Vegan by Nature

inherent recipes from a passionate cook

Archive for gluten-free

Daring Bakers: Tiramisu

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

Well this one was going to be a challenge indeed. To make a tiramisu which depends so much on eggs into something Vegan and Gluten Free. But deterred, is not me!

As usual I kind of did some research then did my own thing.

A couple of days in advance –

For the Marscapone:

1 block of homemade tofu (featured in an earlier post except not pressed; just drain away the liquid)

OR 1 block of silken tofu

2 Tbs lemon juice

pinch salt

1. Mix all together in a food processor and leave to one side.

Pastry Cream:

1/4 cup corn starch
1/2 cup beet or other vegan sugar
2 cup soymilk
1 vanilla bean, scraped
pinch of salt

1. Mix together the corn starch with 1/2 soymilk until well combined

2. In a saucepan mix together the other ingredients, bring to the boil on a medium heat then reduce to a simmer.

3. Slowly pour in the corn starch mix whisking constantly to prevent the mixture going lumpy. This will thicken very quickly.

4. Leave on heat until resembles the consistency of a thick custard.

5. Set aside to cool.

For the cream layer of the tiramisu:

1. Combine the marscapone, pastry cream and some chocolate liqueur (traditionally you use marsala wine but I didn’t have any so Tia Maria was a good substitute)

2. Leave in the fridge, at least over night.

For the ladyfingers:

I found mine were quite cakey and less crispy but tasty and they were sufficient for this recipe since they get soaked later on anyway.

1 Cup gluten free flour
1 tbsp cornstarch
1/3 Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1 Pinch Salt
1/2 Cup Soy Milk
1/4 water
1 Tbs Lemon Juice and Zest from the lemon
3 Tbs Vegetable Oil
1 tsp Vanilla Extract

1. Preheat oven to Gas 6. Line a square baking dish with greased parchment paper.
2. Combine the dry ingredients in one bowl and the remaining ingredients in another.
3. Mix the two together, mix should be a pourable cake batter but not as thin as crepe batter.
4. Bake for approx. 10-12 mins until just golden.
5. Leave to cool in the dish for 5 mins then carefully turn out onto a wire rack to cool.
6. Once cooled cut to desired shape.

On the day of assemblage:

Coffee mix:

1/2 cup brewed espresso
1/4 cup of sugar (or to suit your tastes)
3 Tbsp Tia Mia (or other liqueur)

To assemble:

Soak each of your ladyfingers in the coffee mix for a few mins each.
Layer these in alternate stratas in your desired serving dish with the pastry cream/marscapone mix.
Leave in the fridge overnight to get the best out of it.
(I know the waiting times are insane!)

Before serving sprinkle with cocoa powder and dig in, serve chilled!



Monome Birthday Cake (Vanilla with Sour Cherry Buttercream/Frosting)

For my brother’s 23rd I decided to make a cake in the shape of a lovely device known as a monome. It is used in music making and more information about this can be found at his site

I can however bring you the other lovely details about how I made this cake:


Sponge recipe
2 cups flour (I used a gluten free mix if using ordinary flour add an extra 3/4 cup)

2 1/2 tsp baking powder

1/2 tsp salt

2 tsps xanthan gum (if using gluten free)

1 1/2 tsp Ener-G egg replacer

2 Tbsp water

1 3/4 cups Non-dairy milk Milk

1/4 cup water

1/2 cup non-dairy margarine

1 cup fructose ( or 1 1/2 cups sugar)

1 tsp vanilla extract + seeds of one vanilla pod

3/4 tsp almond extract

1/4 cup water

Preheat oven to 375F/Gas 5

Grease two 8″ cake tins

Combine cake flour, baking powder, and salt. Set aside.

In a small bowl, mix the ener-G with 2 Tbsp water with a small whisk or a fork. Mix for 30 seconds to a minute, until smooth and creamy. Mix the ener-G mixture with almond milk and 1/4 cup water. Set aside.

In a large bowl, cream the margarine and sugar until light and fluffy. I like to use electric beaters for maximum air incorporation. Add vanilla extract, almond extract, and 1/4 cup water, beat until smooth and combined.

Add the flour and the almond milk to the margarine. Be sure to combine well if using gluten-free flour but with regular flour do not over mix as the cake may come out more chewy (unpleasant?!) In both cases fold the mixes together instead of beating them to ensure the cake stays light.

Pour 1/2 the mixture into each cake pan. Bake until the centers spring back noting that it may not brown much on top. Remove from oven and cool for about 2 minutes. Invert cake onto a rack. Cool completely before frosting, about 1 1/2 hours.

Sour Cherry Frosting

3 tbs non-dairy margarine

9 tbs soy protein isolate powder (found in most health food shops)

1/2 cup cherry jam

2 tbs lime juice

1 cup fructose (or 1 1/2 cups sugar)

Beat the margarine until it turns white and fluffy (electric beaters work best)

In small batches, beat in the soy powder until combined (your mix may be quite dry)

Add to this the jam and lime juice, beating some more.

Then add in your choice of sweetener.

Beat for around five minutes until well combined. If the mix is still quite dry add in some more jam (Jams will vary in water and fruit content) until it resembles a stiff but spreadable mix.