Perfect vegan chocolate cake

Perfect vegan chocolate cake

Whether you’re vegan, vegetarian or have to follow dairy and egg free diets I have you covered. I think at a push you could even make this nut free if you substituted the coconut oil for soya based spread.

If you are none of those things never fear D and I both loved this cake, the cake tends to crack on the surface but the rise is really good and it is really rich. D and I are not vegetarian or vegan but we are cake lovers and also probably what is now classed as flexitarian.

This is a very much simplified Nigella Lawson recipe based on what I already had in. However it turned out really well considering I forgot to buy sugar and had to use an old pack of demerara sugar I had in the back of my cupboard.

To make a rather large cake you will need:

225 g plain flour

1½ teaspoons bicarbonate of soda

½ tsp salt

1½ teaspoons instant espresso powder

75 g cocoa powder

300 g demerara sugar

375 mL hot water

75 g coconut oil ( about 90ml)

1½ teaspoons cider vinegar

To decorate

Dairy free chocolate spread

2 squares dark chocolate

 

Preheat the oven to 180°C and line a 20cm cake tin (one with a catch to release or a moveable base) with baking parchment. In a large bowl mix together the flour, espresso powder, cocoa powder, bicarbonate of soda and salt.

In a second bowl (or large jug) melt your coconut oil into your water along with the sugar and cider vinegar. Pour this into the bowl with the dry ingredients and beat together using a hand whisk. Pour the cake mix into the cake tin and bake for 35-45 minutes or until a skewer comes out pretty clean and the cake mix has come away from side. Set aside to cool.

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While the cake is still warm melt the chocolate spread. Prick the cake with a few holes and use a knife to make a thin layer. Grate over the dark chocolate.

Serve warm or cold. This cake will stay fresh when kept in an air tight container if it lasts that long.

Healthy Eating on a Budget

Healthy Eating on a Budget

This post is a long time coming and I am surprised I have not written it sooner, especially given its a bit part of my weekly food shopping mantra. Healthy eating has an often unfair reputation as being expensive. It can be but then again I think its pretty expensive if you regularly eat takeaways or buy ready meals. Although from the outset cooking from scratch can feel expensive, once you have your store cupboard ingredients you’re pretty much good to go.

I am aware most people who like cooking are pretty good at these, but this post is for those wanting to change their lifestyle but feeling overwhelmed.

  1. Your freezer is your friend. I’ve been surprised by the frozen vegetables you can buy now (I keep thinking of growing up in the 90s when it was peas, carrots and corn). Frozen fish and fruit is also really useful to have in as it means you only have to defrost what you need and it tends to be cheaper to buy.
  2. You don’t have to completely steer clear of food trends but be aware  that it does make your food shop more expensive. Be realistic. Can you justify spending the money on something you might not like, especially if you are prone to buying something, trying it once and then ignoring it while it takes up valuable cupboard space.
  3. Look at your protein alternatives and embrace vegetarian and vegan food. Quorn is our new household favourite. (Can I just say here the people who make Quorn should take a bow, it has improved so much). Not only is it generally lower in fat, it works out as less expensive too. Think about having beans and pulses and adding nuts or eggs to stir fries.
  4. Get your dried fruit from the baking aisle. Seriously, its cheaper buying the bigger packs from here than getting it from the fruit aisle.
  5. Buy your fruit and veg by weight where you can. Again, this stops you spending more than you need on vegetable that you might not finish and not only does it reduce food waste but you spend less.
  6. Plan your meals. Whether this is a vague plan of what you’ll eat or more detailed. Being aware of what you will eat on what night prevents you from buying more than necessary.
  7. Buy yourself some snacks. There will be some days where its just too long between meals. If you buy yourself stuff that you like it’ll prevent you overeating as you’ll feel satisfied. Plus buying more at once can work out cheaper unless you eat an entire multipack of crisps in one sitting (and that my friend is a lot of salt).
  8. Try new recipes. How are you going to enjoy your new healthy lifestyle if you don’t embrace the magic of variety?

Have you got any tips to enjoy healthy eating on a budget?

Giant scone cake

Giant scone cake

I’m ready to admit it. Blogging can be a funny business. While some people do really well cooking up elaborate meals and writing about them, I always find the most success in terms of number of visitors based on recipes that are straightforward to make at home with ingredients with easy to substitute ingredients; rather than the much more elaborate cooking I originally did when writing this blog.

On that note, I can spend hours making and decorating a cake and, yes, quite a lot of people will show interest. Then on another occasion I can make a giant scone cake due to burning something else, which takes all of 45 minutes to make, bake and decorate and it gets the most interest of any cake recipe I have made. You really cannot predict blog views!

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This cake recipe as mentioned before is really quick to make. Nobody expects a pretty scone so it doesn’t need hours of elaborate decoration. This recipe is also eggless, pretty low on sugar and can be easily adapted into a vegan recipe if you switch the milk and butter for non dairy substitutes and use this gem instead of whipped cream. Pretty much a winner for several dietary requirements then.

To make a large scone cake you will need:

450g self raising flour

100g salted butter

85g caster sugar

Approx 300ml milk

50g sultanas

2-3 tablespoons raspberry jam

200ml double cream

1 tablespoon icing sugar

Heat your oven to 200°C. Line 2 cake tins with grease proof paper. In a large mixing bowl use your fingers to rub the butter into your flour. Add your sugar and sultanas. Pour in about 2/3 of your milk and then gradually add the rest of your milk until just before the point when the mixture goes too sticky and soggy. If this happens add a little flour to stiffen up.

Diving your scone mix between the two cake tine and spread the mix to the edges as scones do not really spread during baking. Bake for about 11 minutes until the scones go golden brown. Allow the scones to cool.

To decorate whip the icing sugar and cream until thick and spreadable. Spread jam on one half of the scone and spread cream on the other half. Sandwich together et voila. A giant scone!

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This is a great crowd pleaser, especially amongst my Yorkshire friends. My grandma served this cake with champagne (this cake was a moving present for her and my grandpa) but it also goes really well with tea of coffee – as scones are traditionally served with tea.

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Butternut squash macaroni cheese

Butternut squash macaroni cheese

This culinary experiment was brought to you by the woman who saw a picture of a healthy butternut squash based macaroni recipe but did not want to trek to the supermarket for any specific ingredients.So basically a lazy but healthy recipe without much washing up. Winner.

Basically much as we all love creamy or cheesy pasta sauces, they are more something to be enjoyed once in a while. However, pasta is cheap and fills you up for a long time and unless you have dietary reasons for avoiding gluten isn’t a food you necessarily need to avoid. In addition, if you really are watching the calories you’ll be please to know, when cooked down the texture of butternut squash goes lovely and creamy. You’ll be pleased to also note that my very hungry 6ft3 caterpillar found this filling enough after a workout; so its great for those who are watching their weight but do have a larger appetite.

To make enough macaroni for 3 servings you will need:

250g dried macaroni pasta

1 vegetable stock cube

Boiling water

150g butternut squash (frozen chunks are our new mealtime saviour)

50g sweet potato

1 red onion

1 clove of garlic

Salt and pepper

1 teaspoon dried marjoram

2 large tomatoes or 7 cherry tomatoes (chopped)

25g smoked cheddar (if you follow a vegan diet you could substitute with vegalife, or even try topping with breadcrumbs or chopped nuts)

Slice the onion and crush the garlic. Heat until soft. Add your sweet potato and squash and heat until the edges have started to soften and come away. Add your stock cube, salt, pepper, marjoram and enough water to more than cover everything. Allow the stock cube to dissolve into the water then add the macaroni and tomatoes. Top up the water if it doesn’t cover the pasta by 1/2 an inch.

Boil the pasta in the stock, stirring to make sure that nothing sticks. Keep topping up the water as needed. Once the macaroni is cooked use your spoon/spatula to squash the squash (heh heh heh), tomatoes and sweet potato. Spoon the pasta into a heat proof dish. Grate over your cheese and put under the grill (or in the oven at 200°C) until the cheese begins to crisp. (If using nuts wait until the nuts brown nicely).

This can be served as a side dish or as a main meal. It is entirely up to you.

Quick chia pudding

Quick chia pudding

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I do apologise, this is going to be another one of my wonderfully vague recipes. Although I would not call this a particularly quick recipe (who can argue something is quick when you soak it all night?); it will make your morning routine more simple. Not having to think beyond “should I grate in that apple or throw in a handful of sultanas” is sometimes the most complex thing I can determine when I get up for work.

Anyway chia pudding is convenient, really healthy and can really easily be adapted into a vegan recipe or made with things you really like.

To make chia pudding for 1 you will need:

Chia seeds

Milk of your choice (mine is coconut milk)

Yogurt (I used Alpro strawberry and rhubarb yogurt)

The topping of your choice (sliced banana, grated apple, etc etc)

Pour a small quantity of chia seeds into a cereal bowl so a thin layer covers the bottom. Cover this with about 2cm milk. Add 1 large spoonful of yogurt. Stir this so that all the seeds are as evenly dispersed as you can manage. Cover this and refrigerate overnight.

The next morning stir again. Add your toppings and serve. Enjoy your beautifully simple and delicious breakfast.