Pineapple Upside Down Cake

I’m delighted that the Great British Bake Off is back on – not only is it light and frothy viewing (just what we need these days) but it also gives lots of new inspiration for bakes, as well as the pressure to keep up. I’ve got into a phase of having masses of recipes but never getting round to writing them up – well that has to change, and what better time than right now?

Week 1 was cake week and featured Battenberg, pineapple upside down cake or a cake bust. Well, i’m not quite in the mood to fashion a horrifyingly bad bust out of cake and Battenberg isn’t to my taste so pineapple upside down cake it is. In fact, someone asked me ages a go to come up with a pineapple upside down cake recipe but somehow it never got to the top of the ‘to do list’, until now that is! (I do hope you are still reading if it was you?)

Anyway, this cake is a real hit. Delightfully retro and garish with the tinned pineapple rings and glace cherries (I toned it down a little with morello glace cherries rather than the almost neon maraschino versions) and the epitome of comfort food. This is a cake which will take you back in time. In fact I had a leftover pineapple ring which ended up as the chef’s treat and even that was a trip down memory lane – who eats tinned pineapple these days?! This cake is probably best served with a good dose of custard, and not whipped cream like they did on the bake off, what on earth were they thinking?

Pineapple Upside Down Cake works well as a large cake as I’ve made here but would be even better as individual servings, each with a little pineapple ring topping the cake like a golden crown. I didn’t have the right sized moulds so one big cake it is! If you want to make individuals just evenly divide the mixture and reduce the cooking time to about 18-20 minutes (but do keep checking).

 

Pineapple Upside Down Cake

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

makes 1 16cm cake or 4-6 individuals

Tinned pineapple rings to top the cakes (i used 3)

2 tbsp demerara sugar

1/2 tbsp dairy-free margarine

200g self-raising flour

1/2 tsp bicarbonate of soda

50g soft brown sugar

50g golden syrup

Pinch of salt

100ml sunflower oil

150ml dairy-free milk

1/2 tsp lemon juice

  1. Preheat the oven to 180 degrees centigrade
  2. Grease a spring-form tin or individual mould with the dairy-free margarine. Sprinkle the sugar into the buttered base.
  3. Lay over the pineapple rings and fill the centres with a place cherry. Set aside.
  4. Into a large bowl, sift together the flour, bicarbonate and salt. Stir in the sugar.
  5. Combine the syrup, oil, dairy-free milk and lemon juice. Give it a stir and pour into the dry ingredients. Gently mix to make a smooth and runny batter
  6. Pour into the pineapple lined tin and bake for about 30-35 minutes until risen, golden and a knife comes out clean. I recommend placing the tin onto of a baking sheet as you may get some caramel leakage!
  7. Invert onto a plate and carefully remove the cake tin. If a pineapple ring sticks to the base just gently place back on the top of the cake. Pour over any remaining syrup.

 

 

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

Lemon and Poppy Seed Yogurt Loaf Cake

You might think that yogurt wouldn’t work in a dairy-free cake, but i’ve had great success using dairy-free yogurt to create a light and fluffy but also moist sponge.

This week’s inspiration was once again the Great British Bake Off, unfortunately they chose to make it dairy-week so i obviously had to flip that over into being non-dairy week! The choices were a cake including a cultured dairy-product, maids of hour or Mishhti (Indian sweets). neither Maids of Honour (custard tarts), or Mishti appealed so I went with the cultured dairy(free!) cake.

The beauty of using yogurt means the bicarb is activated without the need for any vinegar, giving a lovely delicate flavour that works well with this lemon and poppy seed version. The crumb is delicate but moist and would carry many flavour combinations with ease. This lemon is subtle (that was to encourage the youngest who isn’t a fan!) so if you like more lemon zing i would recommend adding a drizzle before the icing.

Lemon and Poppyseed Yogurt Cake

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

makes 1 loaf

200g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

pinch of salt

1 tbsp cornflour

2 tbsp poppy seeds

100g caster sugar

zest of 1 lemon

2 tbsp lemon juice

100ml flavourless oil

125ml dairy-free yogurt

125ml dairy-free milk

  1. Preheat the oven to 180 degrees Centigrade and line a loaf tin (I used a 2lb tin)
  2. Sift together the flour, bicarb, baking powder, salt and cornflour.
  3. Stir in the sugar, lemon zest and poppy seeds
  4. In a separate bowl mix together the oil, yogurt, lemon juice and milk. Pour into the dry ingredients and mix to form a smooth batter
  5. Pour into the lined loaf tin, level off and bake for 45-55 minutes until a knife comes out clean.
  6. Remove from the tin and cool on a wire rack.
  7. Drizzle with lemon syrup if you like it zingy
  8. Top with a water icing made with icing sugar and lemon juice

Light Fruit Cake in the style of a Genoa Cake or a French Cake aux Fruits

Sometimes I find inspiration is lacking and I find it hard to come up with new ideas – well, there are over 700 unique recipes on my site! Then along comes a whole season of inspiration in the form of the Great British Bake Off. It’s such a feel-good programme when there is so much doom and gloom in the news, that it adds a touch of good natured homely fun to each Tuesday evening. I have tried to bake along for the past few years, but my plans have often gone awry. This year, however, I’m really going to try to keep it up and provide you lovely people with a new friendly Bake Off inspired recipe each week.

For Week 1: cake week; the three bakes were fruit cake, Angel cake slices and a childhood themed showstopper. It’s still the school summer holidays so the showstopper was out of the question (not enough time!), angel cake slices have so far eluded me as genoise sponge is so egg heavy I’ve never been able to recreate an egg-free version. I do hope to get there one day (bear with me!), but for now the fruit cake was the right choice for me.

I don’t often make fruit cakes (except at Christmas) as my children can’t stand dried fruit, but I have a fondness for an occasional slice, especially if it’s the lighter styles, I’m no fan a dark heavy dense fruit cake!

This lovely light fruit loaf is inspired by French-style or Genoa cake recipes and gives a wonderful delicate but fruity cake. Delicious freshly baked, or lightly toasted the next day 🙂

Light Genoa Fruit Cake

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

makes 1 loaf cake

100g glace cherries

50g dates, stoned and roughly chopped

50g raisins

50g currants

1 tbsps brandy (or apple juice)

1 tsp cherry syrup (optional)

175g plain flour

1/2 tsp mixed spice

pinch of salt

35g dairy-free margarine

zest of 1 lemon

85g light Muscovado sugar

150ml dairy-free milk, warmed to hand hot temperature

1/2 tsp bicarbonate of soda

  1. Grease and line a loaf tin
  2. Pour the brandy/apple juice over the dried fruit and leave to steep for at least half an hour
  3. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  4. In a large bowl, sift together the flour and mixed spice. Add the lemon zest.
  5. Rub in the dairy-free margarine, until the mix looks like fine breadcrumbs
  6. Stir in the sugar, and the dried fruits
  7. Add the bicarb to the warm milk and stir until dissolved
  8. Pour the milk into the dry ingredients and mix to form a stiff dough
  9. Turn into the lined loaf tin and bake for 30 minutes. Then turn the cake around and continue to bake for a further 15, or until a knife comes out clean.
  10. Cool on a wire rack.
  11. For added moisture pour over 1 tbsp extra brandy mixed with 1 tsp cherry syrup if you have any.
  12. Once cool brush with nappage (warmed equal parts apricot jam mixed with water) and decorate with extra halves place cherries

Salted Caramel Victoria Sponge Cake

Victoria sponge cake is surely the most appropriate traditional summertime cake. It’s the very essence of tea time, taken under the shade of an apple tree on a warm Summer afternoon, maybe along with some scones and cup of tea in fine china cups!

I’ve found it quite a journey to develop the perfect Victoria sponge recipe, for some reason it has been so much harder than a chocolate cake. Sometimes the texture is a bit too rubbery/bouncy or the flavour not quite right. However finally thanks to some gratefully received input from a reader and his mother in law, the a pretty fine egg and dairy-free Victoria sponge is here. It’s always such a delight to me when I feel I have developed a great ‘friendly’ alternative to a classic staple. I feel like I’m finally hitting my ‘brief’ from the outset of this journey, which is about enabling everyone to enjoy the same things. This cake would make an awesome birthday cake if chocolate isn’t your cup of [English] tea.

This sponge has a wonderful crumb, perfect for a layer cake and the addition of custard powder adds an additional welcome vanilla hit. Custard powder – that’s the tip I was given and wouldn’t have thought of myself.

This would’ve been perfect as a traditional jam filled sponge cake, but since my children aren’t very keen on jam I turned this into a salted caramel sponge cake with a Lotus spread drizzle and salted caramel buttercream. A version I highly recommend 🙂

Salted Caramel Victoria Sponge Cake

(dairy-free, egg-free, nut-free, can be 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.

Filling, enough to fill one cake:

  • Make the buttercream by whisking together 1tbsp Trex, 1/4 cup dairy-free margarine, 1 cup sifted icing sugar [use Sugar and Crumbs salted caramel icing sugar if possible] and 1 tbsp dairy-free milk.
  • (if you can’t find flavoured icing sugar use normal but add 1 tsp caramel essence instead)
  • Make the caramel drizzle by combining 2 tbsp Lotus caramelised biscoff spread with 1 tbsp dairy-free milk
  • spread the buttercream over one of the sponges, top with the Lotus drizzle. Place the top layer on the cake and dust with a generous layer of icing sugar