Viennese Whirls

dairy-free egg-free viennese whirls

With the Great British Bake Off in full swing, I’m determined to bake along and prove nearly everything can be made friendly, delicious and beautiful. I’m a bit behind with my writing up so don’t expect recipes to be in sync with the series – my raspberry Jaffa Cakes will feature at some point down the line!

dairy-free chocolate Viennese whirl biscuits

Last week’s technical challenge was Viennese Whirls, the ideal biscuit recipe to recreate for our picnic today. Viennese whirls are pretty filled cookies – a short crumbly biscuit piped into a cute shape and mine filled with dairy-free buttercream. This version contrasts a dark cocoa-rich cookie with light fluffy white buttercream giving a dramatic effect. Also the bitterness of the cookie works well to balance the sweetness of the buttercream. These would be perfect for any elegant tea party, for people or teddy bears!

vegan Viennese whirls

Viennese Whirls 

(dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

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makes about 6 sandwich cookies, multiply for more!

100g/ 1/2 cup dairy-free margarine

25g/ 2tbsp icing sugar

25g/ 2tbsp cocoa powder

100g/ 3/4-1 cup flour

1 tbsp dairy-free milk

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  2. Cream together the margarine and icing sugar until light and fluffy
  3. Sift in the cocoa and flour and add the milk. Mix to make a stiff dough
  4. Transfer to a piping bag and pipe swirls onto the baking sheet, or simply roll out even sized balls
  5. Bake for 15-20 minutes
  6. Cool on a wire rack
  7. Sandwich together with fluffy buttercream (see recipe here)

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Celebration Cupcakes

Here (at last) is the recipe for the celebration cupcakes I made for little S, the ones that were to be decorated with the rainbow drops I made on Thursday. They’re a basic vanilla cupcake topped with rich, decadent chocolate buttercream – just what little S asked for to celebrate her end of term certificate (it was for ‘excellent progress in all areas of learning’ – how great is that for a little girl in reception! :-))

Celebration Cupcakes with Chocolate Buttercream (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

This recipe is from Vegan Cupcakes Take Over the World

Makes 12 cupcakes

  • 1 cup oat milk
  • 1 tsp lemon juice
  • 1 1/4 cups of plain flour
  • 2 tbsps corn flour
  • 3/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/2 cup dairy-free spread
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract

– Preheat the oven to 180 degrees centigrade. Line a muffin tin with cupcake cases.

– Add the lemon juice to the oat milk and set aside

-Sift together the flour, baking powder, bicarb and salt. Set aside.

– Cream together the spread and sugar until light and fluffy. Then beat in the vanilla. Then the flour mix and the milk mix in alternate bits.

– 2/3rds fill the cupcake cases.

– Bake for 20-22 minutes, until a knife comes out clean.

– Transfer to a wire rack to cool

Chocolate Buttercream

makes more than enough for these cupcakes

  • 1/3 cup dairy-free spread
  • 2 tbsps vegetable fat (Trex)
  • 1/2 cup sifted cocoa powder
  • 2 1/2 cups icing sugar
  • 1/4 cup oat milk
  • 1 tsp vanilla extract

-Whisk together the spread and fat.

– Whisk in the cocoa powder.

– In stages, whisk in the icing sugar, adding a dash of oat milk now and then.

– Whisk in the vanilla.