Gateau chocolat

March 22, 2019

The French version of a chocolate cake - virtually flourless, a lot of chocolate. Made pour moi, for my birthday.

160g dark chocolate
100g butter
1/3 c unrefined sugar (I used coconut)
1/3 c flour (I used wholemeal spelt)
3 eggs, separated
pinch salt
4 tbsp jam

For the ganache
1/2 can coconut cream
100g white or dark chocolate

Preheat oven to 180C. Line a 20cm round tin with baking paper.
Melt chocolate and butter in a saucepan over low heat. Once melted, whisk in sugar, flour and egg yolks.
In a large bowl whisk the egg whites with a pinch of salt until soft peaks form. Fold the chocolate mixture into the egg whites until gently combined.
Transfer to your cake tin and bake for around 20 min until cooked through. Leave to cool in the tin for 10 min before turning out.
Heat the coconut cream in a small saucepan over low heat. Do not boil. Take off heat and stir in chocolate until fully incorporated and smooth. Refrigerate until set. My ganache turned out too runny so it became more of a sauce!
When cake is cool cut into 2 layers. Spread 2 tbsp jam on each layer. Spread some ganache on the bottom layer and place the other layer on top. Ice with ganache and decorate as you wish.

 

Apple crumble muffins

March 20, 2019

A warming spicy muffin with crunchy nut topping.

Brown sugar topping:
60g butter, melted (or dairy-free spread)
1/2 c brown sugar (or coconut sugar)
1/2 c chopped nuts (I used almonds)
1/4 c flour
1/4 c oats
1 tsp cinnamon

Batter:
150g butter, melted (or dairy-free spread)
2 eggs (or flaxseed eggs - 4 tbsp flaxseed mixed with 10tbsp water)
1/2 c rice syrup
1 tsp vanilla extract
1/2 c milk of choice
1/2 tsp baking soda
2 apples, grated with skin on
2 c flour (I used wholemeal and white spelt)
1 tbsp ...


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Mini chocolate chip cookies

March 15, 2019

A special request from the 6-year-old for the school picnic.

125g butter or dairy-free spread
1/2 c unrefined sugar (I used panela)
1 egg
1 tsp vanilla extract
1 3/4 c flour (I used spelt)
1 tsp baking powder
1/2 tsp salt
3/4 c choc chips (I used dark and white)

Preheat oven to 180C. Line a baking tray with baking paper.

Cream the butter and sugar in a bowl until light and fluffy, Beat in egg and vanilla. Sift in flour, baking powder and salt and mix well. Fold in chocolate chips.

Rol...


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Louise cake

March 13, 2019

An old-fashioned favourite, probably named after Queen Victoria's daughter Louise. It's called a cake but it's really a traybake slice. I like that it uses the eggs two ways and I've cut back on the sugar and butter from traditional recipes. I've also used sugar-free jam, which is available from supermarkets or you can make your own chia jam.
You can veganise this recipe by using aquafaba instead of egg whites. For the base use dairy-free spread and omit the egg yolks.

125g butter or d...


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Vegan gingerbread

March 11, 2019

The hankering for gingerbread came late on a Sunday night. I'm sure I dreamt about them. So I knew what I had to do on Monday morning...

2 tbsp ground flaxseed
115 g butter or non-dairy spread
1/2 c unrefined sugar (I used panela)
1/2 c molasses
1 1/2 c flour (I used wholemeal spelt)
1/2 tsp salt
1 1/2 tsp baking soda
2 tbsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
up to 1 c boiling water

Preheat oven to 180C. Line a 20cm square tin with baking paper.

In a small cup mix the...


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Vegan cheezy crackers

March 9, 2019

These are nice and cheesy without the cheese!

1 c flour (I used oat)
2 tbsp nutritional yeast
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp paprika
1/8 tsp turmeric
1 tbsp black sesame seeds, optional
1 tbsp olive oil
1 tbsp coconut oil or vegan butter
1 tsp lemon juice
5-6 tbsp cold water, as needed

Preheat oven to 180C. 

In a medium bowl mix all the dry ingredients together. Add the oils and juice and mix with a fork. Add enough cold water to form a dough.

Roll dough in betwe...


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Garibaldi biscuits

March 7, 2019

I never knew these were called Garibaldi biscuits. In my childhood we usually bought them, and they were called Full o' Fruit or Golden Fruit. Surprisingly easy to make - it's just dried fruit sandwiched between layers of pastry. These worked out so well, I'm going to try a cranberry filling next time.

Makes 24 pieces
3/4 c currants or raisins
2 tbsp brandy
1 1/2 c flour (I used wholemeal spelt)
1/4 c caster sugar (I used golden organic and panela)
80g cold butter, chopped
1/3 c milk, appro...


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Jaffa thins

March 4, 2019

Unlike my husband, I'm a big fan of orange and chocolate. So this batch is just for me! 

Makes around 45
250g butter or dairy-free spread, softened
1/2 c fine granulated sugar (I used panela)
zest from 1 orange
1/4 tsp baking powder
1/4 tsp salt
1 tsp orange extract or essence
2 1/2 c flour (I used wholemeal spelt)
200g dark chocolate, melted (I used Whittaker's 72%)

In a large bowl beat the butter with an electric whisk (or by hand) until soft. Add sugar, zest, baking powder and salt and bea...


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Prune muffins

February 28, 2019

How I do love prunes, and they add such sweetness and moistness to cakes and muffins. Keeps you regular too!

1 egg
1 c milk (I used rice)
1/4 c vegetable oil (I used rice bran)
1/4 c honey or brown rice syrup
2 tbsp panela or coconut sugar
2 c flour (I used wholemeal spelt)
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 c prunes, diced

Preheat oven to 180C. Line a 12-cup muffin tin with muffin cases

In a small bowl mix egg, milk, oil, sweetener and sugar.

In a large bowl sift in flou...


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Sesame nori crackers

February 23, 2019

I just don't have enough black sesame seeds in my life! This recipe only uses a tablespoon but it really adds to the flavour. It's from Superfood Energy Balls & Bites by Nicola Graimes (Ryland Peters & Small, 2018). You can use other flours if you don't have buckwheat on hand but buckwheat is particularly high in protein and fibre.

Makes 12 crackers
1/3 c white sesame seeds
1/2 c buckwheat flour (I made mine by grinding buckwheat groats in a coffee grinder)
1 tbsp sea salt
1 tbsp chia seeds
1 tbs...


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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan loves to bake. She's also a freelance editor and has written a couple of children's books. She shares some of her adventures, culinary or otherwise, on Instagram.


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