VEGAN CHOCOLATE WALNUT CINNAMON ROLLS

Homemade cinnamon rolls. Fluffy, light, beautiful. Full of chocolate and walnuts. Truly a perfect sweet treat.

Although they are typically seen as a breakfast item, being someone who doesn't tolerate early sweets all that well, I find them excellent for brunch or an after-lunch indulgence. With that being said, they are on the sweeter side because of the chocolate in the dough and the chocolate glaze, so serving them with coffee will always be my heartfelt recommendation.

The filling acts almost as a thin brownie layer in the centre of each of them, and it is beyond perfect when served hot out of the pan. I mean, they are good even cold, but serving them straight from the oven is what I adore for that molten reason alone.

Given that the recipe makes 8 very large rolls, you can absolutely divide the roll into 12 smaller pieces and bake them for a shorter time, making sure they stay soft and pillowy. The dark chocolate glaze is optional, but very welcome, I promise you.

Ingredients

For the soft dough

375 grams plain flour
180 millilitres almond milk, warm
30 millilitres neutral oil
20 grams fresh yeast
35 grams granulated sugar
10 grams salt
1 teaspoon vanilla bean paste

For the chocolate walnut filling

80 grams vegan block butter
60 grams dark chocolate (75%)
60 grams icing sugar, sifted
20 grams unsweetened cocoa powder, sifted
30 grams toasted walnuts, finely ground
2 teaspoons cornflour
1 heaping teaspoon cinnamon, or to taste
1 teaspoon vanilla bean paste

To serve

50 grams extra dark chocolate (85-90%)

Preparation

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

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

Transfer the dough to a floured surface and knead it by hand for about 5 minutes or so, until it becomes smooth and elastic. If it is sticking too much to your hands or the surface, feel free to add a tablespoon of flour more. 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.

When the dough is almost risen and ready, make the filling. Place the vegan butter, chopped chocolate, sifted cocoa powder, and icing sugar into a saucepan, and place it over medium-high heat. Stirring constantly, let everything melt together until completely liquid. Remove from the heat, add in the ground walnuts, cornflour, cinnamon, and vanilla, and blend very well.

As soon as the filling is ready, let the oven preheat to 200°C and line a rectangular baking pan (20x30 cm) with baking parchment. Take the dough out of the bowl, knead it gently, and then roll it out into a large rectangle. Spread half of the filling onto the dough, and fold it into thirds, like folding a letter. Almost as if you were laminating it like croissant dough. Rotate it 90°, roll it out once again, and repeat the folding process once more. Finally, rotate the dough again, roll it out to about 1 centimetre in thickness, and roll it up into a tight roll. Slice into 8 equal pieces.

Arrange them into the prepared pan, cover and let them rise for another 20 minutes. Bake in a nicely preheated oven, at 200°C, for about 12-15 minutes, or until golden. If you wish, you can brush them with a bit of vegan butter for an additionally soft and rich crust. Serve them right away with melted dark chocolate. Yields 8 very rich servings.

MINI VEGAN STRAWBERRY STRACCIATELLA CAKE

This is a wonderful mini vegan spring layer cake, full to the brim with fresh strawberries, dark chocolate, vanilla, and almonds. The perfect flavour combination for afternoon coffee or tea.

There is something truly special in fruit cakes, and they will possibly forever be one of my dearest things to make and enjoy. And here, beautiful fresh strawberries pair so well with vanilla and almonds. And dark chocolate, naturally.

Speaking of that, I used a 70% chocolate bar because I know that one is the middle ground when it comes to my trusted taste-testers and myself, but feel free to use an even darker bar if you like. That crunch from the chocolate shavings is simply unexpectedly delightful.

It slices perfectly despite its height, so you can easily get 20 thin slices, more than plenty for a smaller gathering. I emphasise this because we are headed for the warmer part of the year and I believe many of us have been eagerly awaiting outdoor get-togethers.

One thing I do want to point out, though; if you are using frozen strawberries that you plan on defrosting for this, use more than you believe you need. When testing the recipe, I had to use 150 grams of frozen strawberries to get 120 grams of puree, so do plan accordingly.

The decoration I leave up to you, as always, but I chose as many fresh strawberries as I could add, and some amaretto coffee to go along. Feel free to add some flaked almonds, they would be magical in this combination, as well.

Ingredients

For the fresh strawberry cake layers

120 grams strawberries, fresh or defrosted
100 grams plain flour
75 grams light brown sugar
1 1/4 teaspoons baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
35 millilitres neutral oil
1 1/2 teaspoons fresh lemon juice
30 millilitres carbonated water
1 teaspoon vanilla bean paste

For the vanilla almond cake layers

100 grams plain flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
100 grams granulated sugar
30 grams blanched almonds, finely ground
1 teaspoon apple cider vinegar
30 millilitres neutral oil
1 teaspoon vanilla bean paste
1/2 teaspoon almond extract
150 millilitres carbonated water

For the stracciatella filling

350 millilitres soy milk, cold
75 grams granulated sugar
50 grams cornflour
150 grams vegan block butter, softened
1 teaspoon vanilla bean paste
100 grams dark chocolate (70%)

Preparation

Let the oven preheat to 180°C and line two medium round cake pans (15 cm) with baking parchment, bottom and sides. It does not really matter which cake you make first, because they will both go into the oven at the same time.

If your oven has room for just one cake, bake the other one once the first one is baked, so the baking soda can still work.

Place the strawberries into a blender or a small food processor and let it work until they are completely pureed. Add in the rest of the wet ingredients and blend very well. Separately sift together the dry ingredients into a medium bowl, add in the sugar, and mix it through very well. Pour the fruit puree into the dry ingredients, and stir until just combined.

If you notice that the batter is very thick, add a small splash of water, not more than a tablespoon.

For the vanilla almond cake, sift together all the dry ingredients into a medium bowl, and then add in the sugar and ground almonds. Mix well, add in all of the wet ingredients in no particular order, and gently mix until only combined.

Pour both cake batters into the prepared pans and bake immediately, in a nicely preheated oven, at 180°C, for 18-22 minutes. Make sure you check them with a toothpick, so they do not dry out in the oven. Remove them from the oven and let them cool completely in the pans.

Both of my cakes were done after exactly 20 minutes.

While the cakes are cooling, make the custard buttercream. Pour the soy milk into a heavy saucepan, sift in the cornflour, add the sugar, and whisk very well. Place the pan over medium-high heat and let it slowly come to a boil. Once boiling, start stirring constantly, and cook for about 2-3 minutes, until it resembles a soft 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 minutes.

While the custard and the cakes are cooling down, make chocolate shavings from a bar of dark chocolate, and place them into the refrigerator to harden and become brittle. This will come in handy later on.

Once the custard is almost at room temperature, transfer it to a large bowl, and whip with an electric mixer on the highest setting until smooth and very creamy. At this point, it might seem that it lost some of the firmness, but that is fine. 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. Place the bowl into the refrigerator for about 30-40 minutes.

If you taste it at this point, it will resemble soft ice cream.

While the filling is setting, level the cakes if needed, and slice the strawberry cake into three thin layers, and vanilla cake into four thin layers. This is best done using a cake leveler, because the layers are so very thin.

Once everything is cool to the touch, remove the filling from the refrigerator and add in the chocolate shavings you made earlier. Add them directly to the filling and whip on high one last time. That was, some pieces will remain larger, for added texture.

Place the first vanilla layer on the cake platter and add a portion of the filling. If you want to be precise, 70 grams of filling goes on each layer. Top with a strawberry layer, and add another 70 grams of filling. Continue stacking, alternating cake layers, until all of them are used up. Because the cake is firm, you can use the remaining filling to frost the top and sides.

Place the cake into the refrigerator for at least 8 hours or overnight, and serve in thin slices. Keep in mind that the slices will not be perfect because of the chocolate pieces. Yields 20 servings.

MINI VEGAN CHOCOLATE PEANUT BUTTER CAKE BARS

This type of filling is honestly one of my absolute favourites. It almost resembles sitni kolači, and by now, you are both acquainted with that type of confectionery and my love for them. Well, this cake combines the best of both worlds; deeply chocolate cake and a fudge-like frosting.

As the years go by, I am finding myself more and more drawn to specifically fudge-like textures when it comes to desserts, and these cake bars are simply perfect for that. A cake base almost resembling brownies and frosting of dreams.

The only thing I can advise is to make sure the base doesn't overbake. That is my only caveat for this recipe. The rest is pretty straightforward, with just a bit of melting and swirling, but the cake does need your attention.

Ingredients

For the vegan chocolate cake

200 grams plain flour
25 grams unsweetened cocoa powder
240 grams granulated sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
350 millilitres boiling water
2 heaped teaspoons instant espresso powder
45 millilitres neutral oil
2 teaspoons apple cider vinegar
2 teaspoons vanilla bean paste

For the double chocolate peanut butter frosting

200 grams vegan white chocolate
150 grams creamy peanut butter
50 grams vegan block butter
1/2 teaspoon vanilla bean paste
100 grams vegan milk chocolate
30 millilitres neutral oil

Preparation

Start by making the vegan chocolate cake. Let the oven preheat to 180°C. Line a medium square cake pan (18x18 cm) with baking parchment, bottom and sides, and set it aside. Take a small bowl, sift in the cocoa powder, add in the espresso powder and boiling water, mix very well, and set aside. Take a large bowl and sift in the plain flour, baking soda, baking powder, and salt. Add in the sugar and mix very well. Make a well in the centre, pour in all the wet ingredients, and whisk until just combined. Immediately pour the batter into the prepared pan, and bake in a nicely preheated oven, at 180°C, for about 20-25 minutes, or until done.

Mine was done after exactly 22 minutes.

As every over bakes differently, check with a toothpick to make sure it stays soft. Take it out of the oven and let it cool completely in the pan.

When the cake is cool to the touch, proceed to make the double chocolate peanut butter filling. Place the peanut butter into a heavy saucepan, add in the vegan butter, chopped white chocolate, and vanilla, and place the saucepan over medium-low heat. Take your time melting this, because it can burn, and make sure you stir it constantly.

As that portion is melting, separately mix the chopped vegan milk chocolate with the neutral oil, and melt it in the microwave or in a double boiler. Keep this portion of the chocolate liquid, do not let it set up.

Once peanut butter and white chocolate are melted, remove from heat, let it cool down for a minute or two, and pour it over the completely cooled chocolate cake. Wait another minute or two, just so it starts to set up, and then slowly and gently drizzle the melted vegan milk chocolate on top. Use a butter knife or a skewer to swirl it through, and place everything in the refrigerator for at least 8 hours.

Once ready, slice it into portions and serve with strong coffee. Yields 9 very rich servings or 16 more modest ones.

MINI VEGAN STRAWBERRY ALMOND COFFEE CAKE

Coffee cakes or crumb cakes are something I've grown to adore in the last few years. I've always enjoyed their texture, but because nobody around me ever liked them, I somehow always pushed them aside and favoured fudgy and soft cakes. But honestly, we only get one life this time around, so why not start prioritising ourselves a little and indulging in some lovely coffee cakes alongside a cup of coffee or tea?

The texture of this mini coffee cake is pure perfection, as far as I am concerned; just the right balance between that signature dense crumb cake texture, with the soft jam layer, and what I consider to be the perfect topping - a mix of crumble and some flaked almonds. If you want to make any of my cakes, start with this little gem.

Ingredients

For the coffee cake batter

100 grams Greek-style vegan yoghurt
50 millilitres carbonated water
30 millilitres neutral oil
1 teaspoon vanilla bean paste
1/2 teaspoon almond extract
100 grams granulated sugar
1/2 teaspoon fresh lemon zest
125 grams plain flour, sifted
1 1/2 teaspoons baking powder

For the soft strawberry apple jam

150 grams strawberries, hulled
75 grams ripe apples, grated
50 grams granulated sugar
10 grams cornflour
15 millilitres water

For the crumb topping

30 grams vegan block butter, melted
50 grams granulated sugar
50 grams plain flour
20 grams flaked almonds

Preparation

Start by making the strawberry jam. Finely chop the strawberries and finely grate the apples. Add them to a small saucepan alongside the sugar, and place it over medium heat. Cook, stirring often, for about 10-15 minutes, until the fruit cooks down into a paste. Separately whisk together the cornflour and water, add it to the jammy fruit, and cook for about 2-3 minutes, until thickened. Remove from the heat and let it cool down.

Next, make the coffee cake batter. Let the oven preheat to 180°C and line a small rectangular cake pan (10x20 cm) with baking parchment. Take a medium bowl and add in the Greek-style vegan yoghurt, carbonated water, oil, almond extract, and vanilla, and whisk until blended.

It is best if the yoghurt is at room temperature, but it will work even if cold.

Add in the sugar and fresh lemon zest, and whisk until the sugar starts to dissolve. Finally, stir in the flour and baking powder, whisk until just blended, and immediately transfer it to the prepared cake pan. Place the pan into the preheated oven, and bake for about 15 minutes or so, or until the top of the cake starts to firm up, so it can hold the jam.

While the cake is baking, make the crumb topping. Mix together the granulated sugar and the flour, add in the melted vegan butter and mix quickly with a fork, until big, beautiful pieces of crumble form.

Once the cake top is firm, add the jam and spread it evenly. Top with the crumb topping and continue to bake for another 25-30 minutes, until baked through. As soon as the cake is baked, take it out of the oven and sprinkle on the flaked almonds abundantly. Let it cool down completely, dust with icing sugar, and serve. Yields 8 individual squares.

MINI VEGAN DOUBLE CHOCOLATE STRAWBERRY CAKE

Few things make me as happy as fresh strawberries showing up in shops around late March and early April. They are such a delightful sign of spring arriving that it truly warms my heart seeing them pop up everywhere.

And even though these days they are available year-round, the sweetest ones will always be the early spring ones. Fragrant, delicious, and still a tiny bit tangy, pairing perfectly with rich vegan white chocolate ganache and dark chocolate mousse. A wonderful little spring cake.

You do not have to use liqueur if you don't want to or if you are serving the cake to any children, of course. You can fully opt out or use some strawberry nectar, although that will make the cake a touch sweeter.

Ingredients

For the soft chocolate cake

120 grams plain flour
150 grams granulated sugar
35 grams unsweetened cocoa powder
3/4 teaspoon baking soda
1/8 teaspoon salt
150 millilitres boiling hot water
30 millilitres neutral oil
1 ½ teaspoons apple cider vinegar
1 ½ teaspoons vanilla bean paste
25 millilitres vegan strawberry liqueur, optional

For the fresh strawberry insert

60 grams fresh strawberries, hulled
30 grams light brown sugar
10 grams cornflour
10 millilitres cold water
10 grams vegan block butter
1/2 teaspoon vanilla bean paste

For the rich white chocolate ganache

200 grams vegan white chocolate
50 millilitres vegan double cream
15 grams vegan block butter
1/2 teaspoon vanilla bean paste

For the dark chocolate mousse

125 grams dark chocolate (75-80%)
150 millilitres vegan double cream

Preparation

Start by making the strawberry gelée insert, because it needs to be completely frozen. Line a small round cake frame or mousse mold (10 cm) with a strip of acetate or baking parchment and set it aside. Place the hulled and chopped strawberries into a bowl, add sugar, water and cornflour, and mash until smooth. Alternatively, blend it completely by using an immersion blender.

Pour the mixture into a heavy saucepan and place it over medium heat. Let it come to a boil, stirring often. Once it starts to boil, cook until thickened, about 3 minutes, stirring vigorously. As soon as it is done, remove it from the heat and add in the vegan block butter and vanilla. Mix very well, making sure to incorporate the butter completely, and transfer it to the prepared cake frame. Level the top as best as you can 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.

Right after making the insert, make the dark chocolate mousse. Chop the chocolate finely and add it to a saucepan, along with the vegan cream, and place everything over low heat. Melt it together slowly, stirring gently, without letting it come to a boil. Remove from the heat, let it cool down to room temperature, and then cover the top with a piece of cling film or baking parchment, and place into the refrigerator for at least 6 hours or overnight.

Next, or the next day, make the vegan chocolate cake layers. Let the oven preheat to 180°C. Line a round cake pan (16 cm) with baking parchment, bottom and sides, and set it aside. Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix very well. Make a well in the centre, pour in all the wet ingredients, and whisk until just combined. Immediately pour the batter into the prepared pan, and bake in a nicely preheated oven, at 180°C, for about 20-25 minutes, or until done. As every over bakes differently, check with a toothpick to make sure it stays soft. Mine was done after exactly 23 minutes. Let the baked cake cool in the pan completely.

Finally, make the white chocolate ganache by melting together the chopped vegan white chocolate, vegan double cream, vegan butter, and vanilla. Take your time with this step, making sure the chocolate doesn't catch on the bottom and burn. Once melted, remove from heat and leave at room temperature for a while, until it is the consistency of runny peanut butter - thickened but still pourable.

Once everything is ready, proceed to assemble the cake.

Take the cooled dark chocolate mousse out of the refrigerator, and whip it with an electric mixer on high until a thick mousse forms. Level the cake, if needed, and slice it into three thin layers. You can keep them all the same thickness or you can play around and make the bottom one the thickest, followed by the two other layers being thinner. That is up to you and your creativity.

Place the first cake layer on the serving platter, close a cake form around it, and line it with a strip of acetate. If using liqueur, brush it gently on top of the cake and let it soak in. Place the frozen insert in the centre of the cake layer, and pour the cooled white chocolate ganache over and around it. Make sure that there are no air bubbles around the insert.

Add the second cake layer, followed by half of the dark chocolate mousse. Add the third and final cake layer, which will be the thinnest one if you decided to make them that way, press it down lightly with your hand, and use the rest of the mousse to decorate as desired.

Place the whole platter in the refrigerator for at least 8 hours or overnight, and serve the cake in thin slices with strong coffee. Yields 8 very rich servings or 12 smaller ones.

MINI VEGAN CHERRY BROWNIE CAKE

The first post I ever published on my blog were my sour cherry brownies, with less-than-stellar styling and one defiant little cherry that fell out just as I was about to take the photo. But all that mattered in that moment was taking the photo and posting the recipe. And I did post it, with great joy and pride.

To me, making cakes is never a hassle. I truly love each step of the way, from preparation, to baking, to assembly. It is something that makes me feel alive.

And this little cake is a heartfelt homage to that very first recipe, full of rich vegan chocolate buttercream, brownie-like cake layers, and of course, sour cherries. It would not be a special occasion cake if it did not have cherries.

Even though it is not a large cake and it serves a very small crowd, it does give endless enjoyment on each bite. It is best served very well chilled, with a cup of freshly brewed coffee, but I do have to say, cherry brandy pairs exceptionally well, too.

Ingredients

For the chocolate brownie layers

180 grams plain flour
200 grams granulated sugar
20 grams unsweetened cocoa powder
3 teaspoons instant espresso powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
240 millilitres boiling water
40 millilitres neutral oil
2 teaspoons apple cider vinegar
1 heaping teaspoon vanilla bean paste

For the cherry almond filling

200 grams vegan block butter, softened
1/2 teaspoon vanilla bean paste
15 grams glucose syrup
60 millilitres Disaronno liqueur
120 grams toasted almonds, finely ground
120 grams icing sugar, sifted
30 grams unsweetened cocoa powder, sifted
1 teaspoon instant espresso powder
75 grams sour cherries, chopped

Preparation

Start by making the chocolate brownie cake layers. Line a medium square cake pan (18x18 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 180°C.

Place the cocoa powder, granulated sugar, and espresso powder in a medium bowl, and pour in the boiling hot water. Mix very well and let the sugar dissolve and cocoa powder bloom. As soon as that mixture is lukewarm, sift together the plain flour, salt, baking soda, and baking powder, and pour in the bloomed cocoa. Add in the rest of the wet ingredients, and mix until just combined.

Immediately pour the batter into the prepared pan and bake the cake in a nicely preheated oven, at 180°C, for 15-18 minutes. Check the cake with a toothpick even before the indicated time, as it will be tall, making sure it stays soft and fudgy. Mine was done after exactly 17 minutes. Let it cool in the pan completely.

When the cake is almost completely cool, start working on the buttercream. Place the ground almonds, cocoa powder, espresso powder, and the icing sugar into a bowl, and bring the liqueur to a boil. It should only come to a boil and not reduce. Once boiling, pour it over the almonds, mix well, and let it cool down to room temperature.

Place the softened vegan block butter into a large bowl, add in the vanilla and the glucose, and whip with an electric mixer on high for about 2-3 minutes, or until lighter in colour and creamy. Scrape down the sides, and whip for a few minutes more, until it starts to almost resemble whipped cream.

When the buttercream is ready, add in the cooled almonds and blend well. Scrape down the sides once again, and continue whipping until smooth. Place the bowl into the refrigerator for about 10 minutes or so.

When everything is cool and ready, proceed to assemble the cake.

Level the cake if needed, slice it in half lengthwise, to create two thin strips of cake, and then cut each of them in half to create four very thin layers. Whip the buttercream once more until light and creamy and divide it into four equal parts by weight. Separate one of them into a separate container, add in the chopped sour cherries, and mix them through.

Place the first cake layer on the serving platter, add one-fourth of the plain filling, and smooth it nicely. Add another cake layer, spread evenly the sour cherry part of the filling, and top with another cake layer. Spread one more portion of the filling, and top with the final layer.

The cake will be firm, so use the remaining buttercream to frost and decorate to your liking. Place the cake into the refrigerator for at least 8 hours, and serve with strong coffee. Yields 8 rich servings or 12 more modest ones.

MINI VEGAN WALNUT CHOCOLATE ORANGE CAKE

Whenever walnut cakes are mentioned, I always remember how adamantly against them I was all my childhood. Something about them simply did not sit right with my tiny self, and I am actually quite proud of how well I voiced my absolute disdain for anything containing walnuts.

But preferences change as we age, and today, walnut cakes are among my firm favourites, right next to fruit layer cakes. Walnuts simply pair perfectly with chocolate, vanilla, warm spices, applesauce and apple butter, and even in carrot cakes. They are simply that versatile and lovely.

And this little beauty is, hands down, one of my favourites as of lately. As someone who has loved that classic chocolate and orange pairing since earliest childhood, I find this cake simply irresistible.

Rich walnut layers, smooth chocolate orange buttercream, and some additional molten dark chocolate on top. What's not to adore about it?

I am also happy to say that it both transports and slices wonderfully, so it can make for a wonderful gift over the upcoming holiday period.

And if you love mini vegan cakes as much as I do, I am happy to tell you that you can find many more in my cookbook.

Ingredients

For the soft walnut cake layers

160 grams plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
100 grams granulated sugar
50 grams light brown sugar
75 grams toasted walnuts, finely ground
40 millilitres neutral oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla bean paste
220 millilitres carbonated water

For the walnut chocolate vegan buttercream filling

150 grams vegan block butter, softened
75 grams toasted walnuts, ground
100 grams icing sugar, sifted
25 grams unsweetened cocoa powder, sifted
50 ml boiling hot orange juice
2 tablespoons fresh orange zest
1/2 teaspoon vanilla bean paste

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, and add in both types of sugar, along with the walnuts. Whisk 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.

When the cake is almost completely cool, start working on the buttercream. Place the ground walnuts, cocoa powder, and half of the icing sugar into a bowl, and separately let the fresh orange juice come to a boil. Once boiling, pour it over the walnuts, mix well, and let it cool down to room temperature.

Place the softened vegan block butter into a large bowl, add in the vanilla and orange zest, and whip with an electric mixer on high for about 2-3 minutes, or until light in colour and creamy. Sift in the rest of the icing sugar, and blend it very well.

Finally, when the buttercream is almost ready, add in the cooled walnuts, and blend well. Scrape down the sides of the bowl, and whip again. Place the bowl into the refrigerator for about 10 minutes or so.

Once everything is ready, proceed to assemble the cake. 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. Whip the buttercream once more until light and creamy and divide it 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 buttercream to frost and decorate to your liking. Place it into the refrigerator for at least 8 hours, and serve with strong coffee. Yields 8 rich servings or 12 more modest ones.

VEGAN PUMPKIN SEED FLOUR SWIRL BREAD

Breads are one of my greatest loves, and I don't mean just consumption, I truly enjoy shaping and baking bread, which is very visible both on my blog and social media. There is something wonderfully therapeutic in working with bread dough, and I highly recommend it to everyone, because I believe that everyone should know how to bake at least one type of bread they love.

This lovely little loaf is excellent for savoury spreads of all kinds, as well as hearty stews. Honestly, it works well with jams, as well, but not so much with chocolate-based spreads, take my word for it. However, it really does have that gorgeous wow effect once sliced, and it does bring an additional layer of happiness to a meal.

Keep in mind that if you don't enjoy swirl breads, you can either add all the flour directly into the bowl and create a simple loaf that will still bake up the same, or simply arrange the dough pieces as you like. Whatever your vision is, do follow it, and I am absolutely certain that the result will be equally beautiful and delicious.

Ingredients

100 grams vegan Greek-style yoghurt, cold
100 millilitres hot water
35 millilitres neutral oil
40 grams fresh yeast
20 grams granulated sugar
1 teaspoon apple cider vinegar
1 1/2 teaspoons salt
350 grams plain flour
30 grams pumpkin flour
20 grams crushed pumpkin seed, optional

Preparation

Take a medium bowl, pour the boiling hot water over the cold soy yoghurt, add in the sugar and crumbled fresh yeast, mix well, and let it stand for about 10 minutes, so the yeast can dissolve. When the yeast is ready, add in the oil and mix well. Sift in half of the flour and the salt, and mix well with a wooden spoon. Sift in the rest of the flour, and proceed to knead with your hands, either in the bowl or on the work surface, for about 3 minutes more, until the dough starts to come together.

It is fine if the dough feels sticky at this point.

Divide the dough roughly in half, transfer one half to a separate bowl, and add in the pumpkin flour. Knead it through very well, adding a teaspoon or two of warm water if necessary. Pumpkin seed flour will give a bit of fat to the loaf, since pumpkin seed is naturally higher in fat, so you might not need the additional water. Knead the other half of the dough until supple and elastic, and place the dough pieces into a large bowl, cover it, and let it rest and rise for about an hour.

Once the dough is ready, turn it out onto a lightly floured work surface and briefly knead it, adding just a bit of flour more, only if necessary. Roll both pieces to about 10 millimetres in thickness. Stack them together and roll them up as you would a Swiss roll. Gently dampen the edge with some cold water, so the rolls hold together, and place it into a small loaf tin (10x20 cm) lined with baking parchment. Cover with a clean kitchen towel, and let the dough rise for another 30 minutes.

Let the oven preheat to 200°C. Generously mist the risen dough with cold water, sprinkle it with pumpkin seeds if using, and bake it in a preheated oven, at 200°C, for about 25-30 minutes, until baked through and nicely browned. Let it cool down to room temperature, and serve. Yields one small loaf.

Author's note: If you wish, you can brush the loaf with a bit of melted vegan butter or some neutral oil as soon as you take it out of the oven, for a beautifully soft crust.

MINI VEGAN POPPY SEED CHERRY CHOCOLATE CAKE

If you love blue poppy seeds as much as I do, you will adore this mini vegan cake. It is absolutely brimming with chocolate, poppy seed, sour cherries, and deep, rich vanilla.

Four deliciously brownie-like cake layers, rich cherry jelly, and plenty of creamy poppy seed filling make this tiny little cake a true delight. Yes, it is a mini cake, but it is a mighty one, serving up to 16 people. Because it is so robust in flavour, I do recommend serving it in thin slices, with your favourite fruit liqueur or strong coffee.

One final note; if the filling is still a bit too soft for your liking, which is a fairly common thing to happen because of how the poppy seed was ground, the type of semolina, the type of vegan butter you use, etc; feel free to add some more ground almonds. Simply blend them in very well and place the filling into the refrigerator for another 20-30 minutes.

Ingredients

For the soft chocolate cake layers

150 grams plain flour
160 grams granulated sugar
15 grams unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
200 millilitres boiling water
30 millilitres neutral oil
2 teaspoons apple cider vinegar
1 ½ teaspoons vanilla bean paste

For the sour cherry jelly

150 grams sour cherries, fresh or defrosted
50 grams light brown sugar
30 millilitres water
20 grams cornflour
15 grams vegan block butter

For the poppy seed filling and frosting

350 millilitres soy milk, cold
150 grams granulated sugar
30 grams semolina
20 grams cornflour
200 grams poppy seed, ground finely
120 grams blanched almonds, ground finely
200 grams vegan block butter, softened
1 teaspoon vanilla bean paste

Preparation

Start by making the sour cherry jelly, as it needs to be frozen solid. Line a small cake form (15x20 cm) with baking parchment or plastic wrap and set aside. Place the fruit into a heavy saucepan, and add in the water, sugar, and cornflour. Place over medium-high heat, and let it come to a boil, stirring often. Once it starts to boil, cook until thickened, about 2-3 minutes, stirring vigorously, because it will have quite a thick texture. As soon as it is done, remove it from the heat and add in the vegan block butter.

Mix very well, transfer it to the prepared cake form, 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 completely frozen. This can also be done the night before.

The next day, start by making the poppy seed filling. Pour the cold soy milk into a large saucepan, add in the ground poppy seed, cornflour, and sugar, blend well, and place it over medium heat. As soon as it comes to a boil, add in the semolina, and start stirring vigorously, cooking for 4-5, until it cooks into a glossy custard. Once done, remove it from the heat, blend it well with a hand mixer or an immersion blender, cover the top with a piece of baking parchment or cling film, and let it cool down to room temperature.

Finally, make the vegan chocolate cake layers. Let the oven preheat to 170°C. Line a rectangular cake pan (20x30 cm) with baking parchment, bottom and sides, and set it aside. Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix very well. Make a well in the very centre of the dry ingredients; pour in the wet ingredients in no particular order, whisk until just combined.

Pour the batter into the prepared pan, tap it lightly on the work surface, and bake immediately in a nicely preheated oven, at 170°C, for about 15-18minutes, or until done. As every over bakes differently, check with a toothpick to make sure it stays soft. Let it cool in the pan completely.

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

Whip the cooled poppy seed custard with an electric mixer on high until light and creamy, and set it aside. Take a large bowl and beat the vegan block butter with the vanilla until lighter in colour and fluffy. Add the ground almonds to the whipped custard, and blend well. Finally, add in the whipped butter in a few additions, and beat until completely creamy and smooth. Divide it into three equal parts and place in the refrigerator for about 15 minutes, to firm up slightly.

Place the first cake layer on the cake platter, and add one-third of the filling. Place another cake layer and add the frozen cherry jelly straight from the freezer. Top with another cake layer, followed by another third of the poppy seed almond filling. Place the final cake layer on top and use the leftover filling to frost and decorate the entire cake. It is firm, so it can be frosted immediately.

Place the whole platter in the refrigerator for at least 8 hours or overnight, and serve the cake in thin slices with strong coffee. Yields 12 very rich servings or 16 smaller ones.

VEGAN BLACK SESAME STRAWBERRY DOUGHNUTS

Homemade vegan doughnuts, homemade strawberry jam, and a cup of coffee. Is there a more delightful way to brighten up a winter's day? Rhyme was unintentional, but welcome; however, homemade doughnuts are a good way to brighten up any day, not just long winter ones.

As someone who loves sesame in every way, adding it to sweet dough desserts was just a next logical step, really. And I find that it pairs tremendously well with fillings that are naturally on the sweeter side, like strawberry, raspberry, or even apricot jam.

Now, these doughnuts are baked, not fried. Traditionally, they are fried in plenty of oil, but I am not a fan of deep-fried sweets, so this is what works best for me. Think of them as a cross between a traditional doughnut, baked beignets, and light brioche. Just perfect.

I suggest serving them as soon as they're cool enough to handle, with plenty of strawberry jam filling, and a cup of good, strong coffee.

Ingredients

For the doughnut dough

450 grams plain flour
50 grams bread flour
25 grams light brown sugar
25 grams black sesame seeds, toasted and roughly ground
30 grams fresh yeast
150 millilitres warm water
125 grams vegan vanilla yoghurt, Greek-style
45 millilitres vegetable oil
10 grams salt
1 teaspoon vanilla bean paste
1 teaspoon apple cider vinegar

For the strawberry jam filling

500 grams strawberries, fresh or defrosted
50 millilitres maple syrup
1 teaspoon vanilla bean paste
2 teaspoons cornflour
1 tablespoon cold water

Preparation

Start by making the sweet dough. Sift both types of flour into a large bowl, add in the salt, whisk well, and set aside. Crumble the fresh yeast into a medium bowl, add in the sugar and warm water, and set it aside for about 10 minutes so the yeast can activate.

Once ready, make a well in the centre of the flour, add in all the other ingredients for the dough, and mix with a wooden spoon until a very soft and sticky dough forms. It should not stick to your hands, though, but if it is, add another tablespoon of plain flour. Place the dough into a large bowl, cover it with a kitchen towel and let it rise at room temperature for about an hour, or until doubled. It might take longer if your kitchen is on the cooler side.

Next, make the filling. Chop the strawberries roughly, add them to a heavy pot along with the maple syrup and vanilla, and let it come to a boil. Cook, stirring often, for about 15-20 minutes, until thickened and reduced to about half. Separately whisk together the cornflour and cold water, add them to the jam, and cook, stirring constantly, for about 2 minutes or so. Remove from the heat and let it cool down completely.

Once the dough is ready, transfer it to a floured surface and knead it briefly. If it is still sticky, flour the surface well. Divide the dough into 16 equal pieces by weight and shape each of them into a ball. Arrange them on a large baking sheet lined with baking parchment, and let them rest and rise, covered with a kitchen towel, for about 30 minutes more, while the oven is preheating to 200°C.

Just before baking, generously mist them with cold water and bake, in a preheated oven, at 200°C, for about 10 up to maximum 12 minutes. Make sure they don’t overbake, as they will be tough if they do.

Remove from the oven, and immediately take them off the baking sheet. As soon as the doughnuts are cool enough to be comfortably filled, generously fill them with the strawberry maple jam, and serve immediately. Yields 16 generous servings.

MINI VEGAN DOUBLE CHOCOLATE STRAWBERRY CAKE

We are barely over a month away from spring and that makes me tremendously happy. I have always preferred warmer weather, and the idea of longer, sunnier days just fills me with endless excitement.

With that in mind, may I present to you a lovely mini vegan cake, full of sweet strawberries, white and milk vegan chocolate, and bright and fresh lemons, for that beautiful spring-like joy. Truly a tiny little gem, perfect for any kind of smaller gathering or even just a brunch.

Two soft vanilla cake layers, generous amounts of milk chocolate ganache, layer upon layer of billowing white chocolate mousse, and ripe strawberry jelly make this cake so effortlessly perfect. The only thing left to do is take a tiny little dessert spoon and enjoy.

Ingredients

For the soft vanilla cake layers

50 grams plain flour
10 grams cornflour
50 grams granulated sugar
1/8 teaspoon salt
1 teaspoon baking powder
60 millilitres carbonated water
15 millilitres neutral oil
1 teaspoon vanilla bean paste

For the whipped vegan white chocolate mousse

200 grams vegan white chocolate
60 grams vegan block butter
120 millilitres vegan double cream
1 teaspoon vanilla bean paste
1 teaspoon whipped cream stabiliser

For the strawberry jelly

100 grams strawberries, fresh or defrosted
45 grams light brown sugar
10 grams cornflour
20 millilitres fresh lemon juice
1/2 teaspoon lemon zest
10 grams vegan block butter

For the vegan milk chocolate ganache

120 grams vegan milk chocolate
40 millilitres vegan double cream

Preparation

Start by making the strawberry jelly, as it needs to be frozen. Line a small round (10 cm) cake frame or mousse mold with a strip of acetate or baking parchment and set it aside. Place the fruit into a bowl, add the lemon juice and zest, sugar, and cornflour, and mash until smooth. Alternatively, for a perfectly smooth jelly, blend everything in a blender. Pour the mixture into a heavy saucepan and place it over medium heat. Let it come to a boil, stirring often. Once it starts to boil, cook until thickened, about 3 minutes, stirring vigorously. As soon as it is done, remove it from the heat and add in the vegan block butter.

Mix very well, making sure to incorporate the butter completely, and transfer it to the prepared frame. 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 mousse, chop the chocolate finely and add it to a saucepan, along with the vegan cream and butter, and place everything over low heat. Melt it together slowly, stirring gently, remove from the heat, add in the vanilla, 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.

For the soft cake layers, start by letting the oven preheat to 180°C and lining a small rectangular cake pan (10x20 cm) with baking parchment. Take a medium bowl and sift in the flour, cornflour, baking powder, and the salt. Whisk to combine, add in sugar, and whisk once again. Add in all the wet ingredients, 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 8-10 minutes. The cake is very thin, so check early with a toothpick to make sure it is baked through and soft. Once baked, remove it from the oven and let it cool down completely in the pan.

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

Level the cake if necessary, and using a cake form or a 10-cm cookie cutter, cut out two 10-cm rounds from it. Reserve the remaining cake as a snack. Whip the white chocolate ganache until soft peaks form, sift in the whipped cream stabiliser, and continue whipping on the highest setting until stiff peaks form. Divide into four equal parts and place it into the refrigerator briefly.

To make the milk 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 pourable. Place the first cake layer onto the serving platter, close a cake ring around it, and line it with a tall strip of acetate. Pour the ganache over the cake layer and place it into the refrigerator.

Once firmed up, take the cake out and add one-fourth of the white chocolate mousse, followed by the frozen strawberry jelly. Be gentle because the mousse will be soft. Add another cake layer on top and spread another fourth of the white chocolate mousse over it. Place it into the refrigerator for at least 8 hours, along with the remaining mousse in an airtight container.

The next day, remove the cake from the cake ring, remove the acetate, and decorate the cake using the leftover mousse. Add some additional strawberries if desired and serve. Yields 8 rich servings.

VEGAN SHORTBREAD TEA COOKIES

This type of cookie is what I would deem the best for tea. Five ingredients and minimal effort. Perfectly buttery, melts on every bite, and keeps for a very long time at room temperature.

It is also very easy to prepare, requiring a sturdy spatula or a fork and a bowl. That's it. The sheer beauty of simplicity.

I flavoured it generously with vanilla, but if you want, you can also add a drop of walnut or almond flavouring. Feel free to add some fresh lemon or orange zest. You can even dip them in some dark chocolate for a beautifully striking effect.

However you decide to decorate them, I truly hope you enjoy every bite with your favourite tea, because they are equally delicious right off the baking sheet and the next day.

Ingredients
120 grams vegan block butter, cold
50 grams icing sugar, sifted
2 teaspoons vanilla bean paste
150 grams plain flour
40 grams cornflour

Preparation

Because these are so quick to prepare, let the oven preheat to 180°C and line two large baking sheets with baking parchment.

Place the butter into a medium bowl and mash it well using a wooden spoon, a spatula, or a fork. Add in the vanilla and blend it well in the same fashion. The key is not to incorporate too much air into these, so using a fork or a spatula works best.

Add in the dry ingredients and keep mashing and mixing until a dough starts to come together. Lightly knead it to form a smooth ball, and immediately roll it out between two sheets of parchment paper. Roll them out to 6 millimetres in thickness and use a 5-centimetre round cookie cutter, cut as many rounds as you can. Arrange them on the baking sheet, briefly knead the dough and roll it out again, repeating the process until all of it is used up.

Bake the cookies in a nicely preheated oven, at 180°C, for about 10 minutes. They should remain light in colour and very soft. Let them stand on the baking sheet for about 10-15 minutes, and they're ready to serve. Yields 32 cookies.

MINI VEGAN CHOCOLATE MUD CAKE

Another Friday, another mini vegan cake. It is very obvious how in love I am with them and just how much I enjoy making tiny little sweet treats.

And the humble sweet potato is one of the best additions to desserts out there. I have used it in no-bake cakes, in truffles, snack bars, and as you can see, it is simply perfect in cakes, as well. It gives wonderfully earthy, almost caramelized and rich undertones to any treat it enriches, and I love it for that reason alone.

In frostings, it is truly unmatched. It achieves that perfect truffle-like texture so effortlessly, even just combined with cocoa powder and a touch of maple syrup, but that is a story for another recipe and another day.

On a final note, you can absolutely use boiled, steamed, and roasted sweet potato, it truly does not matter for this cake. The only thing that matters is that it is cooked through, soft, not watery, and mashed well before being added to the cake batter or frosting.

As with all my cakes, serve it in thin slices, with strong coffee, and enjoy.

Ingredients

For the vegan mud cake

90 grams plain flour, sifted
25 grams unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
130 grams sweet potatoes, cooked and mashed
120 grams granulated sugar
30 millilitres neutral oil
1 heaping teaspoon vanilla bean paste
150 millilitres carbonated water

For the vegan fudge frosting

250 grams sweet potatoes, cooked and mashed
60 grams vegan block butter, melted and cooled
100 grams dark chocolate, melted and cooled (70%)
50 grams toasted almonds, ground
1 teaspoon fresh orange zest
1/2 teaspoon apricot extract
1/2 teaspoon vanilla bean paste

Preparation

Start by making the chocolate fudge cake. Let the oven preheat to 180°C and line a small round cake tin (13 cm) with baking parchment, bottom and sides. Sift together the flour with the cocoa powder, baking powder, and baking soda. Add in the sugar and salt, and whisk everything together. In a separate bowl, whisk or blend together the mashed sweet potatoes, oil, and vanilla until smooth.

Add the wet ingredients to the dry, along with the carbonated water, and fold everything gently, making sure not to overmix. Pour it into the prepared cake tin, level the top, and bake immediately, in a nicely preheated oven, at 180°C, for about 60-65 minutes. Just like any cake, check it with a toothpick to make sure it does not dry out. Take it out of the oven and let it cool down completely in the tin.

Once the cake is cool, proceed to make the filling. Place the mashed sweet potatoes in a medium bowl, add in melted dark chocolate and melted vegan butter, and mix well. Add in the orange zest, apricot extract, and the vanilla, along with the ground almonds, and mix vigorously until smooth. If you wish, you can use a mixer on the lowest setting for this.

Spread the frosting over the cooled cake and place the whole tin in the refrigerator for at least 8 hours. Once ready to serve, remove from the cake tin, top with chocolate shavings, chocolate shards, flaked almonds, or some unsweetened cocoa powder, and serve with freshly brewed coffee. Yields 8-10 servings.

MINI VEGAN IRISH COFFEE LAYER CAKE

Mini vegan cakes are one of those sweet treats that are perfect as an everyday dessert, for smaller gatherings, as well as for gifting; which is why I love them so much. There is something so precious in a tiny layer cake, and fortunately, many agree with me.

My love for coffee is very well known, so it is not a surprise that I find this cake irresistible. Three layers of perfectly soft espresso cake, additionally soaked in whiskey syrup and plenty of vegan white chocolate fudge frosting truly make this a wonderful little coffee time delight.

This filling is actually one of my personal favourites, because its texture is incredibly similar to homemade chocolate fudge, but without the sweetness it typically has. Especially combined with strong espresso; that marvellous contrast makes it truly, truly shine.

And if you love mini vegan cakes as much as I do, I am happy to share that you can find many more of them in my cookbook.

Ingredients

For the coffee cake layers

180 grams plain flour
200 grams granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons instant espresso powder
240 millilitres boiling water
40 millilitres oil
1 teaspoon apple cider vinegar
2 teaspoons vanilla bean paste

For the vegan white chocolate fudge filling

200 grams vegan white chocolate
100 millilitres vegan double cream
50 grams vegan block butter
1/2 teaspoon vanilla bean paste
100 grams vegan double cream, cold
50 grams soy milk powder

For the whiskey syrup

100 millilitres boiling water
2 teaspoons instant espresso powder
20 millilitres whiskey

Preparation

Start by making the base for the fudge filling. Chop the chocolate very finely and place it in a saucepan. Add in the vegan double cream, vanilla, and the vegan butter, and place everything over low heat. Melt it together slowly, stirring from time to time, and once melted, 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.

To make the cake layers, start by preheating the oven to 180°C and lining a small rectangular cake pan or a loaf pan (10x20 cm) with baking parchment, bottom and sides. Sift together the flour with the baking soda and baking powder, add in the sugar, espresso powder, and salt, and whisk well. Pour in the wet ingredients in no particular order and gently stir to combine. Pour the batter into the prepared pan and bake immediately in a nicely preheated oven, at 180°C, for 30-35 minutes. Make sure you check it early on, so it stays moist. Once baked, remove from the oven and let it cool down in the pan completely.

To make the whiskey syrup, simply combine the boiling water with the espresso powder and whiskey, mix very well so the coffee dissolves, and let it cool down completely.

When everything is cool to the touch, level the cake if necessary, and slice it into three thin layers. Take the chilled ganache out of the refrigerator and briefly whip it on low speed. Whip the cold vegan double cream separately until soft peaks form, then add it to the ganache, along with the sifted soy milk powder, and whip on the highest setting until stiff peaks form. Divide it into three equal parts by weight.

Place the first cake layer onto the serving platter and generously brush it with the whiskey syrup. Add a third of the fudge filling, and place the second cake layer on top. Repeat the process once more, and decorate the cake as desired with the remaining filling. As almost all of my cakes, this one is pretty sturdy and stable, so it can be decorated immediately.

Place the platter into the refrigerator for 8 hours or overnight and serve with strong coffee. Yields 8 rich servings.

MINI VEGAN CHERRY CHOCOLATE COFFEE CAKE

When it comes to coffee-time treats, my first choice will always be a crumb cake. There is something so special in its texture that is beyond appealing to me, hence why I wholeheartedly recommend it to anyone who wants to upgrade their coffee time.

And this particular one? She is a work of art. Soft chocolate coffee cake, tangy sour cherry jam, and that glorious crumb topping make for one amazing treat. I do love coffee cakes, so this is a very biased take, but I give you my word, this cake is perfect to be slowly enjoyed, especially on a cold winter's day.

One piece of advice I have when it comes to my coffee cakes in general is to use a piping bag to add the jam topping. Even a regular freezer bag with a corner cut off will work. I truly find it is the best way to do it because that way, the jam will not sink into the cake, but rather stay on top, just below the crumb topping.

Of course, you can add it onto the cake in teaspoons, and that will work just as well. The main goal is not to put everything in one spot and try to spread it, because the cake will not be baked through and the jam will sink. Spoken from experience.

Ingredients

For the chocolate coffee cake batter

150 grams plain flour
50 grams toasted almonds, finely ground
120 grams granulated sugar
15 grams unsweetened cocoa powder
1/2 teaspoon instant espresso powder
1 teaspoon baking soda
200 millilitres carbonated water
45 millilitres neutral oil
2 teaspoons apple cider vinegar
1 teaspoon vanilla bean paste

For the sour cherry jam

250 grams sour cherries, fresh or defrosted
50 grams light brown sugar
2 teaspoons cold water
1 teaspoon cornflour

For the crumb topping

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

Preparation

Start by making the sour cherry jam. Roughly chop the cherries, add them to a heavy pot, add in the sugar, and place over medium heat. Let it slowly come to a boil, stirring from time to time, and cook for about 15 minutes, until thickened.

Separately whisk together the cornflour and cold water, add them to the jam, and cook, stirring constantly, for about 3 minutes or so. Remove from the heat and let it cool down completely. You can stir it from time to time, as it cools, but this is purely optional.

To make the crumb topping, mix the melted vegan block butter with the sugar and flour until big pieces of crumble form. Place it in the refrigerator until needed.

Turn the oven on to preheat to 180°C and line a medium round cake pan (15 cm) with baking parchment, bottom and sides. It would be good to use a somewhat deeper cake pan, so the cake can rise nicely and that there is enough room for everything.

Sift the flour, cocoa powder, and baking soda, add in the ground almonds, instant espresso, and granulated sugar, and whisk to combine. Separately whisk together all the wet ingredients, add them to the prepared dry ingredients, and mix until just combined.

Pour the cake batter into the prepared pan and place it immediately in the preheated oven, for just 10 minutes, so the surface firms up slightly. After about 10 minutes or so, take the cake out of the oven, add the cherry jam and the crumb topping, and continue to bake for another 45-50 minutes, for a total of 1 hour. Make sure you check the cake early on, so it stays soft.

Once baked, remove from the oven and let it cool down completely in the pan. Serve with coffee. Yields 10 servings.

VEGAN WHITE CHOCOLATE WALNUT WAFERS

My vast love for two-bite treats spans over almost four decades and the more I make them, the more I love them. Especially this combination; the crunch from the wafer sheets and the smoothness of the walnut filling.

Honestly, wafer desserts are the best of the best as far as I am concerned, and their only competition might come in the form of teeny tiny two-bite Biscoff bars. That is really it.

In general, this type of small confectionery is and always will be my first choice when it comes to gatherings of any kind. Or when it comes to that second cup of coffee around noon, for that matter.

They are loved by all, they come in a wide range of flavours and textures, they're tiny, and they're cute. What more could one want from confectionery in general?

As always, if you are new to wafer desserts or it's more comfortable that way, you can use a cake frame and close it tightly around the wafer sheet, to make sure the filling stays in place. 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 final piece of advice I can offer is not to fill the wafer sheets when the filling is hot, as they will turn very soggy and very chewy and even stringy when they cool down. And also, if you believe your filling is a bit too runny for your liking, add a tablespoon or two more of ground biscuits.

Ingredients

120 millilitres almond milk
100 grams granulated sugar
150 grams vegan block butter
100 grams vegan white chocolate
1 teaspoon vanilla bean paste
150 grams toasted walnuts, ground
150 grams vegan vanilla biscuits, finely ground
15 grams soy milk powder (2 levelled tablespoons)
3 small wafer sheets (18x36 cm)

Preparation

Pour the almond milk into a heavy pot, add in the sugar, diced vegan butter, vanilla, and chopped vegan white chocolate, and place it over medium heat. Let everything melt together slowly, making sure it does not come to a boil.

Once melted, remove from the heat and add in the ground walnuts. Mix them through well, and then add in the ground biscuits and sifted soy milk powder. Mix very well, either with a wooden spoon or a sturdy spatula, and leave it for about 15 minutes, so it can cool down. Stir it from time to time as it cools, so it cools down evenly.

Once lukewarm, place the first wafer sheet on the serving platter, coarse side up. If using a cake frame, close it around it. Add half of the filling and spread it evenly. Add another wafer sheet in the same fashion, and continue stacking until everything is used up. Top with the third 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 medium wafer bars or around 70 bite-sized ones.

VEGAN SPICED FRUIT & WALNUT STRUDEL

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

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

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

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

Ingredients

For the strudel rolls

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

For the layering

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

For the syrup

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

Preparation

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

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

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

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