Category Archives: Cakes

Cakes, flapjacks, biscuits etc

Vegan + Gluten-Free Chocolate Chip Oatmeal Banana Bread

Choc-banana-breadIngredients

  • 3 cups oatmeal {make sure you use gluten-free oats}
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 very ripe bananas, mashed
  • 1 tablespoon olive, vegetable or coconut oil
  • 1/3 cup brown sugar, plus 1 tablespoon
  • 1 teaspoon pure vanilla extract
  • 2/3 cup vegan chocolate chips (or roughly chopped dark chocolate)
  • 1/3 cup desiccated coconut (optional
  • 3 tablespoons oatmeal

Method

  1. Preheat oven to 180 degrees C. Spray 9×5 inch loaf pan with cooking spray.
  2. Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
  3. Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, coconut and salt; set aside.
  4. In a separate large bowl, beat mashed bananas, 1/3 cup brown sugar, vanilla extract, and oil for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
  5. Gently fold in chocolate chips. Pour batter into prepared loaf pan and sprinkle 3 tablespoons oatmeal and 1 tablespoon brown sugar on top.
  6. Bake for 35-40 minutes or until knife inserted into centre comes out clean. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling. Cut into thick slices.
  7. Bread will stay good for up to 3 days if wrapped well.

From ambitiouskitchen.com, adapted by Kim (@adventureandcake)

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Vegan Lemon Cake

lemon-cake.jpgIngredients:

  • 275g Self Raising Flour
  • 200g Caster Sugar (+ 1 tbsp for topping)
  • 1tsp Baking Powder
  • Zest of 1 Lemon
  • 100ml vegetable oil
  • 170ml cold water
  • Juice of ½ lemon (+ ½ lemon for topping)

Method:

  1. Preheat oven to 200C/ 180C fan oven/ Gas Mark 6.
  2. Grease and line a loaf tin.
  3. Mix together the flour, sugar, baking powder and zest in a large bowl.
  4. Add the juice, oil and water and mix thoroughly until smooth.
  5. Pour into the lined loaf tin and bake for 30mins or until a skewer comes out clean.
  6. Sprinkle 1tbsp caster sugar over the top of the cake.
  7. Pour remaining juice (½ lemon) over top.
  8. Leave to cool in the tin for 10mins then remove.

From BBC Good Food, adapted by Kim (@adventureandcake)

Vegan Victoria Sandwich

victoria spongeIngredients:                  

Dry ingredients:

  • 3 cups of self-raising flour
  • 2 cups of sugar (can be less)
  • 2 teaspoons of Baking powder
  • Pinch of salt

Wet ingredients

  • 1¾ cups soya, almond or rice milk
  • 1 cup of oil (rapeseed or sunflower)
  • ¼ cup white or apple cider vinegar
  • 1 tablespoon pure vanilla or almond extract

Method:

  1. Whisk together the dry ingredients in one bowl.  Whisk together wet ingredients in another bowl.  Pour the wet mixture into the dry mixture and whisk until just combined.  Do not overmix.
  2. Pour into two 9” round cake tins, greased and lined.  Cook at 175c in a Fan oven for about 28 mins or until a skewer inserted into the centre of the cake comes out almost clean.   Cool on a cooling tray and then fill with jam or jam and butter (vegan marg) cream.
  3. If not eaten quickly best kept in a fridge.

Sandy

Angie’s #vegan carrot cake

Carrot cakeHere is Angie’s previously secret recipe carrot cake, unveiled to the world at the Egg-free Cookery Demo on 3 February, 2018 in Todmorden. Shhh!

Prep time 15 mins. Cooking time 35-45 mins.

Cake ingredients

  • 150ml oil (sunflower or other neutral oil)
  • 15tbsp unbeaten aquafaba (chickpea water)
  • 225g light muscovado sugar
  • 200g grated carrots
  • 300g plain flour
  • 4tsp baking powder
  • 1tsp allspice
  • 2tsp cinnamon
  • 50g sultanas
  • 50g walnuts

Frosting ingredients

  • Two tubs of Toffuti cream cheese
  • Juice of 1 lemon
  • 1tsp vanilla bean paste
  • Pinch of Himalayan pink salt
  • A handful of walnut pieces to decorate

Method

  1. Preheat the oven to 180C/fan 160C/gas 4. Grease a deep cake tin and line with baking parchment.
  2. Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened.
  3. Fold the carrot in, then gently stir in the flour, baking powder and spices. Once the batter is thoroughly mixed, stir in the sultanas and walnuts. Don’t overbeat or the cake won’t rise.
  4. Bake for 35-45 mins. Test with a skewer; if it comes out clean, it’s ready. If not, leave in a little longer and check every 5 minutes.
  5. Cool the cake in the tin for 10 mins, then turn out onto a cake rack.
  6. Mix together the frosting ingredients with an electric whisk.
  7. Once cool, cover the top and sides with the frosting then scatter walnut pieces on top.

Chocolate mousse pie

Chocolate mousse-pie is servedIngredients

  • 12.3 oz silken or firm tofu
  • 1 tsp cocoa powder
  • 1 tsp pure vanilla extract
  • 2 tblsp non-dairy milk of choice (soya, rice, almond, other)
  • 1/8 tsp salt
  • 8 to 10 oz plain chocolate (without milk ingredient)
  • 2-3 tablespoons agave or other sweetener (optional)
  • optional: extracts, flavourings or liqueurs

Instructions

  1. Melt the chocolate (either over a pan of water on a stove or in a microwave).
  2. Put all ingredients into a food processor together and blend until super-smooth.
  3. Pour into a pie crust or biscuit base as desired. Put in the fridge to chill. The filling gets firmer the longer it sits. (It’s firmer if you use firm tofu and more like mousse pie if you use silken tofu.)

Lemon & coconut “cheesecake”

Tofu cheesecakeFor base:

  • 6oz (180g) vegan margarine
  • 1 tbsp golden syrup
  • 8oz (225g) rolled oats

For topping:

  • 1 tub Tofutti vegan “cream cheese” (plain)
  • 9 oz (250g) tofu (cubed)
  • 1 block creamed coconut (cubed)
  • 2½oz (70g) vegan margarine
  • 3 fl oz (85ml) coconut milk
  • 3oz (85g) sugar
  • Juice of 1-2 lemons

For decoration:

  • Desiccated coconut
  • Grated lemon rind of unwaxed lemon

Method:

  1. Base: Melt margarine and golden syrup in a pan over a low heat. Remove from heat and stir in the oats.
  2. Pour into a flan dish and press down well; place in the fridge.
  3. Topping: Blend all the topping ingredients together in a food processor until smooth.
  4. Place the topping into the flan dish on top of the base, smooth down. Decorate with desiccated coconut and lemon rind.
  5. Put in the fridge for a few hours until set.

(From The Vegan Approach to Cooking)