June 26, 2020

Vanilla & Roasted Apricot No-Bake Vegan Cheesecake

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  • Author: School Night Vegan
  • Yield: Serves 8 1x
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Ingredients

For the Cookie Crust

  • 55g vegan butter, melted
  • 150g lotus biscuits

For the Vegan Cheesecake Filling

  • 120g cocoa butter
  • 150g coconut oil
  • 525g silken tofu
  • 155g icing sugar
  • 110ml plant milk
  • 2 t lemon juice
  • 2 t vanilla bean paste

For the Roasted Apricots

  • 470g stoned apricots, sliced (around 56 apricots)
  • 2 T caster sugar
  • 1 t vanilla bean paste
  • Small bunch mint leaves

Instructions

To Make the Cookie Crust

  1. Line the base of a 20cm spring-form cake tin with greaseproof paper. Set aside.
  2. Place the cookies in a food processor or blender. Pulse until they’re broken to a rough crumb. Remove from the blender and pour into a medium-sized bowl.
  3. Add the melted butter and stir to combine, making sure all the crumbs are coated.
  4. Pour the crumb into the prepared cake tin and flatten into an even layer. Place in the freezer to chill while you prepare the filling.

To Make the Cheesecake Filling

  1. Place the cocoa butter and the coconut oil in a heat-proof bowl or double boiler and place over a pan of gently simmering water. Stirring often, allow both to melt.
  2. Meanwhile, place all remaining filling ingredients in a high-speed blender.
  3. Once melted, add the cocoa butter and the coconut oil to the high-speed blender. Blend on full speed until completely smooth, scraping down the sides as necessary.
  4. Pour the filling on top of the chilled base and place it in the fridge. Leave to set for at least 4 hours.

To Make the Roasted Apricots

  1. Preheat the oven to 170c. Line a baking tray with greaseproof paper.
  2. Pit and slice the apricots into quarters. Place them in a large bowl and add the vanilla and sugar. Toss to combine. Transfer to the prepared baking tray and place in the oven.
  3. Roast for 20-25 minutes. Be sure to keep an eye on the apricots and don’t allow them to burn or lose their shape entirely. Remove from the oven and allow to cool completely.
  4. Arrange on top of the chilled cheesecake and return to the fridge to chill for a further 2 hours minimum.
  5. When ready to serve, remove from the fridge and top with the mint. Slice and enjoy!

Notes

This cheesecake is no-bake, which means easy peasy, but here’s a breakdown of the process with a few extra tips thrown in.

Keywords: vegan cheesecake

Make the Base

The recipe calls for lotus biscuits, but that’s mostly because they’re my favourite biscuit in the world. You can use digestives instead (or vegan graham crackers) but I find that the caramel flavour of lotus biscuits work really well with the vanilla of this cheesecake. Just grind the biscuits into a rough crumb in a food processor and mix in the melted vegan butter. Press into the base of a spring-form cake tin and you’re good to go!

vegan cheesecake recipe steps vegan cheesecake recipe steps vegan cheesecake recipe steps vegan cheesecake recipe steps

Make the Filling

A lot of vegan cheesecakes use agar to help them set, but I find this makes the texture gelatinous instead of creamy. Instead, we’re using cocoa butter and coconut oil, which are solid at room temperature, to help make the cheesecake set when refrigerated. Melt the cocoa butter and the coconut oil, then blend until smooth. Pour over the base and place in the fridge to set.

vegan cheesecake recipe steps vegan cheesecake recipe steps vegan cheesecake recipe steps vegan cheesecake recipe steps

Roast the Apricots

Apricots are a perfect topping for this cheesecake because they’re sharp enough to balance out the creaminess of the vanilla filling. Roasting them brings out the extra sweetness and the added vanilla ties the whole thing together. Roast the apricots until soft but not mushy – you want them to hold their shape. Allow them to cool completely before assembling the cheesecake.

vegan cheesecake recipe steps

Top the Cheesecake

Use the back of a teaspoon to check that the cheesecake is set enough to handle being topped with the apricots. If you’re good to go, place the cooled apricots on top and return to the fridge to set fully.

vegan cheesecake recipe steps

June 22, 2020

Vegan Berry Tart

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  • Author: Wicked Healthy
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Ingredients

  • 1 or 2 sheetts frozen puff pastry, thawed
  • 1 T vegan butter
  • 4 T organic cane sugar
  • 1 C cashews
  • 2 pints fresh Raspberries, Blueberries, Strawberries
  • 1 shot Oatly
  • 1 T vanilla extract

Instructions

  1. Place thawed pastry sheet on a sheet of baking paper, roll out.
  2. Fold each edge over, about 1 inch to create a rim. Press down with hands. For rustic detail, press down the outer edges with a fork.
  3. Use fingers to spread butter across the surface of the pastry. Follow by evenly sprinkling a light layer of sugar across the entire surface. Put the tray on the top shelf of the oven (you want to cook the top of the pastry). Mark the surface.
  4. Boil a kettle and soak Cashews in boiling water (enough to cover). Soak for 20 minutes until cool.
  5. Check oven and cut a few more holes into the top of the pastry to release air (no one will see this, so don’t worry about it being messy!). Leave to bake for 20 more minutes.
  6. Strain water from cashews and put them in a blender with oat milk and vanilla extract. Blend for 2 minutes. Pour mixture into a container and cool in the freezer for 20 minutes, or in the fridge until cool.
  7. Spoon custard onto the pastry center and spread evenly. Layer on fresh berries. Slice and enjoy!

Notes

Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on our Wicked Healthy Pinterest page.

Keywords: Vegan Berry Tart

June 12, 2020

Chocolate Dipped Honeycomb Vegan Candy

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  • Author: School Night Vegan
  • Yield: 4 Servings 1x
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Ingredients

  • 1.5 t baking soda
  • 200 g caster sugar (also known as “superfine” sugar)
  • 165 g golden syrup (or light corn syrup)
  • 40 ml water
  • 150 g vegan dark chocolate
  • pinch flaky sea salt

Instructions

  1. In a small bowl, measure out the baking soda. Set aside.
  2. Line a small baking tray with either baking parchment or a silicone baking mat.
  3. In a large saucepan (larger than you think you need) place the sugar, golden syrup, and water. Place the saucepan over medium heat and bring to the boil, give it a quick stir at the start but then try to leave it to bubble without stirring.
  4. Using a probe thermometer, bring the temperature of the sugar mixture to 150c. As soon as it reaches 150c, turn off the heat and vigorously whisk in the baking soda. Be careful – it’s very hot and will expand up to 3 x its size. Quickly pour the foaming mixture into the prepared baking tin.
  5. Leave the tin to cool completely for a minimum of 1 hour.
  6. Once fully cooled, use the back of a spoon to break the honeycomb into chunks. Melt the chocolate in a microwave or over a double boiler.
  7. Dip each piece of honeycomb in the chocolate and set back on the baking parchment or silicone baking mat. Allow cooling fully before serving.

Notes

Here’s a step by step guide to making your own honeycomb candy from home. As a heads-up, making any kind of caramel is super dangerous since sugar gets super hot when you melt it. Although this is a fun, easy recipe, never dip your fingers in molten sugar and don’t let kids make this recipe unsupervised.

Keywords: vegan candy

Combine Your Ingredients

Get your sugar, syrup, and water in a saucepan. This mixture is going to bubble dramatically when we add our baking soda, so choose a saucepan that is bigger than you think you need. It’s also a good idea to get your baking soda measured out before you melt your sugar, as there won’t be much time later. Also, be sure to line a baking tray with baking parchment or a silicone mat.

Bring to a Boil

We want to bring our sugar to a boil. Specifically, we want to bring it to 150c. As such, you’ll need a candy thermometer for this recipe. The temperature of the caramel is super important as it determines whether our honeycomb will set solid or not once cool. So do try to be specific with this one.

Add the Baking Soda and WHISK!

Hopefully, you have your baking soda ready, because as soon as the caramel hits 150c, you’re going to throw it into the pan. Be sure to whisk well but beware that the mixture will expand very rapidly. Once the baking soda is whisked through, pour the expanding mixture into the prepared baking tray.

 

Allow to Cool and Break

The honeycomb will still be super hot and sticky, so don’t do anything with it until it’s fully cooled. Ideally a few hours, but minimum one. Once cooled, break the honeycomb into pieces using the back of a spoon.

Melt the Chocolate and Dip

Either over a double boiler or in the microwave, melt the chocolate. Be careful not to burn it, particularly if you’re using the microwave. Once melted, dip, the honeycomb pieces and lay back on the baking parchment to cool. Once cooled, serve and enjoy!

June 5, 2020

Blueberry Buckle Cake

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  • Author: School Night Vegan
  • Yield: 12 Servings 1x
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Ingredients

For the Crumble

  • 65g plain white flour
  • 65g granulated sugar
  • 55g vegan butter
  • 1t ground cinnamon
  • Pinch flaky sea salt

For the Cake

  • 1t ground psyllium husks (or 1T ground flax/linseed) + 4t water
  • 260g plain white flour
  • 2 t baking powder
  • ¼ t fine sea salt
  • 55g vegan butter, at room temperature
  • 100g granulated sugar
  • 50g light muscovado sugar
  • 1t vanilla extract
  • 2t lemon zest
  • 240ml vegan soy yogurt, unsweetened and unflavoured
  • 3T soy milk
  • 200g blueberries (fresh or frozen)

Instructions

  1. Preheat the oven to 190c. Grease a 20x26cm baking dish or cake tin.

To Make the Crumble

  1. Place all the crumble ingredients in a medium bowl. Using a pastry cutter or two knives, chop everything together until you have a lumpy, crumbly texture. If you like your crumble much finer, rub the mixture between your finger-tips to break up the lumps of butter. Set aside.

To Make the Cake

  1. In a small bowl mix together the psyllium husks and water. If using ground flax/linseeds instead, use 1 tablespoon of seeds and 2 tablespoons of water instead.
  2. In a medium bowl, combine the flour, baking powder, and fine sea salt. Whisk well to combine. Set aside.
  3. In a separate medium bowl, place the vegan butter. Using a stand mixer or a hand mixer, beat the butter for a minute or until smooth and light. Add the thickened psyllium husks, sugars, vanilla, and lemon zest and beat again to combine. Note that psyllium husks like to clump together, so be sure to beat until smooth.
  4. Alternating between the soy yogurt and the flour mixture, add a few spoonfuls at a time, beating to combine between each addition. Once fully combined, add the soy milk and beat for a final time. You should now have a thick cake batter.
  5. Add ¾ of the blueberries and very gently fold them into the batter. Transfer the batter to the prepared baking tray or cake tin and spread smooth with the back of a spoon. Top with the remaining blueberries.
  6. Finally, top the cake with the crumble topping and place in the preheated oven for 30-35 minutes or until puffed in the centre and the crumble is browned nicely.
  7. Remove once baked and allow to cool fully on a wire cooling rack before slicing and serving.

Notes

Here’s a step by step guide break-down to the process behind this neat little cake (with some added tips thrown in!)

Keywords: Blueberry Cake

Make Your Crumble

This is our super crunchy, lightly cinnamony topping that we’ll sprinkle over the batter before baking. The aim is to roughly combine the butter, sugar, and flour to make a sort of sandy texture. It’s important not to handle the mixture too much as the butter will melt and activate the gluten in the flour, making everything tough and gross. Use knives to cut everything together and don’t overwork the topping.

  

Hydrate The Psyllium Husks

This sounds like a task from a sci-fi movie, but I promise it’s not. All you need to do is combine the psyllium husks with a little water and allow them to soak it up. Psyllium husks are our egg replacer in this recipe. They’re super high in fiber and bind the whole batter together, much like eggs do. Just be warned that they do love to clump together, so when you add them to the batter later, be sure to mix well to combine.

Weigh Out The Dry Ingredients

This one’s easy! Just combine the flour, baking powder, and salt in a medium bowl. Whisk to combine and set aside. We’ll be using this later.

Beat Together The Butter/Sugar Mixture

You’ll want to use an electric beater of some sort for this step. Beat the vegan butter until very smooth and light. Make sure it’s at room temperature before you start, otherwise the batter could split. Once beaten, add the psyllium, sugars, vanilla, and lemon zest. Beat again until smooth. This is the start of your cake batter.

 

Add The Flour Mixture and Yogurt

Next, you need to add both the flour mixture and the yogurt to the butter/sugar mixture – but don’t just dump it all in at once. Alternate between the yogurt and the flour mixture, beating gently between each addition. The batter will be rather thick when you’re done, so be sure to add the soy milk and mix gently for one last time.

 

Add The Blueberries And Crumble

We’re going to do this in two additions. First, add ¾ of the blueberries and mix them into the batter super gently. Transfer the batter to the baking tray or cake tin then add the remaining blueberries. This means the cake will have blueberries on the top AND in the middle. Before placing in the oven, top the cake with the crumble and spread it in an even layer.
 

Bake Cool and Serve

Bake the cake at 180c for 30-35 minutes. Allow cooling fully before serving.

 

May 22, 2020

Vegan Brownies w/ Peanut Butter and Banana Fudge

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  • Author: School Night Vegan
  • Yield: 15 brownies 1x
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Ingredients

  • 3 very ripe bananas
  • 1t vanilla bean paste or extract
  • 260 g vegan butter (ideally the kind which comes in a block, rather than spreadable)
  • 200 g cocoa powder
  • 2T soy milk
  • 450 g caster sugar (sometimes called “superfine” in America)
  • 150 g plain white flour
  • 1.5T espresso powder (or a strong, instant coffee)
  • 1t fine sea salt
  • 170 g vegan dark chocolate chips or chunks
  • 150 g peanut butter
  • pinch flaky sea salt

Instructions

  1. Preheat an oven to 190c or 170c fan. Grease a 26x20cm (10×8 inch) brownie tin with a little vegan butter. Set aside.
  2. Peel the bananas and place them in a medium bowl. Using a fork, mash them well. Add the vanilla and set aside.
  3. Place a medium saucepan over low heat and add the vegan butter. Stirring constantly, allow the vegan butter to melt fully, before adding the cocoa powder. Whisk well until you have a smooth, dark, glossy mixture.
  4. Add the bananas to the cocoa mixture and whisk well. The mixture might look a little split but don’t worry. Add the soy milk and caster sugar and whisk well. The mixture should combine and become smooth and glossy.
  5. In a separate medium bowl, measure out the flour, espresso powder, and fine sea salt. Whisk to combine.
  6. Add the flour mixture to the cocoa and sugar mixture. Stir to combine using a spatula or wooden spoon. Add the dark chocolate chips, reserving a few for the top of the brownies.
  7. Pour the brownie batter into the prepared baking tray and top with the reserved chocolate chips. Using a teaspoon, arrange the peanut butter on the top of the brownies in evenly distributed spoonfuls. Use a knife or bamboo skewer to swirl the peanut butter into the brownie batter, being careful not to overmix.
  8. Top the brownies with a sprinkle of flaky sea salt and place in the preheated oven. Bake for 40 minutes. When done, the edges of the brownies will look puffed and slightly cracked but the centre will still jiggle when the tray is moved.
  9. Place onto a wire cooling rack and allow to cool to room temperature (this will take around 30-40 minutes). Do not be tempted to slice or serve before they’re cooled as the brownies will still be very soft.
  10. Once cooled, you can either serve the brownies at room temperature or chill in the fridge for an hour. Chilled brownies will be very fudgy with a slight snap from the chilled chocolate chips. Room temperature brownies will be soft and gooey on the inside. The choice is yours!

Notes

Here’s a step by step guide to making the world’s fudgiest brownies – and lucky for you – it’s super simple!

Keywords: vegan brownies

vegan brownie

Mash your Bananas

Bananas do two things in this recipe: they bring bold banana flavour (obviously!) but also act as an egg replacement. This means they help to keep this recipe super fudgy and indulgent. Peel them, mash them, add your vanilla and set them aside.

vegan brownie

Make the Cocoa “Liquor”

This sounds way fancier than it is. It’s just a rather traditional method to get the most flavour out of your cocoa. Many people treat cocoa as another “dry” ingredient, adding it along with the flour, salt, etc. But if you combine cocoa with melted vegan butter like a “wet” ingredient, the final flavour is much stronger. Just melt your vegan butter in a saucepan and whisk in the cocoa until everything looks smooth and glossy.

vegan brownie

Add the Bananas, Soy Milk and Sugar

It’s now time to add the mashed bananas to the cocoa liquor. All the excess moisture can sometimes cause the cocoa mixture to split, but don’t worry. We’re going to add a little soy milk too, which will solve the problem. Soy milk is naturally high in lecithin which is a really powerful emulsifier. It’ll help stop the vegan butter and water from the bananas from splitting.

vegan brownie

Add the Dry Ingredients

Here’s where we add the flour, espresso powder, salt, and chocolate chips. The espresso powder is really here just to help take the flavour of these brownies even deeper. It adds bitterness to the chocolate flavour which makes these guys taste extra special. Be sure to use good, dark chocolate. Most chocolate over 65% cocoa solids is vegan but always check the label.

vegan brownievegan brownie

Top With Peanut Butter and Swirl

Here’s where the PB gets involved. Try to use a 100% peanut, palm oil-free variety. Not only are they better for the planet but they’re tastier and slightly runnier, which means they swirl into the batter perfectly. Transfer your brownie batter to the baking tin and top with a few spoonfuls of peanut butter. Use a bamboo skewer to swirl gently, but don’t go crazy. We want most of the peanut butter to sit on the top of the brownies.

vegan brownievegan brownie

Bake, Cool and Serve

Top with a little sprinkle of flaky sea salt and bake the brownies at 170c fan for 40 minutes. They won’t necessarily look “done” when finished – the centre will still be a little jiggly but don’t worry. This bit will become beautifully fudgy once they’re cooled. Let them chill before slicing into around 18 squares and serving!

May 8, 2020

Peach Pastries Danish Recipe

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  • Author: School Night Vegan
  • Yield: 6 pastries 1x
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Ingredients

For the Custard Filling

  • 250ml plant milk (oat is best)
  • 1/2 t vanilla bean paste
  • 50g icing sugar
  • 30g corn starch
  • pinch turmeric powder
  • 20g vegan butter

For the Peach Halves

  • 3 peaches (or six canned peach halves)

For the Pastries

  • 375g pack pre-rolled puff pastry (make sure it’s plant-based)
  • 4 T plant milk
  • 1 t vegetable oil
  • ½ t agave syrup (or maple syrup)

For Finishing

  • 80g icing sugar
  • 3 t plant milk
  • 5 T unsalted pistachios, roughly chopped

Instructions

To Make the Custard

  1. In a small saucepan, combine 200ml of the plant milk, vanilla bean paste, and icing sugar. Whisk well to combine and place over a low heat.
  2. Place the remaining 50ml of plant milk in a small bowl and add the cornstarch and turmeric powder. Whisk well until smooth and no lumps remain.
  3. Gradually whisk the cornstarch mixture into the warmed plant milk. Keep whisking constantly over low heat until the mixture thickens dramatically. Once thickened, leave the mixture to bubble a couple of times before removing from the heat and vigorously whisking in the vegan butter.
  4. Pour the custard into a baking tray (this will allow it to cool more quickly) and cover with cling film, making sure the film is making contact with the surface of the custard.
  5. Once cooled to room temperature, refrigerate the custard for a minimum of 20 minutes.

To Peel the Peaches

  1. If using fresh peaches rather than canned, fill a large bowl with ice cold water.
  2. Place a medium saucepan over medium heat and bring to the boil. Once boiling, remove the pan from the heat and carefully drop the peaches into the water. Leave them there for maximum three mins or until the skins start to split.
  3. Use a slotted spoon to remove the peaches from the hot water and put them straight into the cold water to stop them from cooking.
  4. The skin should slip off easily, but if not, you may need to use a vegetable peeler to start the process.
  5. Once peeled, halve the peaches and remove the stones. Set aside.

To Make the Pastries

  1. Preheat the oven to 200c fan.
  2. Remove the pastry from the fridge and carefully unroll onto a baking tray lined with parchment (if the end of the pastry is a little still and doesn’t want to unroll, leave it to warm up for 2 minutes).
  3. Remove the custard from the fridge and transfer it to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until smooth again. If you don’t have a stand mixer, beat with a whisk until smooth.
  4. Divide the dough into 6 squares using a pizza cutter (for me each square was 12.5cm).
  5. In a cup, mix together the plant milk, oil, and syrup. This will be your “egg wash”.
  6. Using a pastry brush, apply a small amount of egg wash to the centre of each square.
  7. Fold the corners of the square into the centre and push them down gently to stick.
  8. Add a heaped tablespoon of custard to the centre of each pastry square. Follow with a peach half and push down gently to make sure the custard squeezes out further than the peach half.
  9. Brush the pastry with the egg wash and place in the oven for 15-20 minutes or until the pastry is golden brown.

To Finish

  1. Whisk together the icing sugar and plant milk until smooth and thick enough to drizzle off the whisk.
  2. Drizzle the icing over the pastries.
  3. Sprinkle the pistachios over the pastries before serving.

Notes

This danish recipe has a couple of tricks. Find some pro tips on how to fold the danish as well how to peel a peach!

Keywords: danish recipe, peach pastry

How to Fold a Danish

There are loads of different ways to fold a danish pastry. Some are wrapped, some are simple circles, but we’re using a diamond technique because it’s very pretty! Here’s how!

  1. Slice the puff pastry. We need squares for this recipe, so measure with a ruler if you can! Most puff pastry rolls are similar in size and our squares ended up 12.5cm in size.peach danish recipe
  2. Wet the centre of your pastry square with the egg wash. Fold the corners of the pastry into the centre but leaving a small gap between each fold, so you end up with a cross shape in the middle. Push the centre down lightly with your fingertip. peach danish recipe
  3. Top with custard. You don’t want to use too much custard or it will bubble and spill out over the edges of the Danish. Just a heaped tablespoon will do it. Place it in the centre of the Danish and spread out a little with the back of a teaspoon. peach danish recipe
  4. Top with a peach half. Right in the centre, place the peach half flat side down, dome side up. Brush the edges of the pastry with the remaining egg wash and bake! peach danish recipe

How to Peel a Peach

This is a little tricky, so you can always just use canned peach halves. If you’d rather use fresh, try this method to get the skin off.

  1. Plunge the peaches into a saucepan or bowl full of boiling water (make sure it’s not still over the heat – just boiled). Leave them in there until the skin splits but for no longer than 3 minutes. peach danish recipe
  2. Remove the peaches from the boiled water with a slotted spoon and plunge them into a bowl of ice water. peach danish recipe
  3. Peel the skins off with your hands (they should slip off very easily – almost like peeling a tomato). peach danish recipe
  4. Use a paring knife to halve the peaches and remove the stones from the inside. Set them aside to use in your Danish pastries! peach danish recipe

April 22, 2020

Apple Pie Oatmeal

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  • Author: Wicked Healthy
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: Serves 2 1x
Scale

Ingredients

  • ½ of a pint/cup oats
  • 2 apples, diced (save some slices for garnish)
  • 6 dates, sliced
  • 1 tsp brown sugar
  • 1/2 t cinnamon powder
  • 1 banana, sliced
  • 23 T raisins
  • 2 T pumpkin seeds
  • ½ t vanilla extract
  • Just under a t of vegan butter
  • Fresh mint

Instructions

  1. Soak oats in 1 pint/2 cups boiling water and add dates, stir through.
  2. Heat up a cast iron pan (or any heavy-based pan) and melt butter, swirling to coat, then add diced apple. Saute with a dusting of cinnamon and brown sugar to caramelize. It’s quick.
  3. Once golden, add raisins, pumpkin seeds, and vanilla. Stir to coat. Make it your own!
  4. Set aside 4 tbsps of the apple mixture in a bowl.
  5. Add oats to the cast-iron pan and stir through to combine. Top with banana and apple slices, a couple of spoons of the saved hot apple mixture and a sprig of fresh mint.
  6. Serve and enjoy!

Notes

Hungry for more? Check out our Wicked Healthy YouTube Channel for tons more recipe videos with Derek and Chad.

 

April 17, 2020

Lemon Cake w/ Olive Oil & Coriander Seed

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  • Author: School Night Vegan
  • Yield: Serves 10 1x
Scale

Ingredients

For the Cake

  • 2 t psyllium husks
  • 7 t water
  • 3 t coriander seeds
  • zest 2 unwaxed lemons
  • 320 g caster sugar
  • 350 g plain white flour
  • 1.5 t baking powder
  • 1 t salt
  • 250 ml extra virgin olive oil
  • 250 ml soy milk
  • 2 t lemon juice
  • 1/4 t vanilla extract

For the Syrup

  • 50 ml lemon juice
  • 50 g icing sugar

For the Lemon Buttercream

  • 80g vegan butter (at room temperature)
  • 370g icing sugar (sieved)
  • 1 T lemon juice
  • 1 t lemon extract

Instructions

To Make the Cake

  1. Preheat the oven to 170c and grease two 20cm spring form cake tins. Line the bottoms with greaseproof paper.
  2. In a small bowl, combine the psyllium husks with the water. Whisk well and leave to thicken.
  3. Place a small, dry frying pan over medium/low heat and add the coriander seeds. Toast the coriander seeds for a few minutes, swirling the pan often, until fragrant. Do not allow the seeds to burn. Remove the seeds and transfer to a mortar and pestle or spice grinder. Grind roughly until coarse. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the caster sugar and ¾ of the lemon zest. Beat for 30 seconds on medium speed until the sugar is fragrant with the lemon zest. If you don’t have a stand mixer, just rub the sugar and zest together with your fingers.
  5. In a separate medium bowl, combine the flour, baking powder, salt and ¾ of the toasted coriander seeds. Set aside.
  6. In the cup of a high speed blender, place the olive oil, soy milk, lemon juice, vanilla extract and thickened psyllium husks. Blend on high speed until smooth and thick (a few seconds should do it). If you don’t have a high speed blender, a hand blender or hand whisk should work too.
  7. Add the blended olive oil mixture to the mixing bowl with the lemon sugar. If using a stand mixer, beat well with the paddle attachment until well combined. If making by hand, beat well with a silicone spatula.
  8. Add the flour mixture and beat briefly until just combined. There should be no lumps of flour but make sure you don’t overwork the batter or the cake will be thick and dense.
  9. Divide the batter between the two cake tins and place in the oven for 45 minutes or until golden brown and a skewer to the centre of the cake comes out clean.
  10. Once baked, remove from the oven and place on a wire cooling rack.. Leave to cool for ten minutes before removing the cakes from their tins and allowing to cool fully.

To Make the Lemon Syrup

  1. In a small saucepan, combine the icing sugar and the lemon juice. Mix well and place over low heat. Bring to a boil and reduce to a simmer. Allow to simmer for 3 minutes before removing from the heat.
  2. Once the cakes are cooled, use a toothpick or bamboo skewer to make holes in the tops of each cake. Use a pastry brush to apply the lemon syrup to the cakes. Leave the cakes to absorb the syrup.

To Make the Lemon Buttercream

  1. In the bowl of a stand mixer, fitted with the whisk attachment, place the vegan butter. Beat on high speed until fluffy (a few minutes). If you don’t have a stand mixer, use an electric hand whisk.
  2. Working in four batches, add the icing sugar to the mixer, whisking well between additions.
  3. Once the icing sugar is incorporated, add the lemon juice and extract. Whisk well until smooth and fluffy.

To Assemble

  1. Transfer the buttercream to a piping bag with no nozzle. Pipe half of the buttercream between the two layers of sponge. Pipe a half of the remaining buttercream in a flat layer on the top of the cake and use the remaining half to decorate.
  2. Sprinkle the remaining ground coriander seeds around the top edge of the cake and and decorate with the lemon zest. Slice and serve.

Notes

Baking a full cake can be pretty daunting, so here are a few tips!

Keywords: vegan lemon cake

Trim the lemon cake edges!

Since we’re not icing the edges of this cake, it’s good to keep things neat. Once the cakes are out of the oven, use a bread knife to carefully slice a very small layer off the circumference, just so the crumb of the sponge is revealed. If the edges aren’t too dark, you can avoid waste by blending the offcuts into crumbs and sprinkling them on top of the cake as decoration.

lemon cake sponge layer

Be liberal with the lemon syrup!

Adding a sweet, sharp citrus syrup to a sponge adds another bold punch of lemon flavour which takes this lemon cake to the next level! Be sure to make holes in the sponge first so the syrup can make it all the way through.

lemon cake sponge and syrup

Lemon Buttercream: Take your time!

Make sure your buttercream doesn’t split. Here’s how! Before beating your vegan butter, allow it to come to room temperature – this makes the fat less likely to split. Also, be sure to add the icing sugar in batches. If you add it all at once it’ll overwhelm the mix and curdle the buttercream.

lemon cake butter cream

Use acetate for neat layers!

Ever wondered how the pros get those crazy neat layers to their lemon cake? They use acetate! Make a loop of acetate the same circumference as the sponge. Slot the bottom layer in tightly before piping in your buttercream and adding your second layer of sponge. If you don’t have acetate, just use the cake tin which you baked the sponge in, but make sure it’s a tight fit and tall enough to accommodate the two layers of sponge.

 

building the lemon cake building the lemon cake building the lemon cake building the lemon cake

assembled lemon cake

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February 14, 2020

Raw Chocolate Tart W/ Hazelnut Crust

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  • Author: School Night Vegan
  • Yield: 6 servings 1x
Scale

Ingredients

For the Hazelnut Crust

  • 145 g raw hazelnuts
  • 90 g flaked toasted almonds
  • 70 g dried dates
  • 25 g dark cocoa powder
  • 55 g refined coconut oil, melted
  • 2 T golden syrup/maple syrup/agave syrup
  • Pinch flaky sea salt

For the Filling

  • 145 g dark vegan chocolate
  • 25 g refined coconut oil
  • 3 T icing sugar
  • 200 g firm silken tofu
  • 100ml plant milk
  • 1 t espresso powder
  • 1 t vanilla extract
  • 1 T cocoa powder
  • Pinch flaky sea salt

For Finishing

  • 5 T hazelnut butter (or hazelnut praline)
  • 1 T cacao nibs
  • 1 T chopped toasted hazelnuts

Instructions

To Make the Hazelnut Crust

  1. (Optional step) Place a large dry frying pan over medium heat. Add the hazelnuts and toast for a few minutes, swirling the pan often and watching them like a hawk (as they like to burn without warning).
  2. Remove from the heat and add the hazelnuts to a food processor with the remaining crust ingredients. Blend until all the nuts are chopped but the mixture is still chunky.
  3. Press the mixture into a loose bottomed pie or tart tin, starting with the base and then working up the sides of the tin. Place into the fridge to set while you make the filling.

To Make the Filling

  1. Place the chocolate and coconut oil into a heatproof bowl and set over a pan of boiling water, making sure the bowl isn’t touching the water. Melt the chocolate and coconut oil, mixing often with a silicone spatula.
  2. Place the remaining ingredients into the cup of a high-speed blender and blitz until smooth. Transfer to a medium mixing bowl and place in the fridge for five minutes.
  3. After five minutes, remove the filling from the fridge and mix well with a spatula. If the mixture is set enough to hold soft peaks, it’s ready to pipe. If not, return to the fridge for a further five minutes and repeat until it’s ready.
  4. Transfer the filling to a piping bag with a large, round piping nozzle.
  5. Remove the tart case from the fridge and remove it from the tin and place on a flat plate.
  6. Piping straight downwards, fill the case with large “hersheys kiss” shapes, working your way around in a spiral until the case is full. Place into the fridge to set fully for at least ten minutes.
  7. Once set, spoon the hazelnut puree into the gaps between the chocolate filling. Sprinkle with the chopped toasted hazelnuts and the cacao nibs. Return to the fridge for a minimum of 30 minutes before serving.

Notes

The full recipe for this tart is above, but here’s a quick visual breakdown of the process.

Keywords: chocolate tart recipe

The Hazelnut Crust

The crust for this recipe is deceptively easy! It’s just a case of blending together the ingredients until they’re super coarse. One thing to keep in mind though is your hazelnuts. I know this is pitched as a raw tart, and it 100% can be, but I promise you it’ll taste a lot better if you toast those hazelnuts! You don’t have to cremate them – in fact, please don’t cremate them – but just a bit of colour will bring out those essential oils that will set your tastebuds on FIRE (in a good way).

chocolate tart recipe  chocolate tart recipe

Forming the Crust

This bit’s also deceptively easy. It’s just a case of pressing the crust mixture into a tart tin. You can also use a pie tin, with fluted sides, but a tart tin works better since they usually have removable bases. It can be tricky to get this guy out of the tin sometimes, so you’ll need some help. Once the crust is pressed into the tin and right around the edges, you’ll need to refrigerate it.

chocolate tart recipe  chocolate tart recipe

The Filling

For the filling, you’ll need to melt together some chocolate and coconut oil. The easiest way to do this is in the microwave, however, it’s pretty easy to burn chocolate in the microwave, which tastes super bad! Instead, opt for a double boiler. These then get added with the remaining ingredients in a blender. The mixture should be super smooth and runny to begin with, but after a few short stints in the fridge, the chocolate and the coconut oil will start to set, which will mean the mixture thickens up. Keep checking the filling and giving it a good mix between fridge blasts. Once it holds soft peaks, it’s ready to be piped into the crust.

chocolate tart recipe  chocolate tart recipe

Finishing

The tart is almost finished but it wouldn’t be perfect without an extra hazelnut kick. If you can get hold of hazelnut praline paste, this is the best option for filling in those gaps between the chocolate filling. This can be pretty hard to source, however, and hazelnut butter does an amazing job here too. Sprinkle with cacao nibs and chopped toasted hazelnuts and hey presto! The best dessert ever!

chocolate tart recipe

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