Rhubarb curd (IDK how the one in the photo is so purple, the recipe doesn't mention any food colouring)
-
Rhubarb crumble cake
Lemon and yoghurt cake (the variant with poppy seeds)
-
Lemon and yoghurt cake (the variant with poppy seeds)
Coffee cake (no coffee in it, it is supposed to be eaten while drinking coffee), with walnuts and cinnamon filling and crumble made with almond flour. Double the recipe from Vegan Baking Bible by Karolina Tegelaar
#vegan -
Coffee cake (no coffee in it, it is supposed to be eaten while drinking coffee), with walnuts and cinnamon filling and crumble made with almond flour. Double the recipe from Vegan Baking Bible by Karolina Tegelaar
#veganLime pie from the same cookbook
#vegan -
Lime pie from the same cookbook
#veganAmbrosia cake and Silvia squares from the same cookbook
#vegan -
Ambrosia cake and Silvia squares from the same cookbook
#vegan2x plain cake bottom from the same cookbook, German buttercream (1l Alpro Soya vanilla, 4 DM Bio vanilla pudding powders, 4 Tbsp sugar, 250g Eleplant vegan butter), Allos Strawberry Rhubarb jam, strawberries
-
2x plain cake bottom from the same cookbook, German buttercream (1l Alpro Soya vanilla, 4 DM Bio vanilla pudding powders, 4 Tbsp sugar, 250g Eleplant vegan butter), Allos Strawberry Rhubarb jam, strawberries
Chocolate chip cookies from the same cookbook. I used an ice cream scoop and they are huge! Recipe in Swedish here (browser translation is fairly good) https://www.kakboken.se/recept/veganska-chocolate-chip-cookies I used the lowest amount of flour so use more.
#veganETA: krm is 'spice measure', 1 ml, the smallest Ikea measuring cup.
-
Chocolate chip cookies from the same cookbook. I used an ice cream scoop and they are huge! Recipe in Swedish here (browser translation is fairly good) https://www.kakboken.se/recept/veganska-chocolate-chip-cookies I used the lowest amount of flour so use more.
#veganETA: krm is 'spice measure', 1 ml, the smallest Ikea measuring cup.
Pumpkin cake with my usual German buttercream frosting, pumpkin muffins with and without peanut butter frosting from the same cookbook (already made and posted those in this thread). Recipe for the muffins here (in Swedish and English though not all seems to be translated): https://www.kakboken.se/recept/veganska-pumpamuffins-vegan-pumpkin-cupcakes-fghsw
Recipe for the pumpkin cake (in Swedish and English) here: https://www.kakboken.se/recept/vegansk-pumpatrta-vegan-pumpkin-cake-3s5z2
Can't find the peanut frosting on the website, but it is just 2 dl 100% peanut butter (I used 250g DM Bio), 100g soft margarine, 3dl (150g) powdered sugar, and 0.5 to 1 dl unwhipped vegan whipping cream (I used Dm Bio coconut).
This is 2 sponge layers 16cm diameter. I used baked red kuri pumpkin.
-
Pumpkin cake with my usual German buttercream frosting, pumpkin muffins with and without peanut butter frosting from the same cookbook (already made and posted those in this thread). Recipe for the muffins here (in Swedish and English though not all seems to be translated): https://www.kakboken.se/recept/veganska-pumpamuffins-vegan-pumpkin-cupcakes-fghsw
Recipe for the pumpkin cake (in Swedish and English) here: https://www.kakboken.se/recept/vegansk-pumpatrta-vegan-pumpkin-cake-3s5z2
Can't find the peanut frosting on the website, but it is just 2 dl 100% peanut butter (I used 250g DM Bio), 100g soft margarine, 3dl (150g) powdered sugar, and 0.5 to 1 dl unwhipped vegan whipping cream (I used Dm Bio coconut).
This is 2 sponge layers 16cm diameter. I used baked red kuri pumpkin.
Australian chocolate cake base, American chocolate cake base, chocolate mousse from the same cookbook. Both base layers are crumbly, American more so.
-
Australian chocolate cake base, American chocolate cake base, chocolate mousse from the same cookbook. Both base layers are crumbly, American more so.
Pannacotta from the same cookbook, with vanilla and rose water, topped with homemade rhubarb curd (also from the cookbook), Rewe vegan lemon curd, and Allos strawberry-rhubarb jam
#vegan -
Pannacotta from the same cookbook, with vanilla and rose water, topped with homemade rhubarb curd (also from the cookbook), Rewe vegan lemon curd, and Allos strawberry-rhubarb jam
#veganPrincess cake:
- 3 plain vanilla sponge layers (from the same cookbook), one trimmed for the top layer of the dome
- raspberry jam
- my standard German buttercream (3 DM Bio vanilla puding powders, 3 tablespoons sugar, 750ml vanilla soya milk, 300g Eleplant vegan butter)
- 2 Rama vegan lentil based whipping creams with some icing sugar
- green coloured marzipan (400g was a bit too little to cover the entire 28cm diameter cake, that's why the photo is taken from the top)
- pink marzipan coloured with freeze dried raspberries, ground and then sifted
- icing sugarTook 4 hours total (I always bake each layer separately).
-
Princess cake:
- 3 plain vanilla sponge layers (from the same cookbook), one trimmed for the top layer of the dome
- raspberry jam
- my standard German buttercream (3 DM Bio vanilla puding powders, 3 tablespoons sugar, 750ml vanilla soya milk, 300g Eleplant vegan butter)
- 2 Rama vegan lentil based whipping creams with some icing sugar
- green coloured marzipan (400g was a bit too little to cover the entire 28cm diameter cake, that's why the photo is taken from the top)
- pink marzipan coloured with freeze dried raspberries, ground and then sifted
- icing sugarTook 4 hours total (I always bake each layer separately).
Chocolate muffins from the same cookbook, the mild ones, and the dark ones (dark ones have less cocoa but baking soda makes them darker), unfrosted, with glitter, and with peanut butter frosting (from the same cookbook) and chocolate sprinkles
-
Lemon cake: lemon sponge layers from the Vegan Baking Bible by Karolina Tegelaar, the buttercream is my standard German buttercream blended with Rewe vegan lemon curd and some more Alsan vegan butter (can't find Eleplant anymore). Heart shaped sprinkles because 2 colleagues got married (not to each other).
-
P pelle@veganism.social shared this topic
