Sweet Cinnamon Rusks

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Some people say that cinnamon is a holiday spice but I disagree with that. In our house cinnamon is an every-day-spice and used in various recipes all around the year. These sweet cinnamon rusks are highly addictive so be sure to make a big amount of them while you are at it!

This recipe is inspired by a picture of some cinnamon cookies I saw in one of my mother’s cookbooks many years ago. That recipe contained butter, egg and perhaps also milk. It can be a challenge to veganize recipes without it affecting the flavor to much but in this particular case I had never even tried the original version. First I copied the recipe from my memory, without really knowing all the ingredients and the correct amounts. That resulted in some very delicious and crisp cinnamon rusks, instead of cinnamon cookies, which was more than fine because I loved them!

After being staple food in my pantry for a few years, I wanted to veganize the recipe for the rusks. I have tried a few different combinations to replace the egg and butter in it and I have finally found the perfect combination that doesn’t change the flavor nor the texture. Replacing the butter for oil, instead of margarine, was a given although it meant adjusting the amounts a little. The egg was a bit trickier without complicating it to much and without using ingredients that were hard to find. I decided to try soy cream together with a small amount of vinegar and that was it! Sometimes you just know. Soy products, just like eggs, contains lecithin which is an emulsifier and because of this has great baking properties. You may replace egg, with different soy products, in many dishes and get great result. I added vinegar for better volume. Vinegar makes the rusks rise better, just like eggs would, so the combination of soy cream and vinegar is true winner!

Sweet Cinnamon Rusks

  • Servings: 15-20 rusks
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Ingredients:

  • 1 2/3 dl  cup caster sugar
  • 4 tbsp vegetable oil (for example coconut or canola oil)
  • 2/3 dl soy cream
  • 4 dl wheat flour
  • 1 millilitre vinegar
  • 1 1/2 tsp baking powder
  • a big pinch of pure vanilla powder
  • 1/2 tsp cinnamon powder
  • pinch of salt

Garnish

  • 1 tbsp cinnamon powder
  • 1 1/2 tbsp caster sugar

Method:

  1. Whisk together the sugar and soy cream. Add the vegetable oil and vinegar and keep whisking until everything is blended.
  2. Mix the dry ingredients in a bowl and add it to the wet mix. Form a dough and wrap it in cling film, then leave it inside the fridge for 30 minutes.
  3. While you are waiting, heat the oven to 175°C and mix the ingredients for the garnish in a small bowl.
  4. Remove the dough from the fridge and shape small balls that you roll in the sugar-cinnamon mix until they are completely coated in sugar and cinnamon. Place the balls on a baking tray dressed in baking paper and bake for 10-15 minutes, depending on your oven, until the rusks are golden brown. Turn off the heat and open the oven to let some of the heat out for a minute then close it again. Leave the rusks inside the oven, until it cools, for a more crisp texture.

 

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Vegan Gingerbread Lingonberry Cake

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This recipe comes just in time for the big holiday and it is the perfect Christmas cake. With a soft and aromatic ginger bread cake, creamy frosting and crunchy sugared berries this cake is all you want for Christmas. Ok, maybe not all but close enough!

If you can’t find lingonberries or lingonberry jam where you live, you may substitute it with cranberries or cranberry jam. Cranberries are, just as lingonberries, a bit acid. This is a great combination with the sweetness of the cake and frosting. If you would like a less sweet lingonberry jam (which I prefer for this cake) I recommend you to prepare your own. Make a small batch just for the frosting of the cake. Heat a small amount of berries and stir in a little sugar until dissolved. Let it cool before you use.

Even though the cake is rich and gooey it still feels light and fresh so don’t cut too small pieces!

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Vegan Gingerbread Cake With Lingonberry

Ingredients:

Cake

  • 100 g vegan margarine of good quality (for example earth balance)
  • 2.5 dl / 1.05 cup caster sugar
  • 1 dl / 0.4 cup soy cream
  • 1.25 dl / 0.5 cup soy milk
  • 2.5 dl / 1.05 cup wheat flour
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground clove
  • 2 tsp cinnamon

Frosting

  • 250 g vegan cream cheese
  • 150 g vegan margarine
  • 2 dl powdered sugar
  • pinch of pure vanilla powder
  • 0.75 dl lingonberry jam

Sugar frosted lingonberries

  • 1 dl / 0.4 cup lingonberries (fresh or frozen)
  • 1 dl / 0.4 cup water
  • 1.5 dl / 0.63 cup caster sugar
  • coconut flakes

Method:

  1. Heat the oven to 175°C / 347°F. Melt margarine and leave to cool. Mix sugar and soy cream in a large bowl. Add milk and margarine. Mix flour, baking powder and spices and carefully stir it in with the wet mix. Pour the cake mix into a buttered and floured springform cake pan. Bake for 45 minutes. Let it cool before you cut in it.
  2. Before you start stirring together the ingredients to the frosting, make sure the margarine and cream cheese is at room temperature. Stir together all the ingredients for the frosting except the lingonberry jam. It is done when the frosting is smooth. Divide the frosting into two bowls. Add the lingonberry jam to one of them and mix with a spoon.
  3. For the sugar frosted lingonberries you heat the water and stir in 1 dl of the sugar. Keep stirring until the sugar is completely dissolved. Let it cool. Dip the berries in the sugared water and then gently roll the berries in sugar. Leave on a plate until they set.
  4. It is time to start putting the cake together. First you cut of the rounded top of the cake. You then divide the cake in two equally sized pieces. Spread the lingonberry frosting over one of the pieces and then add the other piece on top of it. Spread the rest of the frosting (the one without jam) over the whole cake, sides included. Garnish with coconut flakes and sugar frosted lingonberries.

 

 

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