Tag Archives: cake

Vegan Christmas cake cook along. Stage 2 (gluten-free)

8 Oct

Christmas cake Stage 2

You will need:

225g vegan butter

225g dark brown sugar

1 teaspoon vanilla essence

6 tablespoon chia seeds

275g gluten free flour (doves flour is great)

50ml brandy/whiskey

soaked dried fruit (from stage 1 – see previous post)

Method

Cream the sugar, vegan butter and vanilla, until sugar is almost dissolved.

Mix flour and chia seeds together.

Add flour to the butter mix. Scraping the bowl down half way trough the mixing, add brandy

Add soaked dry fruit and mix slowly incorporating all the butter/flour mixture. Let stand while you prepare the cake tin.

Per-heat the oven to 180c

Line and lightly grease a round spring form 10″ cake tine

When line and lightly greased, pour in cake batter.

Cook in the oven on the middle shelf for 45-60 min check after 45 min in the center, that a knife comes out clean. Depending on your oven it may take a little longer

When cooled (cooled in the tin) and let it sit for 1-2 day, cover with a towel and put in a press or a bread bin

After 1-2 days cover the cake with some brandy (25-50 ml every 2-3 week) and keep in a air tight container.

Tips

You could use an old chocolate rose tin  for storage

Dove’s flour  is amazing for baking and holds it shape very well. Dove is the one I used in this recipe.

Caution – don’t over bake this cake it will have an gel like texture instead of cake like texture. due to the combination of chia seed and GF flour

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Vegan Christmas Cake Cook Along! Stage 1

1 Oct

Inspiration: I love Christmas and I love making Christmas cake it reminds me of my Mum and Granny. The smell and flavours evoke so many memories. I know it’s only October but now is the time to start preparing your Christmas cake! This recipe will be shared in stages and if you wish to follow the cooking stages here is stage 1!  This recipe is vegan friendly : )

Stage 1

Soaking the fruit

12oz of sultanas
12oz of raisins
12oz of currants
100g mixed peel
100g flaked almonds
100g glazed cherries
2 large cooking apples
1 lemon
1 orange
2 tablespoon of cinnamon
2 teaspoon of ground ginger
2 teaspoon of ground nutmeg
1 teaspoon of allspice
1 teaspoon of cloves
150ml brandy/whiskey

Method
In a large bowl. Place all your dried fruit, nuts, mixed peel and cherries (cut in half)
Add the brandy
Peel and grate the apples and place in with the dried fruit
Zest and juice the lemon and add orange to the bowl.
Add spices
Mix well until all incorporated. If it looks a little dry you can add more brandy or lemon/orange juice or another apple grated.
Let it soak for a least 24 hours mixing every now and then. I leave mine soak for 3 days.

Tips
If you don’t have oranges or lemons or a zester you can use marmalade as a substitute 2-3 tablespoons should be enough.

And you also uses pecans instead of almonds. I personally love pecans but I didn’t have them at home at the time.

I normally add more of each spice than listed above but it total up to you . If you want to or take away or leave out the ones you don’t like.

I let mine soak so longer because the brandy/whiskey and liquids get infused into the fruit. Then some of it leaks out and make this sweet spicy syrup.. I feel it makes my cakes better. Eoin

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Spiced Carrot pulp and banana cake

30 Aug
I love juicing fruit and vegetables but hate to waste the left-over pulp. I Used the left over pulp from juicing carrots to make this carrot cake!
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Ingredients:
– 225g vegan butter
– 225g brown caster sugar
– 250-300g carrot pulp
– 4 tablespoons milled linseed (flaxseed)
– 4-6 tablespoon of water
– 225g self raising flour (or use a GF alternative)
– 3 teaspoons cinnamon
– 1 teaspoon ginger
– 2 teaspoons nutmeg
– 1/2 teaspoon allspice
– 2 ripe mashed bananas
– 3 teaspoons of vanilla essence
-150g raisins or dry fruit mix
-75-100g chopped dark chocolate (i used 85%)
-a little dairy free milk
Method:
– Preheat your oven to 180c.
– Mix the linseed and water together. This will replace the egg is this recipe. Let sit for a few minutes.
– In a bowl or a mixer, cream the sugar, vegan butter and vanilla. mix until sugar is dissolved.
– Add linseed mix, banana, carrot pulp and raisins and combine them.
– In another bowl mix flour with the spices and add this to the batter. Mix until well incorporated. If mix is too wet, add a bit more flour. If it is too dry, use a dairy free milk. The mix might look a little separated but this is total fine, then add chocolate and one final mix.
– Grease and line a 9” spring form bottom circle pan, and pour in the mixture. With a wet hand smooth out the service. Place in the oven and cook for 30-45 min or until a knife dipped in the center comes out clean.
this is a very moist cake. Remore it from pan, cool. Servie warm or cold with iceream or just have a slice with coffee yumm:)
Tips:
– You can used a mix of brown and while flour if you wish. I used 157g brown flour and 50g white flour.
– You may also used apple pulp in this recipe. Use a 50:50 ratio.
– You can also keep extra pulp and use it for other recipes, like brownies, muffins, etc.
– The pulp will freeze for 3-6 months.
– you may if you wish add more spice, i always do i love cinnamon, ginger

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