Tag Archive for easy vegan recipes

Blueberry Shortcake {Vegan}

There are two schools of thought when it comes to shortcake: there are the biscuit folks and then there are the cake folks.

Neither is wrong. It’s just what you prefer.

Vegan Blueberry Shortcake

Shortcake made on a biscuit tends to be a bit heavier in texture, and less sweet. The idea is to use a basic biscuit dough recipe, but add a little sugar to make it a bit sweet, and less savoury.

The cake people have lots of options: I’ve seen shortcake made from regular vanilla cake, angel food cake, and even pound cake.

Either way, to make a shortcake, you place your base (buscuit or cake) on a plate, and top it with mascerated berries and whipped cream, and serve! It’s sometimes better if you have time to let it sit for a while and allow the berry juices to sink in and absorb into the base layer.

The thing about me, though–and you probably know this by now–is that I love the pairing of sweet and savoury. So in this particular instance, I have added a savory element to the busicits–namely the herb thyme. Thyme is a great addition here, because it’s not too strong, and goes well with the blueberry.

Same with the blueberries. I never make any kind of shortcake without adding a little balsamic vinegar to the berries. The balsamic has a little sweetness, a little acidity–that takes the berries to the next level.Blueberry Shortcake Vegan

Blueberry Shortcake {Vegan}

For the shortcake/biscuits:

  • 1 3/4 cup unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup vegan butter
  • 1/2 cup non dairy milk
  • 1 tbsp lemon juice
  • 1-2 tsp chopped fresh thyme (optional)
  • course granulated sugar & additional non dairy milk
  1. Place the non dairy milk in a small bowl, and add the lemon juice to it. Allow to sit while you complete the next step.
  2. Measure out all of your dry ingredients and the thyme into a large bowl, and mix to combine. Drop the vegan butter in and using your hands or a pastry blender (I actually use my potato masher, it works great), mush the butter into the dry ingredients until it resembles coarse crumbs.
  3. Add the milk to the dry ingredients, and carefully begin to mix everything together. If the mix is a bit dry, you may need to add a little extra milk, 1 tbsp at a time. You don’t want to overwork your dough, so mix it just until it comes together.
  4. On a floured board, roll your dough out so it’s about 3/4″ thick. Cut out circles using a glass or a cookie cutter, and place on a parchment-lined baking sheet. Brush a little vegan milk on the top of each biscuit and sprinkle with a little sugar. Bake in a preheated 400 degree oven for about 15 minutes, or until the tops are golden on the edges.
  5. Remove from the pan and allow to cool on a wire rack.

While the biscuits are baking, make the blueberry compote.

  • 2 cups blueberries
  • 1/4 water
  • 1/4 cup sugar
  • 1-2 tbsp balsamic vinegar
  1. In a smallish saucepan, place all the ingredients over  medium heat, and gently bring to a boil. Allow to cook down for 5-10 minutes, until the consistency is jammy. I like to mash mine up with a potato masher, or you can puree it in your blender if you like a smoother consistency. Remove from the pan into a heat-proof bowl and place in the refrigerator to set. The consistency will thicken as it cools.

To assemble the blueberry shortcakes:

  1. Take a biscuit and split it in half lengthwise. Lay the bottom half on the plate, and top with a generous dollop of the blueberries. Top that with a spoonful of coconut whip. Top with the top of the biscuit to complete.

Vegan Mirror Glaze

You probably already know this about me, but I love to bake. What you may or may not know about me is that I am terrible at decorating. Like I watch shows like Nailed It on Netflix and honestly I don’t know that I could do any better.

When I make a birthday cake (find my go-to vegan birthday cake recipe here), I mostly use a chocolate ganache, it’s just easier, and it tastes delicious.

I’m not amazing with piping, etc. But I’m trying to learn!

Vegan Mirror Glaze

I’ve been curious about mirror glaze ever since I learned about it. It’s a very cool decorating technique that makes your cake look like it has been covered by a shiny pond. You can even dye it with food colourings to make it look galaxy-like, or more unicorn, rainbow-like. The cool thing about this technique is that you don’t have to really have any “technique” to make it work. You just kinda pour and swirl, and the final effect looks like someone tie-died your cake.

The problem with mirror glaze is that it uses gelatin to thicken. And gelatin, clearly, is not vegan, or even vegetarian. Many mirror glaze recipes also call for white chocolate, which is not vegan, so I set out to try to find a vegan mirror glaze recipe. This one incorporates cocoa butter (which is the base of many chocolates) and agar as substitutes for the white chocolate and the gelatin.

I had a bit of a challenge finding cocoa butter in Vancouver, but eventually found it at Vegan Supply. Since then, I spotted it at Whole Foods as well, and I think maybe Tao Organics in North Van may stock it as well.

It’s honestly not difficult to make. The whole process, though, if you are doing this from scratch, takes some time, as you have to bake the cake, let it cool completely, make the icing, ice the cake (this one works great), let it cool completely (again) and then you can put the mirror glaze on. I had a leftover cake in the freezer that shortened my process, but I still think it took me a couple days to complete, so be sure if you are making this that you give yourself lots of time.

It’s worthwhile to note that you can sub out the cacao butter for dark chocolate, but that means that you need to choose dark colours for your glaze, like blues and purples. It’ll make more of a night sky/galaxy cake.

Mirror Glaze Vegan

Vegan Mirror Glaze

Ingredients

  • 1.5 cups sugar
  • 1/4 cups coconut milk (the canned kind)
  • 1/4 cup plus 2 tbsp water
  • 1/8 tsp cream of tartar
  • 2 tbsp agar
  • 1/2 cup cacao butter chunks
  • food colouring of your choice

Method:

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