5

Lemon and Blueberry Cakenuts

jessthetics / lemon and raspberry cakenuts

Even though it’s summer now, on cloudy days I still feel like curling up under a blanket and eating lots of donuts, so I made some! Well, sort of. I don’t have a donut baking tray (although it’s definitely on my wishlist now) so I improvised and baked my mixture in a muffin tray. These treats are like a cross between a cake and a donut, hence “cakenut”! They’re light and fluffy, tart and sweet at the same time and it did not take me and my family long to munch through these (a day and a half, tops!) I’ve adapted my recipe from this incredible vegan donut recipe. The cakenuts are vegan too!

Jessthetics / Lemon and raspberry cakenuts

You will need: 2 tablespoons of ground flax seed, 1 cup of plain flour, 1/3 cup of maple syrup, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, 1/2 cup of rice milk, 1 tablespoon of warm water, 1/4 cup of vegan margarine, 1 lemon, 1 1/3 cup of icing sugar, 1/3 cup of lemon juice, 2 tablespoons of blueberry jam, a muffin tray and a piping bag.

Jessthetics / Lemon and raspberry cakenuts

First, mix the flaxseed and the warm water together and leave this to stand for a couple of minutes.

Jessthetics / Lemon and raspberry cakenuts

Next, slightly melt the margarine and mix this with the zest of your lemon, the maple syrup, milk and the flax seed mixture. Add to this the flour, baking powder and salt, and mix together.

Jessthetics / Lemon and raspberry cakenuts

Spoon your mixture into the muffin trays so that each circle is half filled. Bake these at 180 C for fifteen minutes.

Jessthetics / Lemon and raspberry cakenuts

Once the cakenuts have cooled, you can remove them from the pan and begin the fun bit – the piping! If you have a piping bag, fill it with blueberry jam, push the nozzle into the middle of the cakenut and squeeze. If, like me, you don’t have a piping bag, you could make a diy one from greaseproof paper and sellotape, and use a chopstick to make a hole in the middle of your cakenut. This is definitely the messy way of getting the jam in the middle! For variety, half of my cakenuts have jam inside, and the other half have jam spread on top like a scone.

Jessthetics / Lemon and raspberry cakenuts

Mix the lemon juice and icing sugar together and spread it on the top of your cakenuts! (Don’t forget to lick the bowl, this stuff is tasty.)

Jessthetics / Lemon and raspberry cakenuts

And they’re ready to eat! Because they take so little time in the oven and the mixture’s pretty simple, this is actually a really quick bake. And when you’re hungry for cakenuts, that can only be a good thing!

11

Vegan Black Forest Cupcakes

At my internship we had a team meeting every Monday, and we took it in turns to make cake. Because I was vegan, my colleagues were so sweet and made me my own vegan treat every week! When I left, they bought me this amazing cupcake book – Vegan Cupcakes Take over The World! The first recipe that I’ve used from this book is the Black Forest Cupcakes recipe. The cakes were delicious and spongy, and I never would have guessed that they were vegan! My frosting was runnier than it should have been but oh well, practice makes perfect! Here’s how:

You will need: 1 and 1/4 cup soy milk, 1 teaspoon apple cider vinegar, 1 and 1/4 cup granulated sugar, 1/3 cup vegetable oil, 2 and 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 cup flour, 1/3 cup cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup margarine, 3 and 1/2 cups icing sugar, teaspoon vanilla extract, 10 ounce frozen cherries (thawed), 1 tablespoon arrowroot, 3 tablespoons pomegranate juice, a bar of vegan chocolate, 20 candied cherries, 5 tablespoons of cherry brandy (Kirsch) (Makes 20!)

Make the frosting first, so that it has time to thicken in your fridge! Beat together the margarine, icing sugar, 1 and 1/2 teaspoons of vanilla extract and 1/4 cup of soy milk and refrigerate.

To make the cupcakes: Preheat oven to 350 degrees C. Whisk together 1 cup of soy milk with the vinegar, and let it sit for a couple of minutes to curdle. Add the 3/4 cup granulated sugar, the vegetable oil. 1 teaspoon of vanilla extract and the almond extract, a tablespoon of cherry brandy and mix it all together. In a separate bowl, sift together the cocoa powder, the baking soda, the baking powder and the salt. Gradually add the flour mixture to your original bowl, and beat until smooth. Pour into cupcake cases, and bake for 20 minutes.

Whilst the cupcakes are baking, make the saucy cherries! Over medium heat, combine the cherries with 2 tablespoons of granulated sugar, and simmer for 5 minutes. Whisk together the pomegranate juice and the arrowroot, and pour this into your pan slowly. The mixture will thicken very quickly, so take it off the heat straight away! Then stir in a tablespoon of cherry brandy. Once the cupcakes have cooled, use a knife to cut out their middles and scoop the cherry mixture into the well.

Retrieve your frosting from the fridge, and pipe on top of the cherry mixture, covering the cupcake (in retrospect I should have left my frosting in the fridge for a little longer!) Then put the cupcake cones back on top

Pipe some more frosting on top of the cupcakes, add the glace cherries and grate some vegan chocolate over the top.

For the glaze, combine 2 tablespoons of water, 1 tablespoon of granulated sugar and 3 tablespoons of cherry brandy in a saucepan. Bring to the boil, and simmer for 2 minutes whilst stirring. Pour straight over your cupcakes!

These cakes are so tasty. It’s quite an in-depth recipe, but it’s fun spending the time to make something a bit different! Also, cooking with brandy is always fun. There are so many cakes in this book that I can’t wait to make, like the Margarita Cupcakes, Lychee Cupcakes, Pistachio Rosewater Cupcakes, Coconut Lime Cupcakes, Green Tea Cupcakes, Peanut Cupcakes…. the list goes on! Would you like to come round for tea? I’m going to have trouble eating all of these by myself!