Suggested by Natasha Bourke
It’s really easy.
1 tub tofutti cream cheese
1/2 cup cashew butter
1/2 cup coffee (I use 3 shots of espresso)
1/3 cup sugar
Vegan chocolate biscuits
Dissolve the sugar in the hot coffee and cool in fridge.
Blend cooled coffee mix with cream cheese, vanilla and cashew butter until very smooth.
Layer in glasses or ramikins with the biscuits. I just use the biscuits whole. No more than 3 per serve.
Set in fridge overnight. I was lazy and decorated with choc chips.
Makes 6 small ones.
Added by Jyoti Dambiec, Animal ACTivism Collective
See this page for more of Jyoti’s Vegan Food & Garden Adventures: https://www.facebook.com/JyotiVeganAdventures/
This is a really delicious fruitcake, very quick and easy to make. An excellent Christmas cake.
1000 g Fruit mix (sultanas, raisins, currants, mixed peel)
100-150 g raw sugar
250 g dairy free margarine
450 g plain flour ” for gluten free use (besan) chickpea flour”
pinch of salt
1 tsp baking powder
1 level tsp baking soda
450 ml soy milk
almonds and glazed cherries to decorate
1-2 tbsp apricot jam
- Preheat oven to 160 deg C
- Grease and line spring-form base with baking paper or foil.
- Place fruit mix,soy milk,margarine and sugar into a saucepan gently stir and heat.
- Pour mixture into a mixing bowl and add salt,baking soda,baking powder and flour.
- Use a spatula or wooden spoon to combine all ingredients.
- Fill spring-form with the cake mixture. Smooth the top of the cake using a wet spatula.
- Decorate with almonds and cherries.
- Bake 1 hour 50 minutes, or until cake tester comes out clean. For small cakes the baking time would be approximately 50-60 minutes or until cake tester comes out clean.
- Cool and remove the cake from the baking tin.
- Using a small saucepan heat the apricot jam with 1-2 tbsp of water and brush over cake with a pastry brush.
Comments – The cake freezes well. This recipe makes one 24cm cake in spring-form cake tin or 2 small cakes in sponge tins.
From Elena Kusta, Member of Vegan ACT
These cupcakes recently won the ‘best taste’ category in my work’s annual cupcake competitions, which raises money for the RSPCA’s Weston shelter!
- 1 cup plain flour, sifted
- 2 ½ teaspoons baking powder
- 2 pinches salt
- ½ cup caster sugar
- ¼ cup canola oil
- ¾ cup soy milk
- 1 teaspoon vanilla essence
- ½ tablespoon apple cider vinegar
Cream icing ingredients:
- 1 tub Tofutti cream cheese
- 5 tablespoons caster sugar (depending on how sweet you want, add more or less, remembering to constantly taste)
- 2 teaspoons vanilla essence
- Preheat oven to 180°C (fan forced) and line a cupcake tray with 10 cupcake patties.
- In a large bowl, mix the flour, baking powder, salt and sugar until combined.
- Add the oil, soy milk, vanilla and apple cider vinegar.
- Beat with an electric mixer for until the mixture is smooth and without lumps.
- Fill each of the 10 cupcake patties with 2 tablespoons of cake batter.
- Bake for 20 minutes or so until risen and the tops of the cupcakes bounce back when touched.
- Allow to cool completely before adding frosting.
- For the icing, combined the cream cheese, caster sugar and vanilla essence until you have the required taste.
- When the cupcakes are cool carefully cut the tops off.
- Pipe on a layer of icing and carefully lay down four slices of strawberry.
- Place the top of the cupcake on the icing and strawberry slices
- Pipe a small dollop of icing on the top and finish with a half a strawberry.
From Lisa, Vegan ACT Member
- 250 g raw almonds
- 1 cups dates
- 1 tablespoon coconut oil
- 1 tablespoon agave syrup
- Grind almonds, dates and coconut oil until smooth then place into a spring top cake tin. Smooth with a spatula especially around the rim.
- Refrigerate until the mango mix is ready.
- 150 g raw cashews
- 270 g coconut cream
- 1 tablespoon agave syrup
- 100 g glace ginger
- 500 g mango
- 2 tablespoons coconut oil
- 1 tablespoon ground flaxseed
- Juice of one lemon
- Put cashews, coconut cream, agave, half of the ginger, mango, coconut oil, flaxseed and lemon juice into food processor.
- When all mixed together, spread over the base. Cut remaining ginger into small pieces and sprinkle on top of cake.
- Put into the freezer until firm.