This loaf has a crunchy sugar crust and a kinda caramel vibe to its soft inside, in its sweet stickiness. It’s the kind of stickiness that makes you want to eat one thick slice of this cake after another… and another, and then another. And then, it’s gone! Hmm. Oops. I really had no idea that a vegan cake could taste so good. A while ago, Beulah had sent me a photo of a carrot cake recipe scribbled on a notebook page that she had been given by a friend. I wanted to make her a surprise carrot cake using this recipe. I was asking her if she liked raisins in her carrot cake, before I chucked them in. Didn’t want her to be eating the surprise carrot cake, smiling but feeling sad that there were unwelcome raisins in her cake. The conversation went like this:
Caitlin: If you had a hypothetical carrot cake would you want it with or without raisins?
Beulah: I am an unhypothetical vegan. But I love raisins!
I worked on the un-vegan (non-vegan?) carrot cake recipe she sent me. What I ended up with was a beautiful beautifl lil vegan carrot cake that I’d take any day over one with eggs and butter.
175g caster sugar
250g plain flour
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon cardamom
3/4 teaspoon nutmeg
100g vegetable oil
50g golden syrup
50g black treacle
60g chopped walnuts – any nuts are good
375g grated carrot – yes, 3 7 5 g
40g demerara sugar – to sprinkle over the top
Pre heat the oven to 190 / 170 fan. Grease and line a 1kg (2lb) loaf tin.
Grate the carrots and chop the nuts. Set them aside.
Combine sugar, flour, salt, bicarbonate of soda, baking powder and spices in a large bowl. Set this aside.
In a small saucepan, heat the oil, syrup and treacle. When the first bubbles appear, remove from the heat and pour into the dry ingredients. Add the carrots, nuts and raisins. Mix everything together until combined.
Pour into the loaf tin. Sprinkle the top of the unbaked loaf with the demerara sugar and bake for 55 mins or until a skewer inserted into the cake comes out with no wet batter on it.
Happy Halloween bboooiii. Here are some monster cookies. You actually helped me make these yesterday haha but now you have the recipe written down. Thought all our followers needed the recipe too. (Ha! Mum, maybe tell a couple of your friends about this blog? I told mine, but they didn’t seem too interested…)
These are FAT chocolate chip cookies. They have a cookie/brownie/cake texture that is gooey and melts in the mouth. I put cornflour in these, the stuff you thicken gravy with, it gives the cookies the melt in the mouth ting – sounds strange, just trust me.
I made theses dairy free so Tiger can eat them. If you want the full dairy effect, swap the same amount of olive oil spread for unsalted butter.
For about 15 cookies
200g chocolate – I used a mixture, if you wanna add in another 100g of chocolate chunks, go for it.
200g dairy free spread – I used olive oil spread.If using butter make sure its unsalted and softened.
100g caster sugar
150g light muscovado sugar – light brown sugar is all good too.
1/2 teaspoon salt
1/2 teaspoon vanilla extract – leave this out if you don’t have it.
1 large egg
200g self raising flour
80g cocoa powder
Chop up your chocolate into rough chunks. These don’t have to be neat, you want some bigger bits and some small. Set this aside.
Use a wooden spoon or electric beaters to cream the dairy free spread and sugar together until light and fluffy. Add in the egg, salt and vanilla extract and give it another good mix together. Don’t worry if the mixture has curdled at this point.
To the sugar mixture sift in the flours and cocoa powder then mix this in. Add the chocolate chunks and give the cookie dough a final mix.
Cover the bowl with clingfilm and put in the fridge for 20mins. Sounds annoying, but it means the cookies won’t melt and flatten out when they hit the heat of the oven. This means your less likely to burn the cookies and they will have a fatter (this a thing?) texture.
While the cookie dough chills pre heat the oven to 180. Line a couple baking trays with grease proof paper.
When the cookies are ready to be baked, spoon out the dough in small mounds, making sure to leave them a lil bit spaced apart on the tray. Use one heaped tablespoon amount of dough for each cookie, or you can use an icecream scoop. Bake these for 12-14 mins, they will be squashy when they come out the oven, this is what you want.
Enjoy the cookies man and have a good Halloween. Caitlin xxxx
(I’m writing this on the train to Glasgow, the wifi is pretty shit and I have diarrhoea. Apart from that, my Halloween is going really well.)
I made this cake for my friend Mátés birthday the other week. OH MY GOD its really good. Máté said he likes anything with coffee and caramel so I combined the two in cake form. How inventive of me.
It’s a marbled sheet cake, one flavour of sponge is vanilla, the darker sponge is coffee and caramel. To top it off is a salted caramel buttercream. If I was making this cake for your birthday, I would get rid of the cake bit and stick candles in a thick layer of caramel buttercream. lol it’s very good. Here are some picture of buttercream for you to enjoy.
To get the caramel in the cake and buttercream I made a caramel sauce. Mmmm. Its surprisingly easy to make. You can mix it into buttercreams, cake batter, whack it on your tooth brush in the morning, use it to stick things to your head. Endless possibilities.
From this recipe you will get about 250ml of caramel sauce so you’ll have leftovers. You are welcome. This doesn’t have to be made on the day you make the cake, it can be made up to 3 days in advance.
To fit in a square or rectangle baking tin. Mine is 20cm by 24cm. You can use whatever you have. Keep in mind depending on the size of your tin, you may need to adjust the baking time for your cake.
Caramel Sauce – Makes about 250ml. This will last in an airtight container in the fridge for up to three days.
100ml double cream
30g unsalted butter
1/2 teaspoon vanilla extract
Generous pinch of salt
200g unsalted butter
200g self-raising flour
Splash of milk
3 teaspoons instant coffee granules
2 tablespoons boiling water
Note on measurements – If you don’t have a measuring jug, 1 ml and 1 gram is roughly the same weight so you can measure any of the liquids in your weighing scales.
Note on coffee – I ask for instant coffee in the ingredients but any strong coffee will do. As long as you have 2 tablespoon worth of strong coffee to pour into the half the cake better all is well.
Salted Caramel Buttercream
I never weigh my ingredients for buttercream. I go by texture and taste. If you want some measurements to start off with here you go. (Go on Joe live outside the bubble and don’t use the measurements.)
140g softened unsalted butter
280g icing sugar
1/2 teaspoon vanilla extract
Generous pinch of salt
1 tablespoon caramel sauce
Measure out the cream and butter and set aside.
Put the sugar and water in a small heavy based saucepan. Over a medium heat stir the sugar until it has all dissolved into the water, the water will look a bit cloudy. Once the sugar has dissolved stop stirring! Now let the caramel do its thing.
Keep the sugar and water mixture heating over a medium heat, letting it bubble away until it has turned an light amber colour. This will take about 4/5 mins, but keep an eye on it, caramel can go from golden amber coloured to burnt very quickly. One rule for making caramel is not to stir the mixture as it is heating, this will crystallise the sugar. If you want to give the mixture a stir, you can swirl the sauce pan from the handle.
Once the caramel is a colour you are happy with remove it from the heat. Quickly pour the cream into the caramel in one go, it will bubble up, and start stirring the cream in immediately. Now stir in the butter, salt and vanilla extract. Once everything is incorporated you have made caramel sauce!
For the cake pre heat the oven to 170. Grease and line the baking tin.
Make your coffee. I use 3 teaspoons of instant coffee and 2 tablespoons of boiling water. Set this aside for later. In a bowl cream together the butter and sugar until pale and fluffy. Weigh out your flour and set this aside.
Beat one egg at a time into the butter mix. Add a spoon of flour with each egg addition to stop the mixture curdling. Add the salt and vanilla extract and give all this a good mix.
Sift in the remaining flour and gently fold this into the cake batter. Separate the batter into two bowls. There should be about half the batter in each bowl.
In one half of the batter, add a splash of milk and mix this gently in, trying not to mix it too much. For the other half of batter gently mix in the 2 tablespoons of coffee and 2 tablespoons of caramel sauce.
Dollop the 2 cake batters in big blobs around the cake tin. Give the whole tin a bit of a shake from side to side to level out the top. Using a knife or skewer draw 2 figure of 8 patters through the cake batter. This will create the marble effect (this is my fav bit).
Bake for 30 mins or until a knife inserted into the cake comes out clean. Allow the cake to cool for 10 mins before taking it out of the tin.
Salted Caramel Buttercream
You can eat away now….or you can make the buttercream. Make sure you butter is nicely softened, you can give it a very short burst in the microwave to soften it a bit, just make sure not to melt the butter.
Using a wooden spoon or electric mixer beat your butter until pale and fluffy. Sift in the icing sugar, give it a gentle stir and then go back in the with electric whisk or give it a good mix with the wooden spoon.
Add in the vanilla extract, salt and caramel sauce. Beat the buttercream until light and fluffy. Once the cake is cooled SMUTHER it in the buttercream.
Have a good cake Joe and Happy Birthday Máté. Caitlin xxx