Strawberry Knickerbocker Cheesecake
Rebecca's Vegan Shortbread
Jessie's Chocolate Cake
Fruit Crumble
Dairy Free Cheescake
Mango & Orange Fool
Scones
Pineapple Upside Down Cake
Strawberry Knickerbocker Cheesecake
Serves 4.
Preparation Time 15 minutes.
You'll need: plastic bag, rolling pin, large bowl, spoon, 4 serving
glasses (ice cream sundae glasses are perfect) and;
100g biscuits (we used chocolate digestives)
250g cream cheese (full or low fat)
250g Greek yogurt (full or low fat)
1 tbsp of icing sugar, sieved
1 tsp vanilla extract
100g fresh strawberries, sliced
1. Put the biscuits into a plastic bag and bash them into small pieces
using a rolling pin. Put to one side.
2. Combine the cream cheese, yogurt, icing sugar and vanilla essence
and stir until creamy and smooth.
3. Put a layer of biscuit, a layer of the yoghurt mixture and then
a layer of strawberries into each dessert glass. Continue adding layers
until the glass is filled. The top layer should be strawberries. The desserts
can be served immediately or chilled in the fridge until ready to eat.
Top Tips!
For an even sweeter treat, top the desserts with a drizzle of maple
syrup.
You could add your favourite vegetarian sweets or chocolate.
Strawberries can be replaced with other fruit such as raspberries,
blueberries or bananas. Frozen fruits can be used in place of fresh.
Try swirling some jam, chocolate sauce or caramel sauce in to the
yoghurt mixture instead of using sugar.
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You’ll need a large mixing bowl, cake tin, sieve, oven, cooling rack, clean hands and the following ingredients:
225g plain flour
125g icing Sugar
250g vegan margarine
125g corn flour
1 tsp caster sugar
1. Preheat oven to gas mark 6 /400F / 200C.
2. Grease the cake tin.
3. Sieve both flours and icing sugar into a large bowl and mix in margarine with your hands until it crumbles into a breadcrumb texture.
4. Knead into a dough. If your dough is too crumbly, either add a little water, soya milk, or more margarine to bind the mixture. Don’t add too much water as the shortbread is supposed to be quite dry.
5. Press dough into the tin. Make sure the dough is quite thick to make chunky biscuits which will stop them breaking! Alternatively cut into triangles or strips for traditional shortbread fingers. You could even use a rolling pin and cookie cutters to make adorable shortbread shapes! Use a fork to make small holes in the dough.
6. Pop into the oven. Shortbread needs to be cooked slowly to maintain a classic smooth light colour and not allowed to brown. Keep checking to make sure it does not brown, this should take between 25-30 minutes.
7. When your biscuits feel slightly hard take them out of oven. Don’t worry if they seem a bit too soft as hopefully they will continue to harden on a cooling rack.
8. Dust with caster sugar and enjoy.
I used two 8 inch shallow cake tins, a measuring jug, wooden spoon and a big mixing bowl for this really easy cake recipe.
400g wholemeal flour
230g sugar
2 tsps bicarbonate of soda
2 tsps baking powder
2 tsps vinegar
4 tbsps orange juice
4 tbsps cocoa powder
400ml water
1 tbsps of your favourite jam
The fudge topping for the cake is a bit more tricky but well worth the effort. (You’ll also need a saucepan and a sieve!)
200g icing sugar
2 tbsps cocoa powder
3 tbsps milk (or soya milk)
85g margarine
85g sugar
First things first, grease your cake tins really well and put the oven on (gas mark 4, 350/180).
For the cake:
1. Mix flour, sugar, bicarbonate of soda, cocoa powder and baking powder
together in a big mixing bowl.
2. Add the orange juice and vinegar to the water in
a measuring jug.
3. Pour the water mixture into the bowl and stir it all up.
4. Once it’s well and truly mixed, pour equal amounts into the cake
tins and get it straight into the pre-warmed ovens.
5. Take the cakes out of the oven after 30 minutes and allow them
to cool on a wire rack.
6. Quickly wash up the bowl, wooden spoon and measuring jug! (When
the cakes are cool spread a thin layer of jam on both of them and carefully
place one on top of the other so that the jams meet up!)
For the fudge topping:
1. Sift the icing sugar into the bowl, add the cocoa powder and mix them
together.
2. Slowly melt the margarine in a saucepan with the milk, add the
sugar and stir until it’s dissolved. Bring it to the boil before
pouring onto the cocoa powder and icing sugar. Stir it all up and then
beat the mixture like you’ve never beaten before until it’s
all fluffy.
3. Spread it over the cake and leave it to set.
Enjoy in moderation! And if you can fight the temptation I’ve found that this cake tastes even better after being left alone for a day!
This recipe is ideal as you can use any fruit you like. Apple, pear, peaches,
blackberries, banana, the choice is yours. This is an apple crumble.
4 large apples (or fruit of your choice)
30g white flour
30g wholemeal flour
30g margarine
15g sugar
1. Peel and core the apples, place in an ovenproof dish and sprinkle
with a little sugar.
For the topping:
2. Rub together 30g white
flour, 30g wholemeal flour, 30g of margarine and 15g of sugar. The
mixture should have a crumbly texture.
3. Spread over the fruit
& bake for 20 minutes at 180°C/Gas Mark 4.
Good
source of B vitamins and iron.
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Dairy Free Cheescake
Serves 6
50g/2oz vegetable/ soya margarine
175g/6oz digestive biscuits
275g/10oz Soya ‘cream cheese’ eg. Tofutti Better than
cream cheese or Swedish Soft
½
lemon, grated rind & juice
50g/2oz icing sugar
Thin slices of lemon to decorate
For the base:
1.
Melt the margarine in a large saucepan, crush the biscuits then
add to the pan.
2. Mix thoroughly then using the back of a spoon press into a lined, greased
8” flan tin. Refrigerate.
For the topping:
3. Put the soya ‘cheese’ into a bowl with the lemon juice, rind
and icing sugar.
4. Stir vigorously and spoon onto the chilled base.
5. Decorate with lemon slices and chill for a further ½ hour. Carefully
remove flan case then indulge!
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225g/8oz silken tofu
150ml / ¼ pt soya cream
2” fresh root ginger, peeled & grated
2 ripe mangoes, stoned, peeled & chopped
1 orange
2 tbsp caster sugar
1 tsp vanilla essence
1. Blend the silken tofu, soya cream, ginger and ½ the mango
flesh together.
2. Zest the orange and reserve some strips for decoration.
3. Chop the orange into bite size pieces and mix with the rest of
the mango pieces.
4. Divide half of the tofu mixture between 4 sundae glasses. Layer
the fruit on top and cover with more of the tofu mixture.
5. Chill before serving with a sprinkling of orange zest
and your favourite biscuits.
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Scones
Makes 16
225g / 8oz self raising flour
1 tsp baking powder
50g/2oz margarine
25g/1oz caster sugar
125ml/1/4 pint milk
pinch salt
extra milk for brushing
6cm/21/2” scone cutter
1. Pre-heat oven to 230 c
2. Sift
flour, baking powder and salt into mixing bowl.
3. Cut margarine into small pieces and use your fingers to rub into
the mixture until it resembles breadcrumbs.
4. Add sugar and milk, mix into a soft dough.
5. Roll out onto a floured surface, cut the scones out and place
on a greased baking sheet.
6. Brush with a little milk and bake for 7-10mins.
7. Cool on a wire rack before serving
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Pineapple Upside Down Cake
1small tin of pineapple rings
6 vegetarian glacé cherries
110g butter
110g caster sugar
110g self-raising flour
2 free range eggs
1 tsp baking powder
1. Pre-heat oven to 200°C
2. Grease a small oven proof dish with a little butter
3. Cream the butter, sugar and eggs together in a bowl, then slowly mix
in the flour.
4. Line the base of the dish with the pineapple and place a cherry in
each ring.
5. Pour the mix over the pineapple and bake in the oven for 15 mins.
6. When cooked carefully run a knife round the edge of the cake and turn
out.
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