Perfect Vanilla and Chocolate Cake

I have a particular nostalgic fondness for vanilla sponge with chocolate buttercream. It may be an unusual combination but it’s one my mum used to make for birthday cakes; I particularly remember a wonderful hedgehog cake decorated with mini chocolate flakes! I do urge you to give it a go, it may be unconventional but vanilla sponge with chocolate buttercream totally works. The dark bitterness of the chocolate tempers the sweet sponge and the colour contrast adds to the delight.

There are a lot of so-so egg and dairy-free cake recipes out there, particularly vanilla flavoured ones. So often they can be a bit crumbly and dry, or worse flat and rubbery. I’m obviously not counting my own recipes in that assessment (ha ha!) but I have come across some depressingly bad specimens over the years. There is a tendency for vegan cakes to be ‘ok’ rather than delicious, particularly shop bought versions. This vanilla sponge on the other hand is utterly perfect – it’s light and fluffy, but in no way dry and crumbly. It’s so good you’d be forgiven for questioning whether it is vegan! The custard powder is crucial for giving a wonderful crumb and vanilla flavour but if you can’t find it (not all is dairy-free so make sure you check) you can sub cornflour and an extra tsp of vanilla.

Perfect Chocolate and Vanilla Cake

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes one sandwich cake

370g self-raising flour

2 tbsps Birds custard powder

220g caster sugar

1 1/2 tsps bicarbonate of soda

pinch of salt

290ml dairy-free milk

2 tbsps dairy-free yogurt

100g dairy-free margarine, melted

1 tsp vanilla extract

  1. Preheat the oven to 190 degrees Centigrade/Gas Mark 5. Grease and line 2 20cm sandwich tins
  2. Sift together the flour, custard powder, bicarb and salt
  3. Stir in the sugar
  4. In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine, yogurt and vanilla.
  5. Mix the wet ingredients into the dry. Mix gently until well combined.
  6. Pour into the cake tins and bake for 30 minutes, until a knife comes out clean
  7. Cool in the cake tins for a few minutes and then transfer to a wire rack

for the chocolate buttercream:

40g dairy-free margarine

15g vegetable fat such as Trex

300g icing sugar

30g cocoa powder

2 and 1/2 tbsp dairy-free milk

  1. Whisk together all the ingredients to make a smooth and fluffy icing
  2. Sandwich the cakes together with the icing and then cover the entire cake with the remaining icing.
  3. Cover with a generous amount of sprinkles

Ginger Syrup Cake

I’ve been doing the shopping for my mother in law whilst she is sheltering and she often asks for a ginger cake – you know one of those squidgy packet cakes that have been around forever and come in either ginger or golden syrup flavour? Well it got me thinking that a combination of the two varieties would make a nice variation – sweet, spicy and syrupy but not too dark.

This cake fits all the bills – it’s tasty, light, sticky and with a good dose of ginger. It also lasts well and is brilliantly easy to make. One of those perfect keep up your sleeve for an emergency pudding or tea kind of cake (I would say for unexpected guests but they don’t really exist right now!). I made one the other day whilst the cupboards were looking bare and it made a fantastic last minute pud. It also freezes well, so why not double the quantities and make two 🙂

Ginger Syrup Cake

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

 

makes 1 2lb loaf

75g caster sugar

200g plain flour

1/2 tsp bicarbonate of soda

1/4 tsp salt

1/2 tsp baking powder

1 to 2 tsp ground ginger, depending on how spicy you like it

125g golden syrup

75g dairy-free margarine

160ml boiling water

  1. Preheat the oven to 180 degrees centigrade/gas mark 4. Line a loaf tin
  2. In a large bowl, place all the ingredients except the margarine and boiling water. Place the margarine on top of the dry ingredients, then pour over the boiling water. This will melt the margarine into the batter as you whisk together all the ingredients until well combined. The mixture will be very runny
  3. Pour into the lined tin and bake for 40-50 minutes until golden on top and a knife comes out clean
  4. Cool in the tin before moving to a wire rack

Devil’s Food Cupcakes

img_0829Have you ever tried my Devil’s Food cake aka the best chocolate cake in the world? If you haven’t you are seriously missing out, it is so delicious that everyone asks for more! It’s deep, dark and chocolatey with an out of this world silky yet fudgy icing. Honestly, it’s totally divine 🙂

Anyway, these cupcakes are inspired by that cake and also by a fond childhood memory. We didn’t often have shop bought cakes at home, but sometimes I’d go to a friend’s house and they would serve up these little shop bought chocolate cupcakes with this fudgy, set icing. The kind of icing that was way nicer than the cake and also when you peeled off the liner, you were left with a zigzag imprint in the edge of the icing. There was something really pleasing about that! For some bizarre reason I was thinking about that icing the other day and how it would be really convenient for when you need to transport cupcakes; buttercream is just a nightmare if you’re putting the cakes in a box to take elsewhere. I’d always wondered how to make that icing and then it came to me – my wonderful Devil’s Food Icing sets beautifully and would be pretty awesome on a cupcake. Who’s going to say no to a rich chocolate cupcakes topped with out of this world fudgy icing?

Check out my YouTube video if you’d like to bake along 🙂                            Devil’s Food Cupcakes

 

Devils Food Chocolate Cupcakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes 12-18

150g self-raising flour

100g caster sugar

50g cocoa powder

200ml sunflower oil

150ml dairy-free milk

1/2 tsp lemon juice

1/2 tsp bicarbonate of soda

pinch of salt

1/2 tsp vanilla extract

  1. Preheat the oven to 180 degrees centigrade/Gas Mark 5
  2. Mix together the dairy-free milk, lemon juice, vanilla and oil. Set aside.
  3. In a separate bowl, sift together the flour and salt. Stir in the sugar.
  4. Add the bicarb to the wet ingredients and stir.
  5. Pour the wet ingredients into the dry and gently mix to thoroughly combine.
  6. 2/3 rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.
  7. Cool on a wire rack.

Devils Food Icing

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)

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enough to cover 12 cupcakes

2 tbsp dairy-free spread

1/2 tbsp dairy-free milk

1/2 tbsp golden syrup or maple syrup

1/4 cup icing sugar

50g dairy-free dark chocolate

  1. Melt together the icing ingredients and simmer for a few minutes until thick and glossy. Let cool.
  2. Spread over the cupcakes and leave to set.

Mini Chocolate Chip Muffins

Here’s yet another great recipe for lockdown, and one that is easy and perfect to make with your children. This is a recreation of those mini choc chip muffins you see in boxes in the bakery section of the supermarket that always look so appealing but are out of bounds if you have a restricted diet. They make the perfect little sweet treat to get you through these long days at home. They also only use a small amount of flour so are ideal if your stocks are running low.

I use chocolate chips because I know they’re unfailingly popular in this household, but blueberries or dried fruit would work just as well. If you want more detailed instructions check out my first ever video on YouTube 🙂                  Vegan Mini Muffins               

The beauty of this recipe is not only bite sized tasty treats but also ones that freeze brilliantly. I make a batch, freeze and then pop a couple frozen into a packed lunch and they defrost in time for lunch!

Mini Chocolate Chip Muffins

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegan and vegetarian)

Makes 24 mini or 6 large

120g or 1 cup plain flour

75g or 1/3rds cup sugar

1/2 tbsp baking powder

large pinch salt

55g or 1/4 cup dairy-free margarine, melted

75ml or 1/3rd cup dairy-free milk

125g or 1/2 cup dairy-free yogurt

1/2 tsp vanilla

75g dairy-free chocolate chips

  1. Preheat the oven to 190 Degrees Centigrade/Gas Mark 5. Line a muffin pan
  2. In a bowl mix together the milk, yogurt, vanilla and melted dairy-free margarine. Set aside.
  3. Sift together the flour, baking powder and salt. Stir in the sugar.
  4. Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).
  5. Gently stir in the chocolate chips
  6. 2/3rds fill each muffin liner.
  7. Bake for 12-14 minutes for mini muffins or 20-25 minutes for large ones, until golden on top and a knife comes out clean.
  8. Cool on a wire rack.

 

Incredible Triple Chocolate Brownies

At times like this where everything is so odd and uncertain, there is one thing for sure and that’s that we need comfort, joy and chocolate!

These triple chocolate brownies really are incredible. Made with only a little flour so you can eek out your supplies and just a few cupboard essentials, meaning that you should be able to create this chocolatey hug without having to venture to the supermarket . Really the supermarket is a mission that I really wouldn’t recommended right now, not only does it take twice as long due to quests to get in and also pay but why are there so many people who seem to think they’re immune to social distancing. I seriously feel stressed out and a little traumatised by my visit this week!

So my advice is; stay in, stay safe and make these brownies and for a little while everything might feel right with the world 🙂

Incredible Triple Chocolate Brownies

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegan and vegetarian)

makes 9 large brownies

4 tbsp cocoa powder

150g self-raising flour

110g caster sugar

1/2 tsp salt

1 tsp vanilla extract

5 tbsp flavourless oil, I use sunflower

250ml dairy-free milk

70g dairy-free chocolate, melted

50g dairy-free chocolate chips, or equal amount of chopped chocolate

  1. Preheat the oven to 180 degrees centigrade. Line a brownie tin with parchment
  2. In a bowl, mix together the cocoa, self-raising flour, caster sugar and salt.
  3. Pour in the oil, milk and vanilla and mix to form a smooth batter
  4. Stir in the melted chocolate (this will make the batter much stiffer and far richer)
  5. Stir in 2/3rds of the chocolate chips
  6. Transfer to the lined brownie tin and level off.
  7. Sprinkle over the remaining chocolate chips
  8. Bake for 20-25 minutes. It should be a bit gooey looking in the middle. Cool fully in the tin before cutting into portions.

Mini Double Chocolate Muffins

These are my recreation of those mini muffins people buy in tubs from the supermarket! They’ve always looks so useful and appealing, but are sadly not suitable for us.

Both girls tried to eat school lunches for ages, but we came to realise that whilst the schools really tried, the lack of choice and the fact it often wasn’t to their taste, meant they both hardly ate any lunch. I think the difficulty is that the schools have to cater for everyone and so there ended up being one generic ‘free-from’ meal which hardly compared to the exciting options everyone else was tucking into!

So we have moved to packed lunches which means they both definitely eat something, but it is hard to find interesting, different things to include (especially as they generally like different things!). There’s so few shop bought options, and luckily since I love to bake, I try and make a variety of different tasty sweet treats to add. These muffins totally fit that bill; not only are they lunch box sized, but you can also freeze them and add them frozen to defrost for lunch time – a total godsend on busy work/school days!

Mini Double Chocolate Muffins

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes about 36-48 depending on the size of your mini-muffin tin

2 cups plain flour

2/3 rds cup caster sugar

1 tbsps baking powder

1/4 tsp salt

2 tbsps cocoa powder

1/2 cup melted dairy free margarine

2/3 rds cup dairy free milk

1 cup dairy free yogurt

1/3 cup dairy free chocolate chips or chopped chocolate

  1. Preheat the oven to 190 degrees centigrade. Line a mini muffin tin with paper liners.
  2. In a large bowl mix together the flour, sugar, baking powder, cocoa powder and salt. Stir in most of the chopped chocolate/chocolate chips
  3. Combine the wet ingredients; melted margarine, milk and yogurt. Pour the wet into the dry and gently mix until it is just combined with no lumps of raw flour remaining.
  4. 1/2 to 2/3rds fill each muffin case (depending if you want a muffin top or just a domed mini muffin) and then top each with a couple of choc chip/lumps of choc to give an appealing finish
  5. Bake for 12 minutes until they are puffed up and a knife comes out clean.
  6. Remove from the oven and cool on a wire rack. One cool eat, keep in a tin or freeze.