Mango cake

This cake is probably my new favourite. The mango gives an incredible richness, a satisfyingly moist and dense texture, and a beautiful colour. Plus, thanks to the magic ingredient that is ready-made mango pulp, it’s super quick and easy to prepare.


Mango cake

Video
Convenience: 10 mins to prepare ~ 45 mins to bake
Serves: 12

Ingredients

  • 250 g (2 cups) plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda / baking soda
  • 1/4 tsp salt
  • 150 g (3/4 cup) caster sugar
  • 1 tsp vanilla (or 1 tsp powdered cardamom seeds)
  • 4 tbsp flavourless vegetable oil
  • 530 g (2 cups) tinned mango pulp (I use kesar mango pulp from Tesco)

Directions

  1. Preheat the oven to 180 C or 350 F.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, mix together the sugar, vanilla, oil, and mango pulp.
  4. Stir the dry ingredients into the wet ingredients, until fully combined.
  5. Pour the batter into a lined 2lb loaf tin*.
  6. Bake for about 45 minutes, until a cake-tester or tooth pick inserted into the centre comes out clean.
  7. Serve warm or cool, on it’s own or with non-dairy vanilla ice cream.

* For muffins, pour the batter into 16 muffin cases, then bake for 15 minutes.


How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products. Completely vegan.
  2. Screen Shot 2016-04-09 at 18.53.32As far as I know, none of the ingredients are harmful to the environment.
  3. Screen Shot 2016-04-09 at 18.53.32Thanks to the mango pulp, this is a relatively cheap recipe. A 850 g tin of mango pulp is £1 or £1.50 at Tesco in the UK. That’s a lot of mangoey deliciousness for your money. You can save the remaining mango pulp to make a mango lassi using soy or coconut yogurt!
  4. Not healthy because it contains a lot of sugar and white flour.
  5. Screen Shot 2016-04-09 at 18.53.32It’s just so delicious. Everyone loves it and it disappears immediately.

Total EA Tasty Spoons: 4


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Fruit crumble

This simple crumble is my favourite way to use up the apples that are falling from trees all over Cambridge at this time of year. But the sweet and buttery crumble topping works perfectly with almost any fruit.


Fruit crumble

Adapted from Delia Smith’s ‘Basic crumble topping’
Convenience: 15 mins to prepare ~ 35 mins to bake
Serves: about 6

Ingredients

  • 900 g (2 lbs) fruit e.g. apples, pears, peaches, nectarines, or plums*
  • 100 g (3 1/2 oz) optional other fruit e.g. blackberries, raspberries, or mango*
  • 140 g (5 oz) plain flour
  • 140 g (5 oz) jumbo oats
  • 110 g (4 oz) non-dairy margarine
  • 140 g (5 oz) brown sugar
  • 1 tsp ground cinnamon (optional)

* Choose your favourite fruit combination, but traditionally apple and blackberry or peach and raspberry go together brilliantly. Simple apple and cinnamon is one of my favourites.

Directions

  1. Preheat the oven to 180 C or 350 F.
  2. Chop up the fruit into 1 inch chunks, removing cores or stones. There’s no need to peel the fruit.
  3. Place the chopped fruit into a oven-safe dish (roughly 10 x 8 inches).
  4. Optionally, sprinkle berries or chopped mango over the other fruit.
  5. If the fruit you’re using is particularly sour, you may want to sprinkle a little extra brown sugar over the fruit at this stage.
  6. Put the flour, oats, margarine, brown sugar, and cinnamon (if using) into a medium bowl. Combine with a spoon until the ingredients are well dispersed and the mixture looks crumbly. It may help to use your fingertips to rub the ingredients together.
  7. Sprinkle the crumble mixture evenly over the fruit.
  8. Place the crumble in the oven for about 35 minutes, until the top is golden brown.
  9. Serve warm with non-dairy custard or ice cream.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products. Completely vegan.
  2. Screen Shot 2016-04-09 at 18.53.32As far as I know, not harmful to the environment, so long as you can find palm oil-free, non-dairy margarine.
  3. Screen Shot 2016-04-09 at 18.53.32Depending on the fruit you choose, fairly cheap. If you live somewhere with lots of apple trees and berry bushes, it’s not hard to find free fruit in early Autumn/Fall.
  4. Healthier than most desserts because it contains lots of fruit, but still not especially healthy because of the sugar.
  5. Screen Shot 2016-04-09 at 18.53.32Such a delicious and comforting dessert.

Total EA Tasty Spoons: 4


 

Vanilla scones

These scones couldn’t be simpler to make. They’re perfectly soft and crumbly on the inside and satisfyingly crusty on top. Ideal served with jam, vegan clotted cream, and tea on a summery afternoon.

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Vanilla scones

Convenience: 10 mins to prepare, 12 mins to cook ~ easy to scale up
Makes: 15 scones

Ingredients

  • 475 g (3 3/4 cups) self-raising flour
  • 75 g (1/3 cup) caster sugar
  • 1/8 tsp salt
  • 75 g (1/3 cup) non-dairy margarine (ideally palm oil free)
  • 240 ml (1 cup) non-dairy milk
  • 1 tbsp vanilla

Directions

  1. Preheat the oven to 200 C or 390 F
  2. In a large mixing bowl, stir together the flour, sugar, and salt.
  3. Using an electric beater, mix in the margarine until it is fully incorporated.
  4. Add the milk and vanilla, and beat until a soft dough is formed.
  5. Tip the dough out onto a floured surface, and kneed for a minute or two.
  6. Using a rolling pin, roll the dough until it is about 2 cm thick.
  7. Cut out circles using a small scone cutter or upside down glass, and place them onto a non-stick or lined baking tray.
  8. When you can’t cut out any more circles, ball the dough up, and roll it out again to cut out a few more.
  9. Bake for about 12 minutes, until lightly golden on top.
  10. Serve warm or room temperature with your favourite jam, vegan clotted cream*, and tea.

*I make a quick sweet clotted cream by combining equal quantities of non-dairy margarine and vegetable shortening, then adding powdered sugar to taste.


How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32None of the ingredients are particularly harmful to the environment, so long as you can find a margarine made without palm oil.
  3. Screen Shot 2016-04-09 at 18.53.32All of the ingredients can be fairly cheap.
  4. Not healthy, because it’s mostly refined carbohydrate.
  5. Screen Shot 2016-04-09 at 18.53.32So delicious. You won’t be able to eat just one!

Total EA Tasty Spoons: 4


 

Chocolate truffles

These truffles are amazing. I was given some Booja Booja vegan truffles as a gift at Easter, and had been craving them ever since. But they’re very expensive, and I couldn’t justify spending so much money on a luxury. So, I tried to make them myself. The recipe I developed is insanely simple, but so rich, creamy, and chocolatey. They are exactly what I was hoping for, and others agree that these truffles are near perfection!


Chocolate truffles

Convenience: 10 mins to prepare, 2 hrs to set ~ easy to scale up
Makes: 12 truffles

Ingredients

  • 100 g (3 1/2 oz) dark chocolate, about 74% cocoa, finely chopped (most is dairy-free, but be sure to check)
  • 3 tbsp coconut milk (from a can)
  • 1/2 tsp vanilla extract
  • 15 g (2 tbsp) cocoa powder

Directions

  1. Put the coconut milk and vanilla into a small saucepan, and heat until very warm but not boiling.
  2. Remove from the heat, and stir in the chopped chocolate until smooth and glossy.
  3. If lumps of unmelted chocolate remain, put the pan back onto low heat and stir for a couple of seconds, then remove from heat and continue stirring until it’s all melted.
  4. Pour the mixture into a small container lined with baking paper or plastic wrap. I use a container that is about 9 cm (3 1/2 inches) square, so that the truffles come out nice and thick.
  5. To let the mixture set, place container in the fridge for 2 hours or in the freezer for 30 minutes.
  6. Remove from the fridge or freezer once firm, and using a knife, cut the mixture into twelve squares. Alternatively, roll scoops of the mixture into balls.
  7. Put the cocoa powder into a small bowl, then roll the truffle squares or balls in the cocoa, until they are covered on all sides.
  8. Serve the truffles straight away, or put them back into the fridge and take them out 10 mins before serving, so that they can soften slightly.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32As far as I know, none of the ingredients are particularly harmful to the environment. Let me know if I’m wrong about that.
  3. Screen Shot 2016-04-09 at 18.53.32They’re very cheap compared to buying truffles. 100 g of 74% chocolate is £1 in the UK. A 400 ml can of coconut milk is also about £1, but it only uses a 45 ml, and the rest can be saved for another recipe. So, when taking into account the cocoa powder and vanilla as well, it’s about £1.25 for 150 g of truffles. I think that’s not too bad, especially compared to Booja Booja, which would be £10 for 150 g. But, they are still an unnecessary luxury (like all sweet treats), so I’ll try not to have them too often!
  4. Screen Shot 2016-04-09 at 18.53.32It seems that the evidence for the cardiovascular benefits of dark chocolate is still fairly inconclusive. However, a Cochrane review did reveal that cocoa containing products produced a small but statistically significant reduction in blood pressure in the short-term. More long-term trials are needed to look at the effect of cocoa on clinical outcomes. In the meantime, these truffles contain less sugar than most sweet treats, so are definitely healthier in that way. Overall, I think this recipe just about deserves an EA Tasty Spoon for healthiness.
  5. Screen Shot 2016-04-09 at 18.53.32These truffles are just so delicious. Friends and family keep asking for more!

Total EA Tasty Spoons: 5


Lemon meringue pie (vegan)

This has got to be the most delicious, ethical, and simple lemon meringue pie recipe. The buttery biscuit base, tart lemon filling, and sweet meringue topping go together beautifully. It tastes just like the traditional version, but uses the magical ingredient aquafaba!


Lemon meringue pie

Adapted from ‘Desserts and Confectionaries’ by Mary Berry
Convenience: 20 mins to prepare, 3 hrs to bake
Serves: 8

Ingredients

  • 250 g (9 0z) digestive biscuits/ graham crackers (many brands are vegan)
  • 75 g (1/3 cup) non-dairy margarine, melted
  • 65 g (1/3 cup) caster sugar
  • 3 lemons, zest and juice
  • 50 g (1/3 cup) cornflour
  • 75 g (1/3 cup + 1 tbsp) caster sugar
  • 1 tin of chickpeas, just the water (aquafaba)
  • 1/4 tsp cream of tartar
  • 120 g (1 cup + 2 tbsp) caster sugar

Directions

  1. Preheat the oven to 100 C or 200 F
  2. To make the crust: Crush the digestive biscuits/ graham crackers into crumbs by putting them in a food bag and rolling with a rolling pin.
  3. Mix in the melted margarine and 65 g of sugar.
  4. Press the biscuit mixture into the base and sides of a 9 inch pie dish.
  5. To make the lemon filling: Put the lemon zest, juice, and cornflour into a medium saucepan, and mix into a smooth paste.
  6. Pour 300 ml (1 1/4 cups) boiling water over the cornflour mixture, then place the pan over medium heat, and simmer for about three minutes, stirring, until thick.
  7. Add 75 g of sugar to the mixture, and continue stirring over the heat for another minute, then leave to cool slightly, before spooning into the crust.
  8. To make the meringue: In a large bowl, put the water from a tin of chickpeas, and the cream of tartar.
  9. Beat on full speed until stiff, with an electric beater.
  10. Gradually add the 120 g sugar, while beating on full speed, until all the sugar is incorporated, and stiff glossy peaks form.
  11. Spoon the meringue on top of the lemon filling, and push it to the edges of the crust.
  12. Bake at 100 C or 200 F for about 3 hours, until the top of the meringue is dried out.
  13. Leave to cool so the meringue can set, then serve.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products. Vegan meringue is amazing!
  2. Screen Shot 2016-04-09 at 18.53.32As far as I know, the ingredients aren’t particularly harmful to the environment. Make sure the vegan digestives/ graham crackers don’t contain palm oil.
  3. Screen Shot 2016-04-09 at 18.53.32It doesn’t contain any particularly expensive ingredients. Save the leftover chickpeas to make chickpea curry or Spanish baked rice!
  4. Not healthy, because it contains a lot of sugar.
  5. Screen Shot 2016-04-09 at 18.53.32Extremely delicious!

Total EA Tasty Spoons: 4


 

Banana fudge brownies

I can’t count the number of vegan brownie recipes I’ve experimented with. But these are the very best. They’re perfectly gooey, fudgy, chocolatey, and bananay. Plus, the recipe is super simple, and only uses easy-to-find ingredients!

Screen Shot 2016-05-14 at 15.21.04


Banana fudge brownies

Adapted from Aine Carlin ‘Keep it Vegan’
Serves: 12
Convenience: 15 mins to prepare, 25 mins to bake ~ Easy-to-find ingredients ~ Can be frozen

Ingredients

  • 250 g (2 cups) plain flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 banana, mashed (or 125 g unsweetened apple sauce, if you don’t like banana)
  • 230 g (1 cup + 2 tbsp) caster sugar
  • 1 tbsp vanilla extract
  • 140 g (5 oz) dark chocolate, broken into chunks
  • 4 tbsp flavourless vegetable oil
  • 60 g (1/3 cup) dark chocolate, chopped into chips

Directions

  1. Preheat the oven to 180 C or 350 F.
  2. Line a 20 cm / 8 inch baking tin with baking paper.
  3. Whisk together the flour, baking powder, and salt.
  4. Put 140 g of chocolate and the vegetable oil into a large microwave-safe bowl, cover with cling film, and microwave for two minutes, until melted.
  5. Stir the mashed banana, sugar, and vanilla to the melted chocolate mixture.
  6. Tip the flour mixture into the chocolate-banana mixture, and stir until combined.
  7. Add the chocolate chips, and mix well. The batter will be very thick and stiff.
  8. Tip the batter into baking tin, and push down with the back of a spoon until it’s flat and even.
  9. Bake for about 25 minutes, until the edges are slightly cracked.
  10. Serve warm or cooled with non-dairy ice cream or vanilla custard.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32 As far as I know, none of the ingredients are harmful to the environment.
  3. Screen Shot 2016-04-09 at 18.53.32 All the ingredients are pretty cheap, so long as you don’t buy fancy vanilla or dark chocolate.
  4. Not healthy, as it contains lots of sugar and refined carbohydrate. These are lower in fat than most brownies though, so probably less calorific.
  5. Screen Shot 2016-04-09 at 18.53.32Sooo good. I make these brownies all the time.

Total EA Tasty Spoons: 4


Victoria sponge cake

This vegan cake’s simplicity, beautiful golden colour, buttery taste, and moist texture make it ideal for tea parties or afternoon treats.

Screen Shot 2016-05-11 at 11.49.43


Victoria sponge cake

Serves: 12
Convenience: Quick to make ~ Easy-to-find ingredients ~ Can be frozen

Ingredients

  • 400 g (3 cups) self raising flour
  • 1 1/4 tsp bicarbonate of soda (baking soda)
  • 250 g (1 1/4 cups) caster sugar
  • 115 ml (1/2 cup) flavourless vegetable oil (e.g. rapeseed or sunflower)
  • 400 ml (1 3/4 cups) non-dairy milk
  • 3 tbsp golden syrup
  • 2 tsp vanilla extract
  • 1/2 jar of your favourite jam (strawberry or raspberry is traditional)
  • 100 g (1/2 cup) non-dairy margarine (ideally palm oil free)
  • 90 g (3/4 cup) powdered sugar

Directions

  1. Preheat the oven to 180 C or 350 F.
  2. Grease and line two 9-inch cake tins.
  3. Whisk the flour, bicarbonate of soda, and sugar in a large bowl.
  4. Separately whisk together the oil, milk, syrup, and 1 tsp of the vanilla.
  5. Pour the liquid mixture into the dry ingredients and whisk for a couple of minutes until smooth and creamy.
  6. Pour equal amounts into the two cake tins, and bake for about 35 minutes, until a toothpick inserted into the middle comes out clean.
  7. Cool for a few minutes in the tin, then cool completely on a wire rack.
  8. While the cake is cooling, make the buttercream by beating together the margarine, powdered sugar, and 1 tsp of the vanilla, until fluffy. Leave in the fridge until the cake is completely cool.
  9. Spread the jam over the one of the cooled cakes, followed by the buttercream. Place the other cake on top, and dust with icing sugar.
  10. Serve with cups of tea and fresh berries.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32 As far as I’m aware, none of the ingredients are particularly harmful for the environment. Let me know in the comments if I’m wrong about this.
  3. Screen Shot 2016-04-09 at 18.53.32All of the ingredients are pretty cheap, so long as you avoid very fancy vanilla extract or jam.
  4. Not healthy, as it contains a lot of sugar and refined carbohydrate.
  5. Screen Shot 2016-04-09 at 18.53.32Tastes so lovely. Friends and family are always extremely happy when I bake this cake for afternoon tea, and nobody can even tell it’s vegan!

Total EA Tasty Spoons: 4


 

Perfect chocolate chip cookies

These chocolate chip cookies are perfect for a number of reasons. They have the ideal ratio of chewy centre to crunchy edge. They taste rich and buttery even though they’re vegan. They’re super quick and fun to make. And, they contain only simple, easy to find ingredients. All this makes these cookies my number one go-to treat to make for family, friends, or myself!

Screen Shot 2016-05-07 at 18.20.29


Perfect chocolate chip cookies

Makes: around 20, depending on size

Ingredients

  • 140 g (1 cup) brown sugar
  • 120 ml (1/2 cup) flavourless vegetable oil (e.g. rapeseed)
  • 60 ml (1/4 cup) non-dairy milk (also works with water)
  • 1 tbsp vanilla extract
  • 240 g (2 cups) plain flour
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 150g (7/8 cup) chocolate chips (many brands are vegan, or chop up a bar of dark chocolate)

Directions

  1. Preheat the oven to 180 C or 350 F.
  2. Mix together sugar, oil, milk, and vanilla in a large bowl.
  3. In a separate bowl, whisk flour, bicarbonate of soda, baking powder, and salt.
  4. Combine the dry ingredients into the wet ingredients.
  5. Mix in the chocolate chips.
  6. Drop large spoonfuls of batter onto a non-stick baking tray and flatten a little. If the chips don’t stick to the batter and fall out, just smoosh them back in.
  7. Bake for about 8 minutes, until lightly browned on the edges.
  8. Eat them warm straight out of the oven or wait a little, as I think the texture improves when they cool. You can also freeze them in an airtight container or food bag, and defrost to enjoy another time.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32 As far as I’m aware, none of the ingredients are particularly harmful for the environment.
  3. Screen Shot 2016-04-09 at 18.53.32All of the ingredients are pretty cheap, so long as you avoid fancy vanilla extract or expensive chocolate.
  4. Not healthy. Contains a lot of sugar and refined carbohydrate. If you’re looking for something healthier to fulfil a cookie craving, check out these banana breakfast cookies.
  5. Screen Shot 2016-04-09 at 18.53.32Really delicious. It’s so easy to make a lot of people happy by baking up a batch of these!

Total EA Tasty Spoons: 4


Oreo cupcakes

These cupcakes taste incredible. Rich and moist cake, with a sweet cookies and cream frosting. It may not be the most ethical recipe (see the rating below), but they do prove that vegans don’t have to miss out on any deliciousness.

Screen Shot 2016-05-05 at 16.27.50


Oreo cupcakes

Adapted from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz
Serves: 12

Ingredients

  • 235 ml (1 cup) non-dairy milk (e.g almond or soy)
  • 1 tsp cider vinegar
  • 170 g (3/4 cup) caster sugar
  • 75 g (1/3 cup) flavourless oil (e.g. rapeseed)
  • 1 tsp vanilla extract
  • 120 g (1 cup) plain flour
  • 40 g (1/3 cup) cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 60 g (1/4 cup) non-dairy margarine (e.g. Pure or Earth Balance)
  • 60 g (1/4 cup) vegetable fat/shortening (e.g. Trex)
  • 200 g (1 1/2 cups) powdered sugar
  • 18 oreo cookies: 12 crushed and 6 cut in half

Directions

  1. Preheat the oven to 180 C or 350 F
  2. Mix together the non-dairy milk and vinegar in a large bowl. Set aside for a few minutes to curdle.
  3. Add the sugar, oil, and vanilla to the milk mixture, and whisk until foamy.
  4. In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt.
  5. Then mix the dry ingredients into the wet ingredients, until only a few small lumps remain.
  6. Pour evenly into 12 cupcake or muffin cases.
  7. Bake for about 18 minutes, until a toothpick inserted in the middle of a cupcake comes out clean.
  8. Let cool completely.
  9. To make the frosting, beat together the margarine, vegetable fat, and powdered sugar with an electric beater.
  10. Mix in the crushed oreos.
  11. Spread the frosting onto the now cooled cakes, and press a half oreo into the top of each.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Sadly, oreos contain palm oil, which from what I’ve read, is environmentally harmful.
  3. Screen Shot 2016-04-09 at 18.53.32It doesn’t contain any particularly expensive ingredients. A pack of oreos is 65p when on special offer.
  4. Definitely not healthy. Full of sugar, and contains no redeeming ingredients.
  5. Screen Shot 2016-04-09 at 18.53.32Crazy delicious, and has the potential to convert any sceptic to vegan baking.

Total EA Tasty Spoons: 3


Banana breakfast cookies

These aren’t exactly cookies. But they’re practical, healthy, and perfect for an on-the-go breakfast or snack.Screen Shot 2016-04-08 at 15.14.33


Banana breakfast cookies

Serves: 2 (makes nine small cookies)

Ingredients

  • 1 ripe banana, mashed
  • 70 g (3/4 cup) rolled oats
  • 1 tsp vanilla essence (optional)
  • 50 g (1/4 cup) dark chocolate chips (optional)

Directions

  1. Preheat the oven to 180 C or 350 F
  2. Mix together all of the ingredients.
  3. Drop large spoonfuls of batter onto a baking tray and flatten.
  4. Bake for about 10 minutes, until firm.
  5. Cool, then store in an air tight container or freeze.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32 As far as I’m aware, none of the ingredients are particularly harmful for the environment.
  3. Screen Shot 2016-04-09 at 18.53.32Oats and bananas are very cheap.
  4. Screen Shot 2016-04-09 at 18.53.32Healthy! No added sugar or fat, and oats give long lasting energy and are good for the cardiovascular system. Adding chocolate chips makes it less healthy, but dark chocolate supposedly has some health benefits.
  5. Screen Shot 2016-04-09 at 18.53.32Very tasty, and perfect for sharing.

Total EA Tasty Spoons: 5!