VEGAN FIG & APPLE STRUDEL

By now, it is very well known just how much I love figs. For the longest time, I could not find them around here, then they started being sporadically available in shops, and now finally, they are fully available throughout their whole season. It was worth the wait.

So when they are in season, I enjoy them daily; mostly fresh, as that is how I love them, but also in jams, preserves, as well as strudels and other pastries. They are simply that delicious in everything.

And this sweet little treat is just how I like it. Full of figs and apples, abundant this season, as well as dark rum, vanilla, and almonds. The sheer beauty of simplicity.

One thing I want to add, though, is to plan ahead when making it, as this type of strudel truly tastes the best on the day it's made. Yes, it will keep a few days at room temperature, in a sealed container, but the pastry sheets tend to get stale after day three.

So serve it right off the baking sheet, preferably with freshly brewed coffee, and enjoy the crunch on every bite.

Ingredients
For the strudels
18 filo sheets, 500 grams
150 millilitres tepid water
120 millilitres neutral oil, sunflower or vegetable
100 grams coconut sugar
2 teaspoons dark rum
For the fig and apple filling
350 grams fresh, ripe figs, stems removed
200 grams apples, peeled and cored
70 grams semolina
75 grams light brown sugar
½ teaspoon vanilla bean paste
1 teaspoon dark rum
30 grams toasted almonds, ground

Preparation

Start by making the fruit filling, as it needs to cool down before rolling up the filo rolls. Add the figs and apples to a blender and let it run until a smooth and thick fruit purée is formed. Pour it into a heavy saucepan, and add in semolina, sugar, vanilla, and rum.

Place the pan over medium-high heat and let it come to a boil slowly. Mix gently until it starts to boil, and once it comes to a boil, cook and stir for about 5 minutes, until thickened. Remove from the heat, add in the almonds, and stir them through well. Let the filling cool down to room temperature, stirring from time to time as it cools.

Once the filling is ready, count the filo sheets and divide them into three stacks, six sheets in each. Mix together the wet ingredients for the strudel rolls and have them ready. Let the oven preheat to 200˚C.

Take one sheet, lay it flat on your work surface, brush it generously with the water and oil mixture, and sprinkle on the sugar. Take another sheet, lay it on top, and repeat until you use up five sheets. Place the filling along the edge of the final, sixth sheet, and roll it up into a tight roll. Place the roll on the edge of the sheet stack made earlier, and roll it up into a roll. Repeat with the rest of the ingredients, forming three rolls.

Arrange them on a large baking sheet lined with baking parchment, brush them with any remaining water and oil mixture, and bake immediately, in a nicely preheated oven, at 200˚C, for about 20-25 minutes. Once baked, take them out of the oven, let them cool down to your preference, and serve. Yields 12 generous servings.

VEGAN BISCOFF GINGERBREAD CINNAMON ROLLS

As a child, I didn't spend a lot of time in the countryside, which is odd, considering both my parents were raised there, but what little time I got to spend there was always filled with freshly baked bread and pastries. Partially because there really weren't any shops around, so everything had to be homemade, but partially because it was simply a part of pride and tradition - to welcome each day with a freshly baked loaf.

And I believe that is where my love for breads, pastries, and sweet dough desserts originated. In those chilly early summer mornings, with piping hot bread rolls and icy cold plum jam. It still holds quite a bit of nostalgia for me, despite everything.

Sweet dough, as I've written many times before, is simply irresistible to me. It doesn't really have to be enriched, either. As long as there is a bit of sweetness in the dough and plenty of filling, I will love it.

And these rolls are just like that. The dough is absolutely perfectly soft and spiced to perfection, the filling is gorgeously creamy, with just a hint of cinnamon, and they are marvellous served right out of the baking pan. Preferably with a glass of cold milk, to balance it all out.

On a final note, if you want, you can absolutely divide the dough into smaller rolls and bake accordingly, but there is something beyond special in a massive cinnamon roll that almost takes up the whole plate. Naturally, it is not an everyday treat given its size, but it is something special.

Ingredients
For the softest gingerbread dough
350 grams plain flour
200 millilitres tepid water
30 millilitres neutral oil
1/2 teaspoon vanilla bean paste
30 grams brown sugar
25 grams fresh yeast
10 grams salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
For the filling
120 grams nocciolata, vegan
1/2 teaspoon vanilla bean paste
1 teaspoon cornflour
1/4 teaspoon ground cinnamon
4 Biscoff biscuits, finely brushed, 32 grams
For the optional frosting
50 grams vegan cream cheese
1 tablespoon icing sugar, to taste
1 tablespoon soy milk

Preparation

Start by making the gingerbread dough. Take a medium bowl, crumble in the fresh yeast, add in the sugar and water, and mix well. Set the bowl aside for about 10-15 minutes so the yeast can dissolve and activate.

Meanwhile, sift the flour into a large bowl, add in the salt and spices, and blend well. Once the yeast is ready, make a well in the centre of the flour, pour it in, and add in the vanilla and oil. Mix with a wooden spoon or a very sturdy spatula until a very soft dough forms.

Turn the dough out onto a floured surface and knead it by hand for about 5 minutes or so, until it becomes supple and smooth. If it is sticking too much to your hands, feel free to add a bit more flour, so it is manageable. Place the dough back into the bowl, cover it with a kitchen towel, and let it rise in a warm spot for about an hour, or until doubled.

While the dough is resting, make the filling. Take the softened nocciolata spread and mix it well with the vanilla, cinnamon, and cornflour. Set aside, but do not refrigerate.

Once the dough is ready, take it out of the bowl and knead it gently. Roll it out into a long rectangle. Spread the nocciolata all over the dough, sprinkle on the crushed Biscoff biscuits and roll it up starting from the shorter side, so the rolls are nice and tall. Slice the roll into four large pieces and arrange them in a rectangular baking pan (20x20 cm), lined with baking parchment.

Cover them with a clean cloth, and let them rest and rise for about 20-30 minutes, while the oven preheats. Bake them in a nicely preheated oven, at 200˚C, for about 15-18 minutes, or until evenly browned. If desired, mix all the frosting ingredients, put them in a small piping bag, decorate the freshly baked rolls and serve immediately. Yields 4 extra large rolls.

Author's note: These can be sliced into smaller rolls, and baked for a shorter period of time, around 12 minutes.

VEGAN WHITE CHOCOLATE PISTACHIO TRUFFLES

Vegan white chocolate, roasted salted pistachios, pistachio liqueur. The perfect trifecta for any recipe, really. And even better if the dessert in question is a gorgeous little truffle.

As I am an avid fan of all truffles and bonbons, one of my earliest kitchen memories is actually me lurking in the distance while bonbons were prepared for a celebration. There is something equally tempting and adorable about them, that I find simply irresistible.

Not to mention how quickly they come together, how handy they are for gatherings or picnics, or how useful they are for meal prepping. They are simply a lovely little treat that people love to enjoy, no matter the occasion.

Ingredients
100 grams vegan vanilla biscuits, finely ground
60 grams roasted salted pistachios, finely ground
50 grams icing sugar, sifted
90 grams vegan block butter
50 grams vegan white chocolate
1/4 teaspoon vanilla bean paste
15 millilitres vegan pistachio liqueur or vegan white chocolate liqueur
50 grams vegan white chocolate, for decoration

Preparation

Take a medium bowl and whisk together the ground vegan biscuits, ground pistachios, and icing sugar. Melt together the vegan block butter, vanilla, and vegan white chocolate, and add it to the dry ingredients immediately.

Pour in the liqueur, and mix to form a batter. Depending on the specific biscuits used, you may have to add another splash of liqueur for the batter to come together, depending on how dry they are.

Soy or almond milk will also work perfectly if you do not want to use alcohol.

Once combined, let it cool down a bit, so it can be shaped into truffles. Take out small portions, around 15-18 grams per truffle, shape them into little spheres, and arrange them on a small tray lined with baking parchment. Place them in the refrigerator for at least 2 hours.

When ready to decorate, melt the vegan white chocolate over low heat and let it cool down slightly. Decorate the tops of all the truffles and sprinkle with some additional chopped pistachios, if desired. Keep refrigerated until serving. Yields 20 small truffles.

MINI VEGAN ALMOND COCONUT NO-BAKE CAKE

When it comes to desserts, few treats have the universal appeal a cake does. The texture, the flavour combination, the endless varieties of fillings and toppings truly make cakes a timeless favorite. But as much as I love baking, sometimes it is simply far too warm for the oven to work. That’s where no-bake cakes come in, in all their glory.

Quick and easy to prepare, incredibly indulgent, and requiring very few ingredients, this little beauty is a dessert dream come true for Raffaello truffle lovers. Like many of my cakes are these days, she is tiny, but she is incredibly rich and delicious.

Smooth soy-milk based custard, fragrant coconut, and rich toasted almonds make this little cake a real gem. And simply because I love a texture blend, I added a crunch layer to resemble that signature crunch Raffaello truffles have, and some additional flaked almonds on top, for good measure.

It is best served with freshly brewed coffee and in good company.

Ingredients
For the base
50 grams vegan vanilla biscuits, finely ground
30 grams vegan block butter, melted
20 millilitres soy milk
For the fillings
200 millilitres soy milk, cold
25 grams cornflour
1 teaspoon plain flour
50 grams granulated sugar
50 grams vegan block butter
20 grams desiccated coconut
45 grams ground toasted almonds
For the crunch layer
40 grams vegan white chocolate, chopped finely
10 millilitres vegan coconut liqueur
15 grams flaked almonds, toasted

Preparation

Start by making the filling, as it needs to cool down. Pour the soy milk into a medium saucepan, add in the cornflour, plain flour, sugar, and vanilla, mix well, and place it over medium heat. Let it come to a boil, and cook, stirring vigorously, for 2-3 minutes, until glossy and thick.

Remove from the heat, add in the vegan block butter, and let it stand for a minute, so it starts to melt. Using an electric mixer on high, whip the custard well, cover the top with a piece of cling film, and let it cool down to room temperature.

While the filling is cooling, make the base. Place the ground biscuits into a medium bowl, add the melted butter and milk, and mix until combined. Depending on the type of biscuits you use, you might need to add another splash of milk, as the base should be soft and not crumbly.

Place a small cake ring or a bottomless springform pan (12 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.

Once the custard is almost cool to the touch, whip it with an electric mixer on high once more, and divide it into two parts. Add desiccated coconut to one part and ground almonds to the other.

Melt the vegan white chocolate and the liqueur over low heat, add in the flaked almonds, and mix very well. Working quickly, pour it onto the cake base, gently press it down, and leave it to set.

As soon as the crunch layer is ready, add both fillings by the spoonful in an alternating fashion, until everything is used up. Level the top, and place it into the refrigerator for at least 6-8 hours.

Once ready to serve, top with more toasted flaked almonds, and serve with freshly brewed coffee. Yields 6 modest servings.

MINI VEGAN BLACKBERRY ROSE CAKE

When it comes to rose-flavoured desserts, people either love them or they don't. There really isn't a middle ground. Some people, like myself, love the floral aroma and taste, while others say it tastes like perfume. Granted, sometimes it can venture into that area, especially if rosewater extract is used.

But when fresh roses are used, like in this recipe, the flavour is mild and pleasant, just there enough to compliment the blackberries without overpowering the cake. And to me, roses pair perfectly with berries.

This is one cake I am very proud of, because it combines such wonderful textures - the gentle crunch from the delicate flaked almonds, the fudge chocolate cake, airy blackberry mousse, and a marvellous rose jelly. I simply love everything about it.

On a final note, if you wish, you can use rosewater or even rosewater extract, but please, do not use more than a few drops. Especially if it is an extract or a baking emulsion. It is better to use less, take my word for it.

Ingredients
For the fudge cake base
50 grams plain flour
10 grams unsweetened cocoa powder
1/2 teaspoon baking powder
40 grams granulated sugar
15 millilitres neutral oil
1/2 teaspoon vanilla bean paste
75 millilitres freshly brewed coffee
For the blackberry mousse
150 grams fresh blackberries
20 grams cornflour
75 grams granulated sugar
60 grams vegan block butter
1/2 teaspoon vanilla bean paste
200 millilitres vegan double cream
For the fragrant rose jelly
40 millilitres water
2 fragrant organic roses of your choice, petals only
10 grams cornflour
1/3 teaspoon xanthan gum
20 grams granulated sugar
For the almond crunch
60 grams dark chocolate (70%)
30 millilitres vegan blackberry liqueur or unfined blackberry wine
30 grams flaked almonds, lightly crushed
For the chocolate glaze
50 grams dark chocolate (75%)
15 millilitres neutral oil

Preparation

Start by making the rose jelly, as it needs to be frozen. Remove the rose petals and gently rinse them under cool water to remove any dirt, being very careful not to damage them. Arrange them in a single layer to dry as you work. Bring the water to a boil, remove from the heat, and immediately add in the petals. Cover, and let steep until the water is completely cool. Strain or remove the petals, and pour the water into a saucepan. Mix together the xanthan gum with the cornflour and sugar, making sure it is very well distributed.

Add everything to the saucepan, place over medium heat, and let it come to a boil, stirring often. 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 whisk very well once more, either by a wire whisk or an immersion blender, and transfer it to a 10-cm round cake pan or a pastry ring, lined with baking parchment. Level the top and cover it with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 6 hours, or until frozen solid.

Next, make the chocolate cake. Line a small round cake pan (13 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 180°C.

Sift together the plain flour, cocoa powder, and baking powder, add in the sugar, and whisk well. Pour in the coffee, oil, and vanilla, and whisk until just combined. Pour the batter into the prepared pan and bake the cake immediately, in a nicely preheated oven, at 180°C, for about 8-10 minutes. Check the cake with a toothpick even before the indicated time, as it will be thin, making sure it stays soft and fudgy. Let it cool in the pan completely.

Next, make the blackberry mousse filling. Place the berries into a blender, add in the sugar and cornflour, and blend until completely smooth. Pour it into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often. The batter will be thick, and because there is no additional water, as soon as it starts to boil, whisk vigorously, and cook until glossy, about 2-3 minutes. Remove it from the heat, and add in the diced vegan block butter and vanilla. Blend the butter well into the cooked custard, either with a hand mixer or an immersion blender, cover the top with a piece of cling film, and let it cool down to room temperature, and then place it into the refrigerator for at least 4 hours.

When everything is ready, proceed to assemble the cake.

Whip the vegan double cream until soft peaks form, then remove the fruit custard from the refrigerator and whip it until smooth. Add the cream to the fruit and whip on the highest speed until firm peaks form. Keep refrigerated until filling the cake.

Level the cake if needed, and place a cake ring on a serving platter and line it with a strip of acetate. Melt the dark chocolate and the blackberry liqueur over low heat, add in the flaked almonds, and mix everything well. Quickly pour it into the cake ring, add the cake layer, gently press it down, and leave it to set.

Add half of the blackberry mousse onto the cake layer, position the frozen rose jelly in the centre, and then add the rest of the mousse around it and on top of it. Take your time with this step, making sure there aren't any empty pockets around the insert. Level the top and place the cake briefly in the refrigerator.

For the glaze, chop up the dark chocolate finely, add in the oil, and melt everything together over low heat or in the microwave. Once melted, let it cool down slightly and thicken up, then quickly glaze the cake, and return it to the fridge for at least 8 hours.

Serve well-chilled, with strong coffee, and keep refrigerated until serving. Yields 16 servings.

VEGAN WALNUT PLUM CAKE

Growing up, my family did not make cakes. One or two aunts, just on special occasions, and that was it. But crêpes? Quite frequently, to my absolute delight.

Crêpes are one of those sweet treats that are endlessly tailored and honestly, quite delicious all on their own, if you love sweet doughs as much as I do. But they are the best with a lush filling, that goes without saying.

This is a very indulgent cake, with a gorgeously creamy walnut filling that simply melts on every bite. Toasted walnuts do give this cake a very unique depth that can only be experienced, not described.

My heartfelt recommendation is to serve it in thin slices, with strong coffee, as it is very rich. Not overly sweet, but rich indeed, and it does need something to balance it out.

Ingredients
For the crêpes
300 grams plain flour
2 teaspoons baking powder
200 grams ripe plums, weighed pitted
600 millilitres carbonated water
60 grams granulated sugar
1 teaspoon vanilla bean paste
For the walnut filling
500 millilitres soy milk, cold
200 grams granulated sugar
50 grams plain flour
40 grams cornflour
150 grams vegan block butter, diced
10 grams vanilla bean paste
250 grams toasted walnuts, ground

Preparation

Start by making the crêpes. Purée the plums completely, and pass them through a sieve to remove all the skins. Weigh out the purée and add 120 grams into a large bowl. Pour in half of the carbonated water, add the sugar, and the vanilla, and mix very well.

You cannot overmix this part, so take your time and let the sugar dissolve.

Sift in the flour and the baking powder, and mix to form a thick batter. Add in the rest of the carbonated water, and whisk until just smooth.

The batter will be quite runny and there may be a few tiny lumps, and that is fine.

Take a large crêpe pan, 20-22 cm in diameter, lightly oil or spray it with a cooking spray just once. Place it over medium high heat and let it heat up. Once ready, take about 80 millilitres of batter, and pour it onto the heated pan, quickly swirling so the batter covers the whole surface.

You can also use a crêpe spreader to ensure the crêpes stay thin, which is what is needed.

Cook on medium high heat until the surface looks set, flip it over gently, and cook for 15-20 seconds more. Repeat with the rest of the batter, until all of it is used up. Set them aside to cool down completely.

You should have 12 crêpes, but it's fine if you get more, even better.

To make the filling, pour the soy milk into a large saucepan, add in the plain flour, cornflour, sugar, and vanilla, blend well, and place it over medium-high heat. As soon as it comes to a boil, start stirring vigorously, and cook for 2-3 minutes, until it cooks into a glossy custard. Remove from the heat, pour it into a large bowl, and add in the cubed vegan block butter.

Let it stand for a minute, and then whip it well using an electric mixer on high. Mix until everything blends together, cover the top with a piece of cling film, and let it cool down to room temperature. Once the custard is almost cool to the touch, whip it with an electric mixer on high, add in the ground walnuts, and blend very well. Place it in the refrigerator for about 15 minutes.

Once the filling is firm and the crêpes are cool, proceed to assemble the cake.

Reserve about a fourth of the filling for frosting the cake, and divide the remaining filling in 11 equal parts if you have 12 crêpes. If you have more, divide accordingly.

This is best done by weight, using a digital scale for precision, as there are many layers, and it is preferable they are all evenly stacked.

Place the first crêpe on a serving platter, top it with a portion of the filling, spread it all the way out to the edges, top with another crêpe, then with filling, and continue stacking until all of the crêpes are used up. Frost the entire cake with the reserved filling and place it into the refrigerator for at least 8 hours. Serve with fresh seasonal fruit and strong coffee. Yields 20 rich servings.

MINI VEGAN BLUEBERRY CRUMB PIE

Crumb topping desserts are one of my absolute favourites, next to fruit cakes, and this sweet little pie is just what is needed for a nice brunch, afternoon snack, or coffee. Slightly tart from the blueberries, slightly sweet from the crunchy topping, and beautifully aromatic from the warm spices, it is a perfect tiny everyday treat.

It comes together fairly quickly, quite simple to prepare, and it can be served as soon as it cools down to your liking. Or honestly, even warm, with a teeny scoop of ice cream.

It is fantastic as a part of meal prep because it will keep for a few days in a sealed container at room temperature, but because it's such a small pie, it usually gets eaten quickly. My suggestion is to serve it with a strong coffee of your choice, but a cup of tea works perfectly, as well.

Ingredients
For the base layer
65 grams plain flour
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
45 grams granulated sugar
20 millilitres neutral oil
50 millilitres water
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla bean paste
For the blueberry filling
200 grams blueberries, fresh or frozen
100 grams granulated sugar
1/2 teaspoon vanilla bean paste
15 grams cornflour
25 millilitres cold water
For the crumb topping
50 grams vegan block butter, melted
30 grams granulated sugar
50 grams plain flour

Preparation

Start by making the filling, as it needs time to cool down. Place the blueberries, either fresh or frozen, into a heavy saucepan, add in the sugar and vanilla, mix to combine. Place it over medium high heat and let it slowly come to a boil. Once bubbling, cook while stirring often, for about 10 minutes, or until thickened and fragrant. The berries should burst and release quite a bit of juice. In a separate small bowl, whisk together the cornflour with the cold water, add it to the fruit, and cook for 2-3 minutes, stirring constantly, until the filling becomes thick. Remove from the heat and set aside to cool down.

Let the oven preheat to 180°C and line a small cake pan (10x20 cm) with baking parchment.

To make the crumb topping, whisk together the flour and sugar, add in the melted butter, and mix and stir to create a rough crumb topping, either with a pastry cutter or a fork. Set it aside for the time being.

Finally, for the base layer, mix together the flour with the baking soda, cinnamon, cloves, and sugar, and add in all of the wet ingredients. Mix until just combined, and immediately pour it into the prepared cake pan, and bake in a nicely preheated oven, at 180°C, for about 10 minutes, until it starts to firm up. Remove it from the oven, gently add the fruit filling and the crumb topping, and return to bake for another 25-30 minutes. It should be only slightly crispy on the edges.

Let the pie cool down completely in the pan, then slice and serve with freshly brewed coffee. Yields 8 medium servings.

MINI VEGAN SWEET POTATO PEACH CAKE

Peaches are in abundance now, and the timing is perfect for as many peach desserts as possible. Same goes for nectarines and apricots, to be completely honest. But for now, we'll focus on the sweet, luscious peaches in a wonderful combination with whipped vegan white chocolate ganache and delightful sweet potato.

Soft cake layers, rich whipped ganache, and sweet peaches make for an amazing summer dessert. And while the cake is tiny, she is might in flavour and will be perfect for smaller gatherings.

One more thing I love about this cake is that it can be made all year long. Peaches are available all throughout summer, often in early autumn, as well, and if they aren't available ripe and fresh, then canned ones can be a fantastic replacement. Strained well from the liquid, they will be equally delicious in this little cake. Granted, as I find many canned fruit lacking flavour, you might need to add a splash of peach or apricot liqueur or some peach extract, but that is purely optional.

Ingredients
For the cake layers
150 grams plain flour
50 grams rye flour
2 teaspoons baking powder
1/2 teaspoon baking soda
45 grams ground almonds
100 grams granulated sugar
120 grams sweet potato, cooked
220 millilitres soy milk
45 millilitres neutral oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste
For the peaches and cream filling
200 grams vegan white chocolate
200 millilitres vegan double cream
75 grams vegan block butter, diced
1/2 teaspoon vanilla bean paste
200 grams peaches, finely diced

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, vegan butter, 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 or overnight.

Next, make the sweet potato cake layers. Let the oven preheat to 180°C and line a medium (18x18 cm) cake pan with baking parchment. Sift together both types of flour with the baking powder and baking soda, add in the ground almonds and granulated sugar, and whisk very well.

Separately whisk together the cooked sweet potato, soy milk, oil, vinegar, and vanilla until smooth. Add the wet ingredients to the dry and fold them through gently, making sure not to overmix the batter.

Pour it into the prepared cake pan, level the top and bake immediately, in a nicely preheated oven, at 180°C, for about 22-25 minutes. Just like any other cake, check it with a toothpick to make sure it is baked, but not dry. Remove from the oven and let it cool down completely in the pan.

When everything is cool and ready, proceed to assemble the cake. Whip the white chocolate ganache until stiff peaks form, take out a few generous tablespoons to use as frosting, add the peaches to the rest of it and divide it into three equal parts 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 third of the prepared filling. Continue stacking the cake layers until all of them are used up.

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

MINI VEGAN BISCOFF SILK TART

The summer is in full swing, the temperatures are high, and despite all my love for baking, sometimes it is nearly impossible to stand next to a stove. Not to mention the heat's effect on creamy fillings.

That's where no-bake cakes, pies, tarts, and other desserts come to the rescue. This little beauty is a real gem for truly hot days, as there is very little need for stoves, absolutely no need for the oven to be on, and it is done incredibly quickly.

A simple biscuit tart shell, gloriously creamy Biscoff silk filling, and some double chocolate ganache, for good measure. The sheer beauty of simplicity, if you ask me.

I served it with some whipped vegan double cream and chocolate shavings, but she will be delicious even without those. Just serve it with a coffee of your choice and enjoy!

Ingredients
For the tart shell
150 grams vegan vanilla biscuits, ground
75 grams vegan block butter, melted
60 millilitres brewed coffee
50 grams icing sugar
1 teaspoon vanilla bean paste
For the Biscoff filling
200 grams Biscoff spread, lightly softened
50 grams soy milk powder, sifted
75 millilitres vegan double cream
1/2 teaspoon vanilla bean paste
For the ganache
50 grams dark chocolate
30 grams vegan milk chocolate
60 millilitres vegan double cream
20 grams vegan block butter
For serving
50 millilitres vegan double cream
dark chocolate shavings
vegan vanilla biscuit crumbs, optional

Preparation

Start by making the base of the tart. Place the ground biscuits into a medium bowl, add in the icing sugar, and stir to combine. Add the melted butter, hot coffee, and vanilla, and mix until blended.

Depending on your biscuits, you might need to add another splash of coffee, as the base should be very soft and not dry and crumbly.

Once you are happy with the batter, take a medium cake ring or a bottomless springform pan (15 cm) and place it on a cake platter. Line it with a sheet of acetate or baking parchment, add in the batter and press it down onto the platter and up up the sides, creating a tart shell. Set aside.

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

To make the Biscoff cream filling, whip the softened Biscoff spread with the soy milk powder and vanilla, until combined and smooth. Separately whip the vegan cream until soft peaks form, add it to the previous batter, and blend with an electric mixer on medium speed until combined. Once done, pour the filling into the prepared tart shell, and place it into the refrigerator until set.

Don't overwhip this batter, because it can separate.

To make the ganache, chop up both types of chocolate and place them into a small saucepan. Add in the vegan cream and vegan block butter, and place it over medium heat. Stir until melted and combined, and remove it from the heat so it cools down slightly. As soon as it is barely lukewarm, but still pourable, pour it over the Biscoff filling, smooth the top, and return to the refrigerator for at least 6 hours more.

Once ready to serve, whip up the vegan cream until soft peaks form, top the tart, and serve immediately with some additional dark chocolate shavings and biscuit crumbs, if desired. Yields 12 servings.

MINI VEGAN PEACH COFFEE CAKE

Absolutely and without a doubt, I can say that coffee cakes or crumb cakes are my favourites when it comes to sweet little treats. They are so effortless to make, which we all appreciate from time to time, they are always sublime with coffee, and you can add anything you like, ranging from miniature chocolate chips, to dried fruit, to fresh fruit, to straight up chocolate, to jam. They are always good.

This little gem is made with peaches cooked to a lush jammy texture, and then additionally flavoured by applesauce and vanilla. This is as perfect as coffee cakes get, there is no doubt about it.

Not too sweet, very soft and moist, and delightfully peachy, it is phenomenal with coffee or tea, or iced tea, or all on its own, honestly. I may sound overly enthusiastic, but this cake has everything I love in a dessert, so my joy is very open.

Serve it as soon as it cools down to your liking and enjoy!

Ingredients
For the peach filling
150 grams peaches
50 grams sugar
1 tablespoon applesauce
1 teaspoon cornflour
1/4 teaspoon vanilla bean paste
For the coffee cake batter
100 millilitres soy milk
1 teaspoon apple cider vinegar
120 grams plain flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
70 grams granulated sugar
20 millilitres neutral oil
50 grams applesauce
1 teaspoon vanilla bean paste
For the crumb topping
25 grams vegan block butter
25 grams granulated sugar
50 grams plain flour

Preparation

Start by making the peach filling. Dice the peaches finely, add them to a heavy saucepan, add in the sugar, and let them macerate for at least an hour. If in a rush, 30 minutes will also be fine.

Place the macerated fruit over medium heat and let it cook until fragrant, soft, and syrupy, about 8 minutes from the moment it starts to bubble. As soon as it is done, remove it from the heat and let it cool down completely.

For the coffee cake, let the oven preheat to 180°C and line a small round cake pan (13 cm) with baking parchment, on the bottom and the sides. Make sure it's a deeper pan, to hold everything nicely.

Whisk together the soy milk and vinegar in a small bowl, and set it aside for about 10 minutes. Sift together the plain flour, baking powder, baking soda, and salt and whisk in the sugar. Make a little well in the centre of the dry ingredients, pour in all of the wet ingredients, and gently whisk until combined.

Take the prepared peach filling and add in the applesauce, cornflour, and vanilla. Mix very well, to distribute the starch.

Melt the vegan block butter for the crumb topping, add in the sugar and flour, and mix until big, beautiful pieces of crumble form. Set aside.

Pour half of the cake batter into the prepared pan, add half of the peaches, pour the remaining cake batter on top, and place it immediately in the preheated oven, and bake for just 5 minutes, so the surface firms up slightly.

After about 5 minutes, take the cake out of the oven, add the rest of the peach filling, followed by the crumb topping, and continue to bake for another 30-35 minutes, checking early on, so the cake stays soft.

Once baked, remove from the oven, and let it cool down completely in the pan. Serve with a cup of coffee or a glass of peach iced tea. Yields 8 moderate servings of 6 rich ones.

MINI VEGAN CHERRY MARZIPAN CHOCOLATE CAKE

Two types of chocolate, plenty of sour cherries, and a smooth layer of marzipan is all that is needed for a magnificent summer sweet treat. I love cakes like this one, so tiny, yet so layered.

Admittedly, my favourite part is the combination of cherries and marzipan. I have a soft spot for almonds in general, and this is just sheer indulgence for me. The cake herself is tiny, but she is mighty. A perfect little symphony of flavours and textures.

Ingredients
For the chocolate cake layers
80 grams plain flour
80 grams granulated sugar
10 grams unsweetened cocoa powder
1/2 teaspoon baking soda
60 millilitres hot espresso, freshly pulled
40 ml tepid water
25 millilitres neutral oil
1 teaspoon apple cider vinegar
For the sour cherry jelly
70 grams sour cherries, fresh or defrosted
20 grams light brown sugar
15 grams cornflour
15 millilitres cold water
20 grams vegan block butter
For the rich white chocolate ganache filling
100 grams vegan white chocolate
100 millilitres vegan double cream
60 grams vegan block butter
For assembling the cake
100 grams vegan marzipan, slightly softened
100 grams toasted almonds, chopped
For the dark chocolate ganache decoration
100 grams dark chocolate (75-80% cocoa solids)
100 millilitres vegan double cream

Preparation

Start by making the sour cherry jelly, as it needs to be frozen. Place the fruit into a blender, add the water, sugar, and cornflour, and blend until smooth. Pour the mixture into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often. 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.

Mix well, either by using a wire whisk or an immersion blender, and transfer it to a 12-cm round cake pan or a pastry ring, lined with baking parchment. Level the top and cover it with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 6 hours, or until frozen solid. This can also be done the night before.

For the vegan white chocolate ganache, chop the chocolate very finely and place it in a saucepan. Add in the vegan double cream and the vegan butter, and place everything over low heat. Melt it together slowly, stirring gently, remove from the heat, and 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.

Next, make the chocolate cake layers. Line a small round cake pan (12 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 170°C.

Sift together the plain flour, cocoa powder, and baking soda, add in the sugar, and whisk well. Pour in the espresso, water, oil, vanilla, and the vinegar, and whisk until just combined.

Pour the batter into the prepared pan and bake the cake immediately, in a nicely preheated oven, at 170°C, for about 20-25 minutes. Check the cake with a toothpick even before the indicated time, as it will be tall, 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.

Level the cake, if necessary, and slice it into three thin layers. Whip the white chocolate ganache until stiff peaks form, and divide it into three equal parts by weight. Briefly knead the softened vegan marzipan, and roll it into a disk that is 12 cm in diameter.

Place the first chocolate cake layer on a serving platter, close a cake ring around it, and line it with a strip of acetate. Add one-third of the white chocolate ganache, followed by the frozen sour cherry jelly. Add another chocolate layer on top, followed by another third of the whipped white chocolate ganache. Next, place the rolled marzipan, gently press it down to level the surface, add the final portion of the white chocolate ganache, and top everything with the final cake layer. Place the platter into the refrigerator for at least 8 hours.

When the cake is ready, make the dark chocolate ganache. Chop the chocolate finely, place it in a saucepan, and add in the vegan double cream. Melt over low heat and let it cool down, but still remain spreadable. You need it to be at the consistency of peanut butter. Once ready, remove the cake from the refrigerator, remove the acetate strip, decorate with the chocolate ganache, add the chopped almonds, and return it to the refrigerator until serving. Yields 8 rich servings or 12 more modest ones.

VEGAN PEANUT BUTTER NUTELLA ICE CREAM CAKE

I am a summer baby and all my birthdays were always accompanied by very high temperatures and cakes that could withstand those. And yet, I've always wanted an ice cream birthday cake. So this year, I gave that to myself.

This is a majestic cake, if I might say so myself, with four layers of espresso, chocolate, homemade Nutella, and peanut butter. And some more chocolate, for good measure. A cake that is a bit more involved to make, but she is worth it.

Goes without saying, but if you can find already made vegan condensed milk, just get that and weigh out the necessary quantity. Where I live, it's not always readily available, so this is my way of making this cake happen.

On a final note, I did not add any vanilla to my sweetened condensed milk because the oat milk I used already had vanilla added. If yours is plain or homemade, do add a bit of vanilla along with the block butter.

Ingredients
For the homemade vegan sweetened condensed milk
500 millilitres oat milk
200 grams granulated sugar
20 grams vegan block butter
For the no-bake brownie base
70 millilitres espresso, freshly pulled
65 grams granulated sugar
75 grams vegan block butter
65 grams dark chocolate (75%)
150 grams vegan vanilla biscuits, finely ground
1 teaspoon vanilla bean paste
For the peanut butter ice cream layer
170 grams prepared vegan sweetened condensed milk
220 millilitres vegan double cream
100 grams creamy peanut butter
1 teaspoon vanilla bean paste
big pinch of salt
For the Nutella ice cream layer
170 grams prepared vegan sweetened condensed milk
220 millilitres vegan double cream
150 grams roasted hazelnuts
150 grams dark chocolate (75%)
20 grams vegan block butter
½ teaspoon vanilla bean paste
For the chocolate glaze
40 grams dark chocolate (75%)
60 millilitres vegan double cream
10 grams vegan block butter

Preparation

Start by making the homemade vegan sweetened condensed milk.

Take a large saucepan and pour in the oat milk. Tip in the sugar, mix, and place it over medium heat. Let it slowly heat up and start to boil. There is no need to rush this step.

Once it starts to boil, stir and reduce the heat slightly. Let it simmer for about 40-45 minutes, stirring occasionally, or until it reduces to half. The milk will change its colour to deep cream and it will actually start to become more fragrant.

Remove from the heat, transfer to a clean bowl, add in the vegan block butter, and combine well with an immersion blender. Let it cool down to room temperature, and then place in the refrigerator to cool completely.

While the condensed milk is cooling, make the chocolate espresso brownie base.

Add the chopped chocolate, diced vegan butter, granulated sugar, and vanilla into a medium saucepan, and melt everything over medium heat. Once melted, remove from heat, add in the freshly pulled espresso, mix it through, and add in the ground biscuits. Mix until uniform and smooth. Place a medium cake ring (18 cm) on the serving platter, line it with a tall strip of acetate, as the cake will be tall, and press the brownie mixture evenly, forming a base. Place the platter in the refrigerator until ready to assemble.

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

Whip the vegan double cream in a large bowl until soft peaks form and place the bowl in the refrigerator. Weigh 170 grams of the sweetened condensed milk, add in the peanut butter, vanilla, and salt, and whip until smooth and blended. Add this to the previously whipped vegan cream, and mix on the highest setting until smooth and creamy. It will resemble frosting at this point.

Take the cake platter out of the refrigerator, add the peanut butter ice cream, level it as much as possible, and place it in the freezer for about 30 minutes.

While the peanut butter layer is setting in the freezer, place the hazelnuts in the blender and blend until a paste forms. If you want, you can leave it a bit coarser, for some texture. Melt the dark chocolate, vegan butter, and vanilla, and add them to the hazelnut paste. Blend until fully combined and let it cool down to room temperature.

Once the surface of the peanut butter layer has somewhat firmed up, whip the vegan cream until soft peaks form, and separately blend the hazelnut chocolate mixture previously made with the rest of the homemade condensed milk. Add them to the whipped cream and mix on the highest setting until smooth. This layer will be softer.

Spread it gently over the peanut butter ice cream, cover the top with a round of baking parchment, and let it freeze completely overnight. This is a tall cake and it will need time to freeze through.

The next day, when ready to serve, take the cake out of the freezer and let it stand at room temperature for about 15 minutes. This way it will be easier to slice.

Just before serving, melt together the chocolate with the vegan cream and butter, quickly glaze the top of the cake, and serve as soon as the glaze sets. Yields 20 rich servings or up to 30 more modest ones.

MINI VEGAN BLUEBERRY LEMON LAYER CAKE

We are mere days away from summer and the time is right for bright, beautiful flavour combinations. Lemons and blueberries pair wonderfully, and make for an adorable summer brunch treat.

Soft cake layers, delicious white chocolate filling, and a gloriously tangy blueberry jelly. It is the perfect little slice of delight for the long summer days.

I like serving it with strong coffee, as I do most of my cakes, but it is also beyond incredible with some fresh mind lemonade. And if I may add, dessert wines pair gorgeously with it, as well.

I do need to mention that blueberries do stain everything, and that includes the lemon layers they come in contact with. That is inevitable, but I don't mind it. It gives this little cake character.

Ingredients
For the soft lemon cake layers
150 grams plain flour
3⁄4 teaspoon baking soda
1⁄4 teaspoon salt
150 grams granulated sugar
180 millilitres water
20 millilitres fresh lemon juice
35 millilitres neutral oil, sunflower or vegetable
1 1⁄2 teaspoons apple cider vinegar
2 teaspoons fresh lemon zest
1 teaspoon vanilla bean paste
For the soft blueberry layers
150 grams plain flour
120 grams granulated sugar
2 teaspoon baking powder
1⁄4 teaspoon salt
40 millilitres neutral oil, sunflower or vegetable
180 grams blueberries, fresh or defrosted
30 millilitres water
1 1⁄2 teaspoons apple cider vinegar
1 teaspoon vanilla bean paste
For the vegan white chocolate filling
200 grams vegan white chocolate
200 grams vegan double cream
100 grams vegan block butter
80 grams desiccated coconut
1 teaspoon vanilla bean paste
For the blueberry jelly
100 grams blueberries, fresh or defrosted
45 grams granulated sugar
15 grams cornflour
20 millilitres cold water
30 grams vegan block butter

Preparation

Start by making the blueberry jelly. Prepare a small round mould (13 cm) or a cake ring and set aside. Put the fruit in a heavy saucepan, stir in the sugar, and place it over medium heat. Let it come to a boil and bubble away for about 5 minutes, so the fruit starts to release liquid and some of the berries open.

Separately whisk together the cornflour and cold water. Once the berries have burst open, add in the cornflour, and cook for 2-3 minutes, until thickened. Remove from heat, immediately add vegan butter and mix well to combine. Pour into the prepared mould, cover the surface with clingfilm or a round of baking parchment and place in the freezer for at least 6 hours.

The next day, start by making the cream filling. Melt the vegan white chocolate, vegan cream, vegan block butter, aand vanilla over low heat, stirring gently until combined. Remove from heat and cover with clingfilm, allowing it to cool to room temperature before placing the whole bowl into the refrigerator for at least 6 hours. This filling will be runny until whipped, which is fine.

To make the cake layers, start by preheating the oven to 180°C and lining two medium round cake pans (15 cm) with baking parchment.

For the soft lemon cake layers, sift together the flour, baking soda and salt. Add sugar and mix well. Pour in all the liquid ingredients, as well as the lemon zest, and combine without overmixing. Immediately pour into the pan and bake in a preheated oven at 180°C for about 25 minutes. Remove the oven and let it cool completely in the pan.

For the blueberry cake layers, blend the fruit and all other liquid ingredients until combined. In a separate bowl, sift flour and baking powder, add salt and sugar and mix well. Add the liquid ingredients and gently combine. Pour into the other cake pan and bake at 180°C for about 35 minutes. Just as before, leave it to cool down completely in the pan.

Once everything is cool to the touch, proceed to assemble the cake.

Level both cakes, if needed, and slice them horizontally into three very thin layers each. They will be very delicate, so please handle them carefully.

Now create three pairs of cake layers, two with the blueberry layers on the bottom and one with the lemon cake layer on the bottom. This gives a very nice visual effect.

Whip the cooled cream filling until soft peaks form, add in the coconut, and whip until thickened. Do not overmix the cream, because it can and will become dry and grainy. Divide the filling into three equal parts.

Place the first set of layers, with the lemon part on the bottom on the cake platter. Spread a portion of the coconut filling, and place another set of cake layers on top, this time with the blueberry layer on the bottom.

Add the frozen fruit insert, spread some of the filling around it and on top of it, and place the final set of cake layers, again with the blueberry on the bottom. The cake is sturdy, so you can decorate the top and sides immediately with the remaining filling. Place the platter in the refrigerator for at least 8 hours and serve with freshly brewed coffee. Yields 16 servings.

MINI VEGAN CHOCOLATE BLACKBERRY FIG CAKE

Summer is nearly here and that means fruit cakes. Without a shadow of doubt, figs are my absolutely favourite fruit. Hands down, I love them more than apricots and strawberries combined. And I believe my love for figs is the only stronger one than my love for coffee. The competition is serious, but the figs are winning, hence why they are featured in this lovely cake, front and centre.

Now, I know this is not one of my everyday vegan cakes that can be whipped up and served within the hour, but that is what makes it really unique. It requires time and a bit of an effort and planning, and I for one, truly enjoy that.

Two types of fruit fillings, two types of chocolate, and plenty of almond praline make this cake a true showstopper. She is tiny, but she is mighty.

I do recommend keeping the cake refrigerated at all times, simply because of how soft white chocolate mousse can become, even at room temperatures, as it is not stabilised. Either add a tablespoon of soy milk powder as you whip the ganache into a mousse or serve it straight from the refrigerator, it will be delicious either way.

Ingredients
For the vanilla cake layers
80 grams plain flour
½ teaspoon baking soda
80 grams granulated sugar
30 grams toasted almonds, ground
1 teaspoon apple cider vinegar
25 millilitres neutral oil, sunflower or vegetable
1 teaspoon vanilla bean paste
125 millilitres water
For the chocolate cake layers
60 grams plain flour
30 grams toasted almonds, ground
90 grams granulated sugar
2 tablespoons unsweetened cocoa powder
¾ teaspoon baking soda
1 teaspoon instant espresso powder
2 teaspoons vanilla bean paste
1 ½ teaspoons apple cider vinegar
30 millilitres neutral oil, sunflower or vegetable
120 millilitres water
For the blackberry tart cherry jelly
50 grams blackberries
50 grams sour cherries
50 millilitres cold water
30 grams cornflour
20 grams vegan block butter, cubed
For the fig filling
100 grams figs
50 millilitres apple juice, cold
30 grams cornflour
20 grams vegan block butter, cubed
¼ teaspoon vanilla bean paste
1-2 drops food colouring, optional
For the almond praline
80 grams toasted almonds, whole
70 grams granulated sugar
20 millilitres water
30 grams vegan block butter, slightly softened
For the dark chocolate ganache
120 grams dark chocolate (at least 70% cocoa solids)
40 millilitres vegan double cream
25 grams vegan block butter, cubed
For the white chocolate mousse
100 grams vegan white chocolate
120 millilitres vegan double cream
30 grams vegan block butter
½ teaspoon vanilla bean paste

Preparation

Start by making the fruit jelly inserts, as they need to be frozen. For the blackberry jelly, place the berries into a blender jar, along with the water and cornflour, and blend until completely smooth. Pour the mixture into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often, so it does not catch on the bottom. 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. Mix well, either by using a wire whisk or an immersion blender, and transfer it to a 10-cm round cake pan or a pastry ring, lined with baking parchment. Level the top and cover it with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 6 hours, or until frozen solid. This can also be done the night before.

For the fig filing, the process is quite similar. Place the fruit into a blender along with the apple juice and cornflour, and blend until smooth. Pour it into a heavy saucepan and let it come to a boil over medium heat, stirring often. Once it starts to boil, cook until thick, about 3 minutes, stirring constantly. Figs will catch on the bottom of the saucepan if it is not stirred.

As soon as the filling is done, remove it from the heat and add in the vegan block butter and vanilla. Mix well, either with a wire whisk or an immersion blender, and transfer to a 10-cm round cake pan or a pastry ring, again, lined with baking parchment. Level the top and cover it with a piece of plastic wrap or a round of baking parchment, and same as before - place it into the freezer for at least 6 hours. This can, of course, be done the night before.

Next, make the cake layers. Line two small round cake pans (12 cm) with baking parchment, bottom and sides, and set them aside. Let the oven preheat to 180°C.

For the chocolate cake, sift together the plain flour, cocoa powder, and baking soda. Add in the sugar, almonds, and the espresso powder, and whisk very well to combine. Pour in the water, oil, vanilla, and the vinegar, and whisk until just combined. Pour the batter into the prepared pan and bake the cake immediately, in a nicely preheated oven, at 180°C, for about 15 minutes or so. Check it with a toothpick even before the indicated 15 minutes, making sure it stays soft and fudgy. Let it cool in the pan completely.

For the vanilla cake, the method is quite similar. Sift together the plain flour and baking soda, add in the sugar and almonds, and whisk well. Add in the water, oil, vanilla, and the vinegar, and whisk until just combined. Pour the batter into the prepared pan and bake immediately, at 180°C, for about 15 minutes or so. Check it with a toothpick, of course, and let it cool in the pan completely.

Goes without saying, of course, but if desired, both can be baked at the same time.

For the almond praline, line a small metal tray with a piece of baking parchment or a silicone mat and set aside. Take a heavy-bottomed saucepan, tip in the granulated sugar, add the water, and gently swirl the pan. Place it over medium-high heat, and let the sugar melt and then cook for about 7-8 minutes, until it becomes a deep amber colour. Once fragrant, add in the almonds and quickly stir with a wooden spoon or a spatula until all of the almonds are coated.

Once coated, remove from the heat and carefully turn them out onto the metal sheet. Do not stir or touch, because it will be incredibly hot. Let it cool down completely. Once cool to the touch, break it into pieces, and place them in a blender. Let it work until a smooth paste forms, then add in the vegan butter and let the blender run again until everything is blended thoroughly. It would be good to stop and scrape down the sides, to make sure everything is smooth. Set aside.

For the dark chocolate ganache, chop the chocolate as finely as you can, and place it in a saucepan. Add in vegan double cream and the butter, and melt everything over low heat. Stir gently until it's all combined, then remove from the heat and allow it to cool down, but to still be somewhat runny and pourable.

Finally, when it's all ready, proceed to assemble the cake.

Level the cakes if necessary and slice off the top third of each, creating one thick layer and one thin one. Use a small (10 cm) cake ring to cut out a 10-cm circle out of the thinner vanilla cake layer.

Place the thicker chocolate cake layer on a serving platter, close a cake form around it, and line it with a tall strip of acetate. Place the blackberry cherry frozen insert in the centre and add the almond praline all around it, and on top of it, covering the whole insert. There will be plenty of praline for that.

Place the thinner chocolate layer on top and add the 10-cm vanilla cake in the centre. Place the frozen fig filling on it and pour the dark chocolate ganache all around it, and on top of it, covering both the little cake disc and the fig filling. Place the thicker vanilla cake layer on top, press it gently, and place in the refrigerator overnight.

For the white chocolate mousse, chop the chocolate finely and place it in a saucepan. Pour in the vegan double cream; add in the butter and the vanilla, 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 overnight.

The next day, whip the white chocolate mousse with an electric mixer until stiff peaks form. Remove the cake ring and the acetate from the cake and decorate it to your liking using the chocolate mousse. If desired, add some berries on top, and place it back into the refrigerator for at least 4 hours. Serve with strong coffee. Yields 8-10 servings.

VEGAN ESPRESSO VANILLA BEAN MARBLE CAKE

If there is one thing I love, it's coffee. I had my first cup at around the age of 18, and we are approaching two full decades of my undying love for it.

And if there is something else that I enjoy, that is adding coffee to desserts. Usually, espresso is added to chocolate cakes, whether freshly pulled or in an instant powder form, but it goes perfectly with vanilla, as well.

This little gem is quite frankly vanilla latte in cake form. Soft and tender vanilla cake, a swirl of espresso throughout, and a cloud of whipped vegan cream on top. An adorable little everyday vegan cake that you can enjoy after a hearty meal or with the afternoon coffee.

Ingredients
For the cake
200 grams plain flour
200 grams granulated sugar
1 teaspoon baking soda
2 teaspoon apple cider vinegar
60 millilitres vegetable oil
1 teaspoon vanilla bean paste
250 millilitres water, divided
1 heaping teaspoon instant espresso powder
For the frosting
100 millilitres vegan double cream, cold
2 tablespoons icing sugar
½ vanilla bean

Preparation

Let the oven preheat to 180°C and line a square cake pan (18x18 cm) with baking parchment, bottom and sides. This will allow for an easier removal from the pan later on.

Sift together the plain flour and baking soda, and add them to a medium bowl. Add in the sugar, and whisk well to combine. In a separate bowl, whisk together the espresso powder with a teaspoon or two of water. We are aiming for a paste, not liquid. Pour the rest of the water oil, vinegar, and vanilla into the dry ingredients, and whisk everything together until just combined, so the cake stays tender and soft.

Pour about half of the batter into the prepared pan, add the espresso paste to the rest and gently mix it through, and randomly pour it over the vanilla batter, to form the marble effect. Bake immediately, in a nicely preheated oven, at 180°C, for about 30 or so. Check it with a toothpick, making sure it does not dry out. Let the cake cool in the pan completely before frosting.

To frost, scrape the seeds from the vanilla bean and add them to the vegan cream. Sift in the icing sugar and whip until soft peaks form. Frost the cake and serve immediately. Yields 9 rich servings or 16 smaller ones.

VEGAN DARK CHOCOLATE TAHINI TRUFFLES

Truffles are, like many other no-bake desserts, such a breeze to make. A bit of time, a bit of patience, and one is rewarded with a delightful little sweet treat that is excellent in so many ways; be it as a part of meal prep, for a little brunch gathering, for a picnic, or just for enjoying with the morning coffee.

These little gems are full of dark chocolate and tahini, with just a hint of caramel undertones and bitter coffee notes. A true little work of art, if I might say so myself.

As with all desserts of this type, I have to emphasise - always keep some extra ground almonds on hand. If you are unsure if the truffles can hold their shape, let the batter rest a bit in the refrigerator and check on it. If it is fine, then proceed to shape and coat them, and if it's still a touch too soft for you, add a bit more almonds and roll them into truffles.

They are truly the best if served after about 15 minutes or so at room temperature, just so the chocolate and tahini have the chance to soften slightly, but you can definitely keep them in the refrigerator for a few days. Serve them with strong coffee and enjoy!

Ingredients
180 grams dark chocolate (75% cocoa solids)
170 grams Tahini paste
60 grams granulated sugar
20 grams whole coffee beans, roasted
20 grams unsweetened cocoa powder
75 grams finely ground toasted almonds
¾ teaspoon vanilla bean paste
150 grams chocolate of choice, for the coating

Preparation

Start by making a dry caramel. Add the sugar to a heavy saucepan in an even layer, and place it over medium heat. Place the coffee beans in an even layer on a metal tray lined with baking parchment. Let the sugar melt and cook until it develops that beautiful amber colour. Do not walk away, the quantity of sugar is very modest and it will burn easily. As soon as it is melted, quickly pour it over the roasted coffee beans. Do not touch the melted sugar, as it is incredibly hot. Let it cool and harden completely on the tray.

Once hardened, break it into shards carefully and place it into a food processor or a strong blender and process until very fine powder forms. You do not want to make it into a paste, just powder.

Melt together the chopped chocolate and tahini, either over low heat or in the microwave, and add in the ground caramel and coffee beans. Mix very well, sift in the cocoa powder, and add in the vanilla and the almonds. By now, the batter should be somewhat cool and less sticky, but if it still sticks too much, let it rest for a few minutes in the refrigerator.

When the batter is ready, take out portions with a teaspoon, roll them into truffles, and arrange them on a large metal tray. Once all of them are done, place them back into the refrigerator for about an hour, so they can firm up for the glazing.

Melt the chocolate of your choice over low heat or in the microwave, and quickly glaze all of the truffles, returning each one onto the tray as you glaze. That way, the cool metal surface will help them set up quicker. Either serve immediately or keep refrigerated. Yields 20 truffles, each weighing around 25 grams.

MINI VEGAN CHOCOLATE ORANGE BUNDT CAKE

I bought my first bundt cake pan back in 2010, when I was pretty animated to get all the baking pans and utensils I could get my hands on. Needless to say, my heart was in the right place, but knowledge and expertise were missing, so the bundt pan ended up not being used a lot, because its surface simply disallowed the release of the cake, no matter what.

So with time and knowledge, I made a switch to silicone bundt pans and very high quality metal ones, to be sure the cakes will come out in one piece. And that is what I wholeheartedly recommend. Do the research and get the best one for your specific preferences.

With that being said, and speaking of preferences, chocolate and orange will forever be one of my absolute favourites. Ever since childhood, that wonderuful combination of zesty and bright orange and the bitter, deep cocoa or chocolate is something that delights me.

This little bundt is the epitome of a tiny little comfort cake. It does yield six slices at best, but it is so perfect for a small gathering, with a cup of coffee. Effortless to make and a true delight to savour. If desired, serve it while it's still warm with some melted dark chocolate and enjoy.

Ingredients
100 grams plain flour
10 grams unsweetened cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
75 grams sugar
50 millilitres fresh orange juice
2 tablespoons fresh orange zest
40 millilitres vegetable oil
1 teaspoon vanilla bean paste
120 grams applesauce
50 grams dark chocolate (60%), optional glaze

Preparation

Let the oven preheat to 180°C. Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and baking powder. Add in the sugar and mix it through. Grease and flour a small bundt cake pan or spray it with baking spray, to make sure the cake comes out nicely, and set it aside. My bundt pan has an inner diameter of 14 cm and height of 6 cm, so any pan that is around that size or takes around 350 grams of batter will work.

Make a well in the centre of the dry ingredients; add in the orange juice, orange zest, oil, vanilla, applesauce, and whisk until just combined. Pour the batter into the prepared pan and bake immediately in a preheated oven, at 180°C, for about 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Make sure the cake is soft and fudgy, and not dry. Mine took exactly 28 minutes to bake through. Let it cool in the pan completely and serve with melted dark chocolate. Yields 4 large servings or 6 modest ones.