Vegan Lemon Poppy Seed Cake

I love all things lemon! I have been waiting to make a vegan lemon cake for quite some time. I always loved a good loaf cake, so I decided  to make one with poppy seeds! This Vegan Lemon Poppy Seed cake is amazing. Perfect moist, lemony and sweetened to perfection.

You won't believe how easy this cake was to make. Just mix all in one bowl.

The great thing about this Vegan Lemon Poppy Seed Cake loaf is that it is perfect sweet treat for any occasion!. Not only for a cosy afternoon snack or picnic but, it's very practical to take it to work, school or even eat it for breakfast. This cake can be enjoy while it is still freshly baked and store leftovers in the fridge for next few days. However, being honest, it never lasts that long in my home because it is so yummy and I always share with my hungry friends..hahaha!

Ingredients:

Vegan Lemon Cake:

• 1 cup (240ml) non-dairy milk
• 1 lemon, juice and zest
• 2½ cups (300g) plain flour
• 1 tbsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup (150g) sugar
• ½ cup (125ml) vegetable oil
• 1 tsp vanilla extract
• 3-4 tbsp poppy seeds

Cream Cheese Frosting:

• 200g non-dairy cream cheese
• ½ cup (60g) icing sugar
• ½ tbsp lemon juice
• ½ tsp vanilla extract

Topping:

• 2 tbsp almond flakes
• 1 tbsp brown sugar

Method:

For the Vegan Lemon Cake: Preheat the oven to 180ºC/160ºC for fan assist oven. Grease and line a 2lb loaf pan with baking paper leaving a 2" overhang on both sides.

Add the non-dairy milk and lemon juice into a measuring jar and mix to combine. Set aside to curdle until it becomes vegan buttermilk.

Sift the flour, baking powder, baking soda and salt into a large mixing bowl. Add the sugar and whisk everything to combine.

Make a well in the centre of the flour mixture. Add into the well the vegan buttermilk, oil, vanilla extract, lemon zest and poppy seeds. Stir together just until combined. Do not overmix or your cake will get too dense.

Pour the batter into the prepared pan, smoothing it out evenly. Tap the pan gently on your work top to release any air bubbles.

Bake for 10-15 minutes, then cut a slit lengthwise to ensure that the cake rises evenly. Bake for another 35-45 minutes, or until a skewer inserted into the middle of the cake comes out clean.

Allow to cool for 10-15 minutes in the pan, then removing onto a cooling rack to cool completely.

For the Cream Cheese Frosting: Place the non-dairy cream cheese, icing sugar and lemon juice into a mixing bowl and mix with an electric mixer until smooth and creamy. Spread the frosting over your cooled cake evenly.

For the Almonds: Heat a large pan over medium heat. Add almond flakes and toast for a minute. Sprinkle over brown sugar and allow to caramelize. Remove from the pan when the almonds are slightly golden-browned.

Sprinkle toasted almonds over your frosted cake and garnish with fresh lemons. Serve and enjoy!

 

 

Classic Vegan Meatloaf

This vegan meatloaf  is the best ever. It is hearty, satisfying, loaded with flavour and glazed with a sweet and spicy tomato sauce.

I can hardly believe how good this vegan meatloaf is!.

Even before it is cooked it is so good. You will just want to eat it just like that and you can too. It's all vegan and pre-cooked so nothing bad would even happen if you did, but rather have patience because it gets even better when cooked.

This 100% plant-based meatloaf is delicious !! Serve with your favourite veggie sides.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, very finely chopped
• ½ medium red pepper, finely chopped
• 3 cloves garlic, minced
• 250g plant-based minced soy 
• 1 cup tomato ketchup
• 2 tbsp maple syrup
• 2 tbsp soy sauce
• 1 tbsp barbeque seasoning blend
• 2 tsp Italian seasoning
• 2/3 cup quick-cooking oats
• 1 cup fine breadcrumbs
• freshly ground pepper to taste

Glaze topping:

• ½ cup tomato ketchup
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp barbeque seasoning blend

Method:

Preheat oven to 180ºC/160ºC for fan assist oven.

Heat the oil in a medium saucepan. Add the onion and sauté until translucent. Add the red pepper and garlic and continue to sauté until all are golden.

In a mixing bowl, combine the saucepan mixture with all the remaining ingredients (except the glaze topping). Work together thoroughly with a large spoon or clean hands.

Transfer the mixture to an oiled 2 lb loaf pan. Line the bottom of the pan with baking paper leaving a 2" overhang on both sides.

Cover with foil and bake for 45 minutes.

Combine all the glaze topping ingredients in a small bowl and stir well. After the initial 45 minutes of baking time, spread evenly on top of the loaf. Bake for 30 minutes uncovered or until the loaf looks firm and you can see browning around the edges.

Remove from the oven and let the loaf stand for about 15 minutes. Loosen the loaf around the edges with a knife. Carefully lift out the loaf from the pan. Use a sharp knife to cut into 8 to 10 slices.  

Easy Apple Pie Yoghurt Parfait

Apple Pie Yoghurt Parfait-A creamy, decadent, no-bake dessert with all the delicious flavours of an apple pie, without the fuss!

Ingredients:

For the Cinnamon Apples:

• 4 apples, peeled and diced
• 2 tsp lemon juice
• 4 tbsp light brown sugar
• 2 tsp ground cinnamon
• 1/8 tsp ground nutmeg

For the Cinnamon Greek Yogurt:

• 2 tsp honey
• 1 tsp ground cinnamon
• shop bought Salted Caramel Sauce

For the Cookies Crumbs:

• 70g  Biscoff cookie crumbs
• Vanilla ice cream, optional

Method:

For Cinnamon Apples: In a saucepan, combine the apples with sugar, cinnamon, nutmeg and lemon juice. Cook until the apples are tender. Set aside to cool.

For Cinnamon Greek Yogurt: In a small bowl, mix the Greek yogurt, honey and cinnamon together. Set aside.

For Cookie Crumbs: Put the cookies in a food processor and pulse until finely ground.

Assemble: Layer the parfaits, starting with 2 tablespoons of cinnamon Greek yogurt, then a layer of apples, a drizzle of salted caramel sauce, cookie crumbs and repeat (don't put the cookie crumbs on the last layer)

Top with vanilla ice cream, if desired, drizzle caramel over the top and sprinkle with cookie crumbs.

Serve immediately or loosely cover and chill until ready to serve. 

Rhubarb Strawberry Crumble Bars

Rhubarb Strawberry Crumble Bars are the perfect spring dessert, where tender, buttery cake meets sweet strawberries and tart rhubarb.

Here is what you need to know about rhubarb. It's in season from April through June. The stalks are edible but the leaves are toxic. When buying rhubarb, look for firm, blemish-free stalks. Store unwashed in the refrigerator for up to a week.

I absolutely love the combination of rhubarbs and strawberries, especially at this time of year when there is fresh rhubarb around. I love to compote or jam or bake cakes with it. Rhubarb has such a lovely tart fruity flavour to it, making it perfect to pair with sweet desserts like cakes, muffins, pies, tarts.....the list is endless!!

Ingredients:

For the streusel:

• 113g butter, melted 
• ¾ cup (175g) light brown sugar
• ¼ tsp salt
• 1¼ cup (188g) plain flour

For the Bars:

• 227g rhubarb, cut into ½" pieces
• 227g strawberries, hulled and sliced ¼" thick
• 2 tbsp light brown sugar
• 1½ cups (390g) plain flour, divided ¼ cup (65g) for fruits mixture
• ¾ tsp baking powder
• ½ tsp salt
• 185g butter, softened
• 1½ cup (195g) icing sugar
• 3 large eggs
• 1 tsp vanilla extract

Method:

Preheat oven to 180ºC/160ºC for fan assist oven. Grease a 9" square baking pan and line with baking paper, leaving 2" overhang on 2 sides. Grease and flour baking paper and pan, tapping out the excess flour. Set aside.

For the streusel: Whisk together the melted butter, brown sugar and salt. Add flour and with a rigid pastry cutter or fork, until large crumbs form. Refrigerate until ready to use.

For the Bars: Using a stand mixer, beat butter and icing sugar until light and fluffy. Beat in the eggs, one at a time. With mixer on low, beat in the vanilla extract, then flour mixture. Spread batter in prepared pan. 

In a medium bowl. combine rhubarb, strawberries, brown sugar and ¼ cup (65g) plain flour until well combine. Spread the rhubarb and strawberries mixture to the prepared batter, then top with prepared streusel. 

Bake until golden and the skewer inserted in the centre of the cake comes out with just a bit of moist crumbs attached, about 50-60 minutes. Let it cool completely in pan and using the baking paper overhang, lift cake from pan. Cut into bars and dust with icing sugar. Serve as is, or with some freshly whipped and sweetened cream.......so lovely

Vegan Textured Vegetable Protein and Tofu Meatloaf

High in protein as it made with tofu, textured vegetable protein (TVP) and vital wheat gluten.  This hearty "meat loaf" is packed with veggies and proteins. Serve it with a side of roasted potatoes and broccoli for truly delicious ( and suuuper nutritious) vegan feast! 

Any leftover meatloaf can be frozen, either in slices or in one big piece. Wrap it in foil and then store in a zip-log bag . To defrost, simply microwave or warm in the oven until completely warmed throughout.

Ingredients:

• 250g spinach
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 cube vegetable stock
• 1¾ cups boiling water
• 2 cups textured vegetable protein (TVP)
• 450g silken tofu
• 1 cup vital gluten wheat flour
• 1 tbsp nutritional yeast flakes
• 1½ tsp salt
• 1 tsp onion powder

Method:

Heat the vegetable oil in a medium frying pan over medium heat. Cook the onion, stirring occasionally, until transparent, about 5 minutes.

Dissolve the vegetable stock cube in the boiling water. Add the TVP and let it stand for about 10 minutes.

Preheat oven to 180ºC/160ºC for fan assist oven.

Pat the tofu dry, then mash it. In a large bowl, combine the TVP, spinach and tofu. Stir in the remaining ingredients.

Pour the mixture into a lightly greased 2 lb loaf tin and smooth the top.

Bake for 45 minutes or until it is brown o top. If the loaf begins to get too brown on top before 45 minutes, cover it with aluminium foil.

Let the loaf rest for 10 minutes after you remove it from the oven before serving.

Serve with vegan gravy. 

Note:  Any leftover meatloaf can be frozen either in slices or in one big piece. Wrap it in a foil. To defrost, simply microwave or warm in the oven until completely warmed throughout.