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Vegan Chocolate Orange Cake!
This loaf cake is filled with the bursting flavour of orange, and it is complimented with a rich chocolate! This is the last recipe that will be released in December, as I will be celebrating with my family.
Servings: 14
Freezer Friendly?: Yes
Does It Keep?: 2-3 days in an airtight tin
Ingredients:
- 140ml Soy Milk
- 1 Zested Orange
- Juice of an Orange
- 75g Dairy-Free Margarine
- 3tbsp Golden Syrup
- 1tsp Instant Coffee Granules
- 137g Self-Raising Flour
- 87g Caster Sugar
- 2tbsp Cocoa Powder
- 1tsp Bicarbonate of Soda
Method:
- Preheat the oven to 160°C (320 degrees F) and line a loaf tin with baking parchment.
2. Zest the orange into a small bowl and then juice. Add the juice to the bowl, and then add the milk and stir. Put to the side.
3. Put the margarine, golden syrup and coffee granules in a pan over medium heat. Once the margarine has melted take off the heat and leave to cool.
4. Sift the flour, sugar, cocoa powder and bicarbonate of soda into a large bowl. Next add the margarine mixture and the milk mixture into the large bowl and stir.
5. Once the batter is smooth, pour it into the tin and bake for 40-50 minutes.
Made this Recipe?
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Vegan Mincemeat Blondies
Hi everyone! Sorry this week’s recipe is a little late, I had a very busy weekend! These festive delights are a vegan twist on one of our family favourites! These blondies are truly more-ish, with the fruity spices from the mincemeat and the zesty orange flavour. Don’t over-bake these to ensure that gooey, soft texture in the centre.
Servings: 9
Freezer Friendly?: Yes
Does It Keep?: 4-5 days in an airtight tin
Ingredients:
- 1 1/2tbsp Ground Chia Seeds
- 4 1/2tbsp Water
- 125g Dairy-Free Block/ Butter
- 210g Demerara Sugar
- 3/4 tbsp Vanilla Extract
- 165g Plain Flour
- 3/4 tsp Baking Powder
- 1/2 tsp Fine Sea Salt
- 1tbsp Mixed Spice
- 1/2 tsp Ground Cinnamon
- Zest of 1 Orange
- Juice of 1/2 an Orange
- 200g Vegan Mincemeat
Method:
- Place the butter in a saucepan over medium heat until it has all melted and is bubbling. It should turn a deep amber colour.
2. Pour it all into a large bowl to cool. Whilst waiting for it to cool, line a 22x28cm baking tin with baking paper. Heat the oven to 190°C ( 374 degrees f).
3. Zest the orange and put it into a small container for a while. Make the egg substitute by putting the chia seeds in the water for a few minutes and stir it. Keep stirring until it has an egg – like consistency.
4. Measure the sugar into the butter mixture and combine. Then add in the chia seeds and mix again. Stir in the vanilla essence.
5. Tip in the flour, baking powder, salt, spices, orange zest and the orange juice. Begin to fold. Finally, stir in your vegan mincemeat.
6. Transfer the blondie batter into the tin and make it even. Bake for 20-25 minutes, or when a skewer comes out clean. It should be a golden brown colour.
Made this Recipe?
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Grandma’s Peppermint Squares!
Delicious Peppermint Squares! These can easily be made vegan by replacing the butter with dairy-free spread, and changing the chocolate to dark chocolate (that doesn’t have cocoa butter in). This recipe is fairly similar to my Millionaire’s Shortbread recipe which you can find here: https://www.thehalfvegan.com/2020/11/14/yummy-millionaires-shortbread/
Servings: 12
Freezer Friendly?: Yes
Does It Keep?: 2-3 days in an airtight tin
Ingredients:
For the Base:
- 85g Plain Flour
- 50g Caster Sugar
- 120g Butter
- 50g Cocoa Powder
For the Peppermint Layer:
- 1tsp Peppermint Extract
- 2-3 drops Green Food Colouring (liquid)
- 150g Icing Sugar
- 75g Butter
For the Top:
- 225g Milk Chocolate
Method:
- Line a 7inch tin with baking paper and set the oven to 180°C (356 degrees F).
2. To make the base, cream the butter, cocoa powder and sugar in a bowl with an electric mixer. Add in the flour after and mix again. It should have a crumby dough consistency.
3. Pour the dough the tin. Firmly press it down into the bottom of the tin. Bake for 25 minutes or until a skewer comes out clean. Put to the side to cool.
4. Next, measure the butter – for the peppermint layer- in a bowl and then cream with an electric mixer. Then add in the icing sugar and mix again. Add in the food colouring and the peppermint extract. Mix it all together. It takes a little while to get the right texture but it will eventually be a creamed butter texture. Put to the side until the base has fully cooled.
5. When the base has cooled spread the peppermint layer evenly on top of the base, and leave to set for 30-45 minutes.
6. Once set, melt the chocolate and leave to cool until the chocolate is runny and moderately cold. Then spread it over the rest of the slice and leave in the fridge until the chocolate is hard.
Made this Recipe?
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