Recipes

This month we're celebrating the first birthday of our blog. It's hard to believe that a year has passed since the first recipe appeared on the blog, and it was a gingerbread layer cake. This time we also serve a layer cake for obvious reasons.

For the birthday cake I chose simplicity and a nice combination of sour cherries and chocolate. The sponge cake is cocoa, while the cream is based on the solid part of coconut milk. I prepared two sorts of cream. To the first one I just added sour cherries, and the second one is a stracciatella cream.

On the first birthday of the blog, I hope it continues to develop itself in the right direction, and the dishes and sweets from Vega are even healthier and even more delicious.

The chocolate cream cake of Vega is meant for every little chocolate lover! Whether for Children's Day or birthdays – every little chocolate eater will certainly be happy about a cake like this and there is a guaranteed brown, and funny face on family photos.

This cream cake is made of chocolate from head to toe, but the decorations are in a light shade as a contrast to the chocolate colour – except for chocolate cubes and chocolate shavings of course, which are also an important part of the cake decoration, especially for the little chocolate lovers.

It was the first time in my vegan life I had baked a chocolate cream cake, so I took the path of least resistance and baked a cocoa sponge in a similar way to the vanilla sponge for the raspberry cream cake. I prepared too much halva mass for the decoration, however, it was used to prepare halva pralines. Forgive me this little shortcoming, but I was under time pressure. The halva pralines are delicious and hopefully will make up for this.

I prepared this delicious raspberry cream cake for Mother's Day this year. It is a perfect idea to express love in a sweet way. This cake is womanly, subtle, light, tender and melts in the mouth. My mum was delighted!

This time I decided to bake an aquafaba sponge cake, but you need a lot of patience, it really pays off, because the sponge cake is very light and fluffy. To prepare the cream, I once again used millet, because it is my favorite and a very nutritious semi-finished product for preparing all kinds of sweets, especially cake creams.

As befits an inhabitant of Toruń – one of the most beautiful cities of Poland, famous for its delicious gingerbreads – I should first present a gingerbread product on the blog. Unfortunately the masters from Vega did not want to reveal to me the recipe for a vegan gingerbread, shrouded in mystery, but they promised that they will do it in the future in reward for my progress in food photography.

So I decided to prepare a cream cake based on gingerbread sponge, layered with a jam of dried plums and walnut cream.

Although gingerbreads are usually associated with Christmas, in reality some Torunians eat them all the year round, whereas tourists coming to Toruń after visiting The Living Museum of Gingerbread obligatorily go to gingerbread shops to gift them to their relatives after homecoming.