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Vegan Carrot Cake With Cream Cheese Frosting

February 28, 2020 by hannahhossack Leave a Comment

Classic vegan carrot cake – a delicious eggless and dairy free version of carrot layer cake which is filled and topped with creamy vegan cream cheese frosting. It is so good you won’t be able to tell the difference! This is the perfect cake for Easter, Mother’s Day or any celebration.

This amazing vegan carrot layer cake with cream cheese frosting is the ultimate vegan carrot cake!

It consists of two layers of soft, moist, perfectly spiced carrot cake which is filled and topped with creamy vegan cream cheese frosting. It is a wonderful cake for celebrations such as Easter and Mother’s Day.

Topped with a scattering of chopped pistachios and a few dried rosebuds it makes for a beautiful centrepiece!

How To Make Vegan Carrot Cake:

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

Start by whisking together the wet ingredients – caster sugar, light brown soft sugar, sunflower oil, non-dairy milk, lemon juice, vanilla extract and orange or lemon zest.

Add the dry ingredients – plain flour, wholemeal flour, cinnamon, ginger, nutmeg, bicarbonate of soda, baking powder and salt.

Whisk gently until no lumps of flour remain, be careful not to over-beat the batter however as that can make the cake tough.

Add the grated carrots, and if you are using any mix-ins such as nuts or raisins add them now too. Fold through until well combined.

Divide the batter evenly between two 8 inch round greased and lined cake tins and spread it level. Bake for about 35 minutes until a skewer inserted into the centre comes out clean.

Leave the cakes to cool in their tins for ten minutes then very carefully turn them out onto a wire rack to cool completely. The cakes are very delicate when they are warm so be gentle.

To make the cream cheese frosting, place softened, room temperature vegan block butter in a large bowl. Drain any excess liquid from room temperature vegan cream cheese and pat it dry with paper towels; add it to the bowl with the butter.

Whisk the butter and cream cheese together with an electric mixer until they are well combined. Add sifted icing sugar and a bit of xanthan gum and whisk well until the frosting is smooth and creamy. If the frosting is too soft, pop it in the fridge for 20 minutes to firm up a bit before icing the cake.

Vegan Cream Cheese Frosting:

I find that vegan cream cheese frosting can be quite tempermental and prone to splitting or becoming runny. You generally either need to use vegetable shortening instead of butter/margarine or add a vast amount of icing sugar to combat this.

I’ve discovered a secret weapon however – xanthan gum. Xanthan gum is a thickening agent and stabiliser commonly used in gluten free baking. It is vegan friendly and can be found in the baking section of most supermarkets.

Adding a small amount to the cream cheese frosting helps to prevent the ingredients from separating, making for a lusciously smooth, creamy frosting.

Top Tips:

1.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.

2. Use a standard sized grater for the carrots rather than a fine one for the best texture.

3. I like to use sunflower oil for baking as it has a very neutral flavour, but you can use another mild flavoured oil instead. Or you can use olive oil or melted coconut oil if you don’t mind the flavour coming through.

If you use melted coconut oil make sure that your milk is at room temperature so that the oil doesn’t resolidify.

4. You can mix a couple of handfuls of raisins or chopped walnuts into the batter along with the grated carrots if you like.

5. Make sure that you allow the cakes to cool completely before adding the frosting and slicing into it.

6. When making the frosting it is very important that the butter is soft and at room temperature, and the cream cheese is also at room temperature, otherwise the frosting is more likely to split.

How Should I Store This Vegan Carrot Cake?:

Once the cake has been frosted, it is best stored in the refrigerator as the frosting can become a little soft at warm room temperature. Ideally it should be eaten on the day it is assembled but any leftovers will keep for 2-3 days in the fridge.

The cakes can be baked the day before you make the frosting and assemble the cake. Store in an airtight container at room temperature.

The un-iced cakes can be wrapped and frozen for up to three months. I do not recommend freezing the frosting as it is likely to have a detrimental effect on the texture.

The frosting is best made when you are ready to assemble and serve the cake.

More Classic Vegan Cakes:

Vegan Victoria sponge cake

Vegan chocolate fudge cake

Vegan lemon drizzle cake

Vegan ginger cake

Vegan fruit cake

Vegan coffee and walnut cake

Vegan banana cake

Vegan apple cake

Vegan coconut 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 Carrot Cake

Course Dessert

Cuisine baking

Keyword cake

Prep Time 25 minutes

Cook Time 35 minutes

Servings 12 people

Author Domestic Gothess

Ingredients

Vegan Carrot Cakes:

200 g (1 cup + 2 Tbsp) light brown soft sugar
100 g (½ cup) caster (superfine) sugar
180 ml (¾ cup) sunflower oil (or another flavourless oil)
180 ml (¾ cup) unsweetened non-dairy milk (I use soy)
1 Tbsp fresh lemon juice
2 tsp vanilla exract
finely grated zest of 1 orange or lemon
225 g (2 cups minus 2 Tbsp) plain (all-purpose) flour
100 g (¾ cup + 2 Tbsp) plain wholemeal flour
2 tsp ground cinnamon
1 ½ tsp ground ginger
¾ tsp ground nutmeg
2 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
¼ tsp salt
360 g (12 ½ oz) coarsely grated carrot

Vegan Cream Cheese Frosting:

150 g (5 ⅓ oz / ½ cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
225 g (8 oz) vegan cream cheese (I use Asda own brand) room temperature
460 g (4 ½ cups) icing (powdered) sugar sifted
1/4 tsp xanthan gum
chopped pistachios to decorate (optional)

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease two 20cm/8inch round, (ideally 5cm/2in deep) cake tins and line the base and sides with baking parchment.
Whisk together the light brown soft sugar, caster sugar, oil, milk, lemon juice, vanilla and lemon or orange zest in a large bowl.
Add the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.
Whisk gently until no lumps of flour remain. Be careful not to over-beat the batter however as that can make the cake tough.
Add the grated carrots and fold through until well combined.
Divide the batter evenly between the prepared tins, spread it level and bake for about 35 minutes until a skewer inserted into the centre comes out clean.
Leave the cakes to cool in the tins for 10 minutes then very carefully turn them out onto a wire rack and leave to cool completely.
To make the cream cheese frosting, place the softened, room temperature butter in a large bowl. Drain any excess liquid from the room temperature cream cheese and pat it dry with paper towels; add it to the bowl with the butter.
Whisk the butter and cream cheese together with an electric mixer until well combined. Add the sifted icing sugar and xanthan gum and whisk well until smooth and creamy. If the frosting is too soft, pop it in the fridge for 20 minutes to firm up a bit before icing the cake.
Place one of the cooled cake layers on a cake stand or serving platter and spread over some of the frosting. Place the other layer on top and ice it as you like - the recipe makes enough frosting to cover the sides if you wish.
Decorate with chopped pecans, walnuts or pecans as you like.

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.
Use a standard sized grater for the carrots rather than a fine one for the best texture.
I like to use sunflower oil for baking as it has a very neutral flavour, but you can use another mild flavoured oil instead. Or you can use olive oil or melted coconut oil if you don’t mind the flavour coming through. If you use melted coconut oil make sure that your milk is at room temperature so that the oil doesn’t resolidify.
You can mix a couple of handfuls of raisins or chopped walnuts into the batter along with the grated carrots if you like.
Make sure that you allow the cakes to cool completely before adding the frosting and slicing into it.
When making the frosting it is very important that the butter is soft and at room temperature, and the cream cheese is also at room temperature, otherwise the frosting is more likely to split.

Vegan Baileys Cheesecake

February 12, 2020 by hannahhossack 2 Comments

Vegan Baileys cheesecake – this rich, creamy vegan cheesecake is the perfect dessert for celebrations. It is easy to make, eggless and dairy-free and tastes so good you would never guess that it’s vegan!

This delicious vegan Baileys cheesecake is adapted from my popular vegan lemon blueberry cheesecake recipe. The method of making it is the same, but the result is totally different!

It is rich and creamy, with an indulgent, grown-up flavour from the Baileys Almande. I topped it with a Baileys chocolate ganache which is to die for! I could just eat it by the spoonful!

The filling is made using silken tofu (hear me out!), soaked cashews, coconut cream and Baileys Almande, with a little flour and cornflour to set the cheesecake in place of the eggs and some lemon juice 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.

How To Make Vegan Baileys Cheesecake:

(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.*

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.

Place the crushed biscuits in a bowl and mix in 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 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, Baileys Almande, lemon juice, sugar, cornflour, flour, vanilla extract, nutmeg and salt.

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.

The next day, make the ganache. Place chopped dark chocolate, Baileys Almande and coconut cream in a heatproof bowl over a pan of gently simmering water (don’t let the base of the bowl touch the water). Stir until melted and smooth then remove from the heat.

Let the ganache cool until it is room temperature but still pourable. Carefully unmould the cheesecake, place on a serving platter and pour over the gananche. Either serve right away or referigerate until you are ready to eat it.

Vegan Baileys Cheesecake Top Tips:

You need to use 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. If you don’t want to use tofu then you can probably swap it for vegan cream cheese.

I used Baileys Almande, but you can use any kind of vegan Irish Cream liqueur instead, whether shop bought or homemade.

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 250ml line with the leftover liquid.

The coconut cream can also be swapped for a soy or oat based cream. The higher the fat content the better.

The cheesecake will keep in the fridge in an airtight container for around 3 days. It can also be frozen.

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 – 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 chocolate ganache on this vegan Baileys 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 Dessert Recipes:

No-bake vegan chocolate cherry cheesecake

Vegan lemon blueberry cheesecake

Vegan strawberry tart

Vegan steamed chocolate pudding

Vegan pumpkin pie

Blueberry frangipane tarts

No-bake chocolate stem ginger tart

Blueberry pie with coconut oil crust

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 Baileys Cheesecake

Course Dessert

Cuisine vegan

Keyword cheesecake

Prep Time 20 minutes

Cook Time 1 hour

Chilling and Soaking Time 12 hours 30 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

Base:

250 g (9 oz) vegan friendly digestive biscuits (or gingersnaps/ Oreos)
100 g (3 ½ oz) vegan block butter (not the spreadable kind. I use Naturli Vegan Block) melted

Filling:

80 g (½ cup) raw cashews soaked in boiling water for ½ hour, or in cold water overnight
450 g (16 oz) firm silken tofu* excess water drained off
150 ml (½ cup + 2 Tbsp) Baileys Almande**
250 ml (1 cup) coconut cream***
2 Tbsp fresh lemon juice
150 g (¾ cup) caster (superfine) sugar
30 g (¼ cup) plain (all-purpose) flour
20 g (2 Tbsp) cornflour (cornstarch)
1 Tbsp vanilla extract
1/2 tsp salt
1/4 tsp ground nutmeg

Ganache:

150 g (5 ⅓ oz) dark chocolate chopped
100 ml (⅓ cup + 1 Tbsp + 1 tsp) Baileys Almande**
80 ml (⅓ cup) coconut cream***

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.
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.
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, drain the soaked cashews well then add them to a blender along with the silken tofu, coconut cream, Baileys Almande, lemon juice, sugar, cornflour, flour, vanilla extract, nutmeg and salt.
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.
The next day, make the ganache. Place the chopped dark chocolate, Baileys Almande and coconut cream in a heatproof bowl over a pan of gently simmering water (don’t let the base of the bowl touch the water). Stir until melted and smooth then remove from the heat.
Let the ganache cool until it is room temperature but still pourable.
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 gananche over the top of the cheesecake. Either serve right away or referigerate until you are ready to eat it.

Recipe Notes

*You need to use 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. If you don’t want to use tofu then you can probably swap it for vegan cream cheese.
**I used Baileys Almande, but you can use any kind of vegan Irish Cream liqueur instead, whether shop bought or homemade.
***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 250ml line with the leftover liquid.
***The coconut cream can also be swapped for a soy or oat based cream. The higher the fat content the better.
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 cheesecake will keep in the fridge in an airtight container for around 3 days. It can also be frozen.

Vegan Gingerbread Cookies

December 19, 2019 by hannahhossack 1 Comment

Vegan gingerbread cookies – these perfect vegan gingerbread cookies are so easy to make and ideal for decorating at Christmas. They make lovely gifts or edible decorations and can be made soft or crunchy as you prefer. Use this recipe to make vegan Gingerbread men, edible tree decorations or any kind of cut outs you like.

The best part about Christmas is all of the baked goods. I don’t think that there is a single traditional Christmas bake that I don’t enjoy! Gingerbread has to be near the top of the list, whether that be in cookie or cake form.

These vegan gingerbread cookies are the ultimate recipe, they are incredibly easy to make, keep their shape well and are spicy and delicious. They will also make your house smell amazing while they are baking!

They keep well so would be great to give as gifts or to use as edible decorations. They are also just nice to have around to snack on throughout the festive season.

They are delicious without the icing, but it does make them look very pretty. Alternatively a spot of biscuit decorating is a great way to keep kids entertained for a couple of hours (the results might not be as attractive however!).

How To Make Vegan Gingerbread Cookies:

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

This recipe is a bit different in that the ingredients are melted in a pan rather than creamed together. Place vegan block butter, light brown softt sugar, golden syrup and black treacle (molasses) in a medium saucepan over a low heat and stir until everything is melted. Remove the pan from the heat.

(The image shows part block butter and part coconut oil as I ran out of butter, you can swap some or all of the butter for coconut oil but I think these cookies are best made with butter, the coconut oil can make the dough a bit greasy.)

Add ground ginger, cinnamon, cloves, allspice and bicarbonate of soda and whisk until totally smooth. The mixture will foam up a bit.

I go quite heavy on the spices as I like my gingerbread quite fiery; you can reduce the amount if you want a milder flavoured gingerbread.

Add plain flour and stir with a wooden spoon until well combined and no dry patches of flour remain. Wrap the dough in clingfilm or an environmentally friendly alternative (I use a silicone Stasher bag) and refrigerate it for a couple of hours until it is firm enough to roll out.

The dough can be stored in the fridge for up to a couple of days but you may need to let it come up to room temperature a bit before you roll it out as it gets quite firm.

Once firm, roll the dough out either on a lightly floured surface or between two sheets of baking parchment to about 3-5mm thick, depending on how thick you want your cookies.

Cut out as many shapes as you can with your choice of cookie cutters. Bring the scraps together into a ball and re-roll to cut out more shapes.

Place them well spaced apart on a couple of baking sheets lined with baking parchment. (They will spread a little as they cook so make sure they have a bit of room).

Place the trays in the freezer for 15 minutes until the dough is firm, this helps to stop the cookies from spreading. Meanwhile preheat the oven to 180°C/350°F/gas mark 4.

Bake the cookies for 8-12 minutes depending on whether you want them soft or crunchy and how big they are. Little ones will cook more quickly than larger cutouts. The cookies will still be very soft but will firm up as they cool. I bake mine until they are beginning to brown around the edges.

Leave the cookies to cool on the trays for a couple of minutes then carefully transfer them to a wire rack and leave to cool completely.

Once the cookies are cold make the royal icing. Place sifted icing sugar in a bowl and stir in lemon juice and aquafaba. The icing should be thick but pourable. If you drizzle some back into the bowl the pattern should disappear after 10 seconds or so. If it is too thick stir in a drop more lemon juice, and if it is too runny add some extra sifted icing sugar.

Transfer the icing to a piping bag fitted with a small round writing nozzle and decorate the cookies as you like.

Leave the decorated cookies to dry flat for a couple of hours before storing them in an airtight container.

Top Tips:

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

The dough needs to chill for a couple of hours before you roll it out so make sure that you start making these gingerbread cookies early enough in the day. Alternatively, the dough can be stored in the fridge for a couple of days but you may need to let it come up to room temperature a bit before you roll it out as it gets quite firm.

You MUST use a block butter/margarine, not the spreadable kind in a tub as it has too high a water content for baking. I use Naturli Vegan Block. Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks would all work.

You can use coconut oil instead of vegan butter but the dough may feel a bit greasy.

Make sure that you accurately weigh out the golden syrup and treacle otherwise your cookies may spread too much. Even a difference of a few grams can affect the texture of the dough.

If you are in the US and can’t get hold of golden syrup then you can use light molasses instead (NOT blackstrap molasses).

I go quite heavy on the spices as I like my gingerbread quite fiery; you can reduce the amount if you want a milder flavoured gingerbread.

Freezing the cookies before you bake them helps them to keep their shape so don’t skip this step.

The difference between soft gingerbread cookies and crunchy ones is simply the baking time. If you want soft cookies bake them for a shorter amount of time and for crunchy ones leave them in for longer.

As all ovens vary and the bake time will be different depending on the size of your cookie cutters and whether you want soft or crunchy cookies, I suggest baking a couple of test cookies first to figure out the perfect bake time for you.

If you don’t want to use aquafaba in the icing you can just swap it for more lemon juice or water.

The icing can be coloured using gel food colours (not liquid ones). I believe that Sugarflair colours are vegan friendly.

What Is A Substitute For Golden Syrup?:

Golden syrup is a very common baking ingredient in the UK; it has a buttery caramel flavour and the texture of honey (Lyle’s Golden Syrup is vegan friendly). It can be tricky to get hold of elsewhere, though apparently lots of stores in the US have it in the foreign foods section or you can get in online. You can also try making your own!

If you aren’t able to get hold of any then you can swap it for light molasses or corn syrup instead.

How To Store Vegan Gingerbread Cookies:

The cookies will keep for 2-3 weeks stored in an airtight container. Separate them with layers of greaseproof paper and make sure that any decorations are completely dry first!

Can I Freeze The Dough?:

Yes, provided it is well wrapped the dough cn be frozen for up to a month. Let it defrost overnight in the fridge then bring it up to room temperature for a bit before rolling it out.

How Long Will The Dough Keep In The Fridge?:

Once you have prepared the dough, place it in a silicone bag or wrap in clingfilm and store it in the fridge for up to three days. You might need to let it come up to room temperature for a bit before rolling it out.

More Vegan Christmas 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 Gingerbread Cookies

Vegan gingerbread cookies – these perfect vegan gingerbread cookies are easy to make and ideal for decorating at Christmas. They make lovely gifts or edible decorations and can be made soft or crunchy as you prefer.

Course Dessert, Snack

Cuisine British

Keyword cookies

Prep Time 25 minutes

Cook Time 10 minutes

Chilling Time 2 hours 15 minutes

Servings 20 people

Author Domestic Gothess

Ingredients

Vegan Gingerbread Cookies:

150 g (1/2 cup + 2 Tbsp) vegan block butter (I use Naturli Vegan Block)
120 g (2/3 cup) light brown soft sugar
100 g (3 ½ oz) golden syrup
50 g (1 ¾ oz) black treacle (or molasses)
3 ½ tsp ground ginger
3 ½ tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
3/4 tsp bicarbonate of soda (baking soda)
380 g (3 cups + 2 Tbsp) plain (all-purpose) flour (plus extra for dusting)

Vegan Royal Icing:

300 g (2 ½ cups) icing (powdered) sugar sifted
1 Tbsp lemon juice (plus extra as needed)
2 Tbsp aquafaba (or use extra lemon juice or water instead)

Instructions

Place the butter, sugar, golden syrup and treacle in a medium saucepan over a low heat and stir until melted. Remove from the heat.
Add the ginger, cinnamon, cloves, allspice and bicarbonate of soda and whisk until smooth. The mixture will foam up a bit.
Add the flour and stir with a wooden spoon until well combined and no dry patches of flour remain. Wrap the dough in clingfilm or an environmentally friendly alternative and refrigerate for a couple of hours until it is firm enough to roll out.
Roll the dough out either on a lightly floured surface or between two sheets of baking parchment to about 3-5mm thick, depending on how thick you want your cookies.
Cut out as many shapes as you can with your choice of cookie cutters. Bring the scraps together into a ball and re-roll to cut out more shapes.
Place them well spaced apart on a couple of baking sheets lined with baking parchment. (They will spread a little as they cook so make sure they have a bit of room).
Place the trays in the freezer for 15 minutes until firm. Meanwhile preheat the oven to 180°C/350°F/gas mark 4.
Bake the cookies for 8-12 minutes depending on whether you want them soft or crunchy and how big they are. Little ones will cook more quickly than larger cutouts. The cookies will still be very soft but will firm up as they cool. I bake mine until they are beginning to brown around the edges.
Leave the cookies to cool on the trays for a couple of minutes then carefully transfer them to a wire rack and leave to cool completely.
Once the cookies are cold make the royal icing. Place the sifted icing sugar in a bowl and stir in the lemon juice and aquafaba. The icing should be thick but pourable. If you drizzle some back into the bowl the pattern should disappear after 10 seconds or so. If it is too thick stir in a drop more lemon juice, and if it is too runny add some extra sifted icing sugar.
Transfer the icing to a piping bag fitted with a small round writing nozzle and decorate the cookies as you like.
Leave the decorated cookies to dry flat for a couple of hours before storing in an airtight container.

Recipe Notes

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
The dough needs to chill for a couple of hours before you roll it out so make sure that you start making these gingerbread cookies early enough in the day. Alternatively, the dough can be stored in the fridge for a couple of days but you may need to let it come up to room temperature a bit before you roll it out as it gets quite firm.
You MUST use a block butter/margarine, not the spreadable kind in a tub as it has too high a water content for baking. I use Naturli Vegan Block. Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks would all work.
You can use coconut oil instead of vegan butter, or part butter part coconut oil but the dough may feel a bit greasy. (The cookies will be fine once baked).
Make sure that you accurately weigh out the golden syrup and treacle otherwise your cookies may spread too much. Even a difference of a few grams can affect the texture of the dough.
If you are in the US and can’t get hold of golden syrup then you can use light molasses instead (NOT blackstrap molasses).
Freezing the cookies before you bake them helps them to keep their shape so don’t skip this step.
The difference between soft gingerbread cookies and crunchy ones is simply the baking time. If you want soft cookies bake them for a shorter amount of time and for crunchy ones leave them in for longer.
As all ovens vary and the bake time will be different depending on the size of your cookie cutters and whether you want soft or crunchy cookies, I suggest baking a couple of test cookies first to figure out the perfect bake time for you.
If you don’t want to use aquafaba in the icing you can just swap it for more lemon juice or water.
The icing can be coloured using gel food colours (not liquid ones). I believe that Sugarflair colours are vegan friendly.

Vegan Biscotti With Almonds And Cranberries

December 14, 2019 by hannahhossack 8 Comments

Vegan biscotti with almonds and cranberries – this vegan version of biscotti is just as delicious as the original and so easy to make! They are wonderful with a cup of coffee and keep for ages so make great Christmas gifts!

Biscotti, also known as Cantuccini, are a crunchy, twice-baked Italian biscuit/cookie that are best eaten with a glass of sweet wine or a cup of coffee for dunking.

They are quite hard on their own, but dunking them softens them a bit, preventing you from breaking your teeth and creating a delicious flavour combination.

While they are good all year round I particularly like to bake them at Christmas. They keep for yonks so they make great gifts sealed up in an airtight jar; provided you can bring yourself to give any away that is!

Traditionally biscotti are made with three core ingredients – flour, eggs and sugar. I initially thought that they would be tricky to veganise seeing as they rely so heavily on the eggs which can be difficult to substitute.

Happily however, these eggless biscotti turned out just as good as the original and the eggs weren’t as difficult to substitute as I originally thought. Soy milk replaces the moisture and protein, and melted refined coconut oil replaces the fat from the egg yolks.

These vegan biscotti are crunchy, full of flavour and easy to make. I added almonds and dried cranberries to mine but you can vary the nuts and dried fruit as you prefer.

How To Make Vegan Biscotti:

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

In a large bowl, whisk together caster sugar, soy milk, melted refined coconut oil, lemon or orange zest and vanilla extract until well combined.

In a separate bowl, sift together plain flour, baking powder and salt.

Add the dry ingredients to the wet and stir until it forms a rough dough then add almonds and dried cranberries and mix until they are well distributed. Use your hands to bring it together into a ball.

Divide the dough into two even pieces and shape each one into a log about 5cm wide. Place them well spaced apart on a baking parchment lined baking sheet and use your hands to slightly flatten them and square off the edges for perfectly shaped biscotti.

Bake the logs for 30-35 minutes until they are firm and lightly browned.

Remove the logs from the oven and set them aside to cool for 15 minutes. Turn the oven down to 140°C/275°F/gas mark 1.

Once the logs have cooled, use a sharp serrated knife to cut them into diagonal slices about 1 to 1 ½ cm wide. Don’t try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly. (I like to eat the end bits for uh, taste testing purposes…)

Lay the slices cut side down on the baking sheet and return them to the oven for 8 minutes. Turn the slices over and bake for another 8 minutes. Remove from the oven and transfer to a wire rack to cool.

Once the biscotti are cool store them in an airtight container. They will keep for several months if stored correctly.

Top Tips:

This recipe will work with any non-dairy milk (except probably coconut), but unsweetened soy milk is best as it has the highest protein content and therefore most closely mimics the egg.

You can swap the melted refined coconut oil for another type of mild flavoured oil if you prefer.

Make sure that the milk is room temperature, or even lukewarm, otherwise you risk the coconut oil re-solidifying.

Don’t try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly.

If you want softer biscuits you can reduce the second bake time a little; and if you want really super crunchy ones you can increase it a bit.

You can swap the almonds and cranberries for other nuts and dried fruits if you prefer.

The biscotti will keep for several months provided they are stored in an airtight container in a cool, dark place.

More Vegan Cookie Recipes:

Vegan chocolate chip cookies

Vegan gingerbread cookies

Cinnamon swirl biscuits

Vegan Easter biscuits

Vegan peanut butter chocolate chip cookies

Autumn leaf maple cookie wreath

Vegan pumpkin chocolate chip cookies

Chocolate gingerbread cookies

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

Vegan Biscotti With Almonds And Cranberries

Vegan biscotti with almonds and cranberries - this vegan version of biscotti is just as delicious as the original and so easy to make! They are wonderful with a cup of coffee and keep for ages so make great Christmas gifts!

Course Snack

Cuisine Italian

Keyword biscuits

Prep Time 15 minutes

Cook Time 46 minutes

Cooling Time 15 minutes

Servings 20 biscotti

Author Domestic Gothess

Ingredients

180 g (3/4 cup + 2 Tbsp) caster (superfine) sugar
80 ml (1/3 cup) unsweetened soy milk (other non-dairy milks will work but soy is best) room temperature
2 Tbsp melted refined coconut oil
finely grated zest of 1 lemon or orange (optional)
1 tsp vanilla extract
275 g (2 1/4 cups) plain (all-purpose) flour
1 tsp baking powder
1/4 tsp salt
75 g (2 ¾ oz) whole almonds (blanched or with skin)
60 g (2 oz) dried cranberries

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Line a baking sheet with baking parchment.
In a large bowl, whisk together the sugar, soy milk, melted coconut oil, zest and vanilla extract until well combined.
In a separate bowl, sift together the flour, baking powder and salt.
Add the dry ingredients to the wet and stir until it forms a rough dough then add the almonds and cranberries and mix until they are well distributed. Use your hands to bring it together into a ball.
Divide the dough into two even pieces and shape each one into a log about 5cm wide. Place them well spaced apart on the baking sheet and use your hands to slightly flatten them and square off the edges for perfectly shaped biscotti.
Bake the logs for 30-35 minutes until they are firm and lightly browned.
Remove the logs from the oven and set aside to cool for 15 minutes. Turn the oven down to 140°C/275°F/gas mark 1.
Once the logs have cooled, use a sharp serrated knife to cut them into diagonal slices about 1 to 1 ½ cm wide.
Lay the slices cut side down on the baking sheet and return them to the oven for 8 minutes. Turn the slices over and bake for another 8 minutes. Remove from the oven and transfer to a wire rack to cool.
Once cool store in an airtight container.

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.
This recipe will work with any non-dairy milk (except probably coconut), but unsweetened soy milk is best as it has the highest protein content and therefore most closely mimics the egg.
You can swap the melted refined coconut oil for another type of mild flavoured oil if you prefer.
Make sure that the milk is room temperature, or even lukewarm, otherwise you risk the coconut oil re-solidifying.
Don't try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly.
If you want softer biscuits you can reduce the second bake time a little; and if you want really super crunchy ones you can increase it a bit.
You can swap the almonds and cranberries for other nuts and dried fruits if you prefer.
The biscotti will keep for several months provided they are stored in an airtight container in a cool, dark place.

Vegan Mincemeat Cake

November 21, 2019 by hannahhossack 2 Comments

Vegan mincemeat cake – this Christmassy vegan bundt cake is perfect for using up mincemeat (of the fruit variety!) or is a great festive alternative to a traditional Christmas cake.

This vegan mincemeat cake is adapted from one of my early, non-vegan recipes. A reader asked me whether it was possible to veganise my mincemeat bundt cake.

I had completely forgotten about that cake, but her question reminded me just how good a cake it was and I was intrigued to see whether I was able to create a vegan version.

The answer is of course, a resounding yes. With a few tweaks to the recipe this vegan mincemeat cake worked out perfectly and as far as I can recall (it has been many years since I made the non-vegan one!) it is just as delicious and moist as the original.

This cake is perfect for using up a jar of mincemeat if you have leftovers after Christmas, or it makes a wonderful lighter alternative to a traditional fruit cake.

I baked mine in a bundt tin as that is such a simple way to make an impressive looking cake; but if you don’t have a bundt tin then it can also be baked in a 23cm/9 inch square cake tin instead.

I topped the cake with a simple rum glaze; it is such a moist, flavourful cake that it doesn’t really need one, but what is Christmas without a bit of extra booze and sugar?!

How To Make Vegan Mincemeat Cake:

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

Start by thoroughly greasing a 10 cup bundt tin,make sure that you get into all of the nooks and crannies. Sprinkle the greased tin with granulated sugar and tip out the excess. This helps to stop the cake from sticking to the tin.

Otherwise you can grease and line a 23cm/9 inch square cake tin instead.

Whisk together non-dairy milk (soy is best for baking), non-dairy yogurt (again, soy is best) and vinegar. This buttermilk substitute reacts with the raising agent to help the cake rise and the yogurt helps to keep the cake lovely and moist.

In a separate bowl, sift together plain flour, baking powder, bicarbonate of soda, mixed spice (or pumpkin spice) and salt. Make sure that the raising agents are evenly distributed so that the cake rises evenly.

In another bowl, whisk together softened vegan block butter (I use Naturli Vegan Block), light brown soft sugar and grated orange zest until it is light and fluffy.

Whisk in a third of the flour mixture followed by half of the wet ingredients, then another third of the flour, the rest of the wet ingredients then the rest of the flour.

Fold through the mincemeat then transfer the batter to the prepared tin and spread it level.

Bake for 45-55 minutes until the cake is firm to the touch, has begun to pull away from the sides of the tin and a skewer inserted into the centre comes out clean.

Leave the cake to cool in the tin on a wire rack for 20 minutes then carefully flip it out onto a wire rack and leave it to cool completely before glazing and slicing.

Top Tips:

Lots of shop bought mincemeats are vegan friendly but do check the jar as some of them may contain butter or suet.

If you want to make your own mincemeat then I have a recipe for vegan mincemeat in my vegan mince pies post.

If you don’t have a bundt tin then this cake can be baked in a 23cm/9 inch square cake tin instead. The bake time may be a little different so check it after half an hour. It is ready when it is firm to the touch and a skewer inserted into the centre comes out clean.

Make sure that you use a block butter/margarine rather than the spreadable kind in a tub which has too high a water content for baking.

If you are using a bundt tin then it is important to let the cake cool in the tin for 20 minutes to allow it to settle as it is very delicate when it is warm. Don’t leave it to cool in the tin completely however as that can cause condensation to form which can make the cake stick to the tin.

Greasing the bundt tin and then sprinkling it with granulated sugar helps to stop the cake from sticking. Sugar works better than flour and doesn’t leave gunk on the cake surface like flour can.

You can use rum, whisky or brandy in the glaze, or stick with orange juice for an alcohol free version.

This vegan mincemeat cake will keep for around five days in an airtight container at room temperature.

Can I Freeze This Vegan Mincemeat Cake?:

Yes, this cake can be frozen in well wrapped individual slices. Allow to defrost at room temperature.

More Vegan Christmas 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

Vegan Mincemeat Cake

Vegan mincemeat cake – this Christmassy vegan bundt cake is perfect for using up mincemeat (of the fruit variety!) or is a perfect festive alternative to a traditional Christmas cake.

Course Dessert

Cuisine British

Keyword cake

Prep Time 10 minutes

Cook Time 50 minutes

Servings 12 people

Author Domestic Gothess

Ingredients

Vegan Mincemeat Cake:

240 ml (1 cup) unsweetened non-dairy milk (I use soy)
80 g (1/3 cup) unsweetened non-dairy yogurt (I use soy)
2 tsp cider or white wine vinegar
350 g (3 cups) plain (all-purpose) flour
2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
3 tsp mixed spice (pumpkin spice)
1/2 tsp salt
225 g (8oz / 3/4 cup + 3 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
300 g (1 + 2/3 cup) light brown soft sugar
finely grated zest of 2 oranges
350 g (12oz) mincemeat

Glaze:

120 g (1 cup) icing (powdered) sugar sifted
2-3 Tbsp rum, whisky or orange juice

Instructions

Preheat the oven to 170°C/325°F/gas mark 3. Thoroughly grease a 10 cup bundt tin, making sure that you get in all the nooks and crannies. Sprinkle it with granulated sugar to coat and tip out the excess. (You can use a 23cm/9 inch square tin instead - grease it and line the base with baking parchment.)
Whisk together the non-dairy milk, non-dairy yogurt and vinegar in a jug; set aside.
In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, mixed spice (or pumpkin spice) and salt. Make sure that the raising agents are evenly distributed so that the cake rises evenly.
In another bowl, use an electric mixer to whisk together the softened vegan block butter, light brown soft sugar and grated orange zest until it is light and fluffy.
Whisk in a third of the flour mixture followed by half of the wet ingredients, then another third of the flour, the rest of the wet ingredients then the rest of the flour.
Fold through the mincemeat then transfer the batter to the prepared tin and spread it level.
Bake for 45-55 minutes until the cake is firm to the touch, has begun to pull away from the sides of the tin and a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin on a wire rack for 20 minutes then carefully flip it out onto a wire rack and leave it to cool completely before glazing and slicing.
To make the glaze, place the sifted icing sugar in a bowl and gradually stir in the liquid of your choice until it forms a thick but pourable glaze. Drizzle the glaze over the cake 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.
Lots of shop bought mincemeats are vegan friendly but do check the jar as some of them may contain butter or suet.
If you don’t have a bundt tin then this cake can be baked in a 23cm/9 inch square cake tin instead. The bake time may be a little different so check it after half an hour. It is ready when it is firm to the touch and a skewer inserted into the centre comes out clean.
Make sure that you use a block butter/margarine rather than the spreadable kind in a tub which has too high a water content for baking.
If you are using a bundt tin then it is important to let the cake cool in the tin for 20 minutes to allow it to settle as it is very delicate when it is warm. Don’t leave it to cool in the tin completely however as that can cause condensation to form which can make the cake stick to the tin.
Greasing the bundt tin and then sprinkling it with granulated sugar helps to stop the cake from sticking. Sugar works better than flour and doesn’t leave gunk on the cake surface like flour can.
This vegan mincemeat cake will keep for around five days in an airtight container at room temperature

Vegan Christmas Pudding

November 14, 2019 by hannahhossack 2 Comments

Vegan Christmas pudding – this vegan version of the classic British steamed Christmas pudding is rich, moist, fruity and boozy but not overly dense or heavy. It is easy to make and can be cooked in advance and matured for up to six months or eaten right away instead.

Christmas pudding is quite divisive, some people love it, some hate it. I am firmly in the ‘love’ camp though I do get why lots of people don’t like it; it does tend to be quite dense and heavy.

This vegan one is a little bit lighter than a lot of recipes, but is still rich and moist. It is packed with juicy rum soaked dried fruit and is lightly spiced and perfectly festive.

It is the perfect way to round off your Christmas dinner and I think that this vegan pudding is just as good as, if not better than, the classic suet and egg laden version.

Christmas pudding may seem tricky to make but it is actually incredibly simple. It does take five hours to steam so you need to make sure that you start making it fairly early in the day; but it is all hands off time while it is cooking.

It can be stored for up to six months before Christmas (see instructions below for how to store it), or made as little as a couple of days in advance. On the day it will take an hour to steam before serving.

How To Make Vegan Christmas Pudding:

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

You need to start making this vegan Christmas pudding the day before you want to steam it as the fruit needs to soak overnight.

Mix together dried raisins, currants and chopped dried dates and apricots (or use a different selection of dried fruits as you like) with the zest and juice of an orange and some rum, brandy or sherry, cover and leave to soak overnight. I give it a stir every now and again to ensure that the fruit is equally coated.

The next day, stir a peeled and grated cooking apple into the fruit mixture; Bramley apple is best but Granny Smith will do if you can’t get hold of them.

Next, stir in self-raising flour, fresh breadcrumbs, light brown soft sugar and mixed spice (pumpkin spice) followed by aquafaba, melted refined coconut oil, non-dairy milk and chopped almonds.

The aquafaba and coconut oil are absolutely the best replacements for the eggs and suet/butter that are usually used in Christmas pudding so I don’t recommend subbing them for anything else. As long as you use refined rather than virgin coconut oil your pudding won’t taste like coconut.

Grease a 1.2 – 1.4 litre pudding basin and place a disc of baking parchment in the bottom to prevent the top of the pudding from sticking.

Spoon the pudding mixture into the greased basin and pack it down firmly then level the top. It is ok if the mixture comes almost all the way up to the top of the basin as it doesn’t rise much but make sure that there is at least a centimetre gap at the top.

Make a fold in the middle of a square of baking parchment and the same again in a square of tin foil. Place the baking parchment on top of the pudding basin with the fold in the middle, followed by the tin foil. Press the foil over the edge of the pudding basin.

Tie a length of string very tightly around the foil – there should be a lip on the pudding basin; tie the string just under that. Tie a length of string across the top of the basin to make a handle. Trim off the excess foil and parchment, leaving at least a centimeter below the string.

Place a saucer upside down in a large saucepan to act as a trivet and place the pudding basin on top. Pour boiling water into the pan so that it comes about halfway up the pudding basin, don’t let it touch the foil.

Place the lid on the pan and place over a low heat. Cook at a gentle simmer for five hours (it will do the pudding no harm to leave it to cook for a little longer however). Check every now and again to see if the water needs topping up but resist the urge to take the lid off the pan too often.

When it is cooked, the pudding should be a deep brown colour and be firm to the touch with a little bit of bounce. A skewer inserted into the centre should come out clean.

Once the pudding is done steaming, remove it from the pan and leave it to cool then remove the baking parchment and tin foil and replace them with fresh ones. Store in a cool, dry place for up to six months, feeding it occasionally with rum or brandy.

On Christmas day, steam the pudding in the same way for one to two hours before serving it.

Top Tips:

You can vary the dried fruit to suit you as long as you keep the same overall weight (450g). Dried cranberries, cherries and blueberries and chopped dried figs would be great options.

Christmas pudding is traditionally made on Stir Up Sunday, which is the last Sunday before the season of Advent; but it can be made any time up to six months in advance of Christmas, and as little as a couple of days beforehand if needed.

Traditionally, everyone in the household is meant to take a turn stirring the pudding mix and make a special wish for the year ahead.

This recipe uses fresh rather than dried breadcrumbs; to make fresh breadcrumbs simply remove the crusts from a couple of slices of slightly stale white bread, weigh out 70g worth and blend them in a food processor until finely chopped.

Any leftover Christmas pudding will keep in the fridge for up to two weeks and can be reheated as needed. It can also be frozen for up to one year provided it is well wrapped.

How To Store Christmas Pudding:

This vegan Christmas pudding can be stored for up to six months provided you make it with alcohol and feed it every week or two with a little more alcohol.

Once the pudding is done steaming, allow it to cool then remove the tin foil and baking parchment and replace them with fresh ones. Store it in a cool, dark place (like a cupboard). Every two weeks, take off the foil and parchment and drizzle over a tablespoon of rum or brandy.

The pudding will drink it up and become more rich and moist for Christmas.

If you want to make the pudding without alcohol then you will not be able to store it for more than a couple of weeks as it is the alcohol that preserves it.

The pudding can also be frozen for up to a year. Thaw overnight before heating it through to serve.

How To Flame A Christmas Pudding:

When serving a Christmas pudding, traditionally you are supposed to set it alight with flaming brandy first. This is totally optional of course but it is quite a spectacle!

To light your pudding, once it has had it’s second steaming, turn it out onto a wide serving plate with a lip; you don’t want to end up with flaming alcohol running over the edge of the plate and onto the table!

Place about 2-3 Tbsp of brandy, rum or vodka in a metal ladle. Hold the bottom of the ladle over a candle, tealight or gas hob to heat up the alcohol.

Carefully tilt the ladle sideways slightly so that the alcohol catches light (or use a match) then gently pour the flaming alcohol over the pudding and turn out the lights so that everyone can see the flames!

What To Serve With Vegan Christmas Pudding:

Traditionally, Christmas pudding is served with either brandy sauce or brandy butter, but it is also great with ice cream, custard or cream.

To make a vegan brandy sauce, place 3 Tbsp cornflour (cornstarch) in a pan and gradually whisk in 400ml non-dairy milk (soy or oat would be the best options here). Whisk in 75g caster sugar then bring the pan to the boil, whisking constantly, until the sauce thickens.

Remove from the heat and stir in 3 Tbsp brandy (or rum), the seeds from 1 vanilla pod (or 1 tsp vanilla bean paste) and 100ml plant based cream (such as soy or oat). Serve the sauce warm with the pudding.

More Vegan Christmas 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 Christmas Pudding

Vegan Christmas pudding - this vegan version of the classic British steamed Christmas pudding is rich, moist, fruity and boozy but not overly dense or heavy. It is easy to make and can be cooked in advance and matured for up to six months or eaten right away instead.

Course Dessert

Cuisine British

Keyword pudding

Prep Time 30 minutes

Cook Time 5 hours

Soaking Time: 12 hours

Servings 8 people

Author Domestic Gothess

Ingredients

150 g (5.3oz) raisins
100 g (3.5oz) currants
100 g (3.5oz) chopped dried dates
100 g (3.5oz) chopped dried apricots
4 Tbsp brandy/rum/sherry
finely grated zest and juice of 1 medium orange
1 medium cooking apple (about 220g unpeeled weight) (Bramley is best) peeled, cored and grated
100 g (3/4 cup + 2Tbsp) self-raising flour
70 g (1 cup) fresh breadcrumbs*
100 g (1/2 cup + 1 Tbsp) light brown soft sugar
1 tsp mixed spice (pumpkin spice)
75 g (1/4 cup + 2 Tbsp) melted refined coconut oil
3 Tbsp aquafaba (the liquid drained from a tin of chickpeas)
2 Tbsp non-dairy milk
40 g (1.4oz) chopped almonds (optional)

Instructions

You need to start making this vegan Christmas pudding the day before you want to steam it as the fruit needs to soak overnight. Mix together the raisins, currants and chopped dried dates and apricots with the rum/brandy/sherry and the orange zest and juice. Cover and leave to soak overnight. I give it a stir every now and again to ensure that the fruit is equally coated.
The next day, stir the peeled, cored and grated cooking apple into the fruit mixture.
Next, stir in the self-raising flour, fresh breadcrumbs, light brown soft sugar and mixed spice followed by the aquafaba, melted refined coconut oil, non-dairy milk and chopped almonds.
Grease a 1.2 - 1.4 litre pudding basin and place a disc of baking parchment in the bottom to prevent the top of the pudding from sticking. Put the kettle on.
Spoon the pudding mixture into the greased basin and pack it down firmly then level the top. It is ok if the mixture comes almost all the way up to the top of the basin as it doesn't rise much but make sure that there is at least a centimetre gap at the top.
Make a fold in the middle of a square of baking parchment and the same again in a square of tin foil. Place the baking parchment on top of the pudding basin with the fold in the middle, followed by the tin foil. Press the foil over the edge of the pudding basin.
Tie a length of string very tightly around the foil – there should be a lip on the pudding basin; tie the string just under that. Tie a length of string across the top of the basin to make a handle. Trim off the excess foil and parchment, leaving at least a centimeter below the string.
Place a saucer upside down in a large saucepan to act as a trivet and place the pudding basin on top. Pour boiling water into the pan so that it comes about halfway up the pudding basin, don't let it touch the foil.
Place the lid on the pan and place over a low heat. Cook at a gentle simmer for five hours (it will do the pudding no harm to leave it to cook for a bit longer than that). Check every now and again to see if the water needs topping up but resist the urge to take the lid off the pan too often.
When it is cooked, the pudding should be a deep brown colour and be firm to the touch with a little bit of bounce. A skewer inserted into the centre should come out clean.
Once the pudding is done steaming, remove it from the pan and leave it to cool then remove the baking parchment and tin foil and replace them with fresh ones. Store in a cool, dry place for up to six months, feeding it occasionally with rum or brandy.
On Christmas day, steam the pudding in the same way for 1-2 hours before serving it. See instructions in the post above for how to flame it.

Recipe Notes

For the best results make sure that you follow the recipe closely and read the post above for all of the tips and information. 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 make fresh breadcrumbs simply remove the crusts from a couple of slices of slightly stale white bread, weigh out 70g worth and blend them in a food processor until finely chopped.
You can vary the dried fruit to suit you as long as you keep the same overall weight (450g). Dried cranberries, cherries and blueberries and chopped dried figs would be great options.

Vegan Pumpkin Pie

November 9, 2019 by hannahhossack Leave a Comment

Vegan pumpkin pie – this vegan version of the classic American dessert is easy to make and indistinguishable from the original. It consists of a creamy, custardy spiced pumpkin filling with crisp pastry; you would never be able to guess that it is eggless and dairy free!

Pumpkin pie is one of those incredibly American dishes that just hasn’t really caught on here in the UK, and I have to admit that I have never really been a huge fan of it; until I baked this amazing vegan pumpkin pie that is!

This recipe totally changed my mind about pumpkin pie, after rapidly devouring multiple slices I was an absolute convert!

The filling is perfectly spiced, sweet, but not too sweet and just the right level of creamy and custardy, while still being firm enough to cut into neat slices.

The crisp pastry is a lovely contrast to the soft, smooth filling, and a few maple roasted pecans added just before serving make it even more moreish!

The secret to the perfect set custard-like texture of the pumpkin filling is silken tofu. Don’t run away! I promise you can’t taste the tofu at all!

I tested various different types of fillings, some using coconut milk, some yogurt; but for me, the tofu based one blew all of the others clean out of the water!

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 international section of the supermarket (by the soy sauce), or next to the tinned beans.

This vegan pumpkin pie is the perfect dessert for Thanksgiving if you are in the US, or just for any Autumnal celebration!

How To Make Vegan Pumpkin Pie:

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

This vegan pumpkin pie ideally needs to chill in the fridge overnight so start the day before you want to serve it.

Start by making the pastry. Place plain flour, icing sugar and salt in a food processor and pulse until combined.

Add cold diced vegan block butter or coconut oil (or a mixture of both) and blend until the mixture resembles fine breadcrumbs and no lumps of fat remain.

Add a tablespoon of cold vodka (or water) and pulse again; drizzle in a little cold water as needed to bring the pastry together into a ball.

Cover the pastry and pop it in the fridge for half an hour until it has firmed up. If you are using coconut oil the pastry will firm up very quickly and it will be unworkable if it gets too cold so keep a close eye on it.

Once the pastry has chilled, roll it out on a floured surface until it is large enough to line a 23cm/9 inch round pie dish or a 25cm/10 inch round tart tin.

Gently transfer the pastry to the dish and press it right into the corners. Crimp the edges or trim off the excess pastry as you prefer and prick the base all over with a fork.

The coconut oil version is quite delicate but if it cracks then you can just press it back together with your fingers.

Place the pastry base in the freezer for twenty minutes while you preheat the oven.

When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice. Make sure you spread them right into the corners.

Bake for 20 minutes then remove the tin foil and rice/beans and return the tart shell to the oven for 15 minutes or so, until it is golden and crisp.

While the pastry is baking prepare the filling, it is super quick and easy!

Just place silken tofu (drain off the excess water first), tinned pumpkin puree, cornflour (cornstarch), sugar, maple syrup, spices, vanilla and salt in a blender and blitz until totally smooth.

It is quite a thick mixture so you may need to scrape down the sides a couple of times. If your blender has a tamper tool then that will come in handy.

Once the pastry case has finished blind baking, pour the filling into the case and spread it level. Bake for 35-45 minutes until the filling is set but still has a slight wobble in the middle.

If you use a 9 inch pie dish it will take nearer the 45 minute mark to cook through, and if you use a wider, shallower 10 inch tart tin it will take less time to cook.

Once the pie is baked, leave it to cool completely at room temperature before refrigerating it overnight.

Top Tips:

Make this vegan pumpkin pie the day before you want to serve it as it needs to chill in the fridge overnight.

The pastry can be made with either a vegan block butter/margarine (NOT the spreadable kind in a tub which has too high a water content for baking), or with refined coconut oil; or you can even use half and half if you like. The coconut oil version is a bit more delicate and difficult to work with but both kinds are delicious.

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).

I used individual spices in my pie but you can swap them for 2 1/2 tsp pumpkin spice blend instead.

For the filling 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.

Let the pie cool completely at room temperature before transferring it to the refrigerator to chill. This prevents the pie from cracking.

Any uneaten pie can be frozen for up to two months.

The maple pecans are optional but delicious; they also make a great snack!

Can I Make It In Advance?:

Yes! This vegan pumpkin pie will keep in the fridge for up to five days. The maple pecans can be made in advance as well and stored in an airtight container at room temperature. Don’t add them to the pie until just before serving however as the maple coating will begin to melt after a while.

More Vegan Pumpkin Recipes:

Vegan pumpkin cake with maple pecans and cinnamon buttercream
Vegan pumpkin bread
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

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 Pumpkin Pie

Vegan pumpkin pie - this vegan version of the classic American dessert is easy to make and indistinguishable from the original. It consists of a creamy, custardy spiced pumpkin filling with crisp pastry; you would never be able to guess that it is eggless and dairy free!

Course Dessert

Cuisine American

Keyword pie

Prep Time 25 minutes

Cook Time 1 hour 15 minutes

Chilling Time 12 hours

Servings 10 people

Author Domestic Gothess

Ingredients

Pastry:

250 g (2 cups) plain (all-purpose) flour
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/margarine (OR 125g (4.5 oz) refined coconut oil) cold and diced
1 Tbsp cold vodka optional
a little cold water as needed

Pumpkin Filling:

425 g (one 15oz can) pumpkin puree (not pumpkin pie filling)
250 g (8.8 oz) firm silken tofu (drain off the excess liquid)
150 g (3/4 cup) caster/granulated sugar
80 ml (1/3 cup) maple syrup
40 g (4 Tbsp) cornflour (cornstarch)
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp vanilla extract
1/2 tsp salt

Maple Roasted Pecans (optional):

200 g (2 cups) pecans
1/2 tsp ground cinnamon
1/4 tsp salt
1 Tbsp demarera sugar
3 Tbsp maple syrup

Instructions

Pumpkin Pie:

Start by making the pastry. Place the plain flour, icing sugar and salt in a food processor and pulse until combined.
Add the cold diced vegan block butter or coconut oil (or a mixture of both) and blend until the mixture resembles fine breadcrumbs and no lumps of fat remain.
Add the tablespoon of cold vodka (or water) and pulse again; drizzle in a little cold water as needed to bring the pastry together into a ball.
Cover the pastry and pop it in the fridge for half an hour until it has firmed up. If you are using coconut oil the pastry will firm up very quickly and it will be unworkable if it gets too cold so keep a close eye on it.
Once the pastry has chilled, roll it out on a floured surface until it is large enough to line a 23cm/9 inch round pie dish or a 25cm/10 inch round tart tin.
Gently transfer the pastry to the dish and press it right into the corners. Crimp the edges or trim off the excess pastry as you prefer and prick the base all over with a fork. The coconut oil version is quite delicate but if it cracks then you can just press it back together with your fingers.
Place the pastry base in the freezer for twenty minutes while you preheat the oven to 200°C/400°F/gas mark 6.
When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice. Make sure you spread them right into the corners.
Bake for 20 minutes then remove the tin foil and rice/beans and return the tart shell to the oven for 15 minutes or so, until it is golden and crisp. Place the baked shell on a wire rack and turn the oven down to 180°C/350°F/gas mark 4.
Place the pumpkin puree, silken tofu, cornflour (cornstarch), sugar, maple syrup, spices, vanilla and salt in a blender and blitz until totally smooth.
Pour the filling into the case and spread it level. Bake for 35-45 minutes until the filling is set but still has a slight wobble in the middle. If you use a 9 inch pie dish it will take nearer the 45 minute mark to cook through, and if you use a wider, shallower 10 inch tart tin it will take less time to cook.
Once the pie is baked, leave it to cool completely on a wire rack at room temperature then refrigerate it overnight before serving.

Maple Pecans:

Heat the oven to 160°C/320°F/gas mark 3. Line a baking tray with baking parchment.
In a bowl, toss together the pecans, cinnamon, salt, sugar and maple syrup. Make sure that the pecans are well coated.
Spread the pecans out in a single layer on the prepared baking sheet. Bake for 15 minutes then remove from the oven, give them a good stir and return to the oven for 5-10 minutes, until they feel dry to the touch
Leave to cool on the tray then transfer to an airtight container.

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.
Make this vegan pumpkin pie the day before you want to serve it as it needs to chill in the fridge overnight.
The pastry can be made with either a vegan block butter/margarine (NOT the spreadable kind in a tub which has too high a water content for baking), or with refined coconut oil; or you can even use half and half if you like. The coconut oil version is a bit more delicate and difficult to work with but both kinds are delicious.
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).
I used individual spices in my pie but you can swap them for 2 1/2 tsp pumpkin spice blend instead.
For the filling 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.
Let the pie cool completely at room temperature before transferring it to the refrigerator to chill. This prevents the pie from cracking.
Any uneaten pie can be frozen for up to two months.
The maple pecans are optional but delicious; they also make a great snack!

Gingerbread Cinnamon Rolls (Vegan)

October 31, 2019 by hannahhossack Leave a Comment

Gingerbread cinnamon rolls – these delicious vegan cinnamon rolls are flavoured with ginger and treacle making them a delicious, Christmassy version of the classic treat. Perfect for a special breakfast or brunch.

Ginger is one of my favourite spices, maybe even more so than cinnamon; even better when the two are combined such as with these amazing vegan gingerbread cinnamon rolls!

These are soft and fluffy cinnamon rolls with a fiery ginger and cinnamon sugar filling and a sweet, ginger spiked drizzle to finish. They are sweet, sticky and utterly irresistible!

The dough is made with dark brown sugar and treacle which give it a lovely depth of flavour, just like gingerbread. For an extra fiery kick I added a scattering of chopped crystallised ginger to the filling.

You can use stem ginger instead or omit it altogether if you don’t have either of those but I do love the extra burst of warmth and flavour it provides!

These vegan gingerbread cinnamon rolls would be perfect for a festive breakfast or brunch, or to snack on whilst watching the fireworks on bonfire night!

How To Make Vegan Gingerbread Cinnamon Rolls:

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

To make the dough, mix white bread flour, instant yeast, salt and dark brown soft sugar in the bowl of a stand mixer fitted with a dough hook and stir to combine.

Add lukewarm non-dairy milk (soy is best), melted vegan block butter and some treacle or molasses and mix to form a rough dough.

Knead with the stand mixer on a high speed for about 5-10 minutes, until the dough is smooth and stretchy and pulls away from the sides of the bowl cleanly. The dough should be soft and sticky, don’t be tempted to add more flour as this can result in dry cinnamon rolls.

If you don’t have a stand mixer it can be kneaded by hand on a lightly oiled surface but it is quite a messy job and a bench scraper will come in handy.

Shape the dough into a ball and place it in an oiled bowl, cover and place in a warm place to rise until it has doubled in size – about 1-2 hours.

For the filling, mix together light brown soft sugar, ground cinnamon, ginger and cloves in a bowl and set aside.

Once the dough has risen, punch it down and give it a brief thirty second knead to knock out any air bubbles.

Roll the dough out on a floured surface to an approx 30×45 cm / 12×18 inch rectangle then spread softened vegan butter evenly over the surface.

Scatter over the ginger cinnamon sugar mixture and press it down gently. Scatter over some chopped crystallised/stem ginger.

Roll the dough up tightly from one of the long edges into a sausage then use a sharp knife to slice the roll into twelve even slices.

Arrange them cut side down in a 23cm/9inch square tin or a 25cm round skillet lined with baking parchment.

Cover loosely and set aside to rise for about 1 hour until nice and puffy. If you press one gently the dough should spring back slowly. If it springs back quickly then they need a little bit longer. While they are rising preheat the oven.

At this point you can also place them in the fridge to rise overnight (straight after shaping them – don’t leave them to rise then refrigerate them). The following morning, let them come up to room temperature for 30-60 minutes until they are puffy (preheat the oven in the meantime) and bake as normal.

Once the buns have risen, bake for about 30 minutes, until the internal temperature reaches 94C/201F on a probe thermometer; this is the best way to tell when they are ready, you don’t want to be eating raw bread dough!

Cover them loosely with tin foil partway through baking if the tops start to colour too much.

Leave the cinnamon rolls to cool in the tin for about half an hour then carefully lift them out using the baking parchment and place on a wire rack.

To make the ginger glaze, sift the icing sugar into a bowl and gradually stir in some syrup from a jar of stem ginger and enough lemon juice or milk to form a thick but pourable glaze.

Drizzle the glaze over the tops of the buns and serve. Store any leftovers in an airtight container for up to two days.

Can I Make These Gingerbread Cinnamon Rolls In Advance?:

These rolls are best eaten on the day they are baked but they will be good for another couple of days, particularly if you warm them up for 10 seconds in the microwave before you eat them.

If you want to serve them for breakfast but you don’t want to have to wait hours and hours, you can follow the recipe as written until you have shaped the buns and placed them in the baking tin/skillet. Cover them loosely and place in the fridge to rise overnight.

The following morning, remove them from the fridge and let them come up to room temperature for 30-60 minutes until they are puffy then bake them.

Can I Freeze Them?:

Yes, the baked gingerbread cinnamon rolls can be frozen. Allow to defrost at room temperature then refresh in the microwave for 10-20 seconds before serving.

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.
Make sure that your yeast hasn’t expired! Out of date yeast can lead to bread that doesn’t rise.
You can make these gingerbread cinnamon rolls all in one day or you can break the work up a bit by preparing the rolls in the evening and placing them in the fridge to rise overnight then baking them in the morning once they have come up to room temperature.
The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.
You can add some chopped nuts or dried fruit to the filling if you like.
The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
The gingerbread cinnamon rolls are best eaten on the day they are baked but any leftovers will still be good the next day; especially if you warm them up a bit before serving.

More Vegan Ginger Recipes:

Easy vegan ginger cake

No-bake chocolate stem ginger tart

Vegan ginger bundt cake

Pear and ginger jam

Chocolate gingerbread biscuits

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.

Gingerbread Cinnamon Rolls (Vegan)

Gingerbread cinnamon rolls - these delicious vegan cinnamon rolls are flavoured with ginger and treacle making them a delicious, Christmassy version of the classic treat. Perfect for a special breakfast or brunch.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword cinnamon rolls

Prep Time 30 minutes

Cook Time 30 minutes

Rising Time 2 hours

Servings 12 people

Author Domestic Gothess

Ingredients

Dough:

450 g (3 + 3/4 cups) white bread flour
8 g (2 1/4 tsp) fast action/instant yeast
1 tsp salt
40 g (1/4 cup) dark brown soft sugar
250 ml (1 cup) lukewarm unsweetened non-dairy milk (soy is best)
60 g (1/4 cup) vegan block butter melted and cooled slightly
50 g (2 Tbsp) treacle or molasses

Filling:

120 g (2/3 cup) light brown soft sugar
2 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp ground cloves
60 g (1/4 cup) softened vegan butter
55 g (2 oz) chopped crystallised ginger/candied ginger/stem ginger

Glaze:

130 g (1 + 1/4 cups) icing (powdered) sugar
1 Tbsp syrup from a jar of stem ginger
1 Tbsp lemon juice or milk

Instructions

To make the dough, add the bread flour, instant yeast, salt and dark brown soft sugar to the bowl of a stand mixer fitted with a dough hook and stir to combine.
Add the milk, melted vegan block butter and treacle or molasses and mix to form a rough dough.
Knead with the stand mixer on a high speed for about 5-10 minutes, until the dough is smooth and stretchy and pulls away from the sides of the bowl cleanly. The dough should be soft and sticky, don’t be tempted to add more flour as this can result in dry cinnamon rolls.
If you don’t have a stand mixer it can be kneaded by hand on a lightly oiled surface but it is quite a messy job and a bench scraper will come in handy.
Shape the dough into a ball and place it in an oiled bowl, cover and place in a warm place to rise until it has doubled in size – about 1-2 hours.
For the filling, mix together the light brown soft sugar, ground cinnamon, ginger and cloves in a bowl and set aside.
Once the dough has risen, punch it down and give it a brief thirty second knead to knock out any air bubbles.
Roll the dough out on a floured surface to an approx 30×45 cm / 12×18 inch rectangle then spread the softened vegan butter evenly over the surface. Scatter over the ginger cinnamon sugar mixture and press it down gently. Scatter over the chopped crystallised/stem ginger.
Roll the dough up tightly from one of the long edges into a sausage then use a sharp knife to slice the roll into twelve even slices. Arrange them cut side down in a 23cm/9inch square tin or a 25cm round skillet lined with baking parchment.
Cover loosely and set aside to rise for about 1 hour until nice and puffy. If you press one gently the dough should spring back slowly. If it springs back quickly then they need a little bit longer. While they are rising preheat the oven to 180°C/350°F/gas mark 4.
At this point you can also place them in the fridge to rise overnight (straight after shaping them - don't leave them to rise then refrigerate them). The following morning, let them come up to room temperature for 30-60 minutes until they are puffy (preheat the oven in the meantime) and bake as normal.
Once the buns have risen, bake for about 30 minutes, until the internal temperature reaches 94°C/201°F on a probe thermometer. Cover them loosely with tin foil partway through baking if the tops start to colour too much.
Leave the cinnamon rolls to cool in the tin for about half an hour then carefully lift them out using the baking parchment and place on a wire rack.
To make the ginger glaze, sift the icing sugar into a bowl and gradually stir in the ginger syrup and enough lemon juice or milk to form a thick but pourable glaze. Drizzle the glaze over the tops of the buns and serve. Store any leftovers in an airtight container for up to two 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.
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.
Make sure that your yeast hasn't expired! Out of date yeast can lead to bread that doesn't rise.
You can make these gingerbread cinnamon rolls all in one day or you can break the work up a bit by preparing the rolls in the evening and placing them in the fridge to rise overnight then baking them in the morning once they have come up to room temperature.
The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.
You can add some chopped nuts or dried fruit to the filling if you like.
The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
The gingerbread cinnamon rolls are best eaten on the day they are baked but any leftovers will still be good the next day; especially if you warm them up a bit before serving.

Vegan Pumpkin Muffins

October 18, 2019 by hannahhossack 5 Comments

Vegan pumpkin muffins – these amazing vegan pumpkin spice muffins are moist, soft, flavourful and so quick and easy to make! They also use a full can of pumpkin puree! Eggless and dairy-free.

I know that I only very recently posted a recipe for vegan pumpkin bread and here I am posting pumpkin muffins already but I just can’t get enough of pumpkin based baked goods!

It’s not a very common thing here in the UK but it is one American trend that I am totally on board with and I think that the UK really needs to jump on the bandwagon!

These vegan pumpkin muffins are soft, moist, incredibly quick and easy to make and full of lightly spiced Autumnal flavours. They will keep for around five days in an airtight container and are perfect for snacking on.

They are so fluffy and delicious nobody would be able to guess that they are vegan! They also use up a full can of pumpkin puree so you aren’t left wondering what to do with the last little bit.

How To Make Pumpkin Puree:

I used tinned pumpkin puree to make these vegan pumpkin muffins 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 muffins, too wet.

How To Make Vegan Pumpkin Muffins:

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

Start by sifting together plain flour, pumpkin spice, bicarbonate of soda and salt.

In a separate bowl whisk together pumpkin puree, white sugar, light brown soft sugar, non-dairy yogurt, sunflower oil and vanilla extract.

Tip the dry ingredients into the wet and whisk gently until no dry lumps remain.

Divide the batter between a 12 hole muffin tin lined with muffin cases. I use an ice cream scoop to easily scoop the batter into the liners. This recipe makes 12 large muffins.

Bake the muffins for about 20-25 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

Leave the muffins to cool in the tin for a couple of minutes then carefully transfer them to a wire rack to cool completely.

Optional Mix-Ins:

I love these pumpkin muffins just as they are, but if you want to get creative why not try adding:

chocolate chips
dried cranberries
raisins
chopped pecans or walnuts
a streusel topping

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 muffins tough, just mix it until no dry lumps remain.
Using non-dairy yogurt in the batter helps to keep these muffins moist, but they should work with the same quantity of apple sauce instead.
The muffins are ready when a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
Store the muffins in an airtight container at room temperature for up to five days.

Can I Freeze These Vegan Pumpkin Muffins?:

Yes. These muffins freeze well in a freezerproof container. Allow to defrost at room temperature.

More Vegan Pumpkin Recipes:

Vegan pumpkin cake with maple pecans and cinnamon buttercream
Vegan pumpkin bread
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

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 Pumpkin Muffins

Vegan pumpkin muffins - these amazing vegan pumpkin spice muffins are moist, soft, flavourful and so quick and easy to make! They also use a full can of pumpkin puree! Eggless and dairy-free.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword muffins

Prep Time 10 minutes

Cook Time 20 minutes

Servings 12 muffins

Calories 196 kcal

Author Domestic Gothess

Ingredients

240 g (2 cups) plain (all-purpose) flour
1 1/2 tsp bicarbonate of soda (baking soda)
2 1/2 tsp pumpkin spice/mixed spice
1/2 tsp salt
425 g (15 oz) pumpkin puree (NOT pumpkin pie filling)
150 g (3/4 cup) caster sugar
90 g (1/2 cup) light brown soft sugar
120 ml (1/2 cup) unsweetened non-dairy yogurt (I use soy)
120 ml (1/2 cup) sunflower oil (or another flavourless oil)
2 tsp vanilla extract

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Line a 12 hole muffin tin with muffin liners.
Sift together the plain flour, pumpkin spice, bicarbonate of soda and salt. Set aside.
In a separate large bowl whisk together the pumpkin puree, caster sugar, light brown soft sugar, non-dairy yogurt, sunflower oil and vanilla extract.
Tip the dry ingredients into the wet and whisk gently with a balloon whisk until no dry lumps remain.
Divide the batter evenly between the muffin cases. I use an ice cream scoop to easily scoop the batter into the liners.
Bake the muffins for about 20-25 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
Leave the muffins to cool in the tin for a couple of minutes then carefully transfer them to a wire rack to cool completely. Once cool, store in an airtight container for up to five 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.

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.

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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.

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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.

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.