Oat spoon cake in a mug
Bacon and onion tart, all vegan of course! – U can cook!
We made a delicious vegan bacon tart using “this isn’t bacon” product, available now in major supermarkets.
If you can’t find it, you may swap it with your favourite bacon substitute or seitan.
We had loads of fun making this video, inspired by the famous movie “Back to the future”.
In this episode of Kieran the Chef me, my brother and sister had a very bad experience with the latest lunch during an holiday and we wanted to change the past and help the restaurant out to make it a success.
Do you think we nailed it?
My entry at vegan bake off 2020
I really enjoyed baking this cake for Animal Aid competition. My cake didn’t win but arrived in the first top 10. I’m really happy.
This is my version of a giant jaffa cake flavoured with orange flowers and topped with chocolate ganache.
Absolutely delicious!
After the competition I had time to bake a second cake (it looks much better LOL) for a friend.
Check out my video now:
Vegan cinnamon rolls
What can I say? Absolutely delicious!
I love baking, I love desserts and these cinnamon rolls are perfect for breakfast or an afternoon tea.
In this episode of Kieran the Chef I have another assistant. For the first time my sister is helping me cooking. She has been amazing!
Try also a chocolate version, using cocoa powder instead of cinnamon.
Gluten free vegan apple cake
Hi!
Today I baked 2 versions of a simple apple sponge. This is a way to use not-so-great apples.
Ingredients:
80 gr sugar
220gr rice flour*
50gr tapioca (cassava) flour or corn starch – I used tapioca flour
1 tsp cinnamon
1 lemon (juice and zest)
150ml soy milk (or any other vegetable drink)
3 Tbsp sunflower oil
3 small apples
1/2 Tbsp bicarbonate of soda
1/2 Tbsp cream of tartar
CUSTARD VERSION:
250 ml custard cream
FOR THE COCOA VERSION:
1 Tbsp cocoa powder
Icing sugar
I divided the above mixture in 2, to bake 2 small different cakes.
*You can swap the rice flour with ordinary white wheat flour, but you will need to adjust the amount of milk used. In that case the mixture should not be too wet.
Peal and cut the apples. Add sugar, lemon juice and lemon zest and leave to “marinate” while you prepare the other ingredients.
Mash the apples. It will leave the sponge softer.
Add the rest of the dry ingredients (bicarbonate of soda, cream of tartar, cinnamon spice, rice and tapioca flour).
FOR THE CHOCOLATE VERSION it’s time to add the cocoa powder too. You can also add some extra chocolate chips.
Grease the tin with the oil and dust some flour.
Add the milk to the dry ingredients and make sure is quite wet (rice flour tends to absord more liquids).
Bake at 180°C for 45 minutes.
Let it cool down before removing the sponge from the tin.
Meanwhile prepare the custard according to the instructions.
Vegan Chocolate cake with peanut butter frosting
Today we will cook VEGAN CHOCOLATE CAKE WITH PEANUT BUTTER AND WHIPPED CREAM FROSTING so grab all the ingredients and follow me!
This birthday cake was a real challenge as you will see in this video, but I enjoyed making it. The peanut butter and the chocolate are great partner in crime and make a dynamic contrast. Don’t you believe me? Try my recipe and let me know!
Mushroom and kale vegan festive roll
Easy vegan jam tart only 4 ingredients
Hi!
Today my brother Kyle will show you how to make an easy, delicious plant based shortbread crust tart to prepare in under one hour.
List of ingredients:
100g plain flour
50 g vegan butter (we used Flora)
50g sugar
Jam or vegan chocolate spread
Sift the flour into a bowl.
Add the plant based butter and with the fingers rub the butter into the flour.
You will end up with a breadcrumb-like consistency.
Add the sugar.
Add a tbsp of water or plant based milk to a stiff consistency, until it sticks in a lump. 3 tbsp should be enough.
Add a tbsp of water or plant based milk to a stiff consistency, until it sticks in a lump. 3 tbsp should be enough.
Knee that pastry for a few minutes. Wrap in cling film and leave it to rest in the fridge for 10 minutes.
Preheat the oven gas mark 5 (190C).
Sprinkle a little flour onto the worktop and roll out the dough about 1/4 cm thick.
Cut out a round shape and place it in the tart tin. Make sure the cut is larger to leave the edge.
Prick the dough a few times with a fork.
Put some jam into the tart. If you use chocolate spread add it after the base is cooked.
If you have any dough left over roll it out flat and cut some strips for decoration.
Bake for 15-20 minutes until golden.
Leave the tart cool down before serving and enjoy!