3 cup) aquafaba
175 g (1 + 3/4 cups) ground almonds
1/2 tsp baking powder
3/4 tsp almond extract
3/4 tsp vanilla extract

To Finish:

about 8 heaped tsp blueberry jam
about 110 g (4oz / 3/4 cup) fresh blueberries
large handful flaked almonds

Instructions

To make the pastry, place the flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.
Add the diced cold butter and blend until it resembles fine breadcrumbs. With the motor running, gradually drizzle in the cold vodka (or water), until the pastry comes together into a ball.
Shape the pastry into a disc, wrap in clingflim (or an environmentally friendly alternative) and place in the fridge for half an hour.
Divide the chilled pastry into 6 even pieces and roll each one into a ball. Roll each ball out thinly on a floured surface so that it is large enough to line an 8-9cm/3.25-3.5in tart tin.
Carefully lift the pastry into the tin and press it right into the corners and up the sides. Roll over the top with a rolling pin to trim off the excess pastry. Reserve the trimmings.
Repeat with the rest of the balls of pastry then gather together the trimmings, divide in half and roll each into a ball. Roll out as before and line another two tart tins. You should get 8 tarts in total.
Prick the pastry cases all over the base with a fork then place them in the freezer for 20 minutes while you preheat the oven to 180°C/350°F/gas mark 4.
Line each of the frozen pastry cases with a square of tin foil, pressing it right into the corners. Fill each one with baking beans or dried rice then bake for 15 minutes.
Remove the tin foil and beans/rice and return the pastry cases to the oven for 5 minutes then remove and set aside.
To make the frangipane, whisk together the melted vegan butter and the sugar then whisk in the flour and cornflour followed by the aquafaba. Finally, mix in the ground almonds, baking powder and almond and vanilla extracts.
Spread a heaped tsp of blueberry jam over the base of each tart shell then spread a couple of heaped Tbsp of the frangipane over the top, making sure that the jam is fully covered. The frangipane will puff up a little in the oven so don't fill them more than 3/4 full.
Scatter some fresh blueberries over each one, making sure that they aren't too close to the edge as any juice that seeps out can cause the pastry to stick to the tin if it bubbles over.
Finally, scatter over some flaked almonds then bake the tarts for about 30-35 minutes, until nicely browned.
Leave to cool in the tins for 20 minutes before turning out. Store any leftovers in an airtight container for up to 3 days.

Recipe Notes

You will need 8 approx 8-9cm/3.25-3.5in tart tins.

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Ultimate Vegan Lemon Drizzle Cake

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Maple Pecan Bread Wreath (Vegan)

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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.