Vegan Orange and Banana loaf cake

I adapted this recipe by adding two mashed ripe bananas at the end of this

https://bakewithshivesh.com/vegan-orange-loaf-cake/

Ingredients

• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• zest of one orange
• a pinch of salt
• ½ cup brown sugar
• ½ cup organic white sugar
• ½ cup fresh orange juice
• ½ cup vegetable oil
• ¾ cup hot water
• ADD two ripe mashed bananas

Instructions

1. Pre-heat the oven to 180C and prepare a loaf pan.
2. In a medium bowl, whisk to combine flour, baking powder, baking soda, salt and orange zest.
3. In a large bowl combine, both the the sugars, orange juice,vegetable oil and water.
4. Add the dry ingredients to the wet ingredients and ADD mashed bananas. Fold to combine. Do not over mix.
5. Pour the batter into the loaf tin and bake at 180C for 30-40 minutes

Maybe go easy on the white/caster sugar; a quarter cup will be enough, and I cooked 30mins at 180 degrees Celsius then 10mins at 160C.

Vegan Carrot cake - thermomix recipe

Here is my best effort at a carrot cake that is vegan and one thermomix  bowl away from deliciousness!

I based my recipe mostly on Quirky Cooking's One Bowl Carrot Cake (gluten free and dairy free)  and recommend trying their icing recipe options too (although it really doesn't need any!)
With some inspiration from a Love and Lemons Vegan Carrot Cake recipe and this Venturesome Vegan Cooking recipe book (pictured)

Ingredients

Wet Ingredients
300g (/1 x410g drained tin) of fresh/tinned pineapple or peaches
400g/ 3 or 4 large carrots (quartered)
0.5cups of apple sauce
1 Tbsp apple cider vinegar
80g (/ 8 tablespoons?) coconut oil / grape seed oil/ macadamia oil
1tsp vanilla extract
Quarter of a cup of molasses
Quarter of a cup of raw local honey
Quarter of a cup of maple syrup
Dry Ingredients
150g dessicated coconut/ walnuts/ macadamias
380g gluten free flour or all purpose flour
1tsp cinnamon
2tspn bicarbonate soda / baking soda
2tspn baking powder
Three-quarters of a tsp salt (optional)
Optional Ingredient
Half cup/80g sultanas/ raisins

Method

1. Soak half cup/80g sultanas/ raisins in warm water (for about 20mins) - this is an optional ingredient and an optional step when including the ingredient.

2. Preheat the oven to 165 degrees Celsius - this low temperature is important for baking when raw honey is an ingredient.  Grease and flour one circular ring cake tin and one muffin baking tins.

3. Combine wet ingredients on Speed 5 for 15 seconds.
NB: If you don't have a thermomix, I'm sure that a food processor would do the job for this stage of the recipe and hand mixing for the later steps is sufficient.

4. Combine dry with wet ingredients on speed 5 for 10 seconds.
NB: this may require some hand mixing with a spoon, or longer time mixing if you have an older (and therefore smaller bowl sized) model of thermomix like me. The recipe I based this off was for the newer, larger bowled thermomix. Hand mixing for this step would be fine.

5. Add soaked sultanas/ raisins (optional). Speed 4 for 5secs

6. Bake 30-40mins for muffins, 90 mins for ring cake - use skewer to determine when ready

Fluffiest Vegan Pancakes

Fluffiest vegan pancakes

1cup almond milk

1Tbspn apple cider vinegar

1tspn vanilla

1cup flour

1tbspn baking powder

2tbspn sugar

1/2 Tspn salt

vegan butter to cook 

Combine wet ingredients, mix and sit 5-7mins. Meanwhile, combine dry ingredients together, mix. Add wet ingredients, mix and sit for 5 mins before cooking with nuttalex buttery/ other vegan butter in a pan until golden on both sides. 

*This recipe is based on this tasty vegetarian video recipe  https://www.facebook.com/tastyvegetarian/videos/the-fluffiest-vegan-pancakes-veganweek/1998753233719890/

Zoe’s Banana cake

Ingredients

3 ripe bananas 

1/2 - 3/4 cup sugar

2 cups plain flour

1tsp baking powder

1tsp cinnamon 

1 cup water

1/4 cup vege oil

1tsp apple cider vinegar

Method

⁃ Preheat oven to 180

⁃ Mash bananas

⁃ Combine all dry ingredients in a large bowl

⁃ Combine all wet ingredients in another bowl (except bananas)

⁃ Make a well in the dry ingredients, pour in wet ingredients and combine

⁃ Fold through the bananas

⁃ Bake in a prepared loaf pan for 45 minutes.

Nads made the above adaptation but we have since decided the original is better. This is the original sent by our friend Zoe

Vanilla cupcakes!

These are simply perfect and based on this recipe, only Nads turned the icing into raspberry icing as outlined below

http://itdoesnttastelikechicken.com/2014/06/08/the-best-vegan-vanilla-cupcakes/ 

Ingredients

Dry Ingredients:

• 1¼ Cups All-Purpose Flour
• ½ Cup plus ⅓ Cup White Sugar
• 1 teaspoon Baking Soda
• ½ teaspoon Salt

Wet Ingredients:

• ⅔ Cup Unsweetened Almond Milk (or other Non-Dairy Milk)
• ⅓ Cup Canola Oil
• 2 Tablespoons Apple Cider or White Vinegar
• 2 teaspoons Vanilla Extract

Frosting:

• ¼ Cup Non-Hydrogenated Shortening (I used Earth Balance Shortening)
• ¼ Cup Vegan Margarine (I used Earth Balance)
• 1½ Cups Powdered Sugar
• ½ teaspoons Vanilla Extract
• 2 Tablespoons Unsweetened Almond Milk (or other Non-Dairy Milk)
• Sprinkles for decoration (optional)

Instructions

1. Preheat your oven for 350 F (180C). Line a cupcake pan with 12 paper liners, or lightly grease the pan.
2. In a big bowl, whisk the dry ingredients together.
3. In another bowl, mix the wet ingredients together.
4. Then pour the wet ingredients into the dry and whisk that up. Whisk until the batter just comes together, don’t over mix it or your cupcakes will be sad cakes.
5. Evenly divide batter among the liners.
6. Bake 18-20 minutes until the tops are slightly golden.
7. To make the frosting, mix all the ingredients together with a hand mixer. Wait until the cupcakes are cooled completely before frosting.
8. Use a piping bag, a butter knife or just a plastic bag with a small hole cut in the corner to frost your cakes.

Vegan Apple Tea Cake mmmmm

Check out this amazing vegan apple tea cake that I made at work today!! It's super easy and super delicious!! We used the recipe from here: http://www.domesblissity.com/2013/04/easy-apple-tea-cake-dairy-egg-free.html

Ingredients

• 1 and half cups plain flour
• 1/2 cup sugar
• 1/2 cup water
• 3 apples, peeled, cored and diced (any kind – I used Royal Gala)
• 1 teaspoon vanilla
• 1 tsp cinnamon
• 1 tablespoon white vinegar
• 6 tablespoons oil (I use canola)
• 1 teaspoon bicarb soda
• half teaspoon salt
• 1 tsp cinnamon extra
• 2 tbs sugar extra
• icing sugar to serve

Method

1. Turn oven to 180 C (375 F). 
2. Grease and/or line a round cake tin. 
3. Put the flour, cinnamon, sugar, and water in a bowl. 
4. Add vanilla, vinegar, oil, baking soda and salt. Mix with beaters until smooth. (Mixture is runny.) 
5. Pour into the tin. 
6. Top with diced apple and sprinkle cinnamon and sugar over the top of the apple.
7. Bake 40 minutes or until cooked through. 
8. Cool for 10 minutes then take out of tin. 
9. Dust with icing sugar to serve. 
10. Serve warm, with vegan ice cream or custard or a good cup of tea or coffee!

Ultimate Vegan Chocolate Biscuits!!

Want the ultimate decadent chocolate biscuit that's vegan and super quick to make?! Here you go :) 

Ingredients

1/2cup / 100g cacao butter

3/4cup / 150g brown sugar

6 Tbsp aquafaba 

3/4 cup/ 75g cocoa powder

3/4cup / 50g shredded coconut

3/4 cup SR Flour

1/2 tsp baking powder

1 cup dark choc chips (optional)

Method

Preheat oven to 190 degrees celcius. Soften cacao butter until almost melted. Whisk in sugar, aquafaba and vanilla until creamed. Sift in and stir rest of ingredients. Use wet teaspoon to place teaspoons of mixture onto grease proof paper. Top with shaved Almonds if desired.

Bake for 8-10 mins. They will be soft when removed from oven so leave to cool. Makes 16. 

This recipe was adapted from one posted on the 'Vegan is the New Black' fb page in August  2015.