Tuesday, 29 September 2020

Apple and Blackberry Crumble Cake

A delicious one-layer cake full of seasonal apples and blackberries!

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Thursday, 24 September 2020

Peanut Butter Chocolate Chip Cookies

Little peanut butter cookies stuffed with chocolate chips, perfect with a cup of tea!


How has it taken me this long to put peanut butter in a cookie recipe I'll never know. But here we have it and they are truly little bites of delight. I'll admit I thought they would turn out a little bigger, but in the end I enjoyed them being smaller and didn't feel so guilty eating more than one! Chocolate chips are optional but I think they're essential. 

Check out my other cookie recipes for more inspiration!

Double Chocolate Cookies
Golden Oreo Funfetti Cookies
Carrot Cake Cookies

Recipe

Prep: 15 minutes
Cook: 15 minutes
Serves: 16-20 cookies

Ingredients

100g Trex or vegetable shortening
250g smooth Peanut Butter 
100g Caster sugar
100g Light brown sugar
180g Vegan chocolate chips
180g Plain flour
1 tsp Vanilla extract
3 tbsp Soya milk


Method

✿Preheat oven to 180Âșc and prepare two large baking trays with baking paper.
✿Add the Trex and both sugars to an electric mixer and cream them together until smooth. Then add in the peanut butter and vanilla and mix together until well combined.
✿Add the flour and salt, mix on low until you reach a thick crumbly dough.
✿With the mixer kept on low, add the soya milk - I found 3 tbsp to be enough and the dough comes together, any more and it would be too wet. If you already have a thick cookie dough that's less crumbly and that you can roll in your hands then skip the soya milk. 
✿Add in your chocolate chips or chunks and mix in. 

✿Roll into balls and place onto a parchment lined baking tray. Aim for around 16- 20 cookies from your batch. Press down lightly with the spatula to flatten the cookies slightly. I made smaller ones but you can make them as big as you like. 
✿Bake for 15 minutes until the tops are golden brown. 
Leave the cookies to cool and firm up on the baking tray before eating. Best kept at room temperature in an airtight container. Enjoy!

Christina 
xx
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Monday, 21 September 2020

Biscoff Brownies

Gooey fudgy brownies filled with lots of biscoff!


These brownies have been a long time coming, I see so many biscoff brownie recipes popping up and thought it was about time I tried my own. Whenever I aim to make brownies I usually get a bit stuck on how to replace the eggs in the batter as in non-vegan brownies, they play such a pivotal part for that moisture and binding. In my previous brownie recipes, I've used sweet potato, chia seeds, or just soya milk. But this time I went for aquafaba and I am SO happy with the results. If you haven't heard of aquafaba, it is the liquid you find in a can of chickpeas or you can make it yourself with dried chickpeas. So I've used it as an egg replacer and you will love what it does to these brownies. They are so fudgy and moist, just how I think a brownie should be. If you like them a lot stiffer, you could add more flour though I haven't tried this myself.

If you love biscoff just as much as the rest of the world seems to - especially vegans, it's the one spread we hold dear to us I think - then these brownies are for you!
And if really you do LOVE biscoff.....

Check out my other biscoff recipes for more inspiration!

Biscoff Cupcakes
Biscoff Cheesecake
Biscoff Blondies

Recipe

Prep: 15-20 minutes
Cook: 30 minutes
Serves: 12


Ingredients

100g Dark chocolate - make sure vegan
115g Floral Plant butter unsalted
200g Caster sugar
50g Dark brown sugar - or light brown, or caster if you don't have any
130ml Aquafaba
1 tsp Vanilla extract
100g Plain flour
30g Cocoa powder
Pinch of salt
115g Biscoff spread
180 Biscoff biscuits broken up into larger pieces


Method

✿Preheat the oven to 180℃ and grease and line an 8x8 inch baking tray with baking paper.
✿Melt the dark chocolate and butter together in the microwave and then leave to cool to the side.
✿Using an electric mixer, whisk together the aquafaba and sugars until really thick and mousse like. It will double in volume and be a light brown colour. This took me about 5-10 minutes with my stand mixer - the aim is when you lift some with a spoon it should leave a trail for a couple of seconds and then disappear, if it doesn't keep whisking. 
✿Fold in the chocolate/butter  mixture and vanilla carefully and then fold in the flour and cocoa powder until combined.
✿Lastly fold in the biscoff biscuits but save some to put on top. Spoon the brownie batter into prepared tin and then add then scatter the remaining biscuits.
✿With the biscoff spread, add random dollops of it on top of the batter and then gently use a knife to swirl it about a bit. You can melt it a bit in the microwave to make this a bit easier.
✿Bake in the oven for 30 minutes until fully cooked and then leave to cool in the tin before removing. 
✿Cut into squares and put any leftovers in an airtight container to keep them fresh. Enjoy!


Christina 
xx

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Friday, 18 September 2020

Peanut Butter Chocolate Layer Cake

A decadent 3-layer cake full of peanut butter and chocolate!

I was so excited to make this, I love all things peanut butter and was a HUGE Reese's Peanut Butter Cups fan, there's no sharing when it comes to those little cups of joy is there. And a chance to make a cake full of peanut butter AND chocolate, well my friends, if you too need a cake like that in your life, you've come to the right place. I also managed to find peanut butter Oreos in my local Poundstretcher, and they're vegan which is amazing so had to put them on top of the cake!

Layers of chocolate sponge using my Ultimate Chocolate Cake sponge recipe which is super moist and fudgy just how a chocolate sponge should be. And a little peanut butter sponge in there too and then filled and covered with an irresistibly creamy peanut butter buttercream and adorn with all things peanut butter. I think the peanut butter buttercream is my all time favourite and I would like this spread on everything from now on! Make this cake for an all time peanut butter chocolate lover like myself, and make sure (if the cake isn't for you) you get yourself a slice or two :)

Check out my other peanut butter chocolate recipes for more inspiration!

Chocolate Peanut Butter Cupcakes
Peanut Butter Banana Blondies
Peanut Butter Chia Jam Stuffed Sweet Potato



Recipe

Prep: 20-30 minutes
Cook: 30-1 hour
Serves: 10-12

Makes x3 8 inch cake layers


Ingredients

Chocolate Cake - use this recipe
Peanut butter Cake
185g Self-raising flour
170g Light brown sugar
120g Peanut butter - I like Whole Earth or Pip & Nut
170ml Soya milk + 1 tbsp Apple cider vinegar
1 Chia egg - 1 tbsp chia seeds + 3 tbsp water
2 tbsp Maple syrup
1 tsp Vanilla extract
1 tsp baking powder
Pinch of salt
Buttercream
350g Floral Unsalted plant butter
150g Peanut butter
500-600g Icing sugar
Toppings optional
Peanut Butter Oreos
Peanut Butter Nakd bars
Chopped peanuts
Dairy-free chocolate covered peanuts



Method

✿Preheat the oven to 180℃ and grease and line x 3 8 inch deep cake pans.
✿Make the chocolate cakes first using this recipe and then place in the oven to bake for 30-35 minutes until a knife inserted comes out clean. 
✿Whilst the chocolate sponges are baking, make the peanut butter sponge. 
✿Combine the soya milk with the ACV in a jug and let sit for 5 minutes to create a vegan "buttermilk". In a small bowl make the chia egg by mixing together the chia seeds with the water and let that sit for 5 minutes to form a gel which will be the egg.
✿Using an electric hand mixer or standing mixer, beat together the brown sugar and peanut butter till smooth. In a separate bowl, whisk together the flour, baking soda and salt. 
✿Add all ingredients to the mixer and stir together till combined and then pour into the cake pan. Bake for about 30-35 minutes till a knife inserted comes out clean and it looks golden brown on top.
✿Let all 3 sponges cool completely before removing them from their pans. 
Make the buttercream. Beat the butter until smooth and creamy and then add the icing sugar a little at a time. It should double in size almost and be fluffy.
✿Add the peanut butter and continue to mix together, adjusting to taste with more sugar or peanut butter. Optional to add some vanilla extract.
To assemble the cakes, place one chocolate sponge on a board or plate and spread on some buttercream. Top this with the peanut butter sponge and add more buttercream finishing with the remaining chocolate sponge on top. Cover the top and sides with buttercream and pipe more on top, you should have plenty left. 
✿Decorate with the toppings and then leave in the fridge to firm up a bit or serve straight away. Keep the cake covered so it doesn't dry out - can keep up to a week in the fridge. Enjoy!


Christina
xx
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Wednesday, 16 September 2020

White Chocolate Cupcakes

Velvety vegan white chocolate cupcakes that are simply irresistible!


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Monday, 7 September 2020

Doughnut Apples

Juicy apple slices with delicious sweet toppings just like doughnuts!


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Friday, 4 September 2020

Chickpea Pancakes

Easy chickpea pancakes you can whip up in no time!


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Wednesday, 2 September 2020

Key Lime Pie - No bake!

A beautiful dessert to bring out for a dinner party table that is sure to impress!
Confession, before this recipe I had never had a key lime pie, nor did I know what a key lime was! My research tells me that key limes are grown in the Florida Keys and they have a stronger aroma with a more tart taste, something I'd like to try one day. Unfortunately in the UK it's highly unlikely I'll be able to get my hands on any key limes, so regular limes it was for this zesty pie! 

I love a no-bake dessert, and this one really is so simple. You don't even need to make it the night before like some desserts, you can make it in the morning and then have it out and gobbled up in the evening. In some recipes, key lime pie can be topped with meringue or whipped cream, I chose the latter because of time but I think a delicious meringue would work just as well. Also I should note, don't be put off by the ingredients, they're not your usual pie fillings but once you throw everything in a blender it tastes so good! I didn't even tell my Mum what was in it as she's usually very weird with alternative ingredients and she ate it before I had mine! :)

Check out my other no-bake recipes for more inspiration!


Recipe

Prep: 10 minutes
Cook: N/a - chill in the freezer 2+ hours
Serves: 6-8

Ingredients

Base
300g Digestive biscuits - make sure vegan
115g Vegan butter
Filling
200g Silken tofu
1 large avocado
150g Caster sugar
55g Melted coconut oil
Juice of 4 limes
Zest of 2 limes


Method

✿Grease a 9 inch pie dish and set aside. Add the biscuits to a food processor and pulse into crumb, or add the biscuits to a zip-lock bag and use a rolling pin to mash them into crumbs. ✿Melt the butter in a microwave and then add this along with the biscuits in a bowl and mix together till it sticks together. 
✿Press the mixture into the pie dish evenly making sure to go up the sides - I do this with my hands as I think it's easier but you could use a silicone spatula. Place in the fridge to set.
✿Make the filling. Add all of the ingredients into the food processor and pulse till combined and you have a smooth creamy texture. Adjust to taste by adding more sugar or lime zest depending on how you like it. 
✿Place in the freezer to set for about 2-3 hours, then place in the fridge at least 1 hour before serving. 
✿You can add some whipped cream on top, or more lime zest to finish. Enjoy!

Christina 
xx

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