23 posts tagged cake
Apple, almond and coconut cake.
It’s - gluten free, soy free, dairy free, corn free and sugar free! Blimey. It’s made using ground almonds, coconut oil, almond milk, vanilla, agave and eggs whipped up to create the volume. Then you pour the mix in to your tin and arrange apple slices, core side down, in a swirl from the outside right to the centre, topping with slivered almonds and shredded coconut. It’s a bit fiddly but very tasty! :)
Vegan Red Velvet Cupcakes - pre and post baking!
I’ve never made or tasted red velvet cake before, but I know my Ma/brother love it, so I decided to make them and they were deeelicious. I know there’s one less cupcake in the second photo… I couldn’t wait before taking a photo, haha.
The recipe comes from a youtube video, as taught by the world’s cutest four year old.
Lemon, polenta and ground almond cake. (Gluten and dairy free! :D)
I love citrus desserts but unfortunately, in most places, I’ve found that the lemon cake is dry. Team that with a lack of gluten and you’d expect a horribly dry cake but this is one of the tastiest I’ve ever had! I’m going to have to see if I can recreate this at home…
Dark Chocolate Covered Peanut Butter Cake Pops. (Vegan!!)
This is the best thing I’ve ever put in my mouth - without a DOUBT. Do you ever get to that point where you’re super full, but you could always find room for that certain food that’s absolutely irresistible? These pops would be that food. Oh sweet Lord.
We (Rosie, Viv and myself) made a “peanut butter birthday cake” (we changed the egg replacer for flaxseed) and once cooled, crumbled it all up and mixed it together with a buttercream made from peanut butter, vanilla extract, icing sugar and some vegan margarine. Some of these pops even have a few dark chocolate chips inside, too. :3
After mixing the crumbs and cream together, we made lots of cake balls, dipped some sticks (and straws once we’d run out of sticks) in to melted chocolate, then in to the balls, and refrigerated for a little while until the sticks were firmly in the cake. After that, we coated each ball in melted chocolate and candy hearts or pink edible glitter!
They are a bit fiddly to make but so, so worth it. Ughhhh.
Chocolate Zucchini Cake with Almonds - vegan, wholewheat and low fat.
(pre and post baking.)
This is the best cake I’ve (well, we’ve - hi Megan!) made in a long, long time. It’s so gooey, decadent and moist but with a deliciously crisp topping. The reason it’s so moist is because there are 2 whole cups of zucchini in here, 1 1/2 bananas and some apple sauce - with only 4 tbsp oil in total, which I’m sure you could even omit if you wanted to. The banana taste comes through in the raw mix but seems to disappear once baked, if you’re not a huge ‘nana fan. :)
Make this cake. Now. (recipe here!)
Toasted homemade banana bread with almond butter and sesame seeds.
(I have died and gone to heaven!)
Chocolate butterfly cupcakes with vanilla buttercream, banana chips and a dusting of icing sugar.
It’s my friend Beth’s 18th tomorrow, so of course that’s an excuse to bake. The recipe for the cupcakes is the second recipe found in Vegan Cupcakes Take Over The World - they’re super fluffy and light! Hopefully they taste good too, although this recipe book has never let me down before. If you haven’t got this book yet, get it in your life! :D
It was my friend’s birthday on Saturday, so I made her some cupcakes - but they’re vegan, so I could have one too.
They’re simple vanilla cupcakes (IE the very first recipe from Vegan Cupcakes Take Over The World) topped with a chocolate buttercream and a strawberry each. These were lovely and spongy and not a single person could tell they were vegan! :D
Vegan Victoria Sponge!
It’s my friend’s birthday today, and she requested a chocolate chip Victoria sponge so that’s exactly what she’s getting. I used a vegan recipe then roughly chopped up some dark chocolate for the chips, and filled the two sponges with raspberry jam and a raspberry buttercream (made with sunflower spread, icing sugar, vanilla and crushed raspberries), dusting the top with icing sugar.
The mix tastes just like ‘normal’ Victoria sponge and although it didn’t rise as much as a standard cake, it still tastes delicious. :3
Chocolate Peanut Butter Cupcakes with a Dark Chocolate Ganache and Chopped Salted Peanuts.
After every exam I’ve had this term, I’ve baked afterwards, and seeing as it was my last exam ever (well, at sixth form) I baked today! These are crispy on the top and soft and gooey in the middle, just like a cupcake should be.
The recipe is from Vegan Cupcakes Take Over The World - it’s the peanut butter cupcake recipe, but I added some finely chopped dark chocolate to the mix to make them chocolate peanut butter cakes. :)
P.S. I know I said I’d be gone for a little while… but the thing I was meant to be doing over the next few days isn’t going to happen anymore, so I was only away for a day!
My favourite late night snack… of a brown rice cake, PB and raspberry jam. Never fails to make me happy. :D
I know - I know. Not exactly healthy, nor are they vegan, but they’re not for me, they’re a Christmas present for my brother. Yup, it’s just chocolate chip cookie dough wrapped around an Oreo and baked. In case you were wondering where to get the recipe, it’s here.
Merry Christmas! :)
A favourite snack of mine - brown rice cake with PB and raspberry jam. I always crave PBJ sandwiches so it’s nice to get my ‘fix’ in a smaller, healthier dose. :)
~100 calories, 3g protein. (1 1/2 tsp peanut butter, 1 tsp jam.)
Oil-free Gingerbread Vegan Muffins. (Recipe to come!)
Snickerdoodle Blondies. (Vegan, 72 calories a piece!)
-1 can chickpeas (240g drained), 3 tbsp peanut butter, 1 tbsp apple sauce, 1/2 cup brown sugar, 2 tsp vanilla, 2 tsp cinnamon, 3/4 tsp baking powder, 1/4 tsp baking soda, 1/6 cup oatbran or flour.
- Put everything in to a food processor and blend until combined, producing a thick, fudgey consistency. Pour in to a tinfoil lined 8x8 tin and bake for 30-35 minutes at 175C/350F.
- Allow to cool for at least ten minutes before removing from the pan, as they firm up a little when cooling. They will still be relatively gooey when you take them out of the oven. Cut in to 16, enjoy!
These are surprisingly delicious. It just tastes like fudgey peanut-buttery cinnamon goodness. 6 people have tried them, and no one guessed there was chickpeas in there! :)
[Edit: Don’t reduce the sugar content. I made one with 3/4 cup, one with 1/2 cup, one with 1/4 cup and 1/4 cup was too savoury.]