Just desserts

From a dairy-free cheese­cake and orange syrup pud to a dev­il­ishly dark choco­late fudge cake and car­roty flap­jacks, this quar­tet of ve­gan sweets proves that thought­ful eat­ing has more than its fair share of guilty plea­sures

The Guardian - Cook - - Feature -

13 Ruby Tan­doh’s choco­late fudge cake

Many dark choco­lates are ve­gan even if they’re not spe­cial­ist ve­gan brands, so sim­ply check the wrap­per.

Serves 8-10 For the sponge

125g pit­ted dates, coarsely chopped 1 tsp bi­car­bon­ate of soda (op­tional) 100ml boil­ing wa­ter 50ml soya milk 1 tsp vanilla ex­tract 150ml sun­flower or al­mond oil 100g soft light brown su­gar 150g plain flour 4 tbsp co­coa pow­der 2 tsp bak­ing pow­der 1½ tsp ground gin­ger 1 tsp cin­na­mon ¼ tsp chilli pow­der A pinch of ground cloves A pinch of salt

For the ic­ing

100g dark choco­late 3 tbsp golden syrup 1 tbsp soya milk

1 Pre­heat the oven to 180C/350F/ gas 4. Grease and line a spring­form or loose-bot­tomed round 20cm cake tin.

2 Soak the dates with the bi­car­bon­ate of soda in the boil­ing wa­ter for 10-15 min­utes, or un­til soft­ened. The bi­car­bon­ate of soda helps to ten­derise the dates, but isn’t cru­cial if you can wait a few more min­utes for them to soften nat­u­rally in the hot wa­ter. Once soft, blend the dates along with their soak­ing liq­uid to a puree.

3 Stir to­gether the date puree, soya milk, vanilla ex­tract, oil and su­gar in a large bowl, whisk­ing un­til smooth. In a sep­a­rate bowl, sift the flour and co­coa pow­der to­gether then stir in the bak­ing pow­der, spices and salt. Add the dry in­gre­di­ents to the wet mix­ture and beat vig­or­ously for 1 minute. I usu­ally fold cake in­gre­di­ents to­gether as gently as pos­si­ble to avoid “ac­ti­vat­ing” the elas­tic gluten in the flour, but for this bat­ter the op­po­site is nec­es­sary: as the cake con­tains no eggs to bind it, we need the gluten for struc­ture. 4 Spoon the bat­ter into the pre­pared tin and bake for 35-45 min­utes – or as long as it takes for the cake to rise, set and be­gin to shrink away from the sides of the tin. When it’s ready, a knife in­serted into the cen­tre should come out with­out any crumbs stuck to it. Leave the cake to cool in its tin be­fore turn­ing out (it’ll be very soft and frag­ile when freshly baked).

5 Once the cake is cool, pre­pare the ic­ing: melt the choco­late ei­ther in the mi­crowave or over a pan of gently sim­mer­ing wa­ter. Stir in the golden syrup, then the soya milk. If it’s very runny, leave it to cool and thicken for a few min­utes. Slather it all over the top and sides of the cake, and don’t worry if it looks a lit­tle messy – art­fully la­bel it “rus­tic” and you’ll be be­yond crit­i­cism.

Many dark choco­lates are ve­gan even if they’re not spe­cial­ist ve­gan brands

14 Solla Eiriks­dot­tir’s cheese­cake with blue­ber­ries

You will need to make this at least three hours be­fore serv­ing.

Serves 10 –12 For the fill­ing

450g cashew nuts 240g maple syrup

4 tbsp lemon juice

2 tsp vanilla pow­der

2 tsp pro­bi­otic pow­der A small pinch of salt 160g co­conut oil

2 tbsp ground chia seeds

For the crust

150g pecans 280g dried mul­ber­ries 60ml co­conut oil, liq­ue­fied A pinch of sea salt

For the top­ping

275g blue­berry jam 150g fresh blue­ber­ries

1 Line a 23 cm-round cake tin with parch­ment (bak­ing) pa­per. For the fill­ing, put the cashew nuts into a bowl, pour in enough wa­ter to cover, and soak for about 2 hours. Drain and dis­card the soak­ing wa­ter. Set aside.

2 Mean­while, make the crust (base). Put the pecans, mul­ber­ries, oil and salt into a food pro­ces­sor and blend un­til it all sticks to­gether, but is still a lit­tle coarse. Press the mix­ture into the pre­pared pan with your fin­ger­tips. Make sure it cov­ers the bot­tom of the pan in an even layer.

3 To make the fill­ing, put the drained cashew nuts into a high-speed blender or food pro­ces­sor with the maple syrup, lemon juice, vanilla, pro­bi­otic pow­der and salt. Blend. Add the co­conut oil and chia seed and blend briefly. Pour the mix­ture over the crust and chill overnight in the re­frig­er­a­tor or for 3-4 hours in the freezer un­til the fill­ing is firm. Top with a layer of blue­berry jam and fresh blue­ber­ries and serve.

Raw: Recipes for a Mod­ern Veg­e­tar­ian Life­style by Solla Eiríks­dót­tir (Phaidon)

15 Katy Beskow’s car­rot cake flap­jacks

The joy of a car­rot cake crum­bled into a chewy snack­able square, these are sweet, nutty and fruity.

Makes 8-10

4 tbsp sun­flower oil 4 tbsp golden syrup 1 tsp ground cin­na­mon ½ tsp ground nut­meg 150g rolled oats 1 tbsp raisins 1 tbsp chopped wal­nuts 1 car­rot, roughly grated

1 Pre­heat the oven to 200C/400F/ gas 6. Line a 30x20cm bak­ing tray with bak­ing pa­per.

2 In a large bowl, mix to­gether the sun­flower oil, golden syrup, cin­na­mon and nut­meg un­til thor­oughly com­bined.

3 Tip in the oats, raisins and wal­nuts and stir vig­or­ously to coat in the syrup mix­ture, then stir through the car­rot.

4 Press the mix­ture into the pre­pared bak­ing tray, us­ing the back of a spoon to smooth the top. Bake for 12 min­utes, then al­low to cool in the tin be­fore slic­ing into even squares. The flap­jacks will be­come firmer and chewy when cool.

15-Minute Ve­gan by Katy Beskow (Quadrille)

16 Sue Quinn’s orange and olive oil syrup cake

Fra­grant, dense and doused in syrup, this is won­der­ful as a cake or pud­ding. If you don’t want to add the orange slices on top, feel free to omit this step.

Serves 8-10

100ml mild olive oil, plus ex­tra for oil­ing 3 or­anges 425g caster su­gar, plus 3 tbsp ex­tra for the syrup About 100ml non-dairy milk 1 tsp vanilla Seeds of 20 car­damom pods, crushed 225g self-rais­ing flour 1 tsp bak­ing pow­der ½ tsp fine salt

1 Set the oven to 170C/325F/gas 3½. Lightly oil a 22cm loose-bot­tomed cake tin and line the base with bak­ing pa­per. 2 Finely slice 1 orange, leav­ing the skin on. Dis­solve 200g in a pan with 200ml wa­ter. Add the orange slices. Sim­mer gently for 1 hour or un­til soft. Re­move from the syrup and ar­range neatly in the base of the pre­pared tin. 3 Mean­while, peel 1 of the re­main­ing or­anges and blitz the flesh. Pour into a mea­sur­ing jug, add 100ml oil and enough milk to make 300ml of liq­uid. Add the vanilla.

4 Com­bine the flour, bak­ing pow­der, salt, 225g of su­gar and half the ground car­damom. Add the finely grated zest of the re­main­ing orange, re­serv­ing its juice. Add the oil mix­ture and stir. Pour the bat­ter into the pre­pared tin. Bake for 45 min­utes, or un­til an in­serted skewer comes out clean.

5 While the cake is cook­ing, pour the re­served orange juice into a pan. Add the re­main­ing 3 tbsp su­gar, 100ml wa­ter and the re­main­ing car­damom. Sim­mer un­til re­duced to a syrup.

6 Poke deep holes in the cake with a chop­stick. Pour over the syrup, get­ting as much into the holes as pos­si­ble. Spoon any syrup that pools around the edges back over the cake. Let the cake stand for 5 min­utes be­fore in­vert­ing on to a plate. Re­lease the cake from the tin, then care­fully re­move the base and peel off the pa­per. En­joy warm or cold. Easy Ve­gan by Sue Quinn (Mur­doch Books)

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.