vegan

VEGAN WORKSHOP SPECIAL

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VEGAN WORKSHOP SPECIAL 1

JOIN US FOR 2 AMAZING LIVE WORKSHOPS

This month I’m doing a live workshop to show you how to bake a Vegan Swiss Roulade and I’m hosting an exclusive 2 part masterclass with Vegan Pastry Chef Adrian Wu teaching how to bake vegan croissants.

Vegan Swiss Roulade Class:
Sunday June 20th
11am NZST, 7AM WITA, 9AM AEST, 4PM PDT, 7PM EDT

This workshop includes:

  • my cranberry raspberry jam recipe
  • semi sweet buttercream recipe
  • soft sponge roll recipe
  • how to roll your cake without it cracking (I use a non-traditional technique)

Vegan Croissant Class Part 1:
Sunday, June 27 – How To Make Vegan Pastry For Croissants (different from puff pastry)
11AM WITA, 1PM AEST, 8PM PDT, 11PM EDT 

Vegan Croissant Class Part 2:
Friday, July 2 – How To Roll Your Vegan Pastry To Create Your Croissants
11AM WITA, 1PM AEST, 8PM PDT, 11PM EDT

This workshop includes:

  • how to prepare and proof your laminated croissant dough
  • recommended vegan substitutes for croissants
  • how to create that classic crescent shape
  • tips and troubleshooting to create gorgeous croissants every time

CAN’T MAKE THESE TIMES? DON’T WORRY ALL CLASSES ARE RECORDED WITH RECIPES.

This masterclass is available through my Patreon platform. The total cost of the course will be US$10* + tax. It runs over 2 months through my Patreon which is a monthly subscription platform, just like Netflix. You can subscribe and cancel anytime. You also gain access to all previous workshops.

*PRICES MAY VARY DEPENDING ON WHICH COUNTRY YOU’RE FROM AND WHAT TAX IS CHARGED. IF YOU’RE NOT SURE, SELECT THE WORKSHOP TIER THAT IS PRICED AT US$5

REGISTER FOR THESE WORKSHOPS
vegan croissants
Vegan Swiss Roulade by Sara Kidd

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
Print Recipe

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

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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How To Create A Vegan Layer Cake – Workshop

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(How to get perfect cake layers and prepping your cake for decoration)  
Cost: US$

This is a recorded workshop that is available to watch now. You can see reviews at the bottom of the page.

This workshop will include the following:

  • what tools are essential   
  • what to do before you bake your cake (let’s make a cake plan)
  • deciding on frosting and how can I be more creative with flavour
  • how to level and torte your cake layers  
  • when to use sugar syrups (includes recipe options)
  • constructing your cake (how to pipe a dam, add a filling and inclusions)
  • when to use dowels and what are our options
  • creating the perfect crumb coat
  • how to create a naked cake  
  • troubleshooting   
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Vegan Banana Mud Cake by Sara Kidd

These workshop recordings are available to watch forever.

To access this workshop it’s only US$5 a month and you can cancel anytime. It’s a simple subscription through a platform called PATREON. All you need to do is click on the workshop link below and it will take you there to subscribe. It’s like Netflix, you can cancel anytime. This will also give you access to any previous workshops I’ve done.

ACCESS THIS WORKSHOP
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10 Vegan Flourless Recipes for Easter and Passover

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Vegan Flourless Baking Recipes

A lot of us are stuck at home this Easter and Passover but that doesn’t mean we can’t bake up a storm using ingredients we have in our pantry. Check out these flourless recipes to satisfy all your sweet cravings. These recipes come for some of the most talented vegan food bloggers on the interwebs.

Vegan Flourless Chocolate Cake

1. Flourless Chocolate Cake

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.

Vegan Caramel Crunch Cookies by Sara Kidd

2. No-Bake Caramel Crunch Cookies

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.

Vegan Chocolate Peanut Butter Fudge

3. Easy Peanut Butter Fudge

Hold onto your hats because this vegan chocolate peanut butter fudge is coming at ya! It’s the easiest vegan fudge in the world and it tastes like sweet Sunday morning on a long weekend.

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4. Chocolate Covered Boozy Cherries

How can you go wrong with cherry, booze and chocolate? Now, I know cherries may not be in season but you can use this on any type of fruit available. This recipe comes from blogger 86Eats and she makes some of the tastiest vegan treats I’ve ever seen.

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5. No Bake Chocolate Raspberry Ganache Tart

This is a gorgeous option if you’re wanting to make a tart without flour. This recipe comes from vegan pastry chef Gretchen Price who is a pioneer in the vegan baking movement.

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6. Raw Chocolate Fudge and Mandarin Orange Tart

I couldn’t go past this beautiful tart by Vegan Pastry Chef Fran Costigan.
Orange and chocolate are a special combination and Fran’s recipes are always winners.

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7. Strawberry and Cream chocolate Popsicles

You can’t have Easter without some ice cream. This recipe comes for Raw Vegan Chef Crystal Dawn. There are a few more ingredients in this recipe but as you can see from the photos it’s totally worth it.

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8. Raw Salted Caramel Chia Pudding

This one is a great recipe for a special breakfast treat on Easter morning. I can’t wait to eat this one. This recipe comes for vegan food blogger Fragrant Vanilla Cake. There are so many wonderful recipes on this site.

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9. Cheesecake Dip

Everyone needs vegan cheesecake dip. It literally goes with everything and this recipe comes from the spectacular blogger Cooking on Caffeine.

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10. Blueberry Blackberry and Ginger Cheesecake

How can you not have a cheesecake for Easter?! This is such a well-crafted recipe that will have you wanting more. This recipe comes for vegan food blogger extraordinaire Rainbow Nourishments.

Vegan Jaffa Tart

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Vegan Jaffa Tart

If you’re an orange and dark chocolate lover then this vegan jaffa tart if the one for you! It’s not overly sweet and has that classic orange tang with the smooth silky feel of dark chocolate ganache. It’s an easy vegan tart to bake with a classic combination that looks super fancy and is sure to impress your non-vegan guests. The orange curd filling tastes exactly the same as a non-vegan version no-one will ever know the difference. I hope you love this jaffa tart as much as me.

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Vegan Jaffa Tart

Vegan Jaffa Tart

★★★★★

4.9 from 8 reviews
  • Author: Sara Kidd
  • Total Time: 21 minutes
  • Yield: 1 rectangle tart 1x
Print Recipe

Ingredients

Units Scale

ORANGE CURD

  • 5 tbs cornflour (or cornstarch if US)
  • 5 tbs vegan butter or margarine
  • 150 ml orange juice
  • 170 g caster sugar (more if you like it sweet and not so tangy)
  • 1 tbs grated orange rind (use organic oranges for best results)
  • vegan orange food colouring (optional )

CHOCOLATE GANACHE TOPPING

  • 150 g vegan dark chocolate
  • 150 ml coconut cream

CANDIED ORANGE PEEL GARNISH

  • 170 mls water
  • 170 g caster sugar (plus 2 tablespoons extra)
  • the peel from two oranges cut into very thin strips (use organic oranges for best results)

Instructions

PASTRY

  1. See my SHORTCRUST PASTRY or PIE CRUST PASTRY recipe (see notes for links). I used a rectangle tart pan sized 36×13×2.5cm. You need to make your pastry before you make any of the other elements.

ORANGE CURD

  1. Melt butter in small saucepan on low heat
  2. Take off heat and mix in flour to form a paste
  3. Return to medium heat and add remaining ingredients and continue to stir until sugar has dissolved and curd thickens
  4. Take off heat and pour into your pastry case. Smooth out so it’s even and place into the fridge to set

CHOCOLATE GANACHE

  1. Heat coconut cream until small bubbles start to form around the outside
  2. Remove from heat and add chocolate, make sure the coconut cream completely covers the chocolate. Allow to sit for 5 minutes.
  3. Stir chocolate through cream until it’s completely smooth. If it’s still lumpy, gently heat on a very low heat until completely smooth.
  4. Pour over your set curd and gently tap on the bench to release any air bubbles. Put back into the fridge for 30 minutes to set the ganache.

CANDIED ORANGE GARISH

  1. In a small saucepan heat water and sugar until sugar has completely dissolved
  2. Add orange peel and bring to a gently simmer. Simmer for 5 to 10 minutes to soften the peel. Keep an eye on the peel as you don’t want your sugar to turn into toffee. Remove from heat and strain peel. Coat in a few tablespoons of sugar.
  3. Place peel on the top of your completely set tart as a garnish or serve it on the side.

Notes

SHORTCRUST PASTRY RECIPE

EASY PIE TART RECIPE

This tart keeps in the fridge for up to a week. See my youtube video for more tips and tricks. 

  • Prep Time: 1 minute
  • Cook Time: 20 minutes
  • Category: Citrus, Dessert
  • Cuisine: Dessert

Keywords: dairy free, egg free, orange, tart, vegan, vegan baking, vegan ganache, vegan pastry, vegan tart, video

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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BAKERS NOTE: Please see my PIE CRUST PASTRY or my SHORT CRUST PASTRY recipe. These are great options for this tart. I used a rectangle tart pan-sized 36×13×2.5cm. You need to make your pastry before you make any of the other elements.

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Easy Vegan Blueberry Muffins

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vegan blueberry muffin recipe

This is a great recipe for baking vegan blueberry muffins! I used to use this recipe when I was a professional caterer and it never failed. It’s a super easy recipe that you can make in 15 minutes or less. This baking video comes with loads of baking tips and tricks for baking the perfect muffin every time.

[Read more…] about Easy Vegan Blueberry Muffins