The highlight of every gathering

I have fabulous memories of digging in to fresh cream cakes at almost every family birthday party I went to. We never had novelty fondant-covered cakes at our gatherings.

My mum would spend all day baking, listening to her favourite songs on the cassette player and letting me lick the spoon. In our family, it’s tradition that when you make something sweet at home, the youngest child must have the first taste. It’s something we do to honour the memory of my great uncle, Velji bapu who died very young. We remember him always.

Can a vegan cake still taste good?

The sponge for this Vegan Fresh Cream & Fruit Cake is entirely vegan and the cake itself can be topped with your favourite vegan whipped cream, too. Nature’s Charm do a fantastic one. It’s light, fluffy, not too sweet and tastes like it came from a bakery. I add a combination of vanilla and almond extracts to give the cake that “just baked” flavour. It’s absolutely delicious and I defy you to notice the lack of eggs or dairy in this cake.

Can I make this Vegan Fresh Cream & Fruit Cake ahead of time?

I’d recommend baking the cake a few days before you want to eat it. Decorate it with jam, whipped cream, fresh fruit and chocolate curls the night before. Keep it covered and refrigerated and remove it from the fridge an hour before serving to let it come to room temperature. Ultimately, this makes ALL the difference. If eaten cold, the sponge may feel too heavy.

FAQ: How to bake a vegan cake

Ingredients you’ll need for this Vegan Fresh Cream & Fruit Cake

• Extra-fine self raising cake flour or sponge flour
• Caster sugar
• Almond milk (or your favourite plant-based milk)
• Cornflour (cornstarch)
• Lemon juice
• Baking powder
• Soy milk powder (NOW is a great option)
• Oil (any unflavoured – I use sunflower)
• Pure vanilla extract
• Almond extract
• Salt
• Vegan whipping cream (I use Nature’s Charm Coconut Whipping Cream)
• Mixed fresh fruit of your choice (I use strawberries, raspberries, blueberries, kiwis, mandarins, peaches and pineapples)
• Chocolate curls (optional)

How to make Vegan Fresh Cream & Fruit Cake

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Vegan Fresh Cream & Fruit Cake

Course Dessert

Cuisine Indian

Keyword almond, baking, birthday, cake, fruit, party, vanilla, vegan

Prep Time 1 hour hour 10 minutes minutes

Cook Time 45 minutes minutes

4 hours hours

Total Time 5 hours hours 55 minutes minutes

Servings 16

Author Sanjana

Equipment

• 20cm x 25cm x 10cm-deep (8" x 10" x 4"-deep) non-stick baking tin or 9" x 4"-deep square
• Wire cooling rack
• Baking parchment
• Whisk
• Large bowl
• Large jug

Ingredients

For the vegan vanilla sponge cake:

• 480 ml almond milk, room-temperature (or any plant-based milk)
• 2 tsp lemon juice
• 1 tbsp pure vanilla extract
• 1/4 tsp almond extract (optional, or enhanced flavour)
• 180 ml oil (any unflavoured)
• 340 g extra-fine self-raising cake flour (sponge flour)
• 300 g caster sugar
• 2 tbsp cornflour (cornstarch)
• 1/2 tsp baking powder
• 25 g soy milk powder
• 1/4 tsp fine salt

To decorate the cake:

• 300 ml vegan whipping cream, cold (I used Nature's Charm)
• 2 tbsp caster sugar
• 200 g mixed fresh fruit of your choice (I used strawberries, raspberries, blueberries, kiwi, mandarins, peaches and pineapples)
• Chocolate curls (optional)

Instructions

For the vegan vanilla sponge cake:

• Pre-heat the oven to 160°C/320°F. Grease and line a 20cm x 25cm x 10cm-deep (8" x 10" x 4"-deep) non-stick baking tin (or 9" x 4"-deep square) with oil and baking parchment. Leave an overhang at either side to lift the cake out easily later.
• In a jug, whisk together the plant milk, lemon juice, vanilla extract and almond extract. Allow to stand for 10 minutes and then whisk in the oil.
• Combine the remaining dry ingredients for the sponge in a large bowl.
• Add the milk and oil mixture to the dry ingredients. Whisk until smooth, about a minute. Do not overwork the batter.
• Pour the batter into the lined tin and rasp the base of the tin on the worktop a few times to remove any air bubbles. Bake for 40-45 minutes until a wooden skewer inserted into the centre comes out clean. This cake will not brown too much.

To decorate the cake:

• Whip the coconut cream with some sugar. Refrigerate. Prep the fruit. Wash and dry all the berries, slice the pineapples, kiwis and peaches and drain the mandarins (I used tinned so drained the extra water, but you can also use fresh). Keep the fruit covered in a large plate in the fridge.
• Allow the cake to cool in the tin for 15 minutes and then carefully run a knife around the edges. Lift the cake out using the overhanging baking parchment. Allow to cool completely on a wire rack.
• Once cool, brush the cake with the warm jam and top with whipped cream. Decorate with fresh fruit and chocolate curls.

Notes

HOW TO STORE THIS CAKE:

Keep the cake covered and refrigerated for up to 2 days. Remove the cake from the fridge 1 hour before serving to allow it to come to room temperature. Slice and serve.

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Like this? You’ll love these Vegan Midnight Brownies

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5 reasons why you need to make these Vegan Custard Powder Fairy Cakes ASAP

• They’re crazy easy to bake.
• The recipe is dairy free so these fairy cakes are 100% vegan.
• Lots of vanilla makes them taste like birthday cake.
• Custard powder gives these cakes a super light texture.
• No icing/frosting make them perfect for snacking all week long. Keep them in an airtight container and pack into lunchboxes or enjoy with your afternoon tea or coffee. I promise you won’t miss the icing.

A truly nostalgic snack cake

These little cakes take me back to my childhood. I remember raiding biscuit tins for these ALL the time. They look just like the Indian bakery-style cakes sold in the shops, too.

I have very fond memories of munching on them with a cup of masala chai. Peeling back the paper case still fills me with all the good vibes! Clearly I’m still a kidult at heart.

I could go on raving about the nostalgic factor of these Vegan Custard Powder Fairy Cakes but we’re cutting into precious cake time here.

What makes these Custard Powder Fairy Cakes vegan?

The clue is in the title… Custard Powder! The cornflour, thickeners, colour and flavour gives these fairy cakes their melt-in-the-mouth texture. Cornflour helps with binding as well as producing a cake that locks in all the little air bubbles and moisture.

The classic creamy vanilla flavour and colour gives the flavour and colour of traditional sponge cake without the butter or eggs!

If you want a deeper yellow fairy cake, add a tiny amount of yellow food colour to the batter. For example, Wilton Golden Yellow the the perfect custardy shade. This is of course, an entirely optional step.

Is custard powder vegan?

Most of the custard powders I’ve come across are indeed vegan. However, do check the label beforehand as the variety of options available can be confusing. For example, I’ve noticed products labelled “Instant Custard” contain dairy, whereas most “Custard Powder” is vegan friendly. For this recipe you will need “Custard Powder”.

I use the OG, Bird’s Custard Powder because it’s delicious and such a classic brand.

What’s a fairy cake?!

Okay, so I’m aware that lots of people will call these cupcakes. That’s totally fine. Although, where I come from, these smaller, daintier versions are referred to as fairy cakes. The snack cake (I love this term) of choice at any kid’s party and what you make in primary school cooking lessons. Seriously, what’s not to love?

Kids will love baking these vegan Custard Powder Fairy Cakes

I honestly cannot wait for the day my son is old enough to make his first batch of fairy cakes. As well as teaching him how to make scones and shortbread biscuits, I’ll be passing on my recipe for these Custard Powder Fairy Cakes.

The batter can be whipped up in less than 15 minutes and they take just 12 minutes to bake. As a result, the hardest part is the long wait for them to cool before you’re allowed to dig in!

The sprinkles in this recipe are optional. Nevertheless, I do think that they’re what give the cakes an old world touch.

Ingredients and equipment you’ll need for this recipe

• Plain flour
• Custard powder
• Caster sugar
• Baking powder
• Bicarbonate of soda (baking soda)
• Almond milk (or any other plant-based milk)
• Apple cider vinegar
• Vanilla extract
• Almond extract (optional)
• Sunflower oil (or any flavourless oil)
• Your favourite vegan sprinkles
  
• 12-hole cupcake or bun tin
• Approx 20 paper fairy cake cases (or small cupcake cases)

Okay, are you ready for this absolute treasure of a recipe? Grab your favourite sprinkles, because they make these fairy cakes look hopelessly cute.

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Vegan Custard Powder Fairy Cakes

These spongy, golden yellow Vegan Custard Powder Fairy Cakes are the happiest cakes I know how to make! Flavoured with vanilla, they're the perfect birthday-style cake for snacking.

Course Dessert

Cuisine Indian

Keyword almond, baking, cake, cupcakes, custard, eggless, fairy cakes, vanilla, vegan

Prep Time 40 minutes minutes

Servings 18

Author Sanjana

Equipment

• 12-hole cupcake or small bun tin
• 18-20 small paper cases

Ingredients

• 130 g plain flour
• 30 g custard powder
• 140 g caster sugar
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp fine salt
• 240 ml almond milk (or any plant-based milk)
• 1 tsp apple cider vinegar
• 2 tsp vanilla extract
• 1/8 tsp almond extract (optional – for enhanced flavour)
• 90 ml sunflower oil (or any flavourless oil)
• 2 tbsp your favourite sprinkles (check the label to ensure they've vegan as many contain shellac or beeswax)

Instructions

• Preheat the oven to 175°C/350°F. Line a 12-hole cupcake or bun tin with small paper cases in a design of your choice (or keep it simple with plain white cases).
• In a large jug, stir together the room temperature almond milk and apple cider vinegar. Allow the mixture to stand for 10 minutes, and then stir in the vanilla extract, almond extract and oil. If it looks a little lumpy and thick this is good. Give it a brief whisk to make it smooth. This is your vegan buttermilk.
• Sift the dry ingredients together in a large bowl, excluding the sugar. Whisk the sugar in to the sifted ingredients. This process removes any lumps so you don't run the risk of overbeating the batter trying to remove lumps of flour.
• Add the wet ingredients to the dry ingredients and whisk gently until no lumps remain. Don't overbeat the mixture. About a minute of gentle whisking should do the trick.
• Pour or scoop the batter into the paper cases, filling them about 3/4 way up. I like to use a small ice cream scoop for this. They will rise in the oven.
• Scatter a few sprinkles onto the tops of the cakes. This step is optional but I think they add a fun touch.
• Place the filled tray into the oven and back for 12-14 minutes, until golden and springy to the touch. Allow to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely before serving.
• Repeat the filling and baking process for the remaining fairy cake batter.

Notes

• Keep the fairy cakes in an airtight container and eat within 48 hours.

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Vegan cake FAQ

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Psst… If you like these fairy cakes, you’ll LOVE these Fluffy Eggless Vanilla Birthday Cupcakes.

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Trust me, your home will smell like a freaking bakery when you have these turning all fluffy and golden in the oven.

Get fancy and deck them out in all your favourite sprinkles, rock candies, vegan meringue kisses, and gold shimmer as well as freeze-dried fruit powders because why the hell not?!

Ingredients and equipment you need

• Flour
• Baking powder
• Sugar
• Salt
• Vanilla extract
• Almond extract
• Aquafaba (water from a can of unsalted chickpeas or white beans) Plant milk (any – I like to use almond or soy)
• Flavourless oil (any – I like to use sunflower)
• Apple cider vinegar
• Icing sugar (confectioners’ sugar)
• Water Gel food colours (I use Wilton)
• Decorations of your choice (I used sprinkles, rock candy, vegan meringue kisses in blush pink, gold leaf/gold shimmer and freeze-dried raspberry powder).
• 2x mini doughnut baking tins like this one
• Cooking spray

How to make The Best Baked Vegan Vanilla Doughnuts

Tips for making Baked Vegan Doughnuts

I like to use a piping bag to pipe the batter into the doughnut tin but you can also use a teaspoon or ziplock/sandwich bag. Simply cut a hole in one corner and pipe the batter into the pan. Be careful not to overfill the pan cavities because the holes in the middle will close up. Easy, right?

The Best Baked Vegan Vanilla Doughnuts are perfect for making with little ones. They will love dipping and decorating. Make them for parties or take them along to any get together. In fact, they are super for making with kids!

How to store

These vegan doughnuts are best eaten the same day. However, they can be covered and stored at room temperature for up to 2 days. You can freeze the unglazed doughnuts for up to 3 months. Be sure to seal them well in an airtight container (Tupperware, for example) lined with baking parchment.

Flavour ideas for Vegan Doughnuts

Besides vanilla, there’s a whole other host of flavours you can try. If vanilla isn’t your thing, switch the vanilla extract for any of the following:

• Grated zest of one orange and/or lemon for vegan citrus doughnuts
• 1 teaspoon of mixed spice/chai masala or gingerbread spice for a spiced vegan doughnut
• 1 tbsp peanut butter for vegan peanut butter doughnuts
• Replace 2 tbsp flour with 2 tbsp cocoa powder for vegan chocolate doughnuts
• Replace the plain flour with a good gluten-free flour blend for gluten-free vegan doughnuts
• Add 2 tsp instant espresso powder for delicious vegan coffee doughnuts
• Finally, you could try a combo of these ideas and make vegan chocolate-coffee (mocha) doughnuts, for example.

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The Best Baked Vegan Vanilla Doughnuts

The Best Baked Vegan Vanilla Doughnuts: Soft and delicious baked vegan vanilla doughnuts, dipped in a thick glaze and topped with sprinkles.

Course Dessert, Snack

Cuisine American

Keyword almond, baking, donuts, doughnuts, party food, vanilla, vegan

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 24

Author Sanjana

Equipment

• 2 x 12-hole mini doughnut baking tin
• Whisk

Ingredients

• 250 g plain flour all-purpose flour or gluten-free flour blend
• 2 tsp baking powder or gluten-free baking powder
• 75 g caster sugar
• 1/8 tsp fine salt
• 160 ml any plant-based milk such as almond or soy milk
• 3 tbsp cold aquafaba whisked lightly until frothy
• 1 tbsp vanilla extract
• 1 tsp almond extract optional – for enhanced flavour
• 1 tsp apple cider vinegar
• 50 ml unflavoured oil such as sunflower oil

For the glaze:

• 225 g icing sugar confectioners' sugar
• 4 tbsp water
• Gel food colours of your choice I use Wilton for intense colours
• Decorations of your choice I used sprinkles, rock candies, vegan meringue kisses, gold shimmer and freeze-dried raspberry powder

Instructions

• Preheat the oven to 180°C fan assisted/350°F. Spray 2 mini doughnut baking tins with cooking oil/baking spray.
• In a large bowl, sift together the flour, baking powder, salt and sugar.
• In a jug, whisk together the frothy aquafaba, milk, vanilla extract, almond extract and apple cider vinegar.
• Add the wet mixture to the dry ingredients and gently whisk until there are no visible lumps.
• Slowly stir in the oil until completely smooth and incorporated.
• Piper or spoon the batter into the tins, filling each one a little more than three-quarters full. Don't overfill or the middles will close up so you no longer have a ring doughnut.
• Bake for 8-10 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a baking tray. Allow to cool completely.

For the glaze:

• Mix the icing sugar and water together until smooth. It should be thick but slightly drippy in consistency. Use as is or colour with gel food colours if desired.

To decorate:

• Dip one side or drizzle each doughnut in icing and go wild with your favourite decorations. For a watercolour effect, marble two coloured icings together in a bowl and dip.

Vegan Baked Doughnuts: FAQ

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I’d like to apologise in advance because once you try these, there’s NO going back. Don’t @ me when you’ve eaten half the mixture out of the bowl before even pressing it into the tin. 

I’ve been tinkering with this recipe since Napoleon Dynamite was playing on the big screen (i.e. a long time ago). I spent hours making my own marshmallows and marshmallow fluff with varying degrees of success. I had a lot of failures; they consisted of marshmallow glob on the ceiling, two broken stand mixers and a LOT of sugar syrup. None of my attempts were as quick and easy as this one and that’s because I’ve left the sticky, tricky marshmallow making to the experts. Yep, all you need are a few bags of your favourite shop-bought vegan marshmallows, vegan margarine, rice cereal, vanilla and sprinkles. That’s it. You’re only five ingredients away from vegan rice krispie square heaven.

These chewy, gooey vegan rice krispie treats definitely get better with age. Is it weird that I like them the day after they’re made, after they’ve had time to absorb all the marshmallow goo and vanilla flavour? I like to be able to pull them apart with my fingers and nibble a little at a time.

How do I make quick vegan rice krispie squares?

The trick to gooey, chewy vegan rice krispie treats is ALL in the combo of vegan marshmallows to dairy-free margarine. Melt them together slowly and stir gently until the mixture is smooth and your arm feels like it might fall off (just kidding, it will take between 5-10 minutes). Be sure to stir GENTLY. Don’t beat it. The temperature should be low for slow and even melting. If it starts burning, the pan is too hot. Turn it down.

Use a silicone spatula to fold the rice krispies into the vegan marshmallow mixture while it’s still hot. Start by folding from the outside of the bowl to the centre. This will avoid unnecessary rice cereal smushing. Nobody likes unnecessary smushing, right?

Make sure your tin is greased and lined REALLY WELL for easy unmoulding when it comes to slicing the vegan rice krispie treats.

I use a tin at least 5cm deep because I can’t resist extra-thick vegan rice krispie treats. Use a shallower tin for thinner bars and more squares if you prefer. You can cut them to any size or shape you like. Tiny, bite-sized pieces are great for parties!

Scoop the mixture into the tin and use the flat surface of the spatula (greased with vegan margarine) to gently flatten the surface. You could also use the back of a spoon for this. Some people also use their hands (wet) but touching hot marshmallow gloop with bare hands isn’t something I recommend.

For a bigger marshmallow kick, toss an extra bag of mini marshmallows into the cereal mix. I love the ones by Freedom Mallows (not an ad, just a genuine recommendation). It’s such a treat, especially if you can find those mini pink and white vegan marshmallows.

How do I store these delicious vegan treats?

Once set, keep these vegan rice krispie treats in an airtight container and store in a cool place. They will soften over time so they’re best eaten within 48 hours of making them. The hard part is making them last this long, trust me.

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Vegan Rice Krispie Treats

These 30-minute Vegan Rice Krispie Treats are super THICK and extremely CHEWY. I’ve amped up the vanilla flavour with real vanilla bean paste for amazing flavour.

Course Dessert, Snack

Cuisine American

Keyword bars, dairy free, easy, marshmallows, traybakes, vanilla, vegan

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Servings 25

Author Sanjana

Ingredients

• 150 g crispy rice cereal
• 225 g vegan vanilla marshmallows
• 30 g vegan margarine
• 2 tsp vanilla bean paste (or vanilla extract)
• Your favourite sprinkles to decorate

Instructions

• Grease and line a 21cm (8-inch) square tin, about 5cm (2-inches) deep with nonstick baking parchment. In a large pan, melt the vegan margarine. Add the vegan marshmallows and vanilla and stir gently over a low heat until the marshmallows have completely melted and the mixture is smooth. It will feel like it won’t come together but be patient, it will. Switch the heat off.
• Fold in the rice krispies and mix with a silicone spatula until they are all completely coated.
• Turn out into the lined tin and using the back of a silicone spatula (grease it with some vegan margarine if you need to), smooth the top to make it flat. Press it gently to compact it slightly but not so much that you crush the cereal. Scatter your favourite sprinkles over the top if you’re feeling fancy.
• Allow to cool at room temperature and then cut into squares as big or as small as your heart desires.

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They’re…

• VEGAN
• NO SPECIAL FLOURS
• ZERO COCONUT OIL
• NO FLAXSEEDS, CHIA SEEDS, BANANAS OR APPLESAUCE
• FREE FROM COMMERCIAL EGG REPLACERS

These vegan cookies spread beautifully. This is thanks to @sarah_kieffer and her revolutionary #bangonapan pan-banging technique. Finally, the flavours are on another level of spectacular.

The perfect vegan cookie

Describing the qualities of a perfect cookie is almost as subjective as trying to describe what breed of dog is the cutest, which Avenger is the most badass or what the coolest kind of shark is. Everyone will give you a different answer.

My choices are as follows: Soft cookies with crispy edges, golden retrievers, Thor and hammerhead sharks. My momma didn’t raise no fool.

I’ve been testing this recipe for Vegan Pistachio & Vanilla Salt Cookies for a long time. I’m pleased to say that finally, even without eggs and dairy, they’re perfect. This is because the cookies spread beautifully. I’m overjoyed with how this batch turned out.

Moreover, they’re exactly how I like them — thin and crispy around the edges, with soft middles that’s cookie perfection right there. Each one is studded with dark chocolate chips and pistachio nibs. I made my own vanilla salt by infusing flaky Maldon sea salt with fragrant vanilla beans. This was sprinkled on top of the cookies whilst they were still warm, too. Amazing!

It’s honestly the most gorgeous thing. Not to mention, I now want to sprinkle vanilla salt over EVERYTHING!

Things to remember when make Vegan Pistachio & Vanilla Salt Cookies

Rest the cookie dough

Firstly, the cookie dough needs to rest for 24 hours. I know, it’s a test of willpower but in order for the flavours to develop, and the moisture and fats in the dough to hydrate and solidify correctly, this resting period is crucial. Make sure you start the day before if you want a perfectly-spread vegan chocolate chip cookie.

If you bake this dough straight away you’ll find the flavour is less pronounced and the texture is very soft and doughy. It will not have the crispiness and chewiness of rested dough. If you like your cookies to have a melt-in-the-mouth quality, go ahead a bake them straight away. This logic is not the same for all cookie recipes, however. It very much depends on the ingredients you use and how they are combined.

Fat, fat, fat

For example, a cookie made with coconut oil instead of vegan butter (equally proportional in the recipe) will yield a firmer, crispier cookie that spreads much less, even before resting because the vegan butter contains hydrogenated fat (basically fat + water) which also hydrates the dough and evaporates slowly whereas coconut oil is considered a pure, non-hydrogenated fat. Again, the final result depends on the combination of all the ingredients in a recipe, as each modification will produce different cookies in both taste and texture.

Replacing eggs

I’ve tried what feels like every trick in the book when it comes to replacing eggs in baking recipes (20 years+ experience), from boxed commercial egg replacers, to soy-based alternatives, applesauce, bananas, yoghurts and the oh-so fashionable aquafaba, flaxseed and chia seed “eggs”. I’m not discrediting the merit of any of them. Their effectiveness at replacing the binding and leavening agents of whole eggs is relative to the food you are making. In short, some egg replacers work better than others, depending on the recipe.

First you need to figure out the purpose of the egg in a particular recipe, and then work out what ingredient/s work best to substitute. For example, in my recipe, a combination of aquafaba, baking soda and cornflour do the job required to achieve my idea of the perfect chocolate chip cookie. That is to say that the cookie is golden and crispy around the outside and soft and crinkled in the middle.

A note on vegan chocolate

Hit up your favourite health food shop, well-stocked supermarket or online retailer for vegan chocolate chips. My current favourite is Sainsbury’s free from chocolate chips and Ombar Vegan Milk chocolate. If you can’t find vegan chocolate chips, chop up your favourite vegan chocolate bar for delicious chocolate chunk cookies with puddles of melted chocolate. I use two kinds of chocolate in my cookies for a more rounded flavour.

Pimp your Vegan Pistachio & Vanilla Salt Cookies

• Swap the pistachio nibs for chopped roasted hazelnuts or almonds.
• Use spelt flour for extra nuttiness or for a gluten-free version, use gluten free plain flour for a crispy chocolate chip cookie.
• Vanilla beans are important in the flavouring of this recipe but if you can’t get them, replace the vanilla in the dough with 1 tbsp good vanilla extract and sprinkle with plain sea salt flakes.

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Vegan Pistachio & Vanilla Salt Chocolate Chip Cookies

Perfectly soft and crisp vegan cookies studded with chocolate chips, pistachio nibs and flaky vanilla sea salt.

Course Dessert

Cuisine American

Keyword chocolate chip cookies, cookies, vegan

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 18

Author Sanjana

Ingredients

• 320 g plain flour
• 1 tbsp cornflour
• 1 tsp baking soda
• 200 g vegan butter
• 80 g soft, light brown sugar
• 80 g caster sugar
• 200 ml aquafaba, reduced down to 30ml cold
• 1 vanilla bean, seeds scraped
• 100 g vegan chocolate chips and/or chopped vegan chocolate chunks
• 80 g pistachio nibs or roughly chopped pistachios

For the vanilla sea salt:

• 25 g flaky sea salt
• 1 vanilla bean, seeds scraped

Instructions

• In a small bowl, stir together the flour, baking powder and cornflour.
• In a separate bowl, add the vegan butter, sugars and the seeds from the vanilla pod (reserve the pod for the jar of vanilla salt later). Beat until light, pale and fluffy. Slowly beat in the aquafaba until smooth.
• Add half of the flour mixture into the beaten butter mixture and combine. Next, fold in the the rest of the flour mixture until you have a dough. Fold in the chocolate chips and pistachio nibs, reserving some chocolate chips to sprinkle on top halfway through baking.
• Use a medium-sized ice cream scoop or your hands to make the dough balls. Place them on the baking tray in rows leaving a small gap around each one. Cover with cling film and refrigerate for 24 hours. You could also place into a lined airtight container and freeze for up to 6 months.
• To make the vanilla salt, gently mix together the sea salt flakes and vanilla bean seeds. Store in an airtight container along with the scraped vanilla pods used for the salt and cookies.
• When you’re ready to bake, preheat the oven to 170˚C/350˚F. Line three large baking trays with baking parchment. If baking from frozen, add an additional 3 minutes on to the cooking time.
• Place the cold cookie dough balls onto the lined trays with enough room in between each for spreading.
• Bake for 5 minutes, remove from the oven and wearing oven gloves, firmly bang each tray on the worktop a few times to flatten the tops and encourage the cookies to spread. Sprinkle with a few flakes of vanilla salt and more chocolate chips if you like. Return the cookies to the oven and bake for a further 8 minutes (11 minutes if cooking from frozen), until lightly golden around the edges.
• Remove the trays from the oven and allow to cool slightly before eating. They’ll firm up as they cool down.

If you like these cookies, you’ll go LOOPY for these Baked Vegan Vanilla Doughnuts. You’re welcome!

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Aquafaba, or chickpea brine is the magical egg white alternative rocking the vegan food world. From Vegan Macarons, to Pavlova, Meringue Nests, Meringue Kisses and even vegan cheese, the discovery of aquafaba by Goose Wohlt opens up a whole lot of possibilities for eating the foods you love and sticking to a vegan diet.

As many of you already know, I love playing around with this ingredient, conjuring up my own takes on dishes I adore, and all the while veganizing them for my family, friends and you fantastic people.

My favourite Sunday morning ritual when I have friends or family over is to start on a big batch of pancakes while everyone’s still asleep. Not only does it make the entire house smell like the inside of a bakery that just had a massive vanilla cake eruption, it also ensures I get a huge smile and hug from everyone when they come downstairs. And I love a good cuddle, me.

With the pears, these pancakes become extra special. The light, fluffy, crispy pancakes soak up all that vanilla and cardamom-spiced syrup like little sponge frisbees you’ll want to play with all day long. The pears offer a very welcome fresh, tender, and juicy texture that’s perfect for balancing out the fluffy richness of the pancakes.

This is my basic vegan aquafaba pancake recipe for sweet pancakes. If poached pears aren’t your thing, you could add blueberries, raspberries or chocolate chips (pop them on top of each scoop of pancake batter before the pancake has a chance to cook through on the pan).

A photo posted by SANJANA • K.O RASOI (@sanjanamodha) on Aug 20, 2016 at 4:18am PDT

I’ve even adapted this recipe (skipped the sugar and vanilla) to make savoury pancakes with chillies, vegan cheese and corn. Weirdly, I like to top those with a drizzle of golden syrup, too. If you have a soft spot for sweet and salty combinations, I recommend it!

Fluffy Vegan Aquafaba Pancakes with Vanilla-Cardamom Poached Pears
Serves 4

For the vegan aquafaba pancakes:
275g plain flour
1 tsp baking powder
½ tsp baking soda
¼ tsp fine salt
2 tbsp caster sugar
325ml almond milk
1 tsp vanilla extract
100ml water from a can of chickpeas
1 tsp apple cider vinegar
1 tbsp groundnut oil, plus extra for the pan

For the pears:
4 Williams pears, slightly underripe
600ml water
200g golden syrup
100g golden caster sugar
2 tsp vanilla bean paste or 1 vanilla pod, split lengthwise and scraped
6 whole cardamom pods, roughly crushed (leave the pod on)

Method

1. To make the poached pears: Place the sugar, golden syrup and water in a deep saucepan. Bring to the boil and add the cardamom pods and vanilla bean paste.

2. Peel the pears, keeping the stalk attached and slice them down the middle. Remove the pear cores.

3. Place the pears in the saucepan and ensure they’re completely submerged. Bring to the boil and simmer for 15 minutes. Remove from the heat and allow the pears to cool completely in the syrup.

4. Once the pears have had a chance to cool completely, remove them from the syrup and bring the syrup back to the boil. Allow to simmer until it has reduced by half and is sticky and syrupy.

5. To make the vegan aquafaba pancakes: Combine the flour, baking powder, baking soda and salt in a bowl.

6. Mix together the almond milk, apple cider vinegar, sugar, vanilla, and groundnut oil. Allow the mixture to sit for 10 minutes and then whisk briefly.

7. In a large, clean bowl of a stand mixer, whip the chickpea liquid until stiff peaks form. You could also use an electric beater.

8. Add the wet almond milk mixture to the flour mixture and whisk until just combined. It’s important not to over mix this.

9. Use a rubber spatula to gently fold the whipped chickpea meringue into the batter until you have a light, foamy batter. Try your best not to deflate the mixture by mixing too much.

10. Heat up a large non-stick pan greased with groundnut oil. You want a low-medium heat. Not too high or the pancakes will burn before they get a chance to cook through.

11. Use an ice cream scoop to dollop the pancake batter on to the pan so that you get even-sized pancakes. Ensure you leave some space around each pancake as the mixture will spread slightly.

12. Allow to cook until small bubbles appear on the surface of the pancake and the edges lose their raw shine, about 40 seconds.

13. Flip and cook briefly on the other side. Remove from the heat. Repeat to make the rest of the pancakes.

Serve with the poached pears and pour the extra syrup into a jug for drizzling over the pancakes like glorious waterfall. Dive in quickly and with purpose.

What are your favourite pancake add-ins and toppings? Let me know in the comments below and let’s see if we can re-create some of them here.

Love Sanjana

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I have a love/hate relationship with gulab jamun (or gulab jambu as we call them at home). I mean this in the sense that I love to eat them but hate that I can never just have one. 

These sweet, saffron, rose and cardamom-soaked milk doughnuts are one of the most well-known Indian desserts, and the chances are, they’re on your local Indian restaurant’s menu.

Kala jamuns are the lesser-known big sister of gulab jamun. At first, the most obvious difference is in the colour difference between brown gulab jamun and black kala jamun (hence, the name – ‘kala’ meaning black). The texture of kala jamuns is also very different to regular gulab jamuns. They have a chewier exterior, that’s almost squeaky and the inside is a little grainier. You could say they’re the heartier of the two. Another key difference is in the serving style. Gulab jamuns are usually served in their syrup, whereas kala jamun are served without their soaking syrup, often rolled in desiccated coconut. When I was little I’d love coconut coated kala jamun split down the middle and filled with Shrikhand, but that’s another story for another day.

This grown-up version of traditional kala jamun is easy to make, since I use milk powder and just a touch of khoya (also known as mawa) for added texture. Khoya is made by simmering full-fat milk in a pan for several hours, until almost all the water has evaporated, leaving just the milk solids behind. Khoya is widely used in South Asian cuisine, across India, Nepal, Bangladesh and Pakistan, to name a few places. You can find khoya sold in vacuum-packed blocks in the chiller section of your local South Asian supermarket. Hint: Look near the paneer section, it’s usually there.

I’m a huge fan of anything soaked in rum, so when the opportunity to make kala jamun presented itself, I know that making a spiced rum syrup was the way to go. The combination of dark rum, cardamom, saffron, rosewater and vanilla is my idea of bliss and it works so perfectly in the recipe. It’s sweet and beautifully aromatic with just a hint of bittersweet flavour from the caramelised jamuns.

They’ll make a show stopping alternative Christmas dessert, served in a tower and covered in gold leaf. Sprinkle over some pistachios or toasted coconut if you like.

Rum-Soaked Kala Jamun (Cardamom and Rum Syrup-Soaked Doughnuts)
Makes 24 kala jamuns

For the kala jamun:
600g milk powder
430ml warm milk
50g khoya, grated
3 tbsp icing sugar
150g self-raising flour
2 tsp coarse semolina
½ tsp crushed green cardamom
Pinch of saffron
Pinch of salt
Sunflower oil, for deep frying

For the cardamom and rum syrup:
800g sugar
950ml water
400ml dark rum
1 vanilla pod, split and scraped
Juice of 2 limes
2 tbsp rosewater

Gold leaf, to decorate

Method
1. To make the kala jamun: In a large bowl, mix together the milk powder, self raising flour, khoya, semolina, salt, sugar, saffron and cardamom.

2. Gradually add the milk, stirring gently. The ingredients will come together to form a dough. Knead the dough for a few minutes until smooth. Cover with a damp tea towel and allow to rest for 30 minutes.

3. To make the sugar syrup: Place all the ingredients, including the vanilla pod in a pan. Give it a quick stir and bring to the boil. Allow to simmer until it reaches the thread stage on a sugar thermometer (110-115C) and then switch the heat off. It’s important you don’t stir it during the cooking period. If you notice the sugar starting to crystallise around the sides of the pan, run a wet pastry brush around the sides of the pan so that water runs into the crystals and dissolves them.

4. In a large, deep pan (I use a wok), heat enough sunflower oil to deep fry the jamuns. Use a cooking thermometer to bring the oil to 150C.

5. Make small balls with the dough, about 2cm in diameter. This might seem a little small but they will expand in the oil. It’s really important to roll them firmly between your hands to ensure there are no cracks. Do this for all the jamuns – you should have around 24.

6. Deep fry 6-8 jamuns at a time, taking care not to overcrowd the pan. Allow the jamuns to cook for 3-4 minutes. They are ready when they turn really dark brown/almost, but not quite black all over. The jamuns will swell slightly in the oil, making them a little larger than the balls you rolled.

7. Drain the jamuns on a plate lined with kitchen paper. Allow to cool and test one to ensure the middle is cooked through. Repeat the frying process for the remaining jamuns.

8. Allow all the jamuns to cool for 20 minutes and then place them in the sugar syrup, making sure they’re fully submerged. Leave covered for 24 hours and serve the following day. Decorate with gold leaf if you’re feeling fancy.

I love to eat my kala jamuns hot with vanilla ice cream.

Note: If you’re serving them hot by reheating them in the microwave, make sure you add the gold leaf after they’ve been warmed.

Storing: Keep the jamuns in their syrup and store in an airtight container in the fridge. They will last two weeks… unless you eat them all before then!

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It’ll come as no surprise that the secret ingredient in these eggless/vegan macarons is aquafaba – the vegan chickpea water that replaces egg whites in meringues, pavlovas and rich vegan chocolate mousse.

I’ve tried to nail the perfect eggless/vegan macaron for years and as soon as aquafaba came along, it was like all my baking prayers had been answered. It was the magic ingredient needed to form the basis of hundreds of recipes I’d always wanted to recreate without eggs.

I’ve tried making macarons with both French meringue and Italian meringue and each time, the French meringue would look so promising and the end results were a total disaster – they’d puncture in the oven and ooze even though they had been rested for hours, were dry to the touch and baking at a low temperature.

It had to be a problem with the stability of the aquafaba French meringue. I read online that even with regular macarons, the eggs should be aged and that Italian meringue offers tonnes more stability due to the hot sugar syrup being boiled to 115C – past the soft ball stage and verging on the hard ball stage. This means the fluffy whites hold stiff peaks, whether you’re using eggs or aquafaba. All that beating in the stand mixer allows the proteins and acids in the whipped-up whites to bond with the sugar and create a stable network to trap in air for volume that wouldn’t look out of place in a L’Oréal advert.

My recipe is based on a classic French macaron recipe in most ways – it contains equal measures of ground almonds, icing sugar and caster sugar. The changes I’ve made are that I used thick, reduced aquafaba in place of the eggs (which you absolutely cannot taste in the final product, I promise). I also made my sugar syrup for the Italian meringue with strong brewed jasmine tea for a gorgeous aroma and flavour. The rest of the changes come with baking the macarons.

I tested several batches of macarons, baking each sheet at different temperatures and found that the key to getting even ‘feet’ on every macaron depends on several things, baking temperature being an integral one. Here are some tips I learnt along the way.

How do I made vegan macarons?

1. Aquafaba from a can is rich in protein but contains a lot of water. You should reduce it by half the night before you want to make the macarons, pour it into a bowl and keep it in the fridge – the resting and cooling time is essential for a thick, viscous ‘egg white-like’ replacer.
2. Use a sugar thermometer to measure when the syrup reaches 115C – don’t eyeball it.
3. Sift the almonds with the icing sugar – I skipped this when making a previous batch and the tops weren’t as smooth as I’d have liked them to be.
4. After adding the sugar syrup to the foamy whipped aquafaba, beat it for ten minutes. It won’t be as voluminous as making French meringue with aquafaba but that’s okay.
5. Don’t hold back when combining the almond paste and Italian meringue. Add all of the almond mixture in one go. Use a spatula to make sure it’s well mixed, pressing it against the sides of the bowl and folding, 20 times or so. The batter should look like light and airy molten lava, dropping off the spatula and becoming one with the mixture within 10-15 seconds. Some people like to imagine magma oozing from a volcano.
6. Pipe the macarons straight from above, at a 90 degree angle.
7. Make sure you tap the tray hard on the surface at least 5 times to remove any air bubbles. I did it 3 times whilst working on a batch and my macarons were lop-sided.
8. Pre-heat the oven to 150C and as soon as your tray of macarons goes in, turn it down to 115C. This will give them the shot of heat they need to develop feet and also cook evenly. If your oven has hot spots, make sure you turn the tray after the first 5 minutes of cooking has elapsed.
9. Allow the macarons to cool completely before attempting to lift them off the greaseproof paper.

I chose to fill my macarons with vegan white chocolate ganache – I love the feeling of chilled, set ganache against the chewy almond texture of the cookies. This is best achieved after filling the macarons, placing them in an airtight container and refrigerating overnight.

If you want to make dark chocolate macarons, replace the white chocolate ganache with your favourite darker variety.

How do I decorate my vegan macarons?

The shells are flavoured with jasmine tea and fresh vanilla. I added a little blue colouring to some of them for a pretty watercolour effect you don’t have to. The gold was edible gold dust painted on with a clean paintbrush.

Eggless/Vegan Vanilla and Jasmine Macarons
Makes 28-30 macarons

Ingredients

For The Macaron Shells:
350g aquafaba – from 2 x 400g tins of chickpeas in water (not salted water)

180g icing sugar
180g ground almonds
100ml strong brewed jasmine tea
180g golden caster sugar
Seeds ½ vanilla pod, scraped
Blue gel food colour and gold petal dust, optional

For The Whipped White Chocolate Ganache:
200g vegan white chocolate
200g thick coconut milk

You will also need:
5 x (13in x 9in) baking trays lined with silicone greaseproof paper
Piping bags
1cm round piping nozzle
Sugar thermometer
Stand mixer with whisk attachment

Method

1. Take two 400g tins chickpeas and pour the liquids into a bowl on a weighing scale. Weigh out 350g.

2. Pour the mixture into a pan and simmer until the liquids have reduced to 150g. Pour into a bowl and cover with clingfilm. Allow to cool, and then place in the fridge overnight.

3. I like to line my trays well ahead as I draw a stencil (2cm rounds) on the reverse of the greaseproof paper so I can ensure the macarons are the right size and spaced far enough apart. For this recipe you’ll need 5 heavy bottomed trays lined with silicone greaseproof paper.

4. The next day, sift the ground almonds and icing sugar into a bowl. Add 60g of the chilled chickpea liquids and stir to combine.

5. Pour the rest of the chickpea liquids into a clean, grease-free stand mixer. Turn the mixer on to medium speed. It will start getting foamy.

6. Pour the jasmine tea into a pan and add the caster sugar. Boil until the mixture registers 115C on a sugar thermometer.

7. Turn the mixer on high speed and carefully but quickly pour the sugar syrup into the whipped aquafaba.

8. Add the vanilla and beat the mixture for 10 minutes. It won’t be massively voluminous but it’ll become thick, glossy and rather like marshmallow fluff. After 10 minutes, you should have a mixture that resembles a bird’s beak on the whisk when it’s pulled up.

9. Add the almond mixture to the meringue and use a spatula to incorporate fully. Use a spatula to make sure it’s well mixed, pressing it against the sides of the bowl and folding, 20 times or so. The batter should look like light and airy molten lava, dropping off the spatula and becoming one with the mixture within 10-15 seconds. Think magma oozing from a volcano.

10. Fill a piping bag fitted with a 1cm round tip with the macaron batter. Add any colours you might want to use.

11. Take your pre-lined trays and pipe the macarons from straight above, not on a slant. If your batter is the correct consistency, you’ll see it spread slightly and smooth out within 30 seconds or so for each round.

12. Once all your macarons are piped, give each tray a firm but steady bang on the countertop – I do it 5 times.

13. Allow the macarons to air-dry in a cool place for about 2 hours.

14. Pre-heat the oven to 150C.

15. To make the vegan white chocolate ganache, place the coconut milk and vegan white chocolate in a microwave-safe bowl. Microwave on high power for 90 seconds and leave it to sit for 10 minutes. Give it a gentle mix. Once it’s uniformly melted, cover and refrigerate until set.

16. Once the tops of the macarons are touch-dry, bake the macarons, one tray at a time. Once the tray is in the oven (middle rack), turn the temperature right down to 115C. Set the oven timer to cook for 25 minutes. During the time they’re in the oven, pay to your oven’s hotspots and turning the tray if you need to (after the first five minutes if you do).

17. Remove the tray from the oven and allow to cool. Repeat the baking process for each tray.

18. While the last tray is in the oven, remove the ganache from the fridge and whip it until fluffy and light. Add vanilla if you like.

19. Once the macarons have cooled fully, gently peel them away from the greaseproof paper.

20. Match the macarons up by shell size. Pipe the ganache onto one half and gently press the two shells together for the perfect macaron sandwich. Decorate as you wish.

21. They taste WAY better the next day. Line an airtight container with kitchen paper and arrange the macarons in a single layer. Put the lid on and refrigerate overnight.

Try not to eat them all in one go. I struggled with that part.

Now go and make these and enjoy looking like a baking wizard in front of all your friends.

Love Sanjana

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You might have already seen my previous recipe for Vegan Saffron, Strawberry and Lime Meringue Nests which I did a YouTube video for and still, I’m raving about the endless possibilities aqua faba or ‘bean water’ holds for the future of vegan baking. No longer do I waste and drain away the water from cans of chickpeas, butter beans and pinto beans. Rather, I save them and whip them in to the fluffiest meringue peaks you’ve ever seen.

Just like egg whites, this bean water is packed with protein and when it’s whipped with sugar, becomes glossier than that expensive French manicure you just got.

It’s this that makes glorious desserts like pavlova, eton mess and meringue cakes possible and it’s this that’s lit me up from inside. I’m so hungry to experiment with magic aqua faba more and I can’t wait to share more of these vegan-friendly creations with you.

This recipe is unbelievably basic but the results are slap-you-in-the-face pretty. I promise, everyone will be asking how you did it. I did toy with the idea of using fresh fruit to create the stripes but aqua faba meringue can be quite temperamental. Any trace of grease, oil, excess water or fat will very quickly deflate the mixture and all those beautiful air bubbles will be gone.

Also, I’ve had lots of comments on Facebook, Twitter and Instagram about whether you can taste the chickpeas in the end product. The short answer is no. After adding vanilla, natural fruit extracts and baking for over 2 hours, there’s no trace of chickpea flavour.

If you’re looking to try it with fresh fruit, I’d suggest really blending it to a very smooth puree, boiling with a little sugar and reducing right down so the water content is minimal. Cool it completely before using.

I opted to use natural concentrated mango and raspberry extracts, which you can buy online from Amazon. The flavour they give these otherwise very simple vanilla meringues is so incredibly intense.

Stick with me for more vegan meringue experiments.

Vegan Mango, Raspberry and Vanilla Meringues

Ingredients

1 x 400g tin chickpeas in unsalted water, drained and the liquids reserved
140g icing sugar
1 tsp cream of tartar
1 vanilla pod, split lengthways and seeds scraped

For the raspberry stripe:
Wilton gel food colouring in rose
2 drops vegan raspberry extract

For the mango stripe:
Wilton gel food colouring in lemon yellow
2 drops vegan mango extract

Method

1. Preheat the oven to 100C. Line three large baking trays with greaseproof paper.

2. Drain the chickpeas and reserve the water. Put the chickpeas in a container and use it to make Channa Masala or Hummus later.

3. Pour the chickpea water into the bowl of an electric stand mixer fitted with the balloon whisk attachment. Make sure your bowl is really clean and grease free. Any oil will cause your meringue to deflate.

4. Whisk on a high speed for 4 minutes. Gradually add the sugar and continue to beat. During this time, add the cream of tartar and vanilla.

5. In a small bowl, add a teaspoon of the lemon yellow gel food colouring and two drops of vegan mango extract. Stir to combine. Repeat in a separate bowl for the rose colouring and raspberry extract.

6. Fit a large piping bag with a large round tipped piping nozzle. Use the back of a teaspoon to stripe the two colours lengthways all the way up inside the piping bag but not right to the top – leave at least 2 inches at the top free of any colour. Use two different spoons to keep the colours separate. I did three stripes of each colour.

7. Place the bag inside a large mug and fold down the top slightly. Fill your piping bag with half the meringue mixture and holding the nozzle straight, pipe 1 ½-inch chubby meringues, pulling away quickly when you get to the top to achieve those cute little peaks. Leave a bit of space around each meringue to ensure they don’t touch in the oven. I have a quick video for this on Instagram. I’m @korasoi.

8. Wash out your bag and repeat this process for the remaining meringue mixture.

9. Bake in the pre-heated oven for 2 ½ hours or until the meringues are totally dry to the touch and come away from the baking paper easily. Remove from the oven and allow to cool completely.

10. Serve with your favourite vegan ice cream, on top of cakes, or dip the bottoms in melted vegan chocolate and crushed freeze-dried raspberries or chopped nuts. You can also serve them with fresh raspberries, mango slices and whipped coconut cream, but assemble this right before you want to eat or the meringues are likely to dissolve.

Go on, experiment with your favourite flavours and colours. I’d love to see where your imagination takes you.

Love Sanjana

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