Vegan ventures

I’ll admit that I’m a bit of a feeder (imagine the grandmother who forces biscuits upon you, regardless of how many times you reiterate just how full you are). If you enter my kitchen, you will be handed baked goods of some form. Some may see this slightly compulsive, but for me it’s an opportunity to gain some valuable feedback on my bakes, be it good or acknowledging room for improvement.

It’s naive to presume that something you’ve made is going to suit everyones tastes, regardless of how much effort or extravagant the ingredients you might have put in. Some are sweet toothed, others prefer something a little more subtle. Some may even have dietary requirements. I’ll admit that this is not something that ever ocurred to me until a few months ago, when burrito boy asked me to bake something for his best friends birthday.

Out of curiosity, I had briefly ventrued into vegan baking previously but swiftly concluded once this had been satisfied. I happily accepted my challenge & with ‘vegan’ being my only specification, set about using whatever was on hand in the pantry (marmalade included, of course). After a couple of trial runs & tweaks, I’m very pleased with the crumbly, fragrant, zesty result. This is a very light cake that holds it’s shape well. It’s definitelly a great recipe to have in your arsenal, vegan or not.

DSCN0906


ORANGE & SPELT CAKE (VEGAN)
(makes one 2lb loaf)

Ingredients:

  • 125g spelt flour
  • 100g wholemeal flour
  • 50g ground almonds
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 110ml rapeseed oil
  • 160g caster sugar
  • zest & juice x2 oranges

For the icing:

  • 3 tbsp bitter marmalade
  • 110g icing sugar

Method:

  • Grease & line a 2lb loaf tin with baking parchment
  • In a large bowl combine the flours, almonds, baking powder & bicarbonate
  • In a jug, beat together the oil, sugar, orange zest & juice
  • Add the orange mixture to the dry ingredients & thoroughly combine (it is a runny mixture)
  • Pour the mixture into the tin & bake at 180Β°C for 40-45 minutes
  • Cool the cake in its tin for 10 minutes before removing & allowing to cool fully on a cooling rack
  • To make the icing, warm the marmalade in the microwave for around 30 seconds, until warm & fluid, sift over the icing sugar & combine
  • Pour over the icing & leave to set

 

loaf


 

Check out PETA for some great vegan alternatives

 

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