Vegan Recipe Collection Over 800 Vegan Recipes

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dissolved.
Mix together the flour, cocoa powder, baking powder, pecans and sugar.
Add the espresso coffee to the cake mixture with the oil. Stir thoroughly, then add the cooled, dissolved
coconut mixture and incorporate well.
Pour mixture into the prepared cake tin and bake in the preheated oven for approximately 1 1/2 hours
or until cake feels springy to the touch. Leave to cool slightly before turning out onto a cooling rack.
When the cake is cool, drizzle with the brandy.
To make the fudge icing, put all the ingredients in a food processor and blend until smooth. Spread
evenly over the cake and then use a fork to make an attractive pattern across the top.
Pear, Brandy and Hazelnut Strudel
450g / 1 lb dessert pears (Comice, Conference, Rocha or William)
50g / 2oz chopped roasted hazelnuts
25g / 1oz brown sugar
50g / 2oz sultanas
1/2 tsp ground cinnamon
1 tbsp brandy
225g / 8oz ready-made puff pastry
25g / 1oz margarine
icing sugar, for dusting
preheat oven to 200C/400F.
peel, core and chop the pears and mix in a bowl with the hazelnuts, sugar, sultanas, cinnamon and
brandy.
Roll out the puff pastry very thinly – you should be able to see the pattern of the work top through it.
Melt the margarine in a small saucepan and brush over the surface of the pastry. Place the filling at one
narrow end and roll up, folding in the sides to enclose the filling as you go.
Place on a greased baking sheet, brush with more margarine and make a couple of cuts in the top.
Bake in the preheated oven for about 20 minutes until the pastry is well risen and golden. Dust with icing
sugar and serve hot.
Apricot Chocolate Refrigerator Cake
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