VEGAN SPICED FRUIT & WALNUT STRUDEL

I have always loved abundant pastry, even as a child. Yes, there is a great deal of crunchy goodness in layered filo pastries, but I still prefer when there is plenty of filling. And as you can see, pretty much all my strudels are like that.

The absolutely timeless blend of apples, plums, apricots, and walnuts is perfect in every form, and when it's enriched by warm wintery spices, it can only become even better. I did add some vegan milk chocolate on top, for good measure, of course.

One thing I want to point out is that the slices will not be perfect if you try to slice while it's still warm. That goes for all pastries and cakes, honestly, but when a strudel is this generously filled, it becomes even more prominent. So if you don't mind messy slices, do enjoy it warm. If you want them neat, you will have to wait for the filling to cool down all the way through.

To my heart, this type of strudel pairs perfectly with piping hot strong coffee and some melted chocolate on top, but I leave that choice to you.

Ingredients

For the strudel rolls

8 filo sheets, around 250 grams total
250 grams cooking apples, peeled and grated
200 grams plums
50 grams dark brown sugar
65 grams semolina
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
50 grams toasted walnuts, ground

For the layering

200 grams apricot jam
25 millilitres fresh lemon juice
200 grams toasted walnuts, ground

For the syrup

100 millilitres boiling water
50 millilitres neutral oil
2 teaspoons vanilla bean paste

Preparation

For strudels like these, always start by making the fruit filling, because it needs to cool down before rolling up the filo rolls. Add the grated apples and plums into a blender jar, and let it run until a smooth purée forms. Add in all the remaining ingredients except for the walnuts, and let the blender run again. Pour the spiced fruit purée into a heavy saucepan, and place it over medium-high heat. Let it come up to a boil slowly, and do not walk away from it. It has plenty of sugar and it can catch on the bottom of the pot. Mix it from time to time until it starts to boil, and once it does, cook and stir for about 5-7 minutes, until thick. Remove from the heat, add in the ground walnuts, and stir them through very well. Let the filling cool down to room temperature, stirring from time to time.

Once the filling is ready, divide the filo sheets into two stacks, four sheets in each. Divide the cooled filling into two disposable piping bags. Mix together the apricot jam and lemon juice, and set them aside. Prepare the ground walnuts in one bowl, and the syrup ingredients in another. Having everything ready helps with the layering. Let the oven preheat to 200˚C and line a large baking sheet with baking parchment.

Take one filo sheet, lay it flat on your work surface, brush it generously with the water and oil mixture, followed by the apricot jam. Sprinkle some of the ground walnuts, take another filo sheet, lay it on top, and repeat until you use up three filo sheets from one stack. Make sure you have enough jam and walnuts for the second set of filo sheets. Place the final sheet on top of those three, and place the filling along the edge of that sheet. Roll everything up into a somewhat firm roll, and place it on the baking sheet. Repeat with the second set of sheets, forming two big rolls.

Brush the rolls with any remaining water and oil mixture, and bake immediately, in a nicely preheated oven, at 200˚C, for about 25-30 minutes. Once baked, take them out of the oven, let them cool down to your preference, and serve. Yields 8 generous servings.

MINI VEGAN STRAWBERRY ROSÉ TRUFFLE CAKE

A lovely mini vegan cake, with a hidden Rosé wine charm and sweet ripe strawberries. Tender cake layers, luscious strawberry truffle cheesecake filling, and delightfully sweet Rosé caramel drizzle make this cake the perfect holiday treat. Maybe not typically wintery in flavour combination, but festive nonetheless.

Made without any vegan butter, but with plenty of vegan double cream, the filling simply melts on every bite. And sweet jammy strawberries can only make things even better.

The recipe will work just fine with both fresh, ripe strawberries and defrosted ones. Simply let them thaw completely, mix them with lemon and sugar, and they will be perfect. However, I do find that defrosted fruit sometimes lacks flavour just a little bit, so if that is the case, feel free to add a drop or two of strawberry flavouring.

Ingredients

For the soft Rosé cake layers

200 grams plain flour
1 1/2 teaspoons baking powder
200 grams granulated sugar
30 millilitres neutral oil
2 teaspoons vanilla bean paste
220 millilitres Rosé wine, unfined

For the strawberry truffle filling

300 grams strawberries, fresh or defrosted
1 lemon, preferably organic
75 grams granulated sugar
100 grams vegan cream cheese
200 millilitres vegan double cream
1 teaspoon vanilla bean paste
1 teaspoon whipped cream stabiliser

For the Rosé caramel sauce

350 millilitres Rosé wine, unfined
150 grams granulated sugar

Preparation

Start by making the strawberry jam. Add the fruit into a heavy pot or a larger saucepan, add in the lemon juice and sugar, and place it over medium heat. Alternatively, for a completely smooth texture, puree the fruit completely before adding in the lemon and sugar. Let it heat up slowly and bubble away for at least 25-30 minutes, stirring often. The goal is to reduce the fruit into a thick paste, weighing around 200 grams. The longer you cook it, the thicker it will be. Once done, remove from the heat and let it cool down completely.

Next, make the wine caramel sauce. Pour the wine into a heavy-bottomed saucepan, add in the sugar, and place it over medium heat. You do not have to stir it, but make sure it is not catching on the bottom of the pan. Let it cook for about 30 minutes, or until thickened and reduced to about 120-150 ml. It will look runny at this point, but that is fine, it will thicken as it stands. Remove from the heat and let it cool down completely.

To make the cake layers, start by preheating the oven to 180°C and lining a medium cake pan (16 cm) with baking parchment, bottom and sides. Sift together the flour with the baking powder, add in the sugar and whisk well. Add in all the wet ingredients and gently stir to combine. It may bubble up because of the wine, but that is fine. Pour into the prepared pan and bake immediately in a nicely preheated oven, at 180°C, for about 35 minutes. Make sure you check the cake early on, so it stays moist. Once baked, remove from the oven and let it cool down in the pan completely.

Once everything is ready, proceed to make the filling and assemble the cake.

Weigh out 200 grams of the prepared jam, add in the cold vegan cream cheese, and fold them together using a spatula. Do not overmix at this stage, there is no need. Whip the vegan double cream in a separate large bowl, alongside vanilla, until it starts to form soft peaks. Add in the jam and cream cheese mixture, along with the whipped cream stabiliser, and whip on the highest setting until stiff peaks form. Divide the filling into four equal parts by weight.

Level the cake if needed, and slice it into four thin layers. Be patient with this step, because the layers are very thin. Place the first cake layer on the serving platter, and add in one portion of the filling. Drizzle some of the wine caramel sauce, and top with another cake layer. Repeat the process until all the layers are used up, and decorate the cake using the remaining filling. Place the platter in the refrigerator for at least 8 hours, and serve in thin slices with freshly brewed coffee and some more of the Rosé caramel sauce. Yields 12 rich servings.

MINI VEGAN APPLE PECAN CAKE

If I had to choose a favourite flavour combination, I think it would be almost impossible to choose between chocolate orange, chocolate cherry, and walnut apple. Each one brings something so unique and wonderful, and each one works perfectly in every possible form of dessert.

But when it comes to making a cake that I know everyone will love, my choice is always walnuts and apples, and in this case, pecans and apples. Maybe it's tradition, maybe it's nostalgia, but something about the aroma of toasted walnuts and the pleasant tanginess of apples makes everyone swoon.

And if you go through my desserts, you will actually see how many variations of walnut apple recipes I have. That is a true testament of how loved that flavour pairing truly is.

Rich homemade apple butter, soft and light pecan cake layers, and a robust pecan buttercream make this little beauty a true little gem, perfect for smaller gatherings. The cake stays moist for quite a few days, actually, and it slices wonderfully, which I find important for serving, especially if the cake is being sliced right at the table.

My recommendation would be, as always, strong espresso or freshly brewed coffee, but as many have said, the cake pairs very well with apple brandy. Let the cake stand at room temperature for 10-15 minutes, serve it in thin slices, and enjoy!

Ingredients

For the apple butter

400 grams sweet apples, peeled and cored
50 millilitres water
50 grams coconut sugar

For the soft pecan cake layers

80 grams plain flour
80 grams granulated sugar
80 grams toasted pecans, finely ground
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon cinnamon, or to taste
1/4 teaspoon apple cider vinegar
15 millilitres neutral oil
20 grams prepared apple butter
1 teaspoon vanilla bean paste
120 millilitres carbonated water

For the vegan pecan buttercream

150 grams vegan block butter, softened
100 grams icing sugar, sifted
120 grams toasted pecans, finely ground
2 teaspoon vanilla bean paste
30 grams prepared apple butter

Preparation

Start by making the apple butter. Peel and dice the apples, place them in a heavy pot, along with the water. Place over medium heat and cook until tender. Blend them into a smooth puree, weigh out 350 grams, and save the rest for oatmeal or future desserts. Add the weighed apples back into the saucepan, add in the sugar, and return it to medium-high heat. Cook until reduced by half, or until you get 150 grams. That could take around an hour, depending on your pot. The longer you cook it, the thicker it will be, naturally. Remove it from the heat and let it cool down completely.

To make the soft pecan cake layers, let the oven preheat to 170°C and line a small round cake pan (13 cm) with baking parchment, bottom and sides. Sift together the flour, baking powder, baking soda, and cinnamon, add in the pecans and sugar, and whisk very well. Add in all the wet ingredients in no particular order, and mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 170°C, for about 30-35 minutes. Check the cake for doneness early, so it stays moist. Remove from the oven and let it cool down completely in the pan.

To make the buttercream, start by whipping the softened vegan block butter until very light and creamy, at least 5 -7 minutes. Add in the vanilla, prepared apple butter and pecans, and whip very well. Once it almost resembles whipped cream, place the bowl in the refrigerator for about 10-15 minutes.

Once everything is ready, proceed to assemble the cake.

Level the cake if necessary, and slice it into three thin layers. Divide the filling into three equal parts. Place the remaining apple butter in a piping bag with the tip cut off.

Place the first layer onto the serving platter, add a third of the filling, followed by half of the apple butter, and repeat the process once more. The cake is rather firm, so it can be decorated with the remaining filling.

Place the platter into the refrigerator for at least 8 hours, and serve in thin slices, with strong coffee. Yields 6 rich or 8 modest servings.

Author's note: If you have apple butter you enjoy, feel free to use that one instead of making your own. The only thing that matters is that the apple butter is thick and not runny or watery, as that will potentially cause the buttercream to split.

VEGAN CARAMEL ALMOND MOUSSE CHEESECAKE

Chocolate, almonds, caramel. That right there tells the whole story of this little cheesecake. Absolute perfection in a tiny dessert form, especially when it's very well-chilled.

You will notice I used extra dark chocolate. Because the cheesecake batter is very sweet, you do need that hit of that pleasant bitterness from the chocolate. Now, admittedly, that is a biased statement, as you know I love my chocolate very dark and bitter, but I would honestly recommend not using milk or even cooking chocolate, just to keep the balance of sweetness.

Date syrup is my preferred liquid sweetener these days, but pure maple syrup would work just as well, it all depends on what type of caramel flavour you prefer. Date syrup is also sticky, a lot stickier than maple syrup, so make sure you stir the liquid ingredients well before adding the almonds, because it can and will clump.

On a final note, if your batter seems too soft to you even after whipping with the double cream, do not hesitate to add a teaspoon of whipped cream stabiliser. Not all vegan cream cheeses are the same and not all vegan creams are the same. Some are inevitably with a higher water content and that can affect the final texture of the mousse.

And of course, by all means, feel free to use a slightly larger cake pan and adjust the baking time accordingly. That will give you a much more stable cheesecake, perfect for gifting and gatherings.

Ingredients

For the fudge brownie base

75 grams plain flour
1/8 teaspoon baking soda
65 grams granulated sugar
20 grams unsweetened cocoa powder
45 grams vegan block butter
15 millilitres vegetable oil
40 millilitres water
1/2 teaspoon vanilla bean paste
1/2 teaspoon almond extract
pinch of salt

For the vegan cheesecake

100 grams vegan cream cheese
50 millilitres date syrup
60 grams extra dark chocolate (85%)
1/2 teaspoon vanilla bean paste
3 tablespoons unsweetened cocoa powder
1 tablespoon soy milk powder
100 grams toasted almonds, finely ground
200 millilitres vegan double cream

Preparation

Start by making the brownie base. Let the oven preheat to 180°C and line a small round cake pan (15 cm) with baking parchment. Take a saucepan and add in the sugar, cocoa powder, vegan butter, oil, water, flavourings, and salt, and place it over medium heat. Let everything melt together slowly. Once melted and hot, but not boiling, remove from the heat and quickly sift in the flour and the baking soda. Mix only until incorporated.

Immediately pour the batter into the prepared pan and bake, in a nicely preheated oven, at 180°C, for about 12-15 minutes. Depending on your oven, the brownie might take a bit longer to bake through, so make sure to check with a toothpick early. Take it out of the oven, and let it cool completely in the pan.

Once the brownie base is cool to the touch, proceed to make the cheesecake.

To make the cheesecake, sift together the cocoa powder and soy milk powder, and set aside. Chop up the chocolate finely, add it to a small saucepan, add in the date syrup and vanilla, and melt everything together over low heat, making sure it does not come to a boil.

Once melted, remove from the heat and let it cool down, making sure it is still pourable. As soon as the chocolate is ready, add in the cream cheese and fold it through using a spatula. Add in the almonds, and mix and fold until mostly incorporated. In a separate large bowl, whip the vegan double cream until very soft peaks form. Add in the cream cheese mixture, and continue to whip on the highest speed until firm peaks form.

Remove the brownie base from the cake pan, place it on the serving platter, and close a cake ring around it. Add a tall strip of acetate and then add in the cheesecake batter in a few additions, making sure there aren't any air pockets. Place the platter in the refrigerator for at least 8 hours. Serve in thin slices with strong coffee. Yields 16 servings.

VEGAN APPLE WALNUT CAKE BARS

Apples, walnuts, cinnamon, vanilla, and some fresh orange zest, for good measure. Those are the flavours of the season, as far as I am concerned.

There is something wonderfully rich in a simple walnut vegan sponge cake that allows it to be paired with many different fillings and toppings, and it will always be perfect. Here, as you will see, I paired it with a simple, yet delicious apple filling.

And these bars truly feed a crowd, especially because they keep amazingly well at room temperature, in a sealed container. They might be good for meal prep, as well, because they are entirely vegan, and they are quite easy to pack in a lunch box, surprisingly enough.

So whether you serve them at a gathering, or with a hearty afternoon coffee, I do hope you enjoy them as much as I did.

Ingredients

For the cinnamon walnut base

100 grams plain flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
80 grams dark brown sugar
50 grams toasted walnuts, ground
15 millilitres neutral oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste
140 millilitres carbonated water

For the apple filling

600 grams apples, peeled and grated finely
75 grams light brown sugar
1/2 teaspoon fresh orange zest
20 grams semolina

For the walnut cake layer

100 grams plain flour
100 grams granulated sugar
1 teaspoon baking powder
35 grams toasted walnuts, ground
15 millilitres neutral oil
1/2 teaspoon vanilla bean paste
120 millilitres carbonated water

For the topping

70 grams rosehip jam
30 grams walnuts or almonds, optional

Preparation

Start by making the filling, as it needs a bit of time to cool down. Grate the apples finely, add in the sugar and the orange zest, and place it over medium high heat. Let it slowly come to a boil, and cook, stirring often, for 10-15 minutes, or until thickened and fragrant. At that point, add in the semolina and cook, stirring constantly, until it thickens and starts to resemble custard. That could take up to 5-7 minutes, depending on the width of the pan you use. Once cooked, remove from the heat and let it cool down slightly.

Start working on the cake layers right after cooking the filling. Let the oven preheat to 180°C and line a rectangular cake pan (20x30 cm) with baking parchment.

For the base layer, with walnuts and cinnamon, mix together the flour with the baking soda and cinnamon, add in the walnuts and sugar, and whisk to combine. Add in all of the wet ingredients, without any particular order, and mix until just combined. Pour the batter into the prepared pan and place it in the preheated oven as soon as the batter comes together. Let it bake, undisturbed, for about 10-15 minutes, until it starts to firm up.

While that is baking, make the top cake layer. Once again, whisk or sift together the flour with the rising agent, this time baking powder, add in the sugar and walnuts, and blend to combine. Pour in all of the wet ingredients, and mix until just combined.

Remove the pan from the oven, gently add the apple filling, spread it as evenly as you can, pour over the walnut cake layer, and return to the oven to bake for another 20-25 minutes, for a total of 35-40 minutes. Mine took exactly 37. It should be slightly crispy on the edges.

As soon as it is baked, remove it from the oven and spread the rosehip jam on top. There is plenty of jam to cover the whole surface. Sprinkle with ground walnuts or flaked almonds, and let it cool down completely in the pan. Once cool, serve it rich slices with strong coffee. Yields 24 large individual slices.