Tag: cake

Recipes

School Cake

Lauren CarterLeave a comment

Here’s how to make it…

For the cake mixture:

  • 150g self-raising flour
  • 100g light brown sugar
  • 1 tsp baking powder
  • 150ml unsweetened soya milk
  • 150ml sunflower oil
  • 1 tbsp vanilla extract

For the icing:

  • 300g icing sugar
  • 50g sprinkles
  • 3 tbsp water

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 20 x 20cm cake tin with a little sunflower oil and set to one side
  • Add all of the dry cake mixture ingredients to a bowl
  • Add all of the wet cake mixture ingredients to a measuring jug
  • Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
  • Put the cake tin in the pre-heated oven and bake for 25-30 minutes, or until a skewer can be inserted in the centre and removed cleanly
  • Once baked, remove from the oven and set to one side
  • While the cake cools, prepare the icing. Add icing sugar and water to a bowl then stir to combine
  • Once cooled, add the icing to the top of the cake using a pallet knife. Keep the cake inside the tin for a neat finish. You may need to cut the cake first to create an even surface
  • Decorate with sprinkles for a final flourish
  • Allow the frosting to set before slicing and serving

This recipe serves 6.

Most sprinkles aren’t suitable for vegans as they contain additives dervied from beeswax, gelatin and shellac. There are lots of stores online which sell vegan sprinkles.

Recipes

Carrot Cake

Lauren Carter4 Comments

Here’s how to make it…

For the cake mixture:

  • 300g self-raising flour
  • 200g light brown sugar
  • 50g finely grated carrot
  • 50g sultanas
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 300ml unsweetened soya milk
  • 300ml sunflower oil
  • 2 tbsp vanilla extract

For the frosting:

  • 300g icing sugar
  • 300g dairy free cream cheese
  • 25g pistachios
  • 1 tbsp vanilla extract

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease two 20 x 20cm cake tins with a little sunflower oil and set to one side
  • Add all of the dry cake mixture ingredients to a bowl
  • Add all of the wet cake mixture ingredients to a measuring jug
  • Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
  • Using a ladle, evenly divide the batter between the two greased cake tins
  • Put the cake tins in the pre-heated oven and bake for 30-35 minutes, or until a skewer can be inserted in the centre of each and removed cleanly
  • Once baked, remove from the oven and set to one side
  • While the cake cools, prepare the frosting. Add all of the frosting ingredients, apart from the pistachios, to a bowl and stir to combine. Loosen the mixture with a little soya milk to reach your desired consistency
  • Once cooled, remove the cake from the tins and sandwich together using half of the frosting. You may need to cut the cakes first to create an even surface
  • Add the remaining frosting to the top of the cake using a pallet knife or a piping bag
  • Remove the shells from the pistachios. Add the nuts to a food processor and process until a coarse crumb is formed
  • Decorate with the pistachio crumb for a final flourish

This recipe serves 8.

Recipes

Christmas Cake

Lauren Carter1 Comment

Here’s how to make it…

Ingredients:

  • 500g dried mixed fruit
  • 400g plain flour
  • 300g marzipan
  • 300g white fondant icing
  • 200g dark brown sugar
  • 2 tsp baking powder
  • 300ml spiced rum
  • 300ml sunflower oil
  • 200ml unsweetened almond milk
  • 1 tbsp orange zest
  • 1 tbsp cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • A squeeze of orange juice

Method:

  • Begin by soaking the dried fruit. Add the dried fruit to a large bowl. Pour 200ml of the spiced rum on top. Stir to combine then cover the bowl with cling film or a clean tea towel
  • Store in a cupboard for at least 24 hours to allow the flavour to develop. For a more intense taste, leave up to 1 week
  • Once the dried fruit has been soaked, preheat the oven to 140 degrees (gas mark 2)
  • Grease a 20 x 20cm cake tin with a little sunflower oil and set to one side
  • Add all of the dry cake mixture ingredients to a bowl
  • Add all of the wet cake mixture ingredients, apart from the soaked dried fruit, to a measuring jug
  • Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
  • Add the soaked dried fruit, including any liquid which may not have been absorbed, to the mixture and stir to combine
  • Gently pour the batter in to the cake tin
  • Put the cake tin in the pre-heated oven and bake for 1 hour
  • Remove the cake from the oven and cover it with kitchen foil. Return it to the oven for a further hour, or until a skewer can be inserted in the centre and removed cleanly
  • Once baked, remove from the oven and set to one side. Allow to cool before removing from the tin and transferring to an airtight container
  • Brush the top and sides of the cake with a little of the remaining spiced rum. Repeat this once a week for 2-3 weeks
  • Line an area of work surface with a sheet of baking paper. Place the marzipan on top of the baking paper. Using a rolling pin, roll out the marzipan to create a square slightly larger than the Christmas cake around 5mm thick
  • Lay the marzipan on top of the Christmas cake. Gently smooth down the sides then remove any excess marzipan
  • Line a work surface with another sheet of baking paper. Place the fondant icing on top of the baking paper. Roll out the fondant icing to create a square slightly larger than the Christmas cake around 5mm thick
  • Lay the fondant icing on top of the marzipan. Gently smooth down the sides then remove any excess fondant icing
  • Decorate with festive trimmings for a final flourish

This recipe serves 16.

Recipes

Pineapple Upside Down Cake

Lauren Carter2 Comments

Here’s how to make it…

Ingredients:

  • 400g sliced pineapple
  • 250g self-raising flour
  • 150g light brown sugar
  • 2 tsp baking powder
  • 200ml unsweetened soya milk
  • 100ml sunflower oil
  • 2 tbsp pineapple juice
  • 2 tbsp vanilla extract
  • A handful of glace cherries

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Add a little light brown sugar to a 20 x 20cm cake tin. Spread out the sugar to create a thin, even layer on the base of the cake tin
  • Lay the sliced pineapple on a piece of kitchen paper. Lightly press with another piece of kitchen paper to remove the excess juice
  • Decoratively arrange the sliced pineapple on top of the layer of sugar
  • Use the glace cherries to fill any gaps then set one side
  • Add all of the dry ingredients to a bowl
  • Add all of the wet ingredients to a measuring jug
  • Pour the wet ingredients in to the dry ingredients and stir to combine
  • Gently pour the mixture on top of the sugar, pineapple and glace cherries
  • Put the cake tin in the pre-heated oven and bake for 25-30 minutes, or until golden brown
  • Remove the cake tin from the oven and cover the top with a layer of kitchen foil
  • Return the cake tin to the oven and bake for a further 25-30 minutes
  • Once baked, remove from the oven and set to one side. Allow to cool before turning upside down on to a serving plate

This recipe serves 8.

Recipes

Double Chocolate Cake

Lauren CarterLeave a comment

Here’s how to make it…

For the cake mixture:

  • 300g self-raising flour
  • 200g light brown sugar
  • 100g cocoa powder
  • 2 tsp baking powder
  • 300ml unsweetened soya milk
  • 300ml sunflower oil
  • 2 tbsp vanilla extract

For the frosting:

  • 300g icing sugar
  • 150g vegetable fat
  • 150g dairy free butter
  • 50g cocoa powder
  • 25g dark chocolate
  • 1 tbsp vanilla extract

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease two 20 x 20cm cake tins with a little sunflower oil and set to one side
  • Add all of the dry cake mixture ingredients to a bowl
  • Add all of the wet cake mixture ingredients to a measuring jug
  • Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
  • Using a ladle, evenly divide the batter between the two greased cake tins
  • Put the cake tins in the pre-heated oven and bake for 30-35 minutes, or until a skewer can be inserted in the centre of each and removed cleanly
  • Once baked, remove from the oven and set to one side
  • While the cake cools, prepare the frosting. Add all of the frosting ingredients, apart from the dark chocolate, to a bowl and stir to combine. Loosen the mixture with a little soya milk to reach your desired consistency
  • Once cooled, remove the cake from the tins and sandwich together using half of the frosting. You may need to cut the cakes first to create an even surface
  • Add the remaining frosting to the top of the cake using a pallet knife or a piping bag
  • Grate over the dark chocolate for a final flourish

This recipe serves 8.