Microwave Mug Cake. White Chocolate & Green Tea

This is quite possibly my most favourite cake ever. It started out a bit experimental as I wanted to make a cake to match my new ‘Buddha’ mug.  The result was completely divine. And I’m going to share it with you.

I used Twinings Fudge Melts Green Tea for this but there are so many flavoured green teas out there at the moment that you could try pretty much try any of them. Salted Caramel Green Tea, maybe? Try and source a decent vegan white chocolate too, I got mine from a local health food store. I hear Sainsburys make a free from white chocolate bar too.

The video is below. If you want to try more of my microwave mug cakes, have a look at my Bakewell in a Mug and Chocolate Banana mug cake. For another ‘tea’ based cake, take a look at the very different Jelly Baby Mug Cake, made using forest fruits herbal tea.

Heres the video. Full recipe below;

 

Vegan Mug Cake Recipe – White Chocolate & Green Tea

1// Make a tea with 1/2 cup boiling water and 2 flavoured Green Teabags. I used Twinings Fudge Melts Green Tea. Leave to ‘stew’ and cool.

2/ In a microwaveable mug, mix the dry ingredients;

1/3 cup self raising flour

1/4 cup caster sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

3// Break up about 1/3 of a 100g bar of vegan white chocolate (around 35g) into small pieces in a seperate mug/bowl and leave to one side

4// Add the liquids to the dry mix in your microwaveable mug, so;

1 1/2 Tablespoon Vegetable Oil

3 Tablespoons of cooled green tea

1/4 teaspoon vanilla essence

5// Stir well, add the white chocolate and stir again

6// Microwave on medium high for 2 – 2 1/2 minutes. Then leave in the warm microwave for another 3 minutes

7// Poke holes in the cake and pour in another tablespoon of green tea and add another third of the chocolate bar, broken into pieces. The rest is yours to save – or eat (if you haven’t already!)

And that’s it!! It really is as easy as that.

I’m quite enjoying baking with tea, so look out for more tea based recipes in the future!

green tea still

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Vegan Chocolate Oreo Cake

It almost went horribly wrong. I filmed a great video for the chocolate oreo cake. The editing went smoothly. I’d saved the project. All I had to do was export it to my blog and write this post. And there was some kind of bug in the machine…..I couldn’t export the video. Shock! Horror!

Don’t get me wrong –  I really believe that technology is amazing. But when it goes wrong I realise how little I know about the process and get frustrated that I don’t know how to fix it.

Luckily….

I had already exported the video to my facebook page to see what it looks like on a smaller screen. So please excuse the poorer video quality.  Facebook has saved the day and at least I can use that video here.

And of course I have delicious vegan cake to drown my sorrows. If only I could solve IT problems with baking!

So here it is. The most delicious Vegan Chocolate Oreo Cake ever. It serves 6-8 and actually requires an oven.

Recipe is below if you need a printable version, you know the drill by now.

If you’d rather have a much smaller version of the chocolate cake, check out my microwaveable mug cake. Perfect for an individual portion when you need cake. NOW.

And if you wanted a larger cake to feed a small (very small) army, have a look over at my Vegan Bakewell Tart recipe. It really is the most popular cake at my cafe.

Here’s the important stuff;

Vegan Chocolate Oreo Cake recipe

1// First mix the dry ingredients in a bowl,

200g Self Raising Flour

160g Caster Sugar

70g good quality cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

2// Then mix the wet ingredients in a jug,

200ml soya milk (or almond)

1 teaspoon vanilla extract

120ml vegetable oil

3// Break up 1/2 packet of Oreos into a bowl. Be careful to check the ingredients as not all Oreos are vegan. But generally the plain Oreos are.  DO NOT EAT ALL THE OREOS. We need a few for decoration. You can have one. Maybe two.

4// Line three 6” cake tins with baking paper

Preheat your oven to Gas Mark 4, 180C. 

5// Pour the wet ingredients into the bowl of dry ingredients and stir to combine. Add the bowl of broken Oreos and stir. Divide the mixture equally between the three cake tins. And yes,we’re baking biscuits into a cake. No, they won’t burn. Trust me.

6// Place the tins in the oven. Bake for around 15 – 20 minutes or until a skewer comes out clean with no mixture stuck to it.

While the cakes are baking, lets make the ganache and the icing,

Ganache

1// Heat 1/4 cup of soya (or almond) milk in a bowl in the microwave until it boils. Probably about 2 mins at a high setting

2// Pour in 100g vegan dark chocolate drops (found in the baking aisle of most supermarkets) and stir until completely melted into the milk.

3// Add a Tablespoon of melted coconut oil. Let it sit on top of the milk/chocolate mixture for a minute or 2, then stir until fully mixed and glossy.

Pop to one side for a minute

Buttercream Icing

I find this the hardest to give measurements for as I mostly make buttercream by eye. It depends on so many things such as room temperature, type of spread used. However, this is a guide,

1// Use approximately 1/3 of a cup of vegan margarine or something like Trex. Leave to sit at room temperature for a while. Beat the spread with a fork or use an electric whisk.

2// Add 1/2 teaspoon of vanilla extract for a richer flavour and beat it into the spread until fully combined.

3// Add 1 cup of icing sugar and beat into the spread until soft and fluffy. Repeat this cup by cup until you have used 3 cups.

If the mixture becomes too stiff, stop adding icing sugar and add just a drop of milk. Just a drop. And beat in. Add a bit more if necessary but only add drop by drop.

If the mixture isn’t stiff enough, add more icing sugar. About 1/2 cup. Beat it into the icing mixture, and repeat until you get the right consistency.

Pop to one side until the cake has cooled.

Remove the cake from the oven and let it cool on a wire rack.

When cooled,

1// spread a little icing on a plate to stop the cake from moving and add the first layer.

2// spread a thick layer of icing on that first layer. Don’t be shy. Add the second layer

3// Guess what? Yep, you’re adding another thick layer of icing and then the final layer. Now stop right there. No more icing.

4// Give the ganache a stir and then spoon that gorgeous liquid over the top of the cake. Cover until the ganache drips slowly down the sides. Get creative, build your own chocolate waterfalls. Honestly, this bit is hypnotic. Or maybe I’m just a bit strange.

5// Sprinkle on a few more broken up Oreos

Et voila, 

chocoreoslice

 

 

 

 

Easy Cinnamon & Apple Pastries

Mmmm….a tray of sticky Apple and cinnamon pastry swirls. Ready in minutes. And vegan.

Perfect.pastries1

Chuck away any need for weights or volumes or rules – these cinnamon rolls are pretty much made to taste.

If you don’t have Lotus Biscoff Spread (or shock, horror, just don’t like it) you could use jam of any flavour instead.

Mix it up a bit and add some sultanas to the apple sauce. Or blackberries when they’re in season for a different take on an old English favourite – blackberry and apple pie.

The Video is, I hope, self explanatory. But if you need a more formal typed out recipe, you’ll find it below.

 

 

To whip these apple pastries up in no time I use pre-made puff pastry. I’ve not found one that isn’t vegan but its best to check the labels. I used Jus-Rol in the video but all supermarkets have their own brand puff pastry.

General Recipe for pastries

1// Make up some cinnamon sugar. I use 1 teaspoon of ground cinnamon to every 2 tablespoons of brown sugar.

2// Roll out your puff pastry sheet

3// Spread on some warm biscoff spread (or jam)

I heated the biscoff jar in the microwave, on medium power for about 20 seconds.

4// Add your apple sauce

5// Sprinkle on some cinnamon sugar…

                                       ……and roll

6// Carefully cut the pastry roll into 1 1/2 – 2 inch wide pinwheels

7// Place the pinwheels onto a baking tray lined with greaseproof baking paper. Shape the pinwheels and leave a bit of space between each one.

8// Bake at as Gas Mark 5/ 190C for about 10-15 minutes. Until golden brown

9// Make up a drizzle icing with about 1 cup of icing sugar and a dash of water and stir.

10// When baked, drizzle warm biscoff spread (if using) and icing over the pastries.

11// Sprinkle over a bit more cinnamon sugar…

        …..and serve, while warm if possible