Vegan

Vegan Pumpkin Scones

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Vegan Pumpkin Scones recipe scaled

We all love a good old pumpkin scone. Veganising this classic recipe was easy to do as scones usually consist of flour, butter and sugar. These vegan pumpkin scones quick to make and I recommend eating them straight out of the oven with some vegan butter and hot tea. Here are my top tips for making great scones

  1. Don’t use a food processor to make your scones, it will make them really tough and dry. Always use your hands or a pastry cutter to mix the ingredients together.
  2. Use cold butter. It will help your scones rise.
  3. Pre-heat your oven to the correct temperature before you put your scones in.
  4. Pop your vegan scones in the fridge for 10 minutes before you put them into the oven. This also helps with making your scones rise.
  5. You can make your scones ahead of time and freeze your dough. But allow defrosting naturally. Don’t microwave.
  6. Vegan buttermilk works wonders in plain scones. You can make your own by mixing 1 cup of soy milk with 1 tbs white vinegar.
  7. You will know that your scones are ready to come out of the oven when you tap the top and it makes a hollow sound.

This recipe was also featured in Tenderly Mag.

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I also have a recipe for Chocolate Chip Scones here

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Vegan Pumpkin Scones

Vegan Pumpkin Scones

★★★★★

5 from 3 reviews
  • Total Time: 27 minutes
  • Yield: 12 scones 1x
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Ingredients

Units Scale
  • 3 + 1/3 cups plain all purpose flour (plus extra)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup vegan white sugar
  • 2 tsp ginger powder
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/2 cup vegan butter or margarine (cubed and cold)
  • 1 + 3/4 cups butternut pumpkin (cooked & pureed)
  • 1/2 tsp vanilla extract

Instructions

  1. In a large mixing bowl mix flour, baking soda, baking powder, sugar, spices, together with a whisk
  2. Add the cold cubed butter to the flour and use either a pastry cutter or your hands to rub the butter into the flour until its flaky and crumbly. Try and do this step quickly, so the butter doesn’t heat up.
  3. Add pumpkin and vanilla to the flour and gently mix together with hands until it becomes a dough. Don’t over knead it, only until it just comes together and they should still be dregs of flour around the edges.
  4. Flour a clean surface and tip dough out onto the surface.
  5. Gently push the dough into a flat circle around one inch thick.
  6. Using a 6CM cookie cutter, cut out scones and place on a greased baking tray. You can bake them separately for a crispy outside or together to retain more moisture.
  7. Place scones in the fridge for 10 mins to chill. This will help the scones rise.
  8. Preheat oven to 410F/210C and bake scones for 15–17 mins until the centres are light and fluffy.
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes

Keywords: pumpkin, scone, vegan

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

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Vegan Gluten-free Halloween Cupcakes

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Vegan Gluten Free Cupcakes

Let’s bake Vegan Gluten-free Halloween Cupcakes!

This Halloween make it bloody, bloody delicious! These super fun vegan gluten-free cupcakes are so easy to bake and the recipe is divided into easy to follow sections. The flavour profile of these vegan cupcakes is divine. What’s not to love?

These cupcakes are lemon flavoured with a raspberry filling and a cream cheese buttercream.

This gluten-free vegan cupcake recipe consists of:

  • Gluten-free Lemon Cupcake
  • Raspberry Filling and Blood Drip
  • Cream Cheese Vanilla Buttercream
  • Fondant Knife

And it’s all vegan! What’s not to love?

Vegan Gluten-free Halloween Cupcakes Breakdown

Skill:Easy
Method: Mixing in one bowl
Size:Cupcake size
Serving: 12
Pairing:Spooky decorations
Sweetness: Moderate
Profile:Gluten-free, vegan, light fluffy cupcake, sweet filling with a creamy frosting
Storage:Stored in an airtight container outside of fridge one to two days
Bakers Tip:Best eaten on the day you make as gluten-free dries out quickly 

Watch this live video recording to see how I make these cupcakes

Watch this live recorded bake along with myself and Zacchary Bird as I bake these cupcakes and Zacchary bakes Mac and Cheese Balls.

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Vegan Killer Gluten Free Cupcakes

Vegan Gluten-free Halloween Cupcakes

★★★★★

5 from 1 reviews
  • Author: Sara Kidd
  • Total Time: 24 hours
  • Yield: 12 1x
  • Diet: Gluten Free
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Description

Gluten Free Lemon Cupcakes, Raspberry Filling & Cream Cheese Frosting

Ingredients

Units Scale

Bloody Knife – it’s recommended to make these 1st or the night before

  • Small amount of vegan grey fondant
  • Small amount of vegan black fondant
  • Small flat vegan candy circles (I get these from Fancy Sprinkles – optional)
  • CMC powder
  • Corn flour for dusting

Gluten-Free Lemon Cupcakes

Raspberry Bloody Filling

  • 200 g raspberries (fresh or frozen)
  • 120 g caster sugar
  • 2 tbsp lemon juice
  • 2 tbsp cornflour or cornstarch
  • 2 drops vegan red food colouring

Cream Cheese Frosting

Bloody Drip

  • 3 tbsp of the bloody raspberry filling
  • 1 1/2 tsp glucose syrup
  • 2 drops vegan red food colouring

Instructions

Method for the Bloody Knives

  1. Flour a clean surface with a small amount of cornflour.
  2. Add a sprinkle of CMC powder to your fondants and massage thoroughly.
  3. Using a rolling pin, roll out your grey and black fondants to around 1 mm thickness.
  4. Using a paring knife, cut out 12 small rectangles that look like the blade of a butcher’s knife.
  5. Using a paring knife, cut out 12 long strips that look like the handle of a butcher’s Knife.
  6. Join the handles to the blades. You can glue them by wetting the join with the tiniest amount of water or mix together some CMC powder with water to make some glue.
  7. Push the white circles into the top left corner of the knives. This step is optional.
  8. Allow these to harden for at least a few hours or overnight.

Method for Cupcakes

  1. Preheat your conventional oven to 200C/392F and line 2 cupcake trays with cupcake liners
  2. In a large mixing bowl sieve all dry ingredients together and mix with a whisk to combine. Make a well in the middle of your flour.
  3. In a large jug, mix all wet ingredients together.
  4. Pour liquid into a flour bowl and beat together with a hand mixer until just combined on a low speed.
  5. Use an ice cream scooper to evenly distribute batter into your cupcake trays. You should only fill them ¾ of the way up. This is around one large ice-cream scoop.
  6. Turn your oven down to 185C/365F and bake on the top rack of your oven for 15 – 17 minutes. The tops should bounce back when you touch them, this is when you should take them out of the oven.
  7. Allow to completely cool down before decorating.

Method for Bloody Filling

  1. Add all ingredients except for cornflour to a large pot and bring to a simmer. Mix cornflour with a few tbsp of cold water in a separate bowl.
  2. Gently simmer on a lower heat for 5-10 mins until it’s lost about 1/3 of its original liquid, then vigorously stir through cornflour paste until it thickens.
  3. Once the filling has thickened, remove from heat and pour into a strainer over a large bowl. Push it through so the seeds are all that’s left in the strainer.
  4. Place the bowl into the fridge or freezer to cool down the filling. It needs to be cold before you can use it otherwise it’s going to melt your buttercream.

Method for Cream Cheese Frosting

  1. Sieve your icing sugar into a bowl and set aside.
  2. Using a standard mixer with a paddle attachment beat butter for 5 minutes or until it’s super smooth with no lumps.
  3. Place the cream cheese in a heatproof bowl and warm in the microwave until it is soft to touch – try 10 seconds.
  4. Beat cream cheese separately for a few minutes to soften and break up. Add to butter mixture and beat on low for 10 minutes until completely smooth.
  5. Slowly add icing sugar on lowest speed to begin to incorporate. Once completely mixed, add vanilla, lemon and salt.
  6. You can now use it to decorate cakes or cupcakes. If you would like a firmer mixture leave in the fridge to firm up.

Method for Bloody Drip

  1. Place glucose syrup in the microwave for 15-20 seconds to make it really runny.
  2. In a small bowl mix all ingredients together. Allow to cool down a little as you don’t want it to melt the buttercream. Once it starts to kinda clot that’s when you can use it.

Method for Assembling Cupcakes

  1. Using an apple corer, remove the centre of the cupcake ¾ of the way down.
  2. Fill with bloody filling.
  3. Using a piping bag with a 2D star nozzle, pipe buttercream onto the top of each cupcake.
  4. Using a small spoon, spoon some of the blood onto the very top of the cupcake and let it drizzle down.
  5. Push a knife into the centre of the blood.
  • Cook Time: 24 hours
  • Category: Cupcakes
  • Method: 1 bowl mixing
  • Cuisine: Dessert

Keywords: cupcake, vegan, gluten-free, halloween

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The Only Vegan Vanilla Cupcake Recipe You Will Ever Need

By 6 Comments

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Along with four easy and delicious variations so you can have cupcakes for days…

Cupcakes are like a mini-vacation that doesn’t break the bank or require a passport. Baking a vegan cupcake is relatively easy, but a few simple hacks will ensure that you have success with every bake. The recipe I’m sharing is both the easiest and the best cupcake recipe that I’ve developed, and I’ve included variations for sugar-free, chocolate, strawberry, and jam-filled flavors if you’re after something a little different. This recipe is featured in my new vegan cookbook, “ Bake Vegan Stuff, Easy Recipes for Kids (and Adults).”

Let’s break this down into three sections: your oven, your ingredients, and your method.

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  1. Your Oven

Every recipe asks that you preheat your oven, but surprisingly, a lot of people skip this step, even though it will affect how well your cupcakes rise and how evenly they bake. You should allow at least 20 minutes for your oven to heat up, and check that it’s at the correct temperature before you mix your wet ingredients into your dry ingredients. Investing in an oven thermometer will help with this step because your oven temperature dial is never correct. Placing a heatproof bowl filled with water at the bottom of your oven will help distribute heat evenly, improving your bake. Cupcakes generally bake best on the top rack of your oven. Be sure there are no other baking trays in the oven during the baking process, and if you have a convection oven, turn off the fan function when baking cupcakes.

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2. Your Ingredients

All the ingredients in my cupcake recipe can be purchased from your local supermarket. My motto is to make it easy and quick. I’m not going to make you go to three different health food stores for ingredients that didn’t exist in the ’90s. But there is one ingredient in this recipe that is the most important and that is your vanilla bean extract. Vegan baking tends to require extra vanilla to enhance flavors and balance out nut- or seed-based ingredients that you might add, and the type of vanilla you buy is important. The imitation vanilla may be the most cost-effective option, but it doesn’t enhance your baking as a true vanilla bean paste will. I highly recommend buying a vanilla bean paste or extract.

Your baking powder and baking soda are also crucial to your cupcake’s success. Baking powder stays active for approximately 3 months from when it was first opened. Baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. In this recipe, the baking powder and soda are one of the main reasons these cupcakes become light and fluffy. These agents can go off and become “inactive” without warning. Here are 2 simple ways to test.

For Baking Powder: Test your baking powder by adding half a teaspoon to warm water. If it fizzes, then it’s all good! If it’s dead in the water you need new baking powder.

For Baking Soda: Put a few teaspoons of white distilled vinegar in a cup and add ½ teaspoon of baking soda. If it fizzes, then it’s all good! If it’s dead in the water you need new baking soda.

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3. Your Method

This cupcake recipe has a very simple method called a “one bowl method.” The most important step in this method is when you combine your wet ingredients into your dry ingredients. The trick here is to never over-stir your batter, otherwise you will overdevelop your gluten, which will make your cupcakes dense.

To ensure that your cupcakes rise well, you want to put them in the oven as soon as you have spooned your batter into the cases. Line your cupcake trays with the cases at the very beginning so that your batter isn’t deflating while you do this step.

Only fill your cupcake cases ¾ full. Otherwise, they will spill over the case and you won’t achieve that classic dome top. Once your cupcakes are out of the oven, place them on a cooling rack as soon as possible so that the cases don’t brown and harden.

Now that you know all my secret vegan baking hacks for cupcakes, let’s get baking!

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vegan vanilla cupcake recipe

Vegan Cupcakes

★★★★★

5 from 2 reviews
  • Author: Sara Kidd
  • Total Time: 31 minutes
  • Yield: 12 1x
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Description

Along with four easy and delicious variations so you can have cupcakes for days

Ingredients

Units Scale

Egg Replacer

  • 1 tbsp flaxseed meal (ground raw flaxseed)
  • 2 1/2 tbsp boiling hot water

Dry

  • 1 1/2 cup plain all-purpose flour
  • 1/4 cup cornflour or corn starch
  • 1 cup white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt

Wet

  • 1 1/3 cups soy milk
  • 1 tbsp white vinegar
  • 1/3 cup vegetable oil
  • 2 tsp vanilla extract

Instructions

  1. Preheat your oven to 356°F/180°C.
  2. Fill your cupcake trays with cupcake liners for 12-15 cupcakes.
  3. Make your flaxseed egg by mixing flaxseed and water together and set aside to thicken.
  4. In a large mixing bowl, sieve flours, baking powder, baking soda, salt, and sugar together and give it a quick whisk to combine ingredients.
  5. In a large jug, mix vinegar with soy milk until it becomes thick; then add oil and vanilla and mix. Add thickened flax egg and stir.
  6. Pour liquid into flour bowl and gently fold ingredients together with a whisk until just combined.
  7. Spoon the cupcake batter into each cupcake hole, filling it ¾ full.
  8. Place cupcakes in the oven on the top rack and bake cupcakes for 14-16 minutes.
  9. The tops should bounce back once baked so ask your helper to check and remove from oven.
  10. Let cupcakes completely cool down and ice with your favourite vegan buttercream.
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Cupcakes
  • Cuisine: Dessert

Keywords: cupcake

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

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4 Simple Vegan Cupcake Variations

Sugar-Free
For a simple sugar-free version, replace sugar with ⅓ cup of date paste and 4 tbsp of powdered baking stevia. Mix these ingredients into your wet ingredients before you mix them into your dry ingredients.

Mud Chocolate
Add ¾ cup of dark dutch cocoa powder and 1 tsp of cinnamon to your dry ingredients and add ½ cup of water to your wet ingredients. Bake for an extra 4-5 mins.

Strawberry
Add ⅓ cup of crushed freeze-dried strawberry pieces to your flour mix and ½ tsp of rosewater to your wet ingredients.

Jam-Filled
Add 1 tsp of your favourite jam to the center of each cupcake before you put them into the oven.

Watch Professional Race Car Driver Jono Lester smash out this recipe for SPCA Cupcake Day on November 2nd in New Zealand.

Workshop – Vegan Aquafaba Sponge Cake

By Leave a Comment

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Tired of all your vegan sponge cakes looking and tasting like a flavourless brick? Having trouble creating that soft fluffy cake crumb without eggs? Then this is the workshop for you… don’t believe it’s possible? Check out the reviews at the bottom of the page.

In this workshop, I’m sharing with you an exclusive formula for my perfect vegan sponge cake as well as my experience and advice on how to use Aquafaba in baking. Learn how to:

  • Bake the perfect vegan sponge cake every time – it’s light, fluffy and delicious
  • How to prepare your cake tins using baking strips, oven and batter to create the perfect sponge cake
  • How to incorporate aquafaba into your cakes to create a light fluffy crumb
  • General vegan cake trouble shooting and advice

View this live recorded workshop and gain access to this recipe through my Patreon account. PATREON is a subscription service, like Netflix, you can subscribe to and cancel anytime. To watch this workshop and get the recipe click the button below and select the $5 tier.

WATCH THIS WORKSHOP & GET THE EXCLUSIVE RECIPE
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Vegan Aquafaba Sponge Sara Kidd
WATCH THIS WORKSHOP & GET THE EXCLUSIVE RECIPE

Vegan Swedish Princess Cake

By 12 Comments

vegan swedish princes cake finished 2

This cake is the 1st episode for my new cooking show VEGAN AROUND THE WORLD and is the only one available to watch for free. I’m making many traditional cakes from all around the globe and veganising them. You can watch this entire series on my Patreon account for only $3 a month. It’s a simple subscription that you can cancel any time. Please support the work I do as I help thousands of people around the world bake vegan and offer many of my services for free.

SUBSCRIBE TO MY PATREON TO WATCH ALL THE EPISODES

I recommend watching the episode whilst you make this cake as there are a lot of elements to make vegan. I made this cake over two days, starting will all the vegan fillings and baking the sponge cake. Then I assembled the cake the following day.

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Princess Cake Hero 5 v2 copy

Vegan Swedish Princess Cake

★★★★★

5 from 4 reviews
  • Author: Sara Kidd
  • Total Time: 48 hours
  • Yield: 10 people 1x
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Description

This is a vegan version of the traditional Swedish princess cake from Sweden. There are 5 elements to this cake. Whipped cream, pastry cream, raspberry jam, sponge cake and marzipan. I recommend making the fillings and the cake layers the day before and assembling the next day.

Ingredients

Units Scale

VEGAN WHIPPED CREAM

  • 300 g soy milk
  • 440 g melted refined coconut oil
  • 3/4 tbsp vanilla bean paste (double if using extract)
  • 90 g icing sugar or powdered sugar
  • 255 g of Coconut Whipping Cream by Nature's Charm
  • 1/4 tsp xanthan gum (slightly heaped)
  • 1 1/2 tsp white rice vinegar

VEGAN PASTRY CREAM

  • 30 g icing sugar or powdered sugar
  • 22 g cornflour or cornstarch
  • 50 g vegan butter or margarine ((I use Nuttelex))
  • 310 g soy milk
  • 1/2 tsp vanilla bean paste
  • Pinch of sea salt
  • Vegan yellow food colouring (optional)

VEGAN RASPBERRY JAM

  • 200 g raspberries (fresh or frozen)
  • 150 g caster sugar
  • 2 tbsp lemon juice

CLASSIC VEGAN SPONGE CAKE

  • 240 g vegan butter or margarine
  • 285 g caster sugar
  • 450 g all-purpose plain flour
  • 3 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 495 ml soy milk
  • 50 mls water
  • 3 tbsp white vinegar
  • 1 1/2 tsp vanilla bean paste or seeds from one vanilla pod

MARZIPAN AND THE MARZIPAN ROSE

  • 600 g vegan marzipan
  • 60 g icing sugar
  • Vegan green food colouring
  • Vegan pink food colouring

Instructions

METHOD for Vegan Whipped Cream

  1. Put coconut thickened cream can in the freezer for 1 hour and 10mins.
  2. Blend everything else together, except for rice vinegar, until smooth and put in the fridge.
  3. Then put in the freezer with 25 mins left on your timer for the coconut cream.
  4. Using a standard mixer with a whisk attachment, open coconut can, if you can tap the top with your finger and it’s firm it’s ready otherwise put it back into the freezer. It’s really important it’s almost frozen and very cold.
  5. Scoop 255g of coconut cream into your mixing bowl and whip until thick and creamy with no lumps.
  6. Slowly (but not too slowly) pour in soy liquid – make sure the middle of the liquid is completely cold before adding it to the coconut cream. If your soy liquid is still warm from the melted coconut oil do not add it. It will make it curdle. It needs to be very cold. Thickness of the cream at this stage may vary depending on how cold your ingredients are. Do not over beat the cream as it can curdle it. Next add the rice vinegar. Even if your cream is very thick at this stage still add rice vinegar and beat together for a few seconds. Place in the fridge to firm overnight if you want a thicker cream.

METHOD for Vegan Pastry Cream

  1. In a small saucepan, melt 40g butter and stir through 22g cornflour to make a paste.
  2. Add soy milk, icing sugar, vanilla, pinch of salt and the tiniest amount of yellow food colouring.
  3. Stir with a whisk over medium heat until it thickens. Always stir otherwise it will burn on the bottom.
  4. Remove from heat and stir through the remaining 10g of butter.
  5. Strain into a bowl to remove any lumps.
  6. Cover with baking paper or cling wrap – push into the top of the pastry cream to stop skin forming.
  7. Allow to set overnight in the fridge. If you want a thicker pastry cream add 5-10 grams more cornflour. If you want a runnier cream add more soy milk.

METHOD for Raspberry Jam

  1. Tip the raspberries into a large saucepan, add sugar and lemon juice. Cook gently over a low heat, stirring occasionally with a wooden spoon until all the sugar is dissolved.
  2. Bring to the boil and boil vigorously for about three to four minutes. Keep an eye on it to make sure it doesn't burn and doesn't overcook. The bubbling will start to slow down.
  3. To check it’s ready, place a spoon in the freezer for a few minutes. Remove and add a small amount of jam. Run your finger through the middle (careful it’s hot!) and if the jam doesn’t flood to fill the hole it’s ready. Remove from heat and set aside. I leave mine in the fridge overnight so it sets.

METHOD for Sponge Cake

  1. Preheat the oven 160°C/320°F and line 3 x 8IN / 20CM cake tins with baking paper, grease with oil and dust with flour. You can also use a non-stick springform pans too.
  2. In the bowl of a stand mixer with a paddle attachment, cream together butter and sugar until creamy.
  3. Sieve flour, baking powder, baking soda and salt in a small mixing bowl. Whisk well to aerate the flour.
  4. In a small jug mix milk and vinegar together. It will slightly thicken the milk. Add water and vanilla and stir.
  5. Add one-third of the flour mix very slowly to the creamed butter and mix on lowest speed, then add one-third of the liquid. Repeat until all ingredients are just combined. It will be a very thick batter.
  6. Pause mixer and scrape down sides and mix for a few seconds.
  7. Divide between tins, spread batter out evenly with an off-set spatular then tap the tins on the bench to release air bubbles.  For perfect layers, weigh the cake tins with batter in them to make sure they are even. Bake 30 – 32 mins. The outside of the cake should shrink away from the cake tins. Check with a skewer through the centre, if it comes out almost clean it’s ready.
 Let cool in the tin for 5 minutes, then flip on a cake rack to cool down completely before assembling. The layers will be flat and about an inch high.

METHOD for Cake Assembly, Marzipan, Marzipan Rose

  1. I highly recommend watching how I assemble the cake on the video as it’s harder to explain with just text.
  2. Get your 1st cake layer and trim around the edge of cake 1cm. Level flat the top of the cake if it's dome shaped.
  3. Get your 2nd cake layer and trim around the edge of cake 1.5cm and trim the edges on top so it’s curved and has not sharp corners. Level flat the top of the cake if it's dome shaped.
  4. Get your 3rd cake layer and trim around the edge of cake 2cm, and trim the edges on top so it’s curved and has not sharp corners and carve the top to be dome shaped.
  5. Place 1st layer on your cake board and secure it with some whipped cream between the cake and the board.
  6. Coat the layer with a thin layer of whipped cream. Coat the outside as well to seal in the crumbs and hold moisture.
  7. Fill a piping bag with whipped cream and use a 12mm round piping tip. Pipe a dam around the edge of the layer about 1cm high. Fill the layer in with jam but don’t allow the jam to spill over the top. You want to fill it so the whipped cream is still higher than the jam filling.
  8. Place the 2nd layer on top and coat with a thin layer of whipped cream, including the outside of the cake. If your cake is sliding secure with skewers or tooth picks. Pipe another dam around the outside and fill in with pastry cream. If there are any hard corners on this layer you can trim them with scissors. Make sure your 2nd layer isn't bigger in circumference than your 1st layer.
  9. Place the 3rd layer on top.  If there are any hard corners on this layer you can trim them with scissors. Make sure your 3rd layer isn't bigger in circumference than your 2nd layer. You want it to be as dome-like as possible. Cover completely in whipped cream and smooth it out so it’s even and smooth. By this stage your cake should be completely covered in a thin layer of whipped cream. Put into the freezer for 10 – 15 mins to help set the cake before we create the dome on top.
  10. Pipe a dome on top of the cake and smooth it out into a perfect dome shape using a plastic cake scraping tool. Please see my video for how I do this.
  11. Place back into the freezer whilst you roll out the marzipan.
  12. Flour a clean surface with icing sugar. Add a drop of green food colouring to the marzipan (save a small amount for the pink marzipan rose before you add food colouring) and work it through until it’s completely green. Roll into a ball and using a rolling pin floured with icing sugar so it doesn’t stick, roll out marzipan until it’s wide enough to fit over your entire cake. I roll it out to around 3 to 4 mm thick. 
  13. Gently place the marzipan over your cake and smooth out in a downward motion until it’s completely covered by the cake to create a green dome. I gently pull the marzipan out and then smooth it down using my hands. Please see my video for how I do this.
  14. Run a sharp knife around the bottom to cut off the excess marzipan. Smooth out the marzipan using a soft plastic cake scraping tool that you would use for fondant to fix any creases or bumps. Place cake in the fridge whilst you make the marzipan rose.
  15. Using a small amount of pink food colouring, dye remaining marzipan pink and roll into a cylinder shape.
  16. Roll out your marzipan enough to cut out 4 hearts. Cut each heart into two tear drops. Please see my video for how I create the marzipan rose. It’s easier to see than explain with words. You can also cut out some green leaves with any left over green marzipan.
  17. Place your princess cake onto your cake stand. Wet the bottom of your marzipan rose with a tiny amount of water. Place the rose onto the center of the cake on top. Add your leaves.
  18. Wrap your simple craft lace around the bottom of the cake and tie it together at the back of your cake. Now you’re ready to serve it.
  19. I recommend keeping this cake in the fridge and eating it on the day you assemble or the very next day. 

Notes

NOTES ABOUT THE VEGAN WHIPPING CREAM: When developing this recipe I started with Gretchen Price and Miyoko Schinners whipped cream recipes. I wanted to further develop the recipe to not taste like nuts and work well with any type of soy milk. I was finding it hard to find a soy milk that worked in New Zealand so I added the coconut whipping cream as I found it really helped stabilize the recipe, yet I wanted it to still not taste like coconut so be mindful of measurements. I also wanted to add an ingredient that would assist in thickening the cream and not make it slimy, which can happen when you add too much Xanthan gum. This is the reason for the white rice vinegar. Make sure to use refined coconut oil and measure out your coconut whipping cream exactly. 

Find out more about Nature’s Charm Coconut Whipping Cream here

  • Prep Time: 48 hours
  • Category: Cake
  • Cuisine: Dessert

Keywords: cake

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This episode was proudly sponsored by Nature’s Charm vegan products.

VEGAN LEMON CURD SHORTBREAD

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cookies

These vegan lemon curd shortbread cookies are a very decadent dessert served best with vegan vanilla ice-cream. They look impressive yet are deceptively easy to bake. You can also add anything as a topping to this recipe – coconut, nuts or sprinkles. They can match any occasion. Here are some simple tips to perfect this recipe:

  • This recipe works best if you make the curd and the dough the day before. You can make it all in one day, it’s just a little easier if you allow it extra time.
  • Slightly under bake the shortbread. You want it to be easy to bite all the way through so it works better if it’s soft.
  • You can add more or less sugar to the curd depending on how tart you want the flavour.

Here are some photos and videos of the steps to help with the process.

This is a video on how to make the vegan lemon curd.

Here is a video on how to make the vegan shortbread.

These photos show some of the following steps for the recipe.

  • Lemon Curd shortbread step 1 1
  • Lemon Curd shortbread step 2 2
  • Lemon Curd shortbread step 3
  • Lemon Curd shortbread step 4
  • Lemon Curd shortbread step 5
  • Lemon Curd shortbread step 6
  • Lemon Curd shortbread step 7 1
  • Lemon Curd shortbread 2 scaled
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Brownie hero 2 copy 1

Vegan Lemon Curd Shortbread

★★★★★

5 from 3 reviews
  • Author: Sara Kidd
  • Total Time: 2 hours
  • Yield: 9 cookies 1x
Print Recipe

Description

A fantastic vegan dessert

Ingredients

Units Scale

LEMON CURD FILLING

  • 45 g cornflour or cornstarch
  • 45 g vegan butter or margarine
  • 350 ml lemon juice (if you're using fresh lemons it's going to be more tart so do a taste test before you set your curd)
  • 120 g caster sugar (20g less sugar if you want it more tangy)

SHORTBREAD COOKIE

  • 250 g vegan butter or margarine at room temp
  • 80 g icing or powdered sugar
  • 300 g plain all-purpose flour plus extra
  • 1 tsp vanilla bean paste or extract
  • 100 g vegan white chocolate
  • vegan yellow food colouring (suitable for candy and chocolate) (optional)

Instructions

HOW TO MAKE THE LEMON CURD

  1. Line a small baking tin with baking paper. You want to make a rectangle 14 cm x 20cm.
  2. Melt butter in a small saucepan. Take off heat and mix in cornflour/cornstarch to form a paste.
  3. Return to a medium heat and add remaining ingredients and continue to stir until sugar has dissolved and curd thickens. You can add a little yellow food colouring if you want a more yellow colour.
  4. Take off heat and pour into your lined baking tin. You want the curd to be about 1.5CM in height. Place in the fridge to set completely. You can leave this overnight or at least 2 to 3 hours. You want the curd to be very firm.
  5. Using a heart shaped cookie cutter (5cm from middle tip to the bottom point) gently press the cutter into the curd and use a small metal spatular to lift the hearts from the curd. You should have 8 to 9 hearts. Set aside.

HOW TO MAKE THE SHORTBREAD

  1. Pre-heat your oven to 175C / 350F and line 2 baking trays with baking paper.
  2. Using a mix master with a paddle attachment, beat butter on low to soften it for minute. Then add sifted powdered sugar and cream together for 2 minutes until light and fluffy. Scrap down the sides half way through.
  3. Add vanilla extract and beat on low for 30 seconds.
  4. Add sifted flour and beat on low. The mixture will start to come together as crumbs and then will form a soft delicate dough. If needed, add 1-2 tbsp of water if it's not coming together.
  5. Using your hands bring the dough together into a ball. If it's super sticky and sticking to your fingers (see my video example) add a little extra flour. Place in the fridge for at least 30 mins to a few hours. I even leave mine overnight sometimes. It makes it a lot easier to cut out the cookies.
  6. Roll dough out on a floured bench about 5-7mm or just over 1/2cm thick and cut with the cookie cutter. You want a minimum of 18 cookies. You may have some extra.
  7. Place cookies on the tray and bake for 23-25 minutes on the top rack of your oven. Check them at the 20 min mark. They will remain quite pale. You want to slightly under bake them so they remain soft-ish.

ASSEMBLING THE COOKIES

  1. Melt the white chocolate and stir through a yellow colour. Using a butter knife turn a cookie upside-down and put a small dot of chocolate on the centre of the cookie.
  2. Put a lemon curd heart on top of the chocolate to seal it to the cookie. Make sure you line up the curd with the cookie so it's plush. Grab another cookie and add a dot of chocolate on the bottom and push it onto the top of the curd to complete the cookie.
  3. Drizzle chocolate over the top of the cookie and allow to set on a cooling rack. I place them in the fridge to help them set. Repeat the process until done. You can decorate with coconut, nuts, sprinkles or other types of chocolate.
  4. Serve with vanilla icecream. These keep up to a week in the fridge.
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Category: Cookies
  • Cuisine: Dessert

Keywords: curd, lemon, shortbread

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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