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.

Fill n’ Flip Pan Review – Cheesecake brownie cake

I admit I am a sucker for a baking gadget or novelty baking tin. As such I was delighted to try a Fill n Flip Pan from the Love Cooking Company. I keep seeing all of these beautiful cakes with a deep layer of filling so I was keen to try a recipe for myself. For my first attempt I tried a brownie recipe – heavier cake recipes tend to work better in more unusual shaped tins. (Also, who doesn’t love cheesecake brownies?)

I know my cake isn’t the most well decorated masterpiece but I always like to think my baking is pretty rustic. Dane actually made a point to tell me how much he liked his cake and it was pretty popular when I took it into work – I think the deep fill means you can add contrasting flavours and really experiment with your baking. I found the cake tins so easy to use and my two cake pieces fit together really well. The tins themselves are incredibly well made. Although you need to grease them to make them non stick, the cakes come out really easily which I suppose is exactly what you want from a cake tin.

To make your cheesecake brownie you will need:

For the cake

4 eggs

315g soft brown sugar

125g cornflour

250g dark chocolate

150g butter

35g cocoa powder

1 teaspoon baking powder

Cake release spray or extra butter for greasing

For the filling

280g light cream cheese

50g icing sugar

1 vanilla pod or 1 teaspoon vanilla extract

1 tablespoon seedless raspberry jam

 

Grease your cake tins. Preheat your oven to 180°C. Beat your eggs and sugar together until fluffy and leaves a trail on top of the mixture. Use a sieve to add in your flour, baking powder and cocoa powder. Melt your chocolate and butter together and slowly fold into the batter.

Pour into the cake tins and bake for about 30 minutes until a skewer comes out of the thickest past of the cake clean. Remove from the cake tins and set aside to cool.

To make the filling beat together the cream cheese, icing sugar and vanilla. Spread a thin layer of jam onto the bottom layer of the cake. Add the cream cheese filling into the inner hole of the cake. Press together the two lake layers. Serve to anybody who deserves a treat (including yourself).

Thank you to Love Cooking for sending me such an amazing produce. I will definitely be using this again in further baking ventures.

The Fill n Flip Pan is available here.

I was sent the Fill n Flip Pan to review but all opinions are my own.

Love Food Boxes

I was recently offered the opportunity to review a Love Food subscription box. The idea is simple in that you get sent ingredients to bake some seriously delicious (and instagrammable) treats in the exact quantities needed to prepare each recipe. You will, of course need to provide your own chilled ingredients such as eggs and butter. However, I find it a beautiful idea for people looking to start baking or for those who enjoy cakes fresh from the oven, but who want to make it a treat to have and really enjoy once in a while rather than a staple in their diets.

My box contained ingredients for S’mores Brookies. A brownie/cookie hybrid sandwiched together with melted chocolate and marshmallows. A most excellent way to end a busy Monday (and something nice to take into work on a long Tuesday). I found the recipe really easy for my tired brain to follow and I thought it was nice that it was something new and a bit different that I had not tried before.

I have actually has this box for a few weeks as I have been waiting for the perfect opportunity and you know what? I love them – as well as being simple for bakers of experience levels, the food looks so decadent and tastes amazing (I might be on something of a chocolate high right now). I can imagine the boxes being something you could make with your friends on a cosy night in, or give to an older child with minimal supervision. They’re probably also the sort of activity that some would find enjoyable as part of some sort of home based date night.

So here are the practical bits of information: when you subscribe the money will be take out of your account on the 1st of each month and the box will be delivered on 21st. The subscription can be cancelled at any time and the code FIRSTBOX  can be used to get 50% off your first box.

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I was sent a Love Food subscription box to review the service but all opinions are my own.

JimJams’ Chocolate Hazelnut Cheesecake

Anyone who knows me know’s I have a weakness for chocolate spread. I think its one of those foods that turns me a bit greedy to be honest. In fact, I often think if I had to eat my way out of a vat of food I would definitely hope it was some sort of chocolate theme spread..anyway I was very kindly sent some JimJams chocolate spread it was love. With 83% less sugar, this is kinder on children’s (and 28 year old lady’s) teeth than the leading brand. (Which I know also makes it a bit lower in calories but I believe it was developed with dental care in mind).

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Anyway, I was also sent some recipes to try out along with milk chocolate and hazelnut spreads to try so I think it was only polite to test one of them out.

To make a a Chocolate Hazelnut Cheesecake you will need:

200g rich tea biscuits

80g softened butter

350g JimJams Chocolate Hazelnut spread

500g cream cheese

200ml double cream

Any decoration you fancy – I used chocolate stars

Serves 8

Break the biscuits into crumbs in a food processor and blend in the butter. Press this mixture down into a loose bottomed tin measuring approx. 9 inches in diameter. Set this aside to chill in the fridge.

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Whisk your cream until it forms stiff peaks. Melt the chocolate spread in a microwave and whisk into the cream along with the cream cheese. Spread this into a thick, smooth layer over the buttery biscuit base (you can’t write a cheesecake recipe without using this term!)

Decorate as desired. Place in the fridge for 4 hours to set before serving.

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I actually enjoy cheesecake best on its own, but it would also taste great with some fruit, cream or ice cream.

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As mentioned above I was very kindly sent JimJams to try, but it is available in Holland and Barrett, Tesco and Ocado. See other retailers here. I will certainly be buying more.

Strawberry and mascarpone brownies

I feel like these brownies which evolved from cheesecake brownies are the height of summer decadence. However, I am all about balance these days and when shared with friends these are the perfect treat for those lazy Sunday lunches we all love in the Summer. I actually tend to use the reduced fat mascarpone in these as I genuinely cannot tell too much of a difference. Adding vanilla bean paste to these adds a rich sweet dimension that goes perfectly with the strawberries. However, I part baked these and then had to finish them off in my Uncle’s oven so they aren’t as attractive in the final pictures are they initially were in the earlier ones. However, when I make these again I am pretty tempted to retake some of the final photos so you can see some of the beautiful swirl patterns going on.

To make 12-16 brownies (depending on size preference) you will need:

100g cornflour

200g dark chocolate (Bournville is good for these ones)

250g caster sugar

3 eggs

100g butter

6-10 strawberries depending on size

1 teaspoon vanilla paste or 1 vanilla pod

250g mascarpone (or reduced fat mascarpone).

Preheat your oven to 180°C and line a baking tray with grease proof paper. Whisk the eggs and sugar until thick and the mixture leaves a trail on the surface when you lift the beater. Melt together the chocolate and butter. Set aside to cool while you sift in the flour. Gradually add the chocolate mixture while you continue whisking your eggs. Once all this has combines pour into your baking tray.

In a separate bowl combine the vanilla and mascarpone. Swirl this over the top of the brownie mix. Half your strawberries and dot these on the top of everything else. Bake for about 40 minutes until a skewer comes out of the brownie almost clean.

Cut into squares and serve warm with ice cream or cool as they are.

This is what they will look like when you drive them across a hilly town, but they still taste amazing! I certainly felt pretty decadent eating these.

Rice Krispy Treats (Marshmallow Squares)

There’s something about cobbling a recipe together based on something you’ve been in a cartoon vaguely therapeutic. While throwing together ingredients for this I couldn’t help thinking back to an old episode of the Simpsons. You know the one where Marge is sent to jail and the town riots because they can’t get her rice krispy treats. While I can’t claim I need a statue erecting in my honour for making these, I do concede that they were delicious and they were very well received by the people I made them for (the cast of a play D is going to be in). Another plus is that they take barely any time to make, they’re not messy to eat and you don’t need an oven to make them. Probably perfect for a harrassed mother of 3 (or perhaps somebody who has promised his or her services helping with a bake sale and then promptly forgotten).

To make approximately 20 rice krispy treats you will need:

200-250g rice krispies

400g marshmallows

180g milk chocolate

 

Line a brownie tin with greaseproof paper. Break up the chocolate and put in a large microwave proof bowl with the marshmallows. Heat on high for 1 minute. Check and stir. Repeat every 30 seconds until the mixture is melted. Stir vigorously.

Add the rice krispies and keep stirring until all the cereal is coated in the chocolate marshmallow mix. Spread this into the brownie tin in a thick layer. Set aside to cool for half an hour. Once the rice krispy mix is cool and everything has set; cut into squares (you decide the portion size).

Now if anyone is looking for me I’ll be dying my hair blue and styling it into a beehive.

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Blueberry yogurt swirl brownies (dairy and gluten free!)

Anyone who is a regular follower of this blog knows I periodically post another variation on brownies. What can I say? I like a good traybake and occasionally get a massive craving for brownies. Anyway, these came about while thinking of cheesecake brownies and wondering if I could make a swirl type brownie without using dairy products. Turns out it works pretty well and I managed to do it without using any wheat or gluten containing products. Perfect for treating your friend with the dietary requirements as you can still get all of the ingredients in your local supermarket.

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To make a batch of brownies you will need:

100g coconut oil

200g good quality dark chocolate

250g brown sugar

30g cocoa powder

4 large eggs

100g cornflour

2 tablespoons vanilla soy yogurt

1 teaspoon maple syrup

1 handful frozen blueberries

Preheat your oven to 180°C. Line a deep baking tin with baking paper or greaseproof paper. Using an electric whisk beat together your eggs and sugar until the mix leaves a trail on the surface. In a separate bowl melt your chocolate and coconut oil in a microwave safe bowl. Set this aside to cool and then slowly fold this into the egg mixture.

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Sift in the flour and cocoa powder and fold this into the mix. Pour this into the lined baking tin.

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Mix together the yogurt, blueberries and maple syrup in a small bowl. Swirl this over the chocolate mix, but down mix too thoroughly to create a fetching pattern.

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Bake for 35-40 minutes until a skewer comes out almost clean.

Share with your friends, especially the poor one who usually has to pass on all baked goods for dietary reasons.