Did you ever eat gingerbread men as a child, the ones with the chocolate coated hands and feet? Maybe that was just a New Zealand thing…. my friends and I would always save the chocolate pieces for last, prizing the sprinkle-coated pieces of chocolate which were already melting in ours hands….!
Anyway, I made cupcakes which remind me of those glory days:
They look just like gingernut biscuits (which for those of you who don’t have these in your home country, are these). They look even more delicious when topped with a dark chocolate ganache 😀
I decorated them with an almond sliver (you should avoid this if you have nut allergies to cater for!) and a sprinkle of cinnamon which just happened to be in a shaker at work 🙂
Vegan Gingerbread Chocolate Cupcakes:
One batch of these cupcakes made without the nutmeg and cloves, half the cinnamon and twice the ginger!
For the ganache:
200g dark dairy free chocolate
150g coconut cream
To decorate (optional):
Bake the cupcakes and while they cool, work on the ganache.
Chop the chocolate finely and heat the coconut cream in a bowl in the microwave for 20 seconds on high, then repeat until warm but not boiled. Tip in the chocolate and whisk until combined. Heat for 10 seconds if all the chocolate doesn’t melt. Cool then chill until spreadable.
Ice the cupcakes however you wish (I didn’t have my piping bag at work so I just flat-top iced them) and decorate with the almond sliver and sprinkle with a touch of cinnamon.
Makes 12 and they are still delicious 2 days later. I kept mine chilled so the ganache didn’t melt and then let them come to room temperature before serving.
Currently two weeks into my vegan month 🙂 Here is a little snack that I whipped up for uni. So easy to make! I have a vegan ice cream sundae recipe coming too. Be sure to comment and link some of your own vegan recipes if you think I should try them!
Cinnamon Sticky Date Bliss Balls
1 part soaked dates (or medjool dates) (I would start with 1 cup)
1 part raw almonds (handful reserved)
1 tsp+ cinnamon
Whizz all the ingredients together until blended. Remember you can add the cinnamon to taste. Roll into balls. Chill. Chop up the almonds until fine and roll the bliss balls into it. Store in the fridge.
Using 1 cup= 1 part, makes about 12 🙂 Last well for a few days!
Is it just me or are donuts becoming ever more accessible in the kitchen these days? I admit, these were made with a kitchen top donut-maker but even baked donuts are everywhere. Are they the latest cupcake….? Maybe!
Either way, they are delicious, deep-fried or not. With butter and eggs or without!
If any of you reading this are following me, I apologise for the lack of posts recently 🙂 I’ll be more onto it when uni starts again!
Vegan Orange and Chocolate Donuts
1 cup flour
2 Tbsp cocoa
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
3 Tbsp plain oil
3 tsp vinegar
Juice of one orange
Roughly 120mls water
1/2 cup icing sugar
2 tsp margerine
Juice of half an orange
Maybe a little extra water
Orange food colouring (optional)
To decorate: Chocolate sprinkles
Instructions: If you are using the oven to bake these babies, preheat the oven to 180 degrees celsius and grease your donut tin.
Mix together the flour, cocoa, sugar, baking powder and baking soda. Make a well in the middle and pour in the oil, vinegar and orange juice. Pour in most of the water and mix well. If the mixture is still too thick to pour, add a little more water and mix again. Preheat your donut maker and pour the batter in, filling to the top. Alternately, fill up your donut tin holes and cook for about 10 minutes, until they spring back when touched lightly. Cool on a rack and make the icing: Chuck all the icing ingredients in a bowl except the food colouring and heat in the microwave for ten seconds. Mix, and if the butter isn’t melted, repeat. When smooth and spreadable, ice the top of the donuts and sprinkle with the chocolate hail/jimmies/sprinkles. Devour!
Makes about 12x5cm diameter donuts
All the drips and drops of orange icing and sprinkles that managed to miss the donuts themselves…..!
Raw ‘baking’, or more creating, could be easier than you think 🙂
Also healthier, I’m sure I don’t need to go into the details of raw food and vegan baking. I can, however, tell you that it is delicious! 😀
I know that Christmas, and therefore the season of fruit mince flavours, has passed but the chocolate-avocado filling drags it into the rest of the year’s menu. Although, you can always swap the fruit mince for some medjool dates.
Here is the recipe 🙂
Raw Fruit Mince and Chocolate Tarts
1/2 cup dried fruit (I used fruit mince, make sure it’s raw 🙂 )
1/4 cup ground almonds
1/4 cup desiccated coconut
Pinch mixed spice/Chinese 5 spice
1/3 cup avocado
1 Tbsp honey
1 Tbsp cocoa
For the crust, whizz up all the ingredients until you have a sticky, crumbly paste. Press into about 10 small cupcake tins and freeze until firm.
When firm, very carefully run a knife around the edges and release them from the mold.
Blend all the filling ingredients until smooth (you may want to adjust the honey for the sweetness) and spoon into the tart tins. Arrange some pine nuts on top and keep in the freezer until you want to serve them; just defrost for about ten minutes before eating.
Makes ten, and they can be made the day before 🙂
Just a quick wee recipe to get you through the week! If it is fall/autumn in your area of the world, then these apples will be a hit, I’m sure 🙂 Plus it’s all one bowl! In half an hour, you can have morning or afternoon tea on the table. I had mine with some leftover caramel sauce (use coconut cream instead of cream if you are making vegan caramel sauce).
Have a good week everyone! 😀
Vegan Apple Dessert Cake
250g wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ginger
100g brown sugar
210g apple, chopped
1 Tbsp white vinegar
1/4 cup oil
1 cup water
1 Tbsp oats to top
Preheat the oven to 180 degrees celsius and line a 20cm square baking tin.
In a large bowl, mix in the flour, baking powder and baking soda, ginger and sugar, followed by the apples. Make a well in he middle and mix in the vinegar, oil and water until all combined. Pour into the tin and top with some oats, Bake for 20 minutes, until a skewer comes out with only a few crumbs.
Cut and enjoy!
Oh I ate so much of this 🙂 It is super easy, one bowl and makes a delicious breakfast, especially with leftover custard. Best enjoyed on a sunny Sunday morning!
It also had a really nice crust which I was almost tempted to pick off (my pet peeve is people only eating the tops of muffins and leaving the rest for others……).
Vegan Banana Breakfast Loaf (One Bowl)
1/3 cup oil
1/2 cup any milk
4 ripe bananas, mashed
1 Tbsp agave or honey
1 Tbsp white vinegar
Bit of vanilla
1/2 cup sugar
3/4 tsp baking soda
Some Chinese 5 Spice, Cinnamon and Ginger
1/2 cup whole wheat flour
1&1/2 cups flour
1/4 cup rolled oats
Preheat the oven to 180 degrees Celsius and grease or line a big loaf tin.
In a large bowl, mix together the oil, milk, bananas, agave/honey, vinegar and vanilla. Then mix in the sugar, baking soda and spices. Finally, add the flours and oats on top and fold in gently until just combined.
Pour into the loaf tin and bake for about an hour, until a skewer comes out clean when inserted.
Cool slightly and eat!
Makes one large 25x15cm (approx) loaf. You can bake it in a flatter tin if you like 🙂 Lasts a few days and is DELISH when toasted!
Happy baking all!
I promised cake! 😀
I went through a cake making craze this summer, and here is one of the results. I love the wreath of berries look, it seems very ‘Mother Nature’ to me.
The cake itself is vegan, so it stays super moist and keeps really well. There is cream on top, but you can always use coconut cream instead, and the result will be just as billowy and delicious!
If you don’t have any black berries on hand, then any other berry will do quite nicely. I’m sure even if you topped it with frozen berries, it will look divine.
Please have a wonderful week everyone 🙂 Sami xx
Banana and Blackberry Cake with Vegan Option
Vegan Banana Cake:
1&1/2 tsp baking soda
Pinch of salt
300g mashed banana
80mls canola oil
180mls cream (or coconut cream for vegan)
25g icing sugar
A few blackberries
Blackberry Jam, about half a cup
A handful of blackberries
Preheat the oven to 180 degrees Celsius and grease a 20cm diameter cake tin.
In a large bowl, mix together the flour, baking soda, salt and sugar until combined. In another bowl, mix together the banana, water and oil. Add the wet ingredients to the dry and mix gently until just combined. If necessary, add a splash more of water. Pour into the tin and bake the cake for about 45 minutes, until golden brown and a skewer comes out clean when inserted. Cool for about 10 minutes in the tin then flip onto a wire rack to cool completely.
To make the cream, crush the berries through a sieve so that you have some of the juice. Whip the cream and icing sugar until soft peaks form, then add the berry juice. If the colour isn’t as strong as you would like, add some more berry juice. Continue to whip until stiff peaks form.
To assemble, cut the cake in half horizontally. Spread some jam on the top of the bottom half, almost touching the edges. Spread about 1/3 of the cream on top of the jam, making sure you almost touch the edges too. Put the top half in place, being careful not to press down too much. Spread the rest of the cream on top of the cake. Arrange the berries around the edges like an adorable wee crown. Add some mint leaves to garnish. Serve and bask in your Earth God/dess goodness!
Serves about 10 nicely.
The cake itself keeps un-iced etc for a few days in an airtight container. The colour of the cream fades a bit after about an hour.
Summer can be so glorious! And nature as well, all that is needed to decorate this cake is some wonderful pansies and then all the flowers do the colour co-ordinating for you 🙂
I had some leftover crytallised pansies from a pavlova I made (which I just realised I haven’t posted yet!) and wanted to use them on a cake. It worked out better than I had expected, and matched the heavenly blueberry and lemon flavours inside.
The cake itself is actually vegan, so you could exchange the butter in the frosting for a vegan alternative, and use fresh flowers perhaps! Either way, it is pretty delicious. If you have some different edible flowers to use, or some different jam, go ahead and use that!
Lemon & Blueberry Pansy Love Cake
1.5 tsp baking soda
1 T vinegar
7 T oil
zest of 3 lemons
½ cup juice
½ cup water
Zest and juice of a lemon
230g icing sugar
Blueberry Jam to fill (half a cup?)
Crystallised pansies to decorate
Preheat the oven to 180 degrees Celsius and line two 20cm diameter cake tins (if they don’t have removable bottoms then you can just grease them.
Combine the flour, sugar and baking powder. Make two wells in the mixture and pour the oil into one and the vinegar into the other. In another bowl, combine the zest, juice and water, then pour it all over the other ingredients. Mix until there are no more lumps. Pour half into each cake tin and bake for 25 minutes, until a skewer comes out clean when inserted. Cool in the tins.
When ready to ice and assemble, make the frosting. Soften the butter and whip until pale. Add the lemon juice, zest and half the icing sugar and combine. Add the rest of the icing sugar and whip until light and fluffy.
Place the bottom layer of the cake onto the serving plate and spread a thin layer of frosting on top. Now spread on the blueberry jam. Arrange the top layer of cake on top. Ice the cake on top and down the sides. Now arrange the crystallised pansies around on the sides and you are done!
You can ice quite a few hours before assembling. Serves 10.
Part two of the “Yay it’s the end of the year!” cake baking day. Even better, the cake itself is vegan!
The frosting rosettes were ‘just because’ but if it’s not your style, it’s by no means necessary 🙂 I iced the cake in an odd manner in the way that I frosted the top layer first, to make sure I had enough frosting for the rosettes, then did the filling, but you can do it as you wish! Any berries would go nicely, boysenberries and blueberries would give a purple colour and just strawberries would make it a lighter pink.
Anyway, here is the recipe. It’s quite a light cake and I would add about 1/4 cup more sugar next time.
Easy Chocolate Cake with Berry Frosting
1&1/2 tsp baking soda
2/3 cup brown sugar
½ cup neutral oil
4 tsp vinegar
1&1/3 cup water
Frosting and Filling:
200g frozen mixed berries
150g icing sugar
Preheat the oven to 180 degrees Celsius and line two 22cm diameter circle cake tins with baking paper.
In a large bowl, mix the flour, cocoa, baking soda and sugar. Make a well in the centre and pour in the oil, vinegar and water, then mix until combined. Divide evenly between the tins and bake for 35 minutes, until a skewer comes out clean when inserted. Leave to cool.
Meanwhile, make the berry coulis. Heat the berries and the honey over low heat until thick. Leave to cool and then chill until needed.
When ready to frost, strain about 1/3 of the coulis so it is seedless. Soften the butter and whip until pale, then add the icing sugar bit by bit until combined (I did this with an electric mixer), adding a bit of the strained coulis when it gets too thick. When light and fluffy and thick enough to pipe, spread enough frosting on the layer of cake that will be the top layer, so that there is a nice and smooth layer for the top. Spoon about half of what is left into a piping bag with a star tip and pipe a border of frosting on the top layer. Add as much coulis as you like to the rest of the frosting (not too much or the frosting turns a funny texture) then spread it onto the top of the other cake layer. If you have any coulis left, you can spread this on top of the filling. Now place the top cake layer on top of the bottom one, creating a two layered cake with a nice pink filling. Store in an airtight container. Lasts a few days when uniced, the cake keeps well.
I am looking forward to fresh berries in summer 🙂