Cake · Little treats · Sweets

Dandelion Shortbread

Ingredients

  • 200g dairy free spread (I use Vitalite)
  • 1tsp vanilla
  • 30g dandelion honey (if you haven’t made the honey then just use 30g more of sugar)
  • 70g caster sugar
  • 300g plain flour
  • 20 dandelions – you just want the yellow petals.

Method

  • In a bowl cream together the butter, vanilla, dandelion honey and sugar.
  • Then add in the flour and dandelion petals.
  • Stir it together, you might need to get your hands in! Until it forms a soft dough.
  • Pop in to a covered dish in the fridge for an hour.
  • Preheat the oven to gas mark 7 / 200c.
  • Take the dough from the fridge and on a lightly floured surface roll out until is is 5mm thick.
  • Cut our your biscuits, we like them small but you can make larger ones!
  • Pop on to a baking sheet and into the oven for 8-10 minutes until they start to turn a light brown.
  • Take them from the oven and transfer to a cooling rack until cool.
  • Store in an air tight container.

Tips and cheats

My children love to make these. They love to pull out the yellow petals into the bowl. They love to dip them into the dandelion honey to eat them too! (Sugar overload!). They keep for a few days but are best fresh and they are just so buttery and light. They look so pretty on the plate too.

Cake · Recipes · Sweets

Chocolate Cake

Ingredients

  • 220g self raising flour
  • 30g cocoa powder
  • 150g caster sugar
  • 1tsp baking powder
  • 70ml vegetable oil
  • 200ml oat milk (or any dairy free milk)
  • 1tsp vanilla
  • 1/2 tsp white or cider vinegar

Method

  • Preheat the oven to gas mark 5/180c
  • Put all of the ingredients in to a large bowl and beat to a smooth batter. I always do this by hand.
  • If making cupcakes place 12 paper cases into a cupcake tin.
  • Split the mixture equally between the 12 cases.
  • Pop into the oven for 15 minutes.
  • Allow to cool before topping with chocolate buttercream!

Tips and Cheats

If you don’t fancy cute cupcakes you can split the mix between two 7inch cake tins and cook at the same temperature for 25 minutes. or you can pop in to a tray for a tray bake and cook for 40 minutes. It is so versatile! I like to chuck in cherries sometimes or nuts or even dark chocolate chips! As with all cake it is best served fresh!

Cake · Sweets

Cherry and Marzipan Cake

Ingredients

  • 250g self raising flour
  • 150g sugar
  • 1tsp baking powder
  • 70ml vegetable oil
  • 200ml oat milk (or other dairy free milk)
  • 1tsp vanilla
  • 1/2 tsp white or cider vinegar
  • 200g marzipan
  • 200g glace cherries

Method

  • Preheat the oven to gas mark 4/160c
  • In a large bowl add the flour, baking powder, sugar, oil, milk, vanilla, and vinegar and beat into a smooth batter. It doesn’t take long so it is super easy by hand,
  • In an 8 inch tin add a layer of baking parchment to the bottom. The tin will need fairly deep sides.
  • Pour in about 1/2 of the cake batter.
  • Roll out the marzipan in a disc the size of your tin and lay over the cake batter .
  • Chop the cherries in half and add on top of the marzipan in an even layer.
  • Pour over the rest of the cake batter making sure all the cherries are covered.
  • Pop the cake into the oven and cook for 50 minutes. It may need a little longer if a skewer doesn’t come out clean.

Tips and Cheats

This cake is so good warm from the oven. It is also good a day old with lashings of custard! (Birds custard powder is vegan!) If you want a more almond taste, or don’t have marzipan you can either add almond essence in place of the vanilla, or you can swap out 1/2 of the flour for ground almonds. This does result in a heavier cake! However, you eat it enjoy it!

Cake · Recipes · Sweets

Scones

Scones with Jam and Cream

Ingredients

  • 500g self raising flour
  • 1/2 tsp baking powder
  • 80g caster sugar
  • pinch salt
  • 80g dairy free butter (I like the Pure sunflower or Vitalite for these)
  • 240 ml dairy free milk (Oat works like a dream)
  • Strawberry jam and vegan cream to serve (Food Heaven squirty or Elmlea plant based double. )

Method

  • Pre- heat the oven to GM 6 or 200c
  • Put all the ingredients in a bowl or food processor and mix into a dough.
  • Flour your hands and the work surface
  • Tip out the dough and bring it together to a smooth dough
  • Using a cutter cut out your scones.
  • Put on to a lined baking sheet and pop in the oven for 12 minutes.
  • Eat warm straight from the oven or allow to cool if you have the patience!

Tips and Cheats

If you want an even rise on your scones don’t twist the cutter as you cut them out. You can add sultanas to the mix, about 100g for fruit scones too, or cranberries, apricots, dates etc what ever takes your fancy! If you don’t eat them all at once the scones will keep for about 3 days in an air tight container, although I wouldn’t know because they never last that long!

Cake · Recipes · Sweets

Angel Cake

Angel Cake

Ingredients

  • 250g self raising flour
  • 1 tsp baking powder
  • 150g sugar
  • 70ml vegetable/sunflower oil
  • 210ml dairy free milk (I use oat)
  • 1 tbsp vanilla extract
  • pink and yellow food colouring
  • 300g icing sugar and water to make icing.

Method

  • Preheat oven to gas mark 5/180c
  • In a mixing bowl add the flour, sugar, baking powder, oil, milk and vanilla. Beat until smooth.
  • Split the mix in half and colour one half pink and one half yellow. (This is totally optional!)
  • I use a small roasting tin to cook the cake in but you can use any tin you wish. Line the tin with baking paper.
  • Pour in the pink mix and spread evenly.
  • Carefully pour over the yellow mix and very gently spread it out.
  • Cook for 25-30 minutes until a skewer comes out clean.
  • Allow the cake to cool
  • To make the icing put the icing sugar in a bowl and add in a tsp of water at a time until you get a thick icing. It should just be able to pour.
  • take out 3 tbsp of the icing and colour pink.
  • Pour the white icing over the cake and then either using a piping bag or a spoon drizzle over the pink icing in a pattern of your choice!
  • Allow the icing to set before cutting.

Tips and cheats

This cake really is a chuck it all in and mix cake it is so easy. You don’t have to colour the batter and you don’t have to colour the icing. Depending on your oven cooking time will vary slightly by 5 minutes so just watch it from 25 min so it doesn’t burn.

Cake · Recipes · Sweets

Banana Bread

Banana Bread

Ingredients

  • 4 squishy bananas
  • 1/4 cup vegetable oil
  • 1 cup oat milk (or any vegan milk)
  • 2 tsp vanilla extract
  • 1/2 cup sugar (brown or white)
  • 2 cups self raising flour
  • 1 tsp cinnamon
  • pinch of salt

Method

  • Heat oven to gas mark 5/180c
  • Mash the bananas with the other wet ingredients
  • Add all the dry ingredients and beat together
  • Line a loaf tin and pour the mixture in
  • Bake for 50 minutes or until cooked
  • Allow to cool in the tin

Tips and cheats

So many options with this! you can take out the cinnamon and add in a cup of dark chocolate chips or a cup of dried cranberries. You can add a cup of chopped nuts or you can add a layer of nuts to the top before cooking. If you don’t have a loaf tin just bake as a cake in a square or round tin and reduce the cooking time to about 30/35 minutes.