Category Archives: Dessert

Ice Cream!

I’ve nailed it! No coconut cream, so none of that pesky coconut flavour. Plus, it’s nice and soft! You can scoop it right out of the freezer.
I use a simple “novelty appliance” ice cream maker, which is really just a frozen bowl and churning paddle. You can get them for around $30. Or you can get a fancy-pants $300 machine…

1/4 Cup Coconut Oil
1 1/2 Cups Soy Milk
1/2 Cup white sugar
1 Tblsp Tapioca Starch
1/2 tsp vanilla paste

Mix all ingredients together in a pot, bring to the boil, and let it simmer for a couple of minutes until it starts to thicken.
Remove from the heat, let it cool, then refrigerate overnight.
Add to your ice cream maker and churn until it’s started to freeze. (10 – 20 minutes depending on your machine).
Chuck in the freezer until it’s fully frozen.

– If you want to colour or flavour your ice cream, add this in once you’ve finished boiling it while it’s cooling.
– If you want to add something solid (e.g. chocolate chips or cookie pieces), do this a minute or two before you take it out of the ice cream maker.
– If you want to add fruit – DON’T add it cut up raw fruit. It will freeze solid and just not be pleasant to eat. DO make a ‘jam’ out of the fruit (boil pureed fruit, sugar and water until it’s the consistency of jam) then mix it in at the end. This way it will still be soft and edible when your ice cream freezes.

Flavours I have made so far:

  • Coconut and cherry
  • Mango, lime, and coconut
  • Chocolate coffee (melted in 100g chocolate, and added a double shot of espresso)
  • Orange chocolate chip
  • Mint chocolate chip
  • Goody goody gumdrop (bubblegum flavour with gum drop lollies mixed through
  • Cookies and cream
  • mangomochaorange choch chip

    Rhubarb and Apple Crumble

    This is probably a rather healthy desert – I mean, it’s pretty much muesli disguised as pudding! (Although, probably anything could disguise itself as pudding if it sprinkled a bit of sugar on itself). With lots of fruit, seeds, and oats, it does provide a chunk of nutrition. And sugar… for energy…? The trick with crumbles is to use lots of apple; they’re nice and sweet, cheap, and bulky, so provide a good base to full out the crumble, and use smaller/more expensive tasty fruits for the flavour.

    Rhubarb Crumble


    3 Apples
    2 branches Rhubarb
    3 Plums (or another branch of Rhubarb)
    1 Tblsp Sugar
    3/4 C Flour
    1/4 C Margarine
    1/2 C Oats
    1/4 C Brown Sugar
    2 Tblsp Pumpkin Seeds
    2 Tblsp Sunflower Seeds
    A pinch of cinnamon


    Peel the apples, then slice them up as well as the rhubarb and plums. Chuck them in a pot, sprinkle with the sugar and cover with some water. Bring to the boil, and let it do so until the rhubarb is nice and soft.

    While you’re waiting for the fruit, in a food processor (or with your fingers) blend together the flour and marg to form crumbs. Then blend in the oats, brown sugar,  seeds, and cinnamon.

    Drain the fruit, layer onto a dish, then sprinkle the crumbs on top. Bake at 200ºC until it starts to brown on top.

      *Authors note: If I wasn’t writing this for Tahini Sauce, which claims to be “low in sugar, low in fat”, I would probably also grate some chocolate onto the fruit before putting the crumbs on, and mix in some maple syrup.

    Upside-down Apple Pie

    Do you have a pie dish? I don’t! Which means I make all my pies ‘upside-down’. If you do have one, feel free to make yours the right way up. I imagine it will still taste as good.

    This is a great way to use up any apples that are getting old, or home grown ones that just don’t look appetising enough to bite into.


    4 Apples
    1 tsp Sugar


    Peel, cube and slice the apples. Put them in a pot of boiling water with the sugar for about 10 minutes, until they are soft. Drain of the water completely.

    Split the pastry into 2, and roll out both of them. Lay one piece on a greased oven tray, pile the apple in the middle, and then place the second piece on top. Roll up the edges of the pastry, if you’ve made your layers the right side this should seal the pie up.

    Poke a few holes in the top with a fork, and bake at 180ºC for about 20 minutes. Leave to cool for a few minutes, and then serve with cream.

    Dessert Pastry

    Pastry is a quick and easy base for many a pudding. While it often isn’t hard to find vegan pastry in stores, it’s cheaper to make at home and is reasonably fast to throw together.

    The important think about this recipe is it’s more about the ratios than the actual measurements. To tell the truth, this was the first time I’ve ever measured the ingredients – the things I do for you guys. In general, just chuck in 1 part marg to 2 parts flour, enough water to bind, and make as much pastry as you need.


    150g Margarine
    2 C Flour
    1 Tblsp  Sugar
    3 Tblsp Water


    Chuck the margarine, flour and sugar into a food processor, and blend to form ‘crumbs’.  Tip into a bowl, and mix in the water to bind it all together. Roll into a ball, put into a sealed container and refrigerate for at least 30 mins.

    Once it has been cooled, roll it out on a floured surface to do whatever you need with it.

    Some recipes may require blind baking, whereas others you’ll cook the pastry once you’ve filled it with yum stuff. Either way, cook at 180ºC for about 20 minutes or until it starts turning golden brown.

    As I said, it’s the base for many a pudding; and now I’ve told you how to make pastry, you can count on it that I’ll be sharing some more desserts using pastry.

    Fresh Whipped Cream

    There comes a time when you have made every non-cream-including pudding out there, and you really are starting to crave some; be it trifle, chocolate-chip cookie log, or cream filled donuts.

    You can usually buy a vegan cream from an expensive organic, gluten free, or other such speciality store. But why buy it, when you can make it for a lot cheaper (and without that nasty soy after-taste).

    An electric beater would be recommended here, to make the cream light and fluffy and to make it easier on your arm. But they aren’t necessary – I made this whipping everything by hand.


    1 tsp Cornflour
    1/2 C Soy Milk
    100g Margarine
    3 tsp Icing Sugar
    a few drops Vanilla Essence


    Combine the cornflour with a tablespoon of the soy milk into a paste. In a pot, bring the remaining soy milk to the boil. Remove from the heat, then pour the boiling soy milk into the paste – beat until well combined. Return this to the pot, and heat for another couple of minutes until the mixture starts to thicken (it should be quite bubbly, but won’t flow around the pot). Remove from the heat and leave to cool.

    While the milk mixture is cooling, beat the margarine till it is also light and fluffy. Once the milk mixture has completely cooled, beat it into the margarine part by part. Then beat in the icing sugar one teaspoon at a time. Taste as you go along  to make it as sweet as you want it to be. Finally, beat in a few drops of vanilla essence.

    I found it remarkable how much difference the vanilla essence made. Up until it’s inclusion, it tastes like margarine with a small amount of icing sugar. The addition of vanilla essence transforms the mixture into cream. The moral? DON’T MAKE THIS IF YOU DON’T HAVE VANILLA ESSENCE.

    Rich Mud Cake

    I made this cake for Jess’ birthday. She wanted a plain chocolate cake with chocolate icing and coconut sprinkled on top; but that wasn’t what I wanted to make. Personally, I love mud cakes for birthdays and so (perhaps somewhat selfishly) I made Jess a mud cake instead. Fortunately, it was amazing and she liked it so much I don’t think she minded.


    125g Margarine
    1/2 C Sugar
    2 Tblsp Golden Syrup
    1 tsp Vanilla Essence
    80g Chocolate
    2 C Flour
    2 tsp Baking Powder
    1/4 C Cocoa
    3/4 C Water


    Soften the Margarine, then beat in the sugar and finally the golden syrup and vanilla essence. In a pot over low heat, melt the chocolate. Mix this into the marge mixture. Sift in the flour, baking powder and cocoa and mix until combined. Add in the water and mix one more time.

    Pour into a lined/greased tin, and bake at 180°C for 1 hour.

    The icing for this cake was plain chocolate icing (cocoa, icing sugar and water) with dessicated coconut sprinkled on top.

    If you aren’t bound by a sugar sensitive person like I am, you may want to make the cake even richer. Add more melted chocolate to the batter, and think about putting chocolate in the icing as well (melt some chocolate, mix in a bit of coconut milk then stir in icing sugar).

    A Berry (and Apple) Delicious Cake

    I wanted Cake. I think Jess wanted cake too. So I made up a recipe, straight out of the blue, with only a vague idea of where it would be headed. Turns out I’m a GENIUS – the cake was AMAZING.


    150g margarine
    1/2 cup of sugar
    1 teaspoon vanilla essence
    2 cups flour
    2 teaspoons baking powder
    2 teaspoons golden syrup
    1/2 cup raspberries
    3/4 cup of water
    2 apples, sliced


    Soften the margarine, then beat in the sugar and finally the vanilla essence. Sift in the flour and baking powder. Add the golden syrup, raspberries and water and mix to form the cake batter. Taste some (for science).

    Line a cake tin with some baking paper, and then layer the base with one of the sliced apples. Pour the batter over the apples (have another taste). Use the second apple to add a top layer of apples on the batter.

    Bake at 180°C for 1 hour, or until an inserted knife comes out clean.

    You probably want to add some caramel sauce to this (we still haven’t told you how to make it, have we?), or some other sugary drizzly thing.

    Sticky Date Pudding

    Did you know, that sticky date pudding dates back to a time… a time when Jess sat upon the couch in the lounge, and pondered out-loud about sticky date pudding. But “alas!” She cried, “our dates are too firm to make sticky date pudding!”

    Having absolutely no idea how to make sticky date pudding, I kindly corrected her, and set out to prove her wrong. It turns out, our firm dates are fine!

    I guess the moral of this story, is that those lacking in faith should not proceed. You must have a strong will, a determination to succeed, in the face of imperfect ingredients. If you have what it takes, scroll down. But be warned, even after successfully baking this slice of heaven, your will shall be tested – You must not consume them all in one go!

    I just looked at that pic as it uploaded, and I’ll be back in a minute – gotta go eat another!


    250g pitted dates
    1 teaspoon baking soda
    1 & 1/2 cups boiling water
    125g margarine
    1 cup brown sugar
    1 teaspoon vanilla essence
    2 tablespoons golden syrup
    2 cups flour
    2 teaspoons baking powder


    Chop the dates up, then place them in a bowl with the baking soda, and add the boiling water. Leave to sit for about 15 minutes. (I have a hunch this is what made our dates soft enough).

    Soften the margarine, beat in the sugar, then beat in the vanilla essence and golden syrup. Add this to the date/water mixture. Then sift in the flour and baking powder. Mix all these to make a delicious, delicious batter.

    Now, you have a choice, to make one large or several small cakes. I prefer small ones myself, there’s just something about having a whole desert (or 2) to yourself. So either pour the mixture into muffin trays, or into a single large tin. Chuck them in the oven at 180°C ~15 minutes for small ones ~45 minutes for a large one. Like most cakes, if they spring back up after poking them, they’re done.

    While they’re still warm, drizzle them in caramel sauce and custard. Eat.

    Unfortunately, I can’t disclose the specific recipe for caramel sauce here; but it’s roughly margarine, golden syrup, sugar with a dash of soy milk, blended and heated in quantities until it becomes saucy.

    To make custard simply follow the ingredients on the package; 2 tablespoons custard powder, 1 tablespoon sugar, 2 cups soy milk, blended, heated and beaten in a pot until thick.

    Pancakes for Breakfast

    Recently I found some vegan chocolate & hazelnut spread, so I decided to make pancakes to put it on, then Jessie informed me that the spread was too sugary for the blog, so these pancakes don’t have the spread.


    2 cups flour
    2 teaspoons baking powder
    2 teaspoons egg replacer (or 1 banana)
    2-3 cups water
    1 teaspoon vanilla essence
    a pinch of cinnamon

    Nuts (sliced or crushed)
    Banana (sliced)


    Mix together the flour, baking powder, egg replacer (or banana), water, vanilla essence, and cinnamon. Depending on how you like your pancakes will determine how much water you add. 2 cups of water will produce thick pancakes, whereas adding 3 cups allows you to make thin pancakes.

    Melt a knob of margarine in a flat bottomed frying pan on medium heat. Pour in enough batter to cover the base of the frying pan (depending on how thick you like your pancakes) – if you want really thin pancakes, use the edge of a spatula to spread out the batter – and fry until the bubbles on the top start to pop. Flip the pancake over and cook for a similar amount of time. Remove from pan, put on a plate in the oven, and repeat until you’re out of batter. You want to add a small amount of marg to the pan before each pancake.

    Note: If you don’t have margarine, don’t try replace it with oil. This will result in the pancakes being rubbery and not very nice.

    Cover the pancakes in berries, nuts, banana and drizzle some agave over the top. If you have some chocolate hazelnut spread like me, add that too, but if Jessie asks, you didn’t read that here!