Skip to main content

Vegan Princess Cake

  • 350g/ 12.3oz vegan soy whipping cream
  • 150g / 5.2oz dark chocolate (no milk)
  • 15 vegan round Greek wafers (no eggs or dairy products); if you can't find or make them, substitute with vegan cookies
  • 1 tablespoon soy milk or rice milk
  • 1 teaspoon vegetable margarine
  • 1 teaspoon vanilla
  • sliced or chopped almonds or hazelnuts

  1. Melt the chocolate at low heat over a double boiler.
  2. Gradually add the soy or rice milk and vegetable margarine to thicken the chocolate mixture.
  3. Arrange a piece of aluminum foil on a flat workspace. Using a small chocolate or pastry brush, paint rectangles on the foil using the chocolate mixture. The rectangles should be slightly smaller than the size of the loaf pan, as they will be layered in it. You should be able to make about six rectangles.
  4. Place the sheet of foil into the fridge to set. Leave for approximately 30 minutes.
  5. Make the "cream". 
  6. Blend the vegan cream with vanilla until it thickens. This should take about three to four minutes.
  7. Prepare the cake layers in the pre-lined loaf pan:
  8. Put a layer of soy whipped cream as the base
  9. Place one chocolate rectangle layer (detach carefully from the foil)
  10. Put another thin layer of soy whipped cream over the chocolate rectangle layer
  11. Repeat this process until the chocolate rectangles are exhausted (about three to four more times)
  12. Add a layer of waffles (or cookies)
  13. Place a final layer of soy whipped cream
  14. Garnish the cake before freezing. Add the chopped almonds or hazelnuts and some grated chocolate pieces to complete the cake.
  15. Place a sheet of baking paper or aluminium foil over the top of the loaf tin. Place the cake into the freezer and allow to freeze for three hours or longer.
  16. Serve chilled. When ready to service, remove the "lid" from the pan and pick up the edges of the baking paper to take the cake out. It should be easy to slide the cake onto a serving platter. Use a slightly warmed knife to slice pieces for serving individual portions.


Popular posts from this blog

Weekend Turkish Delight
Sugar syrup: 3 cups granulated sugar1/2 cup honey1/2 cup waterDash cream of tartar
Cornstarch mixture: 1 cup cornstarch1 cup confectioners' sugar2 1/2 cups water1 teaspoon cream of tartar
Flavoring: 2 1/2 teaspoons rosewater2 cups pistachios, without shells, toastedCouple drops red food coloring (optional)
Cutting and Dredging 1/4 cup confectioner's sugar1/2 cup cornstarch plus 1 cup confectioner's sugar
Method  Get out a baking pan. Spray it with cooking spray, being sure to get in all the corners. Put it to the side for later.Begin with the sugar syrup. Place a medium-sized saucepan on the stove. Add the ingredients for the sugar syrup: sugar, honey, water, and cream of tartar.Set the temperature to high heat. Once the candy is boiling, lower the temperature to medium-high heat.Use a candy thermometer to track the temperature. It's done when it reaches 260 degrees Fahrenheit. It should take about 15 minutes.Create the cornstarch mixture. Put…
The Best Weekend Carrot Cake
Ingredients ·6 1/8 oz (180g) self raising flour (sifted)·12 1/2 oz (350g) caster sugar·1 teaspoon baking powder·1 teaspoon ground cinnamon·3 eggs·8 oz (220g) grated raw carrot·1/4 teaspoon salt·10 1/8 fl oz (300 ml) sunflower oil
·Frosting ·6 1/8 oz (180g) cream cheese·6 1/8 oz (180g) melted butter·8 oz (220g) icing sugar·1/2 teaspoon vanilla essence·Zest of one orange

Preheat the oven at 350º Fahrenheit (180º C / gas mark 4).Mix the dry ingredients in to a large bowl. Add the flour, sugar, baking powder, salt, and cinnamon.In another bowl, mix the wet ingredients. Mix together the eggs, oil, and vanilla until it becomes a smooth mixture.Pour the egg mixture in the bowl with the flour.Add the grated carrot and stir. Be careful not to overwork the dough. Overworked dough means elongated gluten strands, which makes for a tough cake rather than one that is light and crumbly.Use the pastry brush to coat the cake tin with some softened or melted butter. Coat …
Decadent Coffee FudgeIngredients 284 g white chocolate, chopped170 oz bittersweet chocolate, chopped1 300-mL can sweetened condensed milk2 Tbsp coffee powder½ Tbsp water

Method Line a 8x8 inch baking pan with parchment paper; set aside.In a small bowl, dissolve coffee powder in water (it will be thick).In a heatproof bowl over a pot of barely simmering water, melt together the white chocolate, bittersweet chocolate, sweetened condensed milk, and coffee mixture, stirring constantly until smooth, about 5 minutes.Scrape chocolate mixture into prepared pan, smoothing the top. Refrigerate for at least 3 hours, or overnight, until fudge is firm.Lift fudge out of pan (by grabbing the parchment paper) and place on a cutting board. Cut into squares using a hot knife.