Tag Archives: cake

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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Christmas Pudding Cakes (Vegan Life Issue 2)

When Vegan Life launched in September, I don’t know if anyone anticipated just how well the magazine would be received. It was such a hit that it won this year’s VegfestUK Awards for best publication, and that accolade was purely based on the first issue!

I couldn’t wait to get my hands on Issue 2, and was especially excited that it would be the Christmas edition. When it arrived, I was hoping to savour it over a few days but alas, once I got started I couldn’t put it down.

Vegan Life Issue 2 300

Just like the first issue, this one is packed with articles that I found both inspiring and thought-provoking. One feature in particular that caught my eye was the debate on whether vegans should feed pets meat. This is one issue that I’ve been struggling to get my head round. The Vegan Life article prompted a lively debate amongst my Twitter friends. I think I’ve finally decided my stance, but it’s a very tricky issue, and definitely one that people need to decide for themselves ;o)

I’m looking forward to trying all the recipes in Issue 2, but the one that immediately grabbed my attention was the Christmas Pudding Cakes by Harriet Emily. I love Christmas Pudding and Christmas Cake, but I’ve never had a Christmas Pudding Cake before! I was intrigued to see how it would turn out. I had a quick scan down the recipe and it didn’t look too tricky at all.

Vegan Life Issue 2 - Christmas Pudding Cakes

The recipe is gluten free, cane sugar free, dairy free, egg free and soy free, so it ticks lots of allergy friendly boxes. It does include almonds, but I’m sure these could be subbed to make it nut free too.

The recipe uses two of my favourite ingredients – coconut sugar and coconut butter. I tend to buy these online as they’re not always available in my local health food shop. If you’re not so fussed about making these cakes super healthy, then I’m pretty confident you could sub them with cane sugar and non dairy spread. The recipe also calls for millet flour which I couldn’t find locally, so I used buckwheat flour instead. It worked absolutely fine. I’m sure you could use regular whole wheat flour too if you didn’t need to make it gluten free.

And the verdict?
I was so happy with the way the cakes turned out. They were moist and flavourful, plus they made the house smell amazing while they baked! They were a huge hit with the family. Hubbie has already requested another batch, and Lil’ L said they were absolutely delicious (and this is someone that usually avoids dried fruits!)

Hubbie preferred his pudding cake straight up with no toppings, while Lil’ L and I enjoyed it drizzled in salted caramel. We used the Considerit Special Edition Salted Caramel from November’s The Vegan Kind Box, but Harriet Emily also shared a recipe for home-made salted caramel, which looks super easy to make.

Christmas Pudding Cake

The treats certainly live up to their name. I really can’t decide whether they are a cake or a pudding. Definitely somewhere in between. They’re baked in ramekins, so you could serve them straight out of the oven, more like a pudding …

Christmas Pudding Cake

Or you could pop them out of the ramekins and serve them like cake. I did find that the portions were a little on the large side. While hubbie easily devoured a whole cake, I couldn’t manage a whole one by myself (and believe me I tried). Next time I make them, I’ll try baking six instead of five and see how the size compares.

Christmas Pudding Cake

I did make a few tweaks to the recipe. I subbed a couple of ingredients that I didn’t have on hand, and adjusted the spice quantities (I used ¼ tsp nutmeg instead of 1 tsp as I find the flavour of nutmeg really strong, plus I omitted the allspice as I didn’t have any). I also reduced the baking temperature from 200C to 180C and the baking time from 40 to 30 minutes. They came out perfect, so I’m guessing the recipe is pretty flexible.

Big thank you to Harriet Emily for sharing her fab recipe If you’re interested in vegan, sugar free and gluten free cooking, definitely go check out her blog. I can’t wait to try her Chocolate Caramel Tarts. They look amazing!


Products used in this recipe (UK sources)

Biona Organic Coconut Sugar
Tiana Organic Coconut Butter (Aroma Free)
Clarks Original Maple Syrup
Doves Farm Wholemeal Buckwheat Flour (this does contain traces of gluten so use Doves Gluten Free Buckwheat Flour or Millet Flour for a 100% GF option)

In Vegan Life, Harriet Emily also shares a recipe for Caramel Sauce, which uses coconut sugar as its base. I’ll update this post once I’ve had a chance to try it (sadly I’ve run out of coconut sugar, but it’s on order).

I also have two caramel recipes by The Vegan 8 bookmarked, both of which I’d love to try with these Christmas pudding cakes. The first one – Caramel Sauce – has melted coconut butter as its base, and the second one – Salted Caramel – is made with sweet potato and coconut milk! It sounds weird but it’s received rave reviews so I’m excited to try it!

Did you get Vegan Life Issue 2? If so I’d love to know what you thought of it. Have you tried any of the recipes yet?

 

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Filed under Baking & Desserts, Desserts, Treats & Sweets, Vegan magazines