I love a recipe that’s accidentally vegan. I often find that they tend to be the least ‘detectably vegan’ recipes too. These only came about because I had a batch of applesauce that I desperately wanted to get out of the freezer to make way […]
After producing a grand total of three apples last year the tree in my garden is positively groaning with fruit this year. I’m going to be making a lot of pies and crumbles!
To start with though I thought that I would take advantage of the wild blackberries which seem to be ripening earlier this year thanks to the wonderful summer we’ve had and bake this deliciously moist, not-too-sweet apple and blackberry cake.
Wild blackberries are great in this as they tend to be smaller than the cultivated varieties, which means you get a better distribution of them throughout the cake.
Because it’s so moist this cake keeps really well for several days.
50ml sunflower/vegetable oil
100g white sugar
50g light soft brown sugar
200g plain flour
100g whole wheat flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
pinch of salt
1 tbsp cider vinegar
250g peeled, coarsely grated apples
200g wild blackberries
60g butter (room temperature)
120g cream cheese
60g icing sugar
Grease you bundt tin really well and dust it lightly with flour. Pre-heat your oven to 190°c .`
Whisk together the sugars, salt and oil in a large mixing bowl. Sift together the flours, raising agents and cinnamon and set aside for a moment. Beat the eggs into the sugar and oil mixture, one at a time, following each one with a tablespoon of the flour mix.
Sift in the remaining flour mixture and beat everything together. Combine the milk and vinegar before stirring this into the batter to loosen it.
Fold in the grated apple followed by the blackberries. Carefully pour the batter into the prepared tin and give it a couple of taps on the work surface to ensure that it fills all the nooks and crannies of the tin. Bake the cake for 30-35 minutes, until a cake tester comes out clean. Turn the cake out of the tin and leave it on a wire rack to cool.
Make the frosting by beating together the butter and cream cheese until they are nice and smooth. Add the icing sugar and beat again to leave you with a thick creamy frosting. Spread generously over the top of the cake and add a few extra berries if you have any left over. Delicious!
I’m totally converted to vegan banana bread, I always get better results from it than from my more traditional recipe and I’m really not sure that I can tell the difference as far as the flavour is concerned.
That’s especially true of this recipe, which really does have it all going on! Rich dark chocolate, sweet fruity bananas and creamy peanut butter – pure heaven in banana bread form!
3 medium, very ripe bananas
50g light soft brown sugar
65ml vegetable oil
50g peanut butter (smooth or crunchy is fine but try to use one that’s palm oil free)
135g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of ground cinnamon
75g dairy-free dark chocolate chips (or just chop up some chocolate)
Pre-heat your oven to 180°c and grease and line a loaf tin.
Mash the bananas really well and beat them with the sugar and oil. Mix in the peanut butter. Sift together the flour, raising agents and cinnamon and then briefly fold them into the wet ingredients, so that they are just combined. Fold in the chocolate and then transfer the batter to the prepared tin. Level off the top and bake the banana bread for 35-40 minutes, until a cake tester comes out clean when you insert it into the loaf.
Turn the cake out onto a wire rack and leave it to cool. To enjoy the banana bread at its best, wrap it tightly in cling film and leave it until the next day. Banana bread is always better the next day!