♥ Vegan potica

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For those who haven’t come across it, potica is a traditional festive dessert in Slovenia. It’s a yeasty bready cake with a delicious nutty-sweet filling.
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(Don’t you just love my friend’s beeeeautiful cucumber pot?!)
A Slovenian contact sent me a recipe at Christmas time but I never had time to veganise it (potica typically contains a lot of eggs, milk and honey). However for Easter I decided to pull my finger out my arse and actually get it made. The following recipe makes a fairly large cake, so my BFF, her fella, my hubby, my Mum and my Dad were all subjected to a BIG serving over the Bank Holiday weekend. They all survived so I figured it was worth a blog!
Vegan Potica recipe:
  • (Yeast mix)
  • 200ml soya milk
  • 50ml hot water
  • 1 tsp salt
  • 2 tsp sugar
  • 14g fast active yeast
  • 150g vegan marg
  • 2 tbsp rum
  • 2 tsp vanilla essence
  • Peel of ½ orange and ½ lemon
  • 80g sugar
  • 600g plain white flour
  1. In a jug, add the hot water to the soya milk. Stir in 2 tsp of sugar and the salt. Sprinkle the yeast over the top and leave in a warm place for 10 – 15 minutes until the mixture has frothed up.
  2. In a pan, heat up the marg, rum, vanilla essence, peel, and the 80g sugar. Whisk until thoroughly mixed and starting to boil.
  3. Put the flour into a large bowl and make a well. Pour in the contents of the pan and stir into the flour using a wooden spoon. When the mixture starts to get doughy, start to mix using your hands.
  4. Knead into nice, elastic, smooth dough. This will take 5 – 10 minutes.
  5. Cover with a clean tea towel and place in a warm place for 1 – 2 hours until the dough has doubled in size.
Whilst the dough is rising, make the filling:
  • 250g walnuts
  • 250g almonds
  • 100g sugar
  • 50g agave syrup
  • 100ml soya milk
  • 2tsp vanilla essence
  • 2tsp ground cinnamon
  • Peel of ½ orange 
  • ½ lemon
  • 2tbsp rum
  • 2tbsp soya cream
  1. Whiz up the almonds and half the walnuts in a food processor until fine crumbs are formed. Leave to one side.
  2. Whiz up the remaining walnuts until very roughly chopped.
  3. In a pan, heat up the sugar, agave, soya milk, vanilla, rum, cinnamon and peel until all melted and beginning to boil. Add the finely ground nut crumbs and stir in. Allow to bubble for 5 minutes whilst stirring.
  4. Take off the heat and allow to cool to room temperature. 
Potica construction:

1. Knead the dough again for a further 5 minutes before rolling out onto a well-floured surface.

2. Roll out to about ¼ cm in thickness (or as thin as possible before the point where the dough turns translucent or starts to break / form holes).

3. Spread the cooled filling over the dough. I used a rubber spatula. It might seem that there isn’t enough filling but keep spreading! Once spread, sprinkle the roughly chopped walnuts over the dough. Then drizzle the cream over the top.

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           4. Roll up the potica into a long sausage shape.

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5. Here’s the part where you can use your imagination. You can cook the potica in almost any tin. You can layer it up so that when cut, the cake displays various layers of rings, or you can keep it simple.

I sliced the roll up into 4 pieces and placed around a greased bundt tin, overlapping the ends.

6. Leave the cake to rise in a warm place for a further hour, before baking in an oven preheated to 180oC for around 20 minutes. (Cooking times will vary depending on the size and depth of the tin, so be careful to keep an eye on your cake).

7. The potica should easily slide out of the tin when turned upside down. Allow to cool on a wire rack.

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I’m not sure how the Slovenian’s devour this delightful dessert, but I couldn’t resist serving it with lashings of dairy-free custard. Mmmmmm!

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Happy Easter everyone!









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♥ Vegan sticky toffee pudding cupcakes

So, I’m attempting to type this on a tablet, which is really ANNOYING no judging me for any typos or formatting errors…!

Here you have it, my vegan sticky toffee pudding cupcakes with a salted caramel sauce filling, vanilla buttercream and salted caramel chip sprinkles.
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Remembering back to my childhood days l couldn’t resist turning these little gems into ‘butterfly’ cakes and I’m glad I did because I think they turned out super cute. I made these to take into work but didn’t tell people that they were devoid of eggs and dairy. They went down very well and people were still talking about them the next day!
I couldn’t find a recipe that I really liked the look of so I adapted several including a couple of non-vegan ones. I’m glad to say that I was very happy with the results. Rich, moist (hate that word!) and well and truly sticky!
Vegan sticky toffee cupcake recipe
Adapted from this recipe:
Ingredients (makes 12 depending on the size of your cases)
  • 55g vegan marge
  • 130g Light Brown Sugar
  • 1/4 cup apple sauce (homemade if you can! )
  • 90g Plain Flour
  • 1 ½ teaspoons Baking Powder
  • 25g Golden Syrup
  • 45g Treacle
  • 150g Pitted Dates
  • 150 ml Boiling Water
  • 1 teaspoon Bicarbonate of Soda
  • 1 teaspoon cider vinegar
  • Preheat the oven to 180ºC
  • Pop the dates, hot water and vinegar into a food processor and blend until smooth. Set aside.
  • Cream the marge and sugar using an electric hand mixer, until light and fluffy and pale.
  • Mix in the treacle and golden syrup until smooth and fully combined.
  • By hand, stir in the apple sauce.
  • Sieve the flour, baking powder and bicarb and gently fold one tablespoon at a time into the margy-butter-syrup mix.
  • Fold in the date mixture into the cake batter until thoroughly combined. The mixture should be beautifully thick and airy.
  • Distribute evenly between your cake cases and pop into the oven. They should take around 10 to 15 mins but keep an eye on them. When done, an inserted skewer should come out clean.
  • Leave to cool on a wire rack.
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Caramel sauce and chips:
I basically, followed this lovely recipe but doubled up the mixture.
I changed the method slightly in order to make the sauce for the cupcakes as well as caramel chips for decoration.
  • 2 cups vegan margarine
  • 4 cups sugar
  • 4 cups soy milk
  • 2 cups golden syrup
  • 2 tsp vanilla


  • Grease and line an 8 x 8 inch baking tray with parchment
  • Place all ingredients (except vanilla) in a large saucepan. (Large because the sauce WILL boil up!)
  • At this stage, pour half of the caramel into a bowl and stir in the vanilla and 1/4 cup of soya milk. Leave to one side – this is the sauce for the center of the cupcakes.
  • Bring ingredients to a boil, keep stirring.
  • Cook over medium heat while stirring until the caramel reaches 245 degrees F. (If you don’t have a thermometer, use the soft ball test)
  • Remove from heat and stir in vanilla. Pour into lined baking pan.
  • Allow to cool and use scissors to snip off little chips, ready to decorate your cakes with. To stop them sticking together I kept them in the freezer until I was ready to use.
We’re back to this recipe for the buttercream:
Simply replace the butter for vegan marge:
  • 125g vegan margarine
  • 250g Icing Sugar
  • 1 teaspoon Vanilla Extract


  • Cream the marge in a food mixer.
  • Add the icing sugar and blend on a medium speed on your mixer until completely combined (cover with a tea towel to prevent a cloud of icing sugar from covering your kitchen!)
  • Scrape down the bowl, add the vanilla extract and continue to blend for one more minute.
  1. When the cupcakes are cooled – and not a moment sooner- use a teaspoon to carve a circular piece of cake out of the middle of the top of each. Keep the little circles safe as you’ll be cutting each in half to create the butterfly ‘wings’.
  2. Next, add the caramel to the hole in each cake. I would recommend adding just a teaspoon’s worth to begin with to make sure there is enough to go around, then top up with whats left.
  3. When you’re done being saucy, its time to add the buttercream. I used a piping bag to be posh.
  4. Finally, position your wings into the buttercream and decorate with the caramel chips.

The next time someone tells me how they can’t understand why all vegans aren’t super skinny… I’m going to link them to this entry!! 🙂

Sticky toffee cupcakes PS
Flash Gordonette…X
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♥ Vegan carrot cake with a creamy whiskey topping

Tasty vegan carrot cake, anyone?

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Since the late night flap jack lasted all of 5 minutes, I turned my attentions to carrot cake. Mmmm, carrot cake.

I’ve made vegan carrot cake a couple of times but this one is more of my own recipe. Hence how the whiskey got into the topping…..  😉

The cake is rich and spicy whilst the topping is smooth and creamy, sweet but tangy.

 Vegan carrot cake



  • 215 g grated carrot
  • 100 g currants
  • 20 g fresh or frozen grated ginger
  • 100 g vegan marg
  • 170 g caster sugar
  • 75 g oil (I used olive)
  • 1 tsp freshly grated nutmeg
  • 1 tsp ground cinnamon
  • 200 ml pure orange juice
  • 280 g self-raising flour
  • 1 tsp baking powder
  • Pinch of salt (optional)


  • 160 g icing sugar
  • 125 g marg
  • 1 tsp vanilla essence
  • 3 tsp whiskey (I used Black Grouse)
  • A sprinkles worth of mixed seeds (I used pumpkin, sunflower and flax).




  1. Pre-heat the oven to 170oC.
  2. Cream the marg and sugar together until pale and fluffy (I find a hand whisk is best for this). Add 50 g of the oil and whisk some more (don’t add more than 50 g oil at this stage or you’ll end up with a dense gloop!).
  3. In a separate bowl, mix together the carrot, currants, ginger, nutmeg, cinnamon, remaining oil and orange juice together. When well stirred, fold in the creamy marg and sugar mix.
  4. Next, gently fold in the flour, salt and baking powder into the mixture. .Carrot cake mix
  5. Pour into a well-greased tin. You want the mixture to be a couple of inches deep at least so use something like a 10” x 10” or 12” x 12” 
  6. Bung into the oven for 30 mins. Stick a skewer or knife into the centre at around 25 mins to gauge if the cake is going to need more or less time than 30 mins (the size of the cake tin will affect this).
  7. Take out of the oven and leave in the tin for 5 mins before turning out onto a wire cooling rack.
  8. Whilst the cake is cooling, make the topping: 


  1. Whizz the marg until soft then add the icing sugar a spoonful at a time until it is all blended. Then whizz in the whiskey and vanilla. Cover and leave in the fridge for 15 mins or until the cake is cool.
  2. When the cake is COMPLETELY cooled (and not a second less or your topping will melt, separate and fall off), spread the topping over the top. Finally sprinkle a few seeds over the top to act as a both a decoration and a source of omega 3 & 6.

Et voila!

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This cake would probably serve 12 people, unless you’re feeding a group of greedy gits like me….








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