A surprise success, you wouldn’t know these chocolate cupcakes have no eggs or dairy in them! If you need a reliable vegan chocolate cupcake recipe, look no further.
I’ll be honest – I was very sceptical of these. How can you have a cake with no eggs? Eggs are an absolute staple in baking, they underpin the structure of everything (deep, I know!) and you’re often taught not to play around with egg quantities and temperatures in concern of a recipe failing. So how on earth can you have a cake without eggs?
Well, it turns out you can quite easily and without any funky, hard-to-track-down ingredients. I can’t really explain how the below ingredients make up for the lack of eggs, but they do and these cakes still come out delicious, light and fluffy. It’s magic!
If you, like me, are new to the world of vegan cakes, I will warn you about two things. 1 Vegan cake batter is wetter than a usual cake batter. Don’t be afraid and think you’ve done something wrong! 2 Because of this, you need to make sure the cupcakes are properly baked. Something I would rarely advise, but err on the side of caution and bake them for another minute if you’re not sure if they are ready. As delightful as they are when they are fully baked, when under-baked they can get a little bit pasty. Imagine the texture of a very under-baked cookie… you know how it can have a bit of a mushy texture, and it hangs around in your mouth a little too long? That’s what can happen to these. So – you have been warned. Now… BAKE!
A vegan dessert that has convinced even me it is possible to replace cheesecake. Although not cheese-y in the slightest, this is a soft, creamy and fruity dessert sure to fill that cheesecake gap in your life!
OK… Let’s be honest…It can’t really be a cheesecake without cheese. So I’ve named it ‘cheesecake’ as I just couldn’t think of a more apt name for this creamy, fruity, delightful dessert. The filling is soft and light, which surprisingly comes from cashew nuts, coconut milk and coconut oil. Sometimes I think coconut can be an over-used flavour in dairy-free baking, however I loved it paired with blueberries. It is certainly a favour combination I would like to try with other things – pancakes or french toast perhaps?!
One thing that really attracted me to this recipe was that it used what I would call proper ingredients – sometimes I find that dairy-free and vegan recipes can have all sorts of weird ingredients in them and you have no idea what they are or where to buy them from. The creaminess in this ‘cheesecake’ comes from cashew nuts and coconut milk; together, when blended, they produce the most delightful, soft and creamy textured thick paste (sounds delightful, I know, but bear with me), which when chilled has almost the same texture as cream cheese. And because cashew nuts have such a gentle flavour, it leaves room for the coconut and blueberries to stand out.
The other thing I have to admit is that I cheated slightly for the aesthetics of the dessert. This is very unlike me, but I have to admit I added a few drops of purple food colouring into the mix. Perhaps we have different varieties of blueberries here; whereas the blueberries from the original recipe turned the ‘cheesecake’ a brilliant hue of violet, mine turned it a distinct shade of grey… So I cheated and added a tiny bit of food colouring. Let’s be honest – it’s hardly the worst crime in the world and aesthetics of a dessert are important!
As someone who has not eaten a real cheesecake for a very long time, this ‘cheesecake’ was delicious. It really hit the spot for a sweet creamy dessert, and the buttery biscuit base reminded me of the childhood cheesecakes my mum used to make. The dessert was also surprisingly easy and didn’t require baking. Really, apart from melting butter, this was more of an assembly job! The base is frozen, and, once chilled, the blended mixture is poured on top, and then the ‘cheesecake’ is frozen. Thawed thoroughly before eating, it looses any frozen texture and tastes deliciously like a chilled dessert. It may not be a real cheesecake, but it certainly came close!
A quick and simple 5 ingredient fruit tart – Flakey puff pastry topped with jam and fresh fruit, served with ice cream. Perfect if you’re in a hurry!
Catering for anyone with an allergy is hard; I know a lot of my friends over the years have worried about how and what they will cook for me, and one meal still seems to flummox the best of them – dessert! So far the desserts on my blog have catered more towards someone who has had to give up dairy – to show them the impossible is possible – however not everyone has the time or inclination to make them. Sometimes you just want a quick and simple dessert whether it’s to make for yourself or for someone else.
And so it is this dilemma that has inspired this post; here I present a simple 5 ingredient dessert, which only features 1 dairy free ingredient! How have I done this, I hear you say? Well, with one of my shop-bought-dairy-free-life-savers – pre-made puff pastry. I remember the first time I realised that most pre-made puff pastry didn’t actually have any milk in it… it was like a world of possibilities opened up in front of me. Along with the pastry, the other ingredients are jam, fruit, sugar and dairy-free ice cream.
The ingredient list might seem a bit vague but this is the beauty of it – so simple, and so versatile. The hardest thing you need to do is work out which fruit and jam combination you want to use! The flavour combinations really are endless; Pear & raspberry, apricot & rhubarb, apple & berries, peaches & orange marmalade, even banana and dairy-free chocolate spread would work!
So next time you need to bake a dairy free dessert for someone and get stuck, remember the puff pastry magic and get creative!
A classic apple pie; a just-sweet apple filling with hints of vanilla and cinnamon, encased in crisp shortcrust pastry. Perfect served with a scoop of ice cream or lashings of custard.
My new years resolution for 2015 is to master making pastry from scratch; with my family down this weekend, a succulent leg of lamb roasting away for Sunday lunch, an apple pie felt very appropriate – and what a great way to keep working on my pastry skills.
It is hard to go wrong with an apple pie – it’s so versatile you can really add and change the flavours to suit your taste. For my mum who has been away in India it seemed the perfect English dessert to allow the flavour of her much beloved apples (which are in very short supply in India!) to shine through.
I tried a new shortcrust pastry recipe for this which I will certainly use again. The pastry takes less than 5 minutes to make and once baked is delightfully short and crisp in texture. No soggy bottoms in sight! By letting it chill for a few hours in the fridge it is strong enough to be rolled very thinly without cracking which also makes it easy to line the tin with. You can, of course, cheat and buy a ready made shortcrust pastry (just read the ingredients carefully to find one without milk products!) but this really is quicker than popping to the shops and far more satisfying!
The filling is very simple, only consisting of 4 ingredients – apples, sugar, vanilla and cinnamon. I used Bramley apples for the pie filling and would highly recommend seeking these out rather than using other varieties. Bramley apples are strong in apple flavour and most importantly are sharp rather than sweet. This means you can add small amounts of sugar to create a just-sweet pie – which is then perfect to serve with copious amounts of ice cream or custard. Bramley apples also retain their shape well when cooked which means you still have whole chunks of apple in the pie which gives a pleasing texture.
To fit this in around cooking a Sunday roast it is easiest to fully bake it before you cook your roast and then reheat for about 15 minutes at 200 degrees when you are ready for dessert.