Our Chocolate Hazelnut Wedding Layer Cake

Vegan Hazelnut Chocolate Wedding Layer Cake Vegan Hazelnut Chocolate Wedding Layer Cake Vegan Hazelnut Chocolate Wedding Layer Cake Vegan Hazelnut Chocolate Wedding Layer Cake

What’s that sound?

*Sound of wedding bells*

Just kidding, I’m not getting married in a church, so there are no bells involved.

But the rest is true: by the time you read this, I’ll be walking down the aisle towards the next chapter of my life, and to be perfectly honest, I can’t bloody wait for it anymore because I’ve planning it for so long now!

There are big changes coming ahead: I’m moving jobs and moving across the country (back to the Big Smoke), but I’m marrying my absolute best friend here in bonnie Scotland first. It’s been a tumultuous year leading up to this point.

And of course it didn’t really happen if you didn’t celebrate it with cake.

Can I tell you a secret? I’m sick to death of this cake. I never want to bake it again. I’ve been through so many trials that I just want it to turn out perfectly on the day so I can finally enjoy it, and then I never want to hear about this cake again.

I went through quite a few trials of this cake, even baking it at a friend’s house to be sure I’d be able to bake it in a different oven, the day before the wedding, and I thought after trialling 7 or 8 I’d nailed it… but something about it still felt a little off. I kept thinking that this was the cake I’d present to my guests, and yes it looked pretty, but the crumb could be better, there were air pockets in places if I wasn’t careful with folding the ingredients together…

And then it hit me.

Vegan Hazelnut Chocolate Wedding Layer Cake
Vegan Hazelnut Chocolate Wedding Layer Cake

I was trying to make a chocolate hazelnut layer cake recipe from scratch when I already had one on the blog.

Cue me yelling to myself: WHY ARE YOU TRYING TO REINVENT THE WHEEL, CLEM?!

I dusted off the ol’ recipe and doubled it up to make the layers. I’d forgotten how good this cake tastes – soooo hazelnutty, so damn good. I wanted it to look like a proper layer cake with buttercream icing though so while I kept the recipe for the cake layers the same, the whole thing is a very different to the original.

And yes, while I’m very proud that I did this, if you asked me… no I would never, ever do this again. WHAT A BLOODY STUPID THING TO STRESS YOURSELF OUT LIKE THIS BEFORE YOUR WEDDING.

But the stress is over now. I’ve got my pretty dress on, a glass of bubbly in my hand, and my best friend waiting at the end of that aisle. Cheers to that.

Vegan Hazelnut Chocolate Wedding Layer Cake

Our Chocolate Hazelnut Wedding Layer Cake

Note: this is based on my recipe for Boozy Hazelnut Chocolate Cake. For the cake layers, you basically want to make the recipe twice. Don’t double it. I’ve tried and honestly if you haven’t got some kind of industrial kitchen mixer there’s just too much batter to handle at once, so it’s easiest and safest to make the recipe ones, put two layers in the oven, and then do it again. Up to you if you want four layers or just three. Three is about all I can fit in my travel cake tin, so that’s what I went for, but you could go bigger.

The cake layers freeze very well. I made the layers at home, froze them, then took them with me to my Airbnb and assembled the cake there before taking it to my wedding.

Ingredients:

Cake:

The cake layers from this recipe, twice

Buttercream:

250g vegan margarine (I use Stork)
500g icing (confectioner’s) sugar
50g dark cooking chocolate, chopped
1 tbsp hazelnut milk

Chocolate drip and decoration:
1 tbsp Frangelico
100g chocolate
1 tbsp hazelnut milk

Ground hazelnuts, to dust
Chocolate hazelnut paste, to spread between the cake layers

Instructions:

  1. Pre-heat your oven to 180ºC/gas mark 5/350ºF.
  2. Start by baking the cake layers. Line and grease 2x 20cm springform or loose bottom tins.
  3. Prepare the cake batter as per the recipe linked above, then divide the batter equally between the two tins. Bake for about 40 minutes.
  4. Meanwhile, prepare the icing. Start by melting the chocolate and hazelnut milk in a small saucepan over low heat. Stir lots to prevent the chocolate from burning. Using an electric whisk, whisk the margarine and the melted chocolate together,  then progressively add the icing sugar until totally incorporated. You should now have a smooth icing. Place in the fridge till needed.
  5. When you have the first two cakes ready, let them cool and then release from the tins. Clean, line and grease your tins again. Time for round two: make the same recipe again, divide between the two tins, bake again.
  6. When 3-4 cakes have completely cooled, level them if needed (I rarely do). Place the first layer on your prettiest cake stand, spread some hazelnut chocolate paste over it then about 1/5 of the buttercream. Smooth out a thick layer, then place cake layer number 2 on top of this. Repeat the same with the hazelnut chocolate paste and buttercream. And so on. I don’t usually put hazelnut chocolate spread on the top layer but don’t let me stop you. Use the rest of the buttercream to spread over the sides and top of the cake. Using a cake spatula, make the icing as even and smooth as possible (it’s not that different from plastering).
  7. Place the cake in the fridge while you prepare the chocolate drip. The cake should be very cold by the time you drizzle the melted chocolate over it, so that it can grip onto the buttercream and set quickly (otherwise it will drip too far down). The drip needs to be liquid enough to fall down the sides in elegant drips, but not so thin that it will run to the bottom and leave a thin layer over the cake.
  8. Melt the chocolate in the Frangelico and hazelnut milk in a small saucepan over low heat. Stir lots to prevent the chocolate from burning. Set aside to cool when there are no more lumps. Keep an eye on it and keep stirring it every so often: it should be running, not gloopy, but it should also hold on to a wooden spoon just a little; if it runs off like water, it’s not set yet, or you’ve added too much liquid. Once it’s the right consistency, slowly drizzle onto the centre of the top of the cake. It should pool in the centre and start spreading to the sides, and eventually drip over. You can also help spreading with a spatula or wooden spoon. Dust with ground hazelnuts.
  9. Place in the fridge to set, and serve when ready! Eat within 2 days and keep refrigerated.

 

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Love and cookies,

Boozy Hazelnut Chocolate Cake

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Boozy Hazelnut Chocolate Cake | The Vegan Cookie Fairy | #baking #cake #chocolate #hazelnut #vegan
Boozy Hazelnut Chocolate Cake | The Vegan Cookie Fairy | #baking #cake #chocolate #hazelnut #vegan
Boozy Hazelnut Chocolate Cake | The Vegan Cookie Fairy | #baking #cake #chocolate #hazelnut #vegan
Boozy Hazelnut Chocolate Cake | The Vegan Cookie Fairy | #baking #cake #chocolate #hazelnut #vegan
Boozy Hazelnut Chocolate Cake | The Vegan Cookie Fairy | #baking #cake #chocolate #hazelnut #vegan Boozy Hazelnut Chocolate Cake | The Vegan Cookie Fairy | #baking #cake #chocolate #hazelnut #vegan

Boozy Chocolate Hazelnut Cake

  • Servings: serves 10-12
  • Print

Ingredients
Cake

400g self-raising flour
100g Suma whole, raw hazelnuts
100g soft light brown sugar
a pinch of salt
1 chia egg (1 tbsp chia seeds + 3 tbsp water)
350ml Rude Health hazelnut milk
1 tsp apple cider vinegar
100g Montezuma 73% cook’s chocolate
150g vegan margarine/butter substitute
1 tsp vanilla extract

Boozy chocolate ganache
200g Montezuma 73% cook’s chocolate
Coconut cream from 1 can of coconut chilled overnight
2 tbsp Frangelico
Garnish
Suma whole, raw hazelnuts, to garnish
Instructions
  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Line and grease a round, springform tin measuring 20cm diameter (8 inches).
  2. Grind the hazelnuts to a fine powder in a food processor or blender. Don’t blend too long or they’ll turn to butter!
  3. Mix the chia seed egg in a small bowl and in another, larger, combine the hazelnut milk and apple cider vinegar. Set aside to curdle.
  4. Melt the vegan margarine in a small saucepan over medium heat. Add the couverture chocolate buttons and stir gently until evenly melted, then remove the pan from the heat.
  5. Combine the dry ingredients – flour, ground hazelnut and sugar – in a large (REALLY large) mixing bowl. Make a well in the centre. Slowly pour in the curdled hazelnut milk as you continuously stir with a spoon or spatula, then do the same for the chia seed egg and melted chocolate. Take care to scrape the bottom of the bowl to fold in every last bit of the dry ingredients.
  6. Pour the batter into the lined and greased cake tin and bake for 40-45 minutes.
  7. Meanwhile, prepare the filling: in a small saucepan over medium heat, gently warm up the milk and hazelnut butter. Add in the chocolate. When the chocolate starts to melt and ooze and into the milk and hazelnut butter, stir with a wooden spoon until dissolved. Set aside to cool a little.
  8. For the ganache, open the can of chilled coconut (do not shake it) and discard the water. Melt the remaining cream in a small saucepan over medium heat. Add the chocolate and stir with a wooden spoon to melt. Set aside to cool, then place in the fridge to set.
  9. When the cake is cooled, slice it in half using a bread knife. Careful lift the topmost part onto a plate. Spread the filling over the lower half, then sandwich the top half of the cake on top. When the ganache has set in the fridge (after approx. half and hour) cover the cake with it. I use a spoon to do this, but you could use a palette knife if you wish.
  10. Garnish with hazelnuts if you wish. Keep in the fridge for up to 3 days.
By Clémence Moulaert
Adapted from  Vegan Walnut Coffee Cake

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Love and cookies,

thevegancookiefairysignature-2

Disclaimer: This post is sponsored by Suma Wholefoods. All opinions are my own. 

Walnut Coffee Cake (Gluten-Free)

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#Vegan #Glutenfree Walnut Coffee Cake | The Vegan Cookie Fairy
#Vegan #Glutenfree Walnut Coffee Cake | The Vegan Cookie Fairy
#Vegan #Glutenfree Walnut Coffee Cake | The Vegan Cookie Fairy
Earlier last week, I sat on a blue plastic chair in A&E, crying to my mother on the phone.

How am I here again? I thought to myself. And why the hell am I crying? It was only a foot injury, and probably a minor one, but in the moment it was turning my whole world upside down. I tried to put things into perspective: my best friend nearly died and was rushed to hospital just a couple of weeks previously – that was something to cry about. I’d only tripped and twisted my ankle, possibly fractured my metatarsals.

The worst thing was, this is the second time I’ve tripped over the step outside the front door of my building, and injured the same foot in the same spot. Both times, the injury could have been prevented had I not rushed out the door at the last minute, or been fumbling in my pocket for my phone, or something equally stupid. If I just stopped trying to do 1,349,284 things in a day, maybe I wouldn’t have missed the step and tripped in front of those construction guys on the street. (Hey, at least they didn’t laugh.)

Remember how I wrote about being too busy and life passing me by? I managed to slow down for about 48 hours and then hopped back onto the crazy train. I know it’s no good for me – I get palpitations when I check my monthly to-do list, which I end up checking about 20 times in a day sometimes – and yet I can’t stop. Well I can, but I haven’t yet reached the life-threatening epiphany that will mend my ways. Can a to-do list tendency really kill me? Maybe. Probably.

I have this deep, dark fear that if I don’t do 10 times more than is required of a normal, healthy human being, I will fail somehow. Fail whom? No idea. No one’s actually requiring me to go above and beyond in every little mundane detail. I know this blog is no therapy session or AA meeting (Hi, my name is Clem and I’m a compulsive over-achiever… Hiiii, Cleeeem) but if any of you lovely readers have tips to overcome the demons that tell me I’m never trying hard enough, my sanity will appreciate you all the more for sharing them.
#Vegan #Glutenfree Walnut Coffee Cake | The Vegan Cookie Fairy
In the meantime, here’s an overachiever cake for you. I don’t think I’ve ever had so many compliments about any baked goods so far from my office colleagues, and I kind of wish I hadn’t brought the cake to work because I would have liked to eat more than one slice of it. It is phenomenal. It looks pretty impressive, if I do say so myself, and it tastes even better. If you ever feel like your life’s a mess, make this cake, see how people marvel over it like it’s an original Picasso, and tell me if you still feel bad.

Oh and… I deleted my weekly to-do list. Almost deleted the monthly one but then I panicked because I don’t think I’ll survive Christmas without it. Baby steps!
#Vegan #Glutenfree Walnut Coffee Cake | The Vegan Cookie Fairy

GF Walnut Coffee Cake

  • Servings: serves 10-12 people
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Ingredients

For the cake

400g (2 cups packed) Dove’s Mill self-raising, gluten-free flour
100g (1 cup) Suma walnut halves, ground to flour
180g (2 cup) Suma demerara sugar
1 tbsp ground flaxseed + 3 tbsp water
180ml (3/4 cup) Suma coconut oil, melted
350ml (1 cup + scant 1/2 cup) soya milk
1 tsp apple cider vinegar
1 tsp vanilla extract
4 tsp coffee extract

For the ccoffee cream frosting

3 tins of full-fat coconut milk, chilled in the fridge overnight (700g total, or 24.5oz)
4 tbsp icing sugar
2 tsp coffee extract
a drop of vanilla extract

For the caramelised walnuts

8-10 Suma walnut halves
60g (1/3 cup) Suma demerara sugar

Instructions

For the cake

  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Line and grease a round, springform tin measuring 20cm diameter (8 inches).
  2. Add the dry ingredients in a large mixing bowl, lightly combining with a fork.
  3. In a big cup, combine the soya milk and apple cider vinegar. Set aside to curdle.
  4. If you haven’t already, melt the coconut oil. Make a well in the centre of the dry ingredients. Add this, the vanilla and coffee extract and curdled soya milk to the bowl of dry ingredients, and fold them in.
  5. Pour the cake batter into the cake tin, smoothing out the top with a spatula.
  6. Bake for 40-45 minutes, or until a knife comes out clean.
  7. Now prepare the coffee cream frosting: in a large mixing bowl, whip all the ingredients together, either with a hand-held whisk or an electric one. When the cream is smooth and glossy, place in the fridge.
  8. For the caramelised walnuts: line a tray with baking paper. Add the sugar to a small saucepan on medium to high heat and leave to melt. After about 10 minutes, the sugar will have bubbled and turned to caramel – DON’T stir it, as that will disturb the process. Drop each walnut half in, one at a time, stir it around in the caramel and then lift it out with a teaspoon. Place onto the baking paper to cool.
  9. When the cake is baked and cooled, slice in half through the middle. Spread a third of the frosting over the bottom tier of the cake, then sandwich the other tier on top. Frost the cake with the remainder of the frosting.
  10. Decorate with the caramelised walnuts when they are cool.

Keep in the fridge for up to 5 days.

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Love and cookies,

thevegancookiefairysignature-2

GF Vanilla Madeleines with Chocolate & Pistachio Ganache

Vanilla Madeleines Chocolate and Pistachio Dip #vegan #glutenfree
Oh hey, did you notice those two wee letters in the title of this post? I heard your prayers and have been baking my little butt off to learn to make gluten-free bakes, because I appreciate that everybody wants to eat cake, and allergies shouldn’t prevent you from doing that. I used to dread gluten-free baking, but I think I’m getting better at it – so thank YOU for the motivation.

Click here to enter the treasure trove of gluten-free desserts, and go bake yo little heart out. 
Vanilla Madeleines Chocolate and Pistachio Dip #vegan #glutenfree
Edinburgh Sunset Skyline
Being an adult is a funny thing. I don’t just spend my time baking gluten-free cakes, you know – I seem to spend my time doing lots and lots and lots and lots of things. So many, in fact, that anytime I get to sit down for just five minutes, my body begs me not to get up, and I sometimes end up just staring out the window, watching the sunset dapple the Edinburgh rooftops pink and gold and amber. It’s so pretty where I live. I haven’t enjoyed it as much over the summer as I’d like because, ironically, I spent a lot of time indoors – learning a new craft at my job, which I love, or improving my flat and in so doing, learning DIY. It’s been a year of learning.

Learning to make ends meet on a job that didn’t even pay me a living wage. Learning to say yes to my intuition. Learning to take a deep breath, and plough on, and on, and on, no matter how hard it gets. Learning to say no, this isn’t working anymore, and say goodbye. Learning to fix things by myself. Learning to say, you know what, you don’t get to speak to me like that – fuck off. Learning to be alone, and to be ok with that.

You spend a lot of time doing lots of things you’d rather delegate to someone else when you’re an adult. And I’m lucky, cause I still live on my own so I don’t have to answer to any husband or discipline misbehaving children. (Let’s not pretend like the cat actually listens to me, the cheeky bugger does what he pleases. But hey, he’s low maintenance.) I spend five days a week working in an office, and I find the quick succession of weekdays and weekends makes the year go by in a flash. Is this what the next 42 years have in store for me? The thought makes me feel unsettled sometimes, and not a little anxious that time is slipping by and I have no control over anything at all.

So these days, it’s a rare treat when I take the time to bake something as pretty and delicate as madeleines, and dip them in chocolate ganache and then think, you know what, I’ma dip this in crushed pistachios just because I want to. Looking at how sophisticated they were, I felt quite grown-up indeed.

It’s not all fun and games. But if there are madeleines involved, in my opinion, you’re doing ok.
Vanilla Madeleines Chocolate and Pistachio Dip #vegan #glutenfree
Edinburgh Skyline Sunrise
Vanilla Madeleines Chocolate and Pistachio Ganache #vegan #glutenfree

GF Vegan Vanilla Madeleines

Ingredients:

For the madeleines:

135g (2/3 cup + 1 tbsp) gluten-free plain flour
3 tbsp icing sugar
1 tsp baking powder
60ml (1/4 cup) melted coconut oil
125ml (1/2 cup) soya milk
1 tsp apple cider vinegar
2 tsp vanilla extract
cornflour, to dust the madeleine tin

To garnish:

75g (3 oz) vegan dark chocolate
4 tbsp soya milk
50g (1/3 cup) chopped pistachios

Instructions:

  1. Preheat the oven to 180ºC (350ºF). Grease a madeleine tin and dust with cornflour.
  2. Combine the milk and apple cider vinegar in a bowl and set aside to curdle.
  3. Add all the dry ingredients for the madeleines to a large mixing bowl. Make a well in the centre and pour i the wet ingredients, including the curdled milk. Fold them in gently until no lumps remain.
  4. Drop about a tsp of the batter into each madeleine cavity in the tin. The batter shouldn’t touch the sides, but should mostly fill the cavity. The madeleines will expand as they bake, however, you don’t want them to become larger than the size of the cavity.
  5. Bake for 18 minutes, then cool on a wire rack.
  6. Meanwhile, prepare the chocolate and pistachio garnish: in a small pan over low heat, warm up the soya milk and add the chopped chocolate. Stirring with a spoon, melt the chocolate. When it is glossy and no lumps remain, remove from the heat.
  7. Dip each cooled madeleine into the melted chocolate (I like to do this at an angle to create a diagonal shape) and then into a bowl of chopped pistachios. Place on a plate to set.

Notes:

These are best eaten the same day; madeleines tend to get dry the next day, and gluten-free ones especially. If you want to make them a little moister, use melted vegan margarine instead of coconut oil.

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Love and cookies,

thevegancookiefairysignature-2

Gluten-Free Spiced Pumpkin Cake with Whisky Buttercream + Win 2 Tickets to VegFest Scotland!

Vegan Spiced Pumpkin Cake with Whisky Buttercream
Vegan Spiced Pumpkin Cake with Whisky Buttercream
I felt it in the air this Monday.

The first autumn chill. 

You know the kind – it sort of tickles your hands but isn’t cold enough to warrant gloves. It came so suddenly this year in Scotland; I think because we had such a horrid summer – basically two months of waiting, and waiting, and waiting for summer to come – so we’ve been taken quite aback by the shorter days, and the drop in temperature. And suddenly it’s September, and we haven’t had a summer at all. But I honestly don’t mind because, as everyone known, autumn is a brilliant season and second only to winter (which is obviously the best because, Christmas).

Instantly, I knew I had to bake something with pumpkin.
Vegan Spiced Pumpkin Cake with Whisky Buttercream

This is what I love about autumn:

The colour orange slowly tainting the landscape, and the leaves all falling off the trees. Hot whiskeys on a cold night. That crisp, fresh breeze that means you can wrap a long, oversized check scarf three times around your head. Spiced lattes with piece of chocolate after lunch. Lazy Sunday morning tucked in bed, listening to the rain, the cat curled against my stomach. Piping hot porridge for breakfast. Plaid dresses and plaid shirts and plaid scarves. All my favourite series coming back on TV. Drinking chai tea like it’s my job. Fairy lights and scented candles. Mali sitting in my lap when I meditate in the morning. Knitted jumpers. Saturday baking afternoons, and the smell of vanilla and warm cookies in the house. The way the sunset light falls on the Edinburgh skyline.

Oh and you know another thing I love? Competitions! VegFest is coming to Glasgow on Saturday 5 – Sunday 6 December and I’m giving away two tickets worth £20. Scroll down to find out the details!

Vegan Spiced Pumpkin Cake with Whisky Buttercream

[yumprint-recipe id=’36’]

[gleam url=”https://gleam.io/wT6cS/2x-weekend-vegfest-glasgow-tickets”%5D2x Weekend VegFest Glasgow Tickets[/gleam]

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Love and cookies,

thevegancookiefairysignature-2

 

Disclaimer: this post is NOT sponsored by VegFest Scotland, they have simply decided to kindly give away two tickets to my lucky readers. Grab ’em while you can!

Spicy Cinnamon Butterscotch Doughnuts with GF Option + Vegan Birthday Cakes and Treats

Spicy Cinnamon Butterscotch Doughnuts #Vegan
Happy birthday to me, I’m turning 23!

Not quite sure where the time’s gone, to be honest. Didn’t I graduate just yesterday? Nope, that was last year. How is it August already, and the Fringe is almost over?

When she celebrated her last birthday, Liz Gilbert (author of Eat, Pray, Love) wrote on her Facebook why she loves birthdays so much. Most adults find it embarrassing to make a fuss about their birthday, she said, but if you think about it, you’re actually so lucky to celebrate your birthday for another year. You made it through another year — and maybe it was a really difficult one, so well done, you. You made it through 100% of your worst days, so you deserve to celebrate in style.

I graduated from my Masters degree with 1st Class Honours. I worked the best job ever at the Edinburgh International Book Festival, then had to take the first best available job that came. I did it for 6 long, difficult months. I scrimped and scraped what little money I earned. I moved to Edinburgh. My boyfriend moved in with me. He moved out barely 4 months later. I lost the man I thought I’d be with forever, and my best friend too. I started a new job that I love. I’m translating my ebook into French. I’m hustling so I can get a brand new kitchen and still go on holiday next year. I’m breathing. I’m still here, and I’m still breathing, and everything’s going to be alright.

This year, I’m celebrating surrounded by some of the finest, most intelligent, funniest and badass women I know. I wish I could have got all my ladies together, but we’re all busy leading incredible lives and making the most of our twenties, which really do seem to be flying by… And that’s totally fine, because years from now when we do manage to all get together, we’ll have some fantastic memories to reminisce over.

Here’s to cake, and butterscotch doughnuts, and one more year on this glorious planet. Cheers!

P.S. want to make these doughnuts gluten-free? I got ya covered. Just swap cardamom for cinnamon.
Spicy Cinnamon Butterscotch Doughnuts #Vegan

Spicy Cinnamon Butterscotch Doughnuts with GF Option

  • Servings: serves 12
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Ingredients:

For the doughnuts:

  • 250g (1 + 2/3 cups) plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 100g (1/2 cup) brown sugar
  • 1 tablespoon ground flaxseed
  • 250ml (1 cup) almond milk
  • 60ml (1/4 cup) coconut oil, melted
  • 1 teaspoon vanilla extract

For the icing:

  • 3 heaped tablespoons ginger coconut sugar
  • 250g (1 cup) coconut cream

Instructions

For the doughnuts:

  1. Preheat the oven to 180ºC (350ºF). Grease two six-cavity doughnut tins and set aside.
  2. Combine the dry ingredients (flour, ground flaxseed, ground cinnamon, sugar and baking powder) in a large mixing bowl.
  3. Gently heat the almond milk in a small saucepan or in the microwave so it’s warm, not boiling. Mixing melted coconut oil with cold milk will cause the oil to solidify, which would ruin the recipe, so this step is important.
  4. Combine the vanilla essence, warm milk and coconut oil in a small bowl, then fold into the dry ingredients. Whisk until no lumps remain.
  5. Spoon the batter into the greased doughnut pans, tidying up the sides and middles of each cavity with a cloth. Bake for 18 minutes. The tops should be firm and golden.
  6. Cool on a wire rack. To release the doughnuts, turn the pans upside down over a clean tray and give one of the sides of the pans a good thwack on the tray, the doughnuts should just pop out.
  7. When they are cooled, dip the doughnuts in the icing. Place in the fridge to set for a couple of hours.

For the icing:

  1. In a small saucepan over medium heat, combine the coconut sugar and coconut cream. Let them melt into each other; stir occasionally with a wooden spoon. Keep a watchful eye over the cream as it bubbles up. Give it about 10-15 minutes, until it’s reduced by half. Set aside to cool.
  2. Once the butterscotch cream is cooled, place in the fridge to set.
  3. Once the doughnuts are baked and cooled, dip them in the icing.

And because doughnuts are not enough, I present to you … vegan cakes and treats that would be absolutely perfect for a birthday party, however small or big. Click on the photos to get the recipes.


Chocolate Mousse Cake
raw vegan brownie truffles
#Vegan #Glutenfree Walnut Coffee Cake | The Vegan Cookie Fairy
IMG_2780
vegan cardamom pistachio chocolate tart
CardamomPancakeStack_title2
After Eight Cake title 1

What’s your best birthday memory?

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Love and cookies,

thevegancookiefairysignature-2

Gluten-Free Pistachio Cardamom Doughnuts

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#Vegan #Glutenfree Pistachio Cardamom Doughnuts
I’m glad you’re all enjoying the vegan gluten-free doughnuts as much as I’ve enjoyed baking them. The feedback on Instagram and Facebook has been amazing — so if you’re planning on baking any of the recipes, take a photo and share it! I’d love to see your creations. Tag me @clemcookiefairy on Twitter, @thevegancookiefairy on Instagram don’t forget to use the hashtage #thevegancookiefairy so I can easily find your photos.

I shared a sneak peek of this recipe in my last blog post and so many of you commented on the pretty colour. I adore pistachios (I add them to cookies, ice cream, chocolate tarts, and of course the famous pistachio chocolate truffles) and that will probably never change. If I had to pick a favourite colour, it’d be green (lucky me to be living in one of the — literally — greenest places on earth.)

I’ve also obviously got a thing for cardamom. Exhibit A, B, C, D. No I don’t need an intervention, thank you very much.
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
I’ll be spending the weekend and part of next week back in the Motherland. I haven’t been back for 4 years (!) so I expect plenty of things will have changed. If anyone has recommendations for places to eat vegan (friendly) in Brussels, Dinant and Ghent, let me know via Facebook or Instagram! I may not get to visit them all but I’d like to have a few suggestions in case hunger strikes while I’m on the road.
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
#Vegan #Glutenfree Pistachio Cardamom Doughnuts

GF Vegan Pistachio Cardamom Doughnuts

Ingredients:
For the doughnuts:
  1. 250g (1 + 2/3 cups) Doves Farm plain GF flour
  2. 100g (1/2 cup) brown sugar
  3. 1 tsp baking powder
  4. 1 tbsp Prewetts organic ground flaxseed
  5. 250ml (1 cup) plain soya or almond milk
  6. 1 tsp vanilla essence
  7. 3/4 tsp ground cardamom
  8. 60ml (1/4 cup) Suma coconut oil, melted
For the icing:
  1. 125ml (1/2 cup) coconut cream
  2. 2 tsp sugar OR a drizzle of maple syrup OR a pinch of powdered stevia
  3. 50g (1/3 cup) shelled pistachios, plus an extra handful for garnish
Instructions:
For the doughnuts:
  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Grease 2 6-cavity doughnut pans and set aside.
  2. Combine the dry ingredients (flour, ground flaxseed, ground cardamom, sugar and baking powder) in a large mixing bowl.
  3. Gently heat the soya/almond milk in a small saucepan or in the microwave so it’s warm, not boiling. Mixing melted coconut oil with cold milk will cause the oil to solidify, which would ruin the recipe, so this step is important.
  4. Combine the vanilla essence, warm milk and coconut oil in a small bowl, then fold into the dry ingredients. Whisk until no lumps remain.
  5. Spoon the batter into the greased doughnut pans, tidying up the sides and middles of each cavity with a cloth. Bake for 18 minutes. The tops should be firm and very lightly golden, but not browned.
  6. Cool on a wire rack. To release the doughnuts, turn the pans upside down over a clean tray and give one of the sides of the pans a good thwack on the tray; the doughnuts should just pop out.
  7. When they are cooled, dip the doughnuts in the icing. Place in the fridge to set for a couple of hours.
For the icing:
  1. Grind the pistachios to a fine powder in a blender or food processor. Add the remaining ingredients and keep blending until you obtain a smooth cream; you may need to stop the blender and scrape down the sides a few times.
  2. Place in the fridge to firm up a little before dipping in the doughnuts.
Notes
I like to make the icing first so it has a chance to firm up a little while the doughnuts are baking and cooling. Coconut cream will turn a little runny at room temperature, but firms up in the fridge to reach a thick, creamy consistency.

 

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Love and cookies,

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