Tag Archives: cake

Lemon Berry Crumble Slice (Dairy-free / Egg-free / Vegan)

In today’s post, I’m sharing a recipe for a delicious baked treat – Lemon Berry Crumble Slices. These slices consist of a fluffy lemon sponge, studded with juicy berries and topped with crumble. They use basic pantry ingredients and are simple to make, yet they’re bound to impress your family and friends!

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Pear and Yogurt Cake (Dairy-Free / Egg-Free / Vegan)

In today’s post, I’m sharing a recipe for a delicious Pear and Yogurt Cake. While simple to make, this cake looks pretty impressive with its glistening pear and cinnamon-speckled top. The cake itself has a beautifully moist, light and fluffy texture and is flavoured with hints of vanilla and almonds.

I know some people with gluten sensitivities are able to tolerate spelt flour and this cake works just perfectly with white spelt flour. Otherwise regular plain (all-purpose) flour or even a combination of half white/plain flour and half wholemeal or chapatti flour works great.

The inspiration for this cake was a visit during May half-term break to one of my favourite cafes in Bristol – Roll for the Soul. This community-run cafe also houses a cycle workshop and event space. It has a great atmosphere and lovely food and coffee, so I highly recommend a visit if you’re in the area.

Roll for the Soul is in one of my favourite districts of Bristol. We often head over there to check out the street art. One of my favourite street artists is Silent Hobo and I actually bumped into him a few weeks ago at Montpelier Railway station where he was putting the finishing touches to this mural. Isn’t it beautiful? Continue reading

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Orange Drizzle Cake with Poppy Seeds (Vegan / Dairy-free / Egg-free)

Back in 2013, I shared the recipe for a Lemon Drizzle Cake that I baked for my mum for Mother’s Day. It proved to be a big hit with my readers and, four years later, it’s still one of the most popular recipes on my blog!

Though I made it specifically with my mum in mind, the Lemon Drizzle quickly became my husband’s favourite cake. It’s the one he’s requested every birthday…  even though his birthday is a week before Christmas and Lemon Drizzle feels like a Spring-time cake (well, to me anyway!) Recently, however, I made an adaptation of the Lemon Drizzle and, after tasting it, my husband declared that THIS one may just be his new favourite!

With a few little tweaks, I transformed the Lemon Drizzle into an Orange Drizzle speckled with poppy seeds  It still has the beautiful, moist consistency and light texture, but the flavour is of course orange rather than lemon. Rather than ‘zingy’ like the Lemon Drizzle, this one is more sweet and fruity. It reminds me of summer and sunshine. So maybe Lemon Drizzle will be my spring-time cake, and Orange Drizzle will be the summer-time version. But, of course, you can eat it whenever you like. I know we’ll be eating it in December 😉 Continue reading

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My “Go-to” Chocolate Cupcake Recipe. Dairy Free. Egg Free. Vegan.

Today I’m sharing my “go-to” recipe for chocolate cupcakes. This recipe has never left me down. My oven can be really temperamental when it comes to cake baking, but these cupcakes always turn out perfectly. They’re light, fluffy and deliciously moist.

Chocolate Cupcake

I’ve made them numerous times for fundraisers and they always sell in a flash. None of the children at our local school are vegan, but they choose these cupcakes simply because they love them. It also makes me happy to know that the children with dairy allergies are able to join in.  I often spot their mums making a beeline for me as I step through the school gate with my cake tin.

Next Friday is the annual Macmillan coffee morning here in the UK, which has now gained the status of the World’s Biggest Coffee Morning. Last year, the event raised a wopping £25 million for people affected by cancer.

Macmillan Coffee Morning 2015 Continue reading

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Pecan Topped Banana Bread (Dairy-free, Egg-free, Vegan)

Hi everyone! I hope you all had a great Easter. I’ve finally plugged back in after my extended break. It did me the world of good to have some time out but I missed you guys! Thank you so much to everyone that’s emailed or left me feedback on the blog about recipes you’ve tried these past few weeks. You guys have made me smile so much!

To kickstart my return, I thought I’d share one of my all-time favourite baked treats…

Pecan Topped Banana Bread

For banana bread, you want to use very ripe bananas – the blacker the better. So, if you’ve got some bananas languishing in the fruit bowl, this recipe is a great way to use them up.

Since banana bread can be a bit plain looking, I like to dress up our loaves by adding toppings or extra ingredients into the batter. In this loaf, I’ve sprinkled a handful of pecans on top which impart a delicious flavour and crunchiness when baked.

Pecan Topped Banana Bread

In the centre, I’ve added some chopped dates for a touch of caramel-like sweetness. If you wish, you could sub some of the dates for chopped nuts in the batter. Pecans or walnuts work especially well.

Pecan Topped Banana Bread

Since Lil’ L is currently at primary school (where nuts are banned), I tend to leave the nuts out of the banana bread batter so that he can take a slice in his lunchbox. I simply slice off the pecan top and he eats it when he gets home from school :o)

 

Have a lovely weekend everyone

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