The Great British Bake-Off Vegan Style: Episode 4 – Dessert Week

No favourites here but…

…DESSERTS! My favourite!

This week is going to be a good’un because I know it involves meringue and if I had £1 for every time someone told me you can’t make meringue without eggs I’d have about £64.

Let’s get dessert-ing!

Disclaimer: I have not tested any of these recipes, but if you do, please tag me in your photos on Instagram or Facebook.

Challenge 1 – Signature Bake – Roulade

So, a bit of a different approach this week. I’ve found this cracking vegan meringue roulade recipe from The Vegan Pantry, so I’d suggest using this recipe as a base then switching up the fillings depending on your preference.

Terry – Terry’s not well. Poor Terry.

Briony – Treacle Tart Roulade

For the filling: A firm go-to favourite for these vegan alternative recipes, I suggest using the filling from Lucy’s Friendly Foods’ vegan treacle tart recipe.

Dan – “Florida Roulade” – Coconut, Mango, Strawberries and Lime

For the filling: Coconut cream frosting from Cotter Crunch and mango compote from another one of my favourites, Veggie Desserts.

 

Jon – Mango and Passionfruit Roulade

I found: The recipe I posted above from the wonderful The Vegan Pantry. Hurrah!

Karen – Coffee Cream and Praline Roulade

For the filling: The kahlua whipped cream from this deconstructed roulade recipe on The Vegan Word.

ceramic mug with coffee

 

Kim-Joy – “Sweet Dreams” Roulade – with cream, raspberries and passionfruit curd.

For the filling: The cream from this vegan raspberry cream cake from Vibrant Plate and vegan passionfruit curd from Grace’s Vegan Pantry.

selective focus photography of sliced passion fruit

Manon – Amarene and Kirsch Cherry Roulade

For the filling: Vegan cherry pie filling from Carve Your Craving and the cherry buttercream found in this chocolate cherry cupcakes recipe from Little Swiss Baker.

cherries close up close up delicious

 

Rahul – Rhubarb and Custard Roulade

For the filling: The frosting from this AMAZING looking rhubarb and custard cake from The Happy Foodie.

 

Ruby – Pina Colada Roulade

For the filling: The lime, coconut and pineapple layers from yet another cake I’m going to have to make, Deviliciously Raw’s vegan pina colada cake.

 

Technical challenge – Raspberry Blancmange with Langues Du Chat Biscuits

I found:  This vegetarian strawberry blancmange recipe on Tin and Thyme. In order to make this vegan you’ll need to switch out the double cream for a vegan version (perhaps coconut cream?) and the milk for a non-dairy milk. Oh and switch the strawberries for raspberries if you want to recreate the Bake Off one!

background berry breakfast bright

For the biscuits I suggest Vegan Langues Du Chat from The Veggy Side Of Me.

All done!

Please remember to tag me on Instagram or Facebook if you make any of the recipes above as I’d love to share them.

donuts and bagel display

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