Vegetarian dessert recipes

Ingredients:

100 g unsalted pecans
100 g unsalted hazelnuts
20 g mixed seeds , such as linseeds, chia
180 g Medjool dates
100 g mixed dried berries , such as blueberries, cranberries, sour cherries
200 g porridge oats
2 tablespoons oil , (I like walnut oil)
1-2 tablespoons maple syrup

Method:
Place 100g each of unsalted pecans and unsalted hazelnuts, 20g of mixed seeds, 180g of Medjool dates (destone first) and 100g of mixed dried berries in a food processor and briefly blitz until they’re all nicely chopped together.
Add 200g of porridge oats, 2 tablespoons of oil and 1–2 tablespoons of maple syrup and pulse until combined, but still with a bit of texture.
I like to go straight into portion-control mode (my nutrition team will be really proud of me!), and use a 5cm pastry cutter to portion up the 24 flapjacks there and then. For me, the easiest way to do it without getting the scales out is to scrunch and squash the mixture into a rough 75cm sausage, simply cut it in half and into quarters, then divide each piece into 6.
One by one, pat and push the portions really firmly into the cutter, pushing down in the centre and squashing the mixture up the sides with your fingers. As you push it down, remove the cutter to give you a nice round flapjack snack.
Place the snacks in an airtight container, where they’ll keep happily for up to 2 weeks. Bag up and freeze any you don’t need for a later date. If any get bashed or break up, use them as a great breakfast sprinkle.

Ingredients:

240g self-raising flour
140g golden caster sugar
1 tsp bicarbonate of soda
240g egg-free mayonnaise
2 large or 3 small ripe bananas , mashed
1 tsp vanilla extract
25g vegan dark chocolate chip

For the icing:

80g vegan margarine
250g icing sugar
25ml vegan milk (we used almond milk)
2 tbsp smooth peanut butter

Method:

Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.

When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.

For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.

Ingredients:

3 large black bananas
75ml vegetable oil or sunflower oil, plus extra for the tin
100g brown sugar
225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
3 heaped tsp baking powder
3 tsp cinnamon or mixed spice
50g dried fruit or nuts (optional)

Method:

Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.

Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.

Bake for another 20 minutes, or until a skewer comes out clean.

Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

Ingredients:

100ml vegetable oil, plus extra for the tin
275g self-raising flour
200g golden caster sugar
1 tsp baking powder
1 lemon, zested, 1/2 juiced
For the icing
150g icing sugar
½ lemon, juiced

Method:

Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.

Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Ingredients:

1 large ripe banana (around 150g)
2 tbsp golden caster sugar
¼ tsp fine salt
2 tbsp vegetable oil , plus extra for cooking
120g self-raising flour
½ tsp baking powder
150ml oat, almond milk or soya milk
syrup , sliced banana and berries, to serve (optional)

Method:

Mash the banana in a mixing bowl. Stir in the sugar, salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.

Heat a little oil in a frying pan over a medium heat. Add 2 tbsp of the batter to make American-style pancakes. You will be able to make about 4-5 at a time. Fry on each side for 2-3 mins until golden. Serve with syrup, sliced banana and berries, if you like.::

Ingredients:

110g softened butter
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
For the buttercream
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)

Method:

Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.

Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.

Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.

Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.

To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.

Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.

If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

Ingredients:

For the cake
a little dairy-free sunflower spread, for greasing
1 large ripe avocado (about 150g)
300g light muscovado sugar
350g gluten-free plain flour
50g good-quality cocoa powder
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
400ml unsweetened soya milk
150ml vegetable oil
2 tsp vanilla extract

For the frosting

85g ripe avocado flesh, mashed
85g dairy-free sunflower spread
200g dairy-free chocolate, 70% cocoa, broken into chunks
25g cocoa powder
125ml unsweetened soya milk
200g icing sugar, sifted
1 tsp vanilla extract
gluten-free and vegan sprinkles, to decorate

Instructions:

Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.

Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.

Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.

Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.

While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside. Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.

Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Ingredients:

2 cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 (15 ounce) can pumpkin puree
3 ½ tablespoons canola oil
1 tablespoon vanilla extract

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.

Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Add pumpkin puree, canola oil, and vanilla extract to the flour mixture and stir until a thick batter forms. Pour batter into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

Remove from the oven and cool completely before cutting into 1 1/2-inch squares.

Tips

Can be made into muffins with the addition of a 1/4 cup water, although cook time will change.

Ingredients:

2 kiwi
1 mango
150g pineapple
100g grapes
400g mixed berries , we used strawberries, raspberries and blackberries
1 large orange
2 tsp honey (optional)

Method:

Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.

Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.

Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you’ll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.

Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they’re large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.

Ingredients:

200 g unsalted butter , plus extra for greasing
200 g golden caster sugar
200 g dark chocolate (70% cocoa solids)
200 g gluten-free self-raising flour , plus extra for dusting
6 large eggs
2 teaspoons vanilla bean paste
1 orange
fresh fruit, to decorate , optional

BUTTERCREAM

200 g dark chocolate (70% cocoa solids)
200 g icing sugar
200 g soft unsalted butter

Method:

Preheat the oven to 160ºC/325ºF/gas 3.

Cube up the butter and place in a heatproof bowl with the sugar. Snap up the chocolate and add to the bowl.

Sit the bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave for a few minutes, until melted and combined, stirring occasionally.

Meanwhile, grease a 28cm loose-bottomed cake tin (you could also use a cheesecake tin, a 20cm square baking tin, or even a 28cm ovenproof frying pan) with butter and line with greaseproof paper. If you don’t have any paper, add a tablespoon of plain flour to the tin and shake it around until you’ve got a nice even layer, then turn the tin upside-down and tap to remove any excess.

Pour the melted chocolate mixture into a large mixing bowl and leave it to cool for 5 minutes.

One at a time, whisk in the eggs. Add the vanilla bean paste and a little grating of orange zest, then sift in the flour.

Gently fold the flour into the mix, and as soon as it’s just combined, you’re done. Pour the mixture into your prepared tin and bake for 40 to 50 minutes, or until the cake is springy to the touch, and a skewer inserted in the middle comes out clean.

Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Sometimes it sags in the middle as it cools, but don’t worry – either trim the top, or do what I do and fill it with fruit and extra buttercream!

To make the buttercream, snap the chocolate into a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave for a few minutes, until melted, stirring occasionally.

Sift the icing sugar into a mixing bowl. Add the melted chocolate, then scrunch in the soft butter and add a small pinch of sea salt. Use a spatula to mix and beat it all together (or to save yourself some effort, use a free-standing mixer).

Place the cake on a cake stand or platter, then spread the buttercream all over, using a knife to spread it out. (Or you could, of course, go super-professional and use a piping bag).

Now you can decorate the cake however you wish – we like fresh raspberries, extra chocolate shavings and lots of candles! Big smiles all round.

Tips

Use a sandwich bag in place of a piping bag if you want to get fancy with your decorations. Simply snip the corner off and you’re away.

EASY SWAPS

- When it comes to sugar, use what you’ve got – as long as you’re adding 200g, you’ll be fine. I actually made this for Petal using 130g golden caster and 70g icing sugar, because that’s what we had.

- We love chocolate! 70% cocoa is always a good bet, but honestly, use whatever you can get your hands on.

- I’ve gone for orange and vanilla to flavour the sponge here, but you could use rosewater, cardamom, orange blossom water – have fun with it.

- If you don’t need to use gluten-free flour, by all means use regular self-raising.

Article from: https://www.jamieoliver.com/recipes/cake-recipes/petal-s-birthday-cake/

Ingredients:

2 x 500 g tubs of quality vanilla ice cream
1 kg panettone
125 ml Vin Santo
3 heaped tablespoons quality raspberry jam
100 g tinned cherries , in juice
75 g glacé clementines (or other glacé fruit)
1 clementine
50 g shelled pistachios
300 g quality dark chocolate (70%)
25 g unsalted butter

Method:

This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.

Get the ice cream out of the freezer so it can soften a little while you get things ready.

Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day.

Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.

Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds.

Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices.

Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream.

Drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.

Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start).

Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt.

Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.

Article from: https://www.jamieoliver.com/recipes/fruit-recipes/winter-pudding-bombe/

Ingredients:

150 g currants
110 g sour cherries
100 g raisins
50 g chopped dates
50 g mixed peel
1 lime
½ an orange
75 ml Assam tea , cold (or Earl Grey if you prefer)
½ teaspoon mixed spice
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
2½ tablespoons brandy
½ a large cooking apple
50 g toasted almonds
170 g soft dark brown sugar
1 tablespoon golden syrup
25 g rice flour
25 g cornflour
110 g fresh gluten-free breadcrumbs
1 teaspoon gluten-free baking powder
110 g gluten-free suet
2 large free-range eggs
1 large free-range egg yolk
butter , for greasing

Method:

In a large bowl, combine the dried fruits and mixed peel. Grate in the lime and orange zest, then squeeze in the citrus juice, cold tea, spices and brandy. Stir and leave overnight for the flavours to develop.

The following day, grate the apple and chop the almonds. Add to the bowl with the sugar and golden syrup.

In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, suet and a pinch of salt. Beat the eggs and egg yolk and stir until you have a smooth mix, then stir into the fruit.

Grease a 1.5-litre pudding basin and pour in the pudding mixture until it’s ⅔ full. Cover the top with a circle of greaseproof paper, then with 2 pieces of foil and secure with string.

Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam for 8 hours, topping up with water as needed – always keep it halfway up the basin.

Once steamed, remove the pudding from the pan, carefully turn it upside down and lift off the basin. Decorate as you like and serve with brandy cream, custard or ice cream.

Article from : https://www.jamieoliver.com/recipes/fruit-recipes/gluten-free-christmas-pudding/?utm_source=facebook.com&utm_medium=referral

Ingredients:

100g (3 1/2oz) self-raising flour
50g (2oz) caster sugar
½ tsp baking powder
100ml (3 1/2fl oz) soya milk
2 tbsp sunflower oil
1/2 tsp lemon juice
1½ tsp vanilla extract
For the icing
200g icing sugar
4 tbsp soya milk
2 tsp vanilla extract
drop of food colouring
sprinkles, for decoration

Method:

Preheat the oven to gas 4, 180°C, fan 160°C.

Place cupcake cases into the hollows of a 12-cup bun tin. Measure out the flour, sugar and baking powder into a bowl.

In a separate bowl, measure out the soya milk and the oil, then stir in the lemon juice and vanilla extract. Tip the soya milk mix into the dry ingredients and whisk quickly until everything is combined. Quickly distribute the mixture evenly across the cake cases. Bake for 25 minutes until slightly browned. (An inserted skewer should come out clean.) Cool on a wire rack.

Article from: https://www.taste.com.au/recipes/dairy-free-strawberry-vanilla-cupcakes/207ab79d-437d-44cd-b37b-f23315c198b9

Ingredients:

100g (3 1/2oz) plain flour
75g (3oz) ground almonds
25g (1oz) caster sugar
1 tsp ground cinnamon
1 tsp bicarbonate of soda
½ tsp baking powder
75g (3oz) fresh or tinned pineapple
25g (1oz) chopped walnuts
25g sunflower seeds
1 large carrot
100ml (3 1/2fl oz) apple juice
1 tbsp sunflower oil

Method:

Preheat the oven to gas 4, 180°C, fan 160°C. Place 10 muffin cases into a 12-cup muffin tin. Place the flour, ground almonds, sugar, cinnamon, bicarbonate of soda and baking powder in a bowl.

Finely chop the pineapple. Put the pieces in a sieve and drain off excess liquid. Add to the bowl. Chop up the walnut pieces and add to the bowl. Add the sunflower seeds.

Now grate the carrot and mix in, then add the apple juice and oil. Briskly stir everything together, then spoon the mixture equally between the muffin cases. Bake for 25 minutes until risen and well browned. Leave to cool in the tin. Serve spread with dairy-free margarine.

Article from: https://realfood.tesco.com/recipes/dairy-and-egg-free-carrot-and-pineapple-muffins.html

Ingredients:

200g mixed dried fruit
50g candied peel
100g dried figs, chopped
100g pitted dates, chopped
50g glacè Morello cherries, halved
100ml brandy (or orange juice)
100g vegetable suet
75g soft brown sugar
½ orange, zested
½ lemon, zested
85g plain flour
½ tsp baking powder
½ tsp nutmeg
½ tsp ground ginger
1 tsp mixed spice
1 tsp cinnamon
½ tsp salt
1 apple, peeled and grated
40g breadcrumbs
1 tbsp black treacle

Method:

Grease a 1ltr pudding basin. Cut out a circle of baking paper and fit it into the base of the basin.

In a bowl, combine all the chopped dried fruit with the alcohol (or orange juice) and leave to soak for 2 hrs, stirring occasionally, to allow the fruit to soften.

In a large mixing bowl, cream together the suet with the sugar and orange and lemon zest, using a wooden spoon. Then sift in the flour, baking powder, spices and salt, and stir to combine. Add the grated apple, breadcrumbs, black treacle and the soaked fruit along with its soaking liquid. Mix well until combined.

Spoon the mixture into the pudding basin, pushing it down with the spoon and smoothing the top. Cover with a large piece of nonstick baking paper, folded to give a double thickness, then pleated in the middle (to allow the pudding to expand). Cover this with a piece of foil, tie string around the basin to keep paper and foil in place, then make a loop of string to use as a handle to lift the pudding out of the pan after cooking.

Put an upturned saucer or small plate in the bottom of a large saucepan. Carefully stand the pudding basin on the saucer, then pour boiling water into the pan so it comes about halfway up the basin. The water shouldn’t touch the foil or it may seep into the pudding. Bring to a boil, reduce to a gentle simmer, cover with a lid and cook for 4 hrs. Check occasionally to see if the water has boiled away and add more if necessary.

When the pudding is cooked, carefully lift it out of the pan and allow to cool for 15-20 mins. Turn out onto a serving plate and cut into slices to serve.

Tip: This pudding can be made up to a week in advance. Allow to cool completely, then remove the baking paper and foil. Re-cover with clean foil and store in a cool dry place until needed. Before serving, cover with paper and foil, then reheat as above in a pan of boiling water for 1 hr.

Article from: https://realfood.tesco.com/recipes/vegan-christmas-pudding.html

Ingredients:

300g ripe Gem avocado flesh (about 2)
300g ground almonds
300g caster sugar
2 lemons, zested, 1 juiced
4 medium eggs, beaten
1 tsp baking powder
½ tsp bicarbonate of soda
1 tbsp poppy seeds, plus 1 tsp to decorate
For the icing
125g soft cheese
50g butter
300g icing sugar, sifted

Method:

Preheat the oven to gas 4, 180°C, fan 160°C and grease and line 2 x 20cm cake tins with nonstick baking paper.

Blitz the avocado flesh, ground almonds and sugar in a food processor until you have a thick green paste.

Transfer to a bowl and add the lemon juice and half the zest. Add the eggs, one at a time, stirring the mixture well between additions. Mix in the baking powder, bicarbonate of soda and the poppy seeds and stir until the seeds are evenly distributed. Split the mixture between the cake tins and bake for 35-40 mins until the cakes are just firm to the touch. Remove from the oven and set aside to cool completely in the tins on a wire rack.

When the cakes are cool, beat the cheese and butter in a bowl to soften, then – working quickly – whisk in the icing sugar. Use a palette knife to spread half the icing over one cake, top with the second cake and spread the remaining icing over the top. Decorate with the remaining poppy seeds and lemon zest. The cake will keep, covered, in a sealed container in the fridge, for up to a week.

Freezing and defrosting guidelines

Freeze the un-iced cakes only. Make the cakes as above, then cool completely. Wrap well in baking paper and clingfilm and freeze. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Article from: https://realfood.tesco.com/recipes/avocado-lemon-and-poppy-seed-cake.html