Vegan Dessert Recipes: Vegan Vanilla Layer Cake40 mins 30 mins 50 mins 2 hrs16 284kcal Nisha VoraIngredientsPrep Time Cook Time Cooling and Assembly Total TimeServings: Calories: Author:1/2 cup (1 stick / 112g) vegan butter, softened at room temperature1 1/4 cups + 2 tablespoons(330 mL) unsweetened plant-based milk (I used this oat milk)1 tablespoon (15 mL) lemon juice1/2 cup (120 mL) aquafaba (the liquid from a can of chickpeas)3 1/2 cups (420g) all-purpose flour1/2 teaspoon baking soda2 teaspoon baking powder1/2 teaspoon fine sea salt1/2 cup (112g) sunflower oil, or melted coconut oil*1 1/4 cups (240g) organic cane sugar1 tablespoon pure vanilla extract2 tablespoons freshly squeezed orange juice(optional)**1 tablespoon orange zest(optional)2 cups (240g) fresh raspberries***1 batch Raspberry Jam(recipe below)1 batch Tangy Buttercream Frosting(recipe below) Instructions
Prep: 25 minsCook: 10 minsplus at least 3 hrs settingEasy Serves 12-14 IngredientsFor the base350g digestive biscuits2 tbsp cocoa powder1 tbsp plain flour1 tbsp golden syrup125-175g vegan margarine or butter, plus extrafor the tinFor the filling2 x 400g cans coconut milk, chilled200g dark chocolate1 tbsp golden syrupTo serve (optional)edible silver or gold glitter sprayraspberries MethodStep 1 Heat the oven to 200C/180C fan/gas 6. Crush the biscuits tocrumbs in a bowl using the end of a rolling pin or by pulsing in afood processor. Mix in the cocoa powder, flour, syrup and enoughvegan margarine or butter to create a dough. Butter a 23cm loosebottom tart tin and press the mixture into the tin.Step 2 Bake in the oven for 10-12 mins, then leave to cool in the tin.Step 3 Meanwhile, make the filling. Open the cans of coconut milk whichwill have separated with the water at the top and the thickcoconut at the bottom. Discard the water (or use it to make asmoothie) and tip the thick coconut into a bowl.Step 4 Break the dark chocolate into pieces and melt in the microwaveon high in 10-second bursts, stirring in between, or in a heatproofbowl set over a pan of simmering water until smooth. Add thecoconut along with the golden syrup and whisk together, beatinghard until there are no lumps of coconut left.Step 5 Pour the filling over the base of the tart and put in the fridge toset for 3-4 hrs, or overnight.
Prep: 30 mins – 40 minsPlus freezing timMore effort Ingredients2 golden pineapples (1 large and 1 medium)juice of 3 limes175g golden icing sugar, sifted200ml carton coconut creamFor the syrup100g golden caster sugar1 cinnamon stickmint leaves, to serve MethodStep 1 Prepare Ahead: Peel the large pineapple and cut in half, then intoquarters down length, then cut out and discard the central core.Roughly chop then whizz in a food processor until it forms a roughpurée. Tip into a bowl and stir in the lime juice, sugar and coconutcream. Put the bowl in the freezer for 2-3 hours until set about3cm/1in in from the edges, then remove and whisk to breakdown the large ice crystals. Freeze for a further 1-2 hours untilfirm.Step 2 Meanwhile, peel the medium pineapple and thinly slice. Tip thesugar, cinnamon and 2 tablespoons water into a pan. Gently heatuntil the sugar has dissolved, then boil until it forms a light syrup.Add the pineapple and cook for 2-3 minutes, turning them, untilthey start to intensify in colour, remove from the heat and cool.Step 3 On the day: half an hour before serving, transfer the ice to thefridge. Serve with the pineapple and scatter with mint leaves andcinnamon from the poaching liquid.
Total Time: 3 hours including cooling Yield: 1 pie (8-10 slices)This pie is made with vegan pie crust, and a bubbling blueberry cinnamon filling and is perfect with a scoop of ice cream. INGREDIENTSPie Crust:Filling:INSTRUCTIONS2 1/4 cups flour (plus extra for dusting)2 tbsp brown sugar1/2 tsp baking powder1/2 tsp salt226g vegetable shortening (1/2 lb, about 1/2 a box)6 tbsp cold water1/2 tbsp vinegar (apple cider or white)6 cups blueberries (ideally use wild but regular work too. If using frozen see note below)1/2 cup sugar2 tsp ground cinnamon3 tbsp cornstarch If using frozen blueberries, rinse berries in a mesh strainer under cold water until water runs clear. This takes out of some the juice so your piefilling isn’t too watery.Braided crust:
