Archives for category: Cakes

SAM_2144

It doesn’t matter how old are you getting, it matters that you are able eat a good birthday cake at your day ! Here’s my proposition with lots of fat and sweet in it– but once a year… it’s simply your day! Yes, you can!

This portion is for middle big round tin, takes about an hour to do plus some more in the fridge.

You need to prepare:

  1. Cake (baked as 1, but then you cut it and put coconut layer in the middle).
  2. Coconut layer
  3. Choco layer (it makes topping)
  4. Icing – it’s utterly up to you. I put shredded coconut and some chopped dates and almonds and some melted vegan chocolate, and also some cocoa powder. If you put any of these, it will do.

SAM_2125

CAKE (ingredients stir in this order) 15 minuts +30 minutes baking

  • 2 cups / 400 g wheat regular flour
  • 1/2 cup / 100 g raw cane sugar (I don’t like that sweet, but if you do, put more)
  • 2 tbs baking powder
  • 1 tbs of  baking soda
  • 2 tbs of vanilla sugar (alternatively 2 drops of vanilla essence)
  • ½ cup / 100 g plant oil
  • 1 cup / 200 g soy milk (or any other plant milk) with  2 Tbs of lemon juice freshly pressed in it.

Stir thoroughly until you see some small bubbles in the dough. It should be perfectly smooth. Transfer it into the cake tin and bake at 200 °C for 30 minutes.

Cool it, and cut it horizontally into 2 pieces.

SAM_2125

Coconut layer (15 minutes while cake is baking)

  • 1/2 cup/ 100 ml soy milk
  • 1 full Table spoons of potato flour (alternatively cornstarch, cornflour)
  • 1 flat Table spoons of regular white flour
  • ½  cup / 100 ml coconut milk (I got this very liquid one from Thai producer, but if you get only canned, 1 can will do)
  • 1,5 tbs vanilla sugar
  • 3 Tbs  raw cane sugar
  • 1/2cup/ 100g vegan margarine
  • 1/2 cup/ 100 g shredded (desiccated) coconut

Mix both flour with cup of milk. Heat the rest of milk with all sugar. Once it boils add milk with flour and make some pudding (mix well all the time until it gets as thick as regular pudding). Cool it, Take vegan margarine and stir into it gently, adding spoon by spoon shredded coconut.

Once cake is cool, put this layer as the middle one, between to cake’s layers.

SAM_2127

Chocolate layer  (15 minuts while cake is baking or cooling)

it’s so tasty that you can use it simply on any kind of tart, here it makes topping of my birthday cake

  • 1 packet/ 350-400 g silken tofu (not wet, not hard, not smoked pure tofu)
  • 1 bar / 250 g vegan chocolate (not sweet one)
  • 5 Tbs not sweetened cocoa
  • 4 Tbs soy milk
  • 2 drops of vanilla essence
  • [5 shredded (blended) dates – withouth it, cream will be even smoother]
  • 2 Tbs raw cane sugar
  • Some pieces of grated lemon peel
  • 2 tbs lemon juice (freshly pressed)

Blend tofu – my tofu after blending makes consistence of mascarpone cheese and this is the divine secret of this chococream J. Melt chocolate bar with the rest of ingredients and blend it with tofu until it will look as true nutella cream, smoth and thick.

If you didn’t do it yet, cool it all: devide cake into 2 layers, put coconut layer inbetween, chocolate layer on the top. Decorate as your wish. Leave in the firdge for about 3 hours. Chocolate layer is then even more delitious!

Enjoy!

 SAM_2146

 SAM_2143

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SAM_2140

I believe this is one of the few fabulous days in our simple vegan lives when you get really ecstatic. VEGILIA Event (Vege Christmas Eve). So much food around you and all of it eatable! My small input below: It’s only cake made of leftover creams from my b-day cake (only dough differs), actually, but for X-mas party will do. It’s 3rd price winner.

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Update:

Ciasto zniknęło bardzo szybko. Kochani – dziękuję za głosowanie oraz  trzecią nagrodę (i drinka za barem ;) ). Jeśli będziecie robić – pieczcie spód troszkę krócej niż ja ;).

Ciasto COCO-CHOCO

Składa się z:

  1. Spód – jakikolwiek spód do tarty, albo kruchy
  2. Warstwa kokosowa
  3. Warstwa czekoladowa
  4. Zdobienie – jak kto lubi, można wiórkami, poszatkowanymi migdałami, przesianym kakao, polewą czekoladową lub kandyzowaną skórą z cytryny lub pomarańczy lub co wam przyjdzie do głowy

SAM_2131

Spód na małą formę:

  • 2 szklanki mąki pszennej
  • 50 g margaryny
  • ¼ szklanki mleka kokosowego
  • ¼ oleju
  • ½ łyżeczki sody

Zagnieść ciasto,wyłożyć nią formę, piec 20-30 minut w małej foremce typu tortownica lub do tart. Wystudzić

Warstwa kokosowo-budyniowa

  • ½ szklanki lub 100 ml mleka sojowego
  • ½ szklanki lub 100 ml mleka kokosowego
  • 1        czubata łyżka mąki ziemniaczanej
  • 1 płaska łyżka mąki pszennej
  • 2        płaskie łyżeczki cukru waniliowego
  • ¼ szklanki cukru trzcinowego
  • 100 g wegańskiej margaryny
  • 100 g wiórków kokosowych z kooperatywy
  • 2 krople esencji waniliowej

Zmieszać obie mąki ze szklanką mleka. Podgrzać resztę mleka z cukrem, Kiedy zacznie się gotować, dodać mleko z mąką i zrobić budyń (mieszań na wolnym ogniu póki zacznie gęstnieć i tworzyć budyń). Zdjąć z ognia, wystudzić. Wmiksować margarynę i wiórki kokosowe, póki nie utworzą jednolitej masy.

Kiedy budyń wystygnie, można nim wypełnić po brzegi nasze ciasto.

SAM_2133

Warstwa czekoladowa na wierzch:

  • 1 kostka silken tofu (np. z kooperatywy) ok. 350-400 g (niezbyt mokre, niezbyt twarde, niewędzone)
  • Tabliczka wegańskiej gorzkiej czekolady
  • 5 łyżek gorzkiego kakao
  • 2 krople esencji waniliowej
  • Troszkę startej skórki z cytryny
  • 2 łyżki soku z cytryny
  • 4 łyżki mleka roślinnego
  • [5 zblendowanych lub bardzo drobno pokrojonych daktyli – bez nich jednak krem będzie bardziej gladki]

Zblenduj tofu – moje tofu po zblędowaniu przypomina konsystencją trochę serek mascarpone i w tym tkwi sekret tego przepisu – dodajemy sok z cytryny, skórkę ewentualnie daktyle. Topimy czekoladę z pozostałymi składnikami (topię w takim specjalnym garneczku do topienia różnych rzeczy, lecz jeśli nie macie, kąpiel wodna zda egzamin, potem jednak trzeba ją dobrze wblendować w tofu z pozostałymi składnikami. Powstanie gładka czekoladowa masa, którą układamy na wierz wystudzonego ciasta.

Zdobimy!

Do lodówki na 1-3 godziny. Warstwa czekoladowa smakuje dużo lepiej po schłodzeniu.

Niestety nie mam wersji poprzecznej – bo została zjedzona, ale można porównać z ciastem urodzinowym w innym miejscu na tym blogu. Kremy są te same. Spody inne.

SAM_2150

UWAGA!

TOFU, MLEKO KOKOSOWE, DAKTYLE, MIGDAŁY I WIÓRKI POCHODZĄ OCZYWIŚCIE Z KOOPERATYWY SPOŻYWCZEJ :-).

vegilia

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Image

Constant snow, clouded sky and early darkness made me missing summer so much that there is nothing better than cup of good vegan ice cream. I did it quickly and impatiently, but you may also try this more ambitious version (below)

2 glasses / 400 ml coconut milk (mine was liquid)

2 Tsp / 30 g regular flour

20 g (2 Tbs)  raw cane sugar

1 drop vanilla essence

5-6 shredded dates (if you don’t have any, add some more sugar)

Put all ingredients into liquidizer and blend thoroughly (you may also put it to the bowl and use your blender).

Once it’s a creamy sauce, transfer it to a saucepan and heat gently till slightly thickened. Remove from the heat, cool and chill thoroughly in the refrigerator.  (After 2-3 hours it is to eat!)

If you want it creamier, then while the mixture is freezing, take it out every 15-20 minutes and stir it well.

SAM_2103

Enjoy!


Apple (yiest) cake with crambles. Another cooking day for Fussit. This lunch is different because it’s just a cake! Very fulfilling and made in a traditional Polish way, which she knows from her mum as a Placek Drożdżowy z jabłkami. Thist time vegan. And what’s the best in it – apart of letting it grows, you really don’t need to work with it long!

Ingredients:

3 ¾ big glass of wheat flour (white flour makes the cake more tender),  ½ same size of powder sugar, 1 tbs cinnamon, 1 Tbs tumeric, 8-10 ginstant yeast, 2 same size glasses of vegetable milk (soy or coconut), 2 spoons of soy flour (or one cooked potato), 1 Tbs of a cream aroma (to buy as a small bottles with oily substance), 2/3 glass of rosines or other dried fruits (here’s also dried papaya). 3 big apples.

Crumble: ½ glass of flour, ½ glass of powder sugar, ½ tbs cinnamon, 1 Tbs vegan margarine (or oil).

Preparation:

  1. Mix in the bowl flours, powder sugar, cinnamon, tumeric.
  2. Warm milk leave with yeast, aroma and dried fruits. Leave until grow.
  3. Add the mixture of milk and yeast to the dry ingredients. Mix by your hands 10 minutes long and leave into the warm place until its size won’t be doubled.
  4. Meanwhile cut the apples into small peaces.
  5. Mixed it by hand with apples roughly for another couple of minutes. Put to the backing tin (fat it before with oil and some crumble, that the dough won’t stick, or backing paper). Wait until the dough won’t be double-size.
  6. You can put some more apple pieces if left. And crumble (mix by hand the crumble ingredients until its not a small piece of a cake. Than sprinkle the pieces of it on the top of the cake).
  7. Put it to the backoven, bake it in the middle-heated oven for around 40-50 minutes (it should be grown with golden crusp on it.
  8. Eat it warm (hot might cause some stomach problems ;) ). You might also put some powder sugar on the top of it.

[possible to prepare with different kind of fruits, if you’re using juicy fruits like cherries or strawberries, put them into the flour and then to the cake in order to not let them stick to the bottom of the cake].

Thanks to Marcin for the home-grown flower!

Spice Girls

Today’s lunch wasn’t that enjoyable because of work stress… but we hope the delicous dessert will make the moods a little brighter. (made by Fussit)


Ingredients: Adzuki beans, black-eyed beans (handful, take as much as you want, soak it for night and cook in the salted water), 1 small poree, 5-6 big button mushrooms, 1 big onion, 5-6 cloves of garlic, 1 small potatoe, 1 small beetroot, 1 TS of black cumin , 1 TS indian cumin, 1 TS garam masala, 1 ts cayenne pepper, 2 TS of cane raw sugar, 3 tomatoes (put in the hot water, peel the skin off and cut), 1/2 cup of tomatoes passata, olive oil to fry

Description: Preparation: cook beans before. Cut all vegatables in sticks. Put oil on the fan and on hot oil put the black cumin, chopped onion and garlic. When gold put the chopped potato and beetroot. Add 3-4 Table spoons of water, put the lid on the fan and leave for some minutes, taking care that’s not burning. Then add mushrooms and poree, and chopped tomatoes, put the lid again for another 4-5 minutes. Add passata,  garam masala, indian cumin, cayenne pepper, sugar (if you don’t like spicy food, add the half of the given amounts of spices). Put the lid on for another ten minutes (take care that its not burnig, if so pour some water).

Salad

pekin salad, capsicum, 1 kiwi, half the apple, steamed 1/3 poree, steamed 3-4 mushrooms, olive oil, apple vinegar

On site: fried sticks of potatoes and beetroot in salt, curry and chilli sauce

Rockstar Muffins

Ingredients: 4 bananas, 100 g cane raw sugar, 200 g white wheat flour, 150 g whole wheat flour, 1 tea spoon backing soda, 1 tea spoon backing powder,2 tea spoons cinnamon, 1/2 tea spoon salt, 1/3 glas of olive oil, pinch of dried figs, 1/5 dark chockolate (with orange flavour), soy milk, 3 table spoons of raw sugar

Description: Blend the bananas. Mix the bananas, sugar, cinnamon for couple of minutes, add slowly flours with soda and backing powder, pouring slowly olive oil. Add cut the dried figs.  Back in small backing forms about 20 minutes at 200 degrees.

Icing: melt the chocolate with sugar and 3-4 table spoons of soy milk. While hot, pour on the cold muffins. You can put some seasem seeds on it.

 

It is always good to bring something for a girls’ meeting. Instead of buying another cheesy cakes, Fussit started the day of preparing muffins and checking the receipe in the new book (and improving it a lot). Here’s the results.


[ 12 big muffins]

Ingrediends: 225 g wholewheat flour, 1 tbs baking powder, 2 tsp baking soda (bicarbonate of soda), pinch sea salt, 3-4 Table spoons of raw cane sugar, 3 tbs vegan margarine, 425 ml of soy yoghurt (I replaced it by: 250-300 ml of soy milk, blended with one peeled lemon, and 100 g of coconut flakes), extra coconut flakes (about 50 g).

Preparation: Blend one lemon, soy milk and coconut flakes together (if you have soy yoghurt, which I didn’t have, skip this step).  In the separate bowl mix all dry ingrediends. Then put the margarine and mix it, giving at the same time blended soy milk (or soy yoghurt). Mix it for a while and put to the small paper muffins’ forms. Bake at 200 C degrees until it’s gold (about 25 minutes).