How to make a Chocolate Christmas Cake
Ingredients:
for the cake:
2 cups soya milk
2 tsp. apple cider vinegar
400g plain flour
60g of cocoa powder
1 tsp. baking powder
1 tsp. bicarbonate of soda
half tsp. salt
140ml rapeseed oil
330g unrefined sugar
2 tsp. vanilla essence
for the buttercream:
50g vegan margarine
50g trex
200g icing sugar
1 tbsp. cocoa powder
jam
Method:
grease 2 x 8” sandwich tins.
turn on oven to 180C, 160C Fan, 350F or gas number 4.
pour 2 cups of soya milk into a jug and add 2 tsp. of apple cider vinegar and set aside
in a bowl add:
400g plain flour
60g of cocoa powder
1 tsp. baking powder
1 tsp. bicarbonate of soda
half tsp. salt
140ml rapeseed oil
330g unrefined sugar
mix thoroughly.
measure out 140ml rapeseed oil and add to milk mixture.
add 2 tsp vanilla essence to milk mixture.
add milk mixture to dry mixture a little at a time, until all mixed in.
pour mixture into tins and bake in the oven for 40 minutes, until a sharp knife comes out clean.
leave the cakes on a rack to cool.
when cold spread jam on the inside of one sponge.
make buttercream by mixing the following together:
50g vegan margarine
50g trex
200g icing sugar
1 tbsp. cocoa powder
spread half the buttercream mixture on the inside of the other sponge and sandwich the sponges together.
use the rest of the buttercream to spread on the top of the cake. run a fork through it to make it look like wood, a bit like you would do to a yule log. sprinkle with some sieved icing sugar and add some cake decorations.
slice and serve, very yummy.
will keep for about 5 days before it goes stale. or you can freeze slices and defrost the slices a few hours before you want them.
How to make a Vegan Christmas Pudding in the microwave
Ingredients:
2 tbsp. chia seeds
30g breadcrumbs
70g plain flour
1 tsp. mixed spice
70g vegan margarine
100g soft brown sugar
250g mixed dried fruit
60g glace cherries
30g ground almonds
1 medium grated apple
grated rind of one satsuma
juice of one satsuma
1 tbsp. brandy
1 tbsp. sherry
2 tbsp. soya milk
1 tbsp. black treacle
Method:
put 2 tbsp. of chia seeds into a jug and add 6 tbsp. of water, mix and set aside.
put the following into a large bowl:-
30g breadcrumbs
70g plain flour
1 tspn mixed spice
70g vegan margarine
100g soft brown sugar
250g mixed dried fruit
60g glace cherries
30g ground almonds
1 medium grated apple
grated rind of one satsuma
juice of one satsuma
1 tbspn brandy
1 tbspn sherry
2 tbspn soya milk
1 tbspn black treacle
add the chia seed mixture and mix everything together very thoroughly.
put mixture into a 2 pint pudding bowl
cover with a lid with a vent, or cover with clingfilm and pierce one hole with a sharp knife.
for a 750 microwave (adjust if necessary depending on your microwave)
6 minutes on medium
rest for 3 minutes
5 minutes on medium
rest for 20 minutes
scoop out portions and serve with vegan cream, custard or ice cream.
can be stored for a week in the fridge and individual portions can be re-heated in the microwave for a few seconds.
How to make a Vegan Christmas Cake
Ingredients:
450g mixed dried fruit
100g glace cherries
100g crystalised ginger
100g dark brown sugar
50ml brandy
50ml sherry
160ml soya milk
100ml rapeseed oil
230g flour
25g ground almonds
grated rind of 1 lemon
pinch allspice
1 tablespoon of black treacle
Method:
turn on oven to 130C, 110C fan, 250F or gas number 1.
line a 22cm cake tin.
into a bowl add:
450g mixed dried fruit
100g chopped up glace cherries
100g chopped up crystalised ginger
100g dark brown sugar
50ml brandy
50ml sherry
160ml soya milk
100ml rapeseed oil
230g plain flour
25g ground almonds
grated rind 1 lemon
pinch of allspice
1 tablespoon black treacle
mix altogether using a wooden spoon.
pour mixture into prepared lined tin.
cover with baking parchment to prevent burning.
put in oven for about 1.5 hours, check regularly. It is cooked when a thin sharp knife is put into it and it comes out clean.
leave to go completely cold if you wish to marzipan and ice it.
store in an air tight container, should keep for about a month, but who’s going to wait that long?
How to make vegan Mince Pies (makes 18)
Ingredients:
230g of plain flour
110g of vegan margarine (like vitalite)
1 jar of mincemeat
Method:
turn the oven on at 180C, 160C fan, 360F or gas number 4.
food processor - put the flour and margarine in the food processor and mix until you have a mixture that resembles fine breadcrumbs. Add the water gradually until it binds together.
or by hand - rub the margarine into the flour until it resembles fine breadcrumbs, add the water gradually until it binds together.
roll out onto a floured table with a floured rolling pin.
use two different glasses, a big one and a smaller one. The big glass rim should be a little bit bigger than the patty tin circles. Cut out 18 circles and place in the bottom of the patty tins.
put a teaspoon of mincemeat into each patty tin on top of the pastry.
cut out 18 circles with the smaller glass.
brush water on one side of the circles and place them water side down on top of the mincemeat. press the edges together.
brush each mincepie with soya milk and put two slits in the top of each mincepie with a sharp knife.
bake in the oven for 20 minutes.
leave to cool, the sugar will keep them hot for a long time, leave for at least half an hour before eating, to be on the safe side, and then scoff the lot, yummy!!!
How to make vegan rum truffles
Ingredients:
140g of soft dates, like medjool
150g of unsalted cashew nuts
1 teaspoon of cacao or cocoa powder
2 teaspoons of rum
1 teaspoon of water
120g of glace cherries
bar of vegan chocolate
ground almonds
handful of flour
Method:
put the dates, cashew nuts, cacao or cocoa powder and rum into a food processor and blend, if required add a teaspoon of water to bind all the ingredients together. I normally find I need just over 1 teaspoon of water.
add the cherries and pulse until they are incorporated into the mixture but not chopped up too small.
put a handful of flour onto the table in order to break up the sticky mixture into 12 lumps. Roll each lump into a ball.
put some baking parchment on a baking tray to prevent the balls from sticking to the tray.
melt some chocolate in a bowl, either in the microwave or in a bowl in a saucepan of hot water. Dip each ball into the chocolate and place on the prepared baking tray.
sprinkle with ground almonds.
put in the fridge for a couple of hours.
enjoy.
will keep in the fridge for up to 5 days ….. as if!!!
How to make sherry gravy
Ingredients:
1 pint of water
1 vegan stock cube
3 tablespoons soya sauce
1.5 tablespoons of redcurrant jelly
2 to 3 tablespoons of cornflour
salt and pepper to taste.
Method:
Pour 1 pint of water into a saucepan and heat up.
add a vegan stock cube and stir into the hot water until dissolved.
add 3 tablespoons of soya sauce and stir in.
add 1.5 tablespoons of red currant jelly and stir in.
pour some of the gravy into a jug and gradually add 2 to 3 tablespoons of cornflour until you have a paste.
heat up the gravy until it is just under boiling and gradually add the cornflour paste until it is blended in.
turn the heat up and keep stirring until the gravy becomes thicker.
turn down the heat and add 1.5 tablespoons of sherry and salt and pepper to taste.
serve over a lovely nut roast and enjoy.
Ingredients:
1 tablespoon of rapeseed oil
2 sticks celery
1 medium red onion
4 garlic cloves
1 ½ cups of red wine
7oz chopped chestnuts
7oz chopped cashew nuts
2 tablespoons of flour
4 oz breadcrumbs
4 oz dried cranberries
4 oz vegan cheese
2 tablespoons of linseed/flaxseed
3 tablespoons dried parsley
1 tablespoon of brandy
½ teaspoon paprika
½ teaspoon thyme
½ teaspoon basil
salt
pepper
16. add paprika
17. add thyme
18. add basil
19. add salt and pepper
20. add brandy
21. mix everything together
22. put into lined 2lb loaf tin, press down and smooth over the top
23. put in oven for 40 minutes
24. take out of oven and cool for 10 minutes before turning out.
25. when turning out, either slice for immediate serving or
26. freeze for up to 3 months
27. defrost in fridge for 24 hours
28. cut into slices and heat in oven at 180C 160C(fan), 360F or gas number 4
29. heat through for about 20 minutes
30. serve with traditional Christmas dinner trimmings
Method:
1. Heat oven at 160C (fan) 180C, 360F or gas number 4.
2. Fry rapeseed oil in frying pan over a medium heat.
3. add chopped up celery.
4. add chopped up red onion.
5. add minced garlic cloves
6. when everything is cooked, add red wine.
7. add chopped chestnuts
8. add chopped cashew nuts
9. turn off heat
10. add flour and stir in
11. add breadcrumbs
12. add dried cranberries
13. add vegan cheese
14. add linseed/flaxseed
15. add dried parsley