Double choc banana blondie

On Monday and Tuesday I celebrated my birthday with my work colleagues.... I told you I like to drag out my birthday (which was on Friday) for as long as possible!

At the weekend I'd baked an experimental 'double chocolate banana blondie' to surprise my work colleagues with...they knew it would be healthy and vegan, I then also told them it was gluten free and sugar free....just before they took their first bite I also told them that it had an added secret ingredient...could any of them guess?

Nope......but can you guess? Go on, you should know me well by now.

Oh yes...beans! Well, actually chickpeas.

This was originally going to be a simple 'blondie sponge' based on this blondie recipe, however I realised I had no sweet potato so decided to wing it and sub this for banana and a little tofu instead, this gave the cake a lovely subtle banana kick, not overly so bananary the way a full on banana cake would be but it really complimented the chocolate layer (which I decided needed to be added for visual pizazz) and the choc chunks and nutty crumbles on the top really well.

The verdict....recipe requests, just like this time! I should probably share my baking experiments more!

So that was Monday, but yesterday it was my turn to be surprised when I was presented with a vegan banana cake that had been ordered for me specially and had taken a while to be delivered. It was such a sweet gesture. So after lunch, we all had a slice...it tasted pretty good, although more like a tea bread as it was much dryer than my cake and the apple juice that had been used as a sweetener overpowered the banana in my opinion. The unanimous vote was that my cake was better…yay!!  

Ah ha, here is me and a slice of my surprise banana cake...figured you might want to see a photo of my silly face at birthday time...a rare occurrence to see an actual photo of me on this blog!

The recipe below is for my banana cake. You could make it into a loaf, slices, muffins or a nice round sponge as I did. Options, options...feel free to get a little crazy with your toppings too.

Recipe: Double choc banana blondie

Makes one 7” round cake

Ingredients

1 medium banana

½ cup silken tofu

½ cup mashed chickpeas

1/3 cup coconut butter- melted

2 tsp vanilla extract

¼ cup agave plus ¼ tsp stevia

1 cup GF flour mix* (I used 1/3 cup each of almond meal, buckwheat flour, tapioca flour)

½ tsp baking powder

½ tsp baking soda

A pinch salt

½ tsp cinnamon

3 tbs cocoa powder

Handful dark chocolate chips

Handful nuts (I used hazlenuts)

*you could substitute spelt or regular flour for non GF

Method

Blend the wet ingredients in food processor until very smooth. Pour into a bowl, add dry ingredients (except cocoa, chocolate and nuts) and blend together well mixed.

Divide the mixture into two bowls and add the cocoa two one half of the mixture and mix through well.

Spoon the chocolate mixture into a greased/lined  7” round cake tin (or square tin or loaf tin) and smooth out. Spoon over the blondie layer and gently smooth across taking care not to disturb the bottom layer.

Add the choc chunks and nuts to the top. Bake in the oven at 180C for approx. 20 mins until lightly golden at the edges and a skewer comes away clean.. Allow to cool before slicing and serving.

 
This recipe is shared with Slightly Indulgent Tuesday's

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Birthday time!

Hello, I’m all excitable…today is my birthday!

I’m still allowed to get excited on my birthday…even if I am 29, that’s not grown up right?

Who wants to be grown up anyway? ‘Grown up’ often seems to imply being sensible, owning lots of credit cards, not being spontaneous, not giggling uncontrollably and not licking the plate clean when no-one’s watching…that kinda thing.

So I’m certainly not grown up. Well certainly not for a lot of the time.

So back to my birthday! It’s been a random kind of day. A fairly normal start (my Friday Pilates class), with a spot of helping a friend move house in the middle and lots of birthday relating baking goings on in between. So all is good! Tomorrow is where it’s at as I’ll be having a get together with family and going out for a meal to a tapas bar. Last weekend I also went out for a meal with friends to a thai restaurant…so it’s all about food really!  

This is how today shaped up on the food front:

Raspberry and almond breakfast cookie (with green smoothie just peeking in the corner) before my Pilates class, followed by a ridiculously indulgent- it ended up being quite a bit larger than I’d anticipated- chocolate cream cake for a brunchy snack (I was very full after that ooops!), followed by pesto cabbage and chickpea soup for a late lunch before meeting my friend, and then for dinner a carrot craving resulted in these carrot burgers with lemon tahini sauce….

Recipes to come…patience, patience.  But to start, I’ll share my chocolate cream cake as that’s the most birthdayish recipe after all and I like my little candle. Is it a bit silly to make your own birthday cake? Well I wanted a candle to blow out…you can’t be ‘grown up’ if you still blow out candles right?

This chocolate raspberry cream cake is super rich and  indulgent. The sponge itself isn’t so much as I cut the oil since I was going for a cashew cream in the middle and so was more than happy to go for an oil-less textured sponge (I couldn’t tell the difference from my usual chocolate mug cake recipe anyway). The jam I used was sugar free (fruit sugar only) and the cream is simply a thick plain cashew cream…but put all that together and you have a pretty crazy cake! Perfect for a special occasion.

Recipe: Chocolate raspberry cream cake

Serves 1 (or two!)

Ingredients- sponge

3 tbs wholewheat spelt flour (or GF combo)

1 tbs agave and a few grains of stevia (or increase agave slightly)

Tiny pinch salt

1 tbs cocoa powder (or cacao or carob)

½ tsp baking powder

2tbs soy yoghurt or apple puree

Approx. 3 tbs soy milk

Ingredients- filling

Cashew cream (approx. 2 tbs)

Sugar-free fruit conserve

A few fresh berries- optional

Method

To make the sponge, mix the dry ingredients together and then add the wet and mix to form a smooth thick batter. Spoon two equal sized dollops on a large greased/lined microwavable plate and microwave for 1 minute. Alternatively bake the sponge in the oven on a baking sheet for approx. 10 minutes (note I have not tested this method.)

Meanwhile make up the cashew cream (or use an alternative cream/yoghurt) and also get the fruit conserve/berries ready to go.

Once cooked, the sponge should form two small flat cakes. Place one, flat side up, on your serving plate and layer up with cream, jam, fruit before placing the top sponge layer on top. Add extra cream/fruit to the top as desired…add a candle if you like!

It all just splodged out the sides as soon as I sank my spoon into it! Yummy.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Chocolate banana sponge pudding

What do you get if you cross a mug cake with chocolate cashew custard?

…This dish of indulgence!

Can you believe that this rich, smooth, chocolatey dessert full of globs of choc chip sponge cake is actually healthy?

…well now is the time to start believing.

You may remember my love for the super simple choco-banana cashew custard, and so I couldn’t resist taking it that little bit further and adding another level of fun.

This is another recipe where the ingredients and method would appear much more complicated that in reality. To give you a quick summary… you make an ‘oversized’ mug cake in the microwave (total 5 mins) then blend up some cashews and add in the other custard ingredients (total 5 mins). Cut the cake into cubes and pile into an oven dish then pour the custard over the top (total 5 mins). Bake in the oven for about 15 mins…see, super simple! I prepped the dish ready and then baked it whilst we ate first course, perfectly timed for dessert.

I say this dessert is healthy, but I warn you now it is also very filling. I definitely overestimated the portion sizes!! I made this dessert for my family after Sunday lunch last weekend, there were four of us and although we managed to polish it off between us, I would definitely suggest that this makes a dessert more suitable for 6 of even 8. But hey, I’m not stopping you from hogging it (I wouldn’t blame you!) I’m simply warning you that it will fill ya right up! This would easily store in the fridge for a day or two.

My inspiration for this pudd originally came from vegan bread pudding recipes I’d come across but just didn’t jump out at me enough. I also wanted a gluten free spin on things if I could…so the result was a cakey-saucy combo. Another level of comforting pudding indulgence that most certainly ticked all the boxes, knocking bread pudding to the floor! Note that although I have used spelt flour here (it’s what I had to hand at the time) you could easily opt for a GF combo along the lines of this recipe.

Recipe: Chocolate banana pudding cake

Serves 6

Ingredients- choc chunk cake

Makes one 7” round cake pan (thin layer) or approx. 4 cupcakes

½ cup white spelt (or sub GF mix)

3tbs agave syrup and a few grains of stevia!

Tiny pinch salt

1 tsp baking powder

½ tsp baking soda

Approx. ¼ cup soy milk

1 small banana- mashed well

½ tsp vanilla extract

Handful of chocolate chunks

Method

Mix all dry ingredients together in a medium bowl and then add wet ingredients. Mix together well adding the chocolate chunks last.  

Spoon the batter into a smallish approx. 7” round or square cake pan, or cupcake trays.

Either cook the cake for approx. 2 ½ mins in the microwave (use a sillicone cake pan) or oven bake for approx. 15-20 mins until cooked through and slightly golden.

Once cooked, allow to cool for a couple of minutes before cutting into rough 2cm cubes. Pile the cubes into a small (approx. 7”) but deep oven dish.

Note: I used the microwave method as I was using the cake as a base for a chocolate pudding. The microwave gives a slightly chewier texture which worked well for my needs but oven baking would be superior for serving as a regular cake.

Ingredients- choc cashew custard

Makes 4 small bowls

250 g cashews (soaked in water for min. 4 hours, then drained) *
220g water for blending
1 tsp vanilla extract
1 pinch salt
2 tbs agave syrup (more to taste)

1 large ripe banana

¼ cup cocoa powder

Extra agave to taste as necessary

Rapadura/coconut sugar for glaze

Method

Drain cashews and discard the soaking water. Blend cashews with remaining cream ingredients in a powerful blender for approx.1 minute until smooth.  *note: if you have a very powerful blender such as a Thermomix or Vitamix, you could blend the cashews without soaking first as I did..

Add the cocoa powder and banana and blend for another 30 seconds until thick and smooth. Add a little more agave if you prefer a sweeter custard.

Pour the chocolate custard mixture over the cake cubes in the oven dish, ensuring a full coverage.

Sprinkle a little rapadura or coconut sugar over the top before placing in a pre-heated oven at 200C for approx. 15 mins until the surface browns and the sauce fully heats through.

Serve immediately.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Christmas Day…done!

So how long did you spend in your jammies Christmas day morning?

This year I was actually pretty good and got dressed well before lunch…but not until I’d opened my stocking (which usually includes some underwear and socks!)

Christmas day was spent at home with my family- mum, dad, brother and sister. All the presents were piled under the tree and every year that still seems so magical to me! We spent quite a few hours in the run up to lunch giving out the gifts, interspersed with trips back and forth to the kitchen to manage proceedings.

This year I packaged my gifts in brown paper with a minimal amount of sticky tape to help the recycling process! …but I do love lots of ribbon- it’s not Christmas without lots if ribbon! Part of the gifts to my family were bottles of my homemade vanilla extract. I also decided it would be a novelty to give homemade ‘vouchers’ so they could choose they own personalised cakes from my growing list of recipes. It will be interesting to see what they choose!

We all pitched in to help with Christmas lunch.  My main task was the brussel sprouts …so…many….sprouts…to…peel! I blanched them and then pan fried them with shallots and chestnuts. 

My other self-appointed roll was as ‘dessert creator’. I wanted to provide a lighter healthy vegan alternative to go alongside the traditional Christmas pud. It needed to be something pretty fool proof and easy to put together (no dramas on Christmas day thank you!).

I decided upon a combination of many of the recipes I have posted in recent days. The ingredients list may look long but the method is actually so simple.

                                          

…light fat-free chocolate sponge (based on this recipe)

...chocolate chestnut frosting (previously mentioned here) or you could use your own favourite

…cranberry compote (based on this recipe) or any berries could be used

…all layered up to create one fruity luxurious Christmas chocolate cream sponge! 

I really love the tart berries combined with the sweetly smooth and creamy frosting, topping the light and springy sponge base.  The perfect end to a sumptuous satisfying dinner…even those who claim they ‘couldn’t eat another thing’ could squeeze in a pieces of this!

Recipe: Chocolate cream cranberry sponge

Makes one 10x15 inch pan (or a thicker sponge for a slightly smaller pan)

Ingredients

Sponge base: (this can be made a day in advance)

10 1/2 oz. firm silken tofu

1/3 cup rapadura

1/3 cup agave syrup

1 tbs vinegar

1 tbs water

1 tbs vanilla extract 

1 tbs ground flax mixed with 2tbs hot water (see egg replacer note below )

1 cup whole wheat spelt flour

¼ cup ground almonds

1 tsp baking soda

1 tsp baking powder

½  tsp salt

1 tbs ground flax mixed with 2tbs hot water

1/3 cup unsweetened cocoa powder.

Chestnut cream frosting: (Can be made in advance)

I used a two-layered approach with my  chocolate frosting smoothed directly over the sponge (I had some reserved in the freezer) and then this chestnut frosting over that.

100g silken tofu

20g agave or brown rice syrup plus ¼ tsp stevia

1 tsp vanilla extract

100g chestnut puree (I used canned puree)

1 tsp cinnamon

2 tbs cocoa powder

Cranberry compote:

Approx. 4 cups fresh cranberries

3 tbs rapadura (extra if you don’t like your cranberries too tart)

1/3 cup water

1 tsp cinnamon

Method

Preheat oven to 180C. Line a 10x15 inch pan with baking parchment. In food processor, mix the tofu, rapadura, agave, vinegar, water, vanilla and flax mix. In a medium bowl, whisk together flour, ground almonds, baking soda, baking powder and salt. Pour the blended tofu mixture into flour mixture; stir together thoroughly. Spoon the batter into the prepared pan. Smooth batter evenly into pan and bake  for 10-12 minutes.

Allow to cool before lifting from the pan. The sponge can be made up to a day in advance.

To prepare the frostings, blend all ingredients listed together in a food processor until a smooth consistency forms. Layer the frostings up on top of the sponge.

To make the cranberry compote, add the fresh cranberries to a small sauce pan along with the rapadura, cinnamon and water. Simmer and stir every minute or so for 10- 15 minutes until the berries have softened and formed a thick compote.

Spoon the compote on top of the frosting and serve immediately.

The dessert can be stored in the fridge for a couple of days.

P.S. I know I also promised a boxing day pasty recipe!  We made the pasties for lunch today and now I just need to get it all written up…I promise this is on its way! It maybe too late for your Christmas day leftovers but it is also the perfect recipe idea for any ‘roast’.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Blueberry and apple vanilla cake

I’ve got a bit of a thing for blueberries at the moment, I guess I’m just trying to make the most of them before they disappear for another year- luckily there are always the frozen variety as a fall back option (a good selection of frozen fruits always inhabit my freezer!)

I’ve also really wanted to get a good vanilla sponge cake sussed too. I’ve had a few attempts in the past and the sponge has always turned out a little bit dense and ‘gummy’ which I put down to the fact that I’d used agave nectar instead of a granulated sugar. However, this time the sponge texture was amazing, delicate whilst still fairly dense but not at all gummy and so the texture is perfect for a more desert-like cake such as this.  This cake base could be topped with all sorts of fruit combos but the sliced apples here work really well to shape the top of the cake and make it look extra special.

This idea for this cake was veganised from a version in You magazine a few weeks back. It originally contained refined flour, caster sugar, butter, eggs and milk, this version is sooo much healthier but quite simply tastes sooo good!

 

Recipe: Blueberry and apple vanilla cake

Ingredients 

200g white spelt flour

75g potato starch

1tsp flax seed mixed with 1tbs hot water

3tsp baking powder 

1tbs bicarbonate of soda

50g agave

70g rapadura

¼ tsp stevia

100ml melted coconut butter

50ml apple puree

50ml soy yoghurt

150ml orange juice

150ml soy milk

2tsp vanilla extract

1 eating apple- part thinly sliced and part cut into chunks

Handful of blueberries- fresh or frozen

Sprinkle of ground cinnamon

Fills one 7 inch tin plus a few extra cupcakes! 

(I know it seems a random amount of batter but these were roughly the equivalent amounts from the recipe I veganised which was supposed to make two shallow 7’ cake tins for a sandwich cake)

Method

Blend all liquids in food processor and melt coconut oil separately then mix in. Mix all dry ingredients together in a bowl then pour into the wet ingredients and beat well to get a very smooth mixture. Pour into greased and lined  7” cake tin  (plus cupcake tins- or use 2 shallow filled cake tins instead). Lay sliced apple over the top with chunks in centre and scatter blueberries over the top of those. Sprinkle with a little extra rapadura and cinnamon. Bake for approx. 45 mins at 180C. (cupcakes for 15-20 mins)  until a skewer comes away clean.

Raspberry crumb top cake

Well, I figured we were in much need of another sweet treat as I came to my attention that my last few posts were a little lacking that department!

I’d been meaning to tackle a ‘crumb top’ style cake for a while, and then one day one of my colleagues brought in a version that he’d made over the weekend.  Of course this contained the usual eggs, milk, butter and refined sugars, but I was curious to see whether I could come up with an equally yummy healthy alternative. A couple of days later, upon my request I found his recipe in my inbox, so the challenge was set!

The original recipe followed a different methodology to the route I eventually took at this use fresh yeast to create a kind of dough for the base, although it had the texture of sponge. I figured that my best bet was to opt for a more standard ‘sponge’ style with the fruit layer and crumb topping to boot. After doing a little research I settled on this recipe by The Post Punk Kitchen to give me my starting point.

This cake was pretty yummy. The sponge was light and the topping crumbly (in my opinion a bit too dry and crumbly to I’d be tempted to use agave as noted below). Also don’t skimp on the amount of jam/fruit as this gives the cake moistness and a beautiful layer of textures.

Recipe: raspberry crumb top cake

Makes one 9’ cake pan (round or square)

Ingredients

Cake base:

¾ cup soy milk

1 tsp cider vinegar/white wine vinegar

¼ cup rapadura plus ¼ tsp stevia

2 tbs coconut butter

2 tbs apple puree

1 tsp vanilla extract

1 ¼ cups white spelt flour

2 tsp baking powder

½ tsp salt

Topping:

½ cup sugar free raspberry  (or other berry) jam

½ - ¾  cup raspberries

1 cup white spelt flour

1/3 cup rapadura (using agave may be better as will be stickier)

1 tsp cinnamon

¼ tsp nutmeg

1/3 cup coconut butter melted

Method

Mix the soy milk and vinegar and set aside to curdle in a large bowl. For the topping mix the dry ingredients then add the coconut butter (and agave if using) and mix with fingers until the mixture clumps into fairly large lumps that don’t crumble away immediately. Add extra oil if needed. For the cake base, mix the remaining wet ingredients with the curdled soy milk. Add the dry ingredients and mix well until the batter is very smooth. Pour the batter into a greased/lined cake pan. ‘blob’ the jam onto the top and mix through a little. Break up the raspberries a bit and evenly cover the top of the batter. Sprinkle the crumb topping across the cake evenly and press down into the batter a little. Bake for approx. 30 mins at 180C until a toothpick comes out clean.