Delicious Easter Weekend Recipes from Violife – Free From Dairy and Perfect for Everyone!

Easter Carrot Cake

Ingredients:

FOR THE ICING:

2 packs Violife Creamy Original

100g coconut flakes

60ml oat milk

2tsp lemon juice

FOR THE CAKE:

250ml jar of coconut oil melted

300g light brown sugar

1 ½ tsp vanilla essence

210ml oat milk

420g plain flour

1 ½ tsp baking powder

1 ½ tsp bicarbonate soda

1 tsp cinnamon

1 tsp ginger

1 tsp ground nutmeg

1 orange, zest only

4 medium carrots, grated

Edible flowers, for decorating

Baked coconut flakes, for decorating

Method:

1. To make the icing, mix all ingredients in the mixer until you have a fluffy frosting.

2. Heat the oven to 180°C. Grease 2 x 20cm cake tins with coconut oil and line the bases with baking paper.

3. Whisk together the oil and sugar, then add the vanilla essence and oat milk. Combine the flour, baking powder, soda, spices, and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally, stir in the carrot. Divide the mixture between the tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool completely.

4. Place one cake on top of the other with half of the icing between the two. With a spatula decorate the topping of the cake and then sprinkle with coconut flakes and edible flowers.

Vioblock (From £2.20)

Easter Tsoureki Wreath

Ingredients:

60g Violife VIOBLOCK, melted

1/2 cup oat milk

1/3 cup water

500g flour

15g yeast

75g sugar

4g salt

1 tbsp mahlab

1 tsp mastic

60g aquafaba, lightly beaten

Method:

1. To make the dough, add VIOBLOCK, oat milk, and water to a saucepan and whisk until warm.

2. In a large mixing bowl, whisk together flour, yeast, sugar, salt, mahlab, and mastic.

3. Add aquafaba to the liquid ingredients, stir well, and then combine with the dry ingredients. Mix until a dough forms.

4. Place the dough on a lightly floured surface and knead well until the dough is elastic. Place the dough into a greased bowl and cover it with cling film. Set aside in a warm, dry place, until double in size.

5. Roll out the dough onto a lightly floured surface once again.

Vioblock (From £2.20)

Cocospread (From £2.80)

Easter Chocolate Cake

Ingredients:

300g Violife VIOBLOCK, melted

600ml oat milk

2 tbsp cider vinegar

600g self-raising flour

400g golden caster sugar

8 tbsp cocoa powder

2 tsp bicarbonate of soda

1 tsp vanilla extract

FOR THE FROSTING:

150g Violife Cocospread

250g vegan cream

Vegan chocolate easter eggs to decorate

Method:

1. In a jug add oat milk and vinegar, whisk, and set aside to curdle.

2. In a large electric stand, mixer add all the remaining ingredients and mix, beating until smooth.

3. Divide the mixture between 3 lined 20cm Victoria sponge cake tins. Bake in a preheated oven at 180°C for 35 minutes. Remove from oven and allow to cool.

4. Meanwhile, heat vegan cream in a pot. Place Cocospread in a heatproof bowl and pour in vegan cream. Use a spatula to combine until smooth and creamy. Set aside for the ganache to cool.

5. When the cakes have cooled, layer them, one on top of the other, spreading a generous amount of ganache between each layer. You can cover the cake with ganache as well.

6. Decorate with vegan chocolate easter eggs and serve.

EPIC Mature Cheddar Flavour Grated (From £2.75)

Violife Creamy Original (From £2.75)

Asparagus Tart

Ingredients:

1 pack Violife Epic Mature Cheddar Flavour Grated

1 pack Violife Creamy Original

1 sheet vegan puff pastry

15 stalks of asparagus

200ml coconut cream

1 flax egg

4-5 cloves garlic

1 Tbsp olive oil

Juice of 1/2 lemon

Salt, to taste

Pepper, to taste

Method:

1. Preheat the oven to 180°C degrees. Remove the puff pastry and place it in a greased parallel tin. Pierce the bottom with a fork and create designs of your liking around the rim of the tin with the pastry. Let sit in the fridge.

2. In a bowl mix the Violife Creamy Original, the coconut cream, the Violife Epic Mature Cheddar Flavour Grated, garlic, olive oil, lemon, salt, and pepper.

3. Add the flax egg to the bowl with the Violife creamy mixture.

4. Spread the mixture evenly along the tart base. Top with the asparagus stalks.

5. Bake for 20 minutes until