Soy Free

Vegan Marzipan

By Sara Kidd January 15, 2021 Leave a Comment

Marzipan is underrated. It’s had a bad rap for a while. I think this is because the store brought marzipan is actually quite horrible. Where as fresh homemade marzipan is seriously addictive. It’s soft, melts in the mouth without being gluey and tastes like real almonds and powdered sugar. This recipe is perfect for the following uses

covering cakes as an alternative to fondant
filling chocolates
covering cookies
eating by itself (I know what I said!)

This recipe is very user friendly. The only advice I have is to make sure you’re using a fine almond flour (not almond meal) and allow the marzipan to set in the fridge before rolling or using. It also helps to heat the glucose syrup in the microwave to make it easier to distribute.

Vegan Marzipan

★★★★★

5 from 1 reviews

Author: Sara Kidd
Total Time: 10 minutes

Description

Make your own delicious marzipan

Ingredients

Units Scale

240 g blanched almond flour (not almond meal)
160 g icing sugar (plus additional for dusting)
1/4 cup glucose syrup
2 tbsp water
1 tsp rosewater
1 tsp almond extract

Instructions

Place almond flour and icing sugar in the food processor and pulse until combined.
Add glucose syrup, water, rosewater, and almond extract. Pulse ingredients until they begin sticking together.
Turn the mixture out onto a pastry mat and knead together until smooth. Roll into a fat cylinder shape. Wrap in baking paper and place in the fridge to set for at least 2 hours.

Prep Time: 10 minutes
Category: Cake Frosting

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I use this recipe for my Battenberg Cake recipe that is part of my “Vegan Around The World” series. Watch me whip up the marzipan below.

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Vegan Choc Chip Brownies

By Sara Kidd April 29, 2020 5 Comments

Vegan Brownies by Sara Kidd V2

Aren’t brownies just so romantic? We all need a good vegan brownie recipe. It fixes breakups, bad grades, lost wallets and pretty much anything that’s slightly annoying. Add coffee and it’s the winning team. This vegan recipe is really easy to whip up and a great one to add variations. Here are some quick tips for these vegan brownies:

Want chewy denser brownies? Add 25g of extra butter
You can swap out or add nuts, marshmallows or lollies to this recipe
If possible, use the best quality vegan chocolate you can, it really adds to the flavour

I didn’t create step by step photos for this one as I have limited ingredients due to being in lockdown because of Covid-19. However, I have another vegan brownie recipe that’s similar here, where you can see some of the steps used.

Vegan Chocolate Chip Brownies

★★★★★

5 from 5 reviews

Author: Sara Kidd
Total Time: 55 minutes

Description

Easy vegan brownies

Ingredients

Units Scale

2 tbsp ground flaxseed or chia seeds
5 tbsp boiling water
220 g vegan butter or margarine
200 g vegan dark chocolate
170 g plain all-purpose flour
160 g white sugar
80 g cocoa powder
1 tsp baking powder
1 tsp sea salt
150 g vegan chocolate chips

Instructions

Preheat your oven to 170C/338C. Line a deep 18CM by 27CM baking tray with baking paper and grease with oil.
In a small mixing bowl mix ground flaxseed or chia seeds with boiling water together to form a paste. Set aside.
In a large heatproof bowl melt butter and chocolate together in the microwave in short bursts or on the stove in a saucepan. If you want a chewier denser brownie, add 25g of extra butter. Set aside for a few minutes to cool.
In another mixing bowl, sieve together flour, cocoa, sugar, baking powder and salt. Give it a good whisk to combine. Add half the amount of chocolate chips.
Add flaxseed paste to butter chocolate mix. Stir with a whisk until combined.
Pour into flour mixture, and fold through with a spatula or wooden spoon.
Pour mixture into your baking tray and spread out evenly in the tray using your spatula.
Add remaining chocolate chips over the top and gently push into the batter.
Bake on the top rack of your oven for 35-40 minutes. You want the top to be slightly firm and the centre will still be slightly gooey. Once out of the oven allow to sit for 30 minutes so it can become firm. Slice and serve.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: Dessert

Keywords: brownie, chocolate, chocolate chips, recipe, vegan

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No-Bake Flourless Vegan Caramel Crunch Cookies

By Sara Kidd April 6, 2020 2 Comments

Caramel Crunch Cookies 2

This no-bake, flourless caramel crunch cookie is going to fix any sweet tooth craving you have in lockdown. This vegan recipe uses very simple ingredients from your pantry to create a very satisfying snack. You can see me bake this on my Bake-Along with Vegan Chef Zacchary Bird here: https://www.facebook.com/events/624857121398023/

Caramel Crunch Cookies copy

Here are some tips for this recipe

These keep best in the fridge or freezer for weeks
You can use any nuts or muesli
Use silicon egg rings to help create that perfect round shape when setting the caramel
When making your caramel, make sure the sugar syrup is a dark brown before you add your coconut cream

No Bake Flourless Vegan Caramel Crunch Cookies

★★★★★

5 from 1 reviews

Author: Sara Kidd
Yield: 6 large cookies 1x

Description

Very simple cookie recipe with ingredients from your pantry

Ingredients

Units Scale

Caramel

220 grams caster sugar (1 cup)
60 ml water (1/4 cup)
1 tsp white vinegar
100 grams coconut cream (1/3 cup + 1 tbs)
good pinch sea salt

Cookie

160 g favourite roasted muesli or granola (approx 1 1/2 cups)
Handful of your favourite salted nuts chopped coursely (or whatever you have handy)
250 g high quality vegan dark chocolate ((50 to 70% cocoa) or whatever you have handy)

Decoration

50 g vegan white chocolate
Pink candy colouring or petal dust

Instructions

Combine sugar, water, white vinegar in saucepan. Stir over low heat until the sugar dissolves. Don't bring to boil until all the sugar has completely dissolved.
Increase the heat to high and bring to the boil without stirring.
Once very golden but don't burn, take off heat and allow to sit for a minute.
Very slowly stir in coconut cream (it's going to bubble so be EXTRA careful) + salt until completely combined and put back on the stove at medium heat to boil for a few seconds whilst viciously stirring – don't let it burn.
Take off heat and pour muesli and nuts into the pot. Stir to completely cover. Make sure it’s not too runny. If so add more muesli.
Arrange 6 silicone egg rings on a lightly greased baking tray. Fill each ring about half a centimetre and place in freezer to set for about 15 minutes.
Melt chocolate in a large mixing bowl in the microwave in short bursts or using a double boiler method.
Remove caramels from the freezer and using a spatular or a butter knife gently lift the caramels onto a cooling rack and place over the baking tray. It's going to be sticky!
Dunk each caramel into the chocolate and completely cover. Scrape off excess chocolate and place on the rack. Once you have covered all cookies put back into the freezer to set.
To decorate, melt white chocolate and add colouring. Remove cookies from freezer and drizzle over the top of each cookie. Keep cookies cold in the fridge or freezer right up until eating.

Category: Snack
Cuisine: Dessert

Keywords: caramel, flourless, vegan cookie

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LOOKING FOR MORE FLOURLESS RECIPES? Check out this Flourless Chocolate Cake

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Vegan Flourless Chocolate Cake

By Sara Kidd March 31, 2020 6 Comments

Flourless Chocolate ake by Sara kidd 2 copy

This vegan flourless chocolate cake is going to blow your mind. No eggs, no milk, no flour and the main ingredient is potatoes. And it tastes DIVINE. If you can’t leave home, have barely any ingredients, this is the recipe you definitely want to make.

PLEASE NOTE, this recipe is not like a standard cake. It’s more like a rich brownie. The higher quality chocolate you use the better it will taste. To help the cake be firmer, allow time for it to set in the fridge.

Flourless Chocolate ake by Sara kidd copy

Here are some tips for this vegan flourless chocolate cake recipe:

You can use any type of potato or even pumpkin
If you allow the cake to set in the fridge after baking the texture will improve, I like this cake even better the next day
You can freeze this cake for up to a month
You can heat the cake up to give it a more gooey texture
You can use any vegan chocolate you have handly, even chocolate chips
You can add nuts to the batter for extra texture
Serve with my custard recipe
If you don’t have golden syrup you can use maple syrup or agave syrup
Make sure your potato has absolutely no lumps in it

Here are the steps in photos so you can easily see the process for this vegan cake recipe:

Step 1 Flourless Chocolate ake by Sara kidd 6

Step 1 Flourless Chocolate ake by Sara kidd 7

Step 5 Flourless Chocolate ake by Sara kidd

Step Flourless Chocolate ake by Sara kidd

Step Flourless Chocolate ake by Sara kidd 2

Vegan Flourless Chocolate Cake

★★★★★

4.6 from 9 reviews

Author: Sara Kidd
Total Time: 1 hour 25 minutes
Yield: 1 8 inch cake 1x

Ingredients

Units Scale

50 g cocoa powder (1/2 cup )
77.5 g brown sugar (1/2 cup )
1/2 tsp salt
220 g vegan chocolate
3 tbs vegetable oil
3 tbs golden syrup (can use maple or agave syrup)
2 tsp vanilla extract
350 g potato puree (roughly 4 small-medium sized potatoes boiled then mashed until completely smooth)

Instructions

Preheat your oven to 190C/374C and grease an 8IN/20CM springloaded cake tin.
In a large mixing bowl, sieve cocoa powder, sugar and salt and mix with a whisk until well combined.
Melt chocolate, pour in oil, syrup and vanilla and whisk until well combined.
Add potato puree (make sure the potato is completely smooth) and chocolate to the large mixing bowl. Mix together on a low speed using an electric hand mixer until just combined.
Pour into your cake tin and smooth out until completely flat and even.
Bake for 50 to 55 minutes or until the top is just firm. It's still going to be quite soft.
Remove from oven and allow to cool. Put in the fridge to set the cake for at least 2 to 3 hours. The cake will become firmer overnight if left in the fridge. Serve with my vegan custard recipe.

Notes

PLEASE NOTE, this recipe is not like a standard cake. It’s more like a rich brownie. The higher quality chocolate you use the better it will taste. To help the cake be firmer, allow time for it to set in the fridge.

The photo of the cake are taken after the cake had set in the fridge overnight. So don’t worry if your cake is slightly gooey in the middle.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Cake

Keywords: cake, chocolate, flourless, glutenfree, vegan

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Best Ever Vegan Caramel Sauce (with variations)

By Sara Kidd May 11, 2019 Leave a Comment

vegan caramel sauce recipe

Vegan caramel sauce is life. It’s the best thing on any baked goods like cakes, puddings, desserts, on ice-cream, cookies, on toast and all over my face. Seriously, I know you understand what I am saying. The amazing recipe has all the wonderful variations you’re wanting to bake such as salted caramel sauce, creamy caramel sauce and a spicy version. So let’s get baking, baby!

Best Ever Vegan Caramel Sauce with Variations

★★★★★

5 from 1 reviews

Total Time: 30 minutes
Yield: 1 3 cups 1x

Ingredients

Units Scale

50 grams pitted dates soaked overnight
1/2 ltr coconut milk
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp sea salt
400 grams white sugar
120 ml water
1 tsp white vinegar
3 tbs corn flour (or corn starch if US) (mixed with 3 tbs water)

Instructions

Blend coconut milk, cinnamon, dates, salt and vanilla until smooth and creamy. Set aside.
In a medium saucepan, combine sugar, water, white vinegar in saucepan.
On a high heat bring to the boil without stirring. Watch the pot the whole time because it can suddenly go brown and burn.
Once the sugar suddenly turns golden, take off the heat and allow to sit for a minute until the bubbles die down.
Very slowly stir in coconut milk mix (it’s going to bubble so be EXTRA careful) and then return back to your stove top on a medium high heat.
Stir in the corn starch/corn flour paste until completely combined and bring to a boil whilst viciously stirring – don’t let it burn or stick to the bottom. Take off heat once it starts to thicken.
Let cool and then strain if you want to make sure your sauce is 100% smooth.
See recipe notes for variations and watch the video demo for more tips.

Notes

LIGHTER CREAMY VERSION: You can add additional coconut milk if you want a lighter version that isn’t so sweet
SALTED CARAMEL VERSION: Start by adding 1/4 tsp more sea salt until you’re happy with the ‘saltness’ of the sauce
SPICPY CARAMEL VERSION: Add more spices like nutmeg and a chai spice mix

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Cake Filling, Dessert

Keywords: caramel, drip icing, drip sauce, salted caramel, vegan, vegan baking, vegan cake filling, vegan caramel

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For a simpler version of this recipe go here:
https://staging.sarakidd.com/recipe/vegan-caramel-sauce/

Vegan Lemon Curd

By Sara Kidd March 14, 2019 28 Comments

vegan lemon curd v2

So for all those peeps that have no idea how to make a simple vegan lemon curd, this is the recipe for you. Seriously, who needs eggs?? This is easier to make and it tastes EXACTLY the same… Anyway, you can use this when you’re baking tarts, pies, cupcake and cake fillings or just to eat on toast. Vegan baking is has never been so easy.