Tag Archive | egg free

52. Chocolate and Lotus Spread cinnamon cake

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It’s my birthday at the end of the month so I’ve been trialing a few cakes. I want to try and persuade my work colleagues that vegans don’t just live off dust 😉

I’d heard very good things about the new Lotus Biscoff Spread (http://www.lotusbiscuits.co.uk/lotus-products/spreads/) via the Vegan Groups on Facebook, so when I saw a jar in the shops I couldn’t resist. Facebook was right, this stuff is gorrrrrgeous! So gorgeous in fact that I had to invent a cake to put it into. This one is definitely a contender for the birthday bake-off!

Chocolate and Lotus Spread cinnamon cake:

Ingredients:

¾ x cup vegan marg
¾ x cup sugar
3 x tsp “No Egg” in 6 tbsp. water (http://www.orgran.com/products/174/)
4 x tbsp. soya milk
1 x tsp cider vinegar
1 1/3 x cups self-raising flour
1 x tsp baking powder
2 x tsp cinnamon
2 x tbsp.   Lotus Biscoff spread (plus extra for decorating)
2 x tbsp.   Vegan friendly chocolate spread (have a Google search if you don’t already have a favorite brand!)

Method:

Preheat the oven to 180oC

Put the marg, sugar, No Egg, soya milk and cider vinegar into a bowl and whizz up until a pale batter is formed (it might look slightly “curdled” but don’t worry).

In another bowl, mix the flour, baking powder and cinnamon together.

Add the dry ingredients to the batter a spoonful at a time and fold in until thick and thoroughly mixed.

Pour half the mixture into a well-greased baking pan. Dollop in blobs of the Lotus Spread and chocolate spread. Pour the rest of the mixture on top and swizzle around using a skewer.

Bake for 35 – 45 minutes, depending on the dimensions of your tin. A skewer will come out of the centre of the cake clean once cooked. If the outside of the cake is browning too fast, wrap in foil.

Allow to cool in the tin for 10mins before turning out onto a wire rack.

Once completely cool, you can decorate. Using a butter knife, I alternated blobs of Lotus and chocolate spread to make a pretty pattern.

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My favorite part of this cake is the slightly chewy crust and of course the Lotus – chocolate spread topping. Enjoy!

Flash-Gordonette…x

 

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48. Strawberry and vanilla loaf cake

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What compliments the British summer time better than a bowlful of succulent, sweet strawberries?

Plump and juicy, perfect with a little sugar and a splash of soya cream. Or in a delicious, creamy breakfast smoothie. Or in a beautiful vanilla and strawberry loaf cake!

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A little bit like banana bread (without the banana, bleurgh!), this cake is crusty on the outside and marvellously mmm…. mmmoi, mooiss…. nope, I can’t say it. That word is too GROSS!

Unlike this cake, which is gorgeous and has a centre which is the opposite of dry :p

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Vanilla and strawberry cake

Ingredients:

2 x cups flour 3 x tsp vanilla essence
1 x tsp baking powder 0.5 x cup vegetable oil
0.5 x tsp bicarbonate of soda 0.5 x cup soya milk
1 x tsp salt 0.5 x tsp cider vinegar
1 x tbsp. white sugar 1 x cup chopped strawberries (30 – 40 strawbs)
2 x tbsp. maple syrup Plus extra for decoration.

Method:

Pre-heat the oven to 170oC.

De-stem and chop the strawberries. Place in a bowl and mix with the sugar before mashing slightly. Leave to one side.

In a large bowl, mix the flour, bicarb, baking soda and salt with a wooden spoon.

Next, stir in the strawberries and wet ingredients. Keep stirring until thoroughly mixed. You should end up with a thick and glossy batter that is smooth apart from the strawberry chunks.

Pour into a greased baking tin and wrap in foil.

Bake for 50 – 60 minutes, or until a skewer comes out clean. Be sure to take the foil off the cake after 30 minutes.

When ready, leave to stand for 5 mins before turning out of the tin onto a cooling rack. Once cooled, you can add the icing.

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Icing

Ingredients:

3 x tbsp. icing sugar
1 x tsp vanilla essence
1 x tsp soya milk

 

Method:

Put the icing sugar into a bowl and add the vanilla essence. Stir in the soya milk a little at a time until a thick but spreadable paste is formed. Spread over the cake and decorate with slices of strawberry.

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And the perfect way to enjoy this cake is with a nice cuppa tea, whilst watching a couple of bouncing bunnies ♥ Here’s introducing my Bezzie’s wonderful little furry friends. These fella’s eat even more kale than I do!

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Flash-Gordonette…X

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31. Vegan sticky toffee pudding cupcakes

 

So, I’m attempting to type this on a tablet, which is really ANNOYING no judging me for any typos or formatting errors…!

Here you have it, my vegan sticky toffee pudding cupcakes with a salted caramel sauce filling, vanilla buttercream and salted caramel chip sprinkles.
Sticky toffee cupcakes PS1
Remembering back to my childhood days l couldn’t resist turning these little gems into ‘butterfly’ cakes and I’m glad I did because I think they turned out super cute. I made these to take into work but didn’t tell people that they were devoid of eggs and dairy. They went down very well and people were still talking about them the next day!
I couldn’t find a recipe that I really liked the look of so I adapted several including a couple of non-vegan ones. I’m glad to say that I was very happy with the results. Rich, moist (hate that word!) and well and truly sticky!
Vegan sticky toffee cupcake recipe
 Cupcakes:
Adapted from this recipe:
Ingredients (makes 12 depending on the size of your cases)
  • 55g vegan marge
  • 130g Light Brown Sugar
  • 1/4 cup apple sauce (homemade if you can! )
  • 90g Plain Flour
  • 1 ½ teaspoons Baking Powder
  • 25g Golden Syrup
  • 45g Treacle
  • 150g Pitted Dates
  • 150 ml Boiling Water
  • 1 teaspoon Bicarbonate of Soda
  • 1 teaspoon cider vinegar
Method 
  • Preheat the oven to 180ºC
  • Pop the dates, hot water and vinegar into a food processor and blend until smooth. Set aside.
  • Cream the marge and sugar using an electric hand mixer, until light and fluffy and pale.
  • Mix in the treacle and golden syrup until smooth and fully combined.
  • By hand, stir in the apple sauce.
  • Sieve the flour, baking powder and bicarb and gently fold one tablespoon at a time into the margy-butter-syrup mix.
  • Fold in the date mixture into the cake batter until thoroughly combined. The mixture should be beautifully thick and airy.
  • Distribute evenly between your cake cases and pop into the oven. They should take around 10 to 15 mins but keep an eye on them. When done, an inserted skewer should come out clean.
  • Leave to cool on a wire rack.
Sticky toffee cupcakes PS2
Caramel sauce and chips:
I basically, follow this lovely recipe but doubled up the mixture.
I changed the method slightly toon in order to make the sauce for the cupcakes as well as caramel chips for decoration.
Ingredients
  • 2 cups vegan margarine
  • 4 cups sugar
  • 4 cups soy milk
  • 2 cups golden syrup
  • 2 tsp vanilla

Method

  • Grease and line an 8 x 8 inch baking tray with parchment
  • Place all ingredients (except vanilla) in a large saucepan. (Large because the sauce WILL boil up!)
  • At this stage, pour half of the caramel into a bowl and stir in the vanilla and 1/4 cup of soya milk. Leave to one side – this is the sauce for the center of the cupcakes.
  • Bring ingredients to a boil, keep stirring.
  • Cook over medium heat while stirring until the caramel reaches 245 degrees F. (If you don’t have a thermometer, use the soft ball test)
  • Remove from heat and stir in vanilla. Pour into lined baking pan.
  • Allow to cool and use scissors to snip off little chips, ready to decorate your cakes with. To stop them sticking together I kept them in the freezer until I was ready to use.
Buttercream:
We’re back to this recipe for the buttercream:
Simply replace the butter for vegan marge:
Ingredients:
  • 125g vegan margarine
  • 250g Icing Sugar
  • 1 teaspoon Vanilla Extract

Method:

  • Cream the marge in a food mixer.
  • Add the icing sugar and blend on a medium speed on your mixer until completely combined (cover with a tea towel to prevent a cloud of icing sugar from covering your kitchen!)
  • Scrape down the bowl, add the vanilla extract and continue to blend for one more minute.
Assembly:
  1. When the cupcakes are cooled – and not a moment sooner- use a teaspoon to carve a circular piece of cake out of the middle of the top of each. Keep the little circles safe as you’ll be cutting each in half to create the butterfly ‘wings’.
  2. Next, add the caramel to the hole in each cake. I would recommend adding just a teaspoon’s worth to begin with to make sure there is enough to go around, then top up with whats left.
  3. When you’re done being saucy, its time to add the buttercream. I used a piping bag to be posh. (Not that I looked posh as I got the bloomin’ stuff EVERYWHERE!)
  4. Finally, position your wings into the buttercream and decorate with the caramel chips.

The next time someone tells me how they can’t understand why all vegans aren’t super skinny… I’m going to link them to this entry!! 🙂

MAJOR YUMMERS!
Sticky toffee cupcakes PS
Flash Gordonette…X
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