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Spicy Cake & Cookies

More baking...

Recipes which don't contain any added fat, but are quite sweet!

Sticky Toffee Cake 
(Serves 4 -This recipe has been adapted from: Demuths Green World Cookbook)
250ml plant milk
100ml water
250g chopped dates
1 teaspoon bicarbonate of soda
8 tablespoons puréed apple
100g soft brown sugar
200g self-raising whole wheat flour
 1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Method
Line 20cm cake tin & preheat oven to 190C
Put dates, milk & water into a pan, simmer until the dates are soft.
Take off the heat, stir in the bicarbonate of soda & leave to cool.
Mix together the puréed apple & sugar, add the date mixture & stir well.
Add the spices & gradually add the flour & fold in.
Place mixture into the cake tin & bake for around 30 minutes. Test with a fork, which should come out clean when cooked.

Toffee Sauce
100g maple syrup
200g soft brown sugar
150g puréed apple
100mls soya or oat cream
1 teaspoon vanilla extract

Method
In a pan, melt the maple syrup, puréed apple & sugar, then simmer for 5 minutes without stirring.
Leave to cool slightly & then stir in the cream & vanilla.

We use the sauce to serve with the cake, but you can also pour it on to the warm cake (prick the sponge with a fork first) & serve with soya ice cream.


 Chocolate Chunk Cookies
(Makes 12 large or 24 small - Adapted from: Kris Holechek's The 100 Best Vegan Baking Recipes)
450g whole wheat flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
170g puréed apple
230g soft brown sugar
2 tablespoons molasses
1 tablespoon plant milk
1/2 teaspoon vanilla extract
100g vegan chocolate bar

Method
Line two baking sheets & preheat oven to 180C.
While still in the wrapper, bash the chocolate bar with a rolling pin - until it becomes tiny chunks. 
In a medium bowl, combine flour, baking powder, bicarb, spices & salt.
In a large bowl, mix together puréed apple & sugar, then add molasses, milk & vanilla.
Add the dry ingredients to the wet in batches, mix well & add the chocolate chunks.
Dollop on to the baking trays, either 6 large on each or 12 small.
Bake in oven for 10 minutes, then rotate the trays & bake for another 5 minutes.
Remove from the oven & cool on the trays for 10 minutes, then transfer to a cooling rack.
Store the cold cookies in an airtight container.

Tonight, we're going to have a go at making avocado & carob mousse...
Hope you're having a good weekend.

We've had some lovely sunshine here!

Kay & Sime
xx







Comments

Maa said…
Yum, yum, yum, Now what more can I say? Looks like some good 'comfort' food there and just what the doctor ordered. Think I might have a go at the sticky toffee cake. Love that last picture. Sue
Anonymous said…
The cake & cookies both look delightful! Love the sauce especially. That's got to make it taste so decadent.

Lovely shot of the sunshine over the water. We had a bit of sun this morning, which has been much needed here. It's been very gloomy for weeks now.
sooz said…
That photo with the toffee sauce is making my mouth water!
The Smiths said…
Sue - Hope you enjoy the cake!

Molly - It's been gloomy here lots too, so always nice when the sun comes out!

Sooz - Glad about that, as our Sal's boyfriend, Ryan said he thought it looked like vomit...

Kay :)
Fran said…
These look so good, even though I have spent the whole weekend stuffing myself full of cake! xxx
The Smiths said…
Hi Fran - that sounds like a good weekend!

Kay ;)

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