Ginger Christmas Cake

Get your spoons ready, it’s time for ‘stir up Sunday’!

Fruit cakes are surprisingly easy to make dairy and egg-free and I guarantee the resulting cake will be hoovered up in no time. Last year we left a whole cake (only uneaten due the overkill of other options) with the in-laws and it had completely disappeared two days later! That’s pretty good going for a large fruit cake. 😉

Every year I seem to make multiple types of Christmas cakes to please the various factions of the family (and because I enjoy it): some like chocolate yule log, some like gingerbread biscuits and some love a slice of fruit cake. I’ve never been overly keen on fruit cake myself but my Christmas cake recipe has won me over – it’s fruit heavy but also light and delicate, the kind of fruit cake where you could almost have another slice.

This year I felt like making a change to my usual traditional Christmas cake and had the idea of combining a family favourite of ginger cake taste with a fruit cake base. It turns out it’s a genius combination; who could resist the spicy warming heat of ginger with the comforting hug of a traditional Christmas cake? The ginger is added in three ways for different dimensions and interest: crystallised ginger chunks, plenty of ground ginger and then a regular feeding of ginger wine for added oomph.

Let the Christmas preparations begin 🙂

Ginger Christmas Cake

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

makes 1 12″ cake

200g sultanas

200g currants

50g crystallised ginger, chopped

100g dates, stoned and chopped

2 tbsps brandy (or ginger wine or apple juice)

350g plain flour

2 tsp ground ginger

1 tsp mixed spice

pinch of salt

70g dairy-free margarine

zest of 1 lemon

170g light Muscovado sugar

250ml dairy-free milk, warmed to hand hot temperature

1 tsp bicarbonate of soda

  1. Grease and line a 12″ cake tin
  2. Pour the brandy/apple juice over the dried fruit and leave to steep for at least a couple of hours, or preferably overnight
  3. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  4. In a large bowl, sift together the flour, ginger and mixed spice. Add the lemon zest.
  5. Rub in the dairy-free margarine and then stir in the sugar, and the dried fruits.
  6. Add the bicarb to the warm milk and stir until dissolved. Pour into the dry ingredients and mix to form a stiff dough.
  7. Turn into the lined cake tin and bake for 1 hour. Then turn the oven down to gas mark 3/160 degrees Centigrade and continue to bake for a further 20-30 minutes, or until a knife comes out clean. Cool on a wire rack.
  8. Keep wrapped in baking paper, in an airtight container until ready to decorate (if desired) just before Christmas
  9. For added moisture and flavour, pour 1 tbsp of ginger wine (or apple juice or brandy) onto the cake each week until ready to use.

Gingerbread Spiced Muffins with a Crumble Topping

There’s something so inspiring about the run up to Christmas for cooking and baking, it just makes me want to get into the kitchen and recipe develop like crazy! Maybe it’s the dark days, or maybe it’s the Christmas spices and thoughts of sharing with friends and family.

I haven’t spent enough time creating in the past few months – I’ve been doing a new job which has taken far too much of my time and energy (even on days when I’m not meant to be working), and I’ve decided that has got to stop. I need to get baking again, to test myself with new recipes and challenges because that is when I’m most energised. This week alone I’ve created three new recipes, so expect lots more posts coming up soon 🙂

Unbelievably our local Christmas lights turned on last night (it was only the 15th November!), so it suddenly felt Christmassy and I had to go a little festive and introduce some warm spice into the mix.

This is a knock out recipe for warming spiced muffins, with all the scents of Christmas rolled into one irresistible fluffy muffin topped with a crunchy crumble topping. This particular muffin recipe gives a great, authentic texture and rise which is perfect for the subtle spice. I particularly like the contrasting texture of the crumble topping, and think it really does add to the whole effect. Do add more spice if that is your preference, I kept mine subtle to please all members of the family!

These were delicious warm straight from the cooling rack, but I’m also thinking they’d make a fabulous Christmas breakfast or brunch.

Gingerbread Spiced Muffins with a Crumble Top

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

makes 12 large muffins

85g soft brown sugar

1 tbsp baking powder

250g plain flour

1/4 tsp salt

1 tsp ground ginger

1/2 tsp ground cinnamon

115g dairy-free margarine, melted

150ml dairy-free milk

150ml dairy-free yogurt

75ml golden or maple syrup

for the crumble topping:

1 tbsp oats

3 tbsp plain flour

1 tbsp demerara sugar

1 tbsp margarine

pinch of salt

pinch of cinnamon

  1. First make the crumble top: rub the margarine into the other ingredients to make a lumpy mix. Set aside
  2. Heat the oven to 190 degrees Centigrade.
  3. Fill a muffin tray with liners.
  4. Mix all the dry ingredients together. Pour in the wet ingredients and combine. You want not clumps of raw flour but do not overtax, lumpy is good.
  5. 1/2 fill the liners and then sprinkle over the crumble top
  6. Bake for 20 minutes, or until risen and golden and a knife comes out clean.
  7. Cool on 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?

So here they are, little Devil’s food Cupcakes ready for cake day, the first one of the school term, so I do hope they go down a storm. I so miss my weekly baking for Little S’s class that I’ve gone to town and made cinnamon swirl buns too. Hopefully that’ll keep everyone happy 🙂

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.

Cappuccino Coffee Cake

A coffee cake is certainly one of the absolute classics, and this cappuccino inspired coffee cake adds an elegant and grown up touch to any coffee morning. It’s also pretty good as a cheeky pud 😉

It’s been a funny old week for me. Little S, who is our energy-filled whirlwind, has been away on a residential trip. The centre seemed well prepared for allergies, but it’s always a little nerve-wracking handing over to an unknown party. She is also a home loving type and was really nervous about going away for a whole week, so the build up was long and painful, and probably not helped by the fact that I’m useless at goodbyes and end up crying (embarrassing!). So it’s definitely been a week to keep as busy and occupied as possible, so it would pass quickly. A perfect week for some baking experiments, and ones that may be more to Big S’s tastes!

I’ve had the idea of a coffee cake, surely one the absolute classics, on the back burner for a while. Previously it seemed odd to cook a coffee cake for young children, but now Big S has developed a taste for an occasional coffee. I used decaffeinated coffee and I really don’t think it made any difference to the flavour. I know that walnuts are a customary addition to a coffee cake, but mine is nut free (as you might expect!). If you wished to add walnuts, add a handful of chopped nuts to the cake batter and decorate the top with a few walnut halves.

Personally I’m a black coffee drinker, but cappuccinos or flat whites always look rather pretty and have provided the inspiration for this loaf cake. The sponge represents the coffee with a rich deep coffee flavour, and the icing is the creamy coffee scented top, all finished off with an obligatory dusting of cocoa.

Cappuccino Coffee cake

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

200g self-raising flour

1/2 tsp bicarbonate of soda

100g caster sugar

pinch of salt

100ml sunflower oil

130ml dairy-free milk

20ml strong coffee

1/2 tsp lemon juice

  1. Preheat the oven to 180 degrees/Gas mark 4. Line a loaf tin.
  2. Mix together the oil, milk, coffee and lemon and set aside
  3. Combine the flour, salt, bicarb,  and sugar.
  4. Pour the wet ingredients into the dry and gently mix until well combined
  5. Pour into the lined loaf tin and bake for 40-50 minutes until a knife comes out clean. Cool on a wire rack.

for the icing:

2 tbsp vegetable fat (such as Trex)

1/2 cup dairy-free margarine (such as Pure)

1 to 2 cups icing sugar, sifted

1 tbsp strong black coffee

1/2 tsp coffee essence (optional)

  1. Whisk together the spread and vegetable fat.
  2. Add the icing sugar, 1/2 cup at a time with a splash of the coffee, until fully combined and nice and fluffy.
  3. Spread or pipe onto the cake.

Strawberry Scones

The sun’s out and I feel inspired and buzzing with fresh ideas. There really isn’t anything like the end of Winter to make me feel ready to attack the spring and summer with gusto – it’s amazing what a bit of warmth and sunlight can do!

We had a lovely trip to see the sea of bluebells last weekend, which is a bit of a yearly tradition in my part of the country, which culminated with cool drinks in a National Trust cafe. All the other customers seemed to be tucking into cream teas (obviously it was drinks or nothing for us!), which got me thinking about making a batch of scones. Scones, with their association with cream teas and strawberry jam always seem rather summery to me, so perfect for my current vibe. So here is a cracking combination of scones and strawberries  so we can tuck into a cream tea at home.

I’d really recommend using freeze-dried berries in sweet recipes, as you get all the flavour and none of the ‘sog factor’, so there’s no need to adjust the indigents to factor in extra moisture.

 

Strawberry Scones

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

Makes about 20

450g plain flour

3 tsp baking powder

75g dairy-free margarine

75g caster sugar

300 ml dairy-free milk, I used Oatly

1 tsp berry essence, if you have it

1/2 cup freeze dried strawberries , roughly chopped

To top: 2 tbsp oat milk 2 tbsp granulated sugar

  1. Preheat the oven to 200 degrees centigrade/gas mark 6. Grease and flour 2 baking sheets.
  2. Rub the margarine into the flour, sugar and baking powder until it resembles breadcrumbs. 
  3. Pour in the essence and dairy-free milk and very gently bring together to a soft dough. It’s very important not to work scone dough. Add the freeze dried berries.
  4. Gently pat out the dough until its about 1 inch thick. Using a 2inch cookie cutter, cut out rounds and place on the baking sheets Continue, gently bringing the dough back into a ball and cutting out, until all the dough has been used up.
  5. Brush the top of each with dairy-free milk and sprinkle with sugar Bake for about 20-25 minutes until starting to turn golden. Cool on a wire rack.

Red Velvet Cupcakes

Happy Valentines Day! I hope you are all enjoying spending time with your loved ones and have received little signs of appreciation for your love.

In honour of St Valentine’s Day and all things red, and to show some appreciation to all my lovely followers here is a red velvet cupcake recipe. I haven’t posted a cupcake recipe for an age, despite them always being one of my most requested baked items. I guess it’s the fact that when you have a cupcake, you get the whole thing, with the decoration complete – a perfect little mini cake for one, making it the ideal bake for handing to a loved one.

These red velvet cupcakes adorned with velvety white buttercream and freeze-dried strawberry powder are perfect for Valentine’s Day to fit in with the all things red theme. My red velvet cakes are not so red as I didn’t want to use too much food colouring – just double the amount for extra red if you wish!

Red Velvet Cupcakes

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

makes 20-24

375g self-raising flour

200g caster sugar

25g cocoa powder

1 tsp bicarbonate of soda

pinch of salt

200ml sunflower oil

300ml dairy-free milk

1/2 tsp vanilla extract

1 tsp lemon juice (or vinegar)

1 tsp red food colouring gel or paste (use 2 for greater red effect)

  1. Preheat the oven to 180 degrees Centigrade and fill the cupcake trays with liners
  2. In a bowl mix together the flour, sugar, cocoa, salt and bicarbonate of soda
  3. Mix together the milk, oil, vanilla, lemon and food colouring, pour into the dry ingredients and mix well
  4. Half fill the cupcake cases and bake for 15-17 minutes until a skewer comes out clean
  5. Cool on a wire rack, then decorate with the buttercream and a sprinkle of something red

Velvety White Buttercream 

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

enough to ice 24 cupcakes

12 tbsp vegetable fat (such as Trex)

3/4 cup dairy-free spread (such as Pure)

3 cups icing sugar, sifted

1/4 cup oat milk

  1. Whisk together the spread and vegetable fat. (the fat adds stability to the icing)
  2. Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.
  3. Pipe or spread onto the cupcakes.