Tag: Cake

Raspberry Vegan Victoria Sponge

I turned vegan nearly four years ago. Around that time I made my sister a vegan victoria sponge not to dissimilar to the one below. I was determined to not miss out on the food I was used to. To be honest, when I made the decision to give go vegan most people thought it was a phase, even I probably wasn’t wholly convinced how long I’d be able to stick to it. But, here I am, four years on and I haven’t looked back. Sure, there is food I miss occasionally, but not enough to warrant me eating it.

I made this cake last week to celebrate my friend’s birthday. It’s not quite a true Victoria sponge, as I popped some raspberries into the sponge mixture, creating quite a dense and moist sponge rather than light and fluffy one. But, needless to say it was a success and very much enjoyed, so I thought I’d share it. I used some almond soya yoghurt and it gives it a delicious hint of almonds, reminiscent of a bakewell tart – perfect!

Raspberry Vegan Victoria Sponge

300g plain flour
1 tspn baking powder
150g caster sugar
100ml vegetable oil
1 tspn vanilla extract
250ml almond soya yoghurt
100ml oat milk

For the icing:
100g vegan margarine
150g icing sugar
1 tspn vanilla extract

2 tbsp Strawberry jam
225g Raspberries
100g Strawberries

  • Pre-heat the oven to 180C and line a 7 inch cake tin.
  • In a large mixing bowl, add the dry ingredients; flour, baking powder and sugar.
  • Add the oil, yoghurt, vanilla extract and milk and stir together. Add half of the raspberries.
  • Pour the mixture into the cake tin, and cook in the oven for 40-45 minutes or until a skewer comes out clean.
  • Turn the cake out onto a wire rack and leave to cool completely. 
  • Once cooled cut the cake in half.
  • In a large bowl, add the margarine, icing sugar and vanilla extract, mix together using a blender or fork until smooth.
  • Spread the strawberry jam onto one side of the sponge. On the other half spread half of the buttercream filling. Place the two sides together then spread the remaining buttercream on the top of the cake.
  • Decorate using the remaining raspberries and the strawberries.

Keep in an airtight container.

Enjoy!

Veronica x

 

 

Lemon and Blueberry Drizzle Cake [vegan]

Hands up, who would put lemon drizzle cake up there as their all time favourite cake!? Yep, me too! I would say it’s a definite crowd pleaser, and you’ll have people scraping around for the last cake crumb when you make this.

I made this for my Mum’s birthday a couple of week’s ago, it went down a storm! Mother’s Day is on the horizon (in the UK) and if you’re looking for a cake to treat your frickin’ awesome Mum, then this’ll do the job nicely! 

I’ve used maple syrup, but feel free to use normal caster sugar if you’re not worried about that, and you could totally sub the spelt flour for all self-raising. The poppy seeds give it an additional flavour and crunch, but leave them out if you want. 

Vegan Lemon and Blueberry Drizzle Cake

175g spelt flour
100g self-raising flour
1 tspn baking powder
Zest of two lemons
1 tbsp poppy seeds (optional)
100ml vegetable oil
160ml water
80ml maple syrup
Juice of two lemons
200g blueberries

For the drizzle and icing:
1 tbsp maple syrup 
Juice of 2 lemons
80g icing sugar

  • Grease and line a medium sized loaf tin. Pre-heat the oven to 180C.
  • In a large mixing bowl, add the flours, baking powder, lemon zest, baking powder, poppy seeds (if using) and stir together.
  • Add the vegetable oil, water and maple syrup into the dry ingredients, and mix throughly, add the lemon juice and blueberries and stir through.
  • Pour the mixture into the lined cake tin and bake for 35-40 minutes, until a skewer comes out clean. 
  • Mix together the juice of one lemon and a tablespoon of maple syrup. Using a skewer or a fork, pierce some holes in the cake and pour it over the top of the cake. Leave to cool in the tin.
  • In a bowl, sieve the icing sugar and mix together with the lemon juice until smooth, drizzle over the cake once it has cooled.
  • Keep stored in an air tight tin.

Enjoy!

Veronica x

Blueberry and Nectarine Upside Down Cake [vegan]

I’m not sure if this is best described as a cake, it is probably more of a pudding. Whether you’ve got peaches or nectarines to hand, this tasty upside down cake is so fruity, plus the lemon zest gives the sponge an extra zing! I think it is definitely best eaten whilst warm from the oven, but you can always add some custard to warm a cold slice up.

We are in the midst of the british blueberry season, so make sure you grab a couple of punnets and stock up your freezers.

blueberry and nectarine cake blueberry upside down cake vegan blueberry and nectarine upside down cake

Blueberry and Nectarine Upside Down Cake
120g spelt flour
120g self-raising flour
60g caster sugar
1 tspn baking powder
200ml oat milk
70ml vegetable oil
2 x nectarines
2 x handful blueberries
Zest and juice of 1 lemon

  • Line the bottom of a 7 inch cake tin with greaseproof paper and oil the sides of the tin. Pre-heat the oven to 180C.
  • Slice the nectarines and lay them and a handful of blueberries in the bottom of the tin.
  • In a mixing bowl – add the flours, sugar and baking powder. Stir in the oat milk and oil and add the juice and zest of the lemon, plus another handful of blueberries. Once mixed together pour over the nectarine and blueberries.
  • Bake for 40 minutes until a skewer comes out clean.

🙂

Veronica x

Vegan Christmas Cake

Christmas is coming and the goose won’t be getting fat in our house (well Turkey, we always used to have Turkey). This will be our third vegan Christmas and we’re slowly starting to plan what we’ll be serving up on the big day, Amy’s Brussels Sprouts and Pomegranate Salad will definitely be going down a treat, and I’m sure we’ll have some other tasty recipes to share with you before the 25th!

Christmas-cake

I feel like Christmas has definitely creeped in earlier this year, in fact we made this cake a few months ago, we were really excited to be asked to contribute to Gluten-free Heaven magazine so we got our festive on a little earlier than planned.

The cake is refined sugar free, so I will definitely be making this at Christmas, but the icing is far from sugar free, and has plenty of icing sugar, plus some delicate sugar coated cranberries, so feel free to eat your yearly intake of sugar in one sitting! Or you could always cut down the sugar or leave it un-iced – it is tasty enough not to need icing, but then you wouldn’t get to try the wonder of aquafaba. Yep – aquafaba is the juice in the tin of chick peas…who knew?! This wonder ingredient is making shockwaves through vegan baking….royal icing…meringue….macarons, there appears to be an eggless revolution happening!

Cranberry Christmas Cake
200g chopped dates
250ml water
150g raisins
150g sultanas
75g chopped walnuts
75g cranberries
1 tsp cinnamon
1/2 tsp all spice
1/4 tsp nutmeg
1/4 tsp ground cloves
150g ground almonds
150g rice flour
1 tbsp + 2 tsp gluten free baking powder
150ml orange juice

For the icing and decorations
The water from 1 tin of chick peas (aquafaba)
500g icing sugar (sifted)
1 tbsp lemon juice
1 tsp vegetarian glycerine
1 tsp vanilla extract
60ml water
100g caster sugar
cranberries
3 tbsp granulated sugar

  • Preheat the oven to 180C.
  • In a saucepan, bring the dates to the boil with the water and simmer gently for 10 minutes.
  • Meanwhile, in a large mixing bowl, add the raisins, sultanas, walnuts, cranberries and mix through all the spices. Stir through the ground almonds, rice flour and baking powder.
  • Once the dates have softened down, add them to the mixing bowl along with the orange juice, and combine until everything is mixed together.
  • Grease the cake tin and line the bottom with greaseproof paper. Pour in the cake mixture and spread evenly. Wrap the tin with newspaper so the edges don’t burn and bake in the oven for 1 hour until a skewer comes out clean.
  • Leave the cake to cool in the tin before turning it out onto a wire rack.

For the icing:

  • In a bowl, whisk the aquafaba until frothy, add the icing sugar a tablespoon at a time until it has a meringue like consistency.
  • Add the lemon juice, glycerine and vanilla extract and stir through. Spread a crumb coating over the cake, and ensure it is even.
  • Leave to set for an hour before covering with a thick layer. Leave to set overnight.

For the sugar glazed cranberries:

  • In a saucepan, melt the caster sugar in the water over a low heat until all the sugar has dissolved.
  • In a bowl, cover the cranberries in the sugar syrup, drain the excess sugar syrup and leave until tacky, sprinkle over half of the granulated sugar and leave to set in the fridge for a couple of hours, turn them over and sprinkle with the rest of the granulated sugar. Leave overnight.
  • The next day, the icing will be firm enough to allow you to decorate with the sugar coated cranberries.

If there is a time to feast on a sugar laden cake then Christmas is definitely that time. I’ll be enjoying this cake just when I think there isn’t another morsel of food that I can possibly eat, but come 7pm I’ll be on the hunt for some more food!

Enjoy the festivities December brings!

Veronica x

Vegan Chocolate Beetroot Cake

I love beetroot! Whether it’s roasted, shredded up raw in a salad or squished up in a burger, it’s blimmin’ delicious AND it’s in season for most of the year! Win, win, win you might say? Well not always…

beetroot-varieties

If we take asparagus as a contrasting example, it’s in season for such a short amount of time that it’s like, quick, quick cook something delicious before the season is over! But with beetroot, it’s just there month after month and it’s like, more beetroot but I already had it fives ways last week, what can I do with it now?

Well I have the answer, chocolate beetroot cake!!!

vegan-beetroot-cake

 

chocolate-and-beetroot-cake

This isn’t as super healthy as some of our recent recipes but it’s not too far off so lets not worry about it too much : )

Vegan Chocolate Beetroot Cake

2 Medium sized beetroots, peeled and finely grated
115 g Spelt flour
70 g Brown rice flour
50 g Coconut palm sugar
3 tbsp Cacao powder (or 5 tbsp cocoa powder)
2 tsp Baking powder
Pinch of salt
60 ml Maple syrup
50 g Dark chocolate (80% or more)
150 ml Rapeseed oil
50 ml Non-dairy milk

For the topping:

50 g Dark chocolate (80% or more)
3-5 tbsp water
50 g Pistachios

  • Over a low heat, melt the chocolate and maple syrup in a saucepan.
  • Once melted, remove from the heat and leave to cool slightly whilst you measure all the dry ingredients into a separate mixing bowl.
  • Stir in the oil and almond milk into the melted chocolate before adding the grated beetroot.
  • Mix well before stirring in the dry ingredients.
  • Pour the mixture into a well greased 18cm cake tin and bake in a preheated oven at 180C for 25 minutes of until a skewer inserted into the middle of the cake comes out clean.
  • Turn out the cake onto a wire rack and leave to cool.
  • Over a low heat, melt the chocolate. Slowly add in a tablespoon of water at a time, stirring continuously. Keep stirring and adding a little more water until you get a nice smooth consistency that has a lighter colour, resembling milk chocolate.
  • Pour the chocolate over the cake and spread evenly.
  • Roughly chop the pistachios and sprinkle over the cake.

Amy x

Spelt Courgette Loaf

Summer has to be my favourite time of the year. I mean I’m a big fan of all the seasons really, but there is something about these long light evenings, walking around with bare feet and there being no need to worry about how many layers you need to wear to stay warm….just what to wear when it pours with rain (ah British summers!) I’ve been on the road this week with work and eating away from home as a vegan, and as sugar free as possible is hard! I couldn’t wait to get home for some home cooking and some naturally sweet treats that keep my tummy feeling good.

I’ve been taking some of these and this to work but wanted to come up with something slightly different. We are currently in the midst of courgette season, if you are experiencing a courgette glut (the courgette plant – a plant that keeps on giving) then you will no doubt become a little tiresome of thinking up different ways to cook them!

So a naturally sweet treat that uses up some of those courgettes and it is super easy too……

courgette cake

courgette cake

 Spelt Courgette Loaf

350g grated courgette
1 banana
2 tbsp flax seed egg(add 3 tbsp of water)
80g chopped dates
2 tbsp coconut oil
1 tspn vanilla extract
300g spelt flour
2 tspn cinnamon
1 tspn ground ginger
1/2 tspn mixed spice
120g sultanas
1 tspn baking powder
1/2 tspn bicarbonate powder
80g chopped walnuts

1) Pre-heat the oven to 180C.
2) Mash the banana and in a large bowl add the flax seed egg, dates, vanilla extract, courgette and coconut oil and mix together to form a big slop.
3) In another bowl combine all the dry ingredients, flour, spices, bicarb and baking powder, walnuts and sultanas, when mixed together add to the wet ingredients.
4) Throughly mix together.
5) Line a loaf tin or grease lightly with oil. Spoon the mixture in a spread evenly.
6) Bake for 40 minutes or until a skewer comes out clean.

This cake taste lovely when it is still warm or pop it in some tupperware and it will make a perfect eleven o’clock snack at work!

Enjoy cake time!

Veronica x