As well as creating art, I love to bake cakes for my art classes - you can’t beat a cup of tea and a piece of homemade cake to keep the creative juices flowing! In the past few years, I started thinking about healthier and more ethical ways to make cakes so most of them are now reduced sugar and plant-based (no animal products) and all other ingredients are home-grown, fairtrade or organic where possible. I have discovered that an egg can be replaced with 1 tbsp ground flaxseed mixed with 3 tbsp warm water to form an egg-like gloop, or half a cup of mashed banana or other fruit puree, 1/4 cup of soya yoghurt, or 3 tbsp of aquafaba (the water drained from a can of chickpeas!). On this page I have included some old favourite recipes - some are family favourites, some have been given to me by arty friends and some are from talented chefs whose links are below - all tried and tested and scoffed with a smile!!
Healthy Vegetable Vegan Choc Brownies
Honestly these go down a storm and are surprisingly yummier than they sound - with no refined sugar, I dare you to give them a go…
Ingredients:
100g coconut oil
275g cooked beetroot, banana and/or grated butternut squash
3 flax or chia seed eggs
100g soft pitted dates
60g fairtrade cocoa powder
100g self-raising flour (white or wholemeal)
1 tsp ground cinnamon
1 tsp bicarbonate of soda
1 tsp baking powder
75g plain chocolate drops
150g toasted pecan pieces
Method: Grate the butternut squash in a food processor, change to a blade and blend with pieces of banana and beetroot. Chuck in vegan eggs, dates, coconut oil and cocoa powder, blitz again. Then add flour, cinnamon and raising agents until well combined. Stir in the chopped nuts and chocolate pieces. Spread into a lined square tin and bake for 20 mins at 200*C/ Gas 6.
Makes 12-15 brownies
Peanut Butter Rice Bars (vegan)
Ingredients:
250g crunchy peanut butter
120ml maple syrup
50g chopped dates
50g puffed brown rice
20g toasted sunflower seeds
120g dark chocolate
Method: Melt the peanut butter and maple syrup in a pan. Transfer to a large bowl and add the dates, seeds and rice. Mix well, line an 8 x 8" baking dish with clingfilm and pour the mixture in. Press it down and put in the freezer for 15 mins while you melt the chocolate. Turn the peanut block out onto parchment paper, drizzle with chocolate and cut into squares when the chocolate is set. Keep in an airtight container in the fridge for 3-4 days or for a month in the freezer.
Makes 16 pieces
Lemon Yoghurt Cake (vegan)
Ingredients:
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp salt
140g caster sugar
2 lemons (zest and juice)
130ml light olive oil
280ml vanilla soya yoghurt
1 tbsp vanilla extract
50g vegan margarine
200g icing sugar
1 tbsp vanilla soya yoghurt
zest of a lemon
25g chopped pistachio nuts
Method: Line a loaf tin. Sieve flour, salt and raising agents together, add sugar and zest. Whisk oil, yoghurt and melted margarine together in a separate bowl, combine with the dry ingredients, then whisk in the lemon juice. Pour batter into cake tin and bake at 180*C/ 350*F/ gas 4 for 35-40 mins. Sieve the icing sugar, add yoghurt and lemon zest, pour over the cooled cake and decorate with pistachios. Serves 8-10 people
Vegan Chocolate Tiffin
Ingredients:
200g biscuits (Hobnobs, rich tea or vegan digestives - check ingredients for milk)
100g vegan margarine (or 50/50 with peanut butter)
2 tbsp maple or golden syrup
1 tbsp sugar
2 tbsp cocoa powder
120g dried fruit (cranberries, sultanas or raisins)
Handful of chopped nuts (optional)
100g 75% dark chocolate
Method: Bash the biscuits into little pieces (fun!). Melt the margarine, sugar and syrup in a large pan until mixed together. Take off the heat and add cocoa powder, biscuits fruit and nuts. Mix until everything is coated then push mixture into a square tin and refrigerate. Melt the dark chocolate in a bowl over a pan of boiling water, remove the tin from the fridge and pour over melted chocolate to form a top. Pop in the fridge again before cutting into squares.
Makes 12-15 pieces
Carrot Cake (vegan)
Ingredients:
200g plain flour
65g wholemeal flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/4 tsp salt
40g desiccated coconut
100g coconut oil
170g maple syrup
juice and zest of one orange
1/2 tsp cider vinegar
1 tsp rum
few drops of vanilla extract
330g grated carrots
60g raisins
80g chopped walnuts
220ml soya or oat milk
2 tbsp soya cream
3 tbsp maple syrup
3 tbsp cornflour
3 drops of vanilla extract
6 drops of pure orange extract or 1 tbsp grated orange zest
Method: Sift the dry ingredients together and add the desiccated coconut. Warm the coconut so that it liquefies, then in a separate bowl mix it together with the syrup, juice, zest, vinegar and rum. Add the carrots, raisins and nuts then combine the two mixtures together. Spoon into a 23cm (9") lined cake tin and bake at 180*C for 30 mins. Allow to cool. For the topping, mix a tiny bit of milk with the cornflour to make a paste. Heat all the other ingredients together until nearly boiling then whisk in the cornflour paste until it thickens enough to coat a spoon without dripping. Spread over the cake and allow to cool completely. Decorate with orange zest.
Makes 8 - 10 slices
Vegan Chocolate Cake
Ingredients:
160g plain flour
50g cocoa powder
200g caster sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
240ml warm water
75ml sunflower oil
1 tsp vanilla extract
1 tsp cider vinegar
120ml soya milk
2 tsp vegan butter
320g dark chocolate
Method: Sieve all the dry ingredients together. Whisk the oil, water, vanilla and vinegar in another bowl then combine. Pour the batter into two 20cm lined cake tins and bake for 20-25 mins at 180*C/ Gas 4 until an inserted skewer comes out clean. Leave to cool. For the ganache, heat the milk and butter until the butter melts, add the broken chocolate pieces and stir until everything is melted and you have a glossy mixture. Top both cakes and sandwich together. Instead of the ganache you could make a vegan buttercream by creaming 4oz soya margarine, 7oz icing sugar and 1oz cocoa powder together.
Serves 8 - 10 people
Sticky Orange Almond & Polenta Cake
(can be vegan, gluten, nut & dairy free)
Ingredients:
2 seville oranges
2 lemons
180g ground almonds (or desiccated coconut)
4 eggs (or flax eggs, see intro)
1 pinch salt
170g golden caster sugar
80ml light olive oil
150g polenta
10g baking powder (check it’s gluten free if needed)
150ml freshly squeezed orange juice (about 3 oranges)
75g caster sugar
Method: Boil 1 orange and 1 lemon for 30 mins, take off the heat, allow to cool then cut in half to remove the pips. Blitz the cooked fruit in a food processor along with the juice from the other orange and lemon. In a separate bowl beat the eggs with the salt, add the sugar, then the orange paste, almonds and olive oil and beat again. Gently fold in the polenta and baking powder. Pour mixture into a 23cm round greased tin and bake for 50 mins on 180*C/gas 4. To make the syrup, simmer the orange juice and sugar in a pan over a low heat until glossy. When the cake is cooked, turn out of the tin and pour the syrup over the cake.
Makes 10-12 slices
Vegan Chocolate Brownies with sweet potato & beetroot
Ingredients:
75g cocoa powder
100g ground almonds
100g self raising flour
30g pecan nuts or walnuts
30g chocolate drops or nibs
100g dried apricots
100g medjool dates
250g fresh beetroot grated
250g sweet potato
100g coconut oil
50ml almond milk
maple syrup or a splash of liqueur to taste!
Method: Cook the sweet potatoes in their skins and allow to cool. Line a 24 x 33cm tin with parchment. Scoop out the soft potato and blitz together with the apricots, dates, beetroot, oil and almond milk in a food processor. Mix the dry ingredients together with the nuts and chocolate drops or nibs before adding the puree and mix well. Add maple syrup or liqueur to taste. Push it into the corners of the tin and bake for 20-25mins at 180*C. Allow to cool and cut into squares. You may wish to decorate with chocolate icing or melted chocolate depending on how sweet you like it!
Serves 10-12 people
Sam's Dairy-free Vegan Lemon Cheesecake
Ingredients:
30g coconut oil
100g blanched almonds
100g medjool dates
pinch of salt
300g soaked cashew nuts
2 1/2 tbsp agave syrup
50g coconut oil
150ml almond milk
2 lemons - zested and juiced
Method: Put the cashew nuts in a bowl, cover with boiling water and leave to soak for one hour or preferably overnight. Blitz the almonds, dates oil and salt in a food processor and press into a 23cm tart tin. Put into the fridge to set. Drain the cashews and put into a food processor (Nutribullet is best). Add the syrup, melted oil, milk, lemon juice and most of the zest and blitz until creamy. Spoon onto the base and put into the fridge for a couple of hours. Decorate with the remaining lemon zest.
Baked Strawberry Cheese-less Cheesecake (vegan)
Ingredients:
50g coconut oil
150g blanched almonds
150g medjool dates
pinch of salt
125g strawberries
125g raspberries
4 tbsp soya cream
1 uncooked beetroot
400g firm tofu
150g silken tofu
90g light brown sugar
6 tbsp cashew butter
6 tbsp cornflour
250g strawberries
100ml water
1/2 tsp agar-agar powder
3 tbsp light brown sugar
Method: Blitz the almonds, dates oil and salt in a food processor and press into a 25cm spring-form tin. Refrigerate to set. Blitz the strawberries, raspberries and cream in a food processor and strain through a sieve to remove the seeds. Blitz the beetroot with a little water and retain 8 tbsp of the juice. Whiz the beetroot, berries, tofu, sugar, butter and cornflour together and pour onto the base. Cook for 45 mins at 180*C/Gas 4. Leave to cool. For the coulis, blitz the strawberries and water and pass through a sieve to remove the seeds. Pour into a pan, add the agar-agar and sugar and boil for 2 mins stirring all the time. Pour over the cheesecake and refrigerate for 2 hours. Keeps for two days in the fridge.
Serves 10 - 12 people
Choc Nut Cookies (vegan)
Ingredients:
175g vegan margarine
200g light brown sugar
170g dark chocolate
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
few drops of vanilla extract
150ml soya milk
320g plain flour
130g dark chocolate chips
150g hazelnuts
Method: Cream the margarine and sugar. Add the melted chocolate then the soya milk and combine. Sift the dry ingredients and mix everything else together. Line a tray with parchment paper and make little balls of dough. Bake in the oven for 12-15 mins at 180*C/ Gas 4.
Makes about 32 cookies
Coconut Cake with Berries from the Garden
Ingredients:
8oz marg/butter
8oz caster sugar
4 free range or flax eggs
1oz desiccated coconut
7oz plain flour
2 tsp baking powder
grated rind of 1 lemon
5oz fresh berries or currants
7fl oz double cream
4oz lemon curd
3oz fresh berries or currants
Method: Cream sugar, butter and eggs together until fluffy. Sift the flour and baking powder, fold into the mixture with lemon rind and coconut, then fold in the berries. Divide between two 18 cm (7 inch) greased and lined sandwich tins and bake at 180*C/ 350*F/ gas 4 for 20 mins. Allow to cool before adding the topping.
Lemon cream: Whip the double cream until stiff then whip in the lemon curd. Divide between two cakes and sandwich together. Decorate with remaining berries (see photo).
Vegan Spicy Apple Cake
Ingredients:
300g eating apples ie. Cox
150g vegan margarine ie. Flora
150g light soft brown sugar
200g plain flour
150ml almond milk
1 tbsp apple cider vinegar
1 flax egg*
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp bicarbonate of soda
50g sultanas (optional)
flaked almonds (optional)
Method: Make the flax egg by mixing 1 tbsp ground flax seeds with 3 tbsp boiling water and leave for at least 5 mins. In another cup combine almond milk and vinegar and leave to stand. Core the apples, chop a third and thinly slice the rest. Cream together the butter and sugar then beat in the flax egg followed by the milk mixture. Mix all the dried ingredients together and combine along with the chopped apple and sultanas. Pour into an 8 inch round cake tin, arrange the sliced apple on the top and sprinkle with sugar or flaked almonds. Bake at 180*C for 25-30 mins until brown.
Kay's Courgette, Pistachio & Lime Cake
Ingredients:
250g courgettes (I used yellow ones from my garden)
2 free range or flax eggs
125ml vegetable oil
150g caster sugar
225g self-raising flour
1/2 tsp baking powder
1/4 tsp salt
zest of half an unwaxed lime
100g full-fat cream cheese
250g icing sugar (I used 100g)
zest and juice of half a lime
30g pistachio nuts
Method: Grate courgettes coarsely (no need to peel). Put eggs, oil and sugar in a bowl and beat. Fold in flour, baking powder and salt. Stir in courgettes and zest (I also added 100g desiccated coconut). Pour mixture into 20cm lined tin and bake at 180*C/ gas 4 for 35-40 mins. Check with a skewer that it's completely cooked then leave to cool before putting on the topping which is cream cheese, zest, juice and icing sugar mixed together and poured over the top. It drizzles down the sides a bit too. Then sprinkle the nuts and store in the fridge.
Mincemeat Fruitcake
This quick to make fruitcake uses up any leftover jars of mincemeat after Christmas!
Ingredients:
150g marg/soft butter
150g light brown sugar
2 flax eggs
225g self raising flour
225g mincemeat
100g currants
100g sultanas
blanched almonds for the top
Method: Mix together all the ingredients except the almonds. Spoon into a lined 2lb loaf tin and bake at 160*C/ 325*F/ gas 3 for 70-80 mins.
Coffee & Walnut Cake
Ingredients:
6oz marg/butter
6oz caster sugar
3 free range/flax eggs
6oz self raising flour
1tsp instant coffee dissolved in hot water
8oz icing sugar
2tsp instant coffee dissolved in hot water
4oz butter
Method: Cream sugar and butter together until fluffy. Add the eggs and coffee and beat. Sift the flour, fold into the mixture, divide between two 18 cm (7") lined sandwich tins and bake at 190*C/ 375*F/ gas 5 for 20 mins.
For the filling: Sift icing sugar, cream in the butter and add the dissolved coffee. Decorate with walnut halves.
Chocolate, Rosemary & Olive Oil Cake
Ingredients:
125g golden caster sugar
300g plain flour
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
150ml sparkling water
250ml olive oil
2 sprigs rosemary needles
150g dark chocolate chips
Demerara sugar
Method: Sift all the dry ingredients together. Add the olive oil and rosemary and whisk. Gently mix in the choc chips and sparkling water. Pour the mixture into a loaf tin, sprinkle with demerara sugar and bake at 180*C/ gas 4 for 45 mins.
Mum’s Bakewell Tart
Ingredients:
8oz butter
8oz caster sugar
2 free range or flax eggs
3oz ground almonds
5oz ground rice
1tsp almond extract
Raspberry jam
Shortcrust pastry block
Flaked almonds to decorate
Method: Line 8 inch flan case with shop-bought shortcrust pastry. Prick the base and spread generously with raspberry jam. Melt the butter in a pan, stir in sugar and cook for 1 min. Take off the heat and add eggs, ground almonds, rice and extract. Mix well and pour into the flan case. Sprinkle the top with flaked almonds and bake 180*C/ 350*F/ gas 4 for 30 mins. Serve with fresh raspberries!
Sticky Ginger Syrup Loaf
Ingredients:
225g golden syrup
100g vegan marg/butter
100g soft brown sugar
75g stem ginger in syrup drained and chopped (reserve the syrup for the glaze)
2 flax eggs
200ml soya or nut milk
225g self raising flour
1 tbsp ground ginger
1 tsp bicarbonate of soda
1 tsp salt
50g sultanas
Method: In a big pan, gently melt golden syrup, butter and sugar together. Take off the heat and mix in the flax eggs, milk and chopped ginger. Sift all the dried ingredients together and whisk into the mixture, then add the sultanas. Pour into a lined 900g (2lb) loaf tin and bake at 180*C/ 350*F/ gas 4 for 50-60 mins or until no mixture sticks to the skewer. Remove from the oven and drizzle with stem ginger syrup. Decorate with diced stem ginger.
Links to other fabulous recommended recipes
Cinnamon Nutella Cake
http://www.bbcgoodfood.com/recipes/1688/cinna mon-nutella-cake
Sara Blackmore’s Beetroot Cake
http://www.abelandcole.co.uk/recipes/sara-blackmores-beetroot-cake
Blackcurrant Drizzle Cake
http://theenglishkitchen.blogspot.co.uk/2011/07/ black-currant-drizzle-cake.html
Lindsay's Coconut and Cranberry Cookies
Ingredients:
300g softened butter
250g granulated sugar
1 tablespoon grated orange peel and/or a teaspoon of orange essence
390g plain flour
1 teaspoon baking powder
1.5 cups dried cranberries
1.5 cups dried coconut
Method: Beat together butter, sugar and orange zest until smooth. Mix flour and baking powder and add to the butter mixture until the dough comes together. Stir in cranberries and coconut. Shape the dough into 1 inch balls, flatten them and put on baking sheets. Bake at 350* F/ 175*C until the cookie edges begin to brown after about 8-10 mins. A shorter baking time will yield a chewier cookie and a longer baking time yields a crisper one.
Fanouropita (Greek Cake For Lost Things)
[Ask Kate about the lost dentures... it's a true story!!! ]
Ingredients:
1/2 cup corn oil
1/2 cup orange juice and zest
1 tsp baking soda
dash of whisky or cognac
1 1/2 cups self raising flour
1 1/2 cup of chopped nuts (walnuts, almonds, hazelnuts)
1 tsp ground cinnamon
1/4 tsp ground cloves
4 eggs
1 cup sugar
sesame seeds
Method: Mix the orange juice and baking soda together then combine with the corn oil and booze. In an other bowl mix together the flour, nuts and spices. Whisk the eggs and sugar together. Put the oil mixture into the flour bowl and mix well, then fold in the whisked eggs. Put into a large square tin, sprinkle sesame seeds over the top and bake at 180*C for about 30 mins.
Ioanna's Coconut Balls
Ingredients:
400g condensed milk
400g desiccated coconut (set aside 1 cup for rolling balls in)
100g packet of shortbread biscuits
2 Oreo biscuits
Almonds, walnuts, chocolate chips, dried fruit of your choice.
Method: Roughly chop the nuts and dried fruit, bash the biscuits into small pieces. Combine all the ingredients, divide up and roll into small balls. Coat the outside with the reserved coconut, vermicelli, chopped nuts or cocoa powder. Yummy with a cup of coffee and they keep in the fridge for ages (only if well hidden!!).