Category Archives: Cakes

Vegan Victoria Sponge Cake

Treat yourself to this delicious vegan victoria sponge cake that is 100% vegan and gluten-free! It makes a tasty afternoon snack! It has taken me 2 days and 2 ovens but I have finally done it! Hope you enjoy this recipe!

Vegan Victoria Sponge

Vegan Victoria Sponge Recipe

Sponge Cake Ingredients

100g Buckwheat flour

300g White rice flour

200g Golden caster sugar

4tsp Baking powder

2tbsp Coconut oil + extra for greasing

3tbsp Ground flaxseed + 600ml water (3 flax eggs)

Strawberry Jam Ingredients

100ml Water

100g Strawberries

50g Golden caster sugar

Vegan Cream Ingredients

100g Cashew nuts

1 Ripe banana

Instructions

Soak the cashew nuts in water overnight.

Preheat the oven to 200C/180C fan.

Grease two 20cm springform cake tins with coconut oil.

Sieve the dry ingredients, including the buckwheat flour, rice flour, caster sugar and baking powder, into a large bowl.

With a spoon push the flour to the sides of the bowl to make a hole in the middle. Add the coconut oil. Now mix the flaxseed and water together in a glass to make the flax eggs. Pour half the flax egg mixture into the gap and begin to mix in the flour using a wooden spoon. Pour in the rest of the flax eggs. Mix it together very quickly as the baking powder will start working and you want to get it in the oven as soon as possible. You can use an electric whisk for a smoother mixture.

Now pour half the mixture into each of the cake tins and put in the preheated oven immediately. Bake for 20-30 minutes. You can put a skewer in the cake and if it comes out dry you know the cake is cooked.

While the cake is cooking, prepare the strawberry jam. Add the water and the strawberries to a pan on a medium heat. Mush up the strawberries using a wooden spoon. Heat until the strawberries begin to soften. Now add in the sugar. Heat until the sugar has dissolved. Now bring the mixture to the boil. Boil for 15-20 minutes stirring regularly. Finally pour the mixture into a jam jar and leave to set.

While the cake is cooking, prepare the vegan cream. Drain the soaked cashews and add them to a blender with the chopped banana. Blend on full power until you have a smooth, creamy mixture. You may need to push down the sides of the mixture and blend again.

Remove the cakes and leave to cool. Next spread on a layer of the strawberry jam onto the top surface of one of the cakes. Now spread a layer of the vegan cream on top of the jam. Finally you can carefully place the second cake on top of the vegan cream and voila!

Store in an airtight container and eat within 3-4 days.

Vegan Victoria Sponge Cake

Vegan Victoria Sponge Cake

Ingredients

    Sponge Cake Ingredients
  • 100g Buckwheat flour
  • 300g White rice flour
  • 200g Golden caster sugar
  • 4tsp Baking powder
  • 2tbsp Coconut oil + extra for greasing
  • 3tbsp Ground flaxseed + 600ml water (3 flax eggs)
    Strawberry Jam Ingredients
  • 100ml Water
  • 100g Strawberries
  • 50g Golden caster sugar
    Vegan Cream Ingredients
  • 100g Cashew nuts
  • 1 Ripe banana

Instructions

  • Soak the cashew nuts in water overnight.
  • Preheat the oven to 200C/180C fan.
  • Grease two 20cm springform cake tins with coconut oil.
  • Sieve the dry ingredients, including the buckwheat flour, rice flour, caster sugar and baking powder, into a large bowl.
  • With a spoon push the flour to the sides of the bowl to make a hole in the middle. Add the coconut oil. Now mix the flaxseed and water together in a glass to make the flax eggs. Pour half the flax egg mixture into the gap and begin to mix in the flour using a wooden spoon. Pour in the rest of the flax eggs. Mix it together very quickly as the baking powder will start working and you want to get it in the oven as soon as possible. You can use an electric whisk for a smoother mixture.
  • Now pour half the mixture into each of the cake tins and put in the preheated oven immediately. Bake for 20-30 minutes. You can put a skewer in the cake and if it comes out dry you know the cake is cooked.
  • While the cake is cooking, prepare the strawberry jam. Add the water and the strawberries to a pan on a medium heat. Mush up the strawberries using a wooden spoon. Heat until the strawberries begin to soften. Now add in the sugar. Heat until the sugar has dissolved. Now bring the mixture to the boil. Boil for 15-20 minutes stirring regularly. Finally pour the mixture into a jam jar and leave to set.
  • While the cake is cooking, prepare the vegan cream. Drain the soaked cashews and add them to a blender with the chopped banana. Blend on full power until you have a smooth, creamy mixture. You may need to push down the sides of the mixture and blend again.
  • Remove the cakes and leave to cool. Next spread on a layer of the strawberry jam onto the top surface of one of the cakes. Now spread a layer of the vegan cream on top of the jam. Finally you can carefully place the second cake on top of the vegan cream and voila!
  • Store in an airtight container and eat within 3-4 days.
  • http://www.katesvegancooking.co.uk/2015/08/16/vegan-victoria-sponge-cake/

    Vegan Chocolate Cake!

    Indulge in this delicious, guilt-free chocolate cake made without dairy, eggs or gluten. It is so simple to make and your friends and family will love it! I used the same ingredients as in my Vegan Chocolate Muffins recipe to make this chocolate cake and used my Raw Chocolate Mousse recipe to make the tasty chocolate icing! I plan to make it as a birthday cake on my birthday!

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    Cake Ingredients

    150g              Quinoa

    150g              Brown Rice

    1tbsp             Coconut Oil

    3tbsp             Ground Flaxseed

    5tbsp             Cacao Powder

    6tbsp             Agave Nectar

    1tsp               Apple Cider Vinegar

    3tsp               Baking Soda

    1/4tsp            Pink crystal salt

    500ml            Almond Milk

    Chocolate Icing Ingredients

    1                     Ripe Avocado

    4tbsp              Cacao powder

    2tbps              Agave nectar

    300ml             Almond milk

    1/4tsp             Pink crystal salt

    Topping

    100g               Raspberries

    Method

    Preheat the oven to 180C.

    Grease a cake tray with the coconut oil.

    Add the quinoa and brown rice into a Vitamix blender and blend on full power for 30 seconds to make the flour. Now add in all the other ingredients. Blend for 30 seconds until well mixed.

    Next pour the mixture into the cake tray.

    Bake in the middle of the oven for 25 minutes.

    When the cake is cooked, leave it to cool for 5 minutes and then carefully remove it from the tray and place on a rack to cool.

    Now make the icing. Add the icing ingredients into the blender and blend for 30 seconds on full power until well combined.

    Spoon out the icing on top of the cake and spread evenly with the back of a spoon. Place the raspberries around the edge of the cake.

    Store in the fridge and eat within 4 days.

    Vegan Chocolate Muffins

    Treat yourself to these delicious yet healthy gluten-free, vegan chocolate muffins! They are perfect to have as an afternoon snack and will satisfy your sweet tooth! The quinoa and brown rice make them high in vegan protein!

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    Makes 12

    90g                 Quinoa

    90g                 Brown Rice

    1tbsp              Coconut Oil

    2tbsp              Ground Flaxseed

    3tbsp              Cacao Powder

    4tbsp              Agave Nectar

    1tsp                Apple Cider Vinegar

    2tsp                Baking Soda

    1/4tsp             Pink crystal salt

    300ml              Almond Milk

    Preheat the oven to 180C.

    Grease each section of a muffin tray with coconut oil.

    Add all the ingredients into a Vitamix blender. Blend for 30 seconds until well mixed.

    Next spoon the mixture into the 12 sections of the muffin tray. Fill up each section to about ¾ full.

    Bake in the middle of the oven for 25 minutes.

    When they are cooked, leave them to cool for 5 minutes and then carefully remove each muffin and place on a rack to cool.

    Store in a cool, dry place and eat within 5 days.

     

    My Vegan Chocolate Muffins recipe is featured in the ChefChili app!

    ChefChili

    Gluten Free Blueberry Muffins

    Treat yourself to these tasty gluten free blueberry muffins for an afternoon snack! They are made using quinoa and brown rice flour and are 100% gluten free!

    Gluten Free Blueberry Muffins

    Makes 12

    Ingredients

    75g                 Quinoa

    75g                 Brown Rice

    2tbsp              Ground Flaxseed

    1tsp                 Apple Cider Vinegar

    2tbsp              Desiccated Coconut

    4tbsp              Agave Nectar

    30g                 Raisins

    75g                 Walnuts

    1tsp                 Baking Soda

    1tsp                 Cinnamon

    1/4tsp             Pink crystal salt

    300ml             Almond Milk

    150g               Blueberries

    Method

    Preheat the oven to 180C.

    Rinse and then ground the quinoa and brown rice in the blender.

    Add in all the ingredients except the blueberries into the blender. Blend for 1 minute until well mixed.

    Now stir in about 100g of the blueberries.

    Next, spoon the mixture into the 12 sections of a muffin tray. Fill up each section to about ¾ full. Drop the extra blueberries on top.

    Bake in the oven for 25 minutes.

    When they are cooked, leave them to cool for 5 minutes and then carefully remove each muffin and place on a rack to cool for about 15 minutes.