Ruby Tandoh’s chocolate fudge cake
Many darkish goodies are vegan even when they’re not specialist vegan manufacturers, so merely examine the wrapper.
For the sponge
125g pitted dates, coarsely chopped
1 tsp bicarbonate of soda (non-obligatory)
100ml boiling water
50ml soya milk
1 tsp vanilla extract
150ml sunflower or almond oil
100g comfortable gentle brown sugar
150g plain flour
4 tbsp cocoa powder
2 tsp baking powder
1½ tsp floor ginger
1 tsp cinnamon
¼ tsp chilli powder
A pinch of floor cloves
A pinch of salt
For the icing
100g darkish chocolate
3 tbsp golden syrup
1 tbsp soya milk
1 Preheat the oven to 180C/350F/fuel 4. Grease and line a springform or unfastened‑bottomed spherical 20cm cake tin.
2 Soak the dates with the bicarbonate of soda within the boiling water for 10‑15 minutes, or till softened. The bicarbonate of soda helps to tenderise the dates, however isn’t essential when you can wait just a few extra minutes for them to melt naturally within the scorching water. Once comfortable, mix the dates together with their soaking liquid to a puree.
3 Stir collectively the date puree, soya milk, vanilla extract, oil and sugar in a big bowl, whisking till easy. In a separate bowl, sift the flour and cocoa powder collectively then stir within the baking powder, spices and salt. Add the dry components to the moist combination and beat vigorously for 1 minute. I normally fold cake components collectively as gently as attainable to keep away from “activating” the elastic gluten within the flour, however for this batter the alternative is critical: because the cake incorporates no eggs to bind it, we want the gluten for construction.
4 Spoon the batter into the ready tin and bake for 35-45 minutes – or so long as it takes for the cake to rise, set and start to shrink away from the edges of the tin. When it’s prepared, a knife inserted into the centre ought to come out with none crumbs caught to it. Leave the cake to chill in its tin earlier than turning out (it’ll be very comfortable and fragile when freshly baked).
5 Once the cake is cool, put together the icing: soften the chocolate both within the microwave or over a pan of gently simmering water. Stir within the golden syrup, then the soya milk. If it’s very runny, go away it to chill and thicken for a couple of minutes. Slather it everywhere in the prime and sides of the cake, and don’t fear if it appears somewhat messy – artfully label it “rustic” and also you’ll be past criticism.
Solla Eiriksdottir’s cheesecake with blueberries
You might want to make this a minimum of 3 hours earlier than serving.
Serves 10 – 12
For the filling
450g cashew nuts
240g maple syrup
4 tbsp lemon juice
2 tsp vanilla powder
2 tsp probiotic powder
A small pinch of salt
160g coconut oil
2 tbsp floor chia seeds
For the crust
280g dried mulberries
60ml coconut oil, liquefied
A pinch of sea salt
For the topping
275g blueberry jam
150g contemporary blueberries
1 Line a 23 cm-round cake tin with parchment (baking) paper. For the filling, put the cashew nuts right into a bowl, pour in sufficient water to cowl, and soak for about 2 hours. Drain and discard the soaking water. Set apart.
2 Meanwhile, make the crust (base). Put the pecans, mulberries, oil and salt right into a meals processor and mix till all of it sticks collectively, however remains to be somewhat coarse. Press the combination into the ready pan along with your fingertips. Make positive it covers the underside of the pan in a good layer.
3 To make the filling, put the drained cashew nuts right into a high-speed blender or meals processor with the maple syrup, lemon juice, vanilla, probiotic powder and salt. Blend. Add the coconut oil and chia seed and mix briefly. Pour the combination over the crust and chill in a single day within the fridge or for 3-4 hours within the freezer till the filling is agency. Top with a layer of blueberry jam and contemporary blueberries and serve.
Raw: Recipes for a Modern Vegetarian Lifestyle by Solla Eiríksdóttir (Phaidon)
Katy Beskow’s carrot cake flapjacks
The pleasure of a carrot cake crumbled right into a chewy snackable sq., these are candy, nutty and fruity.
4 tbsp sunflower oil
4 tbsp golden syrup
1 tsp floor cinnamon
½ tsp floor nutmeg
150g rolled oats
1 tbsp raisins
1 tbsp chopped walnuts
1 carrot, roughly grated
1 Preheat the oven to 200C/400F/fuel 6. Line a 30x20cm baking tray with baking paper.
2 In a big bowl, combine collectively the sunflower oil, golden syrup, cinnamon and nutmeg till totally mixed.
3 Tip within the oats, raisins and walnuts and stir vigorously to coat within the syrup combination, then stir by means of the carrot.
4 Press the combination into the ready baking tray, utilizing the again of a spoon to easy the highest. Bake for 12 minutes, then enable to chill within the tin earlier than slicing into even squares. The flapjacks will grow to be firmer and chewy when cool.
15-Minute Vegan by Katy Beskow (Quadrille)
Sue Quinn’s orange and olive oil syrup cake
Fragrant, dense and doused in syrup, that is great as a cake or pudding. If you don’t wish to add the orange slices on prime, be happy to omit this step.
100ml gentle olive oil, plus further for oiling
425g caster sugar, plus 3 tbsp further for the syrup
About 100ml non-dairy milk
1 tsp vanilla
Seeds of 20 cardamom pods, crushed
225g self-raising flour
1 tsp baking powder
½ tsp high quality salt
1 Set the oven to 170C/325F/fuel 3½. Lightly oil a 22cm loose-bottomed cake tin and line the bottom with baking paper.
2 Finely slice 1 orange, leaving the pores and skin on. Dissolve 200g in a pan with 200ml water. Add the orange slices. Simmer gently for 1 hour or till comfortable. Remove from the syrup with a slotted spoon and prepare neatly within the base of the ready tin.
3 Meanwhile, peel 1 of the remaining oranges and blitz the flesh. Pour right into a measuring jug, add 100ml oil and sufficient milk to make 300ml of liquid. Add the vanilla.
4 Combine the flour, baking powder, salt, 225g of sugar and 1/2 the bottom cardamom. Add the finely grated zest of the remaining orange, reserving its juice. Add the oil combination and stir. Pour the batter into the ready tin. Bake for 45 minutes, or till an inserted skewer comes out clear.
5 While the cake is cooking, pour the reserved orange juice right into a pan. Add the remaining 3 tbsp sugar, 100ml water and the remaining cardamom. Simmer till diminished to a syrup.
6 Poke deep holes within the cake with a chopstick. Pour over the syrup, getting as a lot into the holes as attainable. Spoon any syrup that swimming pools across the edges again over the cake. Let the cake stand for five minutes earlier than inverting on to a plate. Release the cake from the tin, then fastidiously take away the bottom and peel off the paper. Enjoy heat or chilly.
Easy Vegan by Sue Quinn (Murdoch Books)
Ruby Tandoh, Solla Eiriksddottir and Katy Beskow from theguardian.com