Good morning and happy Friday!
Courgette and lemon loaf – this cake was very easy to make and had a good texture, in my opinion it needed more lemon, maybe juice and zest in the sponge mix. I didn’t make the cheam cheese topping, instead going with a lemon juice and sugar glaze. 7/10
Chocolate courgette cake – I was very keen to try this recipe after the relative success of the previous courgette cake, so my younger son and I teamed up to make it last week. However, when it came to weighing out the 85g of cocoa powder we found I had only about 10g left in the packet. Rather than pop to the shop to buy more I amended the recipe to be a courgette mocha cake by making up the cocoa powder quantity with flour and dissolving 2-3 tsp of coffee in the soya milk (which I used in place of almond). This cake was also very easy to make and had a good texture, my adapted recipe tasted ok but wasn’t strongly coffee flavoured. I didn’t make the icing as, obviously, I didn’t have any cocoa powder. Score: 6/10 for what we ended up with!
Carrot loaf cake – there’s no recipe link to this one because (again) it was an adapted recipe from the courgette lemon cake
- First mix 3 tbsp ground flaxseeds with 9 tbsp water
- Place all dry ingredients in a mixing bowl, that’s 275g plain flour, 1 tsp baking powder, 1/2 tsp bicarbonate of soda, 175g light soft brown sugar, 1 tsp cinnamon, 1 tsp mixed spice
- Add flaxseed mix and 150ml vegetable oil to the dry ingredients and mix
- Add 200g grated carrot and stir in gently, wait a few minutes and stir again, if the batter is too dry then add some plant milk
- Pour into lined loaf tin and bake at 170 C for approx 1 hour
Again very easy to make, lovely moist texture and tasted amazing, a definite 10/10 for this cake.
Vegan gingerbread cake – I even remembered to take photos! Ok, so who doesn’t like a sticky ginger cake? Turns out my kids weren’t too wowed by this cake, but that just means more for me and hubby. As the recipe used a bundt tin (a circular tin with a hole in the middle) I thought I’d give it a go in the similar tin I already owned. My tin is a standard springform round tin with an insert to make the hole and pattern. I’ve used this tin a few times and almost all of them resulted in either the cake sticking, the mixture leaking under the insert, or both. To try and prevent this I used some greaseproof paper (baking parchment) to create a lining between the tin and the insert as shown.
You can see I also greased the tin a lot!
Mixture ready I put it in the oven and was greeted 35 minutes later by the delicious aroma of gingerbread.
There was a little stress when the cake didn’t immediately free itself from the tin, but gently inserting a knife between the cake and the centre post did the trick. The resulting cake was moist, sticky and tasted heavenly (even if the kids weren’t keen), another 10/10 and a success for the baking tin too!
Photo also shows the fennel, carrot and apple soup and bread I made the same day, which were both delicious too. Let me know if you try any of these recipes and how they turned out.