MINI VEGAN ESPRESSO BROWNIE COFFEE CAKE

I believe the title of this recipe is the perfect answer to any question about how much exactly I enjoy coffee. A coffee coffee cake actually fits perfectly into the image people already have of me in regards to caffeine.

Sweet jokes aside, it is a marvellous little cake with a tender crumb, rich brownie filling, and a wonderful crumb topping. The coffee flavour is prominent, but that is the point. I encourage you to reduce or increase the amount of espresso to your liking, especially if you are not serving the cake to children.

Feel free to add a tiny splash of your favourite coffee liqueur to the batter itself, it will be an excellent addition. Just make sure not to add too much, because we still need the cake to bake through and have a lovely crumb texture.

I've served it straight from the oven, as well as completely cooled, and I have to say I do enjoy it either way. So serve it to your liking, maybe even including a tiny scoop of vanilla ice cream, and enjoy!

Ingredients

For the espresso coffee cake

90 grams plain flour
10 grams unsweetened cocoa powder
small pinch of cardamom
30 grams ground toasted walnuts, finely ground
50 grams granulated sugar
50 grams brown sugar
3/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
110 millilitres carbonated water
1 tablespoon instant espresso powder
10 millilitres boiling water
25 millilitres neutral oil
1 teaspoon apple cider vinegar
2 teaspoons vanilla bean paste

For the brownie filling

15 grams unsweetened cocoa powder
15 grams icing sugar
30 grams vegan block butter
30 grams dark chocolate (70%), chopped
45 millilitres soy milk
1/2 teaspoon vanilla bean paste
25 grams plain flour

For the crumb topping

20 grams vegan block butter, melted
20 grams granulated sugar
40 grams plain flour

Preparation

Start by making the crumb topping. Mix the melted vegan block butter with the sugar and flour until big pieces of crumble form. Place it in a little bowl, and store in the refrigerator until needed.

Turn the oven on to preheat to 180°C and line a small rectangle cake pan (12x12 cm) with baking parchment, bottom and sides. It is best to use a deeper cake pan, so the cake can rise nicely and that there is enough room for the topping.

Just before making the cake batter, make the brownie batter filling. Place the vegan butter, dark chocolate, soy milk, and vanilla into a small saucepan, and whisk well. Sift in the cocoa powder and icing sugar, and whisk well. Place the pan over medium heat, and gently melt everything together until smooth, but do not let it boil. Remove from the heat, add in the flour, and mix until just combined. Set it aside at room temperature or pour it into a piping bag.

Sift together the flour, cocoa powder, cardamom, baking powder, baking soda, and salt, add in the ground walnuts and both types of sugar, and whisk to combine. Separately whisk together the instant espresso powder with the boiling water, and add it to the dry ingredients along with the rest of the wet ingredients. Mix until just combined, so the cake stays soft.

Pour the cake batter into the prepared pan and place it immediately in the preheated oven, for just 15 minutes, so the surface firms up slightly. After about 15 minutes or so, take the cake out of the oven, add the brownie filling and the crumb topping, and continue to bake for another 15-20 minutes, for a total of 35 minutes. Make sure you check the cake early on, so it doesn't overbake.

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

MINI VEGAN BISCOFF WALNUT LAYER CAKE

I've spoken quite a few times about how much I disliked walnut cake as a child. That was the only cake available growing up, because we had the same thing for every single occasion… And it was a walnut cake.

And even as a child, I preferred to have some variety around desserts. I remember thinking that there has to be at least another cream filling to use with the cake, and that says everything about my tiny little self's pursuit of recipe development at the age of seven.

Many, many years later, I decided to bake myself a walnut cake, purely for nostalgic reasons. What I discovered was that I did not dislike the cake itself, I disliked the cake-to-filling ratio and the crunch of the undissolved granulated sugar in the filling.

So I got to work and created almost a template for walnut cake layers that works flawlessly with every possible filling. But as always, the cake is simply special with the cinnamon and spice notes from the Biscoff spread. There truly is something timeless in those warm spices and how well they pair with walnuts.

Ingredients

For the vegan walnut cake layers

200 grams plain flour
200 grams granulated sugar
120 grams toasted walnuts, finely ground
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
240 millilitres carbonated water
35 millilitres neutral oil
1 teaspoon vanilla bean paste
1 1/4 teaspoons apple cider vinegar

For the Biscoff filling

350 grams Biscoff Lotus spread, at room temperature
200 millilitres vegan double cream
1/2 teaspoon vanilla bean paste

For the chocolate glaze

80 grams extra dark chocolate (85%)
2 tablespoons neutral oil

Preparation

Start by making the cake layers. Let the oven preheat to 180°C and line a square cake pan (18x18 cm) with baking parchment, bottom and sides.

Sift the flour with the baking powder and baking soda, add them to a medium bowl, add in the sugar and walnuts. Whisk well to combine. Pour in all of the wet ingredients, without any particular order, and mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 22-25 minutes. Remove from the oven and let it cool down in the pan completely.

My cake was done after exactly 23 minutes.

When the cake is cool and ready, make the Biscoff cream filling. Whip the vegan double cream until soft peaks form, add in the softened Biscoff spread and vanilla, and whip with an electric mixer on high until it becomes lighter in colour and very fluffy. Make sure not to overmix it, as it should be firm, but not dry.

Once everything is ready, proceed to assemble the cake. Level the cooled cake if needed, slice it in four thin layers, and divide the cream filling into four equal parts. This is best done by weight.

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 remaining cream to frost and decorate to your liking. Place it into the refrigerator for at least 8 hours. Once the cake is ready, melt together the dark chocolate and the neutral oil, and abundantly glaze the top and sides of the cake, and serve immediately, preferably with strong coffee. Yields 12 rich servings.

And if you love mini vegan cakes as much as I do, I am pleased to tell you that you can find even more of them in my cookbooks.

VEGAN WHITE CHOCOLATE ESPRESSO DOUGHNUTS

Another Friday, another profession of love for doughnuts and all sweet dough desserts. I cannot help it, that is simply the epitome of comfort desserts for me, and if you share that love, you understand me perfectly.

Incredibly soft dough, gorgeous white chocolate, hazelnut, espresso filling, and just a tiny hint of dark rum, to balance it all. They are simply wonderful while still hot off the baking tray, especially with a cup of coffee.

And if you don't serve them piping hot, like I did, your filling will set up more and have that signature melted Nutella look and feel, rather than be a molten pool of ganache. They are absolutely delicious either way, so it is truly up to you and your preferences.

Ingredients

For the soft dough

550 grams plain flour
1 teaspoon salt
80 grams granulated sugar
150 millilitres warm water
30 grams fresh yeast
150 grams vegan cream cheese
1 teaspoon vanilla bean paste
2 teaspoons dark rum
45 millilitres vegetable oil

For the espresso white chocolate filling

200 grams vegan white chocolate
50 millilitres vegan double cream
2 heaping teaspoons pure hazelnut paste
1 teaspoon vanilla bean paste
1 teaspoon instant espresso powder

Preparation

Start by making the filling, because it needs time to set up. Place all of the filling ingredients in a small saucepan, and place it over medium heat. Let it heat up gently, mix until everything is melted and combined, and remove from heat. Cover the top with a piece of plastic wrap or a round of baking parchment, let it cool down to room temperature, and then place it into the refrigerator until completely cool and firm enough to shape into a truffle.

To make the doughnuts, sift the flour into a large bowl, add in the salt, whisk very well, and set it aside. Crumble the fresh yeast into a separate bowl, add in the brown sugar and the warm water, and set it aside for about 10-15 minutes so the yeast can activate. Separately briefly whisk together the rest of the wet ingredients.

Once it is bubbly and ready, make a well in the centre of the flour, add in the yeast, cream cheese, vanilla, and the oil, and vigorously mix with a wooden spoon until a very soft dough forms. It should not stick to your hands, but if it does, let it rest for about 15 minutes, and then knead it again. This way, the dough, and the baked doughnuts, will be fantastically soft. Place the kneaded dough into a large clean bowl, cover it with a kitchen towel and let it rise, at room temperature, for about an hour, or until doubled.

When the dough is ready, transfer it to a lightly floured surface, and knead it briefly. Roll it out to a large rectangle, and divide it into 16 pieces by weight. Flatten each piece, place a portion of the filling in the centre, close it up, and shape each into a ball. Make sure the seam is nicely closed, so the filling stays in. Arrange them on a large baking sheet lined with baking parchment.

Generously mist the formed doughnuts with lukewarm water, and let them rest and rise, covered, for about 30 minutes more. Just before baking, mist them again, and bake, in a nicely preheated oven, at 200°C, for about 12-15 minutes. Make sure they do not overbake, and stay soft. Once baked and done, remove them from the oven, and let them cool down a bit before serving. Yields 16 servings.

MINI VEGAN WALNUT CUSTARD ICE CREAM CAKE

Long summer days, late sunsets, and a slice of good ice cream cake. What more could one want as a simple life's pleasure? Possibly a cup of good coffee, as well, if I am being honest. But keeping with the honesty theme, a good cup of coffee is always welcome in my world.

This is one of those cakes that is simply irresistible, because it combines that classic cheesecake base, enriched with espresso, of course, with a glorious nougat-like custard filling. It freezes perfectly and is quite refreshing, with a texture between an ice cream bar and frozen custard. And by now you know about my love for frozen custards. One of the best things in life, honestly.

So serve it up with your favourite summer drink, and enjoy!

Ingredients

For the shell

220 grams vegan vanilla biscuits, finely ground
100 grams vegan block butter, melted
100 millilitres espresso, freshly pulled
50 grams icing sugar, or to taste

For the frozen custard filling

300 grams soy milk, cold
75 grams light brown sugar
50 grams cornflour, sifted
120 grams vegan block butter, at room temperature
1 heaping teaspoon vanilla bean paste
200 grams toasted walnuts, ground

For serving

80 grams dark chocolate (75%)
100 grams toasted walnuts, chopped

Preparation

Start by making the custard base for the filling, as it needs to be completely cool before proceeding. Pour the soy milk into a heavy saucepan, sift in the cornflour, add the sugar, and whisk very well. Place the pan over medium heat and let it slowly come to a boil. Once boiling, start stirring constantly, and cook for about 2-3 minutes, or until it resembles a glossy custard. Remove from the heat, cover the surface with a piece of cling film or a round of baking parchment, and let it cool down to room temperature, about 45-60 minutes.

Once the custard is almost at room temperature, transfer it to a large bowl, and briefly whip with an electric mixer until smooth and creamy. Add the softened vegan block butter and vanilla directly into the custard, and proceed to whip on the highest setting until very airy, light, and fully combined. Add in the ground walnuts and blend very well. Place the bowl into the refrigerator for about 10 minutes.

While the custard is cooling, make the shell. Pour the melted vegan butter over the ground biscuits and start mixing and pouring in the freshly brewed espresso. Add the icing sugar, and mix it through. As every biscuit will absorb liquid differently, you might need to add a touch more of espresso, to make the shell batter smooth and pliable, because it should not be dry and crumbly. Once you are happy with the batter, take a medium cake ring (15 cm) and place it on the serving plate. Line it with a strip of acetate, and add in all of the batter. Press it onto the bottom of the plate and up the sides of the pastry ring, forming a shell.

Take the custard filling out of the refrigerator, add it into the shell in layers, so there aren't any gaps or pockets, and level the top as much as possible. Place it into the refrigerator overnight, and then for about 30 minutes before serving, place it into the freezer. That way the cake will have an ice cream texture while still remaining easy to slice through and serve. Top with dark chocolate shavings and walnut pieces, and serve with your favourite coffee. Yields 12 rich servings.

MINI VEGAN APRICOT MANGO COFFEE CAKE

This is a type of cake I've been making for over a decade, and it is perfect as an everyday cake, with tea or coffee, or if you like picnics, it also transports very well. But I've been somewhat timid about sharing the recipe because of how the filling is made, blending the cooked fruit filling with a portion of the cake itself, because it somehow seemed not as precise as I like my recipes to be.

However, digital scales to the rescue; because weighing the exact portion that is mixed with the filling solves the riddle perfectly. And yes, from then on, it is a fairly straightforward cake, it feeds a crowd, and is lovely for smaller gatherings.

With summer being in full swing, this combination is wonderfully refreshing for those heatwaves. Ripe apricots, mangoes, as well as plenty of lemon juice keep the cake sweet, zesty, and tangy, and work perfectly with the soft almond cake and white chocolate glaze. All it needs is a tall glass of ice cold lemonade and a small cup of coffee. Nothing more.

Ingredients

For the cake layer

180 grams plain flour
30 grams blanched almonds, finely ground
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
200 grams granulated sugar
240 millilitres carbonated water
30 millilitres neutral oil
2 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste

For the frosting

350 grams ripe apricots
300 grams ripe mangoes
100 grams granulated sugar
30 millilitres lemon juice
15 grams cornflour
30 millilitres cold water
45 grams vegan block butter, cold
120 grams vegan block butter, melted

For the topping

80 grams vegan white chocolate
20 millilitres neutral oil

Preparation

Start by making the jam for the filling. Purée the fruit and sugar until completely smooth, add in the lemon juice, and blend again. Pour it into a heavy pot and place it over medium heat. Let it slowly come to a boil and cook for about 55-60 minutes, stirring almost constantly. It should reduce to 400 grams of jam.

You do not have to check intensely for the setting point, as long as it has cooked down to about half of the original volume, it will be fine. Whisk together the cornflour and water, add it to the jam, and cook for 2-3 minutes more, until smooth. Remove it from the heat, add in the vegan block butter, and stir gently until melted and combined. Let it cool down completely.

To make the cake, start by preheating the oven to 180°C and lining a medium cake pan (16 cm) with baking parchment, bottom and sides. Sift the flour, baking soda, baking powder, and salt into a large bowl. Add in the almond and the sugar, and whisk very well. Add in all of the wet ingredients in no particular order, and whisk gently until combined. As soon as the batter comes together, pour it into the prepared pan, tap lightly on the counter, and bake immediately, at 180°C, for about 35 minutes. Let it cool completely in the cake pan.

Mine was baked after exactly 36 minutes.

Once the cake and jam are cool to the touch, divide the cake into two unequal layers. Leave about 1 cm of cake as the base, and use the rest of the cake for the filling.

There should be around 450 grams of cake for the filling.

Place the base on a cake plate, add a strip of acetate around it and close a cake right tightly. Set it aside briefly.

Place the remaining cake into a bowl and crumble it well with your hands. Add in 350 grams of the cooked jam and the melted vegan butter and mix with your hands or a sturdy whisk. It should look like a very thick frosting. Spread it evenly over the cake, top with the remaining jam, and place it into the refrigerator for about an hour or two.

When ready to decorate, melt together the chocolate and the oil, either over low heat or in the microwave, glaze the top of the cake, and return it to the refrigerator overnight. The cake gets better the longer it chills. Yields 12-16 servings.