Seriously saucy vegan confectionary
At last – scrumptious cakes everyone can eat! Presenting decadent and delicious dairy-free, vegan baking ideas to suit virtually everyone, ‘The Naughtiest Vegan Cakes in Town’ takes the agony out of baking for your vegan friends. Believe me; I hear all the time that I don’t fully understand how to feed a vegan and desserts especially are always a nightmare. Well, fear no more, because help is finally here!
As author Ms Cupcake says, “I believe that regardless of what we can or can’t eat, we all deserve a delicious, decadent treat every now and then.
Let me show you how to bake vegan cakes the easy way with simple, dairy free recipes that taste just like the real thing!” I have to agree with her there, because let me tell you – I have seen some beauties, and then when you bite into them all hell breaks loose in your mouth – such disappointment.
One of the great things about Ms Cupcake’s recipes is that they can be made at home using ingredients readily available at the supermarket or local shop. What’s more, most of the recipes can be made gluten-free with simple substitutions.
She says that whether you are vegetarian, vegan, or suffering from allergies or intolerances, everyone can treat themselves to cupcakes piled high with dairy-free ‘buttercream’, or fruity muffins, or super-easy tray-bakes and no-bakes, or gooey cookies, or crunchy biscuits and – naughtiest of them all – delicious dipped and fried desserts using basic ingredients for something really special at the end of the day.
Ms Cupcake, or Mellissa Morgan, if you want to go by her real name, originally hails from Canada and describes her baking as classic North American with a British flavour twist.
Her unique recipes contain no animal products and are entirely vegan.
She began baking from home when she couldn’t find indulgent bakery goods for vegans in London, but soon realised it wasn’t just vegans she could cater for, but also those allergic to foods like eggs and milk, and those who don’t eat certain things for religious reasons. She opened London’s first entirely vegan retail bakery in April 2011 and was named the Baking Industry Awards Rising Star of 2011. Ms Cupcake appeared on ITV’s ‘Britain’s Best Bakery’ and writes a regular column for British Baker Magazine. This is her first book.
Bakewell Tart Cupcakes
The Bakewell tart means something different to just about everyone. Maybe you are a fan of the traditional custard dessert set in flaky pastry which originated in the town of Bakewell, Derbyshire many moons ago. Perhaps it’s the fondant and glace cherry-topped tart that sets your wheels spinning. However you like your bakewell, you’re gonna love this sweet mixture of almond sponge with a big dollop of raspberry jam hidden under the rich almond buttercream.
Makes 12 large cupcakes
- 200ml soya milk
- 20ml cider vinegar
- 180g self-raising flour (Use a gluten-free self-raising blend flour with ¼ tsp xanthan gum added if you’d like to make gluten-free cupcakes)
- 20g ground almonds
- 200g (1 cup) caster sugar
- ¼ tsp salt
- ¼ tsp bicarbonate of soda
- ¼ tsp baking powder
- 80ml light rapeseed or other favourless oil
- 1 tbsp. vanilla extract
- 1 tsp almond extract
For the finishing touches:
- A few drops of almond extract
- 1x portion vanilla buttercream icing
- Flaked almonds
- Raspberry jam
- Fresh or glace cherries
Preheat the oven to 180°C. Line your muffin tray with muffin cases. Mix the soya milk and vinegar together. Set aside for 10 minutes.
In a large bowl, mix the flour, almonds, sugar, salt, bicarbonate of soda and baking powder together by hand until fully combined. Add the soya milk mixture, the oil, vanilla and almond extracts and, using a metal spoon, quickly mix everything together for about 10 seconds until the ingredients are just combined and the batter is still a little lumpy. Tap the bowl onto the work surface to stop the raising agents working too quickly – you will see the bubbles pop. Spoon the batter evenly into each of the muffin cases and tap the filling tray on the work surface to pop the bubbles again. Place in the oven and bake for about 15 minutes. Remove from the oven and cool the muffin tray on a wire rack for 10 minutes before transferring the cupcakes in their cases to the wire rack to cool completely.
Add a few drops of almond extract to the vanilla buttercream icing and mix to combine. Put the flaked almonds in a non-stick frying pan and toast on a medium heat, stirring constantly. Remove from the pan to cool. Spread a big dollop of jam on each cupcake and then pipe your almond buttercream icing over the top to hide the jam below. Decorate with the toasted almond flakes and top it all off with either a fresh or glace cherry.