Lemon and raspberry semolina cake (Vegan)

Makes 8-10 servings

Lemon semolina cake

A simple cake with classic flavours. Great for family gatherings or if you just fancy a sweet treat.
The semolina sponge cake resembles the consistency of a Romanian baked cheesecake (pasca); top it with raspberry jam and whipped cream for an irresistible dessert.  
You could also substitute the raspberry elements with cherry jam and cherries, yum!
Let me know if you try this by tagging @apinchofzing on Instagram.

Ingredients

Sponge cake
100g semolina
100g self raising flour
100g sugar
300ml plain yogurt  (plant based)
75ml oil (rapeseed or sunflower)
1 lemon zested and juiced 
2 teaspoons vanilla extract
1 teaspoon baking powder 

Whipping cream
270ml Elmlea plant double cream
3 tablespoons sugar
1 teaspoon vanilla extract

Fruity element
1/3 jar raspberry/cherry jam
A handful of fresh raspberries/cherries

Method
1. Preheat the oven to 180C. 
2. To make the sponge, use a large bowl to mix the semolina, flour and sugar. Next, mix in the yogurt, oil, lemon zest and lemon juice. Lastly, mix in the vanilla extract and baking powder. 
3. Pour the cake batter in a 10 inch round cake silicon mould . Place on the middle shelf of the preheated oven and bake for 35 minutes.
4. Take the cake out of the oven, remove from the silicon mould and leave to cool down on a wire rack. 
5. To make the whipping cream, add to a bowl the double cream, sugar and vanilla extract and whisk until thick.
6. Once the sponge cake is cold, top with a layer of jam and pipe the whipping cream on top. Decorate with fresh fruit. Store in the fridge.

Thanks for the recipe inspiration go to Exceedingly Vegan.

Milk cake with Chantilly cream and raspberries (Vegan)

Makes 8 servings

Milk cake with Chantilly cream and raspberries

Milk cake with Chantilly cream and raspberries

Milk cake with Chantilly cream and raspberries

Super moist & light milk cake, with sweet vanilla and vibrant raspberries.
An old fashioned treat that tastes like childhood; definitely worth holding on to!

I wasn’t born vegan, so to keep this cake in my life I had to veganise it. I am very pleased with the result and glad to be able to keep this sweet treat in my life. This cake is great served cold on a hot summer day and you only need a few ingredients to make it.  It is a bit like a trifle in terms of consistency: moist, sweet, creamy, with the added textures of fruit and sponge.

Chantilly cream sounds fancy, but don’t be intimidated, it is whipped cream with sugar and vanilla. You can’t go wrong topping the cake with grandma’s raspberry jam and some fresh raspberries.

Such a simple cake, with classic flavours, that should not be forgotten.

Ingredients

Sponge cake
1 tablespoon vegan spread and 1 tablespoon flour for coating the oven dish
1 cup soy milk
1 teaspoon cider vinegar or lemon juice
2 cups made out of 2 tablespoons fine semolina and the rest plain flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ cup sugar
a pinch of salt
¼ cup + 2 tablespoons rapeseed oil

Milk
1 pint (568ml) hot soy milk
1 tablespoon sugar
1 teaspoon vanilla extract

Chantilly cream
270ml Elmlea plant double cream
3 tablespoons sugar
1 teaspoon vanilla extract

For serving
1 jar raspberry jam
A handful of fresh raspberries

Method
1. Preheat the oven to 190C. Lightly grease and coat in flour a 30cmX23cmX5cm oven proof dish.
2. To make the sponge, mix the soy milk with the the cider vinegar. Leave to curdle and move to the next step.
3. In a large bowl mix the dry ingredients (semolina, flour, baking powder, baking soda, sugar, salt).
4. Add in the wet ingredients (curdled milk, oil and vanilla extract) and gently mix together. Don’t overmix.
5. Pour the cake batter in the ovenproof dish and level. Place on the middle shelf of the preheated oven and bake for 20 minutes.
6. While the cake is baking, heat up the soy milk in a pan with 1 tablespoon of sugar and vanilla extract. Don’t allow the milk to boil, once it starts to shimmer just turn off the flame and set the milk aside.
7. Take the cake out of the oven and while the cake is still hot, pour over the hot milk. The milk will absorb into the cake. Leave the cake to cool down. Cover and chill in the fridge once it’s cold enough to go in the fridge.
8. To make the Chantilly cream, add to a bowl the double cream, sugar and vanilla extract and whisk until thick.
9. Now to the fun part! Decorate the cold milk cake with Chantilly cream, raspberry jam and fresh raspberries. Serve with a large serving spoon in individual bowls. Dig in!

Thanks for the inspiration go our family friend Marcela, who used to make this cake for me as a child.

Milk cake with Chantilly cream and raspberries

Lemon and Earl Grey Madeleines (Vegan)

Makes 12 madeleines

Lemon and Earl Grey Madeleines (Vegan)

Delicate lemon madeleines, dipped in white chocolate and sprinkled with earl grey tea.
I’ve been dreaming of these little gems for a while and I am so pleased how they turned out. So much that I had to share the recipe 🙂
I added a pinch of spirulina powder in the white chocolate to give it a green tinge and to cut through the sweetness.    

I hope you enjoy this sophisticated dessert. Remember to tag @apinchofzing on Instagram if you give it a try. 

Ingredients
125ml soy milk
1 tsp lemon juice
45ml rapeseed oil
1/2 tsp lemon extract
1/2 tsp vanilla extract
140g flour
1tsp baking powder
75g sugar
zest from one lemon
a pinch of salt

Toppings
100g vegan white chocolate
¼tsp spirulina powder (optional)
loose earl grey tea
lemon zest

Method

1. Preheat the oven to 175 C. Lightly grease and coat with flour, a madeleine pan.  
2. In a jug, mix the soy milk and lemon juice. Leave to curdle and move to the next step.
3. In a large bowl, mix the dry ingredients (flour, baking powder, sugar, salt and half of the lemon zest).
4. Add in the wet ingredients (curdled milk, oil, vanilla and lemon extract) and mix until combined. Do not overmix.
5. Use a piping bag to split the mixture between the madeleines.
6. Bake for 12-15 minutes until golden brown. Remove the madeleines from the mould and leave them to cool down completely before moving to the next step.
7. Break the white chocolate and add it to a small microwave safe bowl. Heat the chocolate in the microwave for 15 seconds intervals, mixing each time, until fully melted. Mix in the spirulina powder if using.
8. Dip the madeleines in the melted chocolate and sprinkle loose early grey tea and lemon zest. Enjoy with a nice cup of tea.
9. Thanks for the recipe inspiration go to Bianca Zapatka  

Raspberry and white chocolate muffins (Vegan)

Makes 12 muffins

Raspberry and white chocolate muffins (Vegan)

Pretty in pink and delicious!
These muffins are incredibly fluffy and full of flavour, but also super easy to make.

I baked these muffins for a girls only garden party (socially distanced of course).
None of my friends are vegan, but you can’t go wrong with raspberries and white chocolate.
The pink colour is all natural, it comes from the freeze dried raspberry powder.
The freeze dried raspberry powder does not only look pretty, but also adds a lot of flavour; therefore, I strongly recommend that you use it (I bought mine online).

This combination is a real hit, but the options are endless. I made another batch with raspberries and dark chocolate chunks; a real treat with coffee.
The only downside is that once you start making these muffins you won’t be able to stop.
I must warn you, it happened to me! I sometimes make a healthier version and replace part of the plain flour with wholemeal and add some flax seeds.

I hope you enjoy these beautiful muffins 😊
I’d love to see your creations, so remember to tag @apinchofzing on Instagram if you try them.

Ingredients

1 cup soy milk
1 teaspoon cider vinegar or lemon juice
2 cups plain flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ cup sugar
1 cup raspberries
¼ cup + 2 tablespoons rapeseed oil
1 teaspoon vanilla extract
50g vegan white chocolate
1 tablespoon freeze dried raspberry powder

Method
1. Preheat the oven to 190C. Line a muffin baking tray with muffin liners.
2. Heat up the milk for 30 seconds in the microwave and add the cider vinegar. Leave to curdle and move to the next step.
3. In a large bowl mix the dry ingredients (flour, baking powder, baking soda, sugar). Mix in the raspberries.
4. Add in the wet ingredients (curdled milk, oil and vanilla) and gently mix together, trying not to break the fruit.
5. Place a large tablespoon of the mixture to each muffin liner and split any excess left between them.
6. Bake for 20 minutes and leave to cool down completely, before moving to the next step.
7. Break the chocolate and add it to a small microwave safe bowl. Heat the chocolate in the microwave for 15 seconds intervals, mixing each time, until fully melted. Mix some of the freeze dried raspberry powder with the melted chocolate and drizzle over the muffins. Dust the muffins with the leftover freeze dried raspberry powder and enjoy the pink goodness!

Raspberry and white chocolate muffins (Vegan)

Rum babas aka Savarine (Vegan)

Makes 12 cakes

Rum babas aka Savarine (Vegan)

Overnight oats with Chia seeds- Vegan

Makes 1-2 servings

Overnight oats – vegan

Superfood, super good! Accidentally vegan & gluten free!

Need I say more? Great for a delicious breakfast or a pick me up snack during the day. Easy to make the night before and quick to put together when hunger strikes and you want to reach for a healthy option.

Chia seeds pack a powerful nutritional punch and are known for numerous health benefits. If you think of incorporating them in your diet this recipe is a good start.
The overnight oats are slow release energy and very filling. The combination of banana, blueberries and peanut butter is one of my favourites. You may also like my overnight oats with Chia seed pudding. 
Enjoy the guilt free goodness!

Ingredients

Overnight oats
1 cup rolled oats
1 tablespoon chia seeds
1 cup plant milk

For serving
one banana
a handful of blueberries
1 teaspoon melted peanut butter 

Method
1.  Make the overnight oats by mixing all the ingredients in a lidded jar or food container.  Refrigerate for 4 hours or overnight.
2. Top with banana slices, berries and peanut butter. Enjoy & feel good!

Milk cake with Chantilly cream and raspberries

Makes 8 servings

Milk cake with Chantilly cream and raspberries

Milk cake with Chantilly cream and raspberries

Milk cake with Chantilly cream and raspberries

Super moist & light milk cake, with sweet vanilla and vibrant raspberries.
An old fashioned treat that tastes like childhood; definitely worth holding on to!

This cake is great served cold on a hot summer day and you only need a few ingredients to make it.  It is a bit like a trifle in terms of consistency: moist, sweet, creamy, with the added textures of fruit and sponge.

The secret of the super light sponge is that it is fat free (no butter, oil or substitutes) and instead of the full amount of flour I used some fine semolina, which helps absorb and hold in the milk for a lovely moist cake.

Chantilly cream sounds fancy, but don’t be intimidated, it is whipped cream with sugar and vanilla. You can’t go wrong topping the cake with grandma’s raspberry jam and some fresh raspberries.

Such a simple cake, with classic flavours, that should not be forgotten.

Ingredients

Sponge cake

• 4 eggs
• 5 tablespoons sugar
• 2 tablespoons flour
• 2 tablespoons fine semolina
• Vanilla extract
• 1 pint (568ml) hot milk

Chantilly cream

• 300ml double cream
• 1.5 tablespoons sugar
• Vanilla extract

For serving

• 1/3^rd jar raspberry jam
• A handful of fresh raspberries

Method
1. Preheat the oven to gas mark 6. Butter and coat in flour a 30cmX23cmX5cm oven proof dish.
2. Separate the egg whites and yolks. Place the egg whites in a large mixer bowl and mix on high speed until white and fluffy. Add 4 tablespoons sugar and mix on high speed until the sugar melts and the egg whites are stiff and shiny. From this point onwards, it is very important not to over mix the cake batter and keep the air in the mix, so I recommend using a balloon whisk. Add the vanilla extract and egg yolks and whisk just enough to incorporate. Add the semolina and sifted flour and gently incorporate in the cake mix. The resulting consistency should be like a light mousse.
3. Pour the cake batter in the ovenproof dish and level. Place on the middle shelf of the preheated oven. Bake for 5 minutes, then reduce the heat to gas mark 5 and bake for another 20 minutes, until the sponge is risen and slightly shrunk away from the edge of dish. Do not open the oven door before 20 minutes of baking, as this will cause the cakes to collapse.
4. While the cake is baking, heat up the milk in a pan with 1 tablespoon of sugar and vanilla extract. Don’t allow the milk to boil, once it starts to shimmer just turn off the flame and set the milk aside.
5. Take the cake out of the oven and while the cake is still hot, pour over the hot milk. The milk should immediately absorb into the cake. Leave the cake to cool down. Cover and chill in the fridge once it’s cold enough to go in the fridge.
6. To make the Chantilly cream, add in a bowl the double cream, sugar and vanilla extract and whisk until thick.
7. Now to the fun part! Decorate the cold milk cake with Chantilly cream, raspberry jam and fresh raspberries. Serve with a large serving spoon in individual bowls. Dig in!

Thanks for the inspiration go our family friend Marcela, who used to make this cake for me as a child and still does now every time I visit 🙂

Raspberry frozen yogurt

Summer vibes and raspberry frozen yogurt!
No churn fro-yo: delicious, simple & healthy.

Such a lovely light alternative to ice cream.
Tried and tested, proven to be a hit with both kids and grownups.
I used full fat Greek style yogurt, fresh raspberries and local honey.
I also make fro-yo with blueberries and it’s just as nice!

During the summer this is an essential item in my freezer; the perfect treat to help me cool down after a day at the beach or in the office.
Have a great summer!

Ingredients

• 300g raspberries
• 100g honey
• 500g Greek style yogurt

Method

1. Use a food processor to whiz all the ingredients together until smooth and creamy.
2. Pour the mix in ice cream lolly moulds and freeze for at least 4 hours.
   Enjoy on a hot summer day or night!

Chocolate & chia seeds overnight oats – Vegan

Makes 4 servings

Superfood, super good! Accidentally vegan & gluten free!

Need I say more? Great for a delicious breakfast or a pick me up snack during the day. Easy to make the night before and quick to put together when hunger strikes and you want to reach for a healthy option.

Chia seeds pack a powerful nutritional punch and are known for numerous health benefits. If you think of incorporating them in your diet this recipe is a good start.
The overnight oats are slow release energy and very filling, so the portion sizes of this recipe are quite small.
Enjoy the guilt free goodness!

Ingredients

Overnight oats

• 1 cup rolled oats
• 1 tablespoon chia seeds
• 1 cup almond milk
• 1 tablespoon maple syrup
• 1 tablespoon peanut butter
• 2 tablespoons cocoa powder

Chia pudding

• 1 cup almond milk
• 4 tablespoons chia seeds
• 1 tablespoon maple syrup
• A drop of vanilla extract

*berries & raw raw chocolate nibs for serving

Method
1.  Make the overnight oats by mixing all the ingredients in a lidded jar or food container.  Refrigerate for 4 hours or overnight.
2. Make the chia pudding by mixing all the ingredients in a lidded jar or food container. Leave stand for 5 minutes and stir. Refrigerate for 4 hours or overnight.
3. In a glass layer the overnight oats, chia pudding and top with berries and raw chocolate nibs. Enjoy & feel good!

Thanks for the inspiration go to Hannah_chia