Chai spiced cake with Pumpkin filling

I've made this cake for a Halloween party - I gave the filling between two cakes and on the top as well. Then pour a 74% chocolate. This cake is moist and very tasty. If you don't like chai spice, simply omit it or replace with cinnamon.

You will need
Cake
2 2/3 cups non-dairy milk
1 1/2 cups wholemeal spelt flour
1 cup oat flour
1 1/2 - 2 cups coconut sugar
1 cup cocoa powder
2 /3 cups pumpkin pure (you can use apple pure as well)
2 tbsp apple cider vinegar
1 tbsp Vanilla extract
2 tsp Chai spice
1 tsp baking powder
1/2 tsp baking soda

Pumpkin Filling
2/3 cup cashew butter (or 1/3 cup cashew butter and 1/3 cup sunflower seeds butter)
1/2 cup pumpkin pure (not filling)
1/4 - 1/2 cup coconut sugar
1 tsp ground cinnamon

Method
Cake
Preheat oven to 180C and prepare two round baking silicone cake pan - cut a circle of parchment paper to fit into the bottom. First mix non dairy milk with apple cider vinegar and leave about 10 minutes. In a large bowl whisk together spelt flour, oat flour, coconut sugar, cocoa powder, chai spice, baking powder and baking soda. In a medium bowl whisk pumpkin pure, vanilla extract and non dairy milk with apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until just combined - but don't over mix! Divide the batter into the cake pans and bake for 40 minutes until a toothpick inserted into the centre comes out clean. Leave completely cool.

Pumpkin filling
Mix everything until smooth. Leave in a fridge about 30 minutes before use. Spread the pumpkin filling over cake.

My son's B'day cake

My son had a second Birthday and I want something special for him. I decided for Lemon and Almond cake with Cashew & Coconut cream and fresh raspberries. I love decorating cakes with dairy free chocolate and this time I found white chocolate in Tesco for Lego men and then I used 74% cocoa chocolate for Lego men and the rest of decoration. Then I used fresh strawberries, raspberries and blueberries.

Chocolate cake with cherry and coconut whipped cream

You will need
Chocolate sponge:
100g white spelt flour
100g plain wholegrain flour
50g buckwheat flour
50g soy flour
140g almond butter
100g dark muscovado
3 cups soy milk
2 tsp baking powder

Cherry and chia "custard":
2 cans cherry in light juice
2 tbsp cornflour
2 tbsp lemon juice
2 tbsp chia seeds

Coconut whipped cream:
2 cans coconut milk
3 tbsp chia seeds
2 tbsp lemon juice
1 tbsp icing sugar

Method
Chocolate sponge: Preheat oven to 170 C. In a large bowl mix all types of flours with banking powder and dark muscovado. Add almond butter and soy milk and stir through until just well combined. Pour batter into a cake tin with baking paper and bake about 30-40 minutes until skewer inserted in the center comes out clean. Leave to cool.

Cherry and chia "custard": Stone all cherries and drain the juice. Pour juice into the saucepan, add lemon juice and cornflour and cook until thick. Mix the cherries and chia seeds and leave to cool.

Coconut whipped cream: Chill your coconut milk in the fridge overnight. Then remove the can from the fridge (without tipping or shaking) and remove the lid. Scrape out the top, thickened cream and leave the liquid behind. Place cream in mixing bowl, add lemon juice and icing sugar and beat with a mixer about 30 second or until creamy. Then add chia seeds and mix about 1 minute. Leave the cool in the fridge about 10 minutes.

Cut off the upper part of the sponge, return it back into the cake tin, pour the cherry "custard" and then coconut whipped cream. Sprinkle with the rest of the crumbled chocolate sponge and leave the cool in the fridge about 30 minutes. Take out from the cake tin and serve.

Best Banana Bread (without oil & sugar)

I finally have a cookbook from Dreena Burton "Plant-powered families over 100 kid-tested, whole-foods vegan recipes" and I am so excited. This book is superb and I must recommend it. I simply love it ;)

You will need
1 cup plain flour
1 cup pureed overripe banana
3/4 cup oat, mix until almost flour
1/2 cup non dairy milk (I used Alpro Vanilla)
1/3 cup maple syrup
2 tsp baking power
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
raisins or non dairy chocolate chips

Method
Preheat oven to 170 C. In a large bowl mix the flour, mixed oat, baking powder, baking soda, cinnamon and nutmeg. Add pureed banana, milk and maple syrup and stir through until just well combined. Add raisins or chocolate chips and stir again.
Pour batter into loaf tin with baking paper and bake about 45 minutes until golden and skewer inserted in the center comes out clean. Leave cool and serve.

Babovka

Babovka is a traditional czech recipe that is a cross between pound cake and angel food cake. I really like double color with raisins...I remember, if I was a child, I always ate the light part first and then the dark - how it say...the best in the end. And I make it now too....

You will need
3 cups plain flour
2 cups non-dairy milk (I used Alpro Vanilla milk)
1 1/2 cups brown sugar
1/2 cup oil
2 bananas, mashed
2 tsp baking powder
cocoa powder, sultanas...

Method
Preheat oven to 180 degrees. In a large bowl stir the flour, brown sugar and baking powder. In a small bowl mix the mashed bananas with oil and milk. Mix the dry and wet ingredients until smooth. Take a babovka form or bundt ring cake and if you haven't silicone type, is good to grease it with butter and sprinkle with flour. Pour a half of dough into the form. Mix cocoa powder to the second half, add a splash of milk and mix until smooth. Mix sultanas and pour over the light dough. Bake about 40-50 minutes. Cool upside down (the babovka cake is falling down) and serve. Enjoy.

If you don't like cocoa, you can't use it...mix the dried fruit (sultanas, raisin, candied peel...) into the light dough and bake

Silicone Babovka (bundt ring cake) form

Silicone Babovka (bundt ring cake) form

Lemon and blueberry loaf cake

You will need
250g self raising flour
220 ml soya or rice milk
120g sugar
100 ml flavourless oil
100g fresh blueberries, with a few reserved for decorating
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
grated zest and juice of 1 lemon

for the lemon glaze
120g icing sugar
grated zest of 1/2 lemon
2 tbsp lemon juice

Method
In a large bowl stir the flour, sugar, baking powder and bicarbonate of soda. Mix everything. Add the soya milk, oil, lemon zest and juice and mix together until just combined. Gently fold in the blueberries.
Pour the batter into the prepared loaf tin (line with parchment or baking paper) and bake for 30-35 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Remove from the oven and cool in the tin for about 15 minutes

Meanwhile make the glaze - mix together the icing sugar, lemon zest and juice. If the glaze is too stiff, mix in a couple more drops of lemon juice, if it is a bit too runny, add a bit more icing sugar.
Transfer the cake to a wire rack and cool completely. Then pour over the lemon glaze and decorate with the reserved blueberries and lemon zest.

This recipe is from the book "The naughtiest Vegan Cakes in Town!"