Miss Bunny Blogs

Kawaii goth blogger

Category: recipes

Chinese style Seitan or tofu strips

I haven’t eat meat for a really long time and I never crave meat. The only thing I usually crave are the sauces that some of the meat came in! I miss so many sauces! you just can’t get vegan alternatives off of a shelf and now being on a low fodmap diet (for IBS) even if they did I probably couldn’t have it because it would contain Garlic and onion (They’re in absolutely everything!)

The other day I was sat there and suddenly had a hankering for those chicken pieces you can get in supermarkets in a Chinese style sauce! I looked online for a recipe but if you type in Chinese sauce recipe…let me tell you there’s a whole bunch and none of them looked like the ones the sauce I had in mind. So I checked out the ingredients that they use on the original chicken and got to formulating the recipe myself.

You can use this recipe for anything, I used Seitan this time but it works on tofu too. Below i’m going to show you my recipe for the seitan however to adapt this to tofu you will need firm tofu and then press it for a couple of hours until all of the liquid is drained (if you don’t have a tofu press you can easily use kitchen roll and put it between two chopping boards with something heavy on top). Then marinade the tofu for a couple of hours (or over night) with the same flavourings that I use in the seitan to let them soak in. Then smother in the sauce and bake like the seitan (though please bare in mind tofu won’t take as long to bake)

The seitan recipe is one that I’ve adapted from a few different places and this is my most used recipe when using it!

** Also Seitan for those that do not know is another term for Vital wheat gluten. If you’re on low fodmap you may not be okay with this so just a disclaimer! I’m lucky that I am. However I’m not so lucky that I have a severe physical reaction to other gluten products such as spelt, pasta and noodles. So for those of you that aren’t okay with it you can follow the information above for tofu. **

Keep your eyes peeled as over the next few months I will have a whole host of tofu inspired recipes for you, to keep in line with healthy meal inspo!

Seitan recipe: 

  • 1 and a quarter cups seitan powder,
  • quarter of a cup of nutritional yeast,
  • 1 cup vegetable stock,
  • 1 table spoon tomato puree,
  • 2 tbsp olive oil,
  • half a tbsp soy sauce,
  • half a teaspoon 5 spice,
  • half a teaspoon mustard powder,
  • 1 teaspoon smoked paprika,
  • quarter of a teaspoon of coriander powder,
  • half a teaspoon of salt,
  • pepper to taste

(if you aren’t on a low fodmap diet you can add garlic and onion powder to taste)

Sauce recipe:

  • 1.5 teaspoons Chinese 5 spice,
  • 1 teaspoons smoked paprika,
  • 2 teaspoons of coconut sugar (or you can use brown sugar)
  • 4.5 teaspoons of nutritional yeast,
  • 4 tablespoons of beetroot juice (I juiced my own cooked beetroot, but you can also buy this in health food shops)
  • half a table spoon of tomato puree,
  • salt and pepper to taste.

(again if you are not on the Fodmap diet you can add garlic and onion to taste, I made a separate sauce for my partner and I used ground onion granules and I used 1 teaspoon, and 1 teaspoon of garlic powder)

 

Recipe.

  1. Preheat your oven to 200 Degrees and put some baking foil on a couple of baking trays. Grab a large mixing bowl and put in your seitan powder, nutritional yeast, spices and salt and pepper. Mix together well. In a separate bowl or Jug mix together your soy sauce, olive oil and vegetable stock.
  2. Make a well in the middle of seitan powder mix and add in your liquids. Using a wooden spoon start mixing the two together. It’ll start becoming sticky and eventually you won’t be able to mix with a spoon. Instead you will have to put your hands in and start kneading the mixture with the palm of your hands like you would a bread dough. Knead the mixture for about 4-5 minutes.
  3. Now time to create the sauce! In a different bowl add all of your spices and seasoning, nutritional yeast, coconut sugar, tomato puree and the beetroot juice. mix well together until it forms a paste.
  4. On a chopping board cut off pieces of seitan to what looks like small fillets or chunks (you could even create burger patties if you wanted) spoon a tiny bit of your sauce onto each of the pieces and spread the mix over each of your fillets, make sure to coat both sides!
  5. Once you have coated all of the pieces put a layer of kitchen foil over the top of them, then place your second baking tray on top. This is going to help your pieces crispen nicely on both sides. If you have pieces on both baking trays and you have a third baking tray (or even a cake pan that’s the same length) then put it on top and pop it in the oven like this. if you do not have more than two baking trays then pop them in stacked on top of one another with the top layer just covered in kitchen foil. You can always pop the top layer in for an other 4-5 minutes if you need to with the bottom layer on top once you’ve taken the pieces off it. I know this sounds complicated, but you’re just stacking them on top of the other to make them crispen and bake better. Put in the oven for 30-35 minutes and then enjoy!

If you are using tofu you do not need to stack the trays on top of one another and you do not need to add kitchen foil to the top. However bake for the same amount of time.

I hope you enjoy my Chinese style sauce you could of course add this to many things such as soy strips or anything you like.

 

Spiced matcha and chocolate monster cupcakes.

With halloween fast approaching and the kids half term coming up it’s the perfect time to get baking. I had Pure Chimp reach out to me and offered to send me their Spiced Matcha powder. I was really excited because not only do I love matcha but their matcha is spiced with ginger, tumeric and cinnamon. These spices are perfect for keeping your tummy happy and healthy so fits in perfectly with my specialty baking. Be sure to check out their other flavours. They also have mint and plain matcha, they do the perfect sizes for sampling as well as jars of matcha that are really affordable and the best bit is that a percentage of each sale goes to charity and they’re a living wage employer. I love supporting smaller companies that encourage not only health but have a great work ethic, so be sure to go and check them out.

When I was sent the spiced matcha of course I knew I was going to have to pair it with chocolate as this is my favourite and lets face it matcha and chocolate is the perfect flavour combination! I wanted to create something fun as well as healthy so I decided that I would use fondant icing to create cute monster faces. Make sure if you’re going to ice your cupcakes with fondant you check on the back that your icing is suitable for vegans as some colours are not suitable. I then used a black icing writing pen to add in the little scars and mouths. I didn’t want my monsters to look the same because I think this makes them look quirky and cute so I decided to add slightly different hair pieces and slightly different smiles to each. You can of course decorate them however you want and get really creative especially if you have little ones helping!

SUBSTITUTIONS:

My recipes as usual calls for gluten free flour however you can substitute with regular self raising flour all you need to do is swap the measurements over and make sure you leave out the Xanthum gum from the chocolate mix if you are doing this. You can also replace the coconut sugar with regular caster sugar or the the stevia for sugar, if you are going to replace the stevia with sugar add 60 grams of caster sugar. Stevia is naturally sweeter than regular sugar so you do not need as much.

I also used Aquafaba as my egg replacement in my recipe, I’ve not experimented with others, but if you do let me know how you get on! 🙂

 

This recipe roughly makes 8-10 cupcakes.

Ingredients: 

For the Matcha halves:

  • 1-2 teaspoons of matcha powder. 
  • 60 grams of gluten free (or regular) self raising flour.
  • 40 grams of stevia,
  • 60 grams of vegan margarine/butter,
  • half a teaspoon of vanilla extract,
  • half a teaspoon of baking powder,
  • 5 table spoons of aquafaba (chick pea water)

For the Chocolate Halves:

  • 100 grams of gluten free self raising flour,
  • 7 heaped teaspoons of cacao, (or cocoa)
  • 80 grams of coconut sugar, (or regular sugar)
  • 50 grams of vegan margarine/butter,
  • 3 tablespoons of non dairy milk,
  • half a teaspoon of baking powder,
  • quarter of a teaspoon of Xanthum gum
  • 6 tablespoons of aquafaba,

For the spiced matcha butter cream:

*you can leave them like this or you can decorate like I did with fondant icing too* I used green, white and black. I also used a writing icing pen for the details. Make sure to check your ingredient colours are vegan!

I use silicone cases to bake my cupcakes in and only transferred a few to paper cases when I knew I had people coming to collect them. Silicone cases are great as they’re reusable I really recommend investing in them if you’re baking a lot.

 

Method:

  1. Preheat your oven to 165 degrees. Grab your cake cases and pop them on a baking tray.
  2. You’re going to need two separate bowls for mixing your batters, we’ll start with the chocolate mix. In your first bowl cream together your sugar and vegan butter. Next add in your cacao, flour, Xanthum gum, baking powder then start mixing and slowly add in your non dairy milk. Whilst mixing slowly add in your aquafaba and then mix well until all ingredients are completely mixed and your have a smooth batter for your cupcakes.
  3. Now for the matcha halves. Grab your second bowl cream together your butter and stevia just as you did in the first bowl. Next add in your matcha powder and your vanilla extract and mix well. Add the rest of your dry ingredients and then slowly add in your aquafaba and mix in well.
  4. Once both batters have been mixed using a spoon divide your matcha mix into each of the cupcake cases and then do the same with the chocolate. Grab a cocktail stick or skewer and then pull the bottom matcha layer up from the middle so you get a slight swirl of matcha coming through the chocolate. This can be tricky but try not to over mix so you still keep your flavour definitions.
  5. Pop your cupcakes in the oven and bake for roughly 12 minutes or until you can stick a skewer or knife in and it comes out clean.
  6. When you’ve taken your cupcakes out and they’re cooling you can make your matcha frosting. In a clean bowl pop your butter in and then using a sieve, sieve in your icing sugar and cream together. Next add in your matcha and mix until totally blended and smooth, slowly add in your non dairy milk, then pop in the fridge for 10 minutes.
  7. When your cupcakes are totally cooled off it’s time to ice your cupcakes, you can do this with an icing bag or if you’re going to decorate yours with fondant like I did grab a teaspoon and pop a bit on the top, using the back of the spoon to spread it then create your faces out of fondant and pop them on the top.

 

Chocolate bourbon twists

 

There’s something really nostalgic for me about biscuits. They remind me of happy childhood memories and rainy autumn and winter days.
I’ve not eaten biscuits for years and as it’s the first day of autumn today it seemed like the perfect time to whip some up. Chocolate bourbons were some of my absolute favourites growing up and so I wanted to make some that were free from refined sugars and gluten free.

SUBSTITUTIONS:

Of course I always talk about substitutes before giving you my recipes as not all of you want or need to bake without regular sugar or gluten.So the sweeteners I’ve used are a mixture of stevia and maple syrup in my biscuits. The stevia makes the biscuits a little dryer in it’s dough form than a normal biscuit mix so don’t worry if it seems a little more crumbly than other biscuits that you’ve made. Alternatively you can use regular sugar however you’ll need to use double the amount of sugar as stevia is a lot sweeter than regular sugar. I like to pick up my stevia by a brand called Sukrin this can be found either online or some Holland and Barrett stores stock it,  however you can easily use this Whole earth stevia from Sainsbury’s.

For the ganache center I use the powdered stevia icing from Sukrin, again you can buy this in some Holland and Barrett stores or you can purchase this online. It’s always worth shopping around for as you can normally find it on a deal from sites such as dolphin fitness other wise you can use regular icing sugar. Do not use double the icing for the center. The rations need to be split evenly for the perfect ganache center.

I use gluten free plain flour (Sainsbury’s) however you can also substitute this for a normal plain white flour if you don’t need to eat gluten free.

Other info: 

I have now started adding my recipes onto fitness pal as foods. To search for them look for brand “miss bunny’s *insert recipe name* so for instance these are miss bunny’s chocolate bourbons. I have a lot of people asking me about calorie information so I have worked my biscuits out as an average. If you recreate these using the ingredients I have (and not substituting for regular sugar and flour) and using a large cookie cutter (like I did) rather than making small biscuits you’ll roughly have 34 single biscuits or 17 full biscuits with ganache center. The 17 biscuits with center is what I have worked out on fitness pal. I will slowly be adding more of my recipes to fitness pal over the next few months so if you are calorie counting and want to try out my recipes then you can add them easily.
For those of you not on fitness pal the large 17 complete biscuits equals 171 calories; 12 grams of carbs, 11 grams of fat, 1 gram of protein and only 1 gram of sugar.

INGREDIENTS:

  • 340 grams gluten free plain white flour,
  • 3 teaspoons of baking powder,
  • 3 tablespoons of maple syrup,
  • 90 grams of stevia,
  • 3 heaped teaspoons of raw cacao (or alternatively 4 heaped teaspoons of cocoa powder)
  • pinch of salt,
  • 220 grams of room temperature vegan butter (I used soy pure)

For the Ganache center:

  • 40 grams of dark chocolate of your choice (My preference is always 72% dark ombar)
  • 40 grams of room temperature vegan butter (I used the soy pure brand)
  • 40 grams of powdered stevia or alternatively normal icing sugar.

*I iced some of my biscuits but you really don’t need to as they’re bourbons however they’re super fun to decorate with royal icing or flood icing* 

 

RECIPE:

  1. Preheat the oven to 175 degrees. Grab a couple of baking trays and line them with baking paper.
  2. In a large bowl put in your butter and stevia and mix with a spoon until blended. Next add in your maple syrup and stir. Add in your dry ingredients one by one and start mixing with a spoon, It will get to a point that you’ll need to start working the biscuit dough with your hands. The dough should be moist enough that you can roll it into a ball. Like I said in my notes earlier the mix may seem dryer and more crumbly than other biscuit doughs you’re used to as we’re using stevia instead of regular sugar. Don’t worry it doesn’t affect them when baked.
  3. Flour a clean surface and a rolling pin then grab half your mixture and put in in the middle of your flour surface. Roll the dough to roughly a few mm thick, then use your cookie cutter to cut out the shapes that you want. Alternatively you can roll your dough into the shape of a rectangle or square and cut lines vertically and horizontally to form normal bourbon shapes just make sure you have an even amount of shapes.
  4. Very carefully move your shapes onto your baking tray. I found the best way to do this was to slide a butter knife underneath the dough and then slide under a spatula and use the spatula to carefully pop them onto your baking tray. Pop your biscuits into the oven for 10-15 minutes. (usually less time for a gas oven. My oven is an electric fan assisted oven and they took 12 minutes)
  5. Take your biscuits out to cool and then grab a clean heat proof bowl. Next Melt your chocolate in the bowl. To do this I normally take a pan of hot water (just enough so the bottom of your bowl is in it) and pop on the stove top on a very low heat (to keep the water hot whilst melting the chocolate but not hot enough to boil.) Put your heat proof bowl into the pan (alternatively if your bowl is too big you can use the hot water as steam to keep it warm) and melt your chocolate. Next sieve in your powdered icing stevia and mix together, then add in your creamed butter and make sure the ingredients are completely mixed together.
  6. Using the ganache ice half of your biscuits and then add the other half on top.
  7. Enjoy your biscuits with a nice cup of tea or cup of hot chocolate.

 

 

J’adore Tu

So it’s the time of the year where the aesthetic is perfect and you can buy the cutest heart shaped foods from anywhere and everywhere! My favourite thing about valentines is how cute everything is in the shops, I absolutely adore all the red, pink and heart shaped goodies you can see in window displays. Everything is so pretty, I love grabbing bits for general decor and tea party opportunities and of course valentines presents the perfect opportunity for me to make something delicious and share a new recipe with you guys!

When I think of valentines desserts I think of all things sensual and indulgent to me the perfect food to sum this up is chocolate. If you hadn’t of gathered by now I love chocolate it’s my ultimate food guilty pleasure and it’s perfect for your valentines treat. This is one of my favourite recipes and it won’t leave your tummy feeling heavy after as it’s low carb and grain free, with roughly only 150 calories per co-nut it’s also the perfect guilt free treat.

I call these chocolate co-nuts, ultimately they’re doughnuts made from coconut flour instead of regular flour. Stevia icing makes the chocolate icing melt in your mouth and compliments the Jam center.  They’re deliciously moist, chocolatey and with a perfect balance of sweetness.

Get creative:

  • There’s a couple of different things you can change with these. I like to use Raw cacao so that I get the full benefits of the cacao bean however you can easily use cocoa instead. I also made my own fruit filling instead of using Jam, I simply simmered down frozen cherries and blueberries and used a teaspoon of coconut sugar. You can fill your co-nuts with anything you want, it doesn’t need to just be jam I’ve previously filled mine with a chocolate ganache too so get creative.
  • This recipe calls for Psyllium Husk as an egg replacement. The reason I use Psyllium husk in baking is simply because it helps add to the spongey texture making it perfect for cakes and other baked goods and not to mention it’s really good for you and has tonnes of health benefits. You can find it in health food stores, Tesco’s and on Amazon however if you’d rather use a different vegan egg replacement then pick your favourite and get experimenting, I’ve not tried my recipe with any others so bare in mind results may vary, but please let me know if you do try something new and how it turns out.
  • For the glaze I use a stevia alternative to icing sugar by a brand called Sukrin Uk you can buy this directly from their website or via dolphin fitness (which usually do deals) you can alternatively just use icing sugar. I use Sukrin stevia icing a lot in recipes, it’s the perfect alternative to icing and has zero calories, it doesn’t raise sugar levels and still has that super sweet flavour. Sukrin can be expensive so look out for deals on websites.

You will also need a doughtnut pan to make these perfect, I have this one from Amazon, but any will work (you could even make bags of small ones).

My recipe roughly makes 7-8 large double stacked doughnuts, you could just eat them in the halves however I think you should go big or go home 😉

 

Chocolate Co-nuts

Ingredients for the co-nuts: 

  • 160 grams of coconut flour,
  • 125 ml of maple syrup,
  • 4 heaped teaspoons of raw cacao of cocoa,
  • 2 teaspoons of baking powder,
  • half a teaspoon of salt,
  • 8 teaspoons of powdered psyllium husk to 500ml of water,
  • 125 ml of melted coconut oil,
  • 1 teaspoon of vanilla extract,
  • half a teaspoon of cinnamon,
  • 250ml dairy free milk (I used sugar free vanilla rice milk- which adds to the flavour)

Simple chocolate glaze: 

  • 70g of melted dark chocolate, (I used Ombar 72% dark)
  • 40g of powdered icing stevia (or sugar)
  • 1 teaspoon of vanilla extract,
  • 350ml of dairy free milk (I used vanilla rice milk)

Extras:

  • Jam of choice- I made my own by simmering down frozen blueberries and cherries with a teaspoon of coconut sugar, however you can easily just buy a jam of your choice or add a chocolate ganache center.
  • I sprinkled desiccated coconut over the top of mine which I dyed with a pink vegan food colouring. This is totally optional. You could also add chopped nuts, or sprinkles.
  • butter for greasing your doughnut pan.

Method:

  1. Preheat your oven to 165 degrees or 160 for fan assisted and then grease up your doughnut pan, you’re going to have to grease your pan and bake about 3 time, so keep the oven on or you can do some and then pop the rest of the mix in the fridge for tomorrow. If you haven’t already in a cup or jug mix your psyllium husk powder with water, mix with a teaspoon and leave to set for 5-10 minutes.
  2. In a large bowl add your coconut flour, cacao/cocoa, baking powder, salt and cinnamon and mix. Make a well in the center and add your maple syrup, melted coconut oil, milk, vanilla and psyllium husk mix and then combine all together, as you mix it together you’ll notice that it’s starting to get a bit spongy, it should be sticky but easily molded with your hands.
  3. picking up parts of your mixture push it into the doughnut pan, make sure to pack it in and evenly all the way round, these won’t rise in the pan. Bake for 25 minutes, then take out and leave to cool.
  4. Once your co-nuts are fully cool turn them out onto a plate and then if you’re baking more grease up your pan again and put more in. Add your filling to one half of the co-nut and then pop the other half on top, wait until all of your co-nuts are baked and cooled before proceeding to the next step. If you are only doing some co-nuts today and the rest another alter the glaze mix accordingly.
  5. Fill up a saucepan with 2-3 inches of hot water and put it on the stove on a low temperature, pop in a bowl and place in your chocolate then let the chocolate melt fully. Then add in your vanilla, milk and sift in your powdered stevia or sugar, mix well and then drizzle on top of all of your co-nuts. Sprinkle on any toppings and enjoy!

 

 

 

If you enjoyed this recipe then don’t forget to add subscribe. Leave a comment if you made these and send me photos of your completed co-nuts. <3

 

Taco Thursday

 

I love Mexican food and Tacos are no exception, they’re a really great way of using up ingredients that are left in your cupboards and fridge making a really delicious meal. In my recipe I have changed a few ingredients up, I’ve used red and white quinoa (which was from ALDI) to add a really healthy twist to these tacos, there’s also an avocado and mango dip which combines my love for both mango salsa and guacamole with the addition of smoked tofu and vegetables as my filling.

You can pretty much use any vegetables you want to, but the ingredients that I have used are the ones I would recommend. You can also add re-fried beans or mexican salad beans (or any kind of bean that you like.) I kept mine fairly simple, but they were equally as delicious and went down really well with everyone I gave them to.

INGREDIENTS FOR THE FILLING: 

  • 125g diced smoked or normal tofu,
  • Oil for frying,
  • Half an orange pepper,
  • 1 sweet red pepper,
  • Half a courgette,
  • 4 chestnut mushrooms,
  • 2 handfuls of spinach,
  • 1 small red onion,
  • 2 heaped tablespoons of tomato concentrate mixed in with 220ml of cold water,
  • Half a teaspoon of dried coriander,
  • Half a teaspoon of mustard powder,
  • Half a teaspoon of salt,
  • Half a teaspoon of cumin,
  • 1 teaspoon of garlic powder,
  • 1 teaspoon of cayenne pepper (this is optional depending if you like spice or not)

FOR THE AVOCADO SALSA/GUACAMOLE:

  • 1 ripe avocado,
  • 100 grams of mango,
  • 50 grams of grated carrot,
  • 4 cherry tomatoes,
  • Chopped fresh coriander (as much as you want to taste I usually use two tablespoons),
  • pinch of salt,
  • 1 bulb of crushed garlic.
  • red Jalapenos (optional)

EXTRAS:

  • Quinoa or rice, (optional)
  • Taco shells,
  • Salad to serve.

 

This meal roughly serves 4 people and roughly takes 30-40 minutes to make.

 

 

METHOD:

 

  1. Take a small bowl and set it aside. Now halve your avocado, remove the stone and scoop out the insides, using a sharp knife cut the avocado into pieces and then put it in the bowl, you want to half mash the avocado with a back of a fork whilst leaving some pieces in there so it’s slightly chunky but creamy too. Dice your mango and cherry tomatoes into really small cubes, then add it to your avocado bowl and then grate in your carrot mixing well. Next crush or very finely diced your garlic, coriander and if you’re adding red Jalapeno’s dice them up here too, add these into your bowl with a pinch of salt and pop in the fridge.
  2.  Chop your tofu up into small cubes and set aside in a small bowl, then cut up your sweet red pepper, orange pepper, red onion and courgette into small pieces (bare in mind they need to be small enough to fit into your tacos). In a small bowl spoon in all of your spices, garlic and salt then mix well.
  3. Grab your frying pan and start cooking your tofu on a medium heat. Saute your tofu until all sides are starting to go crispy, then pop in your diced onion and peppers and keep mixing for about 5 minutes so that none of the ingredients stick and burn, add in your courgette and take two teaspoons of your spice mix and sprinkle it over the top of your tofu and vegetables and fry for a further 3-4 minutes mixing in the seasoning.
  4. If you are using quinoa now would be the time to pop it in the microwave and cook it or pop your tacos in the oven for 5-10 minutes to warm up (follow the instructions on the back of the packet). Add your spinach then pour over your tomato and water mixture and then add in the rest of the seasoning. Mix and cook until all the water has simmered down and you’re left with a thick tomato sauce covering your veges and tofu.
  5. You’re now ready to create your tacos, at the bottom of each mine I placed the salsa-guacamole, then the quinoa, then my tofu and vegetable mix. I served mine with Salad too. Serve warm and enjoy! <3

 

 

 

 

Spiced Christmas log, Vegan&Gluten Free.

Who doesn’t love a delicious cake at Christmas? I wanted to make a festive cake this year, however I’ve never been one to eat Christmas cake! so of course I went to the my festive favourite and created a delicious yule log! Chocolate cake is my favourite kind of cake all year round, and Christmas is no exception!
This yule log has subtle cinnamon and nutmeg flavours running throughout which adds a little twist to the usual yule cake, I used a simple yet indulgent ganache using my favourite vegan chocolate and decorated using fondant and icing.

As you’re probably aware if you have looked at my recipes before, I don’t eat refined sugar! I made several versions of these over the festive period, some for gifts, some were commissions and some for myself! All of them were vegan and gluten free but some contained normal sugar and some were created for my dietary requirements. Below when listing the ingredients i’ll give you options for both, so you can decide which version to create! 🙂 of course if you don’t need gluten free you can use normal gluten flour! 🙂

 

 

Before we get started:

Hints and Tips to help your cake roll :

  • you want to bake your cake so that it’s just about baked! if it’s well baked/over baked you won’t be able to roll it properly.
  • before rolling using a knife slightly score a line all the way across one end, making sure to only score the sponge to quarter/halfway down.

Vegan egg replacer:

For my vegan cake I use a bi-product called “aquafabab” if you haven’t heard of this in simple terms it’s the liquid you get in a can of chickpeas! this is a great binding ingredient, it’s cheap and you can use the chickpeas after to make something else delicious like hummus!

Alternative sugars:

to make my cakes refined sugar free I use coconut sugar which you can find in supermarkets or health food stores,I usually buy mine in Sainsbury’s.

For my icing “sugar” I use a brand called Sukrin, who use Stevia to replicate specific sugars. They have created a replica of powdered icing sugar, it has zero calories and is a wonderful substitute! you can buy is here: sukrin

alternatively you can use regular icing sugar and regular caster sugar!

INGREDIENTS: FOR THE CAKE:

  • 240 grams of plain Gluten free flour (you can substitute for normal plain flour- do NOT use self raising)
  • 2 heaped tablespoons of raw cacao (you can substitute for 3 table spoons of normal baking cocoa)
  • half a teaspoon of cinnamon,
  • half a teaspoon of nutmeg,
  • a pinch of salt,
  • 1 teaspoons of bicarbonate of soda,
  • 1 teaspoon of baking powder,
  • 120 grams of coconut sugar, (you may use normal sugar if you aren’t bothered about your cake being made with unrefined sugars)
  • 1.5 tablespoons of oil, (I use a liquid coconut oil mixed with rapeseed oil- however olive oil works well too! do NOT melt coconut oil as the oil needs to be cool to add to the mix!)
  • 1 teaspoon of vanilla or almond extract,
  • 6 tablespoons of Aquafaba, (see above if unsure)
  • 240 ml of luke warm water,
  • 1 tablespoon of apple cider vinegar.

INGREDIENTS: FOR BUTTERCREAM:

  • 100 grams of vegan margarine,
  • 150 grams of sukrin Icing stevia (or normal icing sugar depending on how you are making your cake.)
  • 2 tablespoons of raw cacao (or normal cocoa)

INGREDIENTS FOR GANACHE TOPPING:

  • 100g vegan margarine,
  • 100 grams icing stevia or regular icing,
  • 100 grams of your favourite dark vegan chocolate. If you want to make it refined sugar free I used the new large vegan bars of Ombar which i bought in my local health food store. I recommend using 70% darker!

 

METHOD:

  1. Get a swiss roll/yule log baking tray- which is normally 30x20cm (the size of a standard baking tray-you can use a baking tray however make sure it’s got the depth to hold your sponge) and line it with baking paper and put to the side. Preheat your oven to 175 degrees, or gas mark 4.
  2. In a large bowl mix in your flour, cacao, sugar, salt, cinnamon and nutmeg, then create a “well” in the middle. If you’re unsure what this means, make a hole in the middle of the dry ingredients ready to add your liquids.
  3. In the well in the middle pour in your vanilla, warm water, aquafaba and oil, then mix until your cake mixture is totally combined.
  4. In a separate bowl place in your bicarbonate of soda, baking powder and then add in your apple cider vinegar. This is going to make it fizz and froth up, whilst it’s fizzing add this to your cake batter, mix in gently but do not over mix. You want to stir the mix going round the outside and then through the middle. You do not want to mix too much other wise you’ll loose the bubbles which makes helps make the sponge light and fluffy!
  5. Pour the batter into your pan making sure that it’s getting into all the corners and hitting all the sides. Some times it’s useful to pick the baking pan up and move it around so the cake batter moves out everywhere! Then pop into the oven for 12-15 minutes. Your cake needs to be just baked. Over baking will mean that it’s too dry to roll.
  6. Whilst the cake is baking, slightly dampen a clean tea towel, and lye it on a surface, then using a sieve sprinkle over some cacao or cocoa. as soon as the cake is baked take the sponge over to your tea towel and very quickly flip your sponge over so that the baking paper is on the top and your sponge is face down on the tea towel. Slowly peel off the baking paper being very careful to not pull away at the cake and break it, then leave to fully cool. The trick to this is to flip it very quickly so that the cake doesn’t break!
  7. When your cake is cooling it’s time to create your butter cream! in a bowl cream together your margarine, icing and cacao/cocoa until light and fluffy!
  8. Once fully cooled, on one end slightly score a line across the end, be careful not to go too deep. Take your butter cream and spread over your sponge so that it’s even and covers all of the sponge later.
  9. Using the tea towel underneath the sponge, starting on the side that you have scored start rolling the sponge up, so that the but you have scored is on the inside. Do not be surprised if the sponge cracks a little, this is perfectly normal, just be sure to keep rolling. Once it’s fully rolled use your hands to plump it up and push it together if you need to. Using a sharp knife carefully slice a bit off each side so that the sides are nice and neat.
  10. Now it’s time to make the ganache! cream together your Margarine and icing,  then Melt your chocolate. Instantly pour your chocolate into your margarine and icing, mix them together. The ganache will set pretty quickly once the chocolate starts cooling, so whilst it’s warm take the time to spread the mixture all over your chocolate sponge log, covering all sides. It’s quite messy, but that’s okay you can clean it up after! Once you’ve spread the ganache over to create a “log” effect use a fork and gently pull it through and over the ganache, then leave your cake and ganache to set and enjoy!

Of course you can always decorate your yule log however you want! on some of mine I dusted my cake in a very light sprinkling of icing, and used vegan fondant icing to create some holly, ivy and a snowman!

 

 

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