Coconut Cake

Ingredients

For the cake
  • 50g Dessicated coconut
  • 150ml Milk
  • 110g Margarine
  • 110g White caster sugar
  • 2 Egg(s) (free range)
  • 250g Self-raising white flour
  • 1 pinch Salt
For the Swiss Meringue Buttercream
  • 6 Egg White(s) (Free Range)
  • 400g Caster Sugar (we like Silver Spoon)
  • 675g Unsalted Butter (Softened)
  • 1 tsp Vanilla Extract (We Like Nielsen Massey)
For the Decoration
  • A handful Almonds (Flaked)

Directions

  1. Soak the coconut in the milk for at least two hours. Preheat the oven to 170°C (fan 150°C, gas mark 3) then grease and line a 20cm round tin.
  2. Cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour, salt and coconut milk mixture and gently mix until all has combined.
  3. Spoon the mixture into the prepared tin. Bake for 1 1/2 hours or until the cake is firm to the touch and a skewer comes out clean.
  4. Whilst the cake cools make the buttercream. Place the egg white and sugar in a heatproof bowl over a pan of simmering water. Stir the mix until the egg white reach 60°c.
  5. Transfer the egg whites and sugar into a stand mixer bowl and beat together until they increase in volume. This typically take 5-10 minutes. Whilst you continue to beat these, add small chunks of the butter and the vanilla extract until they are all incorporated in the bowl. Don’t worry if it begins to look curdled it will reform into smooth buttercream.
  6. Spread the buttercream on top of your cake and top with flaked almonds or alternatively dessicated coconut.
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Peanut Butter Fudge Cake

Ingredients

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • 1 cup butter
  • 1/2 cup unsweetened cocoa powder
  • 1 cup buttermilk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup buttermilk
  • 4 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

Vegan Crepes

Ingredients

  • 1/2 cup soy milk
  • 1/2 cup water
  • 1/4 cup melted soy margarine
  • 1 tablespoon turbinado sugar
  • 2 tablespoons maple syrup
  • 1 cup unbleached all-purpose flour
  • 1/4 teaspoon salt

Directions

  1. In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
  2. Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet’s bottom. Cook until golden, flip and cook on opposite side.

Gluten Free Maple & Pecan Cookie Creams by Phil Vickery

Ingredients

  • For the cookies
  • 53g Gluten free sorghum flour
  • 53g Gluten free potato starch
  • 44g Gluten free tapioca flour/starch
  • 0.25 tsp Gluten free baking powder
  • 0.25 tsp Xanthan gum
  • 25g Pecan nuts (chopped)
  • 50g Margarine (or butter)
  • 85g Unrefined dark brown soft sugar
  • 1 tsp Vanilla extract
  • 1 Egg(s) (free range) (medium)
  • 2 tbsp Maple syrup
  • 25ml Milk (or gluten, Dairy free alternative)
For the filling
  • 150ml Double cream (or a gluten, Dairy free alternative)
  • 1 tbsp Icing sugar (sived)
  • 2 tbsp Maple syrup

Banana Plum Bread

Ingredients

  • 1/2 cup white sugar
  • 1/2 cup margarine, softened
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups mashed ripe bananas
  • 1 cup plums, pitted and chopped

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
  2. In a large bowl, mash the sugar and margarine together until creamy, and beat in the eggs. In a separate bowl, sift the flour with baking powder and baking soda. Stir the flour mixture into the egg mixture in thirds, alternating with the mashed bananas until the batter is smooth and well combined. Gently fold in the plums, and place the batter into the prepared baking dish.
  3. Bake in the preheated oven until golden brown, about 1 hour.

Cornish pasties

Ingredients

Pastry
  • 8 oz (225g) plain flour
  • 4 oz (115g) very cold vegan margarine
  • Pinch salt
  • Cold water to mix
Filling
  • 2 oz (55g) vegan margarine
  • 1 stick celery, finely chopped
  • 1 medium carrot, finely chopped
  • 1 medium potato, diced
  • 1 small onion, sliced
  • 2 oz (55g) mushrooms, coarsely chopped
  • 1 tsp mixed dried herbs
  • Seasoning to taste
  • 1/2 tsp yeast extract (optional)