Recipes

Vegan Carrot Cake

Ingredients:

  • 300g grated carrots
  • 125ml Oil
  • 10ml vanilla essence
  • 175g light brown sugar
  • 300ml Oat Milk (I use Oatly)
  • 375g plain flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 ½ tsp bicarbonate of soda
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • Betty Crocker Cream Cheese Icing ( 2 400g tubs)
  • 50g Walnuts

Method:

  1. Preheat your oven to 180° and line two 7-inch cake tins with cake liners.
  2. Grate your carrots and set aside for later.
  3. In a large bowl mix together the oil, sugar and vanilla once fully combined stir in the Oat milk.
  4.  Add in the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger and salt and stir until fully combined.
  5. Next add in the grated carrot you put aside earlier.
  6. Once the cake batter is fully combined split it between the two lined cake tins and bake for 22-25 minutes.
  7. Once the cakes are cooked take them out of the oven and let cool for at least 30 minutes.
  8. When the cakes are fully cooled spread the icing on the cake with a palette knife then sprinkle the walnuts on top of the iced cake

Biscoff Cupcakes (ve)

 

Ingredients:

  • 225g self raising flour
  • 1 tsp vanilla extract
  • 200g light brown sugar
  • 75ml vegetable oil
  • 250ml oat milk
  • Betty Crocker Vanilla Buttercream Style Icing (400g)
  • 20 Biscoff Biscuits (8 crumbled)
  • 12 tsp Biscuit Spread (melted)
  1. Preheat your oven to 175 °C.
  2. Place 12 cupcake cases in a cupcake tin.
  3. Sieve the flour and sugar into a large bowl then mix until fully combined.
  4. Add your milk,oil and vanilla and then whisk until its smooth.
  5. Fill the cupcake cases with the mixture so that each case has an even amount of mixture and they are all level
  6. place in the preheated oven for 20 minutes or until golden brown.
  7. While the cakes are cooling fill an icing bag with the Betty Crocker icing and another icing bag with the 12tsp of biscuit spread.
  8. Now make a hole in the cupcakes about the size of a 5 pence piece and this hole should continue to the bottom of the cupcake
  9. Fill the holes you have made with the melted Biscoff spread evenly (this is the core of the cupcake)
  10. Now pipe the vanilla icing on to each cupcake then add the crumbled biscuits on to the cupcakes.
  11. Then finally use the last 12 biscuits to decorate the cupcakes (see above picture for example) and your done!

Red Velvet Cupcakes (ve)

Ingredients

  • 225g self raising flour
  • 1 tsp vanilla extract
  • 200g light brown sugar
  • 75ml vegetable oil
  • 250ml oat milk
  • Betty Crocker Rich Cream Cheese Style Icing (400g)
  • 2 bars of Bournville (360g)
  • 2 teaspoons of red food dye (gel)
  • 10g Bournville cocoa powder

Method

  1. Preheat your oven to 175 °C.
  2. Place 12 cupcake cases in a cupcake tin.
  3. Sieve the flour, cocoa powder and sugar into a large bowl then mix until fully combined.
  4. Add your milk, oil, and vanilla and then whisk until its smooth.
  5. Once fully combined add red food dye gel.
  6. Fill the cupcake cases with the mixture so that each case has an even amount of mixture and they are all level
  7. Place in the preheated oven for 20 minutes .
  8. While the cakes are cooling fill an icing bag with the Betty Crocker icing and another icing bag with the melted Bournville chocolate.
  9. Now make a hole in the cupcakes about the size of a 5 pence piece and this hole should continue to the bottom of the cupcake
  10. Fill the holes you have made with the melted Bournville evenly (this is the core of the cupcake)
  11. Now pipe the cream cheese icing on to each cupcake
  12. Then finally if wanted break up one cupcake that is not iced and use this as sprinkles for the decoration on the cupcakes

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