At our group meetings sweet treats are the most common brought along to share. They are also a good one to make if you have non vegan family or friends that you are introducing vegan food to. There are many more pre-made vegan sweet treats around, but can be expensive or hard to come by. With this selection of recipes you can hopefully find something to treat yourself with and anyone else you may want to surprise.
PEANUT BUTTER AND CHOC CHIP COOKIES
1 cup peanut butter
1 cup granulated sugar
1 1/2 cups plain flour
1/2 cup choc chips
1/3 cup soya milk (or any other except rice )
1/2 TSP vanilla essence
1/4 TSP salt
3/4 TSP bicarbonate of soda
2 TBS sunflower oil
- put oven on 180c / 350 f
- in a bowl mix peanut butter, sugar, soya milk, vanilla essence and oil
- add in the flour, salt and bicarb. Mix until just coming together then add choc chips
- add extra milk if it’s a bit dry. mixture needs to be firm enough to shape
- roll into balls about the size of a golf ball
- put on greased or non-stick baking trays, flatten then put in oven
- bake for 8-10 MINS, the cookies will be golden when ready
- leave on tray for a couple of MINS then transfer on to cooling rack
This recipe is for a single layer cake double the amounts if you want a sandwich cake.You can use different flavoured extracts instead of vanilla eg orange, mint or Hazelnut
1 1/2 cups self raising flour
3/4 cup granulated sugar
1/4 cup cocoa powder
1 cup water
1/3 cup sunflower oil
1 tsp bicarbonate of soda
1 1/2 tsp vanilla extract
pinch of salt
- Put the oven on at 180 c/350 f then line a 9″ baking tin with greaseproof paper
- In a bowl put the flour, salt, sugar, bicarbonate of soda and cocoa powder and mix
- Add the oil, water and vanilla extract and stir until just mixed. pour into the tin
- Bake for 25/30 mins. The cake will spring back when lightly touched when done
- leave to cool for 5 mins, then put onto a cooling rack until cold
- you can decorate with butter icing or glace icing
Slightly different than a crumble this is still an easy dish to make, and works well with most fruits.
The cobbler Topping
1 1/3 cups self raising flour
3 tbsp granulated sugar
5 tbsp vegan margarine melted
1-2 tbsp non dairy milk
4/5 cups blueberries or any other fruit you fancy
1/2 cup granulated sugar
2 tbsp plain flour
- Put the oven on at 190c/375f
- for the cobbler, put the flour and 2 tbsp of sugar into a bowl and mix. Then add the non dairy milk and margarine and mix until it’s a sticky dough.
- Put the blueberries in a bowl ,add the sugar and flour and combine.
- put into baking dish, add the dough in small lumps so it covers the fruit, brush the top with some non dairy milk then sprinkle the spare sugar over the top
- Put in the oven and cook for 40-45 mins, the top should be golden brown
- leave to cool or eat straight away, but be careful as it will be VERY HOT !
This recipe can be made as a sandwich or one layer cake depending on the tins you have available. A really tasty cake and so far has always turned out well. You can decorate in any way you like.
I usually make it as a sandwich and layer with lemon Buttercream and lemon glace icing on the top, if I have some of my lemon curd then I will add that as a layer with the Buttercream.
275g self raising flour
200g granulated sugar
1 tsp Baking powder
3 tsp lemon zest
1 tbsp lemon juice
100mls vegetable/ sunflower oil
200mls cold water
- Put the oven on at 200 c / 4oo f and line the tin (s) with greaseproof paper
- Put the flour, sugar and Baking powder in a bowl and gently combine
- Then add the vegetable oil, juice then the water and mix well
- Pour in to the tin(s) tap on the work surface to release any air bubbles, then put in the oven for about 25 mins.
- Don’t open the oven for 20 mins, then you can check to see how it’s doing.
- If you open the door before then the cake will possibly sink !
- Check with a tooth pick to see if the cake is done, it will come out clean if it is or will spring back if you gently press the cake with your finger.
- Turn off the oven and leave to cool on a wire rack for 10 mins.Then take out of the tins and leave to cool completely before decorating.
Depending on the size of your cake you can start with
1 cup icing sugar you can substitute 1 tbsp of cocoa powder if you want chocolate icing.
1-2 tbsp water only add more water once it’s all mixed then no more than 1/4 tsp at a time.
a few drops of food flavouring ( if you want)
This is fairly easy to make as long as you add the water in very small amounts. You want the icing to be smooth and spreadable. You should be able to put it on top of a cake and have it stop dripping within 5 mins.
If you add it before the cake is cold it will ‘melt’ the icing and it will dissolve in to the cake !