MINI VEGAN RASPBERRY DARK CHOCOLATE LAYER CAKE

This type of cake is my absolute favourite to make, hands down. There is something so satisfying in making a nice little square cake with equal layers of filling and frosting. Very aesthetically pleasing, I must admit. And also very straightforward to make, featuring a beloved flavour combination of dark chocolate and raspberries.

To make it additionally moist, I added a chocolate simple syrup, enriched with homemade raspberry brandy, and it was a dream come true in a cake form. Supremely soft layers, rich filling, and that little hit of liqueur from the syrup.

One thing I want to add, though; you can make the simple syrup in two ways. The first one, like I wrote in the recipe, is by adding the brandy to the syrup before cooking, with some of the alcohol evaporating as it boils. If you want to keep the alcohol, add the brandy to the syrup just before soaking the layers. Do keep in mind, though, it will be strong.

If you want to avoid alcohol altogether, add a tiny splash of raspberry extract or raspberry candy flavouring to the cooled syrup or even some ground freeze-dried raspberry powder. Both will work very well.

All in all, it is a simple little spring cake, easy to prepare and easy to enjoy. I find it best after about 15 minutes or so at room temperature, and served with strong espresso. However, if you are not a fan of coffee, dessert wines pair very well, as does a refreshing glass of lemonade with some mashed raspberries.

Ingredients
For the dark chocolate layers
250 grams plain flour
40 grams unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
300 grams granulated sugar
400 millilitres boiling water
80 millilitres vegetable oil
2 teaspoons vanilla bean paste
1 tablespoon apple cider vinegar
For the raspberry chocolate syrup
100 millilitres cold water
25 millilitres raspberry brandy or vegan raspberry liqueur
100 grams granulated sugar
20 grams unsweetened cocoa powder
For the raspberry cream filling
200 millilitres soy milk, cold
200 grams puréed raspberries, strained and seeds removed
100 grams granulated sugar
60 grams cornflour
150 grams vegan block butter, at room temperature
1 teaspoon vanilla bean paste

Preparation

Start by making the raspberry filling. Whisk together the pureed raspberries and cold soy milk, add in the sugar and cornflour, and place over medium-high heat. Mix gently while it is heating up, and once it comes to a boil, cook and stir for about 2-3 minutes, until it thickens. Remove from the heat, cover the surface with a piece of cling film or baking parchment, and let it cool down to room temperature, but not any more than that, as it will be difficult to blend later.

While the filling is cooling, make the raspberry chocolate syrup. Add the water, brandy, granulated sugar, and cocoa powder into a small saucepan, whisk very well and place over medium-high heat. Let it come to a boil, and then cook, stirring constantly, for about 2 minutes or so. It will more than likely not thicken at all, but the cocoa will dissolve. Remove from the heat and let it cool down to room temperature.

Finally, make the cake layers. Let the oven preheat to 180°C and line a rectangular cake pan (20x30 cm) with baking parchment, bottom and sides. Set the pan aside.

Take a large bowl and sift in the flour, cocoa powder, baking powder, and baking soda. Add in the sugar and mix very well. Make a well in the centre, pour in the water, oil, vanilla, and the vinegar, and whisk until just combined. Pour the batter into the prepared pan, tap it lightly on the work surface, and bake immediately in a preheated oven, at 180°C, for about 18-20 minutes, or until done. Check it with a toothpick to make sure it is baked, but not dry, and let it cool in the pan completely.

Once everything is ready, proceed to assemble the cake. Level the cake if necessary and slice it in half crosswise and lengthwise, to create four thin rectangular layers. Set them aside.

Whip the raspberry filling with an electric mixer on high until it becomes light and airy. Whip the softened vegan butter and vanilla with the same beaters, and then blend and whip everything together. Take the time with this step, as the filling should be smooth and firm. Take 3-4 big spoonfuls of the filling for the final frosting of the cake, and divide the rest into three equal parts.

Place the first cake layer on the serving platter, place a cake form around it, line it with a tall sheet of acetate, and close it in place. Generously soak the cake with the cooled syrup, and add a third of the cream filling. Top with another layer and repeat until all the ingredients are used up. Top with the final cake layer, soak it with the syrup, and place the cake into the refrigerator for at least eight hours. When ready, remove the cake form and the acetate, decorate with the reserved filling, and serve in thin slices. It is best served after being at room temperature for about 15 minutes before slicing and with strong coffee. Yields 12 servings.

VEGAN MILK CHOCOLATE ALMOND WAFERS

When it comes to wafers and wafer bars, I can say, with my hand on my heart, that those are the first thing that disappears from my dessert platters. There is something so satisfying in the combination of the crunch and smoothness of the filling that simply makes them irresistible. And speaking of the crunch, the wafer layers themselves have varying intensities of crunchiness, which only adds to more satisfaction in every bite.

I honestly love them and consider them the epitome of traditional two-bite desserts. Incredibly simple and easy to prepare, they keep well even at room temperature, presuming your kitchen is not too hot, and they are a dream to transport and gift. Literally, the best of the best.

These feature one of my personal favourite combinations as of lately, vegan milk chocolate and almonds. Even though I am partial to dark chocolate, from time to time, something is just right for that second morning coffee.

If you are new to wafers, you can use a cake frame and close it tightly around the wafer sheet, to make sure the filling stays in place. That is purely optional, of course. Simply make sure that the side with the coarser pattern is facing up so all of those indentations get nicely filled up, and that is all.

The only advice I have about them is not to fill the wafer sheets when the filling is hot, as they will turn soggy and chewy, which is not pleasant; and if you believe your filling is a bit too runny for your liking, add a tablespoon or two more of ground biscuits. And of course, it goes without saying, if you like a bit of rum with this combination, feel free to add a tablespoon of dark rum or a teaspoon of rum flavouring, if serving these to children.

Ingredients
300 millilitres soy or almond milk
150 grams granulated sugar
200 grams vegan block butter, diced
1 teaspoon vanilla bean paste
1/2 teaspoon almond extract, optional
150 grams vegan milk chocolate, chopped
200 grams ground toasted almonds
400 grams ground vegan vanilla biscuits
5 small wafer sheets (18x36 cm)

Preparation

Pour the soy milk into a heavy, deep pot, add in the sugar, diced vegan butter, vanilla, and almond extract, and place it over medium-high heat. Let everything melt together slowly, without coming to a boil. Once everything is melted, add in the vegan milk chocolate, and stir until melted, once again making sure it is not boiling.

As soon as everything is melted, remove it from the heat and add in the almonds. Mix them through well, and then add in the ground biscuits. Mix very well, either with a wooden spoon or a sturdy spatula, and leave it for about 10-15 minutes, so it can cool down. Stir it from time to time as it cools, so it cools down evenly.

Once barely lukewarm, place the first wafer sheet on the serving platter, coarser side up. If using a cake frame, close it around it. Add a quarter of the filling and spread it evenly. Add another wafter sheet in the same fashion, and continue stacking until everything is used up. Top with the fifth wafer sheet, press gently with both palms so everything sets, and then place something heavy on top, like a 1-litre carton of milk or a full 1-kg bag of sugar on top, so it sets firmly.

Place the platter somewhere cool, but not in the refrigerator, so they don’t get soggy. They are best after at least 8 hours, but you can slice them even after 4 hours if you are in a hurry. Yields 32 large wafer bars or up to 72 small ones.

VEGAN ALMOND CROISSANT SWEET POTATO BREAD

Sweet dough desserts have been one of my favourites for a very long time, and for a good reason. There is something so special in the combination of soft and fluffy bread, sweet filling, and that ever so slight crunch that the crust has. Just perfect for a cup of tea, indeed.

And I can honestly say that this particular filling was an instant favourite. Personally, to me it tastes like the best sweet potato pie I ever made. Dates were just the right choice for this bread and the maple syrup simply intensified the caramel notes.

Now, as with every filled bread, I do have to say - it does not toast that perfectly due to how sticky the filling is. However, if you slice it in nice, thick slices, spread some vegan butter on them, and broil them, then it is a whole different story. I honestly cannot decide if it is better fresh from the oven or lightly broiled, both versions have their own charm and appeal.

Ingredients
For the flaky almond dough
325 grams plain flour
150 grams warm water
35 grams vegetable oil
20 grams maple syrup
10 grams salt
15 grams fresh yeast
1 teaspoon vanilla bean paste
½ teaspoon almond extract
For the caramel sweet potato filling
150 grams sweet potato, boiled and drained or steamed
100 grams soft dates
30 grams flaked almonds
30 grams maple syrup
½ teaspoon vanilla bean paste

Preparation

To make the bread, take a small bowl and crumble in the fresh yeast. Add in the warm water and the sugar, mix well, and set it aside for about 10 minutes so the yeast can activate. Sift the flour into a large bowl, add in the salt, and whisk them together. Once the yeast is ready, add it to the sifted flour, along with the oil, vanilla, and almond extract. Mix vigorously with a wooden spoon or a sturdy spatula until it comes together. Turn it out onto a lightly floured surface and knead it for a minute or two, by hand until supple. Return it to the bowl, cover, and let rest for about 45-60 minutes, until doubled in size.

For the filling, cook the sweet potato as you like. You can boil it, steam it, or bake it. If you choose to boil it, return it to the head a bit after straining the water, to remove some more of the liquid. Soak the soft dates in boiling water for 10 minutes, strain well, and then blend with the sweet potato until smooth. Add in the flaked almonds, maple syrup, and the vanilla, and blend to combine. Taste and adjust the sweetness, and set it aside.

Once the dough has risen, turn it onto a floured surface, and roll it out to about 45-50 centimetres in length and about 30 centimetres in width, without any kneading. The dough will be very soft and easy to work with. Divide the dough into two long strips (about 15 x 45 cm) and spread the filling evenly on both, leaving one edge free, so the roll can seal. Roll up each strip towards the free edge and seal them well.

Wrap the two rolls together and then coil the plait around itself, tucking the ends underneath. Grease and flour a small round baking pan (16 cm) or line it with baking parchment, position the bread in the centre of it, and let it rise for about 30 minutes, while the oven preheats to 200°C. Just before baking, generously mist the dough with cold water, and bake at 200°C for about 15 minutes, and then at 180°C for 10 minutes more. The bread is best served warm. Yields one small bread loaf.

VEGAN CHOCOLATE ORANGE BROWNIES

I am a big fan of jellies and all gel-based confections, so needless to say, Jaffa cakes were my firm favourite for many years. And my love of that sweet, timeless combination of chocolate and oranges still persists through everything.

Tall, cakey brownies, delicious fresh orange jelly, and a gorgeous crown of dark chocolate - just perfect for a spring brunch. With just eight modest servings, it is truly best for smaller gatherings or if you like to meal prep, these keep very well for a few days, even at room temperature, but in a well-sealed box.

Now, if you've never worked with agar, be prepared for a much different texture compared to gelatine-based jellies. Agar has that dense, firm bite that I absolutely love, but it is not even similar to that little springy bounce gelatine offers.

All in all, these are a fun little sweet treat that is quick to make and simply gorgeous to enjoy with a cup of coffee. The best things in life are simple, after all.

Ingredients
For the vegan brownies
120 grams plain flour
¾ teaspoon baking soda
25 grams unsweetened cocoa powder
150 grams granulated sugar
30 millilitres sunflower oil
150 millilitres soy milk
1 heaping teaspoon vanilla bean paste
For the fresh orange jelly
200 millilitres fresh orange purée
1 teaspoon fresh orange zest
2 levelled teaspoons agar-agar powder
For the dark chocolate glaze
100 grams dark chocolate (70%)
30 millilitres sunflower oil

Preparation

Let the oven preheat to 180°C and line a small rectangular baking pan (10x20 cm) with baking parchment, bottom and sides. Take a medium bowl, and sift in the flour, baking soda, and cocoa powder. Whisk them well to combine, add in the sugar, whisk well once again. Add in the vegetable oil, soy milk, and the vanilla, and mix to combine. Try not to overmix the batter so they stay soft and fudgy.

Pour the batter into the prepared pan, level it nicely, and bake immediately in a preheated oven, at 180°C, for about 20 minutes, or until a toothpick inserted into the very centre comes out mostly clean. Let the brownies cool down slowly in the pan.

While they are cooling, zest the orange to get a full teaspoon, and then peel and segment the fruit, removing all the membranes you can. Blend the oranges on the highest speed your blender allows, then add the purée to a saucepan, along with the agar-agar and the zest.

Place over medium heat and let it come to a boil. Cook, stirring quite frequently, for about 5 minutes, so the agar dissolves and activates. Remove from the heat and let it cool down slightly. As soon as it starts to thicken and is not completely runny anymore, pour it over the brownies, and shake the pan to distribute the jelly well. Leave it at room temperature to set.

When the jelly is firm and ready, melt the chocolate and the oil over low heat or in the microwave, glaze the brownies, and they are ready to serve as soon as the chocolate sets. My recommendation would be, however, to chill them in the refrigerator for an hour or two, for a better experience. Yields 8 smaller servings.

VEGAN POPPY SEED RASPBERRY WHITE CHOCOLATE TART

Nothing says spring desserts like fresh fruit, crisp textures, and plenty of vegan white chocolate mousse. Light and airy, with a robust poppy seed and raspberry base, it is the perfect brunch item, especially served with espresso.

This is actually my favourite tart shell recipe. I've used it many times in many different forms, with or without nuts, even for shortbread-like cookies. It is simply that versatile and delicious. It will, however, be somewhat soft once you first make it, so if you are not comfortable with that, simply chill the dough for a bit, and it will be a dream to work with.

Ingredients
For the tart shell
75 grams plain flour
25 grams finely ground almonds
20 grams icing sugar
50 grams vegan block butter, cold
3 teaspoons fresh lemon juice
¼ teaspoon vanilla bean paste
70 grams vegan white chocolate
For the poppy seed filling
75 grams ground blue poppy seed
45 grams date syrup
25 grams vegan block butter
65 grams vegan double cream
For the tangy raspberry jam
120 grams raspberries, fresh or defrosted
80 grams maple syrup
20 millilitres fresh lemon juice
10 grams cornflour
1 tablespoon cold water
¼ teaspoon rosewater
For the whipped white chocolate ganache
150 grams vegan white chocolate
45 grams vegan block butter
150 grams vegan double cream
½ vanilla bean

Preparation

Start by making the vegan white chocolate ganache. Chop the chocolate finely and place it in a saucepan. Pour in the vegan double cream; add in the butter and the vanilla seeds scraped from a pod, and place everything over low heat. Melt it together slowly, stirring gently, until it's all blended. Remove from the heat, let it cool down to room temperature, cover with a piece of cling film or baking parchment, and place into the refrigerator for at least 6 hours or overnight.

For the raspberry jam, add the fruit to a saucepan along with the maple syrup and lemon juice. Place it over medium heat and let it slowly heat up and come to a boil. Once boiling, cook for about 10 minutes, stirring often, until it slightly thickens. Whisk together the cornflour and the cold water; add the mix to the raspberries, and cook for another 2 minutes, stirring constantly. Remove from the heat, mix in the rose water, and pour everything into a small flexible mould or a cake ring (10 or 11 cm in diameter). Place the mould in the freezer for at least 4 hours or overnight.

For the tart shell, start by turning the oven on to preheat to 180°C. Take a large bowl, add in the cold vegan block butter, diced into pieces, sift in the icing sugar and mash everything with a fork until it starts to come together. You can use your fingers for this, but using a metal fork helps the butter remain cold. Sift in the flour, add in the ground almonds, vanilla, and lemon juice, and then mix by hand until a smooth pie dough forms.

The dough will be soft, so you can place it in the refrigerator for 30 minutes or so, to make it less sticky. Roll the dough out to about 5 millimetres in thickens between two sheets of baking parchment, and transfer it to a deep tart mould or pan (15 cm in diameter and at least 4 cm deep). This is important because it needs that room for the filling. Return the mould to the refrigerator until the oven is done preheating. Once ready, add a crumpled piece of baking parchment onto the tart shell, add in the pie weights, and bake for about 10 minutes at 180°C. After that, carefully remove the weights and the parchment, and bake for another 8-10 minutes. Leave the baked shell to cool completely, and then coat the inside with melted vegan white chocolate, so it stays crispy as long as possible.

While the shell is cooling and the chocolate is setting, make the poppy seed filling. Place the poppy seeds in a heavy-bottomed saucepan, add in the date syrup, vegan butter, and vegan double cream, and mix together. Place the saucepan over medium heat, and let everything come together, while stirring gently. Remove from the heat and let it cool completely. It might look soft and runny, but that's okay.

When everything is cool and ready, spread the poppy seed filling evenly on the bottom of the baked shell, and add the frozen raspberry insert on top. Whip the white chocolate ganache with an electric mixer until stiff peaks form, and carefully add it over and around the raspberry insert, covering everything in a cloud of cream.

Decorate the tart with the remaining ganache as desired, add some additional raspberries, and serve well chilled. Yields 10 servings.