I look out my window and the sky is turning an angry dark grey. Saturdays are not great for shopping anyway. The shops are always way too busy. So I resort to indulging in food photography online and a flash of inspiration to begin my vegan baking adventure strikes me. Mmmm…chocolate cake…..
Eggless, no-butter chocolate cupcakes
Recipe adapted from allrecipe.co.uk Eggless Chocolate Sponge
Makes 16 cupcakes
200g All purpose flour ( I used 140g APF + 60g superfine milled cake flour for a lighter texture)
200g Caster sugar
2 tsp Baking Powder
1 tsp Bicarbonate of Soda
1/3 tsp Salt
75g Cocoa powder
225ml Warm water
2 Tbsp Fresh lemon juice
125ml Sunflower oil
1/2 tsp Vanilla extract
1) Preheat oven to 180 deg C / 350 deg F.
2) Sift all dry ingredients – flour, salt, baking powder, sodium bicarb and cocoa powder into a large bowl. Set aside.
3) In a separate bowl, stir sugar , vanilla extract and oil together briefly with a wooden spatula. Gradually add warm water into the bowl whilst still stirring. Stir until sugar is incorporated with water.
4) Add wet mixture to dry ingredient and mix with moderate effort. Do not over mix, small lumps in the mixture is fine.
5) Fill lined cupcake trays with mixture, up to about 3/4 cm from the top. Bake for 25 mins or until skewer comes out clean when inserted into cupcake.
Vegan Chocolate Frosting
Adapted from Rachel’s recipe on The Travelling Spoon
I loved the idea of using coconut cream as a butter substitute in this chocolate ‘buttercream’.
50g Coconut cream powder (51% fat content, bought in pouches from local supermarket)
30g Water (about 25 deg C)
50g Caster Sugar
50g Cocoa powder
160g Icing sugar ( amount added to be adjusted according to the stiffness of the icing. Add water if icing became too stiff)
1/2 tsp Vanilla liquer
1) Dissolve coconut cream powder in water. Add caster sugar and vanilla , stir until somewhat dissolved.
2) Add wet mixture to sifted cocoa powder and beat with machine on medium high to high speed until mixed.
3) Sift in icing sugar to mixing bowl. Again beat til a bit fluffier than before. Please adjust the consistency of the icing using icing sugar and water such that it is soft but able to hold peaks.
I find that frostings are a bit tricky to get right at times. Do not despair if yours seems a bit too runny. Just work some icing sugar into it. If you start to feel that you seem to be adding in so much icing sugar and your frosting is still runny, remove some of the mixture for later use, and work with the fraction that is left in adding icing sugar t0.