Summer Strawberry Cake with Rhubarb, Lemon Curd & Almond Paste.

DSC_0403I swear it was only last weekend that myself and the eldest niece were looking at the teensy baby barbs out in the garden. Already at that stage astonished over how much they’d grown considering what a lack of summer weather the past weeks has involved. Now they have grown into a fullblown army of Rhubarb.
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To restore order in the vegetable plot I plucked some of them yesterday to use in a cake. Here is what went down (like, quite literally, along with a strong cuppa pitch black coffee) ↓


SPONGE CAKE AQUA FABA BASE

(Recipe courtesy Kakboken utan Ägg & Mjölk)

100 grams soft margarine
2½ dl sugar
1 dl aqua faba
1 dl corn starch
1½ dl plain yoghurt
3½ dl flour
2 tsp baking powder
1 tsp vanilla sugar

1. Set oven to 175°C. Prepare a dish (circa 20 cm diameter) with butter and bread crumbs/semolina. 2. With an electric mixer, whisk margarine, sugar, aqua faba and corn starch together until fluffy consistency. 3. In a separate bowl, combine flour, baking powder and vanilla sugar. 4. Place dry ingredients along with plain yoghurt into the aqua faba-butter mixture, folding it into a unison batter using a spatula. Be careful not to over work the mixture. 5. Bake for 40-50 minutes. Once a dipstick comes out clean from the middle, the cake is done. Leave to cool completely in its dish on oven rack.


MARZIPAN AND CREAM “CHEESE”

almond paste
vegan cream cheese, like tofutti original

Use a couple of tablespoons each. Grate almond paste before combining with cream cheese.DSC_0397


VEGAN LEMON CURD

(Recipe courtesy of MinimalistBaker)

1 can (~414 grams) coconut cream
2 tbsp lemon zest
1 dl lemon juice
2 tbsp arrowroot powder (I opted for corn starch)
1-2 tbsp maple syrup

Place lemon zest and coconut cream in a small saucepan. Combine lemon juice and corn starch separately until no lumps remain, then add to saucepan. Add maple syrup, one tablespoon at a time. Bring mixture to a low bubble (not boil!!) whisking often. Once mixture starts to thicken, keep on medium to low heat until a visible ribbon appears when pulling a spoon along the top. Adjust sweetness/acidity ratio by adding more maple syrup respectively lemon juice until appealing the likes of your taste buds.
Let set for 15 minutes, before transferring to a clean jar. Cover with plastic wrap (making sure the plastic touches the curd) or else a film may appear. Refridgerate for at least 5-6 hours.


RHUBARB COMPOTE

400 grams rhubarb
½ dl sugar
½ dl water
1 vanilla pod
(1,5 tbsp potato starch + 2 tbsp water)

Rinse and stem rhubarb, then cut into inch long pieces. Add to small saucepan along with sugar, water and seeds from vanilla pod. Let simmer for 10 minutes until rhubarb has softened. If you want a thicker compote, add the potato starch mixture. Let cool in fridge before adding to cake.


DSC_0392After assembling all, or some, of the pieces – cover with whipped dairy free cream and fresh strawberries. Voila!

What are your favourite cake fillings?

There is likely to be left over lemon curd, may I suggest you use it for:
Strawberry & White Chocolate Muffins with Lemon Curd.

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Desserts from the Archives.

It is a shame thinking of all the fabulous posts that get forgotten in the archives of blogs, every day pushed further away from even the most infinite of scrolls. Therefore I really like the concept of  a little throwback now and again, which is particularly handy now that I am out of the country and unable to produce any new material for you.

So today I will be highlighting some of the recipes from my Sweets-category. Let’s go!

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Peanut Butter & Chocolate Cheesecake with Oreo Crust.

I recently re-made this one for a co-worker’s, who suffers from dairy-intolerance (heck, don’t we all!), birthday and it was just as delicious as I remembered it to be.

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Swedish Chokladbiskvier Veganized.

After a period of very intense Bake Off-watching, I wanted to try out making this classic pastry featured in just about any Swedish coffee shop. Partly because a) I had never made them myself and b) wanted to find out whether they were possbile to veganize. Check and check.

 

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Rhubarb & Ginger Cheesecake with White Chocolate.

It only took about 3 attempts to get this one right – luckily my family were visiting that particular weekend, and could act as test subjects. I really don’t think they minded.

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Frozen Nana Snickers.

Chocolate. Peanut butter. Banana. I’ll just leave it there.

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Brain food Flapjacks.

This is one of the very first recipes that I shared on the blog – coinsiding with my flapjack obsession (and most likely it was also a #procrastibake).


If your sweet tooth is not finding this satisfactory, perhaps have a look at:

> Lemon curd Muffins with Strawberries & White Chocolate.
> The No Bake Snickers Cake.
> Black Bean Brownies (using Aquafaba.)
> Apple & Blackberry Cobbler.

Fierce Ginger & Coconut Flapjacks.

DSC_0317There are quite a few recipes on this blog that I steal straight off the menu at work. (Such is the case with this carrot & tarragon soup for example.) Most of the time this thieving is due to a particularly thrilling flavour combination but where there has been no option suitable for vegans.

That is however not the case with these flapjacks — they came into the café already vegan friendly and had such a fierce ginger kick to them that I had to attempt my own version at home. So here goes ↓
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GINGER & COCONUT FLAPJACKS

→ 225 g dairy free butter
→ 50 g sugar
→ 50 g syrup
→ 6 dl rolled oats
→ 2 tsp ground ginger
→ 3 balls of stem ginger, sliced up

Melt butter and sweetenings together in a pan. Once melted and combined, add in the remaining ingredients. Transfer into an ovenproof dish lined with parchment paper. Bake in preheated oven for 20-30 minutes (until golden) on 160°C. Let sit at least 10 minutes before attempting to cut.
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5-minute Peanut Butter Cups.

dsc_0190Valentines Day. It is not like I need another reason to eat chocolate. Frankly, I happily eat chocolate whatever the occasion. Or lack of occasion. But for a calendar event that literally screams Cho-co-late like the 14th of February, who am I to contradict?

So I made these teeny peanut butter cups, using an ice cube mold. Pretty genius if you ask me! (In particular considering how one can store the entire mold at handy distance in the fridge, and pop some pralines out whenever that old familar chocolate crave kicks in!)
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VEGAN PEANUT BUTTER CUPS

→ a block of dark chocolate, like 100-200 grams depending on ice cube mold size (the more the merrier though, right??)
→ a dollop of peanut butter
→ a tablespoon coconut oil
→ finely chopped nuts (opt. for decoration)

In a bain marie, melt the chocolate along with your tablespoon or so of coconut oil. Once melted, pour enough chocolate into your ice cube mold to cover the bottom. Then add a little dollop of peanut butter into its middle, before covering with more melted chocolate. Leave to set in the fridge for a couple of hours.

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I never got around to shoot the actual final product, as the sun has already set and by the time it has risen again I was held hostage at work during those few precious hours of day light. After that they were of course all in my belly!

But you know what the very best part of Valentine’s Day is? All the chocolate that will be on discount tomorrow onwards.

Frozen Nana Snickers.

dsc_0117As a break from all of the Asian+inspired dishes that has flourished the blog as of late, I figured it was time for something sweet! A something that includes peanut butter, bananas and chocolate – with those three components you can hardly go wrong, am I right?

This is another one of those recipes found floating through what seems to be my main internet hangout, a Swedish facebook group for vegans, thus I am unsure who to credit but it goes like this ↓ and it is just one of those perfect snacks that can easily be made at home whenever (because if you are anything like me bananas, chocolate and peanut butter belong to the standard staples!!)
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FROZEN BANANA SNICKERS.

→ 1-2 ripe bananas
→ peanut butter (or any nut butter of choice)
→ salted peanuts/almond flakes/something for extra crunch (opt.)
→ melted dark chocolate

Peel and split the banana into two, then continue to cut into suitable snickers base size. Spread an even layer of nut butter on, then dip onto a plate with chopped, salted peanuts/flaked almonds/crunch creator of choice. Now you can either bring them into the freezer at this stage, or after they have gotten a coating of melted dark chocoalte. Either way, allow approximately 30 minutes to set in freezer before the munch fest starts!

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(Yes, those chocolate stains on my hands may indicate an ongoing test run- quality checking is important you know!)

Ta-daa! Do you have any good hacks for snacks to share?

Apple & Blackberry Cobbler.

dsc_0034Autumn = the season to indulge on pies; the reason being all the windfallen fruits gathering outside. By chance, I stumbled over a little gold mine of blackberries the other week which resulted in about two litres of beautiful berries now gathering up half the space of my freezer. (Albeit a tiny freezer.)

They are decreasing at a steady pace though, as they go so well in a fruit cobbler with apples and cardamom. Which so just happens to be ridiculously easy to make. Here’s how:
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APPLE & BLACKBERRY COBBLER.

→ 1 dl flour
→ 1 dl oats
→ 1 + 2 tbsp sugar
→ 100 g dairy free margarine
→ 4-5 apples
→ a handful or two blackberries
→ cardamom + cinnamon, to taste
→ dairy free ice-cream, for serving

1. Pre-heat oven to 225°C.
2. Grease a pie dish.
3. Core the apples and slice them up thinly. Place apple pieces at the bottom of your pie dish. Sprinkle the blackberries over, followed by a tablespoon or two of sugar. If you wish, you may also sprinkle some cinnamon on top, and cardamom of course!
4. Separate the butter in a big bowl with the flour, oats and sugar and use your hands to form it into a grainy dough. Spread evenly over the fruits + berries.
5. Bake for about 20 minutes, until the crust has a nice goldeny brown colour.
6. Serve warm topped with some vanilla ice cream.
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For more sweeties, have a look at:

BRAIN FOOD/FLAPJACKS.
Vegan Truffles w/ Chocolate + Peanut butter
Swedish Chokladbiskvier Veganized

Vegan Nutella. 

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Sometimes I can just long to be at home, in front of my laptop in some odd looking fleece jacket and a big mug of coffee. #introvertlyfe

Today is one of those days. And luckily for me, yesterday I made some vegan nutella so this quality me-time just got a whole lot more quality-full (is that a word? well with a hyphen involved we can pretend that it is) with some peanut butter + nutella + banana toast crumbling over the keyboard as we speak.DSC_0046VEGAN NUTELLA

→ 200 grams hazelnuts
→ 1 dl cacao powder
→ 3/4 dl icing sugar
→ a spatula tip of vanilla powder
→ a pinch of salt
→ 3-4 tbsp oil, like rapeseed or coconut (unless you mind a bit of coconut flavour – use rapeseed!)

1. Start by roasting the hazelnuts, about 15 minutes on 200° C should do – but make sure you keep your eyes open as the time may depend on your oven etc.
2. Place the hazelnuts in a kitchen towel, cover them and rub over the towel using your hands to get the skin off the nuts. Try to get as much as possible off, as your nut butter will have a much more bitter taste with the skin left on.
3. Crush the hazelnuts in a food processor until a creamy butter starts to form. Then blend some more.
4. Add in cacao, vanilla, salt and sugar – mix evenly.
5. Whilst the blender is running, add in oil a little at a time until desired creaminess is accomplished.
6. Store in an airtight container. Or eat it all in one go – saves you some washing up! 😉
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