Vegan

Crispy Gooey Choc Chip Cookies

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Med Res

Everyone loves a big fat bakery cookie. These are even better cause I’ve added a secret ingredient that gives it the perfect crispy texture on the outside with a gooey soft chocolate center. And they are HUGE vegan chocolate chip cookies so you can smash your sugar fix and return to life as a normal human.

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Cherry Almond Crumble Cake

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Vegan Cherry Crumble Cake

This vegan cherry almond crumb cake is perfect for picnics and afternoon tea. You can use either fresh pitted cherries or frozen cherries. The vegan vanilla cake pairs so well with the crumble on top and the almonds add extra texture and flavour. It’s such a yummy vegan cake recipe that everyone can enjoy. If you can’t make the drip icing you can simple drizzle melted chocolate over the top for an easier bake.

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Cherry Cupcakes with Tofu Custard Cream

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Vegan Cherry Cupcakes with Tofu Custard Cream
Cake + Cherries + Custard. It’s the BEST flavour combo. I live with an amazing extended asian family and they aren’t big fans of anything that’s overly sweet (unlike me who would literately eat sugar out of a bag and I have, please don’t judge me). Vegan buttercream can be tricky because we don’t use eggs and sometimes our buttercream can be too sweet. SO I used tofu as an egg replacer and IT WORKS!!! And it DOESN’T taste like tofu. It has a fab creamy texture followed by the powdery taste of vanilla custard. It’s delicious!  [Read more…] about Cherry Cupcakes with Tofu Custard Cream

Coconut Bundt Cake

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vegan coconut bundt cake with pink icing
Best ever bundt cake!

This cake is a MIRACLE! Only because I baked it quite a few times and it failed and failed and failed. I was about to give up and then I added extra coconut cream and changed the vegan butter to vegetable oil. NOW it’s a glorious, tender, extremely delicious cake and it’s friggin vegan. This is the cake I would make for The Queen if she ever popped over for a nibble… actually probably not as I would have eaten it all before she arrived. She can get her own cake.  [Read more…] about Coconut Bundt Cake

Caramel Popcorn Cookies

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popcorn caramel cookie

Caramel is my all time favourite flavour. These taste like you’re eating a Twix bar only better cause POPCORN. They literally melt in your mouth with a nice crunch from almonds and salty popcorn. Seriously, these are so good. When I made them I had to give them away so I wouldn’t eat the whole batch. 

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popcorn caramel cookie

Caramel Popcorn Cookies

★★★★★

5 from 3 reviews


  • Total Time:     1 hour 25 minutes

  • Yield:     6 large cookies 1x



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Ingredients


Units


Scale

  • BEAT
  • 125 g vegan butter melted
  • 100 g firmly packed light brown sugar
  • 1 tsp high quality vanilla bean paste
  • MIX
  • 1 tbsp cornstarch/cornflour + 3 tbs water to form a paste
  • SIEVE
  • 255 g all-purpose plain flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • CARAMEL POPCORN TOPPING
  • 400 ml mls coconut milk
  • 300 g firmly packed light brown sugar
  • 3/4 tsp cinnamon
  • 1 tsp vanilla bean paste
  • pinch sea salt
  • 20 g vegan salted popcorn
  • 100 g sliced almonds
  • 2 tbs oil

Instructions

  1. TO MAKE COOKIES Preheat oven 180C/360F and grease 2 large baking trays
  2. In a large mixing bowl beat butter, sugar, vanilla together until combined
  3. Stir in cornstarch paste
  4. In another small bowl sieve together flour, baking soda, salt and mix together well
  5. Using a wooden spoon or your hands mix together butter and flour mixture until it forms a soft ball of dough
  6. Using a non-stick rolling pin, roll out cookie batter 1cm thick
  7. Using a large cookie cutter, cut out cookies and place on baking tray about 3cm apart
  8. Bake for 10-12 mins until cookies seem firm on top
  9. Remove from oven and let completely cool on trays
  10. TO MAKE TOPPING In a small pot stir together over high heat coconut milk, sugar, cinnamon, vanilla, and salt. Bring to boil and then slightly reduce heat. Let simmer until mixture is bubbling and has reduced by about a third. Keep watching it as you don’t want it to burn.
  11. Remove from heat and let cool
  12. Lightly fry almonds in oil until light brown and remove from heat and let cool
  13. Break up popcorn and put on top of each cookie
  14. Add a small amount of almonds to each cookie
  15. Poor caramel over cookie to seal popcorn and almonds on top of each cookie
  16. Allow to set in the fridge until caramel has set and is chewy

Notes

TIP: If you want perfectly round cookies, bake them in silicone egg rings, cutting them with a cookie cutter about half a cm smaller than the egg rings. Then leave them in the egg rings when you add topping. Let them completely set before removing the rings.

  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Cookies
  • Cuisine: Snack

Keywords: caramel, dairy free, egg free, salted caramel, vegan, vegan baking, vegan cookie, video

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Blueberry Glaze Walnut Cake

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Blueberry glaze walnut cake

This is a crowd pleaser as peeps love the shiny pretty thing. It’s a little like jelly. Not sure if you’re into holiday season (I’m kinda meh) however this cake will please non-gender specific Santas and holy moly costumed peeps alike.

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Vegan Blueberry Glaze Cake

Walnut Blueberry Glaze Cake

★★★★★

5 from 1 reviews


  • Total Time:     50 minutes

  • Yield:     20 peeps 1x



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Ingredients


Units


Scale

  • SIEVE
  • 180 g plain flour
  • 20 g corn flour
  • 3 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tsp salt
  • BEAT
  • 60 g vegan butter cubed at room temp
  • 60 g veggie shortening at room temp
  • 120 g powdered sugar / icing sugar
  • 1 tbs vanilla bean paste
  • 1/2 tsp lemon essence
  • MIX
  • 300 ml soy milk (at room temp)
  • 2 tbs white vinegar
  • BLUEBERRY WALNUT GLAZE
  • 150 g sugar
  • 2 tbs cornstarch
  • 1 cup water
  • 100 g blueberries (defrozed or fresh)
  • 1 tbs lemon juice
  • 50 g crushed walnuts

Instructions

  1. Pre-heat oven to 160C/320F, grease and line a 8IN ring cake tin.
  2. Using an electric mixer with a paddle attachment or a hand mixer on a low speed beat butter and shortening together until combined, add sieved sugar + vanilla + lemon essence and beat until light and fluffy. Don’t over beat.
  3. In a large bowl sieve remaining dry ingredients together, mix well and set aside.
  4. In another bowl mix milk and vinegar together until milk thickens slightly.
  5. Dividing flour and milk into thirds, slowly add flour then milk to butter in thirds, on low speed until just combined, don’t over mix.
  6. Pour mixture into your tin and distribute evenly, gently tap cake on the bench to release any air bubbles.
  7. Put into oven for 27- 30 mins or until skewer comes out clean.
  8. Once cooled, remove from the tin and arrange walnut around the middle of the cake.
  9. TO MAKE GLAZE heat sugar, cornstarch and water over medium/high heat whilst stirring until it comes to boil
  10. Reduce heat and stir in blueberries.
  11. As it becomes thick and clear.
  12. Take off heat and let glaze cool.
  13. Place cake on a cooling race with a tray underneath and gently pour glaze over the top of cake, covering the walnut. Let the glaze set before removing cake from tray.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Berries, Birthday, Cake, Summer

Keywords: dairy free, egg free, vegan, vegan baking, vegan cake

Did you make this recipe?

Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!



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