VEGAN PISTACHIO LEMON WAFERS

There are certain comfort foods that are forever, so to speak, not only because of their flavour, but because of their emotional significance to us. For me, those core comfort sweets are wafers, or oblande, and those tiny little mini bars you often see me make, or sitni kolači. And I've always loved them, as far as I recall, since I was a child, so along with coffee, those truly are the absolute core of my flavour and texture preferences.

My paternal grandmother used to make caramel wafers occasionally, usually around holidays, and those were truly magnificent. Granted, immensely sweet for my taste now, but when you're young, you don't really pay much attention to that. You are focused on the delightful milk caramel and the toasted walnuts.

But now, I prefer my desserts less sweet, which is why this little gem features both roasted salted pistachios, as well as blanched pistachios. One is for flavour, the other for that gorgeous emerald colour. And the citrus flavour does come through quite prominently, perfectly pairing with the nuts.

One thing I have to point out, though; these are quite large. I did slice them into pieces fit for a photo session, but for an everyday treat, or even as a part of a sweet platter, I recommend slicing them in smaller pieces. You can get at least 70 of them, they feed a crowd, and they're also wonderful to gift to friends and family.

Brew your favourite coffee and enjoy!

Ingredients

150 millilitres lemon juice, about three large lemons
150 grams granulated sugar
200 grams vegan block butter
200 grams vegan white chocolate
2 whole lemons, zest only
1 teaspoon vanilla bean paste
100 grams roasted salted pistachios, finely ground
100 grams blanched pistachios, finely ground
250 grams vegan vanilla biscuits, finely ground
60 grams soy milk powder
5 small wafer sheets, 20x28 cm or 100 grams in total

Preparation

Pour the lemon juice into a heavy saucepan, add in the sugar, diced vegan butter, vanilla, lemon zest, and chopped vegan white chocolate, and place it over medium heat. Let everything melt together slowly, making sure it does not come to a boil.

Once melted, remove from the heat and add in the ground pistachios. Mix them through well, and then add in the ground biscuits and sifted soy milk powder. Add the biscuits in increments, making sure the batter does not start to be dry. Mix very well, either with a wooden spoon or a sturdy spatula, and leave it for about 10-15 minutes, so it can cool down. Stir it from time to time as it cools, so it cools down evenly.

Once lukewarm, place the first wafer sheet on the serving platter, coarse side up. If using a cake frame, close it around it. Add one-fourth of the filling and spread it evenly. Add another wafer sheet in the same fashion, and continue stacking until everything is used up. Top with the final wafer sheet, press gently with both palms so everything sets, and then place something heavy on top, like a 1-litre carton of milk or a 1-kg bag of sugar on top, so it sets nicely.

Place the platter somewhere cool, but not in the refrigerator, so they don’t get soggy. They are best after at least 8 hours, but you can slice them even after 4 hours if you are in a hurry. Yields 35 large wafer bars or around 70 bite-sized ones.

MINI VEGAN CHOCOLATE BISCUIT LAYER CAKE

This is one of those buttercream recipes that is beautifully adaptable and allows you to use any biscuit you like, be it a plain vanilla one, chocolate sandwich one, or even Biscoff. Any biscuit will work for this, just make sure you adjust the final consistency by adding more or less soy milk.

I believe that the cake you make should be enjoyed in every way, and that is why I encourage you, dear Reader, to experiment and find your favourite combination of flavours. And that is what I love about cakes like this one; my recipe is the baseline idea that works well, and the rest is up to you and your imagination and preferences.

Ingredients

For the fudge chocolate cake layers

240 grams courgettes (zucchini), grated and lightly squeezed dry
200 grams plain flour
45 grams unsweetened cocoa powder
3 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
180 grams granulated sugar
250 millilitres soy milk
2 teaspoon apple cider vinegar
75 millilitres neutral oil
2 teaspoon vanilla bean paste

For the vanilla biscuit filling

250 grams vegan block butter, softened
100 grams icing sugar
1 teaspoon vanilla bean paste
50 grams toasted almonds, finely ground
150 grams vegan vanilla biscuits, finely ground
60 millilitres soy milk

Preparation

Start by making the vegan chocolate fudge cake. Let the oven preheat to 180°C and line a rectangular cake pan (20x30 cm) with baking parchment, bottom and sides, and set it aside.

Take a large bowl and sift in the plain flour, cocoa powder, 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 barely combined. Finally, add in the courgettes, and fold them through until combined. Immediately pour the batter into the prepared pan, and bake in a nicely preheated oven, at 180°C, for about 30-35 minutes, or until done.

Mine was done after exactly 30 minutes.

As every oven bakes differently, check with a toothpick to make sure it is baked through, but still fudgy. Take it out of the oven and let it cool completely in the pan.

While the cakes are cooling, make the buttercream filling. Place the softened vegan block butter into a large bowl, add in the vanilla, and mix with an electric mixer on high for about 2-3 minutes, or until lighter in colour and creamy. Add in the icing sugar, and continue beating the buttercream for a few minutes more. Add in the ground almonds and the fine biscuit crumbs, and mix on the lowest setting until somewhat combined.

At this point, it might look a bit dry or crumbly, but that is fine.

Start adding the soy milk in a thin stream while the mixer is running, stopping to scrape down the sides and bottom of the bowl. Once the batter is blended well, the buttercream may look a bit soft, but that is fine. Place the bowl into the refrigerator for 10 minutes or so.

Once everything is ready, proceed to assemble the cake. Level the cake if needed, slice it in half lengthwise, and then cut each of those parts in half to create four thin, almost square, layers. Weigh the buttercream and divide it into four equal parts by weight. If it seems too thick to spread, which can happen if your biscuits were on the drier side, add a bit more of the soy milk, and blend well.

Place the first cake layer on the serving platter, spread a portion of the filling, add another cake layer, and continue stacking until all the cake is used up. Because the cake is sturdy, use the remaining buttercream to decorate the top and sides. Place everything into the refrigerator for at least 8 hours.

When you are ready to serve, remove the cake from the refrigerator and let it stand for about 15 minutes at room temperature. Yields 16 rich servings.

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 BISCOFF WALNUT LAYER CAKE

I've spoken quite a few times about how much I disliked walnut cake as a child. That was the only cake available growing up, because we had the same thing for every single occasion… And it was a walnut cake.

And even as a child, I preferred to have some variety around desserts. I remember thinking that there has to be at least another cream filling to use with the cake, and that says everything about my tiny little self's pursuit of recipe development at the age of seven.

Many, many years later, I decided to bake myself a walnut cake, purely for nostalgic reasons. What I discovered was that I did not dislike the cake itself, I disliked the cake-to-filling ratio and the crunch of the undissolved granulated sugar in the filling.

So I got to work and created almost a template for walnut cake layers that works flawlessly with every possible filling. But as always, the cake is simply special with the cinnamon and spice notes from the Biscoff spread. There truly is something timeless in those warm spices and how well they pair with walnuts.

Ingredients

For the vegan walnut cake layers

200 grams plain flour
200 grams granulated sugar
120 grams toasted walnuts, finely ground
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
240 millilitres carbonated water
35 millilitres neutral oil
1 teaspoon vanilla bean paste
1 1/4 teaspoons apple cider vinegar

For the Biscoff filling

350 grams Biscoff Lotus spread, at room temperature
200 millilitres vegan double cream
1/2 teaspoon vanilla bean paste

For the chocolate glaze

80 grams extra dark chocolate (85%)
2 tablespoons neutral oil

Preparation

Start by making the cake layers. Let the oven preheat to 180°C and line a square cake pan (18x18 cm) with baking parchment, bottom and sides.

Sift the flour with the baking powder and baking soda, add them to a medium bowl, add in the sugar and walnuts. Whisk well to combine. Pour in all of the wet ingredients, without any particular order, and mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 22-25 minutes. Remove from the oven and let it cool down in the pan completely.

My cake was done after exactly 23 minutes.

When the cake is cool and ready, make the Biscoff cream filling. Whip the vegan double cream until soft peaks form, add in the softened Biscoff spread and vanilla, and whip with an electric mixer on high until it becomes lighter in colour and very fluffy. Make sure not to overmix it, as it should be firm, but not dry.

Once everything is ready, proceed to assemble the cake. Level the cooled cake if needed, slice it in four thin layers, and divide the cream filling into four equal parts. This is best done by weight.

Place the first cake layer on the serving platter, and add a portion of the prepared filling. Continue stacking the cake layers until all of them are used up. As the cake is firm, use the remaining cream to frost and decorate to your liking. Place it into the refrigerator for at least 8 hours. Once the cake is ready, melt together the dark chocolate and the neutral oil, and abundantly glaze the top and sides of the cake, and serve immediately, preferably with strong coffee. Yields 12 rich servings.

And if you love mini vegan cakes as much as I do, I am pleased to tell you that you can find even more of them in my cookbooks.

VEGAN WHITE CHOCOLATE ESPRESSO DOUGHNUTS

Another Friday, another profession of love for doughnuts and all sweet dough desserts. I cannot help it, that is simply the epitome of comfort desserts for me, and if you share that love, you understand me perfectly.

Incredibly soft dough, gorgeous white chocolate, hazelnut, espresso filling, and just a tiny hint of dark rum, to balance it all. They are simply wonderful while still hot off the baking tray, especially with a cup of coffee.

And if you don't serve them piping hot, like I did, your filling will set up more and have that signature melted Nutella look and feel, rather than be a molten pool of ganache. They are absolutely delicious either way, so it is truly up to you and your preferences.

Ingredients

For the soft dough

550 grams plain flour
1 teaspoon salt
80 grams granulated sugar
150 millilitres warm water
30 grams fresh yeast
150 grams vegan cream cheese
1 teaspoon vanilla bean paste
2 teaspoons dark rum
45 millilitres vegetable oil

For the espresso white chocolate filling

200 grams vegan white chocolate
50 millilitres vegan double cream
2 heaping teaspoons pure hazelnut paste
1 teaspoon vanilla bean paste
1 teaspoon instant espresso powder

Preparation

Start by making the filling, because it needs time to set up. Place all of the filling ingredients in a small saucepan, and place it over medium heat. Let it heat up gently, mix until everything is melted and combined, and remove from heat. Cover the top with a piece of plastic wrap or a round of baking parchment, let it cool down to room temperature, and then place it into the refrigerator until completely cool and firm enough to shape into a truffle.

To make the doughnuts, sift the flour into a large bowl, add in the salt, whisk very well, and set it aside. Crumble the fresh yeast into a separate bowl, add in the brown sugar and the warm water, and set it aside for about 10-15 minutes so the yeast can activate. Separately briefly whisk together the rest of the wet ingredients.

Once it is bubbly and ready, make a well in the centre of the flour, add in the yeast, cream cheese, vanilla, and the oil, and vigorously mix with a wooden spoon until a very soft dough forms. It should not stick to your hands, but if it does, let it rest for about 15 minutes, and then knead it again. This way, the dough, and the baked doughnuts, will be fantastically soft. Place the kneaded dough into a large clean bowl, cover it with a kitchen towel and let it rise, at room temperature, for about an hour, or until doubled.

When the dough is ready, transfer it to a lightly floured surface, and knead it briefly. Roll it out to a large rectangle, and divide it into 16 pieces by weight. Flatten each piece, place a portion of the filling in the centre, close it up, and shape each into a ball. Make sure the seam is nicely closed, so the filling stays in. Arrange them on a large baking sheet lined with baking parchment.

Generously mist the formed doughnuts with lukewarm water, and let them rest and rise, covered, for about 30 minutes more. Just before baking, mist them again, and bake, in a nicely preheated oven, at 200°C, for about 12-15 minutes. Make sure they do not overbake, and stay soft. Once baked and done, remove them from the oven, and let them cool down a bit before serving. Yields 16 servings.

MINI VEGAN WALNUT CUSTARD ICE CREAM CAKE

Long summer days, late sunsets, and a slice of good ice cream cake. What more could one want as a simple life's pleasure? Possibly a cup of good coffee, as well, if I am being honest. But keeping with the honesty theme, a good cup of coffee is always welcome in my world.

This is one of those cakes that is simply irresistible, because it combines that classic cheesecake base, enriched with espresso, of course, with a glorious nougat-like custard filling. It freezes perfectly and is quite refreshing, with a texture between an ice cream bar and frozen custard. And by now you know about my love for frozen custards. One of the best things in life, honestly.

So serve it up with your favourite summer drink, and enjoy!

Ingredients

For the shell

220 grams vegan vanilla biscuits, finely ground
100 grams vegan block butter, melted
100 millilitres espresso, freshly pulled
50 grams icing sugar, or to taste

For the frozen custard filling

300 grams soy milk, cold
75 grams light brown sugar
50 grams cornflour, sifted
120 grams vegan block butter, at room temperature
1 heaping teaspoon vanilla bean paste
200 grams toasted walnuts, ground

For serving

80 grams dark chocolate (75%)
100 grams toasted walnuts, chopped

Preparation

Start by making the custard base for the filling, as it needs to be completely cool before proceeding. Pour the soy milk into a heavy saucepan, sift in the cornflour, add the sugar, and whisk very well. Place the pan over medium heat and let it slowly come to a boil. Once boiling, start stirring constantly, and cook for about 2-3 minutes, or until it resembles a glossy custard. Remove from the heat, cover the surface with a piece of cling film or a round of baking parchment, and let it cool down to room temperature, about 45-60 minutes.

Once the custard is almost at room temperature, transfer it to a large bowl, and briefly whip with an electric mixer until smooth and creamy. Add the softened vegan block butter and vanilla directly into the custard, and proceed to whip on the highest setting until very airy, light, and fully combined. Add in the ground walnuts and blend very well. Place the bowl into the refrigerator for about 10 minutes.

While the custard is cooling, make the shell. Pour the melted vegan butter over the ground biscuits and start mixing and pouring in the freshly brewed espresso. Add the icing sugar, and mix it through. As every biscuit will absorb liquid differently, you might need to add a touch more of espresso, to make the shell batter smooth and pliable, because it should not be dry and crumbly. Once you are happy with the batter, take a medium cake ring (15 cm) and place it on the serving plate. Line it with a strip of acetate, and add in all of the batter. Press it onto the bottom of the plate and up the sides of the pastry ring, forming a shell.

Take the custard filling out of the refrigerator, add it into the shell in layers, so there aren't any gaps or pockets, and level the top as much as possible. Place it into the refrigerator overnight, and then for about 30 minutes before serving, place it into the freezer. That way the cake will have an ice cream texture while still remaining easy to slice through and serve. Top with dark chocolate shavings and walnut pieces, and serve with your favourite coffee. Yields 12 rich servings.

MINI VEGAN APRICOT MANGO COFFEE CAKE

This is a type of cake I've been making for over a decade, and it is perfect as an everyday cake, with tea or coffee, or if you like picnics, it also transports very well. But I've been somewhat timid about sharing the recipe because of how the filling is made, blending the cooked fruit filling with a portion of the cake itself, because it somehow seemed not as precise as I like my recipes to be.

However, digital scales to the rescue; because weighing the exact portion that is mixed with the filling solves the riddle perfectly. And yes, from then on, it is a fairly straightforward cake, it feeds a crowd, and is lovely for smaller gatherings.

With summer being in full swing, this combination is wonderfully refreshing for those heatwaves. Ripe apricots, mangoes, as well as plenty of lemon juice keep the cake sweet, zesty, and tangy, and work perfectly with the soft almond cake and white chocolate glaze. All it needs is a tall glass of ice cold lemonade and a small cup of coffee. Nothing more.

Ingredients

For the cake layer

180 grams plain flour
30 grams blanched almonds, finely ground
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
200 grams granulated sugar
240 millilitres carbonated water
30 millilitres neutral oil
2 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste

For the frosting

350 grams ripe apricots
300 grams ripe mangoes
100 grams granulated sugar
30 millilitres lemon juice
15 grams cornflour
30 millilitres cold water
45 grams vegan block butter, cold
120 grams vegan block butter, melted

For the topping

80 grams vegan white chocolate
20 millilitres neutral oil

Preparation

Start by making the jam for the filling. Purée the fruit and sugar until completely smooth, add in the lemon juice, and blend again. Pour it into a heavy pot and place it over medium heat. Let it slowly come to a boil and cook for about 55-60 minutes, stirring almost constantly. It should reduce to 400 grams of jam.

You do not have to check intensely for the setting point, as long as it has cooked down to about half of the original volume, it will be fine. Whisk together the cornflour and water, add it to the jam, and cook for 2-3 minutes more, until smooth. Remove it from the heat, add in the vegan block butter, and stir gently until melted and combined. Let it cool down completely.

To make the cake, start by preheating the oven to 180°C and lining a medium cake pan (16 cm) with baking parchment, bottom and sides. Sift the flour, baking soda, baking powder, and salt into a large bowl. Add in the almond and the sugar, and whisk very well. Add in all of the wet ingredients in no particular order, and whisk gently until combined. As soon as the batter comes together, pour it into the prepared pan, tap lightly on the counter, and bake immediately, at 180°C, for about 35 minutes. Let it cool completely in the cake pan.

Mine was baked after exactly 36 minutes.

Once the cake and jam are cool to the touch, divide the cake into two unequal layers. Leave about 1 cm of cake as the base, and use the rest of the cake for the filling.

There should be around 450 grams of cake for the filling.

Place the base on a cake plate, add a strip of acetate around it and close a cake right tightly. Set it aside briefly.

Place the remaining cake into a bowl and crumble it well with your hands. Add in 350 grams of the cooked jam and the melted vegan butter and mix with your hands or a sturdy whisk. It should look like a very thick frosting. Spread it evenly over the cake, top with the remaining jam, and place it into the refrigerator for about an hour or two.

When ready to decorate, melt together the chocolate and the oil, either over low heat or in the microwave, glaze the top of the cake, and return it to the refrigerator overnight. The cake gets better the longer it chills. Yields 12-16 servings.

VEGAN BLACKBERRY ALMOND STRUDEL

It is absolutely not a secret that sweet dough desserts are one of my absolute favourites. And they truly have been, ever since childhood.

As a matter of fact, sweet dough desserts and pastries were the first proper dessert I tried in my life. Specifically doughnuts, which I adore to this day. But strudels, pies, anything that has layers of dough and fruit filling is a very close second, honestly.

Sweet and zesty orange jam, plenty of homemade applesauce, lots of almonds and hazelnuts, and a generous splash of amaretto make this strudel truly perfect for summer. I simply love how those deep, sweet marzipan notes of Disaronno pair wonderfully with the oranges and blackberries.

And I cannot decide if I love this strudel more when it's piping hot off the baking sheet or cold, the next day. Each way of serving has its own charm, so take my serving suggestion as precisely that, a suggestion, and serve your desserts how you like.

Ingredients

For the orange jam filling

250 grams orange jam or marmalade
200 grams toasted almonds, ground

For the blackberry almond centre

420 grams fresh blackberries
120 grams applesauce, unsweetened
150 grams granulated sugar
80 grams semolina
100 grams toasted almonds, finely ground
50 grams toasted hazelnuts, coarsely ground

For the assembly

500 grams filo pastry sheets, 16 pieces
100 millilitres neutral oil
120 millilitres carbonated water
30 millilitres Disaronno liqueur
2 teaspoons vanilla bean paste

Preparation

Start by making the fruit custard centre, as it needs to cool down almost completely before proceeding. Add the applesauce and blackberries into a blender, and let it run until a smooth purée forms. Add in all the remaining ingredients except for the almonds, and let the blender run again.

Pour the purée into a heavy saucepan, place it over medium heat and let it slowly come to a boil. Make sure you whisk constantly, as it can burn easily. Once it starts to boil, cook and stir for about 5-7 minutes, until thick. Remove from the heat, add in the ground almonds, and stir them through very well. Let the filling cool down to room temperature, stirring from time to time.

Once the filling is ready and cool, divide the filo sheets into four stacks, with four sheets in each. Divide the cooled filling into two equal parts. Mix the orange jam to loosen it up a bit, and set aside. Let the oven preheat to 200˚C and line a large baking sheet with baking parchment.

Take one filo sheet, lay it flat on your work surface, brush it generously with the water and Disaronno mixture, and pipe half of the filling along the edge of that sheet. Roll it up tightly and set it aside. Take another filo sheet, brush it with the water and oil mixture, spread a portion of the orange marmalade, sprinkle on some almonds and hazelnuts, and place the rolled filo sheet on the edge. Roll it all up, and set aside.

Repeat this two more times, until all the sheets from one stack are used up, and transfer the roll onto a large baking sheet. Do the same with the remaining three stacks of filo pastry sheets, forming four large rolls in total.

Brush the rolls with any remaining water and oil mixture, and bake immediately, in a nicely preheated oven, at 200˚C, for about 25 minutes. Once baked, take them out of the oven, let them cool down to your preference, and serve. Yields 20 generous servings.

MINI VEGAN CINNAMON WALNUT BARS

I could say that I make this type of treat because it's the summer and it's a no-bake treat, but the truth is, I love this type of tiny confectionery. I truly do. So regardless of the season, time of day, heat wave or cold front, I will make them and I will love them.

And it is fascinating how early in life preferences form, because this type of two-bite dessert is something I've loved ever since I was a very young child, possibly as young as 3yo. So you can imagine the absolute joy when my child self realised she can make them herself.

There is so much joy in being able to create by yourself that which makes you happy ♡

And these indeed make me happy. Full of vegan white chocolate, cinnamon, and walnuts, they are absolutely perfect for a tea-time treat. Or a coffee-time treat... Or anytime treat, if I am being honest. There is no wrong time to enjoy sitni kolači.

Ingredients

For the walnut bars

50 millilitres soy milk
50 grams granulated sugar
90 grams vegan block butter
60 grams vegan white chocolate
1 teaspoon vanilla bean paste
70 grams toasted walnuts, finely ground
100 grams vegan vanilla biscuits, finely ground
2 teaspoons ground cinnamon
30 grams soy milk powder

For the glaze

40 grams vegan white chocolate
10 millilitres neutral oil

Preparation

Start by lining a small rectangle cake pan or a cake form (10x10 cm) with baking parchment and set aside. Pour the soy milk into a heavy pot, add in the sugar, diced vegan butter, vanilla, and chopped white chocolate, and place it over medium heat. Let everything melt together slowly, without coming to a boil.

Once ready, remove it from the heat and add in the cinnamon, soy milk powder and the ground walnuts. Mix thoroughly, and then add in the ground biscuits. Mix very well and transfer the batter to the prepared pan. Level it nicely and place it into the refrigerator for about an hour, so it can firm up.

Once firm, make the white chocolate glaze. Melt together the chopped vegan white chocolate and the neutral oil, either in the microwave or on the lowest heat, and working quickly, glaze the chilled bars. As they are cold, the glaze will start to set almost immediately. Return to the refrigerator for at least 4 hours more, so the bars can firm up all the way through.

Serve with freshly pulled espresso and some more chopped walnuts, if desired. Yields 8 modest servings.

VEGAN CHOCOLATE HAZELNUT ESPRESSO ICE CREAM

There is nothing quite like a scoop of homemade ice cream on a hot day. Rich hazelnut butter, deeply dark chocolate, and silky soy milk custard, make for an absolutely perfect summer treat. Like a tiny scoop of frozen Nutella.

Although the instructions require an ice cream machine, this treat can be made without one, as well. When the base is chilled and ready, pour it into a wide, shallow container with a lid, and place it into the freezer.

Every 30 minutes or so, take the container out of the freezer, whip the ice cream very well using a hand mixer on the highest setting, cover with a lid, and return to the freezer. After about an hour and a half, or three blends, it is ready to be served as a soft-serve.

And that is it, the timeless joy of chocolate and hazelnuts, in a deliciously frozen form. Just perfect for long summer days and good coffee.

Ingredients
50 grams old-fashioned oats
1 teaspoon cornflour
400 millilitres soy milk, cold
75 grams dark brown sugar
25 grams glucose syrup
20 grams unsweetened cocoa powder
1 teaspoon vanilla bean paste
1/2 teaspoon salt
60 grams dark chocolate (85% cocoa solids), grated
100 grams hazelnut butter
50 grams toasted hazelnuts, finely chopped

Preparation

Whisk together the cold soy milk, oats, cornflour, sugar, cocoa powder, glucose, vanilla, and salt, and place it over medium heat. Make sure everything is well-stirred so there aren't any clumps of cocoa or cornflour. Let it slowly come to a boil, and then cook, stirring constantly for exactly 8 minutes, so oats become nice and soft. You cannot overcook them, so if they still seem a touch undercooked after 8 minutes, give them 30-60 seconds more.

Remove from the heat and let it cool down slightly, and then blend completely using an immersion blender. Without stopping the blender, add in the dark chocolate and hazelnut butter, and blend until perfectly smooth. Finally, stir through the chopped hazelnuts, and let the base cool down to room temperature. After that, cover the top with a piece of plastic wrap or a round of parchment paper, and place in the refrigerator for at least 4 hours.

Once ready, pour the chilled base into your ice cream maker and let it run according to the instructions. Serve as soon as it is done churning, for a soft-serve effect, or place it into the freezer for about an hour if you prefer your ice cream in nice scoops. Yields 4 rich servings.

MINI VEGAN STRAWBERRY PEACH LAYER CAKE

I believe it is only fitting to celebrate the beginning of summer with a bright and zesty fruit-filled cake, full of fresh, ripe peaches strawberries and sunny oranges. Truly a fruit layer cake of dreams, especially if you love fruit cakes as much as I do.

And I do, believe me, I am very much in love with that signature combination of fruit curd and smooth filling, be it ganache or vegan pastry cream. Or vegan Crème Diplomate, for that matter.

As a matter of fact, I love fruit cakes so much that my whole childhood and my early adulthood I kept asking for the same cake every year for my birthday. Vanilla sponge, pastry cream, plenty of fresh fruit mixed directly into it. And that cake flavour combination remains one of my favourites even today.

And this tiny little gem is absolutely to my liking. The softest, most tender almond-vanilla cake layers, orange-infused vegan white chocolate cheesecake ganache, and an abundance of both strawberry and peach curd. The cake of dreams, I tell you.

The only caveat I have is regarding the cake height. While it is stable, the cake is quite tall, and due to the nature of the curd fillings, it can get a bit soft, depending on how you store it and if you transport it. I strongly advise using cake dowels for this reason. I used four 6-millimetre cake dowels inserted in a cross pattern.

All that is left is to serve it with either freshly brewed coffee or some strawberry lemonade and enjoy!

Ingredients

For the soft almond cake layers

180 grams plain flour
30 grams blanched almonds, finely ground
200 grams granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon apple cider vinegar
2 teaspoons vanilla bean paste
40 millilitres neutral oil
270 millilitres carbonated water

For the vegan cheesecake ganache

100 grams vegan cream cheese
100 grams vegan white chocolate
1 tablespoon fresh orange zest
1 heaping teaspoon vanilla bean paste
200 millilitres vegan double cream

For the fresh strawberry curd

350 grams fresh strawberries
45 grams icing sugar
30 millilitres fresh lime juice
1/2 teaspoon vanilla bean paste
45 grams cornflour
70 millilitres cold water
60 grams vegan block butter

For the fresh peach curd

350 grams fresh peaches
30 grams icing sugar
30 millilitres fresh lime juice
1/2 teaspoon vanilla bean paste
45 grams cornflour
70 millilitres cold water
60 grams vegan block butter

Preparation

Start by making the fruit curd, as it needs time to properly cool down and firm up.

The method is the same for both types of curd, strawberry and peach. Place the strawberries into the blender along with the icing sugar, fresh lime juice, cold water, cornflour, and vanilla, and let it blend until completely smooth. Pour it into a saucepan and place it over medium heat. Let it come to a boil, and cook, stirring constantly, for about 3-4 minutes, or until glossy and thickened. Remove from the heat and add in the vegan block butter.

Mix and fold gently, by hand, until incorporated. Cover the top with cling film or a round of baking parchment, and let it cool down to room temperature, and then place it into the refrigerator to cool down completely. Do the exact same thing with the peach curd next, keeping in mind that the peach curd will be slightly thicker than the strawberry curd, and that is fine.

Next, make the cake layers. Let the oven preheat to 180°C and line a medium round cake pan (16 cm) with baking parchment, bottom and sides.

Sift together the flour, baking powder, baking soda, and salt into a medium bowl, and then add in the sugar and almonds. Mix well, add in all of the wet ingredients, and gently mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 40 minutes.

Make sure you check it with a toothpick, so the cake does not dry out in the oven. Remove from the oven and let cool completely in the pan.

My cake was done after exactly 41 minutes.

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

Melt the vegan white chocolate in a double boiler or in the microwave and let it cool down. Add in the vegan cream cheese and the fresh orange zest, and mix and fold gently. Try not to overmix, because some vegan cream cheeses tend to separate when stirred too vigorously. Separately whip the vegan double cream with the vanilla until soft peaks form, add in the white chocolate mixture, and continue whipping on high until very firm peaks form. Place the filling into the refrigerator for about 10-15 minutes.

Level the cake if needed, and slice it into four very thin slices. Gently stir and fold each fruit curd, and add each of them into a separate piping bag. It is not necessary to use a piping tip, but if you want, you can use any plain round one, about 1 cm in diameter.

Place the first cake layer on a serving plate, and pipe one layer of concentric circles of fruit curds, alternating between them. Pipe another layer of curds, this time changing the starting fruit.

If the first layer started with strawberry curd, start the next one with the peach curd.

Place the second cake layer on top and add about one-third of the whipped cheesecake ganache. If you are weighing the layers like I do, you will need 150 grams of filling for this. Place the next cake layer on top, and pipe the fruit curds in the same fashion as before, changing the starting curd each time. If the last curd layer started with peach curd, start the next one with the strawberry curd.

Finally, top with the final layer, and use whatever fruit curd you have leftover, and you will, to frost the entire cake. Use the remaining cheesecake ganache for the final decoration and any additional details you want.

Place the whole cake in the refrigerator for at least 8 hours, and serve in thin slices, preferably with lemonade or freshly brewed coffee. Yields 16 rich servings.

MINI VEGAN MILK AND COFFEE CAKE

My love for coffee predates any and all food writing or even cake-making. When I say I have always loved coffee, I truly mean every word. So to make things a bit easier, my parents would prepare a so-called white coffee for me, basically the tiniest bit of brewed coffee mixed with a large mug of milk.

While it was delicious, it was not the coffee my stubborn little four-year-old self wanted, and I still remember that frustration, over three decades later. True dedication.

So this little cake is the homage to my never-ending love for coffee, in a true milk-and-coffee fashion. Soft cake layers, rich coffee frosting, gorgeous vegan white chocolate glaze, and the beauty of simplicity.

If you wish, you can absolutely soak the layers in either diluted espresso or espresso simple syrup, it will only make the cake even better.

Ingredients

For the soft cake layers

100 grams plain flour
1/2 teaspoon baking soda
1/8 teaspoon salt
100 grams granulated sugar
120 millilitres water
15 millilitres neutral oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla bean paste

For the coffee filling and frosting

200 millilitres soy milk
2 teaspoons instant espresso powder
50 grams granulated sugar
40 grams cornflour
50 grams vegan white chocolate
100 grams vegan block butter, softened
1 teaspoon vanilla bean paste

For the glaze

50 grams vegan white chocolate
2 teaspoons neutral oil

Preparation

Let the oven preheat to 180°C and a small round cake pan (13 cm) with baking parchment, bottom and sides.

To make the soft vanilla cake, sift together all the dry ingredients into a medium bowl, and then add in the sugar and salt. Mix well, add in all of the wet ingredients in no particular order, and gently mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 25 minutes. Make sure you check it with a toothpick, so the cake does not dry out in the oven. Remove from the oven and let cool completely in the pan.

My cake was done after exactly 26 minutes.

While the cake is cooling, make the custard buttercream. Pour the soy milk into a heavy saucepan, sift in the cornflour, add the sugar and espresso powder, and whisk very well. Place the pan over medium-high heat and let it slowly come to a boil. Once boiling, start stirring constantly, and cook for about 2-3 minutes, until it resembles a soft custard. Remove from the heat, add in the chopped vegan white chocolate, and mix until combined. Cover the surface with a piece of cling film or a round of baking parchment, and let it cool down to room temperature, about 45 minutes.

Once the custard is almost at room temperature, transfer it to a large bowl, and whip with an electric mixer on the highest setting until smooth and very creamy. Add the softened vegan block butter and vanilla directly into the custard, and proceed to whip on the highest setting until very airy, light, and fully combined. Place the bowl into the refrigerator for about 30 minutes.

Once everything is cool to the touch, remove the filling from the refrigerator, mix it briefly, and divide it into three equal parts. Level the cake if needed, and slice it into three thin layers.

Place the first cake layer on the cake platter and add a portion of the filling. Top with another cake layer and continue stacking, until all of the cake is used up. Because the cake is firm, you can use the remaining filling to frost the top and sides.

Place the cake into the refrigerator for at least 8 hours or overnight, and serve in thin slices. Yields 8 rich servings.

MINI VEGAN ALMOND PINEAPPLE LAYER CAKE

While I don't necessarily see myself as a seasonal baker, with summer being just around the corner, I am catching myself slowly turning more and more to the bright flavours, especially tropical fruit. Pineapple, mango, papaya, guava, dragon fruit… Those can be absolutely majestic in layer cakes and sweet treats of any kind.

And this is a beautiful, sunny, summery cake, just perfect for brunches. Soft vanilla cake layers, rich almond buttercream, and bright and tangy pineapple swirl are just sunshine on a plate.

If chilled very well or even slightly frozen, it will be just like an ice cream cake with a pineapple swirl. Simple, yet absolutely irresistible.

And even though I often advise serving cakes with coffee, this one really shines with lemonade.

Ingredients

For the soft cake layers

180 grams plain flour
200 grams granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste
45 millilitres neutral oil
240 millilitres carbonated water

For the almond buttercream filling

180 grams vegan block butter, softened
200 grams icing sugar, sifted
100 grams toasted almonds, ground
30 millilitres fresh lemon juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla bean paste

For the pineapple filling

400 grams fresh pineapple
45 millilitres fresh lemon juice
75 grams granulated sugar
1/4 teaspoon vanilla bean paste

Preparation

Start by making the pineapple filling, as it needs time to cool down. Puree the pineapple completely in a blender, add it to a medium saucepan, and tip in the sugar. Mix together thoroughly and place it over medium heat. Let it slowly come to a boil and as soon as it starts to bubble, start the timer, and cook for about 45 minutes, stirring often.

At that point, check to see if it has reached the setting point, either by dropping a teaspoon of the filling on a chilled plate and seeing if it sets after about a minute, or by inserting a candy thermometer and making sure it has reached around 95-100°C. If not, continue cooking and checking in 2-minute intervals until set. The longer you cook it, the deeper the colour and flavour will get. Once ready, remove it from the heat, stir in the vanilla, and let it cool down completely.

You should get around 250 grams of filling.

Next, make the vanilla cake layers. Let the oven preheat to 180°C and line a medium round cake pan (16 cm) with baking paper. Take a medium bowl and sift in the flour, baking soda, and baking powder. Add in the sugar and salt, and mix very well. Finally, add in the carbonated water, oil, vanilla, and vinegar, and whisk until just combined.

There isn't a lot of batter, so it's best to not overmix.

As soon as the batter is ready, pour it into the prepared pan, and bake immediately in a preheated oven, at 180°C, for about 35 minutes or so, checking for doneness early on. As soon as a toothpick inserted into the centre comes out clean, the cake is done. Remove from the oven and let it cool down a bit in the pan.

My cake was done after exactly 36 minutes.

Once everything is cool to the touch, proceed to make the filling.

Place the softened vegan block butter into a large bowl, add in the fresh lemon juice, vanilla, and the almond extract, and whip with an electric mixer on high for about 2-3 minutes, or until lighter in colour and creamy. Scrape down the sides, sift in the icing sugar, and whip for a few minutes more, until it starts to almost resemble whipped cream. Finally, add in the ground almonds and blend until creamy. 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, and then slice it into three thin layers. Take out about a tablespoon of the pineapple filling and divide the rest into two equal parts. Divide the buttercream into three equal parts by weight.

Place the first cake layer on the serving platter, spread one-third of the buttercream, and then add a layer of the pineapple filling. You can spread it on or insert a piping bag directly into the buttercream and pipe it in like that. Place another cake layer on top, and keep repeating the process until all the cake layers are used up.

Spread the reserved pineapple filling on top of the final cake layer, and use the remaining buttercream to decorate the entire cake. As it is quite firm and not very tall, it can be decorated right after filling.

Place the whole platter into the refrigerator for at least 8 hours, and serve as desired. Yields 8 very rich servings.

MINI VEGAN CHOCOLATE MOUSSE CAKE

Few desserts are as timeless as a good, hearty chocolate cake. Loved by many, it is almost guaranteed to be accepted wherever it is served. And this miniature beauty features soft cake layers, a layer of fudge-like ganache, and an airy whipped mousse. Pure perfection.

When I say miniature, I truly do mean it literally, as it is the smallest cake I make, but you can get even eight modest portions, as tea slices, simply perfect for the afternoon enjoyment.

The thing I love the most about cakes like this one is that you can absolutely make a few of them for the gathering or brunch or tea, or whatever get-together you have, and you can give your guests a lovely variety without overwhelming them or yourself, both with choice and preparation. Plus, it is always nice to have a few different treats when hosting.

One thing I do want to add is that if you do not wish to use rum, you can use rum flavouring or even omit it altogether, it will not affect the texture of the syrup. I just happen to love dark rum together with dark chocolate.

Ingredients

For the soft chocolate layers

45 grams plain flour
15 grams unsweetened cocoa powder
1/8 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
50 grams granulated sugar
90 millilitres soy milk, at room temperature
1/2 teaspoon apple cider vinegar
25 millilitres neutral oil
1/2 teaspoon vanilla bean paste

For the rich chocolate ganache

100 grams dark chocolate (75%)
130 millilitres vegan double cream
1 teaspoon instant espresso powder

For the chocolate syrup

30 millilitres water
10 millilitres dark rum
40 grams granulated sugar
20 grams unsweetened cocoa powder
1/2 teaspoon instant espresso powder

Preparation

Start by making the chocolate ganache. Chop the chocolate finely, pour in the vegan cream, add in the espresso powder, and melt everything together over low heat or in the microwave. Whisk well until completely smooth, cover the surface with cling film or a piece of parchment, let it cool down to room temperature, and then place it into the refrigerator for at least 4 hours.

The quantity is small and if you place it into a shallow dish, you can get it to cool down even quicker.

To make the chocolate cake layers, start by letting the oven preheat to 180°C and lining a small round cake pan (10 cm) with baking parchment, bottom and sides. Whisk together the soy milk and vinegar, then set aside.

Sift together the plain flour, baking powder, baking soda, cocoa powder, and salt, add in the sugar, and whisk well. Add in all of the wet ingredients, 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 25-30 minutes. Check the cake early on to make sure it stays soft and fudgy. Let it cool in the pan completely.

My cake was done after exactly 27 minutes.

While the cake is cooling, make the chocolate syrup. Whisk all of the ingredients together in a small saucepan, and place it over high heat. Let it come to a rolling boil and boil for 2 minutes. Remove from the heat and let it cool down completely.

Once everything is cool to the touch, proceed to assemble the cake.

Level the cake if needed, and slice it into three equal layers. Take the ganache out of the refrigerator and weigh it. Take out one-fourth of it, to use as a fudge ganache layer and set it aside; and whip the rest into a firm mousse.

Place the first cake layer onto the cake platter, close a cake ring around it, and line it with a tall strip of acetate. Generously soak it with the cooled syrup, and then spread half of the fudge ganache carefully. Add a third of the whipped mousse, and top with another layer. Repeat the layering as before, and top with the final layer.

Place a piece of baking parchment on top, to prevent it from drying out, and place the whole platter into the refrigerator for at least 8 hours. Place the remaining chocolate mousse into a sealed container, and place it into the refrigerator as well.

Once ready to serve, remove from the refrigerator, decorate with the remaining mousse, and serve with freshly pulled espresso. Yields 6 rich servings.

MINI VEGAN SALTED CARAMEL COFFEE CAKE

As someone who is more and more in love with coffee cakes as time goes by, I can tell you that this one is simply divine. It is crumbly, but it pairs perfectly with a cup of strong coffee, as it is intended to.

A few simple ingredients, a few moments of time, a bit of baking, and it is ready to be enjoyed. It truly shows how even the simplest ingredients can produce something wonderful.

The date syrup gives it that signature deep caramel flavour and it also keeps the cake moist for quite a few days, actually, especially if kept in a sealed container, which is something I always recommend. And whether you serve it with some icing sugar on top and additional peanuts or a scoop of good vanilla ice cream, I do hope you enjoy it as much as I did.

Ingredients

For the coffee cake

120 grams plain flour
50 grams roasted peanuts, plain, ground
50 grams roasted peanuts, salted, ground
100 grams date syrup
20 millilitres neutral oil
1 teaspoon vanilla bean paste
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
130 millilitres carbonated water

For the crumb topping

30 grams granulated sugar
50 grams vegan block butter, melted
50 grams plain flour, sifted

Preparation

Start by making the crumb topping. Whisk together the flour and sugar, add in the melted butter, and mix and stir to create a rough crumb. Place the bowl into the refrigerator while you prepare the cake batter.

Let the oven preheat to 180°C and line a deep, small rectangular cake pan (12x12 cm), bottom and sides. Set the pan aside.

To make the cake batter, whisk together the date syrup, oil, vanilla, and carbonated water. Separately mix the sifted flour, baking powder, and baking soda with the ground peanuts, making sure they are distributed well. Pour the wet ingredients into the dry, and mix until just combined.

The cake is intended to be crumbly, but overmixing will make it dry.

As soon as the batter is done, pour it into the prepared pan, add on the chilled crumble topping, and bake in a nicely preheated oven, at 180°C, for 40-45 minutes. Check it for doneness early, so it does not dry out.

Take the baked cake out of the oven and let it cool completely in the pan. As soon as it has cooled enough for your preference, serve it in modest slices, either with a dusting of icing sugar, or a scoop of ice cream. Yields 8 servings.

MINI VEGAN BISCOFF BROWNIE CHEESECAKE

There is nothing quite like a smooth Biscoff cheesecake on top of a generous layer of brownies. With some additional chocolate glaze, of course.

We are mere weeks away from summer, my dearest time of the year, and cakes like this one are my personal staple for those months. The combination of the smooth Biscoff filling and absolutely gorgeously fudgy brownie layer is something that is timeless, but it is especially good during summer.

And this is one of those sweet treats that can be served as a regular cake but also as an ice cream cake. It only takes about 30 minutes in the freezer before serving for the most majestic ice cream texture to happen.

It is best served in modest slices because of how rich it is, but if you prefer your cheesecake generous, I fully understand and support. Serve it with your favourite coffee and enjoy!

Ingredients

For the brownie base layer

80 grams plain flour
90 grams granulated sugar
1/8 teaspoon salt
15 grams unsweetened cocoa
1/2 teaspoon baking soda
60 millilitres espresso, freshly pulled
50 millilitres tepid water
25 millilitres neutral oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla bean paste
50 grams Biscoff Lotus spread, melted

For the Biscoff cheesecake

200 grams Biscoff Lotus spread, softened
200 grams vegan cream cheese
120 millilitres vegan double cream
1/2 teaspoon vanilla bean paste

For the chocolate topping

80 grams dark chocolate (70%)
80 millilitres vegan double cream
50 grams Biscoff Lotus spread, melted

Preparation

Start by making the chocolate brownie base. Line a medium round cake pan (16 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 180°C.

Take a small bowl, add in the cocoa powder and pour in the freshly pulled espresso. Mix very well to make a paste, and then let the cocoa cool down slightly. Sift together the plain flour and baking soda, add in the sugar and salt, and whisk well. Add in the espresso and cocoa paste, water, oil, vanilla, and the vinegar, and whisk until just combined.

Pour the batter into the prepared pan and bake the cake immediately, in a nicely preheated oven, at 180°C, for about 12-15 minutes. Check the cake early on to make sure it stays soft and fudgy. Let it cool in the pan completely.

My cake was done after exactly 12 minutes.

Once the cake is completely cool to the touch, place it on a serving platter, close a cake ring around it, and line it with a tall strip of acetate. Melt the Biscoff spread and pour it over the cake, then place the whole thing into the refrigerator until firm.

As soon as that layer has set, start making the cheesecake layer. Whip the vegan double cream until soft peaks form, and set it aside. Add the softened Biscoff spread and vanilla into a large bowl and whip with an electric mixer on high until it becomes lighter in colour and very fluffy. Add the vegan cream cheese can gently fold it through, making sure not to overmix it, as some vegan cream cheeses do tend to go overly soft. Add in the softly whipped cream and proceed to whip on high until blended. It should look firm, but not dry.

Spread the cheesecake batter onto the cake base in layers, to prevent air pockets, level the top as much as possible, and place it into the refrigerator for about an hour or so.

Once that layer has set enough to hold the chocolate glaze, melt together the dark chocolate and vegan double cream and set it aside briefly. Melt the Biscoff spread and have it close and ready. Pour the ganache onto the cake and, working quickly, swirl through the melted Biscoff as best as you can.

Place the whole platter into the refrigerator for at least 8 hours and serve in thin slices with strong coffee. Yields 12 rich servings or 16 modest ones.

MINI VEGAN CHOCOLATE BISCOFF SNACK CAKE

Soft vegan chocolate cake, rich double chocolate syrup, and a generous layer of Biscoff spread. And some more dark chocolate on top, for good measure. Truly the snack cake of dreams.

She is tiny, but as almost all chocolate cakes are, she is mighty. Especially with the Biscoff on top, almost melting into the cake itself. The combination of those gorgeous caramel notes from Biscoff, cocoa, chocolate, espresso… The cake of dreams, I stand by what I said.

I do enjoy making mini vegan cakes, simply because there is a modest number of servings and because they all keep so well when refrigerated, they are excellent for a quick sweet snack with coffee or even meal-prep. Especially if you have a sealed container for them.

And although many of my cakes can be served after just 4 hours in the refrigerator, I strongly advise you to leave this one overnight. It will be magnificently soft and moist, even fudgy, if it is chilled properly. Good things take time, even if they're tiny.

Ingredients

For the vegan chocolate cake

120 grams plain flour
10 grams unsweetened cocoa powder
140 grams granulated sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste
35 millilitres neutral oil
150 millilitres hot water

For the homemade chocolate syrup

100 millilitres boiling water
10 grams unsweetened cocoa powder
20 grams dark brown sugar
1 teaspoon instant espresso powder
1 teaspoon neutral oil
1/2 teaspoon cinnamon, or to taste
30 grams vegan milk chocolate

For the glaze

200 grams Biscoff Lotus spread, smooth
50 grams extra dark chocolate (85%)

Preparation

Start by making the vegan chocolate cake. Let the oven preheat to 180°C. Line a medium rectangular cake pan or a loaf pan (10x20 cm) with baking parchment, bottom and sides, and set it aside. Take a small bowl, sift in the cocoa powder, pour in the hot water, mix very well, and set aside. Take a large bowl and sift in the plain flour, baking soda, 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 21 minutes, but as every over bakes differently, check with a toothpick to make sure it stays soft.

While the cake is baking, make the syrup. Mix together the boiling water, cocoa powder, sugar, espresso powder, cinnamon, and oil; and place in over medium-high heat. Let it come to a boil and once it starts to boil, turn the heat up to high, and cook for 5-6 minutes, until thickened, stirring often. Once done, remove from the heat and add in the vegan milk chocolate. Whisk until fully melted, and set aside.

As soon as the cake is done, take a skewer or a fork and poke tiny holes all over the cake, down to the pan itself, all the way through. Gently, one tablespoon at a time, pour the hot syrup over the hot cake, waiting until all the syrup is absorbed before adding more. Once all the syrup is used up, let the cake cool down to room temperature.

When the cake is cool to the touch, heat the Biscoff spread until pourable, pour it all over the cake, and place into the refrigerator overnight. Just before serving, add the chopped extra dark chocolate, and serve with freshly brewed coffee. Yields 8 rich servings or 12 more modest ones.

VEGAN CINNAMON ROLL PANCAKES

Soft and fluffy vegan pancakes, rich cinnamon butter swirl, and a cup of hot coffee. Truly the breakfast of dreams. Or if you are like me, the brunch of dreams, because I prefer my breakfast savoury.

These ones are simply perfect, namely because of the Greek-style yoghurt in the batter. I am generally a massive fan of yoghurt dough in general, but I find it especially irresistible when it comes to desserts. Not only does that addition of yogurt make the doughs and batters rise much better, it also adds such a pleasant tangy flavour to them.

And these are, as all pancakes, absolutely the best served piping hot right off the griddle, with some additional cinnamon butter. The longer you wait, the cooler they will get, but they will still be delicious. My recommendation will always be a cup of coffee, but if almond milk is what you love, or even a nice cup of tea, by all means, serve them up and enjoy!

Ingredients

For the pancakes

120 grams plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
20 grams granulated sugar
140 grams Greek-style vegan yoghurt
100 millilitres carbonated water
20 millilitres neutral oil
1/2 teaspoon vanilla bean paste

For the cinnamon butter swirl

45 grams icing sugar, sifted
45 g vegan block butter, softened
2 teaspoons cinnamon, or to taste

Preparation

Start by making the cinnamon butter topping. Place the softened vegan block butter into a small bowl, add in the icing sugar and the ground cinnamon, and mix until fully combined. It should form a very thick paste. Transfer it to a sturdy piping bag and set it aside, but do not refrigerate it.

For the pancake batter, take a medium bowl and add in the vegan Greek-style yoghurt, carbonated water, and oil, and mix until combined. Add in the sugar, salt, and vanilla, and blend again.

Finally, sift in the flour and baking powder, and mix until just combined. It is fine if there are a few lumps through the batter; it's better to leave them than to overmix.

Place a medium, flat, non-stick crêpe pan or a pancake griddle over medium-high heat, and let it heat up nicely. Using a small ladle or an ice cream scoop, take portions of the batter and place it onto the heated skillet in one fluid motion and let it spread out on its own.

Cook the pancake for about 30-45 seconds on one side, pipe a generous amount of the cinnamon butter, and let it cook for 30 seconds more. Gently flip it over and cook for about another 45 seconds to a minute, until the other side is nicely cooked. Repeat until all of the batter is used up.

Once all of the pancakes are cooked, serve them immediately with freshly brewed coffee or almond milk. Yields 9 small pancakes or 3-4 servings.

Author's note: Because there will be a bit of the cinnamon butter leftover, you can use it to spread it on pancakes or as a sweet little dipping sauce.