Finally thought it was about time I write my first proper post. I would have posted sooner but unfortunately have come down with the flu. The tissue box and I have become quite acquainted over the weekend as a result.
I wanted to bake a dessert with unique flavour combinations and of course a dessert that was healthy too, so I took a basic vegan vanilla cake recipe that I found on the Cupcakes and Kale blog (http://cupcakesandkale.blogspot.com.au/2012/06/agave-maple-sweetened-vanilla-cake.html) and tweaked it to create little cakes with green tea (matcha powder), chocolate (organic cocoa powder) and vanilla layered together in the cake.
- 1 2/3 cup of white spelt flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- pinch of sea salt
- a bit less than 1/3 cup of pure maple syrup (You can adjust the sweeteners to your preference by adding more or less)
- 1/4 cup of raw organic agave nectar (I used dark agave nectar but you can also use light)
- 1/4-1/3 cup of coconut oil (melted)
- 3/4 cup of soy milk + 1 tsp of apple cider vinegar i.e. vegan buttermilk
- 1-2 tsp organic cocoa powder (or Raw Cacao – if using Cacao you will need to increase the sweeteners in the mixture as it is quite bitter)
- 1-2 tsp of Matcha Powder (Do not put too much of this as the mixture will become too bitter – you do not want too green a mixture)
- 2 tsp of Vanilla Extract (Pure vanilla extract not essence)
The ingredients I used to make the cake
- Preheat oven to 180 degrees celsius and line a cupcake/muffin tray with cupcake/muffin liners or spray with oil spray if not using liners.
- Mix together the soy milk and the apple cider vinegar and let it sit for a bit to curdle. The mixture should thicken once left for a few minutes – this will form your vegan buttermilk.
- Once the soy milk mixture has thickened, place in a bowl and add in the oil and the sweeteners. Mix well.
- Now sift in your dry ingredients and mix until all lumps have disappeared.
- Separate 1/3 of the mixture into a bowl and then repeat again and pour 1/3 of the mixture into another bowl. You should have 3 bowls of mixture for each flavour layer.
- Add the matcha powder to the first mixture and combine. Repeat this with the cocoa powder and the vanilla extract.
- Layer the flavour mixtures into the cupcake liners one flavour at a time until the cupcake liner is 3/4 full. Feel free to swirl the cake mixture with a knife to create a marble effect or leave as is.
- Bake in the oven for around 20-25 minutes. Check at 20 minutes to see if the cake is baked already. If still a bit soft, leave in for another 5 minutes.
- Once you have taken the cakes out of the oven, take them out of the tray and let it rest on a baking rack till cool.
- Try not to eat them all at once =)
Matcha, Vanilla and Cocoa Mixtures
Before baking: layering the mixtures
The final result after baking
The cake turned out better than expected and all the different flavour combinations really made a difference to these cakes. The sweetness in the cakes was just right however I think for next time I will reduce the maple syrup by a little as I prefer to have less sweetness in my cakes. This will definitely be something I bake again =)
JACKPOT tip: If you are converting a cake recipe into cupcakes or mini cakes, you will need to adjust the time in the oven accordingly. For regular sized cupcakes, muffins and cakes I usually bake them for approx. 20 mins.
“There is no sincerer love than the love of food.”
George Bernard Shaw