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Archive for the ‘cake’ Category

Vegan cake in the workplace

When you work Monday-Friday, Mondays are a sack of shit, aren’t they? But, a Monday where a work friend brings in a homemade vegan chocolate cake? That’s a pretty good Monday.

Vicky isn’t even a vegan – in fact I’m the only person in the team who is, but she’s awesomely kind and so made a cake which I’d be able to eat too. Nice eh? Lucky me 🙂

I was too eager to get the cake in my facehole to take a photo when it looked all nice, so here’s a terrible photo from after it had been cut…

IMG_3044

This cake is SERIOUSLY GOOD. Yum.

Here’s Vicky’s recipe…

Chocolate cake

  • 420g plain flour
  • 400g muscovado/ dark brown sugar
  • 6Tbsp cocoa powder
  • 2 tsp bicarbonate of soda
  • 500ml water
  • 200ml sunflower oil
  • 2 Tbsp balsamic vinegar
  • 2 tsp vanilla essence
  1. Preheat oven to 180°C.
  2. Sift flour, sugar, cocoa powder and bicarbonate of soda into a bowl and stir together.
  3. Make a well in the centre and add the remaining  ingredients.
  4. Mix until just combined.
  5. Pour the batter into cupcake cakes or a greased and lined tin.
  6. Bake – 20 mins for cupcakes or 1 hour for cake (or as I did the mixture in two tins, it was about 40 minutes).

COMMENT: Let it cool for a while in the tin when you take it out the oven. I left it for about ten minutes, which is all I usually do, but it was still very delicate when I took it out of the tins. One of them actual broke in half! Fortunately not noticeable when covered in icing 😉

Chocolate icing

  • 1 cup/225g Vegan margarine
  • 1 cup/125g icing sugar
  • 1-1/2 teaspoons pure vanilla extract
  • 145g quality bittersweet or semisweet chocolate, chopped, melted and cooled
  • ¼ cup almond or soy milk
  • pinch of salt
  1. Combine the icing sugar and margarine and beat with electric mixer on low speed, about 1 minute.
  2. Add vanilla and beat on low until well combined.
  3. Add the melted and cooled chocolate and beat on medium speed until smooth, about 2 minutes.
  4. Add almond milk and salt, and beat on medium speed for another minute.

COMMENT: It’s very sloppy so it isn’t great for spreading. Could add a bit less soy milk, I reckon.

Coffee walnut icing/filling

  • 200g butter
  • 400g icing sugar
  • 2 tsps instant coffee granules
  • 60g walnut pieces
  1. Beat the butter till soft and pale with an electric beater, then add the sugar and beat till smooth and creamy.
  2. Stir 1 tbsp boiling water into the coffee granules then mix it into the buttercream.
  3. Fold in the walnut pieces.
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Banana choc chip cake

I don’t know if I have ever made banana cake before, but since there were some sad (and I mean SAD) looking bananas in the kitchen, I decided to give it a try. I looked at a few recipes online and came up with this (adding chocolate chips was my own rather brilliant idea. I know, I’m modest.). It came out really well 🙂 and it was super quick and easy to make.

Preheat oven to 175 oC

Ingredients:

  • 1/4 cup soya milk
  • 1/4 tsp apple cider vinegar
  • 1/4 cup oil (rapeseed or other mild flavoured vegetable oil)
  • 1/2 cup demerara sugar
  • 2 small very ripe bananas
  • 1/2 cup plain flour
  • 1/2 cup wholemeal flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup (or more) vegan chocolate chips (I used waitrose dark chocolate chunks)
  1. Mix together the soya milk and vinegar and set aside
  2. In a blender, or with a handheld blender, whizz up the bananas, oil and sugar
  3. Mix dry ingredients together (flours, baking powder and soda, salt)
  4. Put the milk mixture in with the blended banana mixture and whizz a bit more
  5. Mix the wet into the dry
  6. Fold in the chocolate chips
  7. Pour into a baking tin
  8. Bake for 25-30 mins, until a skewer jabbed in the middle comes out clean
  9. Leave to cool
  10. Dust with icing sugar, if you can be bothered
  11. Cut
  12. Eat

Yes I made a heart shaped cake

Yum

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InSpiral in London

I was in London last week to go to a gig at the Jazz Cafe in Camden (wonderful group called We Were Evergreen – I’d highly recommend them), and there was a bit of time beforehand so we went for some food. I wasn’t massively hungry since I’d eaten out at lunchtime but I knew that InSpiral was close by and I knew it was vegan or vegetarian. On close inspection of their website it seems they are vegan apart from the cow’s milk they have as an option for drinks.

When we got there I really wished I hadn’t eaten out at lunchtime! The range of food looked awesome. I decided on cake and a small smoothie 🙂

terrible photo! but it was delicious!

This cake was beautiful. I asked the guy who served me what he’d recommend and he said this one. Wow. And the smoothie was awesome too.

I definitely plan to go back there sometime when I am hungry! The staff were lovely and there was a lovely atmosphere, and the range of food (including lots of raw food) was great.

Here’s the useful info:

Website

250 Camden High Street

London

NW1 8QS

  • Mon – Thu: 9:00 – 22:00
  • Fri – Sat: 9:00 – 2:00 (late)
  • Sun: 9:00 – 23:30

Happy Cow reviews

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Vegan Welsh Cakes

As I mentioned previously, my friend Becky made me welsh cakes for breakfast when I stayed at her house recently. The recipe would usually have one egg but she was confident it would be fine without (she added extra soya milk for moisture) and they were awesome! I have never had them before, and they were a wonderful treat for breakfast. Possibly the best breakfast anyone has ever made for me.

I’m not actually sure if I even really knew what they were before – they are like a cross between a scone and a pancake. She made making them look so easy, I am definitely going to make them myself sometime. I wish I’d taken a photo of her making them because she was wearing a lovely apron…

  • 8oz (225g) plain flour (I suspect self raising flour would be fine, just omit baking powder)
  • 4oz (115g) vegan margarine
  • 1tsp baking powder
  • pinch of salt
  • 4oz (115g) sultanas/currents/rasins/the like
  • 3oz (85g) sugar
  • 1tsp mixed spice
  • nutmeg
  • 3-4tbsp soya/rice milk
  1. rub margarine into flour until you have breadcrumb consistency
  2. add all the other ingredients and mix together
  3. roll out on a floured side (quite thin – around half a cm thick)
  4. cut into circles and pop into the frying pan until nicely toasted on each side
  5. spread margarine on, scoff hot

If you have more mixture than you need, they keep in the fridge fine and just cook them when you’re ready.

Thanks Bex! 🙂

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Goji Cafe in York

In July I went to York and popped into Goji Cafe for cake. Me, my Mum and my Dad all had vegan cakes and I tried a bit of theirs. Delicious!

Firstly – my cake. And definitely one of the very best vegan cakes I have ever had:

Vegan Lemon and Poppyseed cake £2.50

I have to be honest – I can’t entirely remember what the cakes were my folks had (and I can’t see them listed on the website – but I do remember that they were really nice):

Some kind of strawberry and…passion fruit? Mango? Or something! cake.

I think this might have been a raspberry and chocolate cake? It was lovely.

So there you go. Not the most helpful review since we didn’t have any food other than cake, and I can’t really remember what they are. But if you’re in York – go there! Good cake 🙂

Here’s the useful info:

Website

Happy Cow reviews

Address: 36 Goodramgate, York, YO1 7LF, North Yorkshire

Tel: 01904 622614

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Awesome Vegan Carrot Cake

I’ve made this recipe so many times, I thought it was about time I shared it. It’s gorgeous – dense and tasty, and super easy to make (grating the carrots is the most time consuming bit).

  • Preheat oven to 180 oC

The cake:

  • 3 cups of finely grated carrot
  • 1 and a 1/4 cups of sugar
  • 2 cups of flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 cup orange juice (either juice oranges yourself or buy some nice organic orange juice)
  • 3/4 cup oil (I used rapeseed, but any vegetable oil with a mild flavour is fine)
  • 1 cup raisins
  • 1 cup chopped walnuts
  1. Mix together the carrot, sugar, flour, salt, baking powder, baking soda and cinnamon
  2. Add the orange juice and oil
  3. Fold in the raisins and walnuts
  4. Grease a cake tin with a little oil (not needed if like me you use silicon bakeware)
  5. Pour batter into cake tin
  6. Bake in the oven for around 45 minutes or until a skewer jabbed in the middle comes out clean

And once the cake is out of the oven and is cooling, you need to make the icing:

  • 1/4 cup vegan cream cheese (I use tofutti)
  • 1/4 cup dairy free margarine (I use pure)
  • 1 tsp vanilla extract
  • 2 cups of icing sugar
  1. Mix all the ingredients together. Either by hand with a big spoon, or with a food processor / hand-held blender
  2. Once the cake is completely cool, spread the icing all over the top. Make sure the cake is totally cooled (you can put it in the fridge to speed this up), or the icing will melt all over the place! I may or may not have made that mistake before…

Here’s one I made for my friend:

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