Wednesday, 12 December 2018

Vegan Christmas Fruit Cake



A traditional British dessert, you can't not love a fruit cake. Both of my Nan's make an absolutely cracking fruit cake so I thought I would try my hand at it with a  few tweaks! This is probably as healthy as it can get as the fruit does add up the calories but its all natural sugars and still packed full of flavour. Swap the chia "eggs" for eggs if you're not vegan. 

Recipe

Prep: 5 minutes chia eggs, 5 minutes boiling fruit, 10 minutes
Cook: 1½ hours
Serves: 8-10

Makes one 8 inch cake

Ingredients

200g Mixed dried fruit
50g Cranberries
100g Chopped Dates
80g Plain Flour
2 tbsp Spelt Flour
1 Ripe Banana
100g Coconut Sugar
4 chia eggs (1 tbsp chia seeds with 3 tbsp water = 1 chia egg)
1 tsp Vanilla Extract
1½ tbsp Mixed Spice
1 tsp Ground Cloves
1 tsp baking soda
Pinch of salt
Optional Topping: White, green and red fondant, leaf cutter, apricot jam,

Method

✿Preheat oven to 150℃/300℉ and grease and line your cake tin.Make your chia eggs and set aside for 5 minutes.
✿Place all of you dried fruit in a saucepan and pour over boiling water. Bring to the boil and then take off the heat and drain then cool.
✿In a mixing bowl, mash bananas with a fork then add your sugar and mix. Add the dry ingredients and mix.
Add your chia eggs one by one stirring in between and then your vanilla extract.
✿Combine your cooled fruit with your mixture and stir until well combined.
Pour mixture into cake tin and bake for 1½ hours or until a knife comes out clean. The fruit cake should be baked on a lower heat than other cakes so as to cook evenly throughout.
✿Once cooked, leave to cool for a few minutes then place on a wire rack to cool completely.
✿Brush about 1tbsp of apricot jam over the cooled cake and then roll out some white fondant to place on top. Decorate how you like and then cut into slices. Enjoy! 

Christina
xx





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Tuesday, 4 December 2018

Sweet Potato Hot Chocolate Brownies


It's that time of year everyone, hot chocolate season has approached us! For some of you it may have never left for which I applaud you. For me and many others it comes with the fast approach to Christmas and all I want is a delicious hot chocolate and Love Actually on my TV which is just bliss. 
But to eat a hot chocolate could be a little bit better right? 

My brownies are moist, fudgy and indulgent with a secret ingredient that makes them nice and gooey. You don't have to top them with marshmallows but it wouldn't be a hot choc without the marshmallows eh? 

Check out my other brownie recipes for more inspiration!


Chocolate Orange Brownies
Raspberry Brownies
Bourbon Brownies


Recipe

Prep: 25 minutes
Cook: 30 minutes
Serves: 12 brownies


Ingredients

Brownies
250g Oat flour
500g Sweet Potato (about 2 medium)
12 Dates
2 tbsp Coconut Oil melted
270g Applesauce
6 tbsp Cacao powder
Pinch of salt
200g dark chocolate
Icing
200g Dark chocolate chips
150ml Soya milk
2 tbsp Cacao powder
Mini marshmallows


Method

✿Peel and chop your sweet potatoes into chunks and steam for about 15-20 minutes until they start to fall apart and are soft. Once they are steamed, preheat your oven to 350℉/180℃ and line and grease a rectangle baking tray.
✿In a food processor blend the sweet potato chunks and the dates until combined.
✿In a large bowl, mix together the rest of the ingredients before adding the sweet potato date combination. 
✿Once you have a batter, add in the dark chocolate by breaking it into smaller pieces. This should make the brownies nice and fudgy. 
✿Spoon your batter into the baking tray and bake for 30 minutes. A knife inserted won't come out clean as these brownies are best a little under cooked. Leave to cool completely. 
Make the icing. Melt your chocolate chips in the microwave in intervals and add a splash of milk each time and making sure to stir.
✿Then add your cacao powder to thicken up a little bit. Add milk till it's a bit more runny and stir till it all comes together.
Spread the icing evenly over your brownies and then add the marshmallows quickly before the icing hardens. Enjoy!


Christina
xx


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Thursday, 25 October 2018

Pumpkin Spiced Cupcakes with Maple Buttercream


I've been itching to use pumpkin in a recipe for so long now and these cupcakes fit the bill perfectly. A lot of people shy away from using vegetables in conjunction with sweeter recipes but more often than not you can't taste them plus they just add more nutrition! I like to add other veggies such as courgettes, sweet potato and even beans make great additions. 

The use of pumpkin in these is really to add moisture - and to be able to say that they really are pumpkin cupcakes not just "pumpkin spice".  I loved adding the cute fondant pumpkins on top, I am really getting into the decorative side of baking. 

Give these cupcakes a go yourself and tag me on Instagram @bakelikeavegan-


Recipe

Prep: 30 minutes
Cook: 20-25 minutes
Serves: 18 cupcakes


Ingredients

Cupcakes
270g Spelt flour (this adds a bread texture - next time I may try different flour)
2 tbsp Coconut flour (can use more for added sweetness)
1 ½ tsp baking powder
¾ tsp baking soda
1 tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp ground cloves
pinch of salt
200g pumpkin puree - make ahead
170ml almond milk
100ml coconut oil melted
60g natural yoghurt
2 tsp vanilla extract
buttercream
1 ½ cups dairy free butter
½ cup maple syrup
6 tbsp stevia powdered sugar
Optional
orange fondant for mini pumpkins
black fondant for stems
sprinkles


Method

✿Preheat oven to 350℉/180℃. Line cupcake tin with cases.
✿In a bowl, combine flour, sugar, spices, baking powder and baking soda and whisk together.
✿In a separate bowl mix together coconut oil, vanilla, pumpkin puree and yoghurt. Alternate between adding the flour mixture and the milk and stirring till combined. Because of this flour I had to add a bit more milk. 
✿Spoon the batter into cupcake cases evenly and bake for about 20-25 minutes or until a knife inserted comes out clean.
Make your buttercream. Using an electric mixer, whisk the butter until pale and creamy. Gradually add the sugar and then add maple syrup and mix. Add more syrup to desired sweetness. Leave to one side. 
✿When the cupcakes have cooled, pipe or spread the buttercream onto each cupcake. 
Make your mini pumpkins. Tear off bits of the orange fondant and make into little balls of roughly the same size. Using a tool or handle of a spoon make grooves vertically around the ball. 
✿Roll out some black fondant into small tubes and arrange to look like stems. Wet the end of the stem with a tiny bit of water and stick on top of the pumpkins. Be creative and enjoy!


Christina
xx



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Monday, 15 October 2018

GBBO Week 7 - Vegan Chocolate Orange Cheesecake


I loved that they did Vegan week this week on Bake off. It really spreads a lot more inspiration for other bakers to gain more ideas on how to bake with only vegan ingredients. I'm not Vegan, but I love experimenting when I bake because there are so many ingredients to try and that's where all the fun is, even if it doesn't turn out perfect first time around!

Things are about to get spooky around here as well. Behold my Chocolate Orange "Cheesecake".  I promise it's so good, I've licked all the bowls in sight. Tag me on Instagram @bakelikeavegan_ if you try this šŸ˜Š



Make ahead

Recipe

Prep: 20 minutes + 1hour freezing time
Cook: 15 minutes
Serves: 8-10

Ingredients

Base
1 cup rolled oats - gluten free
80g dairy free butter melted
4 tbsp cacao powder
2 tbsp coconut sugar
Orange layer
200g cashews (soaked overnight or for at least 6 hours)
4 tbsp maple syrup
3 tbsp coconut oil
pinch of salt
1 tsp vanilla extract
Juice of 2 oranges
Zest of 2 oranges
Chocolate mousse layer
3 ripe avocados
100 grams cacao powder
1 cup maple syrup 
80ml coconut oil
Optional Toppings
100g melted white chocolate
black fondant used to make spider


Method


✿Preheat your oven to 200℃ and grease a 20cm Spring-form cake tin. 
✿Make your base layer. Place the oats in a food processor and blend into an oat flour.
✿Put all of your base ingredients into a bowl and mix together until well combined and a bit sticky. Transfer to cake tin and press down evenly ensuring there aren't any gaps. 
✿Cover with foil and bake for 15 minutes. Remove from oven to cool with foil off.
✿Make your orange layer. In a Food Processor, add cashews, maple syrup, coconut oil, vanilla extract and orange juice and blitz until smooth. Then add your orange zest and salt and blitz again. 
✿Pour orange layer on top of base and put into the freezer for 30 minutes to set.
✿Make chocolate mousse. Cut your avocados in half, remove the stones and scoop out the flesh into a food processor. Add all other ingredients and blitz until a smooth mixture. 
✿Pour chocolate layer on top of orange layer.
✿Meanwhile melt your white chocolate and place in a piping bag to decorate. Then place cheesecake into freezer for 30 minutes. Enjoy!


Christina
xx



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Monday, 1 October 2018

GBBO Week 5 - Gingerbread Loaf Cake with Ginger Buttercream Frosting



SPICE WEEK - I really wanted to have a try at making all of the bakes they made but all I had time for was a cake. I thought a Gingerbread Loaf was quite fitting as Autumn is upon us and the next few months will be filled with Gingerbread men galore! 

This loaf cake is so easy to make and the buttercream is honestly so delicious if I must say - although I am still improving my piping techniques!


Recipe

Prep: 10 mins
Cook: 25 mins
Serves: 6 (8 if you slice more thinly)


Ingredients

Cake                                                      
240g Spelt Flour
50g Coconut Sugar
1 tbsp Baking Powder
1 tbsp Bicarbonate Soda
2 tsp Ginger
1 tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Ground Cloves
Pinch Salt
270g Apple PureƩ
80ml Coconut Oil
5 tbsp Maple Syrup
1½  tbspApple Cider Vinegar
Icing
240g Dairy Free Butter at room temperature
100g Icing Sugar - or too desired sweetness
1 tsp Vanilla Extract
1 tsp Cinnamon
1 tsp Grated Ginger


Method

1. Preheat oven to 350°F/180℃. Line and grease a loaf pan.
2. Mix together all dry ingredients in a bowl. In a separate bowl mix together all wet ingredients and pour over dry.
3. Pour cake mix into loaf pan and bake for 25-30 minutes until a knife comes out clean.
4. Whilst the cake is in the oven make your buttercream frosting. Using a hand whisk (or some good elbow grease) whisk the butter until light in colour and fluffy.
5, Gradually add the sugar until well combined and the mixture has soft peaks.If it falls off spoon too easily then add more sugar. Then add the vanilla extract, the cinnamon and the grated ginger. Pipe or spread when cake has cooled and then store in fridge to firm up a bit. 30 minutes before serving take cake out of fridge to soften up a bit. Enjoy!


Christina
xx






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Friday, 14 September 2018

GBBO Week 3 - Maple & Apple Chelsea Buns



Bread week this week on Bake Off. Making bread is a skill that perhaps can be a little underrated I feel. There are so many variations, and different dough's and flours that one has to know which to use for the right bread, so yes a particularly impressive job being a baker I reckon.
The Bakers this week as we know made Chelsea Buns which you can be so creative with your flavours etc. 

Behold my Maple and Apple Chelsea Buns - these are a bit healthier as I used Wholemeal flour instead and swapped the butter for coconut oil. See you what you think! Don't forget to tag me on Instagram @bakelikeavegan_ :)


Make ahead


Recipe

Prep: 30 minutes + 90 minutes rising
Cook: 20-25 minutes
Serves: 12

Ingredients

dough
250g Wholemeal Self-raising Flour
100g Strong Wholemeal Flour
1-00g Coconut Flour
20g Coconut Sugar
10g Easy Bake yeast
3 tbsp Coconut oil
2 Eggs
300ml Cashew Milk (or other plant-based milk) warmed up in microwave for 30-45 seconds
filling
2 Apples - I recommend 3 in hindsight - Peeled, cored and chopped
1 tbsp Water
1 tbsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Cloves
2 tbsp Maple Syrup
70g Dried Mixed Fruit
Topping
2 tbsp Maple Syrup drizzled
Optional: chopped nuts


Method

1. Mix the flours together with the sugar and yeast. Make a well in the middle.
2. Add the oil, eggs and half of the milk and mix together. Gradually add the rest of the milk till it starts to form a dough. 
3. Add water if it needs more stickiness.
4. On a floured surface knead the dough for 5-10 minutes. Placed into an oiled bowl, cover with cling film and leave to rise in a warm place for 1 hour. It should double in size.
5. Meanwhile make your filling. Add your apples and water to a pan. Cover and cook for 10 minutes over a medium heat until they are soft and you can mash them. Add the spices and maple syrup for last few minutes then remove from heat. Add the mixed fruit and leave to cool.
6. Once the dough has risen make it into original size then turn out onto a floured surface. Roll out into a rectangle 1/2 cm thick - APPROX 48x30cm.
7. Spread a bit of oil onto the dough and dust with some more coconut sugar. Add your apple filling and spread evenly around the dough leaving about 2-3cm margin along the longest top edge.
8. Tightly roll the dough into a cylinder. Cut into 12 pieces about 4cm thick. 
9. Line a 23cm cake tin with baking paper and place buns inside. Cover and leave to rise for another 30 minutes.
10. Preheat your oven to 180C/350F.
11. Brush the buns with a bit of milk and bake for 20-25 minutes until slightly brown on top. Remove from heat an allow to cool.
12. Drizzle your maple syrup over the top to sink into the buns before tearing apart!


Christina
xx



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Thursday, 30 August 2018

Great British Bake Off Week 1 - Wagon Wheel


Who watched the first episode of the Great British Bake Off?! I get so excited when it comes on and I said to myself that this year I would try and make at least one recipe a week that they do. S0 of course for those who watched it know they made Wagon Wheels and I really wanted to give it a go.

I was inspired further by Livia's Kitchen with her gigantic Wagon Wheel which just looked amazing but I've still tweaked it a bit with my own version. Have a go and see what you think! Please tag me @bakelikeavegan_ on Instagram with any recipes you make I would love to see them :)


Recipe 

Prep: 40 minutes + 2 hours freezing time
Cook: no-bake 
Serves: 12 slices 

Ingredients

Base
200g oat flour
130g coconut flour
75ml coconut oil
tsp vanilla flavour
125ml honey (swap to maple syrup for vegan)
Jam Layer
Raspberry Jam 4/5tbsp 
Creamy layer
150g cashews soaked - these can be done overnight or simply put in a bowl and pour boiling water and leave for 15/20 minutes then out in food processor.
1/4 cup dessicated coconut
2 tbsp cashew butter
5 tbsp almond milk
3tbso coconut oil 
2 tbsp honey
Chocolate Layer
 100g dark choc melted (70% cocoa or over)
3 tbsp cacao powder
4 tbsp honey
3 tbsp almond milk


Method

✿Start by making your Base layer. Make your oat flour by putting oats in the food processor. Then add the coconut flour to blend together. 
✿Add flour to rest of Base ingredients and divide in half. Transfer one half to a lined cake tin (18cm) and press down until you have even surface.
✿Make your Creamy layer - add all ingredients into food processor to blend together. Spread over Base and put in freezer for 30/40 minutes.
✿Spread your Raspberry Jam on the creamy layer evenly and put back into the freezer for 30 minutes or until frozen.
✿Spread the remainder of base layer on top of the jam and put back in the freezer so everything firms up.
✿Make the chocolate layer - in a ban-marie, melt together all of the ingredients, stirring together till combined then remove from the heat. 
✿Place the wagon wheel on a rack or plate and pour over the dark chocolate - use a palette knife spreading the chocolate evenly around till covered. 
✿Eat whilst its fresh or keep in freezer for up to a week in an airtight container. Enjoy!

Christina
xx


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Tuesday, 21 August 2018

Best Brunch In Amsterdam



Coming back from Amsterdam was a real struggle to be honest. It's definitely one of my favourite cities (I haven't been to many I'll admit but it will still be at the top) and I have already planned in my head the exact things I would do when I return - which I hope is soon! 

One of these 'things' will most definitely be finding more places for brunch. I'm not a breakfast kind of gal, in that yes I LOVE breakfast but I don't eat it at the allotted time in some eyes. My nana would call it 'Elevenses' in which her version would be tea and cake. God I love cake. 
But Amsterdam is full to the brim of the cuuuutest little cafes that are bursting with smoothies bowls, coconut lattes and sweet little homemade treats. The brunch culture here is evidently still growing which is why I have to return to try them all. 


Tell tale signs of the best cafes


- Healthy menu
- Probably have the word Vegan somewhere
- Adorn with rustic benches and vibrant instagram worthy decor.

So here are the BEST brunch spots (so far) that I stumbled upon in the lovely Amsterdam. 


1. Lavinia's Good Food


I don't even know how we found this it's really tucked away but once you're inside it's very delightful. Lavinia's brick walls and old bookshelves have a wonderful homey feel plus you will want to order everything on the menu. 

TRY: Shakshuka and Chai Latte

Find Lavinia'sKerkstraat 176, 1017 GT Amsterdam, Netherlands




2. The Avocado Show


This one was a recommendation and it did not disappoint. The Avocado Show only opened up back in November and has been a hot topic for foodies and avo lovers like myself ever since. Of course once we heard about it our curiosity led us to join the sort of long waiting list (you can't book) and our mouths salivated at the thought. Every dish comes with avocado - the burger bun, ice cream, smoothies!

TRY: Nachos, Pancakes, Heart Beet Rose toast

Find the Avocado Show DaniĆ«l Stalpertstraat 61, 1072 XB Amsterdam, Netherlands





3. Pluk


Probably the girliest cafe I've ever been to, Pluk is laiden with pastel pink cushions and whitewashed benches giving you the perfect Nordic style cafe. It also sells charming little home accessories which reflect their unique lifestyle of happiness and content. I wish I had bought something! Their menu boasts a selection of healthy dishes for breakfast and lunch and on the front counter there are many exquisite cakes with bright colours and unicorn decorations. 

TRY: Acai bowl, Pluk Breakfast, Beetroot Latte

Find PlukReestraat 19, 1016 DM Amsterdam




4. Bakers and Roasters


This cafe I never actually got to go to but it sounded so good I thought I too would recommend it. Serving all of your favourite brunch dishes (separate pages for eggs and bowls!) their menu screams tasty and hearty. They do many veggie and vegan options too which I have drooled over and I'm gutted I didn't get to go - but a great excuse to go back nonetheless!

WHAT I WOULD HAVE: Vege Brekkie or Summer Bircher Muesli, Matcha Latte

Find Bakers and Roasters: Kadijksplein 16
1018 AC Amsterdam

Eerste Jacob van Campenstraat 54
1072 BH Amsterdam





Let me know your favourite Brunch spots

Christina
xx











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