Sorry for not posting for ages so here’s my wedding cake

I am doing a full time teacher training course right now and I have just got married, so I haven’t really done any baking, or updating the blog. Here’s a picture of my wedding cake to make up for it:

Image

Unfortunately the cake was made by my friend, so I don’t even have a recipe (although she did use my Victoria sponge cake recipe for one of the layers)

So again, I’m a bit rubbish right now, but when I’ve sorted out my life, I’ll be back.

Vegan golden syrup cake

Golden syrup cake

Ingredients:

100g margarine
75g sugar
200g plain flour
1 ½ tsp baking powder
150g golden syrup
150ml boiling water

Method:

  1. Preheat the oven to 180c

  2. Line a loaf tin with greaseproof paper or margarine.

  3. Beat together the sugar and margarine until combined, then slowly mix in the golden syrup

  4. Sift in the flour and baking powder and mix well

  5. Then mix in the boiling water

  6. Bake in the oven for 35-40 minutes (on the lower shelf), then cool on a rack

  7. Eat and enjoy!

Vegan apple crumble cake

Vegan apple crumble cake

Ingredients:

For the dough (and crumbles on top)

300g flour
100g sugar
200g margarine
1 small banana

For the filling

8 apples (preferably gala)
3 tbsp sugar
1/2 – 1 tsp cinnamon

Method:

  1. Preheat the oven to 180c
  2. Take a 28cm/11″ round tin and grease it with vegan margarine
  3. Mash a banana in a little bowl (the banana shouldn’t be too ripe because it is used to bind the dough, so it shouldn’t taste too much like bananas)
  4. In a large bowl, mix together the flour, sugar, margarine and mashed banana until you have a firm dough
  5. Take 3/4 of the dough and line the baking tin with it, on the bottom and the sides (only half way up the sides)
  6. Using a fork, poke some holes in the dough, then bake the dough in the oven for 5 – 8 minutes
  7. Peel, core and slice the apples and put them into a saucepan, then add some water (enough to cover), 3 tbsp sugar and 1/2 – 1 tsp cinnamon (depending on taste)
  8. Stir it continuously until the apple rise top and the apples start to go a bit mushy
  9. Put the stewed apples onto the dough, spread it evenly, then use the rest of the dough to make crumbs, and spread them on top of the apples on the cake
  10. Bake in the oven for 20 minutes (until the crumbs and the sides are golden brown)
  11. Eat and enjoy!

The best vegan chocolate cake

Ultimate vegan chocolate cake

This is a big claim to make I know, but honestly, this cake is glorious. After numerous chocolate cake failures (see here) I have managed to make the most delicious chocolate cake ever. I made it for my engagement party (I’ll post more about that soon with pictures of the yummy things I baked) and everybody loved it. It’s quite sweet, so be warned, but its a great cake for parties (people will be very impressed when you tell them it’s vegan!)

Ingredients:

For the cake

250g/9oz plain flour
250g/9oz sugar
3tsp baking powder
75ml oil
75g/2.5oz cocoa powder
250ml soya milk
2 tsp apple cider vinegar
2 tsp vanilla essence

For the icing

100g/3.5oz vegan margarine
125g/4.5oz icing sugar
25g/1oz cocoa powder

Method:

For the cake

  1. Preheat the oven to 180c/350f
  2. Pour the soya milk into a jug and add the cider vinegar, set aside to curdle
  3. Sift the flour, baking powder and cocoa powder into a large bowl
  4. Add the sugar and mix well
  5. Line a 23cm/9′ tin (it will work with a slightly bigger tin but NOT with a smaller one as the middle will collapse
  6. Pour the jug of milk/cider vinegar/oil and vanilla essence into the flour and mix well until incorporated. Don’t overmix.
  7. Bake for 25 – 35 minutes (the cake will be ready when a toothpick comes out clean or when it springs back when touched)
  8. Let the cakes cool in the tin for 20 minutes before taking them out of the tin
  9. Leave to cool for another 30/40 minutes before icing

For the icing

  1. Combine the vegan margarine and icing sugar
  2. Add the cocoa powder and beat until smooth
  3. Put the icing on the cake, eat and enjoy!

Vegan Victoria sponge cake (with raspberries)

 

I didn’t think that  making a vegan Victoria sponge cake would be possible as you may have read about here. I admit it, I was wrong, I have just made the best victoria sponge cake ever. It was so good, I may be slightly biased because I’ve only just finished eating it, but wow, it was good. You can replace the raspberries/raspberry jam with strawberries/strawberry jam if you prefer (but I think it’s better with raspberry). You will need two 20cm tins for this recipe.

Ingredients:

For the cake

250g plain flour
3tsp baking powder
250g sugar
75ml oil
250ml soya milk
2 tsp apple cider vinegar
2 tsp vanilla essence

For the filling and icing

100g vegan margarine
250g/10oz icing sugar
6 heaped tbsp raspberry Jam
Handful of fresh raspberries to decorate

Method:

For the cake

  1. Preheat the oven to 180c
  2. Pour the soya milk into a jug and add the cider vinegar, set aside to curdle
  3. Sift the flour and baking powder into a large bowl
  4. Add the sugar and mix well
  5. Grease two 7inch/20cm tins with plenty of vegan margarine (do not make the whole cake in one tin, it won’t work)
  6. Pour the jug of milk/cider vinegar and the oil and vanilla essence into the flour and mix well until incorporated. Don’t overmix.
  7. Divide the mixture equally between two tins and bake for 25 – 30 minutes (the cake will be ready when a toothpick comes out clean or when it springs back when touched)
  8. Let the cakes cool in the tins for 20 minutes before taking them out of the tin
  9. Leave to cool for another 30 minutes before icing

For the filling/icing

  1. Combine the vegan margarine and icing sugar
  2. Spread 3/4 of the butter icing on one of the sponge cakes
  3. Spread the raspberry jam evenly on top of the butter icing
  4. Then add the other sponge cake on top of the raspberry jam/butter icing covered first cake
  5. On top of the second layer of cake spread the remaining 1/4 of the butter icing on top
  6. Add fresh raspberries on top to decorate

Vegan lemon drizzle cake

Vegan Lemon drizzlecakeVegan lemon drizzle cake

 

 

 

 

 

 

 

 

Yes! It worked! I made a lemon drizzle cake. If you read this post then you’ll know that I’ve attempted to make a vegan lemon drizzle in the past and failed miserably. I ended up with a baking powder cake. Trust me, it was even worse than it sounds. This was my favourite cake before I became a vegan and I’m happy to announce that I have come up with a successful vegan lemon drizzle cake recipe, enjoy….

It’s fluffy, sweet, moist, moreish and brilliantly lemony.

You’ll need a toothpick for this recipe (but a knife might work OK if you don’t have one)

Method:

For the cake
250g plain flour
2tsp baking powder
200g sugar
75ml vegetable oil
250ml soya milk
2 tsp apple cider vinegar
Juice of one lemon
Zest of two lemons

For the icing
Juice of one lemon
75g caster sugar

Method:

  1. Preheat the oven to 180c
  2. Mix together the milk and vinegar together until it curdles in a bowl (you know it has curdled when the fat in the milk seems to have separated in small blobs so that when you pour the milk it is chunky, this is essential as this is what makes the cake rise and give it the fluffy texture)
  3. Grate the lemons, set one aside for the icing, and squeeze the juice of the lemon into a separate (large) bowl.
  4. Add the oil, sugar and lemon zest and curdled milk (with vinegar) to the large bowl and mix well.
  5. Sift in the flour and baking powder and mix well (but not too much!)
  6. Pour the mixture into a tin lined with baking paper (loaf tin preferably)
  7. Put in the oven and bake for 40 – 50 minutes, until golden and a toothpick comes out clean. Leave to cool on the side in the tin whilst you make the icing (CAUTION: DO NOT TAKE OUT OF THE TIN until step 11)
  8. In a small bowl mix together the caster sugar and lemon juice
  9. Use a toothpick to poke small holes into the cake, then drizzle the icing over the cake.
  10. Leave the cake to cool in the tin for about 25 minutes
  11. Carefully transfer the cake to a wire rack to continue to cool
  12. Eat and enjoy!

Related recipes:
Vegan lemon cake / biscuits

Vegan lemon cake biscuits

Yum lemony

lemon cakey things

Yesterday I wanted to make a lemon drizzle cake, but I couldn’t find my soya milk (I’m sure I had some….) so I couldn’t do it. It was incredibly sad as that is by far my favourite cake, so instead I decided to experiment with making some sort of lemony dessert. I’m not sure what exactly these are, they are sort of half biscuits, half cake, but really good. Don’t eat them without the icing unless you add extra sugar to the mix (maybe 50g) because they’ll just taste like lemon bread and it’s not great. The icing makes them amazing and the texture of them is brilliant. Maybe I’ll call them biscuit buns, anybody got any good ideas on what to name them? Anyway, this is definitely one of my favourite recipes on this site, so do give them a go! Makes about 9 biscuit-cakes.

 

 

Ingredients:

For the cake/biscuit

250g/9oz vegan margarine
300g/11oz plain flour (and extra for rolling)
150g/5oz sugar
1 lemon, zest and juice (organic preferably as you’ll be using the zest)
1 tsp baking powder

For the icing

150g/5oz g icing sugar
1 lemon, juice and zest (organic preferably as you’ll be using the zest

Method:

  1. Preheat oven to 180c
  2. Grease/line two baking trays
  3. Beat together margarine and sugar until they are light and fluffy
  4. Grate the lemon zest
  5. Add the lemon juice and zest and mix together
  6. Sift in the flour and baking powder, mix well
  7. Put plenty of flour on a surface, take the dough and kneed it on a surface for 2 minutes until it is less sticky
  8. Take a handful of dough, roll into a ball, flatten into a round cookie shape and place on the baking tray, repeat.
  9. Bake for 25-30 minutes
  10. Place them on a wire rack to cool
  11. Take the other lemon and grate the lemon zest (optional mostly because it just looks nice) and set aside
  12. Make the icing: put the icing sugar in a bowl and add enough of the lemon juice to make a very thick icing
  13. When the biscuits are cool, spread icing on biscuits evenly (make sure there is quite a thick coating of icing on the biscuits because the biscuits themselves are not very sweet)
  14. Sprinkle the lemon zest on top of the icing (optional)
  15. Eat and enjoy!

Vegan apple and cinnamon cupcakes

Apple and cinnamon cupcakes

These cupcakes are delicious but they take quite a long time to make, so be prepared for that! You can buy applesauce from the shop, but I prefer making my own but I’m sure they’d turn out just as well. These cupcakes are a little stodgy due to the nature of the applesauce, so you might want to experiment with adding a little more baking powder, but I like them as they are. This recipe makes 12 cupcakes.

Ingredients:

For the applesauce

3 medium sized apples (preferably of different varieties such a braeburn, cox etc.)
2 tsp ground cinnamon
2 tsp sugar

For the cake

100g/4oz vegan margarine
100g/4oz caster sugar
100g/4oz plain flour
2 tsp baking powder
1/2 tsp vanilla extract/essence
Apple sauce (that you made using the recipe above)

For the icing (optional but better with!)

75g/3oz butter
175g/3oz icing sugar
1/2 tsp vanilla essence

Method:

For the applesauce

  1. Wash the apples then peel, core and slice them
  2. Bring the apples to the boil, then gently simmer for 15-20 minutes or until soft.
  3. Drain the apples, then, using a hand blender/potato masher or spoon, mash the apples into a thick puree, then add the cinnamon and sugar, mix well
  4. Place in the fridge to cool

For the cake

  1. Preheat oven to 180c/Gas mark 4
  2. Place 12 muffin cases into a muffin tray.
  3. Beat the vegan margarine and sugar together until light and fluffy
  4. Add the applesauce and mix in well
  5. Add the vanilla essence
  6. Carefully fold in the flour and baking powder
  7. Add the mixture to the cupcake cases, put them in a muffin tray and place in the oven.
  8. Bake in the oven for 25 minutes (check regularly to see if they’re done after 20 minutes with a cocktail stick, if the stick comes out clean, they should be done).
  9. Lift them out of the muffin tray and leave to cool on a wire rack.

For the icing (optional)

  1. Cream the butter with the vanilla essence and the icing sugar until you have a smooth butter cream.
  2. When the cakes have cooled down, add the icing over the top, then sprinkle a little cinnamon on top of the icing.
  3. Eat and enjoy!