vegan baking

Vegan Lemon Curd

By 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.

[Read more…] about Vegan Lemon Curd

Best Ever Vegan Cream Cheese Buttercream

By 10 Comments

vegan, buttercream, frosting, cake filling, cake decorating

This is seriously good. I mean it! This is one of my all time favourite vegan cream cheese buttercream recipes because it tastes so great, it’s really easy to make and it only takes about 15 minutes to whip up. Make sure you check out my video for all my buttercream tips and tricks.

[Read more…] about Best Ever Vegan Cream Cheese Buttercream

One Bowl Vegan Cupcakes

By 8 Comments

How to Make One Bowl Vegan Cupcakes

You have to check out this super easy recipe for how to bake vegan cupcakes. They literally take about 5 mins to make and then you can wack ’em straight into the oven for 12 mins and you’re done! This recipe is the 1st episode for my baking show BAKE VEGAN STUFF WITH SARA KIDD .

[Read more…] about One Bowl Vegan Cupcakes

Caramel Popcorn Cookies

By 2 Comments

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. 

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

popcorn caramel cookie

Caramel Popcorn Cookies

★★★★★

5 from 3 reviews


  • Total Time:     1 hour 25 minutes

  • Yield:     6 large cookies 1x



Print Recipe

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

Did you make this recipe?

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



Recipe Card powered byTasty Recipes

Discover recipe ideas, get advice and join in on vegan baking conversations with 22,000 keen bakers on Facebook.

Facebook Group Cover 1
Join Facebook Group

Blueberry Glaze Walnut Cake

By 2 Comments

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.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Blueberry Glaze Cake

Walnut Blueberry Glaze Cake

★★★★★

5 from 1 reviews


  • Total Time:     50 minutes

  • Yield:     20 peeps 1x



Print Recipe

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!



Recipe Card powered byTasty Recipes

Discover recipe ideas, get advice and join in on vegan baking conversations with 22,000 keen bakers on Facebook.

Facebook Group Cover 1
Join Facebook Group

Rainbow Cookie Cake

By Leave a Comment

VEGAN RAINBOW COOKIE CAKE
What could go wrong with a vegan cookie and cake combo? Seriously, it’s the best and so easy to make. This is a great cake to make if you’re scared of making vegan cakes and wanna start with something fail safe. Especially if you’re new to vegan, dairy-free or egg-free baking. It’s a really great cookie cake that’s a crowd pleaser. No-one will ever know that it’s vegan!

[Read more…] about Rainbow Cookie Cake