Vegan White Chocolate Tart

When I went vegan, I thought my white chocolate days were far behind me, and all that remained was a fond memory… until this morning when I decided enough was enough! I needed to hack white chocolate and veganize it!

The key to a lovely vegan white chocolate is cocoa butter, lightly sweetened with a creamy base. As many of you know, I’m a savage for raw cashews and knew immediately where I was going to find that creamy structure to support the delicateness of cocoa butter, so it was experiment time… it’s always experiment time in my kitchen!

Recipes? Where I’m going, I don’t need no recipes!… Unless I make something amazing, in which case I write it down to share with all of you. So without further ado here is my marvellous morning creation that is not only delicious but also super low maintenance and pretty foolproof!

Enjoy!!

Natasha xoxo

Vegan White Chocolate Tart

 

Crust

Ingredients

  • 1 Cup Almond Flour
  • 1/3 Cup Cacao Powder
  • 2 Tbsp Maple Syrup or Agave
  • 1/4 Cup Melted Coconut Oil
  • Pinch of Salt

Method

Combine all ingredients in a bowl and mix until a dough forms.
Press into tart pan and chill.

White Chocolate Mousse

Ingredients

  • 3/4 Cup Raw Cashew Pieces
  • 1/3 Cup Cocoa Butter Melted
  • 1/3 Cup Maple Syrup or Agave
  • 3/4 Cup Dairy Free Milk
  • 1 Tsp Maca Powder (Optional)
  • 1/8 Tsp Salt

Method

Combine all ingredients in a high-speed blender and blend until smooth and creamy.
Pour into crust and chill in freezer or refrigerator for 45 minutes.
Garnish with fruit, chocolate, flowers.

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Vegan Rosemary Spice Cake with Cream Cheeze Frosting

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Okay, I know it’s still summer and spice cake certainly is a more Autumn and Winter fare but I couldn’t help myself! You see, I live for Autumn and spend the great majority of my summer wishing and willing an early Autumn to come. I know all of the Summer people are ready to smack me for wishing away the summer but I’m just not one for the sunshine and heat.

Nothing makes me happier than a rainy day or sipping apple cider as I watch the leaves fall from the large Autumn Blaze Maple in my front garden. I love the crisp air, the smell of smoke dancing on the wind, and long for the day when it is cold enough to wear my fuzzy red Canada mittens and my cozy red scarf. I adore heavy coats with knobbly toggle buttons and high brown boots with fleecy socks, there honestly is nothing I don’t love about the colder months.

There is something magical and whimsical in the air from mid-September to the first snowfall, it’s a grounding feeling. I feel rooted and connected to the earth when the leaves start to fall leaving vibrant piles of orange, red, yellow, and gold on the ground.

Part of the Autumn fun is inventing new spicy, warm, and comforting recipes. This spice cake is one of those recipes. This cake was fun to create and has worked beautifully time and time again, with incredible flavour and texture it’s perfect for an afternoon tea with friends or an evening treat while snuggled up with someone you love. As with all of my recipes this cake is completely vegan down to the cream cheese frosting, nothing makes a dessert sweeter than knowing that it’s cruelty-free as well.

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Being that our house is full of kids I never have any shortage of little helpers when baking! As soon as the kids see the apron go on they all battle over who will be lucky enough to get the spoon. Today however as the sun is high in the sky and the paddling pool is set up in the back garden the kids are enjoying an outdoor adventure. I only have this one little munchkin to indulge in my Autumn fantasies with me. My littlest and cuddliest Miss Aston, she is always excited to have Mommy all to herself. Today the spoon goes to her!

 Rosemary Spice Cake with Cream Cheese Frosting (Vegan)

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Vegan Rosemary Spice Cake

Prep Time: 15-20 mins                                                                                                            Serves: 8

Bake Time: 45-60mins at 350 (bake times may vary depending on the pan used and type of oven)

Vegan

Ingredients

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  • 1/2 Cup Vegan Butter softened (I use Earth Balance)
  • 1 Cup Organic Brown Sugar
  • 1 Cup Vegan Butter Milk (any dairy-free milk with 1 tsp of apple cider vinegar or lemon juice added to it)
  • 2 Vegan Eggs (1tbsp ground flax seed to 3tbsp water per egg to substitute, allow to sit for 5 mins)
  • 2 1/2 Cups Flour
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Allspice
  • 1 tsp Ground Nutmeg
  • 1 tsp Finely chopped fresh Rosemary
  • 1/4 tsp Sea Salt

Method

  • In a mixer cream Brown Sugar and Butter.

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  • Add Vegan Butter Milk and Vegan Eggs to the Brown Sugar and Butter mixture and mix until creamy.

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  • In a separate bowl mix Flour, Baking Soda, Cinnamon, Ginger, Cloves, Allspice, Nutmeg, Fresh Rosemary, and Sea Salt. Mix until combined evenly.

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  • Add dry mixture to wet mixture in mixer and mix until smooth (for a lighter cake you can add more Vegan Butter Milk if you like).

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  • Pour Mixture into a greased cake pan (I used an 8″ Spring Form pan for mine as I wanted a smaller, but taller cake).

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  • Place in oven for 45-60 mins at 350, you will know its done when you stick a tooth pick into the centre of the cake and it comes out clean with no batter attached.
  • Place cake on cooling rack and allow to cool completely before frosting.

 

Vegan Cream Cheese Frosting

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Prep Time: 2 mins                                                                             Serving: Frosts one large cake.

Vegan

Ingredients

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  • 1/2 Cup Vegan Butter (I use Earth Balance)
  • 2 Cups Organic Icing Sugar
  • 1 tsp Apple Cider Vinegar

Method

  • Allow Butter to completely soften.
  • With a mixer or whisk mix the Vegan Butter and Icing Sugar until light and fluffy.

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  • Add Apple Cider Vinegar and mix (for a more cream cheesy taste add more vinegar until you are happy with the flavour)
  • Place in the fridge until the cake has completely cooled.
  • Frost the cool cake how ever you choose, I like to frost the top and add a sprig of Rosemary as a garnish.

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A little taste of Autumn at the end of a long hot summer! Hopefully my wishes for Autumn to hurry along will be answered, but for now I can enjoy this spicy treat to carry me over the last few weeks of summer. I hope you will love this seasonal cake as much as I do! It pairs lovely with coffee, tea, or as my adorable Husband pointed out it goes well with a pint of Guinness which is now vegan WOOHOO! Aston gives this cake a 10/10, I couldn’t have asked for  more enthusiastic taste tester!

Enjoy,

Holly

 

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