MINI VEGAN NO-BAKE CHOCOLATE ORANGE CAKE

When I was a child, my top three sweet treats included Jaffa cakes and marshmallow tea cakes, strawberry-flavoured, of course. And even though I haven't had either in years, even decades, my love for that signature combination of chocolate and oranges and strawberry marshmallows remains. So now, naturally, I find ways to incorporate those flavours in desserts that I enjoy.

This little cake is one of those sweet treats that are incredibly easy to make, require no oven, and almost no hard to find ingredients. Granted, xanthan gum is not that common of a staple, but if you cannot find it, simply omit it; it is there just to improve the jelly texture slightly, but I promise the cake will be lovely even without it.

If you enjoy that bitter dark chocolate flavour, feel free to use an 80-85% chocolate bar, it will be delightful. I opted for my signature 70% one just because more people like that one and enjoy the dessert that way. As always, serve it with fresh espresso, and enjoy!

Ingredients

For the hazelnut cake base

150 grams vegan vanilla biscuits, finely ground
50 grams toasted hazelnuts, finely ground
30 grams icing sugar, sifted
100 grams vegan block butter, melted
1/2 teaspoon vanilla bean paste
70 millilitres espresso, freshly pulled

For the orange jelly

100 grams fresh orange segments
50 grams granulated sugar
20 grams cornflour
1/4 teaspoon xanthan gum
20 grams vegan block butter
1/2 teaspoon vanilla bean paste

For the dark chocolate glaze

100 grams dark chocolate (70%)
25 millilitres neutral oil

Preparation

Start by making the no-bake cake base. Place the ground biscuits, icing sugar, and hazelnuts into a medium bowl, add the melted butter and hot espresso, along with the vanilla, and mix until combined.

Depending on the type of biscuits you use, you might need to add another splash of coffee or even soy milk, as the base should be soft and pliable.

Place a small cake ring or a bottomless springform pan (13 cm) on a cake platter, line it with a sheet of acetate or baking parchment, add press the batter down, creating the base of the cake. Level it as much as possible and set aside.

If your kitchen is very warm, you can refrigerate it.

Next, make the orange jelly. Segment the fruit directly over the saucepan you plan to use, to catch all the juice, and if you wish press it with a spatula to break apart the pieces. Separately sift together the cornflour and xanthan gum a few times, then add it to the fruit, along with the sugar. Whisk to combine well.

It is fine if there are some pieces of orange visible, it will all cook down.

Place the saucepan over medium heat and let it come to a boil. Once it starts to boil, cook until thickened, about 2-3 minutes, stirring vigorously. As soon as it is done, remove it from the heat and add in the vegan block butter and vanilla.

Mix well, either by using a wire whisk or an immersion blender, and immediately pour it over the cake. Press to even it out, level the top, and cover it with a piece of plastic wrap or a round of baking parchment. Place the cake into the refrigerator for at least 2 hours.

Once the jelly has firmed up, make the chocolate glaze. Chop the chocolate finely, add in the oil, and melt everything over low heat, stirring often. Let it cool down slightly and pour it over the jelly. Shake and tilt the pan to distribute the glaze evenly, and return everything to the fridge for at least 4 hours more. The cake is best served after about 15 minutes at room temperature, to soften slightly. Yields 8 rich servings or 12 more modest ones.

VEGAN APRICOT ORANGE TART

My love for old-fashioned desserts is something I've been very vocal about, and this one in particular is one of my favourites, specifically because of the pastry shell. It comes together incredibly quickly, it works perfectly with walnuts, almonds, hazelnuts, even peanuts, and it always bakes up perfectly. I have also been known to use it to make tiny little cookies, as well. It is simply that delicious.

Honestly, this type of dessert is overall one of my favourites, because I love apricots in desserts, and this one is a gorgeous texture symphony, especially with the jam topping and the crunchy shell. It also keeps for a long time and it does not have to be refrigerated.

I do have some additional advice for the pastry itself. The vegan butter does not have to be ice cold, but I find it works better if it is at least refrigerated before use. That way, the dough stays nice and cold. It will, however, absorb some of the moisture from the filling, especially after a few days, so keep that in mind.

And speaking of the filling, fresh, ripe apricots are the best, but if they are not in season, feel free to use canned or defrosted, it will work just as well. Although, I do find canned fruit to lack flavour, so feel free to add a bit of apricot extract or apricot liqueur if you wish.

Ingredients

For the tart shell

375 grams plain flour
50 grams blanched almonds, finely ground
100 grams icing sugar
200 grams vegan block butter, cold
30 millilitres fresh lemon or orange juice

For the apricot filling

300 grams apricots, fresh, defrosted, or canned
100 grams granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
100 millilitres fresh orange juice
50 grams cornflour
50 grams vegan block butter
1/2 teaspoon vanilla bean paste

For the orange jam topping

200 grams fresh orange segments
50 grams granulated sugar
1/2 teaspoon vanilla bean paste

Preparation

Start by making the orange jam. Segment the fruit directly over the saucepan where you plan to cook it, to catch all the juices, add in the sugar and vanilla, and place it over medium-high heat. Cook and stir until it thickens up and reduces to about 100 grams of jam. Depending on the size of your pan, that could take up to 15-20 minutes. Just keep cooking and stirring until it thickens up nicely, it does not have to be very thick in texture. Set it aside to cool.

Next, make the filling. Finely chop the apricots and place them in a heavy saucepan, along with the sugar and spices. Place the saucepan over medium-high heat, letting the apricots soften and heat up slowly. Cook, stirring often, for about 10-15 minutes, until the fruit cooks and starts to resemble jam. Separately whisk together the orange juice and cornflour, add it to the fruit, and cook for a minute or two more. This will give the filling a bit of body. Remove from the heat, add in the vanilla and vegan butter, and mix and fold until combined. Set it aside to cool.

To make the shell, start by preheating the oven to 180°C and very lightly greasing and flouring a 26-cm tart pan, preferably with a pop-up bottom. Place the cold vegan butter into a medium bowl, add in the icing sugar, and mash them together using a fork or a pastry blender. Keep mashing until it all blends together. Add in the fresh lemon juice and combine everything. If it looks like it is splitting, that is fine.

Sift in the flour and the icing sugar, add in the ground almonds, and stir with a fork until coarse crumbs form. Knead briefly with your hands, only until it comes together into a ball. Roll the dough into a circle, about 30 cm in diameter, and fit it into the tart pan. Remove any excess dough, dock the entire surface with a fork, and bake it immediately in a nicely preheated oven, at 180°C, for about 20 minutes. It should not get too dark. Remove from the oven and let cool completely. If you want, you can bake the extra dough you have, at the same temperature, until golden, for some extra crunchy topping on the tart.

Once the shell and the filling are cool, fill the tart shell gently, top the filling with the orange jam, and let it sit overnight in a cool place, but not in the refrigerator. When ready to serve, sprinkle some toasted ground almonds on top, or the crushed pieces of baked dough you have and serve with coffee. Yields 12 servings.

NO-BAKE MINI VEGAN CHOCOLATE BISCOFF BROWNIES

Although autumn just started, we are already in single-digit temperatures, and that really calls for cosy treats and favourite tea served in fancy teacups. And what better treat to have than a miniature vegan brownie with a delicious layer of frosting?

Biscoff has been my firm favourite ever since I first sampled it, and I am very proud to say that I always have a jar or two in my pantry, year-round. I find it perfect for all sorts of desserts, from tiny petit fours to cake fillings.

And these no-bake brownies are simply phenomenal for a little tea-time treat. Rich chocolate and almond brownies, gorgeous Biscoff frosting, and a mighty layer of double chocolate ganache. Perfection in a tiny bite.

And if you are a fan of mini vegan treats, I am happy to tell you that you can find many more of them in my cookbooks.

Ingredients
For the no-bake vegan brownies
100 millilitres espresso or brewed coffee
50 grams light brown sugar
100 grams vegan block butter
50 grams dark chocolate (70%)
1 teaspoon vanilla bean paste
100 grams toasted almonds, ground
100 grams vegan vanilla biscuits, ground
10 grams unsweetened cocoa powder
For the Biscoff frosting
180 grams Biscoff (Lotus, Speculoos) creamy spread
50 grams vegan block butter
1/2 teaspoon vanilla bean paste
For the ganache topping
50 grams dark chocolate (75%)
30 grams vegan milk chocolate
60 millilitres vegan double cream
15 grams vegan block butter

Preparation

Start by lining a small rectangle cake pan or a cake form (15x15 cm) with baking parchment. Set aside. Pour the freshly pulled espresso or brewed coffee into a heavy pot, add in the sugar, diced vegan butter, vanilla, and chopped dark chocolate, and place it over medium heat. Let everything melt together slowly, without coming to a boil.

Once melted, remove it from the heat and add in the ground almonds. Mix them through well, and then add in the ground biscuits and sifted cocoa powder. Mix very well, either with a wooden spoon or a sturdy spatula, and immediately transfer the batter to the prepared pan. Level it nicely and place it into the refrigerator for about 10-15 minutes, so it can firm up.

Once the brownies have firmed up, move onto making the Biscoff frosting. Place the spread into a heavy saucepan, add in the diced vegan butter, and place it over low heat. Once it starts to soften, add in the vanilla, and start to mix and fold, until combined. It should not take long, just for the frosting to be combined well. Once pourable and ready, remove the base from the refrigerator, pour on the frosting, tap the pan to level it nicely, and return it to the refrigerator for at least an hour.

To make the ganache topping, chop up both types of chocolate finely, and add them to a small saucepan. Pour in the vegan double cream, add in the vegan butter, and place over medium heat. Allow for it to melt slowly and fully combine, and quickly pour it over the Biscoff frosting. Return to the refrigerator for at least 4-6 hours, to set. Serve with some melted vegan white chocolate and freshly pulled espresso. Yields 16 modest servings.

MINI VEGAN ALMOND WHITE CHOCOLATE CAKE

Mini vegan cakes are one of my greatest loves. Without a doubt, I absolutely enjoy making them as much as sampling them. There is something so perfect about them.

This one is no different. Layer upon layer of vegan vanilla almond cake and vegan white chocolate ganache, enriched with toasted almonds. Marvellous for tea or coffee, on any given day.

It is incredibly easy to prepare, although it does require a bit of planning, because of the ganache, but it is all quite straightforward as far as the process goes. A bit of mixing, a bit of layering, and she is ready to be proudly displayed and enjoyed.

As for the whipped cream stabiliser - it is called differently in different countries - Kremfix, Sahnesteif, pannafix, Whip It, etc; but any cream stabiliser made for 200-250 millilitres of cream will work perfectly. It gives the cake stability and makes the slices so much neater.

And if you are a fan of my mini vegan cakes, I am happy to tell you that you can find many more of them in my cookbook.

Ingredients
For the soft almond cake layers
125 grams plain flour
3/4 teaspoon baking soda
125 grams granulated sugar
40 grams toasted almonds, finely ground
180 millilitres carbonated water
1 1/2 teaspoons apple cider vinegar
25 millilitres neutral oil
1 teaspoon vanilla bean paste
For the white chocolate almond filling
200 grams vegan white chocolate, finely chopped
200 millilitres vegan double cream
1/2 teaspoon vanilla bean paste
50 grams toasted flaked almonds, finely crushed
2 tablespoons soy milk powder
2 teaspoons whipped cream stabiliser
For serving
75 grams toasted flaked almonds

Preparation

Start by making the vegan white chocolate filling. Chop the chocolate very finely and place it in a saucepan. Add in the vegan double cream and vanilla, and place everything over low to medium heat.

Melt it together slowly, stirring gently until combined. Remove from the heat, and let it cool down to room temperature. Cover the surface with a piece of cling film or baking parchment, and place into the refrigerator for at least 6 hours.

To make the vanilla cake layers, start by preheating the oven to 180°C and lining a square medium cake pan (18x18 cm) with baking parchment. Set aside. Sift together the plain flour and baking soda into a medium bowl, and add in the sugar and almonds. Whisk well and pour in the water, oil, vinegar, and vanilla. Gently whisk together until just combined. Pour into the prepared pan.

Bake the cake immediately in a nicely preheated oven, at 180°C, for about 15-20 minutes. Typically, this particular cake is done by the 18-minute mark in my oven. Do check it with a toothpick, making sure it stays soft and fudgy. Let it cool in the pan completely.

When everything is cool and ready, proceed to assemble the cake. Whip the white chocolate ganache until soft peaks form, add in the crushed almonds, soy milk powder, and whipping cream stabiliser, and continue mixing until stiff peaks form. Divide it into parts, one slightly larger than the other, and then divide the smaller part in three, by weight.

Level the cooled cake if needed, slice it in half lengthwise, to create two thin and long strips of cake, and then cut each of them in half to create four very thin layers. Place the first cake layer on the serving platter, and add a portion of the prepared filling. Continue stacking the cake layers until all of them are used up.

As the cake is firm, use the reserved filling to frost and decorate to your liking. Place it into the refrigerator for 8 hours, and serve with strong coffee and additional flaked almonds. Yields 8 rich servings or 12 modest ones.

MINI VEGAN FIG COFFEE CAKE

We are mere days away from autumn and there are almost no figs to be found on the farmer's market. They've had a good season this year, but I cannot help but be a little sad that they will not be available until next summer. Still, I have plenty stashed in my freezer, for sweet little treats like this one.

A lovely and soft cake, a rich fig jam swirl, and a wonderful crumb topping, like a little crown. What more could one want from a cake?

With all cakes of this type, I always say they are even better the next day. The flavours meld together, the crumb topping softens just a little, and the texture of the filling becomes even more prominent.

Kept in a sealed container, it will keep for days on the counter. That is also what makes it great for meal prepping, if you like to do that. And it is also great for lunch boxes, sans any icing sugar, to make it tidier.

Ingredients
For the coffee cake
130 grams plain flour
1 teaspoon baking soda
100 grams granulated sugar
50 grams toasted walnuts, ground
2 teaspoons apple cider vinegar
25 millilitres neutral oil
1 teaspoon vanilla bean paste
180 millilitres carbonated water
For the fig swirl
300 grams fresh, ripe figs
100 grams brown sugar
2 teaspoon cold water
1 teaspoon cornflour
For the crumb topping
20 grams vegan block butter, melted
20 grams granulated sugar
40 grams plain flour

Preparation

Start by making the fig filling. Purée the figs until completely smooth, pour into a heavy-bottomed pot, add in the sugar, and place over medium heat. Let it slowly come to a boil, stirring from time to time, and cook for about 15 minutes, until thickened.

While it will resemble jam, it should not reach the jam setting point.

Separately whisk together the cornflour and cold water, add them to the jam, and cook, stirring constantly, for about 5 minutes or so. Remove from the heat and let it cool down completely.

To make the cake batter, start by preheating the oven to 180°C. Line a small round, preferably deep, cake pan (13 cm) with baking parchment, bottom and sides.

A deeper cake pan works the best, because that way the cake can rise well, and there is plenty of room for the filling and crumb topping.

Next, sift the flour and baking soda together, add in the sugar and walnuts, and whisk to blend well. Separately whisk together all the wet ingredients, add them to the prepared dry ingredients, and mix until just combined.

There is no need to stir too much, as the batter comes together easily.

To make the crumb topping, melt the vegan block butter, add in the sugar and flour, and mix until big pieces of crumble form. Set briefly in the refrigerator.

Pour half of the cake batter into the prepared pan, add half of the fig filling, pour the remaining cake batter on top, and place it immediately in the preheated oven, for just 10 minutes, so the surface firms up slightly. After about 10 minutes or so, take the cake out of the oven, add the rest of the filling, followed by the crumb topping, and continue to bake for another 55-60 minutes, checking early on, so the cake stays soft. It does bake for a fairly long time, but do check it earlier.

Once baked, remove from the oven, and let it cool down completely in the pan. Serve with coffee. Yields 8 servings.