Chocolate Avocado Cake

For some time now I have been hearing about chocolate avocado cake and it has really intrigued me so I just had to make one!

NB:The recipe below is adapted from Joy the Baker

Ingredients:

450g self raising flour

6 Tablespoons unsweetened cocoa powder

1/2 teaspoon salt

2 teaspoons baking powder

300g granulated sugar

6 tablespoons almond oil

1 large soft avocado, well mashed

2-4 cups water

2 Tablespoons white vinegar

2 teaspoons vanilla extract

1 medium dark chocolate Lindt Bunny (naughty)

Method

Preheat oven to 180-200 degrees C.  Grease and flour your tin(s).  Set aside.

Sift together all of the dry ingredients except the sugar.  Set that aside too.

Mix all the wet ingredients together in a bowl, including the super dooper mashed avocado. (only add half of the water and add more as necessary)

Add sugar into the wet mix and stir.

Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

Melt the Lindt Bunny and stir into the batter

Pour batter into a greased cake tin(s). Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before devouring the whole thing in one!

The cake was incredible, really not bad for a first try! The consistency was like a hybrid between a cake and a brownie. A cakey outside but this a fudgey centre. It is safe to say that the cake didn’t last long. I will definitely be making this again.

~Love Charlotte xx

Vegan Gin and Tonic Cake

woweeeeee!

Just after Christmas someone mentioned to me (Charlotte) about gin and tonic cake and the idea blew my mind! Gin is my drink, my go to drink and it tastes like summer so of course I wanted to make a cake that had gin in the recipe!

We searched the internet for a vegan recipe and couldn’t find one so we got to have fun  and make our own. The inspiration and main basis of the recipe came from Pudding Lane but the vegan-ness is totally ours, here you go 🙂

Recipe:

Ingredients:

Cake

No Egg ( vegan egg substitute) Equivalent of four eggs

200g Caster Sugar

200g Self Raising Flour

200g Dairy Free butter/spread

tsp baking powder

5 shots of your favourite gin (we used Gordon’s elderflower)

2 limes

Topping:

150g sugar

3 shots of Gin

Lime juice

a dash of tonic

Method

Pre heat the oven to 180 degrees celsius and grease your favourite cake tin.

In a mixing bowl combine the caster sugar and butter until creamy. Add the made up No Egg and continue to mix through. Sieve in the flour, baking powder and mix in along with the zest of the two limes. Once combined add the juice of 1 and a half limes and 5 shots of gin making the batter thinner and more cake like. Pour into your cake tin and place in the oven for 45mins or until a knife comes clean from a point in the centre.

Place the cake on a wire rack to cool while you make the drizzle.

Mix the sugar with 3 shots of gin, the juice of half a lime and a dash of tonic. If you prefer a thicker icing,  add more sugar or less gin…. (i’d go more sugar! haha). Make a few pricks in the top of the cake and then add the drizzle, be as messy or creative as you like! Leave to set while you clean up your mess!

Tah-da Gin and Tonic cake.

We are incredibly happy with the recipe and taste of the cake. We just can’t believe it took us so long to come across it! Due to the lack of actual egg, it isn’t a high rising cake but it is beautiful just the way it is. This would be perfect for a dinner party or barbecue in the summer.

Give it a go and let us know how you get on!

~Love Charlotte and Jessica xx

Savoury Oats

Hooooooooold up. Let’s just take a moment to congratulate ourselves for our latest discovery. Savoury oats. Yes, it is exactly what you are thinking but absolutely not what you’re thinking all at the same time. It is essentially savoury porridge but a whole lot more than just that.

We were recently in London with mum and I’m not sure how but the idea of savoury oats just came up in conversation and we just couldn’t wait to try. We feel so innovative….(even though we’re pretty sure this was not an original idea of ours alone)

Here’s the recipe: (serves 2)

Oats
1-2 vegetable stock cubes
3 handfuls of oats (gluten free if you desire)
A sprinkling of Cajun spice
Black pepper

Topping
1 courgette
1 pepper (colour of your choice)
1 garlic clove
1 red onion
Humous (if you’re an addict like us)
Avocado

Method

Chop your onion and garlic and fry off in a small amount of either coconut oil or extra virgin olive oil. Continue to chop the rest of your vegetables like you would if you were preparing a stir fry. Add to the pan. Fry until tender

Boil the kettle and pour about 300ml of boiling water to a medium sized saucepan, adding the vegetable stock cube(s).
Once they have combined, add the oats and cook on a medium heat until the consistency has thickened to your desired level. We prefer our savoury oats to be slightly thinner than our sweet breakfast porridge.
Add some black pepper and Cajun spice to taste.

Transfer the oats to a bowl or plate and top with your vegetables, avocado and humous.

Voila!

For us it’s essentially the same as savoury rice or couscous but just using a different grain. We think this would be really great as a filling inside a stuffed pepper! Really great! The consistency would mean that the filling wouldn’t explode over your plate he first chance it gets after you’ve cut into it…

Give it a go and let us know what you think. We LOVE it and can’t quite believe we’ve made it so far in life without discovering it before now!

Enjoy!

~Love Charlotte and Jessica xx