Friday, 16 October 2020

Millionaires Shortbread Cake

 Fabulous cake layers replicating the beloved millionaire's shortbread!

I loved the idea of this cake and it did not disappoint. A millionaires shortbread is one of my favourite tray bakes so to have those flavours in cake form is just heaven. Decadent cake layers of caramel sponges, chocolate ganache, lots of caramel and a sprinkle of shortbread biscuits in between each layer, delicious! Oh and of course topped with mini vegan millionaires shortbread, you can never have to much can you?This is an indulgent cake, but that doesn't meant you need a special occasion to celebrate in order to make this - you make it when you need it most! 

Check out my other layer cakes for more inspiration!

Chocolate Hazelnut Layer Cake

Peanut Butter Chocolate Layer Cake

Chocolate Caramel Layer Cake



Recipe

Prep: 20 minutes

Cook: 40 minutes

Serves: 8-10

Makes x3 6 inch cake layers


Ingredients

360ml Soya milk + 2 tsp Apple Cider Vinegar

380g Self-raising flour

325g Light brown sugar

1 tsp Baking soda

1 tsp Caramel extract

Pinch of salt

90ml Coconut oil/Vegetable oil

3-4 Shortbread biscuits - I used these

Caramel - I use this recipe

Chocolate Buttercream

300g Vegan butter

550g Icing sugar

30g Cocoa Powder

1 tsp Vanilla extract

1-2 tbsp Soya milk

Toppings

Millionaires Shortbread - I used these 


Method

✿If you haven't made the caramel yet do this first, but allow an extra 20 minutes of the overall time. The caramel needs to have cooled down a bit before you can use it.

Preheat the oven to 180℃ and line x3 6 inch cake tins with baking paper.

In a jug mix together the soya milk with the ACV and let it sit about 5 minutes to curdle and create a vegan 'buttermilk'. 

In a large bowl, cream together the light brown sugar and oil until combined then mix in the 'buttermilk' caramel and salt. 

Sift in the flour and baking powder making sure you have a smooth batter, then spoon into the prepared tins evenly.

Bake for about 30 minutes until golden brown on top and a knife inserted comes out clean. Set the cakes aside to cool down in the tins and then you can remove them. Keep covered so they don't dry out.

Meanwhile make the buttercream. Beat the butter until smooth and creamy and no lumps are visible. Add the cocoa powder and mix in.

Gradually add the icing sugar (I usually do about 100g at a time) and continue to beat together until you have a fluffy buttercream. Add 1 tbsp or 2 of the soya milk if the buttercream is too stiff but if you used butter that was a room temperature you may not need the milk. 

Assemble the cakes. Place one sponge cake on a cake board or plate and spread some buttercream evenly on top. Crumble up a couple of the shortbread biscuits and sprinkle on top of the buttercream then drizzle a tbsp of caramel over. Repeat the process for the remaining cakes and then cover the whole cake with chocolate buttercream.

Decorate the cake how you wish, I piped chocolate buttercream swirls and cut up the shortbread pieces. Drizzle with more caramel and store in the fridge to firm up about an hour before serving. Best stored in the fridge when not eating although it might not last that long! Enjoy!

Christina

xx




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Wednesday, 14 October 2020

Fudgy Chocolate Chip Banana Bread

Upgrade your go to banana bread with this one stuffed with chocolate chips and vegan fudgy bites!

The world made a beeline for banana bread this year when we went into lockdown, and I can see why, it's so simple and moreish It's versatile, makes a cracking snack or even breakfast if you will so let's not stop there with just the classic recipe. I love making variations of banana bread, there's always extras you can add here and there, and with this recipe I went for chocolate chips. It' nice to have a bit of texture in banana bread and the wonderful people at Buttermilk sent me their Vanilla Fudgy Bites - a vegans dream when you can't get your hands on good dairy-free fudge, these really hit the spot. They made a lovely addition to this recipe and I urge you to get your hands on a bag :)

Check out my other banana bread recipes for more inspiration!


Recipe

Prep: 10 minutes
Cook: 40-45 minutes
Serves: 10

Ingredients

225g Plain flour
100g Light brown sugar
50 Caster sugar
90ml Vegetable oil
1 tsp Baking powder
Pinch of salt
3 Ripe bananas
100g Vegan chocolate chips 
Topping optional
Melted vegan chocolate
More chocolate chips


Method

✿Preheat the oven to 180℃ and line a 2lb loaf tin with baking paper, enough so that it is hanging over the edge - so you can lift it out of the tin easily.
In a bowl, mash the bananas with a fork until smooth or blend in a blender - I found it gives a smoother texture in a blender but by hand works just as well.
In a separate bowl, whisk the sugars with the oil then add the bananas and mix. 
Sift in the flour, baking powder and salt and combine. Fold through the chocolate chips and fudge bites and then spoon the batter into the prepared tin. 
Bake in the oven for 35 minutes then cover with foil and place in the oven a further 5-10 minutes until a knife inserted comes out clean. 
Leave to cool in the tin completely before removing onto a cooling rack. I melted a few squares of chocolate and drizzled this on top and then topped with more chocolate chips and fudge bites. Best kept at room temperature in an airtight container. Enjoy!

Christina
xx

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Monday, 12 October 2020

Apple and Blackberry Bircher Muesli

 A healthy and filling breakfast to the start the day!



Only as I write this recipe did I discover that Bircher Muesli was founded by a Swiss physician Maximilian Bircher-Benner. He fed this breakfast to his patients to improve their overall health conditions and by following a more nutritious regime with raw grains, fruits and vegetables, he was able to bring them back to health. And I couldn't agree more that this breakfast is full of health benefits. I don't claim to have any nutritional expert advice, but who can deny that porridge oats, rich in antioxidants and delicious fibrous fruits aren't one of the healthiest options for breakfast? It's so tasty and filling, plus if you prep it the night before, you've got the perfect grab-and-go option for speedy mornings. This is a seasonal attribute to the Uk's beloved blackberries which are currently in season, but if you enjoy this in the summer you can add juicy strawberries instead!

Check out my other breakfast recipes for more inspiration!

Banana Date and Tahini Porridge

Peanut Butter Banana Chia Pudding

Lemon and Poppy Seed Pancakes


Recipe

Prep: 5 minutes

Cook: N/A overnight in the fridge

Serves: 4 bowls


Ingredients

2 medium apples - I like Pink Lady

200g Porridge oats

2 tbsp Chia seeds

560ml Soya milk

4-5 tbsp Soya yoghurt

3 tsp Maple syrup

3 tsp Ground Cinnamon

Method

✿Peel, core and grate the apples into a large bowl. Add the remaining ingredients except for the yoghurt and give it a good mix together. Cover with cling film and leave in the fridge overnight to soak.

The next morning, stir through the yoghurt and then divide into 4 bowls. Drizzle over more maple syrup and top with more blackberries if you wish. This will keep in the fridge about 3 days. Enjoy!

Christina

xx


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Thursday, 8 October 2020

Caramel Apple Pecan Loaf Cake

 A caramel sponge filled with apples and finished with a gorgeous caramel glaze!

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Saturday, 3 October 2020

Hummingbird Pancakes

I love the flavours of Hummingbird cake and it's just as tasty in pancake style!
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