Ever since I’ve made this Quick Vegan Cake for the first time when we were hosting a dinner party, I tend to make it almost every time. My husband loves it and I also take second piece. LOL!
No one believes it’s vegan and it is so unbelievably easy to make it. I am almost ashamed to call this a recipe. Only a few ingredients and you have this delicious cake ready to serve for your loved ones.
- 600 gr vegan tea cookies (I used whole grain cookies)
- 230 gr soy butter
- 1 vanilla bean
- 120 – 150 gr powdered sugar depending on how sweet tea cookies are
- 150 – 170 ml freshly squeezed orange juice or at least the one without sugar
- 120 gr ground hazelnuts (I like to use baked not raw)
- soy whipped cream – optional
- grated dark chocolate for decoration
- Ground cookies and hazelnuts and mix them together.
- Using a hand mixer combine sugar and butter that was on the room temperature.
- Add seeds from one vanilla bean.
- Add cookies and hazelnuts to the mixture and using your hands, form a “dough” by slowly adding orange juice. The mixture should be sticky but not too soft.
- Place the mixture in the cake pan with loose bottom and set in the fridge.
- Whip the cream in the meantime, cover the cake with it and decorate with grated chocolate.
- Return to fridge to set for an hour and serve with coffee or tea.
I hope you like this recipe for Quick Vegan Cake. It really is done in no time!
If you are looking for more easy recipes like this, then feel free to check this website. It is full of recipes like this one. Here you will find inspiration for breakfast, dinner, sweets and special occasions.
http://bit.ly/1K4wMFJ May 21, 2015 at 12:45PM by Flexible Vegan
After a loooong time, I have finally managed to grab some time and sort out all the recipes that are in the waiting file. Not the most pleasant place to be. But between work, redecorating the house and preparing for some changes in both private and business life, there was not much time left for what I really enjoy doing – blogging about gorgeous food!
But the first recipe I wanted to share with you after a long break is this Chilli sin Carne. I have decided to share this recipe first because I was really surprised when my sister, the only vegetarian not eating beans, not only ate it but also complimented on this Chilli sin Carne. That was the biggest compliment any of my dishes has ever received!
So without further talk, I give you my recipe for Chilli sin Carne. And also Chilli sin chilli as no one in my family likes hot and spicy food. LOL!
- 360 gr mix of different kinds of beans – cooked (usually one can)
- 360 gr red beans
- 2 small paprika or 1 big red
- 1 onion
- 1 tablespoon ground paprika
- 4 small tomatoes
- 1 big carrot or 2 small ones
- 2 small potatoes
- ½ cup tomato juice
- 1 teaspoon smoked paprika
- 1 teaspoon dried vegetables spice (broth/powder or cube)
- 1 teaspoon turmeric
- 1 teaspoon coriander
- spring onion to taste (I used 2 – 3)
- 2 teaspoons coconut or olive oil
- Heat the oil in a big sauce pan and add turmeric and coriander.
- Chop all veggies and add first onion. Fry it for a minute or two.
- Add now chopped carrot and tomatoes and let it cook until water from tomatoes disappears.
- Open cans of beans and rinse them with water.
- Add now beans and immediately water. Stir well.
- Add now potatoes and veggie broth. Put the cover on until it boils then set the fire lower and let it cook for 10 – 15 minutes or until potatoes are done.
- As the last add the tomato juice and the rest of the spices (paprika, smoked paprika and salt to taste).
- Before serving sprinkle it with fresh, chopped spring onion.
- No one in my family likes spicy food so I didn’t use pepper or chilli pepper in this recipe. If you are a fan or simply don’t mind the hot chilli pepper, add one at the end of cooking.
I hope you like this easy Chilli sin Carne recipe. If you do, please share it with others and let me know how you like it. If you post a photo on Social Media, tag me and/or use #flexiblevegan so I can see your creation.
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http://bit.ly/1Gm6D65 May 19, 2015 at 12:58PM by Flexible Vegan