PURCHASE

Mrs. Pletenka

by | Nov 20, 2025 | Bites, Breakfast, Desserts, Dinner, Food, Lunch

Desserts

This beautiful, golden braided bread is a stunning centerpiece for any holiday table, especially Easter. Traditionally made with eggs for color and richness, this vegan version uses turmeric for a brilliant golden hue and olive oil for an incredibly soft, moist crumb. It's a rewarding bake that fills the house with a wonderful aroma.

GETTING READY FOR COOKING

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 1 hour

Servings: 4 Dietary Info: Dairy free, Gluten freee 

Why You’ll Love This Recipe:

✔ Visually Stunning – The golden color from turmeric makes it a show-stopping bread.
✔ Incredibly soft – Olive oil ensures a tender, moist crumb that stays fresh.
✔ Vegan & Dairy-Free –  A perfect plant-based alternative to traditional egg-rich breads.
✔ Aromatic & Flavorful – Saffron and lemon zest create a unique, sophisticated flavor profile.

This Recipe is Ideal for

✔ A festive holiday 
✔ Impressing guests with a beautiful dessert
✔  A beautiful gift for friends and family
✔ Anyone wanting to master a traditional-style, vegan yeast bread

Dietary Adaptations

✔ Naturally plant-based, dairy-free, and gluten-free
✔ Refined sugar-free when using maple syrup
✔ Soy-free option: Use oat or almond milk instead of soy drink.

More Key Details 

The Science of Saffron & Kneading

  • The "Windowpane Test" for Perfect Gluten: To know if you've kneaded the dough enough, perform the "windowpane test." Take a small piece of dough and gently stretch it between your fingers. If it can form a thin, translucent membrane without tearing, the gluten is perfectly developed. This elastic network is essential for trapping gas from the yeast, leading to a light and airy loaf.

  • Purpose of the Intermittent Kneading: The unique step of briefly kneading the dough every 20 minutes during the first rise is a technique to gently strengthen the gluten network as it expands. This creates a tighter crumb structure and gives the bread the strength needed to hold its braided shape without collapsing.

  • The Role of Olive Oil: In this vegan recipe, olive oil is a multi-functional powerhouse. It replaces the fat and moisture traditionally provided by eggs and butter, tenderizes the crumb by coating the flour proteins, and contributes to a beautifully soft texture that lasts for days

Let`s start with the

process

1. Combine Dry Ingredients

  • In a large mixing bowl, whisk together the flour, active dry yeast, cane sugar, salt and turmeric.

2. Mix the Wet Ingredients & Combine

  • In a separate jug, combine the warm soy drink and olive oil. Pour the wet mixture into the dry ingredients.

3. Knead the Dough

  • Using a stand mixer with a dough hook attachment, mix on medium speed until a smooth, elastic dough ball forms that pulls away from the sides of the bowl.
  • This should take about 5-7 minutes. Alternatively, you can knead by hand on a floured surface for 10-12 minutes until smooth and elastic.

4. First Rise

  • Place the kneaded dough in a lightly oiled bowl, turning it to coat. Cover the bowl with a clean kitchen cloth and let it rise in a warm place for 2 hours.
  • Every 20 minutes during this rise, give the dough a quick, brief knead (about 30 seconds) to strengthen the gluten.

5. Shape the Loaf

  • After the rise, turn the dough out onto a lightly floured surface. Divide it into 3 or 4 equal pieces. Roll each piece with your palms into a long rope, about 40 cm (16 inches) long. Press the top ends of the ropes together and braid them into a plait. Tuck the ends under neatly.

6. Second Rise

  • Transfer the braided loaf to a baking sheet lined with parchment paper. Cover again with the kitchen cloth and let it rise in a warm place for 30 minutes. Towards the end of the rising time, preheat your oven to 175°C (350°F).

8. Bake

  • Just before baking, gently brush the entire surface of the loaf with the 2 tablespoons of warm soy drink and sprinkle with sesame seeds.
  • Bake for 25 minutes, or until golden brown. Then, turn the oven off and leave the bread inside with the door closed for an additional 10 minutes to set the crust.

9. Cool and Serve

  • Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.

Ingredients

For the Dough:

  • 1/4 tsp turmeric for color
  • 450g (about 3 ¼ cups) all-purpose flour, plus more for dusting
  • 10 g (1 packet) active dry yeast
  • 35g (3 tablespoons)  cane sugar
  • 1 tsp salt
  • 250 ml (¾ cup + 1 tbsp) warm soy drink (or other plant-based milk)
  • 70 ml (⅓ cup) olive oil

     For the Toppings:

    • 2 tablespoons warm soy drink, for brushing
    • 2 tablespoons sesame seeds, for sprinkling

         

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        Walnut Cake

        by | Sep 30, 2025 | Desserts, Dinner, Food, Lunch

        Desserts

        Walnut Cake

        Looking for a show-stopping dessert that’s rich in tradition but simple to make? This incredible Vegan Walnut Cake is your answer! Inspired by the beloved Slovenian potica roll, this version skips the yeast and rolling for a layered, spiced cake that’s packed with a luscious, cocoa-kissed walnut filling. It’s a comforting, elegant treat that proves timeless flavors can be wonderfully plant-based.

        GETTING READY FOR COOKING

        Prep Time: 20 mins | Cook Time: 30 mins | Cool Time: 1 hour

        Servings: 8-10 Dietary Info: Dairy-free, Refined Sugar-free, Can be made Gluten-free*

        Why You’ll Love This Recipe:

        ✔ Incredibly Flavorful & Aromatic – A perfect harmony of spiced cake, sweet raisins, and a deep, nutty filling.
        ✔ Surprisingly Simple Process – No kneading, no rolling! Easy layering makes this classic flavor accessible any day.
        ✔ Wholesome & Naturally Sweetened – Made with unrefined sugar and wholesome walnuts for a better-for-you indulgence.
        ✔ Light & Tender Crumb – The vinegar and oil reaction creates a beautifully soft, fluffy cake every time.

        This Recipe is Ideal for

        ✔ Holiday gatherings and special occasions
        ✔ A decadent yet unfussy 
        ✔ Impressing guests with a beautiful dessert
        ✔ Anyone craving the cozy, spiced flavor of traditional potica

        Dietary Adaptations

        ✔ Naturally plant-based, dairy-free, and egg-free
        ✔ *Gluten-free option: use a 1:1 gluten-free all-purpose flour blend
        ✔ Soy-free option: use oat or almond milk in both cake and filling

        More Key Details 

        This cake is a fantastic reinterpretation of a classic, transforming a traditionally yeast-leavened rolled dessert into a simple, layered cake without sacrificing any of the beloved flavor. The turmeric adds a beautiful golden hue to the crumb, while the cacao in the filling deepens the walnut's richness.

        It’s a highly satisfying treat, providing protein and healthy fats from the walnuts, and fiber from the raisins and whole-food ingredients. The dusting of powdered sugar is the perfect simple finish, letting the marvelous layers shine.

        This cake is incredibly versatile—enjoy it as an afternoon treat with coffee, dress it up for a celebration, or even bake it in a loaf pan for easy slicing. It’s a wholesome homemade masterpiece that fills your kitchen with the warm, inviting scent of spices and toasted nuts.

        Preparing this cake is a straightforward process of mixing, layering, and baking, making it perfect for bakers of all levels. The flavors meld beautifully as it cools, making it an excellent make-ahead dessert.

        Let`s start with the process

        1. Prepeare the Cake Batter

        • Preheat your oven to 180°C (350°F). Thoroughly grease an 8-inch (20cm) bundt pan or round cake pan.

        • In a small bowl, mix the plant-based milk with the apple cider vinegar. Set aside to curdle slightly (this is your "buttermilk").

        • In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, turmeric, and salt. Stir in the raisins.

        2. Combine Wet Ingredients

        • To the milk-vinegar mixture, add the sunflower oil and unrefined sugar. Whisk until the sugar is mostly dissolved.

        • Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined and smooth—do not overmix. The batter will be thick and fluffy.

        3. Make the Walnut Filling

        • In a medium bowl, combine the ground walnuts, unrefined sugar, and cacao powder.
          Warm the plant-based milk (about 30 seconds in the microwave is perfect). Pour the warm milk over the walnut mixture.
        • Add the vanilla sugar and stir vigorously until you have a thick, spreadable, lump-free paste

         4. Layer & Bake the Cake

        • Spoon about one-third of the cake batter into the bottom of your prepared pan, spreading it evenly.

        • Carefully spread half of the walnut filling over the first batter layer.

        • Repeat with another third of the batter, the remaining filling, and finally, the last third of the batter to create beautiful, distinct layers.

        • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

        5. PreFinsh & Serve

        • Once the cake is completely cool, dust the top generously with powdered (confectioner's) sugar using a fine mesh sieve.
          Slice and serve, revealing the gorgeous swirled layers within!

        5. Frost & Decorate

        • Remove the completely cooled cake from the pan. Spread the warm frosting evenly over the top with a spatula—it will set as it cools.

        • For a final touch, prepare the caramelized walnuts. In a small skillet, add the sugar and heat it over low heat. Add the walnuts and stir until they are fully coated and caramelized.

        • Decorate the cake with extra orange zest and the caramelized walnuts.

         

        Chef's Tips:

        • For a smoother texture: Ensure your carrots are finely grated, not shredded, for the best distribution and moisture.

        • Don’t overmix: Once you add the wet ingredients to the dry, mix until just combined. Overmixing can lead to a tough cake.

        • Frosting consistency: The frosting thickens quickly on the stove. Once it coats the back of a spoon and leaves a clear path when you run your finger through it, it's ready. If it becomes too thick to spread, whisk in a tiny splash of oat milk.

        • Make-ahead: The unfrosted cake can be baked, cooled, wrapped tightly, and stored at room temperature for a day or frozen for up to a month. Prepare the frosting fresh on the day you plan to serve it for the best texture.

        Ingredients

        For the Cake

          • 200 g (1½ cups) unbleached all-purpose flour*

          • 65 g (½ cup) plain wholemeal (whole-wheat) flour*

          • 1 tsp baking powder

          • 1 tsp bicarbonate of (baking) soda

          • ¼ tsp salt

          • 1 tsp ground cinnamon

          • 40 g (½ cup) desiccated coconut

          • ½ tsp bourbon vanilla powder

          • 100 g (½ cup) coconut oil, softened

          • 120 g (½ cup) raw cane sugar

          • freshly squeezed juice and finely grated zest of 1 large orange

          • 1 tsp apple cider vinegar

          • 1 tsp rum (optional, can omit)

          • 330 g (3 cups) finely grated carrots

          • 60 g (½ cup) raisins

          • 80 g (¾ cup) chopped walnuts

        For the Walnut Filling

        • 200g (about 2 cups) ground walnuts
        • 2 tbsp unrefined sugar
        • 1 tbsp cacao powder
        • 150ml (⅔ cup) plant-based milk, warmed
        • 1 tsp vanilla sugar

        For Topping:

        • 1-2 tbsp powdered (confectioner's) sugar

         

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