5 Vegan cake recipes with the wow factor – healthista

Whinney’s cake recipes are all plant-based and built to be easy to follow. ‘As a vegan, searching for expensive or difficult to find ingredients can be really off-putting and take the joy out of cooking,’ says Whinney. ‘Vegan-specific products like cheese substitutes are wonderful, but if a recipe relies on them, it can make it hard to get started.’

To make the frosting, put the chocolate and dairy-
free spread in a heatproof bowl. Sit it over a pan of just simmering water and stir occasionally until melted. Remove from the heat and leave to cool a little, then stir in the milk and slowly add the icing/confectioners’ sugar, beating as you go, until it begins to thicken and become glossy. Put in the refrigerator to set.

To assemble the cake, remove the frosting from the refrigerator and beat until glossy.

Spread generously over one of the sponges, top with most of the raspberries then top with the other sponge and cover with the remaining frosting, and use a knife to neaten. Top with the remaining raspberries and a dusting of icing/confectioners’ sugar or cocoa, if using. Pear & raspberry tart with pistachio frangipane

This is a great dinner-party showpiece as it both tastes and looks gorgeous. Pear and raspberry work so well together, the raspberries adding the necessary tartness to offset the sweetness of the pear. This is excellent unadorned but a trickle of dairy-free cream would be a nice addition. Use a light hand with the pastry for a deliciously crisp and flaky result.

Roll out the pastry on a lightly floured board so it is slightly larger than the tart pan, then transfer it to the pan, pressing it into the base and letting it overlap the sides.
Fill with parchment paper and baking beans. Bake for
15 minutes, then remove the beans and paper and return to the oven for 3 minutes to crisp up. trim the edges to neaten and set aside. turn the oven down to 180°C/350°F/Gas 4.

Add half the raspberries to the frangipane and stir them in gently, then spoon into the pastry base being careful not to over-fill. Press in the pears, then scatter in the remaining raspberries, pushing them into the frangipane. Bake for 40 minutes, until golden. The top will still be wobbly, but will set as it cools. Leave to cool in the pan before releasing. Transfer to a serving plate or board, scatter over the remaining pistachio nuts and dust with icing/confectioners’ sugar. Banana & walnut loaf cake

The chocolate in this was a last-minute decision, not essential but quite delicious. Leave
it out if you prefer. You should get just enough juice from one can of chickpeas/garbanzos for this, but don’t worry if it is a little under. The bananas keep this cake moist and sweet but it would be extra delicious drizzled with melted dark chocolate.

Put the flours, baking powder, salt, nutmeg and sugar in
a bowl and mix together, then pour in the wet mixture and beat together using a wooden spoon until smooth. stir in the walnuts and chocolate pieces. spoon the mixture into the prepared pan and level the top, then top with the sliced banana, pushing it slightly into the mixture. Bake for 1–11⁄4 hours, or until a skewer comes out clean when poked in the middle.

This cake can be as humble or extravagant as you want – leave it naked and enjoy a slice with an afternoon cup of tea or slather it with fondant and it’s fit for a celebration. The chia seeds aren’t just for crunch, they act as a binding agent in place of eggs. Carrots make this cake lovely and moist and the mix of spices brings a fragrant warmth.

Put the flours, baking powder, bicarbonate of soda/baking soda, spices, orange zest and sugar in a large bowl and mix to combine. In another bowl, put the orange juice, oil and chia seed mixture and stir to combine. add this to the flour mixture and stir well, then add the carrots, three-quarters of the nuts and the sultanas/golden raisins and stir again.

Divide the mixture equally between the pans, level the tops and bake for 30–35 minutes until risen and golden and a skewer comes out clean from the middle. If it has wet mixture on it, leave it for another 5 minutes, then test again. when ready, remove the pans from the oven and leave to cool on a wire rack for 10 minutes, then loosen the edges, turn the cakes out onto the wire rack and leave to cool completely.

Put the nuts in the bowl of a food processor and whiz until roughly chopped.Then tip in the fruit and the soaking water and whiz until blended but still with some texture – it is best to use the pulse button. add the cocoa/unsweetened chocolate powder and maple syrup and pulse to combine. scrape the mixture out into the prepared pan, spread it out and smooth the top. Put in the refrigerator to chill and set for a few hours.