Chocolate Chip Loaf Cake

I do love a loaf cake. They seem more casual and everyday than a round cake, and you can concentrate on flavour rather than fancy adornments. I also find them very useful to whip up for a pudding, tea time treat or snack at short notice; without the icing a cake can be made from start to finish in under an hour (with most of that time in the oven).

This particular recipe produces the most amazingly textured cake – it has what Mary Berry would call a good crumb! It also keeps fantastically well for a few days, so a loaf cake made on a Sunday can be used as an after school snack, or lunch box filler for the whole week.

I’ve added a good amount of some of the new Nomo chocolate from Kinnerton as I know my children love anything with chocolate in, but this cake would also work fantastically well with the addition of glace cherries, dried fruit or even handful of fresh berries.

Chocolate Chip Loaf Cake

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

makes 1 2lb loaf

250g or 2 cups self-raising flour

1/2 tsp bicarbonate of soda

30g or 1/4 cup corn flour

pinch of salt

115g or 1/2 cup dairy-free margarine

200g or 1 cup sugar

180g or 3/4 cup dairy-free yogurt

1 tsp vanilla extract

170 ml or 3/4 cup dairy-free milk

35g dairy-free dark chocolate, chopped

35g dairy-free creamy chocolate, chopped

  1.  Preheat the oven to 180 degrees centigrade/gas mark 4
  2. Line a 2lb loaf tin
  3. Sift together the flour, corn flour, bicarbonate and salt and set aside
  4. Mix together the yogurt, dairy-free milk and vanilla and set aside
  5. Cream together the spread and sugar until light and fluffy
  6. Alternately add the flour and yogurt mix (about 1/3rd of the mix each time) and whisk well between each addition.
  7. Stir in the chopped chocolate
  8. Pour into the loaf tin and level off
  9. Bake for 40-50 minutes, until a knife cones out clean
  10. Cool briefly in the tin before unmoulding.

Fudge Brownies

Is there anything more delicious that a rich, fudge brownie? Personally, I can’t think of many more pleasing desserts than a warm fudge brownie topped with ice cream and caramel or chocolate sauce; I’m even salivating at the thought of it!

I was having coffee with a friend recently and she had a brownie with her cappuccino. I had a little taste as she was raving about it but I found it bland and stodgy, certainly not the brownie of my dreams.  I felt like I had thrown down the gauntlet to myself to make a far superior, friendly brownie. Some brownies are cake, some are dense, and some like these beauties are rich, fudgy and very very full of chocolate. It turns out I like these types the best 🙂

This recipe replies on lots of melted chocolate for richness and soft brown sugar for a fudge flavour. The middle it dense and gooey, the top slightly crispy, surely the profile of a perfect brownie.

I recommend warming these for 10 seconds in a microwave before eating with ice cream and warm sauce for the ultimate indulgence.

Fudge Brownies

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

makes 9 good sized brownies

100g dairy-free chocolate

60g dairy-free margarine

110g soft brown sugar

100ml dairy-free milk

1 tbsp cornflour

1 tsp vanilla

100g plain flour

4 tbsp cocoa powder

1/2 tsp salt

1/2 tsp baking powder

  1. Line an 20cm/8inch square baking tin with parchment. preheat the oven to 170 degrees Centigrade
  2. Melt together the chocolate and margarine either in a microwave or over a Bain-marie. Stir until smooth
  3. Stir in the sugar.
  4. Whisk together the cornflour, milk and vanilla and pour into the chocolate. Combine thoroughly.
  5. Sift the flour, cocoa, baking powder and salt into the chocolate mix and gently fold until you have a smooth batter.
  6. Pour into the tin and level off. Bake for 18 minutes or until a knife comes out almost clean, a few moist crumbs are ok.
  7. Cool in the pan and then cut into 9 squares.

Confetti Traybake

Easy, tasty and pretty what more could you want from a cake recipe? I needed to make a quick after-school snack and thought something pretty was what was needed with the May sunshine shining through the windows, and surely no-one can resist a colourful sprinkle strewn traybake when they return home from a long and busy day at school.

I think the combination of vanilla sponge, baked with sprinkles stirred in for a colourful ‘funfetti’ effect, vanilla buttercream and a topping of more sprinkles is as pretty as a picture. The added bonus is that this recipe can be whipped up in about 40 minutes, which includes cooking and cooling time, you can’t get much quicker than that for a wow-worthy cake.

Confetti Traybake

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

200g self-raising flour

100g caster sugar

pinch of salt

100ml sunflower oil

150ml dairy-free milk

1/2 tsp bicarbonate of soda

1/2 tsp lemon juice

1/2 tsp vanilla

2 tbsp sprinkles

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 5
  2. Line a square baking tray with parchment
  3. Sift the flour, bicarbonate of soda and salt into a bowl. Stir in the sugar.
  4. In a separate bowl, mix together the dairy-free milk, lemon, vanilla and oil.
  5. Pour the wet ingredients into the dry and gently mix, until well combined. Stir through the sprinkles.
  6. Pour the mix into the lined tin, level off and bake for 20-22 minutes, until lightly golden and a knife comes out clean.
  7. Cool on a wire rack.

for the buttercream:

3 tbsp dairy-free margarine
1 tbsp vegetable fat
around 2 cups icing sugar
a splash of dairy-free milk

  1. Whisk together the fats
  2. Whisk in the icing sugar, 1/2 cup at a time, adding a splash of dairy-free milk. You may not need all the sugar, just keep checking the taste and texture
  3. Spread the buttercream over the cooled traybake and scatter liberally with sprinkles

Jamaican Spiced Banana Bread

This time of  year is perfect for a culinary road trip, a way to pretend you’re in sunnier climes that the cold grey of February. Although to be fair it’s been pretty sunny this week, but not as sunny as the Caribbean where I’m taking you today (without leaving home).

We used to visit a small local farmers’ market when we lived in South London at which there was a family-run stall selling only home-made Jamaican loaves and breads. They were fabulous. I seem to remember one banana loaf being the perfect food after giving birth to my eldest. And they were vegan too – it was my first introduction to vegan cakes and how wonderful they can be. I’ve since searched and searched for a suitable recipe but not found one. The family in question stopped selling at this market, and we moved away from the area anyway. So here’s my take on a spiced banana bread… It’s really wholesome and tasty, with warm spices and tons of banana flavour, but still not quite like the one I remember. If you were that family who sold those spiced loaves at Abbeville Road farmer’ market, Clapham or know who they are, do get in touch. I’d happily travel to get hold of more!

The spicing in this recipe is quite mild so if you’re a spice fan I’d recommend doubling the spices for extra oomph! I particularly like the half banana on the top of the loaf, it certainly says what is in the tin, and a little crunchy sugar gives a nice contrast in texture, but both are totally optional and won’t alter the inherent spiced banana nature of the loaf.

Jamaican Spiced Banana Bread

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

 

makes 1 loaf

225g plain flour

2 heaped tsps baking powder

1 tsp bicarbonate of soda

100g muscovado sugar

3 very ripe bananas, mashed

1/3 cup sunflower oil

1 tsp vanilla

1/4 tsp allspice

1/2 tsp cinnamon

1/2 tsp ginger

pinch of salt

1 tbsp rum or oat milk

1 tbsp Demerara sugar

A banana sliced lengthwise for decoration (optional)

Pearl or Demerara sugar for extra crunch

  1. Preheat the oven to 200 degrees Centigrade/Gas mark 5. Line a loaf tin and set aside.
  2. Whisk together the mashed banana, sugar, oil and vanilla.
  3. Sieve in the flour, baking powder, bicarb, spices and salt.
  4. Mix to a dough, adding the rum/oat milk if it looks a bit dry.
  5. Pour into the loaf tin and sprinkle the top with the halved banana and some Demerara or pearl sugar
  6. Bake for 40-50 minutes until golden on top and a knife comes out clean.
  7. Cool in the tin before transferring to a wire rack.
  8. To freeze, wrap well and freeze whole. Defrost at room temperature before unwrapping.

 

Salted Caramel Sticky Buns

Imagine a cinnamon bun, but better? Difficult? Yes. Impossible? NO way, not when you’ve tasted these stunning salted caramel sticky buns.

These salted caramel sticky bun made out of cinnamon swirl buns so you get all the benefits of a deliciously spicy swirl bun which is then cooked in a lake of salted caramel, you can’t get much more exciting than that! Not only are these buns the epitome of luxury and comfort at the same time, they also reheat wonderfully to give the perfect winter pudding or snack. Honestly, you must try them, you’re life will not be complete until you have 🙃

Salted Caramel Sticky Buns

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

makes 14

250-300ml dairy-free milk, I used Oatly

3 tbsp dairy-free margarine, such as Pure

400g plain flour

2 tsp dried yeast

50g or 1/4 cup caster sugar

1/2 tsp cinnamon

1/2 tsp salt

2 tbsp cornflour

For the filling:

1/2 cup soft brown sugar

1 tbsp cinnamon

2 tbsp dairy-free margarine

For the salted caramel:

1/2 cup dairy-free margarine

1 cup soft dark brown sugar

1/4 tsp sea salt

  1. Melt the margarine and milk together – you want it to be warm and melted but not hot
  2. In a bowl mix together the flour, yeast, sugar, cinnamon, cornflour and salt. Make a well in the centre and pour in the warm milk mix
  3. Bring together to a soft dough and knead until its smooth and bounces back when poked
  4. Cover and let double in size
  5. While waiting for the dough to prove, make the caramel. Melt together the sugar, margarine and salt until the sugar has dissolved.
  6. Grease two cake tins, pour the caramel into each tin so the bottom is entire covered.
  7. Knock back the dough and roll out to a large rectangle
  8. Smear on the dairy-free margarine. Sprinkle over the sugar and cinnamon, then roll up tightly into a long sausage
  9. Cut into 14 even slices. Place 7 in each caramel lined cake tin, 6 in a circle and 1 in the middle.
  10. Cover and leave to rise again for another half an hour
  11. Preheat the oven to 180 degrees Centigrade/Gas Mark 4/375 degrees F
  12. Bake for 20-30 minutes until risen, golden and cooked through. They’ll look like traditional cinnamon swirls at this stage
  13. Now comes the magic! Invert onto a plate, being careful not to get caramel on yourself. Serve warm.
  14. To reheat: place in a warm oven for 5-10 minutes or microwave for 1 minute

 

Krispie Kreme Doughnuts – no dairy or eggs here.

Where do you stand with Krispie Kreme doughnuts? Most people can’t seem to get enough of them, in fact at our workplaces and schools they seem to be the luxurious treat of choice. I find them a bit too sickly and sweet!

Since my girls can’t have them and they see their friends excitedly tucking in, I decided that I had to make a home made variation. It’s good to know what everything is like isn’t it? I chose to make mini ones which was actually a good plan as it avoided the sweet overload whilst still getting the Krispie Kreme effect.

I personally think these are even better than Krispie Kremes- the dough is light and airy and the glaze give a pleasing sugary shell which shatters nicely when you bite in, and also serves to keep them fresh until the next day – genius!

Enjoy 🙂

Krispie Kreme Doughnuts

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

makes about 18-20 mini doughnuts

2 tbsp caster sugar

1/2 cup water

1 tsp dried yeast

1 tbsps melted dairy-free margarine

1 and 1/2 cups plain flour

1/2 tsp salt

1/4 tsp baking powder

for the glaze:

2 cups icing sugar

2 tbsp dairy-free milk

1 tbsp golden or maple syrup

  1. Sift together the flour and baking powder. Stir in the caster sugar. Add the yeast to one side of the bowl and the salt to the other.
  2. Pour in the melted margarine and water
  3. Bring together to form a dough, knead until smooth.
  4. Cover the bowl and let rise for an hour or two
  5. Roll out the dough to about 1 inch thick and cut out circles or rings with cutters.
  6. Place on a floured baking sheet. Cover and leave to prove for an extra 15 minutes
  7. Bring a pan of flavourless oil up to heat (360 degrees Centigrade – it’s the right temperature when a piece of bread bubbles on contact)
  8. Deep fry 2-3 doughnuts at a time until well browned all over. this will take a minute or two on each side.
  9. Drain on paper towels
  10. Make the glaze by heating all the ingredients in the microwave for 30 seconds, then whisking until smooth.
  11. Roll the warm doughnuts in the glaze until fully covered, then place on a wire rack to set.
  12. Eat as soon as possible!