{Vegan} Papaya Mini-Cakes

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What to do with those tinned fruits that you just can’t seem to use? In New Zealand, tinned papaya isn’t something you come by often… a bit like tinned water chestnuts and button mushrooms. They stray from canned peaches territory!

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It was full summer when I made these cuties. Sadly, it is not longer summer but I managed to finally write out the recipe properly! They bring back memories of sunshine that hasn’t been seen in a while πŸ™‚

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They are really nice as an afternoon treat, or they would go amazingly with just a plain vanilla ice cream. Superb in fact. Plus they look cute πŸ™‚

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Anyway, I hope all your baking adventures are going well! We are heading into birthday cake season, and mine started with a dairy and gluten free coconut, lime and crabapple cake for a good friend of mine. Recipe to come! Enjoy your week everyone πŸ™‚

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{Vegan} Papaya Cakes
Ingredients:
Cake:
1 cup flour
1/4 cup sugar
1 tsp baking soda
1/4 cup desiccated coconut
210g tinned papaya
1 Tbsp white vinegar
3 Tbsp oil
1/2 cup + 2 Tbsp water
Icing:
2 Tbsp dairy free spread
1/2 cup icing sugar
1/2 tsp vanilla extract
To decorate:
Chopped fruit
Edible flower petals

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20×20 cm diameter square cake tin.

Whisk together the flour, sugar, baking soda and coconut. Drain the papaya, save a chunk for decorate and puree the rest. Add to the dry ingredients along with the vinegar, oil and 1/2 cup water. Whisk until smooth. If the mixture is a little thick (it shouldn’t be very thick like a butter cake batter, it should be thicker than pancakes though) then add some of the extra water. Pour into the tin and bake for about 20 minutes, until a skewer comes out clean when inserted. Cool in the tin.

Unmold the cake and cut into circles. I used about 6cm diameter rounds to make mine! Beat together the icing ingredients until light and fluffy. Spread a thin layer of icing on the tops of the cakes. Place the rest in a piping bag and pipe a cut wee ring of dots around the top of the cakes as a crowning glory. Stack them on top of each other and decorate with the fruit and petals. I sprinkled mine with some more coconut too.

Makes about 7 little cakes, and lasts well for two days after making.

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Honey Tea Cakes with Cinnamon Cream Cheese Frosting and Flaked Almonds

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What happens when you have 10kg of honey that’s too grainy and bitter to use for smoothies?
You try to use it up…. in as many ways as possible. Hence, honey tea cake time πŸ™‚ I gave them cute little crowns of flaked almonds because, well… it’s cute. And delicious!

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This is a melt and mix style of recipe, which makes six pretty large individual cakes. They didn’t even last until the next day, so I’m not sure if they are just as delicious the next day, but keep them in an airtight container and they should be fine πŸ™‚

Honey Tea Cakes with Cinnamon Cream Cheese Frosting and Flaked Almonds
Ingredients:
Cakes:
150g butter
370g honey
3 eggs
245g flour
2 tsp baking powder
Frosting:
30g butter, softened
60g cream cheese
100g icing sugar
2 tsp cinnamon

Instructions:
Melt the butter and honey over very low heat until the butter is melted. Leave to cool for 20 minutes.

Preheat the oven to 160 degrees Celsius. Grease a 6-hole Texas-muffin pan.

Beat the eggs lightly and mix into the butter and honey mixture, followed by the flour and baking powder. Mix until combined and pour into the tray. Bake for 35 minutes, until the tops spring back when lightly touched. Cool in the tins for a bit and then unmold and cool completely.

To frost, beat the frosting ingredients together until light and fluffy. Spread on top of the cakes and arrange the the flaked almonds around the edges.

Makes 6.

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Mini Vegan Walnut & Banana Cakes with Cinnamon Frosting

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I did some baking to use up some bananas. Again πŸ™‚
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These little cuties are small-batch, vegan, and delicious. They are even layered. Layered cakes are cute. My vegan-month is progressing interestingly, I cheated once so far…. when we went to lunch. Scrambled eggs were cheapest and also very delicious. I’m sorry.

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But hey! Ignore my cheating and indulge yourself instead πŸ˜€

Vegan Mini Banana Cakes with Cinnamon Frosting
Ingredients:
Cakes:
1 banana
2 tbsp brown sugar
1/4 cup oil
1/4 tsp baking soda
1/2 baking powder
Cinnamon
2/3 cup flour
A couple chopped walnuts
2 Tbsp vegan milk
Icing:
1 TbspΒ vegan spread
1/2 cup icing sugar
2 tsp vegan milk
Cinnamon
Walnuts to decorate

Instructions:
Preheat the oven to 180 degrees Celsius and grease three 7cm-diameter ring molds and place on a greased tray.

Mash the banana into the brown sugar and oil, them mix in the baking soda and baking powder, as well as cinnamon. As little or as much as you like. Mix in the flour and walnuts gently then add the milk a little at a time to add moisture. Don’t over mix. Dip the bottom of the molds into the batter so they stick to the tray. Spoon evenly into to the ring molds and bake for about 20 minutes until a skewer comes out clean. Cool for 10 mins, un-stick the bottoms and cool completely in the rings.

For the icing, mix together the icing ingredients. Again, cinnamon to taste. Un-mold the cakes and cut each into three layers. Spread some icing between each layer and on top. Decorate with walnuts.

Makes three cute wee cakes which are just as delicious the next day!


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Banana-Blueberry Cakes with Avocado Frosting

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Avocado is a superfood. Blueberries are a superfood. Banana and apple have always been drilled into us as part of a healthy diet. The result? Not so guilty pleasure! And it looks pretty too πŸ™‚

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If you haven’t made many mini cakes, I would recommend you try it! It’s quite easy to get hooked, I already made some carrot and boysenberry ones previously. All you need to so is bake one sheet cake and cut afterwards. You end up with some off cuts but they never seem to go to waste πŸ˜‰

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For once I went to town on the picture-taking. I hope they give a good idea of how I piped the frosting etc.

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Some of you may have worked with stevia before and be quite familiar with it. If you haven’t, and don’t have any in your wonderful kitchen haven, then you can use some honey and/or icing sugar to sweeten the avocado frosting.

 

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Aren’t edible flowers amazing, may I add……? Thumbs up nature. I also made some smaller ones without the flowers:

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They were just as delicious but they just have another look.

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Now that I have spammed you, I shall get onto the recipe!

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Blueberry-Banana Mini Cakes with Avocado Frosting
Ingredients:
Banana-Apple Cake:
3/4 cup white flour
3/4 cup wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 small banana, mashed
1 apple, grated finely
3 Tbsp vegetable oil
1/2 cup water
Avocado frosting:
1 avocado
Dash lemon juice
1 tsp stevia (ground leaf), or to taste
To decorate:
1 small punnet blueberries (only a handful really)
Edible flowers
Desiccated coconut

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20cm square cake tin.

In a large bowl, mix together the flours, sugar, baking soda and baking powder. In another bowl, mix the egg, banana, apple and vegetable oil. Fold the wet ingredients into the dry and add the water a bit at a time until you have a thick but pourable batter. Pour into the tin and bake for about 20 minutes, until a skewer comes out pretty much clean when inserted into the middle. Leave the cake to cool.

Take out of the tin and cut into the desired shapes you have in mind. As you can see, I make three larger cakes (about 10cm diameter and four little ones (about 4cm diameter).

Make the frosting; either use a little blender to blend the avocado, lemon juice and stevia or pass the avocado through a sieve until there are no lumps, and then add the lemon juice and stevia. Mix until combined. Spoon the frosting into a piping bag or plastic bag and snip the corner (Note: I found it best to have all the pieces of cake arranged on a tray and to ice each one, then decorate and decide which to put as the top/bottom after).

Now arrange the blueberries as the filling (on the larger cakes) and on top, followed by the edible flowers and sprinkle with the coconut. Place the top layers on the bottom layers and plate up if you are serving to a group. Or maybe you just want to impress yourself, go ahead!

Enjoy. Please. The frosting isn’t as good the next day, but the cake lasts amazingly, it’s just as good on the 3rd day as the 1st. I blame the fruity goodness.


H
ave a good week everyone πŸ™‚

 

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Gluten Free Chocolate Mini Cakes with Fresh Wild Mint Frosting

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The beginning of my cupcake mania, to raise money for Syrian Refugees; everyone seems to adore the chocolate and mint combination, and who can blame them? These cupcakes are divine, gluten free, almost dairy free and the perfect size.

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If you don’t feel like decorating with the crystallised mint leaves and having to do them the night before, I’m sure fresh ones will work just fine!Β 

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As the mint is fresh, the frosting does turn a little brown after a few hours so don’t panic; if you want it to be bright green then you could add some colouring or just make the frosting closer to serving πŸ™‚

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Anyway, enjoy and I have lots more cupcake/mini cake recipes coming!

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Gluten Free Chocolate Mini Cakes with Fresh Wild Mint Frosting
Ingredients:
Mini-Cakes:
2 Tbsp cocoa
3 Tbsp hot water
1 cup ground almonds
1/2 tsp baking soda
2 eggs
100ml oil
1/2 cup sugar
Frosting:
6 mint leaves
1 tbsp butter, softened (or vegan spread)
1 tsp milk
1/2 cup icing sugar
To decorate:
About 6 mint leaves
Egg white and caster sugar

Instructions:
The night before, coat the mint leaves in egg white and then sugar. Drape them on a whisk and dry overnight.

Preheat the oven to 170 degrees celsius and line or grease a 12-hole cupcake pan.

Mix together the cocoa and hot water. In another bowl, mix the ground almonds and the baking soda.

In a large bowl, mix together the eggs, oil and sugar until light and fluffy. Mix in the cocoa mixture, and gently follow with the ground almond mixture.

Spoon evenly in the cupcake tin and bake for 20 minutes until a skewer comes out with only a few crumbs. Leave to cool.

Now to frost, in a blender, whizz up all the ingredients! Annnd done, now spread some icing on the top of each cupcake and stack them, so you have 6. Add a crystallised mint leaf on top and enjoy πŸ™‚

Makes 6, and they last quite well!

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Mini Spiced Chocolate Berry Cake for Two (Or Three or One!)

image There is never too little time for birthday cake! Or too few people! This one fits nicely on a saucer and feeds two people more than adequately. It also provided 78% of your daily cuteness and 57.6% of your daily smiles. image It’s also spiced-chocolate flavour, with some delicious tart blackberry jam and mint leaves to decorate πŸ™‚ image Note: I found the jam a little sweet, so maybe use a coulis or a berry reduction πŸ™‚ Mini Spiced Chocolate Berry Cake for Two Ingredients: Mini Cake: 75g butter 2 Tbsp white sugar 1 egg 3/4 tsp baking powder 2 tsp cocoa 1 tsp cinnamon 1/2 cup flour 3 tsp milk Frosting: 2 Tbsp softened butter Vanilla extract 4-6 Tbsp icing sugar 2 tsp milk To decorate and fill: Jam of your choice Mint leaves Walnuts Cinnamon to dust Instructions: Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper. Beat the butter and sugar together until light and pale. Mix in the egg (don’t worry if it curdles…..!) until combined, this could take a while. Mix in the baking powder, cocoa and cinnamon, followed by the flour and milk. If the mixture still seems a little thick and not very light, add a bit more milk. Spread the batter onto the baking tray in three circles roughly the same size. They will spread so leave some space. Bake for 12 minutes, until the centres spring back when lightly touched. Cool on the trays. When you are ready to assemble, make the frosting. Beat the butter, vanilla and some icing sugar until creamy and light, then add more icing sugar and milk until you have your desired fluffy and delicious consistency! Using a circle cutter of some sort (I used a tin!), cut the three cakes into rounds. Place the bottom layer on a plate, spread on 1/3 of the frosting, followed by some jam. Then place another layer on top and repeat. For the top layer, I iced and decorated it separately before placing it on top so I didn’t squish the cake. Spread on the remaining frosting and arrange the walnuts, jam dots and mint leaves around the edges. Place on top and dust with cinnamon. Done! You could easily do this quite a few hours before, and then present it later. IMG_1975IMG_1973 image image