Vegan orange cake

I have baked many things since I began this blog, but a lot of the recipes have been with hard-to-get fruits or unusual combinations. I have not made many of the standard bakes, like a sponge cake, with normal flavours like orange and lemon. So I decided it's about time I do so, starting with this delicious and oh-so-simple orange cake. Give it a go :D

Ingredients
1 1/2 cups plain flour
1 cup sugar (I reduced this to 3/4)
1 tsp bicarbonate of soda
1/2 tsp salt
1 cup orange juice
1/3 cup vegetable oil
1 tbsp vinegar
1 tsp vanilla extract
zest of a large orange
Method

1. Preheat the oven to 180 degrees C and line a 8 inch cake tin with grease proof paper.
2. In a large bowl, mix together the flour, sugar, bicarbonate of soda and salt.
3. In another bowl, whisk the juice, oil, vinegar, vanilla and orange zest until bubbly. Pour into the dry ingredients and fold until just combined. 
4. Pour the batter into the cake tin and bake for 40-45 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes before removing from the cake tin and cooling completely in a wire rack. Very orange-y, yum!

Original recipe: Vegan orange cake

Vegan mango cake or cupcakes

Mango mania! I discovered the recipe for this cake a while ago but somehow never got round to baking it. This week I asked my mum to buy a couple of tins of mango puree and oh my god the cake was simply divine! Why oh why did I wait so long to bake it? It was devoured within a couple of day so of course I had to make more, but the second time round I made cupcakes instead. They of course turned out just as yummy, as I'm sure the other students on my will attest to. I took some cupcakes with me to celebrate the last day of our last attachment ever earlier this week :D

Makes 1 cake (8-12 slices) or 12 cupcakes
Ingredients
1 1/2 cups plain flour
2 tsp baking powder
1/2 tsp salt
1 tsp cardamom powder
1 1/2 cups mango puree (you can use fresh mangoes, it takes 4-5, or use tinned mango puree like I did)
1/3 cup oil
1/3 cup sugar (double if using fresh mangoes - the tinned mango is sweetened)
1 tsp vanilla extract

Method

1. Preheat the oven to 180 degrees C and line a 8 inch cake tin with grease proof paper. If you want to make cupcakes instead, line a muffin tin with cupcake cups.
2. In a bowl sift the flour, salt and baking powder. Add the cardamom and mix until blended.
3. In another large bowl, whisk together the mango, oil, sugar and vanilla. Slowly add the flour a little at a time and stir until just combined.
4. To make a cake pour the batter into the cake tin and smooth the top. Bake for 40-45 minutes or until a toothpick comes out clean and allow to cool for 10 minutes before removing from the tin. To make cupcakes divide the batter into the 12 cupcake cups and bake for 20-25 minutes or until a toothpick comes out clean. Serve warm or cold, yummy either way!

Original recipe: Eggless mango cake

Vegan red velvet brownies

For my last recipe of the baking-filled week, I tried another red velvet recipe. Like the red velvet cupcakes I made earlier, these are also made with beetroot as well as kidney beans to give the red colour. Unfortunately they haven't come out red (the eternal red velvet problem) - but they do taste nice, albeit quite bean-y. As a bonus, they are pretty healthy.

Ingredients
1 cup red kidney beans
1/2 cup chopped cooked beetroot (roughly 1 small beetroot)
1/4 cup cocoa powder
3/4 tsp baking powder
1/8 tsp bicarbonate of soda
1/8 tsp salt
3/4 cup sugar
1/2 cup ground flax/ linseed
4 tbsp apple sauce
1 tsp vanilla extract
Method

1. Preheat the oven to 180 degrees C and grease an 8x8 inch tin with soya margarine.
2. In a food processor, puree the kidney beans and beetroot - it takes a while so be patient. Add the apple sauce and vanilla and pulse a few times to mix.
3. In a large bowl combine the cocoa powder, baking powder, bicarbonate of soda, salt, sugar and linseed. Add the bean and beetroot mixture and fold until well mixed.
4. Spoon the batter into the prepared tin and bake for 35 minutes, turning halfway through. When removing from the oven, test with a toothpick - some batter should cling to the toothpick.
5. Allow to cool completely and refrigerate for an hour before cutting.

Original recipe: Healthy vegan red velvet brownies

Vegan sweet potato spice cake

Happy Valentine's day! Here's the second last recipe of the week - a yummy sweet treat for this special day. Enjoy!

Serves 16
1/2 cup raisins
3 cups plain flour
1 tbsp baking powder
2 tsp bicarbonate of soda
1 tsp salt
2 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp mixed spice
3/4 cup vegetable oil
1/2 cup dark brown sugar
1/2 cup sugar
1 cup soya milk
2 tbsp lemon juice
3 cups finely grated sweet potato (1 medium or 2 small sweet potatoes)
1/2 cup chopped walnuts (or nuts of your choice)
Tofu frosting
Method

1. Preheat the oven to 180 degrees C. Grease a 10-inch cake tin with soya margarine.
2. place the raisins in a small bowl and cover with boiling water for 10 minutes, then drain and set aside.
3. In a bowl combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and mixed spice. In a separate large bowl, whisk together the milk and lemon juice.
4. Stir the flour mixture into the oil mixture until a thick batter forms. Fold in the sweet potato, nuts and raisins. Pour the batter into the prepared cake tin and bake for 1 hour or until a toothpick comes out clean. Allow to cool for 10 minutes before removing from the tin to cool completely.

Original recipe: Sweet potato spice cake

Vegan corn muffins

For my 5th recipe of the week I have found another simple but spectacular recipe - vegan corn muffins. Of course the taste is amazing, but more than that the texture is just right! These are ones that I will definitely be making again and again and only take 10 minutes to prepare.

Makes 12
Ingredients
1 cup plain flour
1 cup cornmeal aka coarse corn flour/ polenta flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup oil
3/4 cup soya milk
2 tbsp soya yogurt
1 tsp vanilla extract
1/4 tsp finely grated lemon zest
Method

1. Preheat the oven to 200 degrees C and line muffin tray with muffin cups.
2. In a large bowl, sift together the flours, baking powder, salt and sugar. 
3. In a separate bowl whisk together the oil, milk, yogurt and vanilla. Fold the wet ingredients into the dry, adding the lemon zest halfway. 
4. Once just combined fill each cup 2/3 full - don't overfill as they will spill over. Bake for 20-25 minutes or until a toothpick comes out clean.

Original recipe: Sunny corn muffins

Week 26 Dish 2: Vegan red velvet cupcakes

LAST OFFICIAL RECIPE!!

I have completed my baking challenge!! I can't believe that it's been 6 whole months since I began. I am very proud of myself. Of course I plan to continue baking but with exams around the corner I'm sure it won't be as often. Thank you to everyone who has taken the time to read my post and I really hope you have enjoyed drooling at/ baking/ eating them!

For my last official recipe to you all (though I am still going to give you 3 more this week) I have baked vegan red velvet cupcakes which are coloured with beetroot instead of food colouring. Perfect for Valentine's day of course! They turned out really yummy but not as red as I hope - though they are a lovely deep red inside. I do think the recipe needs a bit of tweaking though as they did sink after I took them out of the oven. I didn't top them with frosting but here is a recipe for tofu frosting.

Makes 12
Ingredients
1 1/4 cup plain flour
1/4 cup sugar
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup pureed cooked beetroots (about 2-3 large beetroots)
1/2 cup honey/ agave/ maple syrup
1/3 cup melted coconut oil
2 tbsp lemon juice
1 tsp vanilla extract
Method

1. Preheat the oven to 180 degrees C and line a muffin tray with muffin cups.
2. In a large bowl, combine the flour, sugar, baking powder and salt.
3. In a food processor process the beetroot, honey, coconut oil, lemon juice and vanilla until completely smooth. Pour this into the dry ingredients and fold until just combined.
4. Spoon the batter into the prepared cup and bake for 18-22 minutes or until a toothpick comes out clean. Allow to cool completely before frosting if you are frosting them.

Original recipe: Red velvet cupcakes

Week 26 Dish 1: Valentine's vegan chocolate chip cookie pie

2nd last official recipe!

For my first official recipe of the week, and a potential Valentine's day treat, I have found a yummy and fairly healthy chocolate-chip cookie pie! Aren't you just drooling after reading that? I was really looking forward to baking this and I am so glad I did. You won't believe what it's made of - beans. Yes, beans. You may be skeptical but let me assure you it's worth the risk. If you bake it for your significant other, or friends and family that you love, I promise they will love you more for it - don't knock it till you've tried it!

Makes 8-12 slices
Ingredients
1 cup oats
4 tbsp sweetener granules or sugar
3/4 tsp salt
2 tsp baking powder
1/2 tsp bicarbonate of soda
500 g white beans - I used drained tinned cannellini
300 g pitted dates
1/4 cup unsweetened applesauce
2/3 cup soya milk
3 tbsp oil
1 tbsp vanilla extract
1 cup vegan dark chocolate chips
Method

1. Preheat the oven to 180 degrees C and grease a 10 inch springform cake tin (or two 8 inch ones).
2. Combine the oats, sweetener, salt, baking powder and bicarbonate of soda in a bowl. In another bowl mash the beans and add the dates, applesauce, milk, oil and vanilla extract.
3. Spoon about 1/3 of the contents of each bowl into a food processor and blend until smooth, and scoop into a large bowl. Repeat the process twice more.
4. Stir the chocolate chips into the blended mixture and pour the batter into the prepared cake tin. Bake for 35-40 minutes, then cool at least 15 minutes before removing. Store in the fridge. In my opinion it tastes best cold with the crunchy chocolate bits, YUM!

Original recipe: Chocolate-chip cookie pie