Vegan Chocolate Chips

Vegan Chocolate Chips

This is the one I want to make a long time ago, just wondering when it started on my to-do-list?

Nevermind, I am going to wipe off from the list today!

Chocolate chip is the essential item for baking a chocolate cake or making cookies. And I always think to buy the vegan chocolate chips are too far expensive to me. That’s the reason I always want to make it myself.

Continue reading

Advertisements

Best Ever Vegan Fruity Scones with Vegan Clotted Cream

Best Ever Vegan Fruity Scones with Vegan Clotted Cream

This is the one I made especially for the mother’s day, 31st, March, Sunday. Happy Mother’s day to all moms.

Nowadays, afternoon tea or cream tea is so popular. You can tell when you walk along the cafe or restaurant, lots of people (mostly ladies) sipping their cuppa during the time after school.

One of the essential items must be the scone on the shelf with a little pot of creamy clotted cream, and another pot is the sweet jam.

Continue reading

Vegan Pancakes With Aquafaba for A Lazy Day

Vegan Pancakes With Aquafaba for A Lazy Day

I have been a few weeks not very well and stay at home after I came back. Just too lazy to think about what I’ll cook.

When I flick and browse around the web without any idea, then lots of pancakes appear. So I think is it pancake’s day? Nope, it’ll be in March this year. But who said we can’t make pancakes when it is not a pancake’s day!!!

So, this saves my day when I’m feeling low. Wish you all like it and give me a blessing!

Vegan Pancakes With Aquafaba for A Lazy Day

Ingredient: 

  • 1 Cup Plain flour + 1 Cup Buckwheat Flour (can use 2 cups buckwheat flour for gluten-free)
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Unrefined Brown sugar
  • 1 1/4 cup Nut milk of your choice
  • 1 Can of chickpea, salted-free, reserved 1 cup of the liquid, chilled in the fridge
  • 1 1/4 tsp Apple cider vinegar
  • 1 tbsp Oil

Topping:

  • Maple syrup
  • Any fruits or berries of your choice
  • Peanut butter sauce or other nut butter
  • Any dairy-free cream, (like cashew cream, oat cream, soy cream or coconut cream), optional

Method:

  1. In a large mixing bowl, mix the dry ingredients and set aside.
  2. To make the buttermilk, mix the baking soda into the nut milk, stir to well combined, set aside for 10 minutes. Then add the vegetable oil, stir well.
  3. Beat the reserved chickpea brine: aquafaba to a stiff form, it’ll take 10 to 15 minutes.
  4. Add the buttermilk to the dry ingredients and use a hand whisk to mix until just combined. It’s better not to over-whisk the batter, keep the texture light and fluffy.
  5. Use a spatula to fold the whipped aquafaba into the batter, remember gently.
  6. Keep a frying pan over low heat, rub some oil, and put a dollop of the batter onto the pan. Let the pancakes to cook until small bubbles appear and the edge firm up. Flip it over and cook quickly on the other side.
  7. Cover the cooked pancakes with a clean tea towel when you cook the others.
  8. Serve with nut cream and fresh berries when it is still warm.

Chocolate Cake for Valentine’s Day (Vegan)

Chocolate Cake for Valentine’s Day

Hello everyone! Happy Valentine’s Day!

Missed all of you for nearly 3 months, I have been away and it has lots of fantastic things happened recently.

Today is Valentine’s day, it seems we haven’t celebrated this special day since a long time ago.

Despite that, I like to bake this little chocolate cake for my hubby. 🙂

This is a simple, no fuss and easy to achieve success even a new baker.

You can get a lave cake from this simple recipe, but I have baked a little bit over-time accidentally. Sadly, I can’t have a lovely lava cake that I want to. This is what I get at last: a fluffy, soft chocolate cake.

Vegan Chocolate Cake (Lava Cake)

Ingredient:   (Make 2 ramekins)

  • 1/2cup Plain flour
  • 3 tbsp cacao powder
  • Pinch of sea salt
  • 1/4tsp Baking soda
  • 5tbsp Unrefined brown sugar
  • 1/2cup Coldwater
  • 2tbsp Vegetable oil
  • 1/2tbsp Lemon juice or vinegar
  • 1/2tsp vanilla extract

Added later:

  • 2 Dark chocolate cubes, 75% cocoa, (dairy-free)

Method: 

  1. Preheat the oven to 200C.
  2. Sieve the plain flour in a bowl, with the salt, cacao powder, and baking soda, set aside.
  3. Put sugar and cold water in another small bowl, stir until the sugar dissolved.
  4. Add the vanilla extract and lemon juice, mix well.
  5. Add the wet ingredients into the dry ingredients. Mix until well combined but not over mix.
  6. Pour the batter in the greased ramekins.
  7. Then, place one chocolate cube in the batter, press down to immerse into the batter.
  8. Place in the hot oven and bake for 27 minutes. Don’t overcook if you want a lava cake.
  9. Remove out from the oven and leave to cool 2 to 3 minutes. Then gently invert the ramekins on a serving plate.
  10. Tap the base of the mould and let the cake slid on the plate.
  11. Dust some cocoa powder or icing sugar on top. Then serve immediately.

Vegan Apple & Ricotta Cheese Tart~GF

Vegan Apple & Ricotta Cheese Tart ~ Gf

It is stealthily entering to the frosting winter after the happy Halloween. Do you like this weather? I like the autumn more actually! Looking at the tree’s leaves turn into brown, then gradually to yellow. And gently falling on the road or lawn without any notice.

Continue reading

Halloween Spider Web Pumpkin Tart ~ Gluten-free

Halloween Spider Web Pumpkin Tart, gf

Happy Halloween, everyone!

Nearly forgot about it, silly me! Although I saw all the Halloween stuffs like costumes, sweets, decorations, and buckets as well. But…

What will be your fancy costume this year? A vampire or a mummy? A skeleton or a spiderman? But I like to be a pumpkin, why? Because I look like a pumpkin already! hahaha :p

Continue reading

Vegan Apple Custard Tart ~ Gluten-free

Vegan Apple Custard Tart~Gluten-free

Now is the apple harvest high season, what will you do with the apples?

We pick up a lot of different species from a huge apple orchard. Some of them I will storage in my garage by wrapping them individually with newspaper, it can keep for a longer life.

 

Part of the apples, I like to make it into applesauce for cake making later. And the others I would make tarts,  crumbles or cakes. And today, I would like to make it a little different, I mess up with custard and apple puree in a tart with different layers.

In the meantime, I decided to make it healthier with low in fat, less sugar and without gluten. What do you think?

First, I need to prepare the crust, it is gluten-free without any flour, just oat flour, dates and walnut for the main ingredients.

Pre-bake the crust first to make sure is not a soggy bottom. Then cook the apples like applesauce. Or I have the other idea if you don’t want to do lots of work. You can just slice up the apple and arrange all the slices on the baked crust like a pinwheel pattern, then cover with the custard, and bake. Isn’t that easy and save you lots of precious time!

But I have to advise you to make a smaller size if you haven’t a lot to feed. The reason is when the tart gets cold, the crust will get moist back.

Vegan Apple Custard Tart~Gluten-free

Ingredient:   24cm tart tin

Crust:

  • 1/2 cup rolled oats
  • 1/2 cup pitted dates⠀
  • 1/2 cup walnuts⠀
  • 1-2 Tbsp water or coconut oil

Method:

  1. Preheat the oven to 350F/180C/160C in a fan oven.
  2. In a small food processor, process the oats, pitted dates, walnuts, water, and coconut oil until a dough forms and the mixture holds together when you pinch it with your fingertips.
  3. Refrigerate for about 30 minutes before baking.
  4. Line a parchment paper over the crust. Fill with dry beans, rice or pie weights.
  5. Bake for 15 minutes. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow cooling before filling.

Apple filling:    

  • 2 Apples, diced
  • 1/4 cup Maple syrup or Raw brown sugar
  • 1  tsp Lemon juice
  • 1/2 tbsp of Vegan butter, optional
  • 1/4 tsp Ground cinnamon
  • 1/8 tsp Ground nutmeg, optional
Method: 
  1. Put the diced apples, sugar, butter and lemon juice in a small saucepan over medium-low heat. Cook until the apples soft and turn a slightly brown. Off heat.
  2. Pour the apple mixture in a food processor, add the remaining ingredients and blend to a smooth purée. Pass through a fine sieve. The purée should be thick and sticky like a jam, if it’s too thin, transfer to a pan and cook on a low heat until thickened. Set aside.

Vegan custard:

Ingredients:   

  • 3 cups non-dairy milk (divided into 2 cups and 1 cup.)
  • 1 lemon zest
  • 4 tbsp sugar
  • 5 tbsp cornstarch or tapioca starch
  • ½ tsp vanilla bean
  • 2 tbsp Vegan butter

Method: 

  1. Place 400ml nut milk in a saucepan, add sugar, lemon zest, vanilla, Turn on medium-low heat.
  2. Put the remaining 200ml milk in a bowl, add cornstarch, stir to combine. When the nut milk is boiling, turn down the heat. Add the cornstarch batter into the cooking custard slowly, keep stirring and let it cook until thickened. Remove from heat and pour over a fine sieve, and press through to a smooth custard. Then add the vegan butter in and mix until melted.

Assembly:

  1. Preheat the oven to 110°C/gas mark 1/4.
  2. Put the apple puree over the tart case. Then pour the custard over. Bake the tart for about 1 hour. Allow cooling to room temperature before slicing.

Vegan Taro Paste Mooncake with Layers Flaky Pastry (酥皮千層芋泥月餅)

Vegan Taro Paste Mooncake with Layers Flaky Pastry (酥皮千層芋泥月餅)

This is the most satisfied layers flaky pastry cake I ever made. Please look at the picture below.

Can you see the layers? I am so surprised after the pastry got cut out. It is the cake that I looking for. If you like to try it, check in the link here.

Continue reading

Vegan Pandan Lotus Mooncakes and Fruit & Nut mooncakes 斑蘭蓮蓉月餅,五仁月餅

Vegan Pandan Lotus Mooncakes and Fruit & Nut mooncakes 斑蘭蓮蓉月餅,五仁月餅

Now is the first batch mooncakes I made for Mid-autumn festival in 2018. Pandan lotus mooncakes and the Fruit  & nut mooncakes.

Those two are the most traditional and oldest between all different kind of mooncakes. But I made it for all vegan fans. We deserve to have the same celebration with the others without having some weird food OR the others feel we’re weird! Never mind anyone!

The pandan lotus mooncakes without egg yolk here. Wish you don’t mind, but you can add the vegan salted egg yolk in the middle of the lotus paste. Also, this time I toasted some melon seeds and mix with the lotus paste together.

Continue reading

Fruit and Nut Paste & Taro Paste for Mooncakes 五仁月餅餡,芋頭茸

Fruit and Nut Paste & Taro Paste for Mooncakes 五仁月餅餡,芋頭茸

Here we come again! I have two more mooncake paste for you all, that’s fruit & nut paste and Taro paste 五仁月餅餡,芋頭茸.

The fruit & nut paste is my hubby’s favourite one. I thought the old people love it only, but he loves it all the years. It is so easy to prepare and the ingredients I take it from my daily breakfast. Gather all together and form a ball, chill in the fridge to firm up. Then divide it within 35g for 50g cake mould. OR make it 50g for 75g cake mould.

And the other most popular one is taro paste, I bought it from the Oriental supermarket. The frozen one is cheaper and the result is the same as the fresh one.

Here is the link that I followed, thanks! 🙂

Taro Paste 芋頭茸

Ingredient & steps:

  1. 350g taro, defrosted and cut into thick slices, steam about 20 minutes until soft. Mashup when it is still hot and sieve in a fine mesh.
  2. Put the mashed taro in a wok. Add the 120g sugar and pinch of salt.
  3. Get 1/2 tbsp of Sweet glutinous rice flour, mix with 120g water until well combined. Pour over the taro mixture and add 20g of vegetable oil, like peanut oil.
  4. Put on the medium-low heat, cook and stir all the time until the paste form thick. Off heat and wrap in a piece of cling film. Let it cool completely and chill in the fridge to firm up.

Fruit and Nut Paste 五仁月餅餡   

Ingredient: 

  • 130g Plain flour, fried on a frying pan without oil until it starts to turn yellowish. Off heat. Let cool and set aside.
  • Mixed nuts, like cashew nuts, walnuts, almonds, hazelnuts, or Brazil nuts, pumpkin seeds about 65g.
  • Dried fruits, like raisins, cranberries, candied orange peel slices 糖漬橙片, about 50g.
  • 15g toasted black or white sesame seeds
  • 15g Stem ginger, chopped
  • 100g Light brown sugar or use pitted dates soak in a little bit of water to soften, drained
  • 85g Neutral oil, like peanut oil but not olive oil nor coconut oil
  • 50g Water or orange juice

Steps: 

  1. Toast the mixed nuts and finely chopped with the mixed dried fruits as well, set aside.
  2. Mix all ingredients in a large mixing bowl. Gather all together to form a ball. Add a little bit of water if needed.
  3. Divide into each ball around 35g each for 50g cake mould or 50g for 75g cake mould. Store in an airtight container and chill in the fridge.

Note:  Sorry, I messed up the taro and the yam. It updated and corrected already.