Vegan MoFo2014 – Recipe: Baked Doughnuts with Lemon Glaze

At the last minute I decided to RSVP for a pot luck picnic being run on Sunday by one of the meetup groups I subscribe to. It’s not a vegan event so I was at a bit of a loss as to what to make. After a lot of useless thinking I decided to have a look through the recipes bookmarked on my computer and I came across a jam doughnut recipe. After a bit more thinking I decided that The recipe wasn’t the right one for me as they required deep frying (which I have only done once in my life and wouldn’t taste as good when cooled down and served the next day. So I did a bit of Googling and found this recipe


2 Cups of Non Dairy Milk (I used soy).
1/3 Cup of Oil.
1/3 Cup of Agave or Maple Syrup (I used Brown Sugar).
1/2 Cup of Sugar.
1 7g Package of Dry Active Yeast.
4 1/2 Cups of Flour.
1 Teaspoon of Salt.


In a saucepan combine the Milk, Oil, Syrup and Sugar and bring to the boil. Turn of heat and leave to cool for 1/2 an hour.


The boiled mixture

Add the Yeast to the liquid mixture and stir in. Leave to activate for 10 minutes.

Put 4 cups of the Flour and the Salt in a large mixing bowl and add the activated yeast mixture. Mix thoroughly.


Before proving

Cover the mixture with a tea towel and leave to prove in a warm place for 1 hour.

Set the oven to 180 Celsius (350 Fahrenheit). After the mixture has proved, it should have doubled in size, add the remaining 1/2 cup of Flour.


Cutting out

Roll out dough to about 1 Inch thick and cut into shape. Place the doughnuts and the holes on a tray covered with baking paper and bake for 10 minutes

Lemon Glaze


1/3 Cup of Lemon Juice.
1 Cup of Icing (Powdered) Sugar.


Combine Lemon Juice and Icing Sugar thoroughly and leave to harden a little.

Remove the doughnuts and holes from the oven and dunk them into the glaze. Leave to cool on a rack with something underneath to catch drips.



Baked and glazed

Verdict: Unfortunately my dough didn’t rise properly (I think the wet mixture was still too hot when I added the Yeast). The end product was a bit doughy, edible, but not something I would serve to others. The glaze was delicious. Since I can’t take the doughnuts to the picnic I had to make something else.


Restaurant: Cherry Darlings Bakehouse

Cherry Darlings Bakehouse is a newly opened bakery in Forrestville, right next to the tram stop. Oh yeah and it’s completely vegan! (Though they style themselves as Cruelty Free). Cherry Darlings is the evolution of a home based vegan catering business called Veganised who are well known for their Bakehouse Boxes (full of sweet and/or savoury yumminess) as well as supplying vegan treats to places like Godzilla Pizza and Out Of Step. The bakery opened yesterday (21/06/2014) and has been a big hit.

It’s a smallish shop with some indoor seating and another seating area out the back which includes  well stocked children’s play area. The interior is pastel colours with interesting things on the wall including a classic series Star Trek poster and a small embroidered gun control message. Like many an Adelaide eatery these days they’ve gone with a bit of a retro Americana theme.

The shop sells the usual bakery fare; lots of interesting pies and other savouries, many kinds of cupcakes and so many other yummy (and unhealthy) treats. A number of the treats are gluten free. They also do milkshakes, soda floats, tea and coffee. It’s all very reasonably priced with the cheapest item at $2.50 and nothing above $10. I ordered the BBQ Rib Mac & Cheese Pie and a slice of Banana Caramel Pie.


BBQ Rib Mac & Cheese Pie

The pie was interesting The BBQ marinated gluten strips were well balanced and the capsicum, onion and (oddly) broccoli were a nice flavour combo. The Mac and Cheese didn’t have much flavour but added a nice texture contrast and creaminess to the pie. The pastry was unremarkable; I know I ate it but I can’t remember it


Banana Caramel Pie

The Banana Caramel Pie was pretty awesome. One of the people who was with me (pictured below) said it was one of the best things she’s ever eaten. The caramel sauce was clearly homemade and delicious (and very sweet!) The cream was wonderful and it tasted like the real thing. However I found the base to be a bit to thick and a little lacking in flavour. It could’ve used a little more banana as well.


So many desserts so little time

I also had the chance to sample a few other desserts thanks to a companion who couldn’t decide and ordered more than she could eat. All very yummy though the cup of tea was ludicrously strong due to the fact that they used enough loose leaf tea for a whole pot!

Food: Very yummy and lots of options. 4.5/5

Setting: A nice leafy area not too far from the CBD. The interior is a little cramped but once the opening fervour calms down it should be fine. 4/5

Service: Polite but a little clunky. Should improve with time. 3.5/5

Overall: Very good. I’m a bakery fan from way back and I’ve been missing it so much since going vegan. Now if only they had profiteroles on the menu (hint hint). It’s probably a good thing I don’t live to close to Cherry Darlings because I’d be there at least once a day. 4/5

Cherry Darlings Bakehouse on Urbanspoon

Restaurant: Argo on the Square

Argo is a trendy café with 2 locations in the Adelaide area; Victoria Square in the CBD and The Parade in Norwood. The cafe’s are very vegan friendly with a separate vegan breakfast menu. Annoyingly the vegan options on the lunch menu (on the website) are neither separate nor clearly marked.

The interior is lovely with lots of greenery, both real and fake. The plants are even on the walls! It’s a nice atmosphere. I went there with a fellow vegan friend for breakfast after a cycling event. I ordered an It’s Pearific frappe and the Vegan Waffle.


It’s Pearific Frappe

The frappe was quite nice. Well balanced, not too much ice and a nice hint of mint at the end.


The Vegan Waffles

The waffle were interesting. The waffle itself was made from a banana and walnut batter, which tasted lovely but made the waffle quite dense and heavy. The coconut sorbet had nice flavour and wasn’t too sweet but was icy. The chocolate sauce was more like a chocolate mouse. It tasted like a raw desert, had a slightly grainy texture and was in need of a little more sweetness. The grapefruit slices were under ripe and horribly sour. The mango cheeks tasted like they’d been stored incorrectly and had absorbed some random flavours. Strangely they reminded me a little of sushi.

Food: Overall quite tasty but let down by some bad elements. The frappe was good. 2.5/5

Setting: Not bad. Large but still cosy, lots of green. 4/5

Service: Average. Polite but minimal human contact. 3/5

Overall: Nothing special. I’ll go back to try another drink.
Argo on the Square on Urbanspoon

Recipe: Eggless Cinnamon Macarons with Salted Caramel Buttercream

Macarons. Something I used to eat often and have been hoping to find a vegan version of. For week 8 of the 52 Weeks of Baking sub on Reddit the challenge was gluten free. In the challenge intro there was a link to a classic french macaron recipe and I decided to Google “vegan macaron recipe” and I was surprised to actually find something. A test of the recipe I found was Attempt 1. This attempt did not go well.

2 weeks later and it’s time for the first Cake Liberation Front picnic of the year which also happened to coincide with the french challenge on the 52 Weeks of Vegan Cooking sub so I decided to try again. Attempt 2 went much better.

Attempt 1.

This recipe was problematic. I basically ended up with a sticky almond paste that was unusable. See below.


The failed mix

The reason for this is simple. The recipe asked for what amounts to 4 1/2 cups of dry ingredients to be added to the equivalent of 3 eggs; a normal macaron recipe only has 1 1/2 + 2/3 cups of dry ingredient.

Attempt 2.

I used the recipe that was linked on the 52 Weeks of Baking intro and altered it to vegan.

Ingredients: Macaron.

Note: This recipe is not perfect and while it tasted quite good, it still needs a little work. See my Verdict at the end for more information.

1/4 Cup of Powdered Egg Replacer (I used Organ No Egg).
1/2 a Cup + 2 Tablespoons of Water.
2/3 Cup of Almond Meal (also known as Almond Flour).
1 1/2 Cups of Icing Sugar (also known as Powdered Sugar or Confectioners Sugar).
5 Tablespoons of Caster Sugar (Granulated Sugar).
1 Teaspoon of Vanilla Extract.
1/2 Teaspoon of Cinnamon Powder.


Preheat oven to 140C (280F). Line baking tray(s) with baking paper and if you can be bothered draw circles on the back of the paper as guides for your piping. Circles should be about 1 inch and 1/2 inch apart.

Sift the Almond Meal and Icing Sugar into a bowl and combine. If your Almond Meal coarse you may need to put it through a food processor first.

Place Egg Replacer and Water into mixer with whisk attachment (beaters are also fine) and turn onto fastest setting, you may need to stop the mixer and scrape down the sides. When the mix starts to get frothy add the Caster Sugar on tablespoon at a time.

The mixture should expand and when it looks like the picture below slow the mixer to the lowest setting and add the Vanilla Extract and Cinnamon Powder.


The “egg” mix

Add  half the Almond Meal and Icing Sugar mixture and when combined add the rest.

Remove the bowl from the mixture and combine any remaining mixture. Be careful not to work the mixture too much as you want to keep as much air in the mixture as possible.


Put the mixture into a piping bag (if you don’t have one use a sandwich bag and cut off the corner once filled). Pipe 1 inch circles onto the baking paper.

Lightly tap the tray on the bench to break up any larger air bubbles. With a traditional macaron mixture you are meant to let the trays sit for 15+ minutes until the mixture is no longer sticky to the touch and has formed a skin. I have no idea if this would even work/matter with the eggless mix but I did it anyway.


Place trays in oven and bake for 15-18 minutes. After the first 2 minutes open the over to release any steam.

With mine it took nearly double the time to cook the macarons; this may be because the mixture was wetter than it should have been or the fact that the oven is weird and I don’t entirely know how to use it or because my piping was terrible (in my defense it was my first time using a piping bag). Probably all three.

The macarons are done when they are baked all the way through and the shells are just hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown).

Remove them from the oven, and cool on baking sheet placed on a wire rack.

Ingredients: Salted Caramel Buttercream.

1 Cup of Vegan Margarine (I used Nuttalex), at room temperature.
1/3 Cup of Salted Caramel Sauce, at cool room temperature.
1 Teaspoon of Vanilla Extract.
1 1/2 Cups of Icing Sugar (also known as Powdered Sugar or Confectioners Sugar).
Salt to taste.


Clean your mixing bowl and attach the scraper (again a beater is also fine).

Beat the Margarine on a medium speed for 1 minute.

Add Salted Caramel Sauce and Vanilla Extract and beat on medium for 2 minutes.

Add Icing Sugar and mix on low until incorporated. Increase speed to medium, mix for 2 or 3 minutes until smooth.

Taste and add Salt if needed. (I forgot to taste and just added the salt).


Note: this make a LOT of buttercream, way more than you need for the macarons. Fortunately you can freeze it.

When the macarons are cooled pick 2 of equal size, spread or pipe some buttercream on the bottom of one and stick them together, Repeat as until you have no more macarons.


Verdict: The macaron were overly sweet and the butter cream was a bit too salty but together they worked. The macarons had the right chewy texture, but they were not quite correct, they cracked easily and had hollow bits. As I mentioned before they also took longer to cook as they were quite wet.

I think that the ratio of Egg Replacer to Water was correct, but there was too much in comparison to the Icing Sugar and Almond Meal mixture. Now you could use less Egg Replacer and Water (keeping the same ratio) however as I mentioned the macaron was too sweet so I would alter the Icing Sugar and Almond Meal mixture by adding more Almond Meal.

Lastly the Cinnamon flavor was strong when raw but less noticeable when baked.

I took the finished macarons to the Cake Liberation Front picnic (and a few for a friend who is always stuck at work on picnic days) and they were very well received,

Restaurant: Creperie Bruxelles

If you’re a regular to Adelaide events you’ve probably seen the guys that sell the stall that sells poffertjes (mini dutch pancakes) or a cart that offers homemade lemonade.Well those guys have their own store. Creperie Bruelles is on Henley Beach Road in Mile End, close to the city. They serve crepes, waffles and pancakes and most things on the menu can be made vegan, including the ham, cheese and tomato crepe. They also provide gluten free options.

To start I had a peach iced tea which was nice and I like the addition of the mint leaves. You can see from the photo below that I’d drunk quite a bit of it before I remembered to take the photo (you can also see how bad I am at photography).


Peach iced tea


Banana and salted caramel crepes

For main I ordered the banana crepes with salted caramel sauce and soy cream. The crepes were nice, the salted caramel was good and the soy cream was amazing. Grace, the owner of Bliss Organic Cafe, was also impressed by the soy cream. The icing sugar sprinkle annoyed me and I felt it was unnecessary. A good dish but it took ages to come out, far longer than anyone else on my table.

I also had a taste of the ham, cheese and tomato crepe and it was quite nice.

Food: Yummy, with a good range of flavors and I love how many vegan options there are. 4/5

Setting: Small, noisy and very echo-y. However I believe they may be about to extend into the shop next door. 2/5

Service: Not great. While they were very polite and accommodating to our having a few more people than we booked for. Unfortunately they made several mistakes with our orders and a few were late coming out. They were efficient and helpful in fixing these issues, but as one of these mistakes involved a food allergy it’s a bit of a problem. 2/5

Overall: Great food but definitely some issues that need fixing. 3/5

Creperie Bruxelles on Urbanspoon

Recipe: Salted Caramel Sauce

Ah salted caramel. Something I’d never heard of until a few years ago and now it’s on every menu. When it’s good it amazing, when it’s bad it’s still pretty tasty. Regular readers may remember me singing the praises of Eggless’s salted caramel sauce and I order it whenever I see it on the menu (if it’s vegan obviously) but I’ve never tried to make it myself. Why? Because my one attempt at making caramel went badly.

I used a recipe from the Australian cooking competition show My Kitchen Rules.


220g (7 3/4 ounces) of Caster Sugar.
80ml (2 2/3 fluid ounces) of Water.
250ml (8 1/2 fluid ounces) of Thickened Cream. I used Rice Cream.
40g (1 3/8 ounces) of Vegan Margarine. I used Nuttalex.
1tsp of Salt. I used table salt which has a stronger flavor than rock or sea salt.


Stir Sugar and Water in a medium heavy based saucepan over medium heat, without boiling, until sugar dissolves.


Sugar and water, pre cooking

Use a wet pastry brush to brush any stray grains on side of pan back down into mixture. I didn’t do this bit.

Bring to the boil.


On the boil

Bring to a boil. Cook, uncovered, without stirring, until mixture turns a rich golden brown. This may take longer than you expect but keep an eye on it as it can turn very quickly. Mine didn’t heat evenly and I had one section go very dark and start to burn while the rest was still pale gold. Fortunately it didn’t effect the flavor.

Remove from the heat.

Add 1/3 of the Cream and whisk in (note to self buy a whisk). It will froth up. Any crystals and thicker caramel will reincorporate on the heat.



Return to the heat and add the remaining Cream, the Margarine and the Salt. Whisk it together then turn off the heat and cool to room temperature. It may seem a bit thin but don’t worry it thickens as it cools.


Now what am I going to do with all this?

Verdict: Yummy. Just the right amount of salt. It took longer than I thought and that was annoying as I got quite impatient. Despite this it was quite simple to make. I will make it again and I might use coconut cream to see what it tastes like. Now I just have to decide what to use this for…

Restaurant: Halloween @ Eggless Dessert Cafe

I have been to Eggless a number of times, in fact I make a point to go at least once a month. Why? Because the menu changes every month! The current menu (October 2013) is favorite previous desserts as nominated and voted for by customers. When going to Eggless it’s best to get there early, otherwise you’ll end up on the waiting list. It can be anywhere from a 20 minute wait to 40 minutes. They do try to get people in as fats as possible but it’s a small venue and VERY popular. For good reason.

Ken, the owner, is a happy go lucky guy who like to fist bump everyone he meets. He love to interact with the customers and especially loves the children. Earlier this month while I was waiting outside in the cold Ken came out to check the line, sat down next to me, said “hey, how are you?” and wrapped a blanket around my shoulders. Sweet guy.

Once I was sat next to a group of 4 teenagers who had ordered multiples of every single dessert on the menu; one of the waitress’s and I were looking at them and wondering ‘how have you not been sick yet?’

So on to Halloween. For various special days like Valentines and Halloween Eggless does a themed night. They decorate the cafe, put on costumes and develop a few special menu items.


Haunted lanterns


More ghosts

 They also encourage their clientele to get involved. For Halloween this year the deal was that if you wore a costume you got 10% off and access to the special menu items. There were lots of great costumes from the basic, an older woman in a penguin onesie (very cute) to the more elaborate Mad Hatter and Alice. My personal favorite were the couple that were dressed as Daria and Harry Dresden. I had to change my costume idea at the last minute and ended up being some kind of whimsical cat thing. I was joined by a few friends who I will be referring to as Vampire and Witch, because I forgot to ask them if it was okay to mentioning them by name here. Witch was an Eggless virgin!

Anyway this is my costume:


My make up


My hastily thrown together outfit

We arrived early, 7:30pm for an 8pm opening, and were pleasantly surprised that there wasn’t many people there. We got in the line and very soon there was a long line forming behind us. A little after 8 the blinds went up and we were greeted by the zombie staff staring at us through the window. (I apologies but I forgot to take a photo of the zombies). We were seated and served promptly.

I ordered a pot of Earl Grey tea and one of the special dessert, playfully titled “Trick or Treat.”


Earl grey tea

The tea was nice, good quality tea, with a lovely citrusy flavor. The tea was served with rice milk (you can also have soy) and sugar. There is enough in a pot for 2 and a half cups of tea. I have been trying a different tea each visit and so far my favourite has been the jasmine tea.


Trick or Treat

The Trick or Treat dessert was Turkish Delight Ice Cream, Strawberry Jelly and Minted White Peach with Raspberry Compote.

The Ice Cream, which was served in a decorated cardboard box, was very creamy and sweet but could have used some more rose water in my opinion. In the Ice Cream there was bits of Turkish Delight which were made hard and chewy by the cold of the Ice Cream. Contained in the Ice Cream were a few surprises, the box did warn me to eat at my own risk. There were a few sprinkles of salt which made a nice change from the creaminess. There was also a piece of green hard candy which when eaten fizzed in my mouth. That was quite fun until Witch tarted to call it snot. Thanks Witch.

The Jelly was okay, it had good texture but because I ate it after having tasted the other items in the plate, which were sweeter, it became a bit flavorless.

The Peaches were my favorite item on the dish. The fruit was ripe but still had a firm texture, there was enough fresh mint to make an impact, but not over power and the Raspberry compote was lightly sweetened and quite sharp complementing the peaches nicely. )On a side note I just had to cringe when a woman at a nearby table tried a piece of the peach then offered another piece to a small child asking the child “would you like some apple?” Seriously?!)

Vampire ordered another dish from the special menu, a Black Velvet and Black Cherry Pudding with Vanilla Ice Cream. Awesomely the pudding was actually black! It’s attention to detail like this that makes this place great.


Black Velvet and Black Cherry Pudding with Vanilla Ice Cream

Vampire seemed to enjoy her dessert and I tried a little of the pudding which was nice and chocolaty.

Witch ordered a Chai Hot Chocolate and an I Can’t Believe It’s Not Snickers Sundae.


Chai Hot Chocolate

Witch said the Chai Hot Chocolate was yummy and an interesting idea. I haven’t tried this drink but I can vow for the yumminess of the regular hot chocolate.


I Can’t Believe It’s Not Snickers Sundae

The Sundae is peanut butter ice cream, with butterscotch sauce, roasted peanuts & chocolate ganache. It;s yummy. This was the dessert I ordered the very first time I went to Eggless and I’m thrilled to see it back. In the words of Witch when she ordered it “it’s chocolate and peanuts, that’s always going to be fantastic.”

We were still a bit hungry after our desserts (well Vampire wasn’t)  and we really didn’t want to leave so we ordered something else. Witch got a drink called Teh Tarik and we got some Dessert Nachos to share.


Teh Tarik

Teh Tarik is an Asian tea drink that is basically strong, sweet milky tea. Witch said “I’m glad I’ve tried it and I will finish it, but i wouldn’t order again.” She’s not a fan of milk in tea. When I tried this drink a little while ago I was amused to realize that it tasted just like how I make a cup of tea at home.


Dessert nachos

The Dessert Nachos are something I’ve been eyeing off for a while, they’ve appeared on a few of the Eggless menu’s over the last few months but I hadn’t got a round to ordering some. They’ve had a few different topping combinations on the nachos; this weeks is black sticky rice, banana slices, banana mousse and vanilla ice cream.

The Nachos themselves are popcorn that had somehow been shaped into corn chips. They’re coated with a mix of icing sugar and a little salt, they’re absolutely  delicious! The sticky rice was a little plain but had a nice nuttiness and added some great texture. The banana mousse was lovely but I feel that the dish was let down a little by the ice cream. At Eggless the ice creams are all made in store except for the basic vanilla which is store bought. I personally don’t think the dessert is as special when you put a ball of So Good on top of it; especially when the quality if everything else is so fantastic.

Witch and Vampire both had some of the Nachos as well and Witch loved the chips as much as I did.

Food: Eggless’s dishes are always excellent. The ever changing menu means that there’s always a reason to go back and the desserts themselves are always inventive and contain interesting combinations of flavours. Oh and they also do a few small savoury options which are quite yummy too. 4.5/5

Setting: Small, comfortable, warm. Lots of people in a small space but not so noisy that you can’t have a good conversation. 4/5

Service: Usually pretty good. The owner is attentive, if a little over energetic. Just watching him sometimes makes me feel tired, The other staff know the menu well and remember the regulars. Always friendly and helpful too. 4/5

Overall: I love Eggless, so I’m a bit biased really. The theme nights are great but it’s well worth a visit at any time of year even if you have to wait outside in the cold. Oh and if you ever see something on the menu with a salted caramel sauce on it. Order it! Eggless’s salted caramel sauce is plate lickingly good! 4/5

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