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 šŸ˜‰

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, Ā and sugar.
  4. Pour the wet ingredients into the dry and gently mix until well combined
  5. Pour into theĀ 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 margarineĀ (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 sunā€™s out and I feel inspired and buzzing with fresh ideas. There really isnā€™t anything like the end of Winter to make me feel ready to attack the spring and summer with gusto – itā€™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 Ā 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.Ā Grease and flour 2 baking sheets.
  2. Rub the margarine into the flour, sugar and baking powder until it resembles breadcrumbs.Ā 
  3. Pour in the essence and dairy-free milk and very gently bring together to a soft dough. Itā€™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 minutesĀ until starting to turn golden. Cool on a wire rack.

Chocolate Pancakes with Rich Chocolate Sauce

Everyone loves pancakes, and it is essential to have a good few recipes for creating quick and exciting breakfasts or puddings, and obviously for Shrove Tuesday a.k.a. Pancake Day šŸ™‚

It would be logical to presume it wouldn’t be possible to make nice pancakes without the milk and eggs, because in essence a pancake is just milk, eggs and flour. But you would be very wrong, it is in fact very easy to make delicious, authentic tasting and looking pancakes without any milk or eggs in sight. I have, mind, eaten some bad rubbery vegan pancakes along the way, but these are not them. These turn out as lovely light, puffy pancakes (yes no egg needed involved!). Perfect for eating from a stack and smothered in sauce.

We’re generally a sugar and lemon, or golden syrup household, but the picture on the cover of this month’s Waitrose food magazine of theseĀ chocolate pancakesĀ tempted me in. Chocolate pancakes covered in chocolate sauce looked so deliciously double chocolatey good, that I had to have a tweak of the recipe to make it dairy and egg-free.

And they’re good. We had them as a dessert, as I am not sure I can cope with that rich chocolate sauce at breakfast time. But you never know! There’s a sinful breakfast right there if you want one.

Happy Pancake Day to all. I hope you enjoy these deliciously chocolatey pancakes as much as we did.

Chocolate Pancakes

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

makes approx 10-12 pancakes

1 cup plain flour

2 tsp baking powder

2 tbsp cocoa powder

2 tbsp caster sugar

pinch of salt

1 tbsp flavourless oil, I used sunflower

1 cup dairy-free milk

  1. Whisk together the flour, baking powder, cocoa, sugar and salt.
  2. Pour in the oil and milk and whisk to make a smooth batter. If possible leave to rest for half an hour before using.
  3. Heat a frying pan to medium hot, wipe with a dab of oil and fry ladlefuls of the batter. You will know it’s time to turn them over because the bubbles will rise to the surface of the pancake showing it’s time to flip.
  4. Keep warm in the oven until ready to serve.

Rich Chocolate Sauce

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

50g dairy-free chocolate

1 tbsp dairy-free margarine

1 tbsp maple or golden syrup

2 tbsp dairy-free milk

  1. Gently melt all the ingredients together, either in a saucepan or in the microwave.

Homemade Mediterranean Veggie Sausages

It’s definitely comfort food time of year; it seems dark most of the time and a bit of warming traditional food is the perfect way to keep the spirits up. Vegetarian sausages can be a great way to have a traditional meal but with a veggie twist – there are a few good varieties but some of the ones you buy can be either unpleasant tasting and trying to be like fake meat (as a veggie, I HATE fake meat) or bland spongy things which are best avoided. Time to create a homemade version!

TheĀ Food for FriendsĀ (a veggie restaurant based in Brighton) cookbook has a couple of interesting veggie sausage recipes which are definitely worth trying, they are good, but maybe not quite to my taste. So, these are my version; Ā flavoured with the Mediterranean in mind, using the delicious combo of rocket, sun-dried tomatoes, basil and balsamic vinegar Ā – and my, they are lovely! Be warned, the mixture is quite crumbly so it’s definitely worth chilling them in the fridge for a good while before frying. But the resulting mixture is so punchy with umami flavours that we find we can forgive a bit of crumble!

Homemade Mediterranean Veggie SausagesĀ 

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

For 2 sausages, perfect for one person – multiple the amounts for more people

  • 1 slice of wholemeal bread, made into breadcrumbs
  • 4 sun-dried tomatoes in oil, chopped
  • 1-2 tbp of the oil the sun-dried tomatoes came in
  • 1 tbsp balsamic vinegar
  • 1/2 clove of garlic, finely chopped
  • 1 large handful rocket or spinach
  • small bunch of basil
  • seasoning
  1. Best to use a food processor, blend the bread to make fine breadcrumbs.
  2. Add the tomatoes, balsamic, rocket, basil and garlic and blend to combine. It should look like the texture of green sand
  3. Taste and adjust the seasoning
  4. Tip out onto a sheet of cling film, shape into a large sausage shape and roll tightly. Chill well.
  5. Unwrap and cut into two. Fry in sunflower oil until golden on all sides

Super Simple Mini Cupcakes – maybe the easiest recipe in the world!

 

It’s the start of birthday season in this household – we all have Autumn birthdays and so it’s a frantic run up to Christmas filled with various celebrations. Obviously, birthdays need cake and as you can imagine all my cakes are homemade.

These teeny tiny cupcakes were probably the first ever dairy and egg-free sweet recipe I devised, but never the less I get requests for them at every birthday! Maybe it’s their size but these miniature cupcakes always go down a treat; they also freeze brilliantly which is fantastic for being prepared for any situation.Ā They can be defrosted and iced ready to take to a birthday party in a flash, making it easy for my daughters not to feel left out when it comes to the all important cake time!

They are light but tasty and can be made any size, and are very easy to flavour with choc chips, essences or dried fruit. Probably the simplest cupcake recipe you’ll ever come across, this is great one to pass to people who want to cater for an egg-free and dairy-free guest without any unusual ingredients, visits to the supermarket or complicated instructions! I have yet to meet a person who doesn’t like them, which really must be the best review going.

Super Simple Mini Cupcakes

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

 

(makes about 12 standard size or around 24 mini cupcakes)

110g plain flour

1 and 1/2 tsp baking powder

pinch salt

50g caster sugar

150ml water

40ml sunflower oil

1/2 tsp vanilla extract or other essence of choice

  1. Preheat the oven to 190 degrees and line a muffin/cupcake tin
  2. Sift together the flour, baking powder and salt. Then stir in the sugar
  3. Add flavourings as desired. 40g choc chips or 50g dried fruit plus a splash of extra water
  4. Pour in water and oil and stir until well combined, but don’tĀ over-mix. Some tiny lumps are fine, as with a muffin batter.
  5. 2/3rds fill the cupcake/muffin cases
  6. Bake standard size for 20-25 mins until golden, mini size for 10-15 mins.
  7. Cool and ice if desired.

Gingerbread Welsh Cakes

I’m very fond of Welsh Cakes, I think they’re under-appreciated and overlooked in the world of teatime treats, unless you’re in Wales that is! They’re basically a little griddle cake or drop scone, usually subtly spiced and filled with dried fruit. Here is a rather tasty Autumnal version from me, bringing the warming spices of gingerbread to Welsh cakes.

The inspiration came from D who just went on a crazy mission to the rugged Snowdonia coastline in Wales to take part in a madcap 10km swim up a cold river estuary. It certainly is one of the last ways I would want to spend my weekend, but he loves swimming, particularly in beautiful surroundings, and couldn’t pass up this challenging opportunity. It was a massive achievement which involved over ten hours of driving, little sleep and 2 hours 40 minutes of swimming all in a 24 hour period.

So as a little ‘well done’, with a nod to the Autumnal weather and Wales, I created these little gingerbread Welsh Cakes. The perfect sweet pick me up after a challenging day.

Again, like my last two sweet ’emergency ready’ recipes, Welsh cakes are ideal to make at the last minute. They’re made in a flash and work perfectly in any teatime setting. Serve warm, spread with dairy-free margarine for some truly happy guests.

Gingerbread Welsh Cakes

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

makes 8-12

1 cup of plain flour

1/2 tsp baking powder

a pinch of salt

1/4 cup dairy-free margarine

1/4 cup soft brown sugar

3/4 tspĀ ground ginger

1 tbsp golden syrup

1 tsp black treacle

1 tbsp dairy-free milk

caster sugar, to sprinkle

  1. Sift the flour, baking powder, salt and spice into a bowl.
  2. Rub in the margarine until the mixture resembles fine breadcrumbs.Ā Stir in the sugar.
  3. Add the dairy-free milk, syrup and treacle and mix to form a slightly sticky dough.
  4. Roll out on a floured board and cut out shaped with a cookie cutter ā€“ circles are the traditional shape but any would be fine.
  5. Heat a dry non-stick frying pan (or any frying pan wiped with a smear of spread)
  6. When hot add the cakes and dry fry/griddle for 2-3 minutes on either side until golden.
  7. Sprinkle with caster sugar and serve.
  8. To reheat warm in an oven or microwave