Christmas Baking Ideas – New Takes on Traditional Treats!
The start of December means one thing – the countdown to Christmas has officially started!! To celebrate this, my roommate and I (on one of our rare days off together) took some traditional Christmas recipes, and re-vamped them. Not only are they delicious, but they are both vegan!!
Nutty Yule Stacks:
Adapted from a classic Yule Log, these little snackable stacks are made using a yule recipe, however made much thinner then usually required. Then, instead of rolling, are cut into small squares and stacked with layers of chocolate butter cream. The little nutty aspect comes from the sprinkling of crusher Ferrero Rocher on top! The recipe is as follows:
For the cake
· 3/4 cup aquafaba (from 1 x 400g tin of chickpeas)
· 100 g sugar
· 60 g plain flour
· 40 g cocoa powder
· 1 tsp vanilla extract
· 2 tbsp oil (+extra for greasing)
· icing sugar for dusting
For the decoration
· 250 g icing sugar
· 30 g cocoa powder
· 120 g vegan butter
· ferrero rocher
1. Preheat the oven to 200°C or 390°F and lightly grease a Swiss roll tin with oil. Then line the tin with baking paper and grease the baking paper with oil to ensure the cake doesn’t stick.
2. Pour the aquafaba into a food processor and blend for roughly a minute until it turns white and fluffy. Then add the sugar and process again until the aquafaba and sugar are fully combined.
3. Add the flour, cocoa powder, applesauce and vanilla extract to the food processor, and gently process until all the ingredients are fully combined.
4. Pour the cake mixture into the Swiss roll tray and tap gently against the tray until the mixture is level.
5. Bake the cake in the preheated oven for 10 minutes.
6. Remove the cake from the oven and run a knife around the edges. Then leave it to cool for 5 minutes.
7. When cool, cut into small, bitesize squares.
8. Make the buttercream frosting by processing all the ingredients in a food processor or with a whisk until the cream is light and fluffy.
9. Put the buttercream into a piping bag, and pipe small discs onto the squares, before laying another square on top.
10. Once the stack is complete pipe a smaller amount onto the top, and sprinkle a small amount of crushed Ferrero rocher on top.
11. Finish with a dusting of icing sugar.
Whilst ginger cake is dense and moist, and whilst gingerbread is a delicious biscuit, it isn’t really what we’re going for here! Beautifully light gingerbread cupcakes with a coconut cream frosting! So yummy and festive! The recipe is as follows
For the cake
· 1 1/4 cupall-purpose flour
· 1/3 cupgranulated white sugar
· 3/4 teaspoon baking powder
· 1/4 teaspoon baking soda
· 1 teaspoon cinnamon powder
· 1/2 teaspoon ginger powder
· 1 pinch salt
· 1 tablespoon coconut oil , melted
· 2/3 cup almond milk
· 1/2 teaspoon apple cider vinegar
· 1/2 teaspoon vanilla extract
For the decoration
· 1 cup whipped coconut cream
· 2 teaspoons agave syrup
· 1/2 teaspoon cinnamon powder
· 1/4 teaspoon ginger powder
· 1 gingerbread cookie for the crumbles
1. Pre-heat oven to 360°F/180°C.
2. In a mixing bowl, combine all the dry ingredients for the muffins, whisk, then add all the wet ingredients and whisk again until it's a smooth batter.
3. Fill the batter in muffin wrappers or use a lightly oiled muffin pan and put them in the oven for about 20 minutes. (Use the Toothpick Method to make sure the dough is done in the middle.)
4. Let them cool off completely.
5. Whip the coconut cream and add in the rice syrup, cinnamon and ginger powder. Put the cream in a piping bag and pipe them onto the muffins.
6. Crumble up a gingerbread cookie and sprinkle it over the cream
So there you have it! New takes on beautifully yummy Christmas classics! Give them a go yourselves and let me know how they go! If you make them yourselves, share them on Instagram and make sure you tag #perfectlymessyfood
Stay Perfect, Messy People