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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