MINI VEGAN ESPRESSO BROWNIE COFFEE CAKE

I believe the title of this recipe is the perfect answer to any question about how much exactly I enjoy coffee. A coffee coffee cake actually fits perfectly into the image people already have of me in regards to caffeine.

Sweet jokes aside, it is a marvellous little cake with a tender crumb, rich brownie filling, and a wonderful crumb topping. The coffee flavour is prominent, but that is the point. I encourage you to reduce or increase the amount of espresso to your liking, especially if you are not serving the cake to children.

Feel free to add a tiny splash of your favourite coffee liqueur to the batter itself, it will be an excellent addition. Just make sure not to add too much, because we still need the cake to bake through and have a lovely crumb texture.

I've served it straight from the oven, as well as completely cooled, and I have to say I do enjoy it either way. So serve it to your liking, maybe even including a tiny scoop of vanilla ice cream, and enjoy!

Ingredients

For the espresso coffee cake

90 grams plain flour
10 grams unsweetened cocoa powder
small pinch of cardamom
30 grams ground toasted walnuts, finely ground
50 grams granulated sugar
50 grams brown sugar
3/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
110 millilitres carbonated water
1 tablespoon instant espresso powder
10 millilitres boiling water
25 millilitres neutral oil
1 teaspoon apple cider vinegar
2 teaspoons vanilla bean paste

For the brownie filling

15 grams unsweetened cocoa powder
15 grams icing sugar
30 grams vegan block butter
30 grams dark chocolate (70%), chopped
45 millilitres soy milk
1/2 teaspoon vanilla bean paste
25 grams plain flour

For the crumb topping

20 grams vegan block butter, melted
20 grams granulated sugar
40 grams plain flour

Preparation

Start by making the crumb topping. Mix the melted vegan block butter with the sugar and flour until big pieces of crumble form. Place it in a little bowl, and store in the refrigerator until needed.

Turn the oven on to preheat to 180°C and line a small rectangle cake pan (12x12 cm) with baking parchment, bottom and sides. It is best to use a deeper cake pan, so the cake can rise nicely and that there is enough room for the topping.

Just before making the cake batter, make the brownie batter filling. Place the vegan butter, dark chocolate, soy milk, and vanilla into a small saucepan, and whisk well. Sift in the cocoa powder and icing sugar, and whisk well. Place the pan over medium heat, and gently melt everything together until smooth, but do not let it boil. Remove from the heat, add in the flour, and mix until just combined. Set it aside at room temperature or pour it into a piping bag.

Sift together the flour, cocoa powder, cardamom, baking powder, baking soda, and salt, add in the ground walnuts and both types of sugar, and whisk to combine. Separately whisk together the instant espresso powder with the boiling water, and add it to the dry ingredients along with the rest of the wet ingredients. Mix until just combined, so the cake stays soft.

Pour the cake batter into the prepared pan and place it immediately in the preheated oven, for just 15 minutes, so the surface firms up slightly. After about 15 minutes or so, take the cake out of the oven, add the brownie filling and the crumb topping, and continue to bake for another 15-20 minutes, for a total of 35 minutes. Make sure you check the cake early on, so it doesn't overbake.

Once baked, remove from the oven and let it cool down completely in the pan. Serve with coffee. Yields 8 servings.

MINI VEGAN CHOCOLATE PEANUT BUTTER CAKE BARS

This type of filling is honestly one of my absolute favourites. It almost resembles sitni kolači, and by now, you are both acquainted with that type of confectionery and my love for them. Well, this cake combines the best of both worlds; deeply chocolate cake and a fudge-like frosting.

As the years go by, I am finding myself more and more drawn to specifically fudge-like textures when it comes to desserts, and these cake bars are simply perfect for that. A cake base almost resembling brownies and frosting of dreams.

The only thing I can advise is to make sure the base doesn't overbake. That is my only caveat for this recipe. The rest is pretty straightforward, with just a bit of melting and swirling, but the cake does need your attention.

Ingredients

For the vegan chocolate cake

200 grams plain flour
25 grams unsweetened cocoa powder
240 grams granulated sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
350 millilitres boiling water
2 heaped teaspoons instant espresso powder
45 millilitres neutral oil
2 teaspoons apple cider vinegar
2 teaspoons vanilla bean paste

For the double chocolate peanut butter frosting

200 grams vegan white chocolate
150 grams creamy peanut butter
50 grams vegan block butter
1/2 teaspoon vanilla bean paste
100 grams vegan milk chocolate
30 millilitres neutral oil

Preparation

Start by making the vegan chocolate cake. Let the oven preheat to 180°C. Line a medium square cake pan (18x18 cm) with baking parchment, bottom and sides, and set it aside. Take a small bowl, sift in the cocoa powder, add in the espresso powder and boiling water, mix very well, and set aside. Take a large bowl and sift in the plain flour, baking soda, baking powder, and salt. Add in the sugar and mix very well. Make a well in the centre, pour in all the wet ingredients, and whisk until just combined. Immediately pour the batter into the prepared pan, and bake in a nicely preheated oven, at 180°C, for about 20-25 minutes, or until done.

Mine was done after exactly 22 minutes.

As every over bakes differently, check with a toothpick to make sure it stays soft. Take it out of the oven and let it cool completely in the pan.

When the cake is cool to the touch, proceed to make the double chocolate peanut butter filling. Place the peanut butter into a heavy saucepan, add in the vegan butter, chopped white chocolate, and vanilla, and place the saucepan over medium-low heat. Take your time melting this, because it can burn, and make sure you stir it constantly.

As that portion is melting, separately mix the chopped vegan milk chocolate with the neutral oil, and melt it in the microwave or in a double boiler. Keep this portion of the chocolate liquid, do not let it set up.

Once peanut butter and white chocolate are melted, remove from heat, let it cool down for a minute or two, and pour it over the completely cooled chocolate cake. Wait another minute or two, just so it starts to set up, and then slowly and gently drizzle the melted vegan milk chocolate on top. Use a butter knife or a skewer to swirl it through, and place everything in the refrigerator for at least 8 hours.

Once ready, slice it into portions and serve with strong coffee. Yields 9 very rich servings or 16 more modest ones.

MINI VEGAN CHERRY BROWNIE CAKE

The first post I ever published on my blog were my sour cherry brownies, with less-than-stellar styling and one defiant little cherry that fell out just as I was about to take the photo. But all that mattered in that moment was taking the photo and posting the recipe. And I did post it, with great joy and pride.

To me, making cakes is never a hassle. I truly love each step of the way, from preparation, to baking, to assembly. It is something that makes me feel alive.

And this little cake is a heartfelt homage to that very first recipe, full of rich vegan chocolate buttercream, brownie-like cake layers, and of course, sour cherries. It would not be a special occasion cake if it did not have cherries.

Even though it is not a large cake and it serves a very small crowd, it does give endless enjoyment on each bite. It is best served very well chilled, with a cup of freshly brewed coffee, but I do have to say, cherry brandy pairs exceptionally well, too.

Ingredients

For the chocolate brownie layers

180 grams plain flour
200 grams granulated sugar
20 grams unsweetened cocoa powder
3 teaspoons instant espresso powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
240 millilitres boiling water
40 millilitres neutral oil
2 teaspoons apple cider vinegar
1 heaping teaspoon vanilla bean paste

For the cherry almond filling

200 grams vegan block butter, softened
1/2 teaspoon vanilla bean paste
15 grams glucose syrup
60 millilitres Disaronno liqueur
120 grams toasted almonds, finely ground
120 grams icing sugar, sifted
30 grams unsweetened cocoa powder, sifted
1 teaspoon instant espresso powder
75 grams sour cherries, chopped

Preparation

Start by making the chocolate brownie cake layers. Line a medium square cake pan (18x18 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 180°C.

Place the cocoa powder, granulated sugar, and espresso powder in a medium bowl, and pour in the boiling hot water. Mix very well and let the sugar dissolve and cocoa powder bloom. As soon as that mixture is lukewarm, sift together the plain flour, salt, baking soda, and baking powder, and pour in the bloomed cocoa. Add in the rest of the wet ingredients, and mix until just combined.

Immediately pour the batter into the prepared pan and bake the cake in a nicely preheated oven, at 180°C, for 15-18 minutes. Check the cake with a toothpick even before the indicated time, as it will be tall, making sure it stays soft and fudgy. Mine was done after exactly 17 minutes. Let it cool in the pan completely.

When the cake is almost completely cool, start working on the buttercream. Place the ground almonds, cocoa powder, espresso powder, and the icing sugar into a bowl, and bring the liqueur to a boil. It should only come to a boil and not reduce. Once boiling, pour it over the almonds, mix well, and let it cool down to room temperature.

Place the softened vegan block butter into a large bowl, add in the vanilla and the glucose, and whip with an electric mixer on high for about 2-3 minutes, or until lighter in colour and creamy. Scrape down the sides, and whip for a few minutes more, until it starts to almost resemble whipped cream.

When the buttercream is ready, add in the cooled almonds and blend well. Scrape down the sides once again, and continue whipping until smooth. Place the bowl into the refrigerator for about 10 minutes or so.

When everything is cool and ready, proceed to assemble the cake.

Level the cake if needed, slice it in half lengthwise, to create two thin strips of cake, and then cut each of them in half to create four very thin layers. Whip the buttercream once more until light and creamy and divide it into four equal parts by weight. Separate one of them into a separate container, add in the chopped sour cherries, and mix them through.

Place the first cake layer on the serving platter, add one-fourth of the plain filling, and smooth it nicely. Add another cake layer, spread evenly the sour cherry part of the filling, and top with another cake layer. Spread one more portion of the filling, and top with the final layer.

The cake will be firm, so use the remaining buttercream to frost and decorate to your liking. Place the cake into the refrigerator for at least 8 hours, and serve with strong coffee. Yields 8 rich servings or 12 more modest ones.

VEGAN CARAMEL ALMOND MOUSSE CHEESECAKE

Chocolate, almonds, caramel. That right there tells the whole story of this little cheesecake. Absolute perfection in a tiny dessert form, especially when it's very well-chilled.

You will notice I used extra dark chocolate. Because the cheesecake batter is very sweet, you do need that hit of that pleasant bitterness from the chocolate. Now, admittedly, that is a biased statement, as you know I love my chocolate very dark and bitter, but I would honestly recommend not using milk or even cooking chocolate, just to keep the balance of sweetness.

Date syrup is my preferred liquid sweetener these days, but pure maple syrup would work just as well, it all depends on what type of caramel flavour you prefer. Date syrup is also sticky, a lot stickier than maple syrup, so make sure you stir the liquid ingredients well before adding the almonds, because it can and will clump.

On a final note, if your batter seems too soft to you even after whipping with the double cream, do not hesitate to add a teaspoon of whipped cream stabiliser. Not all vegan cream cheeses are the same and not all vegan creams are the same. Some are inevitably with a higher water content and that can affect the final texture of the mousse.

And of course, by all means, feel free to use a slightly larger cake pan and adjust the baking time accordingly. That will give you a much more stable cheesecake, perfect for gifting and gatherings.

Ingredients

For the fudge brownie base

75 grams plain flour
1/8 teaspoon baking soda
65 grams granulated sugar
20 grams unsweetened cocoa powder
45 grams vegan block butter
15 millilitres vegetable oil
40 millilitres water
1/2 teaspoon vanilla bean paste
1/2 teaspoon almond extract
pinch of salt

For the vegan cheesecake

100 grams vegan cream cheese
50 millilitres date syrup
60 grams extra dark chocolate (85%)
1/2 teaspoon vanilla bean paste
3 tablespoons unsweetened cocoa powder
1 tablespoon soy milk powder
100 grams toasted almonds, finely ground
200 millilitres vegan double cream

Preparation

Start by making the brownie base. Let the oven preheat to 180°C and line a small round cake pan (15 cm) with baking parchment. Take a saucepan and add in the sugar, cocoa powder, vegan butter, oil, water, flavourings, and salt, and place it over medium heat. Let everything melt together slowly. Once melted and hot, but not boiling, remove from the heat and quickly sift in the flour and the baking soda. Mix only until incorporated.

Immediately pour the batter into the prepared pan and bake, in a nicely preheated oven, at 180°C, for about 12-15 minutes. Depending on your oven, the brownie might take a bit longer to bake through, so make sure to check with a toothpick early. Take it out of the oven, and let it cool completely in the pan.

Once the brownie base is cool to the touch, proceed to make the cheesecake.

To make the cheesecake, sift together the cocoa powder and soy milk powder, and set aside. Chop up the chocolate finely, add it to a small saucepan, add in the date syrup and vanilla, and melt everything together over low heat, making sure it does not come to a boil.

Once melted, remove from the heat and let it cool down, making sure it is still pourable. As soon as the chocolate is ready, add in the cream cheese and fold it through using a spatula. Add in the almonds, and mix and fold until mostly incorporated. In a separate large bowl, whip the vegan double cream until very soft peaks form. Add in the cream cheese mixture, and continue to whip on the highest speed until firm peaks form.

Remove the brownie base from the cake pan, place it on the serving platter, and close a cake ring around it. Add a tall strip of acetate and then add in the cheesecake batter in a few additions, making sure there aren't any air pockets. Place the platter in the refrigerator for at least 8 hours. Serve in thin slices with strong coffee. Yields 16 servings.

VEGAN ESPRESSO BROWNIE COOKIES

As I recently wrote in my culinary essay newsletter, November truly is the prelude to holidays, and many people are already planning the cookie platters, myself included. Because cookies are always welcome, regardless of the occasion, and these espresso ones happen to be one of my favourites.

Soft centres, slightly crisp edges, and wonderfully deep espresso flavour truly make them special. Not to mention some additional molten chocolate on top, for decoration and flavour.

They can be ready in less than an hour and a half, which is a great feature for a cookie to have, because it makes them great for midday snacks as well as unexpected guests. With only 30 minutes of refrigeration, they are quick and easy to prepare, with regular, cupboard ingredients.

And as I always say, it doesn't matter if you enjoy your cookies crisp and crunchy or supremely soft and fudgy, there is always room for one more variety on the platter. Serve them warm with a cup of coffee and maybe some chopped hazelnuts, too, and enjoy!

Ingredients
100 grams plain flour
20 grams unsweetened cocoa powder
1/4 teaspoon baking soda
75 grams vegan butter, softened
50 grams granulated sugar
50 grams dark brown sugar
big pinch of salt
1 teaspoon vanilla bean paste
2 tablespoons freshly pulled espresso, slightly cooled
50 grams cooking chocolate (60%), for the optional decoration

Preparation

Take a large bowl, add in the vegan block butter and both types of sugar, along with the vanilla and salt, and mix very well using a wooden spoon or a sturdy spatula. Sift together the flour with the unsweetened cocoa powder and the baking soda, add it to the butter, and mix and fold briefly. Add in the brewed coffee, and mix until combined. Once the batter is ready, cover the bowl with cling film, and place it in the refrigerator for 30 minutes.

Let the oven preheat to 180°C and line a large baking sheet with baking parchment. Once the batter is ready, take out portions using a small cookie scoop, around 25 grams per cookie, and place them on the baking sheet with plenty of space between them, because they will spread. Bake them in a preheated oven, at 180°C, for 6-8 minutes. Be careful not to overbake them and be aware that they will be soft when you take them out of the oven, but will firm up as they cool. Once cool, decorate with melted chocolate, if desired. Yields 12 small brownie cookies.

NO-BAKE MINI VEGAN CHOCOLATE BISCOFF BROWNIES

Although autumn just started, we are already in single-digit temperatures, and that really calls for cosy treats and favourite tea served in fancy teacups. And what better treat to have than a miniature vegan brownie with a delicious layer of frosting?

Biscoff has been my firm favourite ever since I first sampled it, and I am very proud to say that I always have a jar or two in my pantry, year-round. I find it perfect for all sorts of desserts, from tiny petit fours to cake fillings.

And these no-bake brownies are simply phenomenal for a little tea-time treat. Rich chocolate and almond brownies, gorgeous Biscoff frosting, and a mighty layer of double chocolate ganache. Perfection in a tiny bite.

And if you are a fan of mini vegan treats, I am happy to tell you that you can find many more of them in my cookbooks.

Ingredients
For the no-bake vegan brownies
100 millilitres espresso or brewed coffee
50 grams light brown sugar
100 grams vegan block butter
50 grams dark chocolate (70%)
1 teaspoon vanilla bean paste
100 grams toasted almonds, ground
100 grams vegan vanilla biscuits, ground
10 grams unsweetened cocoa powder
For the Biscoff frosting
180 grams Biscoff (Lotus, Speculoos) creamy spread
50 grams vegan block butter
1/2 teaspoon vanilla bean paste
For the ganache topping
50 grams dark chocolate (75%)
30 grams vegan milk chocolate
60 millilitres vegan double cream
15 grams vegan block butter

Preparation

Start by lining a small rectangle cake pan or a cake form (15x15 cm) with baking parchment. Set aside. Pour the freshly pulled espresso or brewed coffee into a heavy pot, add in the sugar, diced vegan butter, vanilla, and chopped dark chocolate, and place it over medium heat. Let everything melt together slowly, without coming to a boil.

Once melted, remove it from the heat and add in the ground almonds. Mix them through well, and then add in the ground biscuits and sifted cocoa powder. Mix very well, either with a wooden spoon or a sturdy spatula, and immediately transfer the batter to the prepared pan. Level it nicely and place it into the refrigerator for about 10-15 minutes, so it can firm up.

Once the brownies have firmed up, move onto making the Biscoff frosting. Place the spread into a heavy saucepan, add in the diced vegan butter, and place it over low heat. Once it starts to soften, add in the vanilla, and start to mix and fold, until combined. It should not take long, just for the frosting to be combined well. Once pourable and ready, remove the base from the refrigerator, pour on the frosting, tap the pan to level it nicely, and return it to the refrigerator for at least an hour.

To make the ganache topping, chop up both types of chocolate finely, and add them to a small saucepan. Pour in the vegan double cream, add in the vegan butter, and place over medium heat. Allow for it to melt slowly and fully combine, and quickly pour it over the Biscoff frosting. Return to the refrigerator for at least 4-6 hours, to set. Serve with some melted vegan white chocolate and freshly pulled espresso. Yields 16 modest servings.

VEGAN CHOCOLATE COCONUT FUDGE CAKE BARS

This type of dessert is my firm favourite when it comes to gatherings, especially the ones I attend and not host, as well as picnics. Incredibly easy to prepare, keeps well, and it can be served from the cake pan itself, which makes transport infinitely easier.

Cake bars were very popular when I was a child, and rightfully so, to be honest, and you can see many examples of my affection towards them on my blogs. You can think of them as frosted brownies, always topped with melted chocolate. Marvellous texture combination, with the fudge cake layer, gloriously creamy frosting, and the chocolate shell on top.

Using fresh coconut in fillings is something somewhat new to me, as I have used desiccated coconut for decades, mainly due to immediate availability, and it is quickly becoming a very beloved ingredient. The flavour is perhaps a touch milder than it would be with desiccated coconut, but the texture it gives is unmatched.

And finally, if you like your coconut desserts better with milk chocolate, so they resemble Bounty bars, you can use vegan milk chocolate and make the glaze sweeter that way. The same quantities and methods apply, of course.

Ingredients
For the chocolate fudge cake
100 grams plain flour
20 grams ground almonds
120 grams granulated sugar
20 grams unsweetened cocoa powder
¾ teaspoon baking soda
150 millilitres water
30 millilitres vegetable oil
2 teaspoons vanilla
1 ½ teaspoons vinegar
For the fresh coconut filling
200 grams fresh coconut
250 millilitres coconut milk
50 grams cornflour
60 grams granulated sugar
2 teaspoons vanilla
150 grams vegan block butter, diced
For the chocolate topping
100 grams dark chocolate (70%)
30 millilitres oil
40 grams flaked almonds, optional

Preparation

Start by making the chocolate fudge base. Line a small square baking pan (18x18 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 180°C.

Sift together the plain flour, cocoa powder, and baking soda. Add in the sugar and almonds, and mix very well. Make a well in the centre of the dry ingredients and add in the water, oil, vanilla, and the vinegar, and whisk until just combined.

Pour the batter into the prepared pan, and bake immediately, in a nicely preheated oven, at 180°C, for about 12-15 minutes, or until done. Check it with a toothpick, making sure it stays soft and fudgy. Let the cake cool in the pan completely.

For the coconut cream filling, add the fresh coconut, coconut milk, cornflour, vanilla, and sugar into a blender, and let it run until the batter becomes completely smooth. Add it to a heavy-bottomed pot, place the pot over medium-high heat, and let it slowly heat up. As soon as it starts to steam, start whisking. Let it come to a gentle boil and cook, stirring constantly, for about 3 minutes, until it thickens.

Remove from the heat and immediately add the diced vegan block butter. Whisk until melted and incorporated or emulsify using an immersion blender. Spread the filling over the cooled cake loosely cover the top with cling film or a piece of baking parchment, and let it cool down to room temperature.

Once cool, proceed to make the glaze. Melt together the chocolate and the oil, and if desired, blend them further with an immersion blender. Add in the flaked almonds, if using, and wait for it to cool down and thicken up slightly. Glaze the top generously and place the pan into the refrigerator overnight. Serve with strong coffee. Yields 9 generous servings.

VEGAN SWEET POTATO CHOCOLATE RUM CAKE

This little vegan chocolate cake is much more than just a dessert; it is utter indulgence on a plate, with an unexpected ingredient, the humble sweet potato. Combining the richness of dark chocolate with the subtle warmth of rum, the cake is sheer nostalgia, which honestly makes it perfect for cosy evenings and small gatherings. And if you love the flavour of rum in your cakes as much as I do, feel free to add a tiny splash to the cake itself, it will pair perfectly with the cinnamon and cocoa powder.

My tips for success.

Sweet potato can be baked, boiled and drained well, or even steamed - as long as it is mashed well and not watery, it will be perfect. Its natural sweetness pairs really well with the chocolate flavour, and the texture is simply perfectly fudgy.

If your filling seems a bit too soft, which can happen due to differences in vegan cream or how dry the sweet potatoes were, feel free to add a bit more of unsweetened cocoa powder or even two teaspoons of whipped cream stabiliser (modified starch, essentially). Both will work well.

The chocolate I used is the 75% one, as that is my absolute favourite, but feel free to use an even darker, more intense chocolate bar, if you prefer that. Because of the sugar content in the cake, it will be fine to go even up to 90% of cocoa solids for the frosting.

Ingredients
For the sweet potato chocolate cake
90 grams plain flour, sifted
1 ¼ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
120 grams sweet potato, cooked and mashed
130 grams light brown sugar
50 millilitres vegetable oil
1 heaping teaspoon vanilla bean paste
120 millilitres boiling water
20 grams unsweetened cocoa powder
For the sweet potato chocolate rum filling
80 grams sweet potato, cooked and mashed
80 grams dark chocolate (75%)
20 millilitres dark rum
20 grams icing sugar, sifted
20 grams unsweetened cocoa powder
120 millilitres vegan double cream
½ teaspoon vanilla bean paste

Preparation

Start by making the chocolate fudge cake. Let the oven preheat to 180°C and line a small (16 cm) round cake tin with baking parchment. Mix the cocoa powder and sugar with the boiling water and let it cool down slightly. In a separate bowl, whisk together the mashed sweet potatoes, oil, and vanilla until smooth. Add in the somewhat cooled bloomed cocoa powder and the sugar, and mix well.

Finally, sift in the dry ingredients and fold them through gently, making sure not to overmix the batter. Pour it into the prepared cake tin, level the top, and bake immediately, in a nicely preheated oven, at 180°C, for about 20-25 minutes. Just like any cake or brownies, check it with a toothpick to make sure it does not dry out. Take it out of the oven and let it cool down completely in the tin.

Once the cake is cool, proceed to make the filling. Melt the dark chocolate over low heat or in the microwave, and let it cool down. Place the mashed sweet potatoes in a medium bowl, add in the rum, icing sugar, and the cocoa powder, and mix well. Add in the cooled chocolate, and fold it through. Take a large bowl and whip the chilled vegan double cream and vanilla until soft peaks form.

Add in the chocolate batter and keep mixing on the medium setting until very stiff peaks form. Spread the frosting over the cooled cake, and place the whole tin in the refrigerator for at least 8 hours. Once ready to serve, remove from the cake tin, top with chocolate shavings or some unsweetened cocoa powder, and serve with freshly brewed coffee. Yields 6 servings.

VEGAN CHOCOLATE FUDGE BISCOFF LAYER CAKE

When it comes to foolproof desserts, nothing beats chocolate cake. It is universally loved and the texture can be fine-tuned to be fudgy or airy, or even brownie-like. And with that tiny bit of espresso added, it is a chocolate dream come true.

And Biscoff cookies, with their rich and deep caramel and cinnamon flavour, pair perfectly with both chocolate cake and apricot brandy. In general, apricots compliment caramel very nicely, and brighten up those deep, earthy cinnamon tones.

My tips for success.

Whenever you make this type of filling, it is always a good idea to add the ground biscuits gradually, stirring with a spatula or a wooden spoon, so the filling stays nice and soft, but workable. It is also good to have a few extra biscuits on the side, in case the filling is too soft.

The reason behind this is quite simple - some vegan soured cream alternatives have more liquid than others, and that affects the filling consistency greatly. Combined with the additional liquid from the apricot brandy, it is a great idea to have a bit more cookies on hand.

If you do not want to use the apricot brandy, do add a few drops of apricot extract, and adjust the amount of ground biscuits added to the filling. In general, these quantities cannot make the filling too crumbly, but if that does happen, add a tablespoon of plain yoghurt and stir it through, and it will be perfect.

However, if you wish to add more of the apricot brandy to this little cake, do not add it to the filling, because it will get way to soft to set, but instead sprinkle it on the cake layers. You can use it as it is, or mix it with a bit of simple syrup, to dilute it, I leave that to you.

Ingredients
For the chocolate fudge cake layers
250 grams plain flour
40 grams unsweetened cocoa powder
300 grams icing sugar
10 grams baking powder
425 millilitres boiling water
1 ½ teaspoons instant espresso powder
100 grams applesauce
45 millilitres vegetable oil
2 teaspoons vanilla bean paste
For the Biscoff filling
250 grams Biscoff cookies, finely ground
350 grams vegan soured cream alternative or thick vegan Skyr
150 grams icing sugar, sifted
30 millilitres apricot brandy
1/2 teaspoon vanilla bean paste
For serving
100 grams dark chocolate (80%)

Preparation

Start by making the chocolate cake layers. Preheat the oven to 180°C. Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix it through. Line a rectangular cake pan (20x30 cm) with baking parchment, bottom and sides, and set it aside.

Make a well in the centre of the dry ingredients; add in the warm water, oil, vanilla, applesauce, and fresh lemon juice, and whisk until just combined. Pour the batter into the prepared pan and bake immediately in a preheated oven, at 180°C, for about 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Make sure the cake is soft and fudgy, and not dry. Let it cool in the pan completely.

Once the cake is cool to the touch, make the filling. Place the vegan soured cream alternative (or vegan Skyr) into a medium bowl, add in the apricot brandy, vanilla, and the icing sugar, and fold them together using a spatula. Add in the ground Biscoff cookies, and fold them through until combined. The filling will be soft, but manageable. If you feel it is too soft to work with, add a bit more of ground Biscoff cookies.

As soon as everything is ready, proceed to assemble the cake. Level the cake, if necessary, and slice it in half crosswise and lengthwise, to create four thin rectangular layers. Take a few big spoonfuls of the filling to use as frosting, and divide the rest into three equal parts.

Place the first cake layer onto the serving platter, close a cake form around it, line it with a strip of acetate, and spread on a portion of the filling. Continue stacking until everything is used up, and spread the reserved filling on the very top of the cake. Place it into the refrigerator for at least 8 hours. When ready to serve, remove the cake from and the acetate strip, abundantly top with dark chocolate shavings and serve. Yields 9 rich servings.

VEGAN CHOCOLATE ORANGE FUDGE BROWNIE TORTE

As far as I am concerned, dark chocolate and orange are a truly timeless flavour combination when it comes to desserts. All vegan chocolate orange treats have that je ne sais quoi which makes them simply perfect, but cakes indeed hold a special place in my heart.

And even though it has a striking appearance, this little vegan fudge brownie torte is quite simple to make. Completely dairy-free and egg-free, it is velvety and smooth, with vibrant citrus notes coming through so brightly.

Due to it having a brownie base, I recommend letting it stand at room temperature for 10-15 minutes before serving, so it softens up slightly and completely melts on each bite. Do serve it with strong coffee, as it pairs oh-so-well with the chocolate and citrus notes.

Ingredients
For the fudge brownie base
100 grams plain flour
25 grams unsweetened cocoa powder
1 teaspoon baking powder
70 grams vegan block butter
100 grams dark chocolate (75% cocoa solids)
100 grams granulated sugar
150 grams vegan vanilla yoghurt
1 teaspoon dark rum
60 millilitres aquafaba
1 heaping teaspoon vanilla bean paste
For the fresh orange filling
150 grams fresh orange segments
150 grams granulated sugar
1 ½ teaspoons cornflour
30 millilitres cold water
For the vegan dark chocolate mousse
200 millilitres plant-based double cream
100 grams dark chocolate (80-85% cocoa solids)

Preparation

Start by making the fresh orange filling. Segment two or three large oranges and place the fruit into a heavy bottomed saucepan, along with the sugar, and place it over medium heat. Let it come to a boil, and then cook for about 10 minutes, stirring quite often, until all the liquid evaporates.

Dissolve the cornflour in cold water and add it to the orange jam. Mix vigorously and cook for a minute or two, until thickened. Remove it from the heat, transfer it to a small bowl, and let it cool down completely. This can also be done the night before.

For the vegan dark chocolate mousse, chop up the chocolate finely, and place it into a heavy saucepan or a medium pot, along with the plant double cream. Place the saucepan over medium heat and let everything melt together slowly. Do not rush this process so the chocolate does not burn.

Once everything is melted and smooth, remove it from the heat, cover the top with a piece of cling film or baking parchment, let it cool down to room temperature, and then place it into the refrigerator for at least 4-6 hours, so it can whip up.

Once the fillings are cool, make the vegan fudge brownies. Turn on the oven to preheat to 180°C. Sift the flour with the cocoa powder and baking powder, and set it aside. Chop up the vegan dark chocolate finely, add it to a small saucepan, and add in the vegan butter and sugar. Melt it over low heat or in the microwave, and set it aside to cool down slightly. In a separate medium bowl, whisk together the vegan yoghurt, rum, aquafaba and vanilla.

As soon as the chocolate is ready, add the liquid ingredients to the dry, and whisk until only incorporated. Whisking any further can make the brownies tough later on. Line a small (15 cm) round cake pan with baking parchment, transfer the batter, and bake in a nicely preheated oven, at 180°C, for about 25-30 minutes.

Test it with a toothpick, and if there are only a few moist crumbs clinging to it, it is ready. Brownies are supposed to be like that. Remove them from the oven, and let them cool down in the pan, preferably to room temperature.

Once you are ready to assemble, take the vegan chocolate mousse out of the refrigerator, and whip it with an electric mixer on high until stiff peaks form. Stir around the cooked jam a bit, to loosen it up, as well.

Place the brownie layer on the serving platter, line it with a strip of acetate, and close a cake ring tightly around it. Add all of the orange jam and spread it nicely. Finally, add the vegan mousse, and if you want, make a decorative pattern on the top with a bit of the mousse, although that is completely optional. Place the torte in the refrigerator for at least 8 hours and serve well-chilled, preferably with strong coffee. Yields 12 generous servings.

VEGAN CHERRY CHOCOLATE ALMOND CAKE

This cake is what I would call the perfect dessert. Brownie base, fantastically crunchy almond layer, gloriously tart cherry jelly, and a cloud of chocolate mousse on top. Simple perfection in every bite.

It does have a slightly more involved preparation process than an average cake, but it rewards with each slice. The combination of textures and flavours is one of the best I have ever made, and if you love the blend of tart and sweet, you will definitely love this cake.

It is best refrigerated until the very serving, so the mousse stays nice and firm, and I do not recommend placing it in the freezer, unlike many other of my cakes. This one is meant to be enjoyed nicely chilled, with a small cup of strong espresso, and some glacé cherries, or even homemade cherry syrup.

Ingredients
For the brownie base
60 grams plain flour
30 grams rye flour
90 grams granulated sugar
20 grams unsweetened cocoa powder
½ teaspoon baking soda
¾ teaspoon baking powder
120 millilitres tepid water
25 millilitres vegetable oil
2 teaspoons vanilla bean paste
1 teaspoon apple cider vinegar
For the pomegranate sour cherry jelly insert
100 grams sour cherries, fresh or defrosted
50 grams pomegranate arils
50 millilitres cold water
40 grams cornflour
10 grams vegan block butter, cold
For the almond crunch
100 grams dark chocolate (at least 75% cocoa solids)
30 millilitres plant-based double cream
30 grams flaked almonds
For the chocolate mousse
100 grams dark chocolate (at least 75% cocoa solids)
200 millilitres plant-based double cream
½ teaspoon vanilla bean paste

Preparation

Start by making the cherry and pomegranate jelly, as it needs to be frozen. Blend the sour cherries with the pomegranate arils, water, and sugar until puréed to your liking, add in the cornflour, and blend once again. Pour the mix into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often with a rubber spatula. Once it starts to boil, cook until thickened, about a minute or two, stirring vigorously and constantly, because it will stick.

As soon as it is done, remove it from the heat and add in the diced vegan block butter. Mix well, either by using a wire whisk or an immersion blender, and transfer it to a 12-cm round cake pan or a pastry ring, lined with baking parchment, bottom and sides. Cover the top with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 4 hours, or until frozen solid.

Next, make the dark chocolate mousse filling. Chop the chocolate finely and place it into a heavy-bottomed saucepan. Pour in the plant-based cream and the vanilla, and place the pan over medium heat. Heat it up slowly and evenly, gently stirring from time to time, until completely melted and blended. Remove it from the heat, let it cool down to room temperature, and then place it into the refrigerator for at least 4 hours, or until very cold.

To make the chocolate brownie base, let the oven preheat to 180°C and line a 15-cm cake pan with baking parchment. Next, sift both types of flour into a large bowl, add in the granulated sugar, cocoa powder, baking powder, and baking soda, and whisk very well. Pour in the hot water, oil, vanilla, and vinegar, and whisk until just combined. Transfer to the lined cake pan, and bake immediately, in a nicely preheated oven, at 180°C, for about 12-15 minutes. Watch it carefully so it does not overbake. Once done, remove it from the oven, and let it cool completely in the pan.

To assemble, place the brownie base onto the serving platter, place a cake ring around it, line it with a strip of acetate, and close it in place. Melt together the dark chocolate and the plant cream, either over low heat or in the microwave, and immediately add in the flaked almonds. You can even crush them a bit additional with your hand. Mix well, pour over the base, level it nicely, and place it into the refrigerator until set.

Take the chocolate mousse out of the refrigerator and whip it with an electric mixer on high until stiff peaks form, and it becomes creamy and lighter in colour. Remove the frozen jelly insert out of the freezer, remove it from the mould, and place it onto the chocolate almond crunch layer. Take out a few generous tablespoons of the mousse, to use as the decoration, and start adding the rest of it onto the cake by the spoonful, to make sure everything is evenly distributed, and there are no air pockets. Level the top, decorate with the reserved chocolate mousse, and place it into the refrigerator for at least 8 hours. Yields 16 servings. © Tina Vesić 2024

VEGAN BISCOFF CHOCOLATE BROWNIE CAKE

Ever since I first tried Biscoff, I fell in love. The crunch, the spice blend, the caramel undertones... Simply a gorgeous biscuit that is wonderful on its own, even better with a cup of coffee, and simply sublime combined with chocolate.

I love this type of filling because it combines the tangy flavour and creaminess of cream cheese frosting, without adding all the icing sugar usually necessary to keep it firm to frost. It is lovely and light, and preserves that beautiful Biscoff flavour so well.

The best way I found to make the filling is by hand, with a spatula or a wooden spoon. Some brands of vegan cream cheese and the soured cream alternative can start to weep after being blended with icing sugar using an electric mixer, even on the lowest setting, so my recommendation is to simply use a spatula and blend by folding. And, of course, it is always a good idea to have a few extra Biscoff biscuits on hand, in case the filling is too soft for your liking.

I like serving this type of cake with strong coffee, to balance the richness, but it is also wonderful with a tall glass of cold milk of your choice. It is really best to serve it in thin slices, but if the slice in the photograph is still too much, feel free to divide it in half, and serve it that way.

Ingredients
For the chocolate brownie cake layers
250 grams plain flour
40 grams unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
200 grams granulated sugar
100 grams light brown sugar
420 millilitres boiling hot water
80 millilitres vegetable oil
2 teaspoons vanilla bean paste
1 tablespoon apple cider vinegar
For the Biscoff filling
200 grams vegan cream cheese
100 grams vegan soured cream alternative
250 grams Biscoff (Lotus) cookies, finely ground
75 grams icing sugar, sifted
100 grams extra dark chocolate (85% cocoa solids), roughly grated

Preparation

Start by making the chocolate brownie layers. Preheat the oven to 180°C. Sift the flour into a large bowl, then sift in the cocoa powder, baking soda, and salt. Mix briefly, and then add in the sugars and mix very well. Line a rectangular cake pan (20x30 cm) with baking parchment, bottom and sides, and set it aside. Make a well in the centre of the dry ingredients; pour in the water, oil, vanilla, and the vinegar, and whisk until just combined.

Pour the batter into the prepared pan and bake immediately in a preheated oven, at 180°C, for about 18-20 minutes, or until a toothpick inserted into the centre comes out clean. It is imperative not to overbake the cake, so it would be wise to check it early on. Let it cool in the pan completely.

To make the Biscoff filling, place the vegan cream cheese and vegan soured cream alternative into a large bowl, sift in the icing sugar, and blend them together with a wooden spoon or a spatula. Add in the ground or crushed Biscoff cookies and the grated chocolate, and fold it through until combined. The filling will be somewhat soft, but manageable. If you feel it is too soft to work with, add a bit more of ground Biscoff cookies.

Once everything is ready, proceed to assemble the cake. Level the cake, if necessary, and slice it in half crosswise and lengthwise, to create four thin rectangular layers. Take a spoonful or two of the filling, to use as frosting, and divide the rest into three equal parts.

Place the first cake layer onto the serving platter, close a cake form around it, line it with a strip of acetate, and spread on a portion of the filling. Continue stacking until everything is used up, and spread the reserved filling on the very top of the cake. Place it into the refrigerator for at least 8 hours.

When ready to serve, remove the cake from and the acetate strip, decorate further if you like, and slice with a thin knife dipped in hot water and patted dry. Yields 9 rich servings.

VEGAN MINT CHOCOLATE FUDGE BROWNIES

Mint and chocolate are an absolute dessert classic, and even though they are a wonderful combination year-round, as the holidays approach, they are even more prominent in sweets and pastries. Combined with brownies, the epitome of comfort desserts, it is the pièce de résistance of any gathering.

Deeply chocolate brownie base, light and creamy mint frosting, and a gorgeously fudgy chocolate topping; a match made in dessert heaven. Adding just a tiny bit of lemon juice to the minty frosting simply elevates it and gives it that signature icy flavour, making it perfect with the chocolate.

This type of frosting is one of my favourites for all sorts of desserts, but I find it pairs most beautifully with fudge cakes and brownies. The contrast in textures is pure bliss.

And although I do serve it in very generous slices, it can easily be sliced into sixteen moderate pieces, and served that way. And if chilled very well, or even slightly frozen, it can be sliced into even smaller pieces, to serve a small gathering.

Ingredients
For the fudge brownies
150 grams plain flour
¼ teaspoon baking soda
120 grams light brown sugar
35 grams unsweetened cocoa powder
90 grams vegan block butter
30 millilitres vegetable oil
80 millilitres water
1 teaspoon vanilla bean paste
small pinch of salt
For the mint frosting
400 millilitres soy milk
45 grams cornflour
120 grams granulated sugar
90 grams vegan block butter, cubed
1 teaspoon clear mint extract
1 teaspoon vanilla bean paste
2 teaspoons fresh lemon juice
For the chocolate topping
100 grams dark chocolate (75% cocoa solids)
50 grams vegan block butter
50 millilitres soy milk

Preparation

Start by making the mint filling, as it needs a bit of time to cool down. Take about 100 millilitres of the milk and whisk it with the cornflour, mint extract, and vanilla bean paste, and set it aside. Pour the rest of the milk into a heavy-bottomed saucepan, place it over medium heat, and let it come to a boil.

As soon as it starts to boil, pour in the cornflour mixture, and start whisking. Let it cook for about 2 minutes, until it starts resembling a glossy pudding. Remove the saucepan from the heat and let it cool for a minute or two. Add in the vegan block butter, one piece at a time, whisking constantly, until incorporated. Cover the top with cling film or a piece of baking parchment, and let it cool down to room temperature.

To make the brownies, take a small saucepan and add in the granulated sugar, cocoa powder, vegan butter, oil, water, vanilla, and salt, and place it over medium heat so everything melts together. Once everything is melted and hot, but not boiling, remove from the heat and sift in the flour and the baking soda. Mix only until everything is incorporated.

Line the bottom and sides of a square baking pan (18x18 cm) with baking parchment, pour in the batter, and immediately bake in a preheated oven, at 180°C, for about 15 minutes. Depending on your oven, they may take a bit longer to bake through, so make sure to check them with a toothpick early on, so they stay fudgy, and not overbaked. Take them out of the oven, and let them cool in the pan.

Once the brownies are cool to the touch, and the custard is ready, proceed to assemble.

Place the pudding into a large bowl, add in the fresh lemon juice, and whisk with an electric mixer on high until it becomes creamy, about a minute or two. Place the brownies gently onto the serving platter, close a cake form around them, and add all of the frosting on top. Level it nicely, and place it into the refrigerator for at least 2 hours.

To make the chocolate topping, chop up the chocolate finely and place it into a small saucepan. Pour in the soy milk and add in the vegan block butter. Melt everything over low heat, and let it cool down slightly. Take the frosted brownies out of the refrigerator, gently and evenly pour on the glaze, tap to level, and return to the refrigerator for at least 6 more hours. Serve with hot coffee, preferably after letting the brownies stand for about 15 minutes at room temperature. Yields 9 rich servings.

VEGAN FUDGE RASPBERRY BROWNIES

The very first batch of brownies I ever made was not a success. Incredibly dry and crumbly, and somehow overly sweet, yet lacking flavour at the same time.

However, that batch taught me how to analyse a recipe, to see what could be improved, to see what I can do differently next time, and how to use a pan of brownies that did not turn out that well, and turn them into something I like. It is the mindset of curiosity that is one of the most important elements in cooking and baking.

Many years have passed since that batch of brownies, and I can proudly say I have a few recipes that I use over and over again, that produce a delightful dessert every single time, this recipe being one of them. I have used it as a fudgy cake base with a simple topping, as cake layers, and as a base for cake pops; it is amazingly versatile and forgiving.

Feel free to use either fresh or defrosted raspberries, just make sure that, if using frozen, they are strained well. Even if you wish to use raspberry jam, it will work just as well, which is one of the reasons I love this recipe so much.

If you like your brownies really fudgy, check them for doneness early, when they're just baked. On the other hand, if you prefer them with a cakey texture, let them bake for a few more minutes. I do love them fudgy, so I usually bake around 18 minutes, and consider them done as soon as a toothpick inserted in the centre comes out with a few moist crumbs.

I chose to frost them with a blend of melted cooking chocolate and smooth peanut butter, but the frosting is completely optional, of course. They are perfectly delicious on their own, as well as served with plenty of fresh fruit.

Ingredients
120 grams plain flour
3/4 teaspoon baking soda
25 grams unsweetened cocoa powder
small pinch of salt
150 grams light brown sugar
70 grams raspberries, fresh or defrosted
30 millilitres vegetable oil
150 millilitres warm water
2 teaspoons vanilla bean paste

Preparation

Take a large bowl, and sift in the flour, baking soda, and cocoa powder. Whisk well to combine, add in the salt and sugar, whisk well once again, and set it aside. Take a separate bowl, add in the raspberries, and mash them well with a fork or a whisk. Add in the vegetable oil, and blend them well together. Once blended, add in the water and the vanilla, and mix again. Pour the wet ingredients over the dry ingredients, and whisk until only combined.

Take a rectangular baking pan (20x30 cm), and line it with baking parchment, bottom and sides. Pour in the batter, level it nicely, and bake immediately in a preheated oven, at 200˚C, for about 18-20 minutes, or until a toothpick inserted into the very centre comes out mostly clean. Let the brownies cool in the pan to your liking, slice them up, and serve. Yields 12 servings.

VEGAN CHOCOLATE COOKIE DOUGH BROWNIES

For years I've avoided raw cookie dough simply due to an aversion towards raw flour. It is definitely a personal preference, as I never taste raw batter at all when baking. And somehow, even heat-treated flour does not seem appealing to me to enjoy in those types of desserts.

However, cookie dough made with ground almonds is a completely different story. Delightfully nutty, toasted almonds give a whole new dimension and texture to the cookie dough, making it sublime for truffles, ice creams, and even frosting. It is most definitely not meant to be baked, only whipped up and enjoyed on its own, or as a part of a larger dessert, but it is delicious and adaptable, which is something I value greatly in recipes.

The texture is somewhere between whipped frosting and light chocolate mousse. Wonderfully smooth, with the tiniest crunch from the dark chocolate. Just perfect to serve with a freshly brewed cup of coffee.

I reserved a bit of the cookie dough frosting to make a fancier decoration on top, but that is purely optional. It will be equally beautiful just generously dusted with cocoa powder.

Ingredients
For the chocolate fudge brownie
100 grams plain flour
100 grams finely ground toasted almonds
200 grams granulated sugar
25 grams unsweetened cocoa powder
1 teaspoon baking soda
small pinch of salt
240 millilitres warm water
50 millilitres sunflower oil
25 millilitres dark rum
15 millilitres apple cider vinegar
2 teaspoons vanilla bean paste
For the chocolate cookie dough
120 grams vegan block butter, softened to room temperature
100 grams icing sugar, sifted
100 grams finely ground toasted almonds
15 grams unsweetened cocoa powder
2 teaspoons vanilla bean paste
100 millilitres soy milk
100 grams dark chocolate (75%), finely chopped or coarsely grated

Preparation

To make the fudge brownie base, take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and the finely ground almonds, and mix very well. Line a medium (18x18 cm) square baking pan with baking parchment, bottom and sides, and set it aside. Make a well in the centre of the dry ingredients; add in the warm water, oil, vanilla, rum, and vinegar, and whisk until just combined. Pour the batter into the prepared pan, and immediately bake in a preheated oven, at 180°C, for about 15-20 minutes, or until done. Check it with a toothpick, making sure it stays fudgy, and not dry. Let it cool in the pan completely.

To make the cookie dough frosting, place the softened vegan block butter into a large bowl, add in the vanilla, and whip with an electric mixer on high, for about 2-3 minutes, until lighter in colour and texture. Add in the sifted icing sugar, and whip on high for another 2-3 minutes, until smooth and almost resembling buttercream.

Add in the finely ground almonds, sifted cocoa powder, and the soy milk, and blend until smooth. Add in the finely chopped chocolate, and blend it through. Finally, add in the chocolate chips, and fold it through. Place the bowl into the refrigerator until the brownie base is ready.

Once ready, take the cooled brownie base out of the pan and onto the cake platter, and close a cake form around it. Spread the cookie dough frosting evenly on top, and place the cake into the refrigerator for at least 8 hours. Alternatively, frost the brownie base straight in the pan. Just before serving, dust the top of the dessert with some dark cocoa powder, and serve immediately. Yields 12 rich servings.

VEGAN PEPPERMINT MOCHA BROWNIE TORTE

Custard fillings might actually be my favourite type for any cake. Regardless of the layers themselves, there is something so satisfying and comforting in a good custard filling. I have spent a long time trying to refine it, and I am glad I did; because it is its own class of comfort food to me, when it comes to desserts.

I love using brownies as a cake base, especially with denser custard fillings, because I feel those textures match wonderfully. And this is a gorgeous fudge chocolate espresso brownie base, topped with smooth peppermint vanilla filling, and a rich topping of dark chocolate ganache. Such a simple, yet utterly delicious everyday little cake.

I also love using fresh mint in my desserts, however, if you do not have fresh mint or you want even more of the flavour, feel free to use a drop of two of clear peppermint extract. Make sure you taste as you add the flavouring, just so it doesn’t overpower the filling.

Do make sure you take the torte out of the refrigerator for at least 15 minutes prior to serving, as it is best served that way. And as always, with strong coffee and in good company.

Ingredients
For the mocha brownie base
100 grams plain flour
20 grams unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
100 grams dark chocolate (80%)
100 millilitres boiling water
2 teaspoons instant espresso powder
150 grams vegan vanilla yoghurt
100 grams dark brown sugar
40 millilitres vegetable oil
1 ½ teaspoons vanilla bean paste
For the peppermint custard filling
450 millilitres soy milk
15-20 fresh mint leaves
80 grams cornflour
100 grams granulated sugar
small pinch of turmeric
½ teaspoon vanilla bean paste
150 grams vegan block butter, diced
For the rich chocolate topping
100 grams dark chocolate (75%)
75 millilitres plant-based double cream

Preparation

To make the custard filling, pour the majority of the soy milk into a heavy-bottomed saucepan, add in the mint leaves, and let the milk come to a simmer. As soon as it starts to show wisps of steam, remove it from the heat, cover it well, and let it steep for at least 20 minutes, or until cool.

Once the milk has a wonderfully minty aroma, strain it, and return it to the stove, over medium heat. While waiting for the milk to come to a boil, whisk the reserved milk with the cornflour, sugar, turmeric, and vanilla; until blended and smooth. Once the milk comes to a boil, pour in the cornflour mixture, and cook, stirring constantly, until it thickens and resembles a custard, about 2 minutes.

Remove it from the heat, transfer it to a large bowl, and add in the vegan butter, one piece at a time, whisking constantly. When the filling is nice and blended, cover the top with cling film or a piece of baking parchment, and let it cool down to room temperature.

To make the coffee brownie base, melt the dark chocolate over low heat or in the microwave, and set it aside to cool slightly. Pour boiling water over the instant espresso granules, briefly stir, and let it cool down. Take a large bowl, add in the vegan yoghurt, oil, sugar, and the vanilla bean paste, and whisk very well. Add in the cooled coffee, as well as sifted flour, cocoa powder, baking soda, and salt, and once again, mix briefly. Finally, add in the melted and cooled chocolate, and stir until only combined.

Line the bottom and sides of a small round baking pan (15 cm) with baking parchment, pour in the batter, and immediately bake in a preheated oven, at 180°C, for about 20 minutes. Make sure you check the brownies with a toothpick early on, to make sure they are fudgy, and not overbaked. Take them out of the oven, and let them cool in the pan.

Once the brownies are cool to the touch, and the custard is ready, whisk the cooled custard with an electric mixer on high until it becomes creamy, about a minute or two, so it is easier to spread. Place the brownie base gently onto the serving platter, close a cake ring around it, and add all of the custard on top. Level it nicely, and place it into the refrigerator for at least 2 hours.

To make the chocolate topping, melt together the chopped chocolate and the double cream, either over low heat or in the microwave, and let it cool down for a few moments. Take the torte out of the refrigerator, glaze it quickly, tap the platter so it settles nicely, and return it to chill for at least 8 hours. Yields 12 servings.

VEGAN HAZELNUT COFFEE CHOCOLATE BROWNIE CAKE

If I had to choose a favourite flavour pairing for desserts, coffee and chocolate would be among my top three choices. Chocolate is a classic, undoubtedly, and that small addition of coffee simply enhances the depth of flavour of the cake. More often than not, the added coffee does not stand out that intensely, but it simply adds another layer of flavour to the richness of chocolate.

Here, however, the coffee flavour is quite prominent. I love coffee and the combination of good espresso, dark chocolate, and toasted hazelnuts is a dream come true, really. Fudge brownie layers sandwiched together by luscious chocolate and hazelnut ganache. Such bliss in a small dessert form.

The layers do need a bit of attention, though, so they do not dry out, as brownies do tend to overbake easily. They need to be baked as a pan of brownies would, until a toothpick inserted in the very centre comes out with tiny brownie crumbs, but not entirely clean. That will ensure they stay soft and fudgy.

As it is a very rich cake, serve it in modest slices, and as always, with a cup of good, strong coffee.

Ingredients
For the brownie layers
200 grams plain flour
35 grams unsweetened cocoa powder
3 teaspoons instant espresso powder
big pinch of salt
150 grams vegan block butter
150 millilitres soy milk
200 grams dark chocolate (at least 75%)
240 grams brown sugar
2 teaspoons vanilla bean paste
For the hazelnut fudge filling
300 grams vegan milk chocolate
200 millilitres plant double cream
100 grams hazelnuts, toasted and ground
1 teaspoon vanilla bean paste
small pinch of salt

Preparation

Start by making the fudge filling, as it needs plenty of time to cool down.

Chop up the vegan milk chocolate and place it in a large bowl. Pour the plant double cream into a saucepan, and place it over medium-high heat. Let it come to a simmer, remove from heat, and pour it over the chocolate. Cover the bowl and let it stand for a minute or two, then mix with a spatula or a whisk until the chocolate melts completely. Add in the toasted ground hazelnuts, and mix very well. Cover the surface of the filling snugly with a piece of cling film or baking parchment, and let it cool down first to room temperature, and then in the refrigerator for at least 4 hours.

To make the brownie base, start by sifting together the plain flour, cocoa powder, instant espresso powder, and salt. Set it aside for the moment. Dice the butter into a large saucepan, add in the chopped up the dark chocolate, brown sugar, and the soy milk, and place it over medium heat. Depending on the temperature of your milk and butter, it may take a bit of time to melt together.

Once everything is blended nicely, remove from the heat and stir in the vanilla. Add in the dry ingredients and gently stir until combined. Do not overmix the batter, as long as there are no large streaks of dry flour, it will be fine.

Line a rectangular pan (20x30 cm) with baking parchment, pour in the batter, and bake immediately in a preheated oven, at 180°C, for 12-15 minutes. Keep in mind that this is a brownie and a toothpick inserted in the centre should not come out completely clean, as that means it is overbaked. Once baked, remove from the oven, and let it cool down to room temperature.

When the base is cool to the touch, proceed to assemble the cake.

Take the filling out of the refrigerator, let it sit for about 10 minutes at room temperature, and then whip it with an electric mixer on high, until very smooth and thick. Divide it into two parts. Slice the brownie base into two pieces widthways and place the first piece on a cake platter. Spread half of the filling onto it, and then top with the remaining piece of the brownie base. Spread the rest of the filling on top and the sides.

Place the cake into the refrigerator for at least 8 hours, so the flavours can meld together. When ready to serve, take the cake out of the refrigerator and leave it at room temperature for 15-20 minutes, so it is easier to slice and enjoy. Yields 10 rich servings.

VEGAN CHOCOLATE RUM FUDGE CAKE

When it comes to dessert classics, chocolate and rum always win. To be fair, it is a timeless combination, forever perfect with a cup of coffee. Especially if they are combined in a fudge cake.

Light and airy cakes are wonderful, of course, but my personal preference will always be a good, dense fudge cake. Preferably served with whipped cream, to balance the richness.

This is one of my personal favourites; rich, flavourful, full of dark chocolate, and baked as you would bake a pan of brownies, perhaps left a touch underbaked. A wonderful, effortless treat that rewards on every bite.

Ingredients
For the fudge cake
180 grams plain flour
200 grams coconut sugar
30 grams unsweetened cocoa powder
1 teaspoon baking soda
small pinch of salt
240 millilitres warm water
50 millilitres oil
2 teaspoons vanilla bean paste
25 millilitres dark rum
1 tablespoon apple cider vinegar
For serving
100 millilitres vegan double cream
2 tablespoons icing sugar, sifted
frozen berries, optional, but very welcome

Preparation

Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix very well. Line a small (15 cm) round baking pan with baking parchment, and set it aside. Take a medium bowl, and add in the sugar, warm water, oil, vanilla, rum, and the vinegar, and whisk until the sugar dissolves. Make a well in the centre of the dry ingredients, and whisk until just combined.

Pour the batter into the prepared pan, and bake immediately in a preheated oven, at 180°C, for about 20 minutes, or until done. Check it with a toothpick, making sure it stays fudgy. Let it cool in the pan for a few minutes, and then turn it out onto a wire rack and let it cool to room temperature.

Once the cake is cool, whip the double cream with the icing sugar to taste, slice the cooled cake into individual servings, decorate with the cream, add some frozen berries, and serve immediately. Yields 12 servings.

VEGAN BROWNIE BATTER PANCAKES

I have spoken before about my savoury breakfast preferences, however, brunch is something I enjoy on the sweet side. And my absolute favourites are pancakes, especially with assorted berries and dark chocolate sauce. With a cup of coffee, of course.

Pancakes have become my staple when it comes to not only brunches, but also sweet dinners, as well as just plain desserts, if I am being honest. Incredibly quick and simple to make, and divine enjoyed still warm.

Chocolate pancakes have a special place in my heart, as they were the first ones I ever tried making. They spread out way too much, of course, and resembled thick crêpes, but I loved them dearly.

They are truly best served piping hot off the pan, preferably with icy cold chocolate sauce, but you can serve them however you like, of course. I feel they would be lovely stacked with some peanut butter, as well as tangy berry jams.

Ingredients
100 grams plain flour
50 grams spelt flour
2 teaspoons baking powder
small pinch of baking soda
50 grams light brown sugar
20 grams unsweetened cocoa powder
150 grams vegan vanilla yoghurt
70 grams lukewarm water
100 grams applesauce
1 teaspoon vanilla bean paste
1 teaspoon dark rum

Preparation

Take a large bowl, and sift in both types of flour, baking soda, and the baking powder. Whisk lightly, add in the sugar and the cocoa powder, and whisk again.

Make a well into the very centre of the dry ingredients and add in the vegan yoghurt, water, applesauce, vanilla, and rum. Mix gently until the ingredients are just blended. The batter should be thick, and it is fine if there are a few lumps, it does not have to be perfectly smooth.

Place a large, flat, non-stick pan or a pancake griddle over medium-high heat. Using a large ice cream scoop or a small ladle, add about 80 millilitres of batter to the pan, and let it naturally spread out. Cook the pancake about 1-2 minutes on one side, or until bubbles form on the surface.

Gently turn it over and cook for about another minute or so, until the other side is nicely cooked. Serve immediately, with natural nut butter, assorted berries, or even chocolate sauce. Yields 6 pancakes.

VEGAN CARAMEL RUM CHOCOLATE CAKE

When I was very young, we had a milk chocolate bar that was filled with rum fondant, and it still is, hands down, my favourite bar of chocolate. It has been discontinued since, sadly, but my love for the combination of rum and chocolate remains.

Caramel, I find, is one of the additions to chocolate cakes and chocolate in general, that pretty much everyone enjoys. The rich flavour of cooked sugar combined with the chewiness of the caramel itself is a true delight all on its own, but it can also give such a wonderful depth to any cake, especially a chocolate one.

Chocolate rum fudge cake, topped with homemade caramel sauce, a layer of dark chocolate ganache, and finally, a billowy cloud of whipped cream. Absolute indulgence on a plate.

It is best served with strong coffee, to balance the sweetness, but a small glass of rum will always be welcome, of course.

Ingredients
For the chocolate rum cake
150 grams plain flour
50 grams unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
80 grams granulated sugar
100 grams dark brown sugar
180 millilitres soy milk
40 grams vegan vanilla yoghurt
20 millilitres dark rum
1 teaspoons apple cider vinegar
80 millilitres vegetable oil
2 teaspoons vanilla bean paste
For the homemade caramel sauce
150 grams granulated sugar
150 millilitres plant double cream
40 grams vegan block butter, diced
¼ teaspoon salt
For the dark chocolate ganache
150 grams dark chocolate (75%)
200 millilitres plant double cream
½ teaspoon vanilla bean paste
For the decoration
100 millilitres plant double cream
1 teaspoon vanilla bean paste
chocolate shavings, optional

Preparation

A few hours before making the cake, make the vegan caramel sauce. Pour the sugar into a heavy-bottomed saucepan, and place it over medium heat. Let the sugar heat up slowly, only gently swirling the pan, without any stirring. Let the sugar slowly melt and cook, but not burn.

Once the sugar becomes amber in colour, remove the pan from the heat and immediately add in the diced butter, being very careful, because it will bubble up. Stir vigorously until blended, and add in the cream and the salt. Whisk until everything is combined well, returning to the heat for a few moments, if necessary. Remove from the heat and transfer to a safe container so it can cool down completely.

To make the chocolate rum cake, sift the flour into a large bowl, sift in the dark cocoa powder, and add in the baking powder, baking soda, and salt. Whisk briefly, add in the sugars, and whisk well to incorporate. Make a well in the centre, pour in all of the wet ingredients, and whisk until blended. Line a rectangular baking pan (20x20 cm) with baking parchment, and immediately bake, in an oven preheated to 180°C, for about 15-20 minutes. Check the cake even before the 15-minute mark, to make sure it does not overbake. Take it out of the oven, and let it cool down to room temperature.

As the cake is cooling, make the chocolate ganache. Chop up the chocolate and bring the cream almost to a boil, then pour it over the chocolate and set it aside so it starts to melt. Mix the ganache vigorously with a spatula until everything is melted, then let it cool down to room temperature, so it is cool to the touch, but still pourable.

To assemble the cake, if you have taken it out of the baking pan, return it, or place the cake onto the serving platter, and close a cake frame around it, and pour the caramel sauce all over it. Tap the pan onto the counter a few times, to settle the caramel, and then pour the ganache over it. Place the cake into the refrigerator for at least 8 hours. Before serving, whip up the plant double cream, top each serving, and enjoy. Yields 9 rich servings.