Tag: cake

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

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

Published on by Sharon11 Comments

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I originally posted our Pecan-Topped Banana Bread on the blog way back in 2015 and, to this day, it remains our family’s favourite banana bread recipe! It has a beautiful soft texture (definitely more cake-like than bread!) and cinnamon-spiced flavour. I especially love the pecan topping which adds a tasty crunch to every mouthful.

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

Five years old, this web page was in desperate need of a makeover, so I’ve spent this afternoon giving it some love, brightening up the photos and adding a printable recipe insert. 

For those of you that have a copy of the Bit of the Good Stuff Cookbook, this recipe can also be found on p159… it was definitely one I had to include in the book!

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

For banana bread, you want to use over ripe bananas – the blacker the better – so if you’ve got some bananas languishing in the fruit bowl, this is the perfect way to use them up! 

In the centre of the loaf, 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 instead. Pecans or walnuts work especially well! 

Recipe Card

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

Though I’ve given this loaf the traditional name of ‘banana bread’, it’s so sweet and moist that it’s definitely more cake-like than bread. I find it makes a lovely afternoon ‘pick me up’ with a cuppa. Kids love it too and it makes a great after-school treat.
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Hands-on Time 15 minutes
Total Time 2 hours
Course Afternoon Tea, Elevenses, Snack, Treat
Cuisine English
Servings 8

Ingredients
 

  • 3 over-ripe medium bananas sliced
  • 58 ml / ¼ cup organic rapeseed (canola) oil (or any other neutral flavoured oil)
  • 80 g / ⅓ cup golden caster sugar or coconut sugar
  • 1½ tsp vanilla extract
  • 210 g / 1½ cups fine wholemeal (whole wheat pastry) flour or chapatti flour
  • 1½ tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 3 tsp ground cinnamon
  • ¼ tsp salt
  • 90 g / ½ cup pitted dates chopped
  • 45 g / ⅓ cup pecans chopped

Instructions
 

  • Preheat the oven to 180C (160C fan) / 350F. Grease and line a 2lb loaf tin with non-stick baking paper or use a non-stick loaf liner.
  • Place the sliced banana, oil, sugar and vanilla extract in a food processor and whiz until smooth (alternatively use a bowl and hand blender).
  • Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into a large mixing bowl. Tip any remaining wheatgerm from the sieve into the bowl. Stir to combine. Make a well in the middle and pour in the banana mixture. Gently stir until thoroughly combined. Stir in the dates. Tip the mixture into the prepared tin and level with the back of a spoon. Sprinkle the pecans on top and lightly press them into the batter.
  • Bake for 55 minutes, or until a skewer inserted through the middle comes out clean. Leave in the tin for at least 30 minutes, then transfer to a wire rack until completely cooled.
  • Stored in an airtight container, the loaf will keep for five days in the fridge. It also freezes well.
Keyword Banana Bread, Plant-Based, Vegan Cake, Vegan Treats
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Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

If you make this Pecan-Topped Banana Bread (or any other recipes on our blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

———————————-

YOU MAY ALSO LIKE…

Old Fashioned English Tea Loaf

Old Fashioned English Tea Loaf (Vegan | Dairy-Free)


Old Fashioned English Tea Loaf (Vegan | Dairy-Free)

Old Fashioned English Tea Loaf (Dairy-Free / Egg-Free / Fat-Free)

Published on by Sharon76 Comments

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* This recipe was originally posted in March 2014. The page was updated in August 2019.

It might be old-fashioned, but tea loaf rocks! It’s perfect for serving for ‘elevenses’ or as a mid-afternoon ‘pick me up’ with a lovely cup of tea. It also makes a tasty after-school or travel snack. This is one of my all-time favourite treats for road trips!

I have my mum’s friend to thank for the recipe. I arrived at my mum’s house one day to discover this incredible smell wafting out of the kitchen. It turned out to be this tea loaf!

Back home, I couldn’t wait to have a try at making my own. The original recipe contained egg but I omitted the egg, tweaked the wet/dry ratio a little and it turned out absolutely fine. My family can’t actually tell the difference!

Old Fashioned English Tea Loaf (Vegan | Dairy-Free)

As cakes go, this tea loaf is pretty healthy. It’s filled with nutrient-rich dried fruits, whole grain flour, and it’s fat free!

It’s incredibly easy to make too. You simply soak the dried fruit in a cup of tea for a few hours, then mix all the ingredients together and bake.

Recipe Card

Old Fashioned English Tea Loaf (Vegan | Dairy-Free)

Old Fashioned English Tea Loaf

It might be old-fashioned, but tea loaf rocks! It's perfect for serving for 'elevenses' or as a mid-afternoon 'pick me up'. It also makes a delicious after-school and travel snack. It's incredibly easy to make. You simply soak the dried fruit in a cup of tea for a few hours, then mix all the ingredients together and bake.
5 from 9 votes
Print Recipe Pin Recipe
Hands-on time 10 minutes
Total Time 6 hours
Course Afternoon Tea, Dessert, Elevenses, Snack, Treat
Cuisine English
Servings 10

Ingredients
 

  • 250 ml / 1 cup strongly brewed tea
  • 225 g / 1½ cups mixed dried fruit*
  • 113 g / ½ cup unrefined cane sugar(e.g. golden caster) or coconut sugar
  • 1 TBSP marmalade or apricot jam
  • 227 g / 1⅔ cups fine wholemeal (whole wheat pastry) or chapatti flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon or mixed spice
  • 3 TBSP water

Instructions
 

  • Soak the dried fruit in the brewed tea for 4-5 hours (can be left overnight).
  • Grease a 2lb loaf pan and line the bottom with non-stick baking paper (or use a non-stick loaf liner).
  • Pre-heat the oven to 160C (160C for fan also) / 325F.
  • Tip the dried fruit and any remaining tea into a mixing bowl. Stir in the sugar and marmalade/jam. Sift in the flour, baking powder and spice. Add 3 TBSP water and stir until thoroughly combined.
  • Tip the mixture into the prepared tin and level the top.
  • Bake for 1¼ hours, or until a skewer inserted in the middle comes out clean. Leave to rest in the tin for 30 minutes or so, then transfer to a wire rack until completely cooled.
  • Stored in an airtight container, the loaf will keep for up to five days in the fridge. It also freezes well.

Notes

* I often use raisins, sultanas, goji berries, candied citrus peel.
Keyword Dairy-Free, Egg-Free, Tea Loaf, Vegan Cake, Vegan Treats
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English Tea Loaf (Dairy-Free | Fat-Free | Vegan)

If you make this Tea Loaf (or any other recipes on my blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

———————————-

YOU MAY ALSO LIKE…

Old Fashioned English Bread Pudding

Vegan Lemon Berry Crumble Bar

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

Published on by Sharon6 Comments

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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!

Vegan Lemon Berry Crumble Bar

Vegan Lemon Berry Crumble Bar

The August edition of the Vegan Life magazine landed on my doorstep just before we set off on our family summer vacation, so I tucked it into my luggage and looked forward to reading it when we arrived in the Dordogne.

Vegan Life magazine

One of the first articles that caught my eye was an interview with Mellissa Morgan (aka Ms Cupcake). Canadian born, Mellissa now lives in London and runs the infamous Ms Cupcake bakery in Brixton. I love Mellissa’s kooky, fun style and vivacious character. Whenever I see photos of her (especially in those wacky cupcake hats!), they always bring a smile to my face.

Vegan Life Issue 29

Along with the interview, Mellissa also shares her Signature Dish… the Lemon Blackberry Square. It sounded delicious and, since I’d never tried a crumble-topped sponge before,  I was intrigued to find out how it would taste. I bookmarked the page and when we arrived back in England, I headed into the kitchen and got baking.

Vegan Life Ms Cupcake Signature Dish

This cake is baked in a large rectangular pan; what we would call a ‘Traybake’ here in the UK. (I’m not sure if they’re called the same elsewhere).  I love traybakes as they’re a convenient way to bake a large amount of cake in one go, so perfect for parties, buffets, cake sales, or when you want to stock the freezer with cake ready for friend and family visits.

Vegan Lemon Berry Crumble Bars

I’ve made this traybake twice already this month, and it’s been a huge hit with everyone that’s tried it. The sponge layer is light and fluffy, with a beautiful, zesty lemon flavour. I would never have thought of putting crumble on top of sponge, but it works really well, especially with that layer of juicy berries in-between. The first time I made the cake, I didn’t feel that there was quite enough berries so second time round, I increased the quantities. Also, on Mellissa’s suggestion, I doubled the quantity of crumble. Like her, I’m a crumble-lover, and this was definitely a good move! Below, I share Mellissa’s recipe with my light adaptations.

Vegan Lemon Berry Crumble Bar

Recipe Card

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

This recipe has been lightly adapted from Ms Cupcake’s Signature Dish published in Vegan Life magazine Issue 29. It’s a delicious treat, consisting of a zesty lemon sponge studded with juicy summer fruits (berries, cherries, blackcurrants) and topped with crumble. It yields a large quantity of cake, so perfect for parties, buffets, cake sales or when you want to stock your freezer with cake ready for friend and family visits.
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Hands on time 20 minutes
Total Time 2 hours 30 minutes
Course Afternoon Tea, Treat
Servings 20

Ingredients
 

Crumble mix

  • 200 g / 1½ cups plain (all-purpose) or self-raising flour
  • 100 g / ½ cup brown or demerara sugar
  • 100 g / ½ cup dairy-free spread / vegan butter

Cake mix

  • 450 g / 3¼ cups self-raising flour
  • 200 g / 1 cup unrefined sugar (I used golden caster sugar)
  • zest of 2 unwaxed/organic lemons
  • ⅓ tsp bicarbonate of soda (baking soda)
  • 1 tsp vanilla extract
  • 300 ml / 1¼ cups soya milk
  • 200 ml / 1 cup sunflower oil or other flavourless oil
  • 80 ml / ⅓ cup freshly squeezed lemon juice
  • 145 g / 1 cup fresh or frozen blackberries, blackcurrants and/or cherries. (I used Sainsbury’s Frozen Black Forest Fruits)

Instructions
 

  • Line a 33cm x 23cm (13” x 9”) baking pan with non-stick baking paper. Preheat the oven to 180C (160C fan) / 350F.
  • Make the crumble: In a bowl, mix together the flour and sugar. Rub in the dairy-free spread/vegan butter using your finger tips. Set to one side.
  • In a separate bowl, add the flour, sugar, lemon zest and bicarbonate of soda, and stir through to combine.
  • Add the vanilla extract, soya milk, oil and lemon juice to the dry ingredients and stir until thoroughly combined (but do not over mix). Spoon the mixture into the prepared tin.
  • Slice any large berries into halves or quarters. Distribute the fruit evenly in the pan and lightly press them into the cake batter.
  • Sprinkle the crumble evenly on top.
  • Bake for 30 minutes, or until a skewer inserted through the middle comes out clean.
  • Leave the cake in the tin until completely cool, then slice. I divide mine into 20 slices, measuring 7cm x 6cm.
  • Stored in the refrigerator, the cake will keep for up to 5 days. It also freezes well.
Keyword Dairy-Free, Egg-Free, Vegan Baking, Vegan Cake
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Vegan Lemon Berry Crumble Bar

 Big thank you to Ms Cupcake and Vegan Life for sharing this lovely recipe 💜

Happy baking everyone!

With love,

Sharon xx

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

Published on by Sharon19 Comments

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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.

Vegan Pear and Yoghurt Cake

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 [UPDATE: Sadly Roll for the Soul closed down in September 2017 ]

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?

Silet Hobo Mural Montpelier Bristol

Last week, at Roll for the Soul, I had my first-ever slice of Pear Cake and it was so delicious that I couldn’t wait to try re-creating it at home. Back in Bath, I headed to the fruit & veg market stall in Kingsmead Square where I spotted these beauties which would be just perfect for topping a cake.

Pears

I’m pretty sure the Pear Cake I had at Roll for the Soul had a hint of almonds, so I decided to use my Orange & Almond Cake recipe (a reader favourite!) as the basis for creating my Pear Cake. I switched the milk for yogurt, reduced the amount of ground almonds to give it a more ‘spongy’ texture and tweaked the wet/dry ingredient ratio. The resulting cake turned out beautifully!

It slices well too. It can be picked up but, for me, this is the kind of cake that’s best eaten with a fork. Far more elegant that way!

Vegan Pear and Yoghurt Cake

Just in case it was a fluke or ‘beginner’s luck’, I made two more cakes to check the recipe. Again, both cakes came out perfect so I’m now happy to release the recipe into the world. I hope you have as much success with it as I have.

Recipe Card

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

This cake is simple to make, but looks pretty impressive with its glistening pear and cinnamon-speckled top. I’m sure it will wow your friends and family! It would be a great cake to take along to a dinner party or for afternoon tea.
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Hands-on time 20 minutes
Total Time 2 hours
Course Afternoon Tea, Treat
Servings 10

Ingredients
 

Wet ingredients

  • 250 ml / 1 cup natural/plain soya yogurt (I use Alpro)
  • 2 tsp apple cider vinegar
  • 100 g / ½ cup golden caster (unrefined cane) sugar
  • 80 ml / ¼ cup maple syrup or maple blend. (I often use Clarks Original).
  • 100 ml / ½ cup organic rapeseed, canola oil or other neutral-tasting oil
  • 1 tsp almond extract
  • 1 tsp vanilla extract

Dry ingredients

  • 280 g / 2 cups white spelt flour (or substitute with plain (all-purpose) flour or half plain flour and half wholemeal (wholewheat) flour)
  • 1½ tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 50 g / ½ cup ground almonds (almond meal)

Topping

  • 1-2 ripe pears
  • generous pinch of ground cinnamon

Glaze

  • 2 TBSP unrefined sugar
  • 4 TBSP water
  • ¼ tsp vanilla extract
  • 1 tsp cornflour (corn starch)

Instructions
 

  • Preheat the oven to 180C (160C fan) / 350F. Grease a 23cm / 9 inch cake tin and line the bottom with non-stick baking paper.
  • In a large mixing bowl, whisk together all the wet ingredients. Taste test and add a touch more almond extract, if desired.
  • In a separate bowl, mix together all the dry ingredients except the ground almonds.
  • Slice the pears ready for the topping. To do this, I slice the pears into halves, then quarters. Using a sharp knife, scoop out the core. Place the pears cut side down on a chopping board, and slice into even-sized thin slices.
  • Sift the dry ingredients into the wet ingredient bowl and stir through to combine (but do not overmix). Add the ground almonds and stir through.
  • Tip the batter into the prepared tin and use a silicone spatula to distribute it evenly. Arrange the pear slices on top, then add a light sprinkle of ground cinnamon.
  • Place on the centre rack in the oven and bake for 50-55 minutes, or until a skewer inserted through the middle comes out clean.
  • While the cake is cooling, prepare the glaze. In a small bowl, mix 1 TBSP water with the cornflour until dissolved. Add the remaining water, sugar and vanilla extract to a small pan over medium heat. Once the sugar has dissolved, whisk in the cornflour paste. Gently bring to the boil, whisking continuously. When the mixture has thickened slightly remove from the heat.
  • Use a silicone pastry brush to lightly coat the top in the glaze (you won’t need to use all the glaze). Leave the cake in the tin until it has completely cooled (it will firm up as it cools), then transfer to an airtight container. The cake will keep for 5 days in the refrigerator. It also freezes well.
Keyword Dairy-Free, Egg-Free, Vegan Baking, Vegan Cake
Tried this recipe?Let us know how it was!


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Vegan Pear and Yogurt Cake

I’m sharing this recipe with the Suma Blogger’s Network. Big thank you to the lovely people at Suma for supporting Bit of the Good Stuff and for supplying ingredients for my kitchen experiments.

If you bake this Pear and Yogurt cake, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here:  Instagram,  Facebook,  Pinterest.   

With love,

Sharon xx

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Vegan Orange Drizzle Cake (Dairy-Free)

Orange Drizzle Cake (Vegan / Dairy-free / Egg-free)

Published on by Sharon10 Comments

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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!

Vegan Orange Drizzle Cake (Dairy-Free)

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 😉

Oh, and this cakes smells amazing as it’s baking. It fills the house with this beautiful orangey aroma!

Vegan Orange Drizzle Cake (Dairy-Free)

I’ve made this cake at least five times in the past few weeks. I’ve given it as gifts, taken it on our travels when visiting family, and shared it with friends on coffee mornings. It’s always received great compliments. It’s also been road-tested and approved by my mum. I took it to her on our last visit to Dorset and she really enjoyed it! When I got home, she’d already emailed asking for the recipe.

I hope you love this recipe as much as we do!

Recipe Card

Vegan Orange Drizzle Cake (Dairy-Free)

Orange Drizzle Cake (Vegan / Dairy-free / Egg-free)

Wonderfully moist and citrus-kissed, this vegan orange drizzle cake with poppy seeds is simple to make using pantry staples. Tangy, sweet, and freezer-friendly—perfect for sharing, gifting, or enjoying anytime!
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Hands on time 15 minutes
Total Time 2 hours
Course Afternoon Tea, Treat
Servings 8

Ingredients
 

  • 200 g / ¾ cup + 3 TBSP unrefined cane sugar (I use golden caster sugar)
  • 40 g / 2 TBSP maple syrup
  • 70 g / ⅓ cup organic rapeseed (canola) oil or other neutral-flavoured oil
  • 240 ml / 1 cup soya milk
  • 2 tsp apple cider vinegar
  • 1 tsp orange extract
  • 30 ml / 2 TBSP freshly squeezed orange juice
  • zest of 1 unwaxed/organic orange
  • 250 g / 1¾ cups white spelt flour or plain (all purpose) flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 TBSP poppy seeds

Drizzle

  • 2 TBSP freshly squeezed orange juice
  • 2 TBSP Demerara or turbinado sugar

Instructions
 

  • Grease and line a 2lb loaf tin with non-stick baking paper (or use a non-stick loaf liner). Preheat the oven to 190C (170C fan) / 375F.
  • In a mixing bowl, whisk together the sugar, syrup, oil, milk, vinegar, orange extract and orange juice until fully combined. Stir in the orange zest.
  • Sieve one third of the dry ingredients (flour, baking powder, salt) into the bowl and whisk to combine. Repeat with the remaining two thirds, whisking each time. Stir in the poppy seeds.
  • Tip the mixture into the prepared tin. Place on the middle shelf in the oven and bake for 50 minutes, or until a skewer inserted into the middle comes out clean.
  • Whisk together the drizzle ingredients. When the cake is baked, pierce all over with a skewer. Distribute the drizzle evenly over the top of the cake. Allow to cool in the tin for at least an hour (it will firm up as it cools), then transfer to a wire rack.
  • Once completely cooled, slice and serve or transfer to an airtight container. The cake will keep for a week in the refrigerator (I find it tastes even better a day or two after it’s been baked!) It also freezes really well.
Keyword Dairy-Free, Egg-Free, Vegan Baking, Vegan Cake
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Vegan Orange Drizzle Cake (Dairy-Free)

Here in the UK, it’s Mother’s Day on Sunday so, if anyone would like to bake their mums a cake, this Orange Drizzle would be a great option (or you could go for the trusty Lemon Drizzle).

Happy Mother’s Day to all the mums out there!  ❤️

With love,

Sharon xx

Vegan Chocolate Cupcake

Vegan Chocolate Cupcakes (Dairy Free | Egg Free)

Published on by Sharon5 Comments

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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.

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.

Macmillan Coffee Morning 2015

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.

s many of you already know, this is a charity very close to my heart and I’m always delighted to join in the coffee mornings and help raise money for the Macmillan nurses (or ‘Angels’ as I like to call them). Some years I’ve baked literally hundreds of cakes, like at this event in Dorset, which was organised by my sister.

Macmillan Coffee Morning 2015

Other years, I’ve joined in coffee mornings with friends or in my local community. It’s a great event to be involved in so, UK friends, do check out what’s happening in your local area.

And why not take along a batch of these tasty chocolate cupcakes? Most people don’t realise that cakes can be made free from animal products, so it’s always fun to see the look of shock on their faces when I tell them these cupcakes are 100% dairy and egg free.

Vegan Chocolate Cupcakes

So what do they contain? Well, there are no fancy or weird substitute ingredients; just simple ingredients that you’re likely to have as pantry staples, like oil, vinegar, sugar and cocoa powder. The recipe I use is lightly adapted from the Basic Chocolate Cupcake recipe in Isa Chandra Moskowitz & Terry Hope Romero’s fab little cupcake book Vegan Cupcakes Take Over the World. I then add a simple dairy-free chocolate frosting and sprinkles.

Vegan Chocolate Cupcake

To be honest, these cakes don’t really need frosting as they taste amazing just as they are. If you add orange extract to the mix it takes them to a whole new level of deliciousness. Chocolate Orange has got to be one of the best flavour combos ever.

However, for fundraisers, these babies would look a little naked so we need to dress them up. I don’t go overboard with frosting as I find that piles of frosting is not only sickly, but also detracts from the delicious flavour of the cupcake itself. I tend to just smear some on with a palette knife and add a few sprinkles to finish it off.

If you’re vegan, you need to watch out for animal ingredients in sprinkles, including beeswax, shellac, gelatine and the red food colouring cochineal (aka E120, carmine) which is made from crushed beetles. In the UK, some of the supermarket branded sprinkles are vegan-friendly (usually the star sprinkles or other non-shiny ones). Vegan-friendly sprinkles can be also be ordered from online stores.

Recipe Card

Vegan Chocolate Cupcake

Vegan Chocolate Cupcakes

This is my go-to recipe for chocolate cupcakes. They’re light, fluffy, and deliciously moist — everything a chocolate cupcake should be! The quantities below make 10–12 cupcakes, and the frosting recipe provides plenty for spreading with a palette knife. If you’d like to pipe the frosting, I recommend doubling the batch to make sure you have enough to work with.
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Hands on time 20 minutes
Total Time 40 minutes
Course Afternoon Tea, Treat
Servings 10

Ingredients
 

  • 240 ml / 1 cup soya milk
  • 1 tsp apple cider vinegar
  • 160 g / ¾ cup golden caster (unrefined) sugar
  • 70 ml / ⅓ cup organic rapeseed (canola) oil or other neutral-flavoured oil
  • 1 tsp vanilla extract or use 1 tsp orange extract for chocolate orange cupcakes
  • 70 g / ½ cup plain (all-purpose) flour
  • 70 g / ½ cup fine wholemeal (whole wheat) or chapatti flour or substitute with more plain (all purpose) flour
  • 37 g / ⅓ cup cocoa powder
  • ¾ tsp bicarbonate of soda (baking soda)
  • ½ tsp baking powder
  • ¼ tsp salt

Dairy-Free Chocolate Frosting

  • 150 g / 1 cup icing sugar (powdered sugar)
  • 4 TBSP cocoa powder
  • 50 g / 4 TBSP dairy-free spread or vegan butter
  • 2 TBSP plant milk (I use soya)

Vegan-friendly sprinkles

Instructions
 

  • Preheat oven to 180C (160C fan) / 350F. Line a muffin tray with paper liners.
  • Using a hand (balloon) whisk, whisk together the milk and vinegar in a large bowl and set aside for a few minutes to curdle. In a separate bowl, combine the flour, cocoa powder, bicarbonate of soda, baking powder and salt.
  • Add the sugar, oil and vanilla extract to the wet ingredient bowl and whisk until fully incorporated and the sugar has dissolved. Sift in half the dry ingredients and whisk to combine. Repeat with the remaining dry ingredients.
  • Fill the liners three quarters full. Bake for 18-20 minutes, or until a toothpick inserted through the middle comes out clean. (I bake mine for 20 minutes in a fan oven at 160C. My oven has a tendency to bake cakes unevenly so after 15 minutes I turn the trays round 180 degrees and bake for a further 5 minutes).
  • When ready, leave to cool for a couple of minutes then transfer to a wire rack and leave until completely cooled before frosting.

Prepare the Dairy-Free Chocolate Frosting:

  • Sieve the icing sugar and cocoa powder into a large bowl. Add the dairy-free spread and milk. Gently stir with a silicone spatula until incorporated (this will stop the sugar and cocoa flying round the kitchen as you beat it). Beat either by hand or, for a light and fluffy frosting, beat with an electric whisk. If the frosting looks a little dry, add another 1 tsp of milk.
  • Frost the cakes and decorate with sprinkles just before serving.

Notes

Recipe lightly adapted from Isa Chandra Moskowitz & Terry Hope Romero’s Basic Chocolate Cupcake in ‘Vegan Cupcakes Take Over the World’
Keyword Dairy-Free, Egg-Free, Vegan Cake, Vegan Treats
Tried this recipe?Let us know how it was!

 Are you planning to join in the Macmillan Coffee Morning? If you’re baking, I’d love to hear what you’ve got planned!

With love,

Sharon xx

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