Vegan Victoria Sponge (Basic Yellow Cake)

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One of things I missed since going vegan was baking. I tried and failed at baking good cakes so many times that I gave up. I used to bake some really good cakes before, and I used to find baking very soothing so I have missed it for a while.

Vegan cakes were so difficult to bake that I was this close to baking a non vegan cake for my not so vegan husband on his birthday but I ended up baking nothing. Anyhow, I did not want to do the same for my daughter’s upcoming birthday so I experimented until I nailed it!!

Chocolate cakes seem to be much easier and forgiving than yellow sponge cakes. But here is a recipe for a perfectly soft and moist yellow cake for your victoria sponge.

I am not going to share the recipe for the buttercream because there’s too many online. Just google it and you will find many.

So here it goes:

Ingredients:

300g dairy free margarine (plus extra for greasing)

300g self raising flour

300 g caster sugar (I used granulated)

200g soya yoghurt (I used alpro)

1 tablespoon baking powder

1/2 teaspoon ground flaxseed (or xanthum gum)

any vegan milk (optional)

2 teaspoon vanilla extract/essence

Method:

Preheat the oven on gas mark 5/190ºC.

In a bowl, beat the margarine and the sugar for 4-5 minutes (this stage is important, unlike buttery eggy cake vegan cakes require some work). Now mix in the vanilla and the yoghurt.

In a separate bowl mix in the rest of the dry ingredients with a fork.  Once combined, mix in the dry ingredients with the wet. Mix it all in thoroughly so that there are no lumps.

Now grease two 6 inches cake tins with some margarine and dust it with some flour. Now divide the mixture half and half into the two tins.

Bake the cakes for about 20 minutes and then check if the middle is cooked with a skewer. If it comes out clean the cake is ready. The cake must have a light brown hue on it and it should come away from the sides of the tin quite visibly (don’t sweat if they don’t).

Let the cake sit in the tin but outside the oven for ten minutes and then take them out of the tin and cool it completely on a rack.

Once cool, decorate it whichever way you like. You can make your own buttercream or buy some from the supermarket. I simply out some raspberry jam in between the two cakes.

Please try it and let me know how it was!!

Tip: With Vegan Cakes I have learnt that it is best to divide the cake batter into two batches and then place them one on top of the other when ready. If you try and bake one fat cake, it end up very stodgy.

 

 

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Homemade Chocolate Brownies

Copyrights @beachwalkmuse

Copyrights @beachwalkmuse

There is something very soothing and warming about baking as we all know it. After a long and windy walk with the kids and the dogs in the month of February, there is nothing as comforting as baking some deliciously rich and chocolatey brownies that are nice and gooey on the inside but firm and crispy on the outside. Also, brownies are one baking miracle that only marvels in it’s taste, presentation can be tossed!

Ingredients:

150g dark chocolate (dark chocolate)

120g butter (I used salted as I think it cuts the extreme sweetness of the chocolate overload)

2 eggs

85g plain flour

90g sugar

1 tsp baking powder

2-3 tbsp cocoa powder

handful of chocolate chips (optional, my daughter insisted)

Method:

Preheat the oven at gas mark 6.

Melt the dark chocolate and butter either in a microwave or place it in a bowl that fits on the rim of a saucepan with some boiling water. The steam from the the boiling water will melt the butter and the chocolate, make sure the water doesn’t touch the bowl of chocolate. Once the ingredients are all smooth, set it aside to cool gently.

Whisk the sugar and eggs together until smooth and set aside.

In a bowl mix all the dry ingredients together.

Now incorporate the dry ingredients, the egg mixture and the chocolate together.

Now place the mixture in a baking tray that is lined with a grease-proof paper or simply brush the tray with some melted butter.

Place the tray in the oven for about 30 minutes or until the outside is nice and firm. Inside will be goey and that is exactly what we want. Let it cool down before cutting them into squares.

Don’t worry about the cracks that form on top, unlike cakes, there is a certain charm in those cracks when on brownies.

I hope you enjoy this recipe and let me know if you give them a go.

Enjoy baking! 

 

 

My Christmas Chocolate Cake with Fruit Peel

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I think I have found this year’s Christmas Cake.

With the festive season just a couple of months away and supermarket’s decorating themselves in Christmas mood, I have obviously been tempted towards thinking about Christmas. One of the toughest things for me to do is deciding which cake is going to be celebrated this year.

At my home, a traditional Christmas fruit cake with Marzipan isn’t enjoyed by all. Infact, it is just my husband who scoffs it all off. So, we have a very nice arrangement, mother – in – law bakes for her children and I bake for mine.

This year I wanted a chocolate cake with a hint of fruitiness in it. Something chunky, soft in the middle and not sickly sweet.

Ingredients:

  • 175g salted butter, plus extra for greasing
  • 200g dark chocolate, broken into pieces
  • 100g milk chocolate, broken into pieces
  • 250g sugar (I used fine granulated for texture)
  • 3 medium eggs
  • 70g self raising plain flour
  • pinch of baking powder
  • 200g mixed fruit peel (lemon and orange mostly)

Method:

Preheat the oven on Gas Mark 5.

Melt the chocolate with a spoonful of butter in the microwave. Set aside.

In a bowl, mix the butter and sugar. Then whisk the eggs into the mixture. Add the dry ingredients and mix well until the butter, sugar, eggs are all blended in properly with the flour. Stir in the chocolate gently and add the mixed fruit peel (I used the Asda fruit peel for £74p, soaked in sugar syrup which brings the hint of marmalade like flavour but less bitter).

Once the batter is ready, line the baking tin with greaseproof paper or greaseproof it with some butter which is what I did. Pour the batter into the tin and bake for 30 minutes. Check after 30 minutes with the skewer. If it comes out clear, cook some more. I turned it off when it was slightly gooey in the middle, but not raw! That way it acquires the texture of a brownie. Rich and gooey in the middle and crusty on the top. A dollop of frozen yogurt or clotted cream – YUMMMMMM!!!

Please let me know if you like the recipe and leave your comments below.