Browsing Archive: February, 2018

Banana cake with butterscotch icing

Posted by Bake Club on Sunday, February 18, 2018, In : big cakes 

A freshly baked banana cake is pretty rad, but add butterscotch buttercream and it's an indulgent treat!
175g butter, softened
1/2 c ground coconut sugar
1 tsp vanilla extract
2 eggs
2-3 bananas, mashed
3 tbsp boiling hot milk or water
1 tsp baking powder
1 1/2 c flour (I used spelt)

Butterscotch icing:
1 1/2 c brown sugar
1/2 c cream (I used coconut cream)
185g butter
375g cream cheese

Preheat oven to 180C. Line 2 sponge tins with baking paper.
Cream butter and sugar in a bowl until pale and smooth. Add va...
Continue reading ...
 

Ginger and pistachio cookies

Posted by Bake Club on Thursday, February 15, 2018, In : cookies 

A little bit spicy and a little bit nutty! Just what you need for your afternoon dunk. This is a variation on my very easy vegan digestives. You can experiment with any nut or seed flours, add zest or other spices. Go crazy.

1/2 c sunflower seeds, ground in a coffee grinder
1 c flour (I used spelt)
1 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
1/2 c chopped pistachios
1/2 c coconut sugar, ground in a coffee grinder
1/4 c coconut oil
5-8 tbsp non-dairy milk

Preheat oven to 180C. Line a ...


Continue reading ...
 

Vegan chocolate ganache cake

Posted by Bake Club on Saturday, February 10, 2018, In : big cakes 

A deep, rich cake perfect for special occasions. No one will even tell it's vegan, gluten free and refined sugar free.

1 1/2 c non-dairy milk
1 tsp apple cider vinegar
1 1/2 c flour (I've used spelt and buckwheat on different occasions and both worked fine)
1 tsp baking powder
1 tsp baking soda
2/3 c cocoa powder
1/4 tsp salt
1/2 tsp cinnamon
2/3 c rice syrup
1/2 c sunflower or rice bran oil
grated zest of 1 orange or lemon
4 tbsp jam (I use sugar-free St Dalfour)
juice of half orange or lemon

Gan...


Continue reading ...
 

almond cupcakes

Posted by Bake Club on Sunday, February 4, 2018, In : small cakes 

I read an interesting book about the Gut and Psychology Syndrome (GAPS) by Dr Natasha Campbell-McBride, basically promoting foods that are easy to digest that help build gut flora and it has been proven to relieve sufferers of intestinal and neurological conditions, such as autism, ADHD and schizophrenia. The GAPS diet aims to rebalance the immune system by restricting grains, refined carbs/sugar, dairy food and processed food. This is a very simple recipe as a base for sweet or savoury cakes...
Continue reading ...
 
 

WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


Recent Comments

Powered by Disqus

Tags

agar agar alessandra alex m alex w alice waters almond butter almonds amy andrea anna apple apples apricot apricots aquafaba avocado banana bananas barbara beans beer beetroot ben berries birg birthday blueberries bran brandy brazils brownies buckinis buckwheat buns buttercream butterscotch cacao caramel caraway cardamom carly carrot cashews cauliflower cheese cheesecake cherries chia chia seeds chickpeas chickpeas. chocolate choux christmas christoph cinnamon coconut coconut oil coffee corn cornflakes courgette cranberries cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig fish flaxseed< focaccia frances frittata gertrud ginger ginny gluten free goji gojis goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lentils lime macadamias macaron mama chan mama maria mandarins mango marmalade marshmallow marshmallows marzipan melbourne meringue mexican millet miso mixed peel molasses muesli muffins mushrooms myles nectarine nerida new york nicola nigella nougat novelty oats olives onion orange orange. pancakes passionfruit pastry peaches peanut butter peanuts pear pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds potatoes praline prawns pretzels prunes pumpkin pumpkin seeds quince paste rachael raisins raspberries raspberry raw rhubarb rice ricotta rose rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sweet nz tacos tahini tamarillo tamarind tash toffee tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts xmas yoghurt zucchini

CAKE — THE FINAL FRONTIER

Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.
 

Make a free website with Yola