Get ready for a delicious Easter weekend with Violife, the UK’s top vegan alternative to cheese brands! Whether you’re enjoying a savory or sweet picnic, sharing a meal with loved ones, or treating yourself to a cake, we’ve got you covered with these tasty recipes.
What’s Easter without a carrot cake? Our Easter Carrot Cake recipe is perfect for a spring get-together. And if you’re still craving sweets, try our light, fluffy, and mouth-watering Easter Tsoureki Wreath, a Greek wreath that can be made even more chocolatey with some Violife Cocospread. For the ultimate indulgence, take a bite of our Easter Chocolate Cake – who needs chocolate eggs anyway?
But we also have something savory in store for your Easter celebrations: serve a crisp Asparagus Tart at family lunches, picnics, and friend barbecues. With Violife, you can enjoy a wide range of delicious treats this holiday season!
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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:
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To make the icing, mix all ingredients in the mixer until you have a fluffy frosting.
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Heat the oven to 180°C. Grease 2 x 20cm cake tins with coconut oil and line the bases with baking paper.
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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.
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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.
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Vioblock (From £2.20)
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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:
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To make the dough, add VIOBLOCK, oat milk, and water to a saucepan and whisk until warm.
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In a large mixing bowl, whisk together flour, yeast, sugar, salt, mahlab, and mastic.
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Add aquafaba to the liquid ingredients, stir well, and then combine with the dry ingredients. Mix until a dough forms.
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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.
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Roll out the dough onto a lightly floured surface once again.
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Vioblock (From £2.20)
Cocospread (From £2.80)
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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:
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In a jug add oat milk and vinegar, whisk, and set aside to curdle.
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In a large electric stand, mixer add all the remaining ingredients and mix, beating until smooth.
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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.
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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.
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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.
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Decorate with vegan chocolate easter eggs and serve.
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EPIC Mature Cheddar Flavour Grated (From £2.75)
Violife Creamy Original (From £2.75)
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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:
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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.
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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.
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Add the flax egg to the bowl with the Violife creamy mixture.
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Spread the mixture evenly along the tart base. Top with the asparagus stalks.
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Bake for 20 minutes until
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We hope these will help you to have a nice Vegan Feast at this time of the year!
Source: Violife
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