Spicy Cake & Cookies

More baking...

Recipes which don't contain any added fat, but are quite sweet!

Sticky Toffee Cake 

(Serves 4 -This recipe has been adapted from: Demuths Green World Cookbook)

250ml plant milk

100ml water

250g chopped dates

1 teaspoon bicarbonate of soda

8 tablespoons puréed apple

100g soft brown sugar

200g self-raising whole wheat flour

 1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Method

Line 20cm cake tin & preheat oven to 190C

Put dates, milk & water into a pan, simmer until the dates are soft.

Take off the heat, stir in the bicarbonate of soda & leave to cool.

Mix together the puréed apple & sugar, add the date mixture & stir well.

Add the spices & gradually add the flour & fold in.

Place mixture into the cake tin & bake for around 30 minutes. Test with a fork, which should come out clean when cooked.

Toffee Sauce

100g maple syrup

200g soft brown sugar

150g puréed apple

100mls soya or oat cream

1 teaspoon vanilla extract

Method

In a pan, melt the maple syrup, puréed apple & sugar, then simmer for 5 minutes without stirring.

Leave to cool slightly & then stir in the cream & vanilla.

We use the sauce to serve with the cake, but you can also pour it on to the warm cake (prick the sponge with a fork first) & serve with soya ice cream.

 Chocolate Chunk Cookies

(Makes 12 large or 24 small - Adapted from: Kris Holechek's The 100 Best Vegan Baking Recipes)

450g whole wheat flour

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

170g puréed apple

230g soft brown sugar

2 tablespoons molasses

1 tablespoon plant milk

1/2 teaspoon vanilla extract

100g vegan chocolate bar

Method

Line two baking sheets & preheat oven to 180C.

While still in the wrapper, bash the chocolate bar with a rolling pin - until it becomes tiny chunks. 

In a medium bowl, combine flour, baking powder, bicarb, spices & salt.

In a large bowl, mix together puréed apple & sugar, then add molasses, milk & vanilla.

Add the dry ingredients to the wet in batches, mix well & add the chocolate chunks.

Dollop on to the baking trays, either 6 large on each or 12 small.

Bake in oven for 10 minutes, then rotate the trays & bake for another 5 minutes.

Remove from the oven & cool on the trays for 10 minutes, then transfer to a cooling rack.

Store the cold cookies in an airtight container.

Tonight, we're going to have a go at making avocado & carob mousse...

Hope you're having a good weekend.

We've had some lovely sunshine here!

Kay & Sime

xx