Get Set: Bake! Vegan Recipes for Easter in Lockdown
With the Easter weekend upon us and lockdown baking becoming the pastime of the moment, we looked to some of our favourite sustainable chefs and foodies for inspiration. Fed up of banana bread? Try these decadent vegan bakes for size…
VEGAN CHOCOLATE COOKIE RECIPE
‘These Raspberry Chocolate Cookies are everything you want in a treat – chewy, crunchy, sweet and salty and with such a simple recipe they could be on your plate in the next 15 minutes.’ – Madeleine Shaw
SERVES 8 READY IN 15 MINUTES
150g of spelt, buckwheat or gf flour
1 tsp baking soda
1 big pinch of salt
100g of butter or coconut oil
100g of almond butter
1 tsp vanilla extract
150g of brown sugar
100g of chocolate, into chunks
100g of raspberries
In a food processor blend the butter/oil, butter, vanilla and sugar until smooth then add the flour, baking powder and salt, process for 30 seconds. Stir in the raspberries and chocolate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Roll into tbsp balls and squash down place on a baking paper lined tray and repeat with the rest of the mixture. Bake for 12 minutes at 180C
VEGAN CHOCOLATE ORANGE CAKE RECIPE
‘Whilst I’m all for making healthy choices, I really don’t see the harm in having an all singing, all dancing chocolate loaf now and then…’ – Aine Carlin
INGREDIENTS FOR THE FROSTING
120g plain flour 3 tbsp vegan margarine
70g sugar 100g icing sugar
30g cocoa powder 1 heaped tbsp cocoa powder
1 tsp baking powder 1 tsp orange extract
1/2 tsp bicarbonate of soda
45ml olive oil
120ml plant milk
1 tsp orange extract
Pre-heat the oven to 175 degrees celsius. Whisk the flour, sugar, cocoa, baking powder and bicarb together in a large bowl. Mash the banana and whisk together with the oil, plant milk and orange extract until smooth. Make a well in the centre of the flour mix and pour in the wet ingredients. Gently fold until everything has fully combined. Transfer to a greased 71/2 inch loaf tin, tap it firmly on your worktop to get rid of any air bubbles. Bake for 30-35minutes.
Whilst the loaf is baking make your frosting by whisking together the margarine, icing sugar, cocoa and extract until smooth. Refrigerate until needed. Once baked, allow the loaf to cool on a rack before removing it from the tin. Let it cool completely before roughly spreading the frosting using a spatula.
VEGAN HOT CROSS BUNS RECIPE
‘Hot Cross Buns, vegan, and better than you remember them – with melty pockets of dark chocolate. A hint of orange zest in the dough amps the flavour up a notch, making these perfect for your Easter feast.’ – The Floured Kitchen
FOR THE BUNS
250ml almond milk (lukewarm not hot or you’ll kill the yeast)
14g / 4 tsp. dried instant yeast
55g raw caster sugar
1 vanilla bean seeds scraped (keep the pod for infusing the glaze)
Zest of 1 medium orange
500g strong bread flour or all‐purpose flour
1 tsp fine sea salt
1 tsp mixed spice
1 tsp ground cinnamon
⅛ tsp freshly grated nutmeg
55g coconut oil or vegan butter melted (or olive oil)
25g chickpea flour mixed with 60ml almond milk or water
120g roughly chopped dark vegan chocolate 60 – 70% cacao
FOR THE CROSSES FOR THE GLAZE
6 tbsp flour mixed with about 5–6 tbsp 55g raw caster sugar or
water to create a very thick paste you Vanilla bean sugar
may need to add more water/flour to 60ml water
achieve the correct consistency. Vanilla bean pod from earlier
Place the warmed milk in a medium bowl and whisk in the yeast. Set aside for 10 minutes to dissolve the yeast and allow it to become activated and frothy.
Place the sugar in a medium bowl, then add in the vanilla bean seeds and the orange zest. Rub the seeds and zest into the sugar with your fingers until combined and fragrant. Then in a large mixing bowl or the bowl of a stand mixer, whisk the flour, salt, spices, and the vanilla‐orange sugar together until combined. Make a well in the centre and pour in the melted coconut oil, followed by the yeast mixture and the chickpea flour mix.
Either using the dough hook attachment of your stand mixer, or with a fork, mix the wet ingredients into the dry until a rough dough begins to form. Then either increase the speed of your stand mixer to knead the dough, or transfer the dough to a flour dusted work surface and knead for about 10 minutes – until the dough is soft, smooth and springs back slowly when you gently press a finger onto it. It should be lightly tacky to the touch, but not overly sticky. If it’s too sticky, add a little extra flour whilst kneading.
Sprinkle over the chopped chocolate, knead for another minute or two, just until the mix‐ins are evenly incorporated through the dough. If kneading in a stand mixer, make sure that the dough is not too warm when adding in the chocolate or it may melt through your dough. Gather up the dough and place in a large lightly oiled bowl, cover with a damp tea towel and leave to rise in a warm place for about an hour, or until doubled in size.
Preheat the oven to 200 degrees celsius. Lightly oil a large, shallow baking dish or a large round or rectangular baking tray. Knock the risen dough back with your fist, then divide the dough into 12 equal pieces (roughly 90 – 95g each) and roll each into smooth, tight balls. Arrange dough balls on your baking dish / baking tray in concentric circles (I don’t space mine out very much as I like them to cook closely together to reduce the amount of edges, making for softer buns – it also helps them to rise up rather than out). Cover with the damp tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
Place your flour‐water paste for the crosses in a piping bag with a small nozzle attached (or make a tight cone out of baking paper with a small hole at the end to use as a makeshift piping bag – see this youtube video for instructions) and carefully pipe a cross shape onto each risen bun. 9 Place the pan of buns into the preheated oven, on the middle rack, to bake for 15 – 20 minutes – or until risen, golden brown and hollow sounding when tapped.
While the buns bake, make the glaze – combine the sugar, water and leftover vanilla bean in a small pan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Once the sugar has dissolved, remove the pan from the heat and allow the vanilla bean to infuse while the buns cook. Remove the buns from the oven and brush the glaze generously over the hot buns. Place the pan on a wire cooling rack and leave to cool. Eat the sticky hot cross buns warm or at room temperature, sliced and toasted and spread with a little vegan salted butter.