Vegan Lemon Drizzle Cake

Once again, I am bending the rules a little bit for this month’s MiniMoFo. The prompt is “in season”, and this post uses lemons, which are never in season in the UK because we don’t grow them here. However, lemons are, to me, fresh and summery and make a great introduction to the spring season. Signalling the departure from warm, spiced, wintery foods, a sharp and sweet lemon cake is perfect to welcome in (hopefully) sunnier weather.

lemondrizzle

Lemon drizzle cake is a classic British cake, usually baked in a loaf tin, which gives a big lemony kick by including lemons in the sponge, and a glaze that’s poured on top of the hot cake once removed from the oven. My recipe also has an extra bit of lemon in the icing that tops it!

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The important thing with this cake is to pour the glaze on top whilst the cake is still hot. Take it out of the oven, leave it in the tin, and then pour the glaze on top. It looks like you are pouring a lot of liquid on the cake and you probably think you are drowning it, but it all gets absorbed into the cake, creating a lovely sticky lemon taste. Then, you leave it to cool completely in the tin, before removing and drizzling with the icing.

A few steps – but totally worth it. Slice this cake and serve with a nice cup of tea – or lemonade if you want to go all out with the lemon!

Lemon Drizzle Cake

  • Servings: 1 loaf cake
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Ingredients

    For the Cake
  • Zest of 1 lemon (1 tbsp)
  • Juice of 2 lemons (5 tbsp)
  • 190ml vegan milk (I used almond milk)
  • 200g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • pinch salt
  • 60g vegan butter, melted
  • 100g sugar
  • For the Glaze

  • Juice of 2 lemons (5 tbsp)
  • 75g sugar
  • For the Icing

  • 75g icing sugar
  • Squeeze lemon juice
  • Water if necessary

Directions

    Preheat the oven to 170C/340F
  1. In a bowl, mix together the milk, lemon juice, and lemon zest. Set aside.
  2. In a separate bowl, sift together the flour, baking powder, bicarb, and salt.
  3. Into the milk mixture, add the melted butter and sugar, and whisk with a fork until well combined.
  4. Gradually pour the wet mixture into the dry, mixing until it’s all thoroughly stirred in.
  5. Pour the cake batter into a lined loaf tin, and bake in the preheated oven for 35-40 minutes, until a knife inserted into the centre of the cake comes out clean.
  6. Towards the end of the baking time, begin making the glaze.
  7. In a small saucepan, combine the sugar and lemon juice. Place on low-medium heat, and stir until the sugar completely dissolves and the mixture begins to bubble. Keep warm.
  8. Once you have removed the baked cake from the oven, pour the glaze evenly over the cake. It will look like a lot of liquid – but it will sink in!
  9. Leave the glazed cake to cool completely before removing from the tin.
  10. Once cool, make the icing. Mix together the icing sugar with a squeeze of lemon juice, and enough water to make a thick runny icing.
  11. Using a spoon (or a piping bag), drizzle the icing over the cooled cake.
  12. Store in the fridge.

Cheese-Stuffed Spicy Bean Burgers

Back again with another recipe for March’s MiniMoFo – this time a savoury recipe!

burger

Burgers! While technically I guess a burger is a patty stuffed into a bun, this isn’t actually what the “stuffed” element of this post refers to. These burgers are cheese stuffed!

Vegan cheese, of course. I use Sainsbury’s Caramelised Onion Cheese – also known as Gary – which I like because it’s kinda like having caramelised onions inside your burger and how cool is that? But you could use any vegan cheese you like, that comes in block form, since you’ll need to cut it into little blocks to stuff your burgers with.

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The burgers are fairly simple bean burgers, based off my Spicy Bean Burgers from years ago, and can be adapted to suit your own spice level (just add more or less chilli!). In the burgers in the photos, I used black beans, but kidney beans also work really well in this recipe too.

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To make the burgers, simply split the mixture into eight pieces (in half, then half again, then half again!). Take one piece and make it into a round disc in your hand (see picture above). Place a piece of cheese in the middle of the disc.

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With another piece of mixture, create another disc, just like the first one, and put it on top of the first one with the cheese. Push down the edges to seal it all in. Then you’re done – you can fry the burgers now!

 

Cheese-Stuffed Spicy Bean Burgers


Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 large chilli, chopped (use more or less, to your taste)
  • 2 medium carrots, grated
  • 1 tsp cumin
  • 2 tsp smoked paprika
  • 1 can black or kidney beans, drained
  • 2 tbsp tomato puree
  • 1 tbsp soy sauce
  • 40g oats
  • 100g breadcrumbs
  • Vegan cheese, cut into four 2cm x 1cm rectangles
  • Oil for frying
  • Fixings for your burger – cobs, salad, mayo…

Directions

  1. Begin by heating oil in a large frying pan, and frying the onion, chilli, and garlic for 5 minutes, until translucent.
  2. Add in the grated carrot, cumin, paprika, and salt and pepper for seasoning, and fry five more minutes, until the carrot is soft.
  3. Meanwhile, in a bowl, mash the beans until no whole beans are left.
  4. Stir in the tomato puree, soy sauce, and oats.
  5. Once the onion and carrot mixture is done, add it to the bowl with the beans, and mix.
  6. Stir through the breadcrumbs to form a mixture that should hold together when you press it.
  7. Split the mixture into 8 pieces. (For photos, see above)
  8. Take a piece of the mixture, and form it into a round disc. Place a piece of cheese in the middle of the disc.
  9. Take another piece of the mixture, also form it into a disc. Place it on top of the first piece, and press down the edges to seal the cheese inside.
  10. Repeat until you have 4 patties stuffed with cheese.
  11. Heat oil in your frying pan over a medium heat. Once hot, add the burgers.
  12. Fry for roughly 5 minutes on each side, until crispy and golden.
  13. Serve in cobs with salad!


 

Bourbon Biscuit Brownies

These brownies are both biscuit and brownie. Not in the way that my brookies were a cross between a brownie and a cookie, but in the way that they’re brownies, stuffed full of biscuits! This recipe fits right in with March’s MiniMoFo challenge of “stuffed and filled foods” (indeed, bourbons are a filled biscuit, which in this case are then stuffed inside brownies!), and also has some cool alliteration in the recipe title.

brownies1

Have you ever had a Bourbon Biscuit? If you’re not British, then maybe not. Bourbon biscuits are a rectangular cocoa biscuit with a chocolatey filling. If you’re American, the closest you can get would be a chocolate cream filled oreo, they’re different, but they’d work the same in this recipe. Bourbons do not actually have anything to do with the drink, bourbon, and are quite non-alcoholic, being a favourite to dunk into a cup of tea. Many supermarket versions are vegan, just check the packet before you buy!

brownies

These brownies use bourbon biscuits much like other brownies use chocolate chips. The biscuits get chopped up (surprisingly easy to do) and stirred into the batter, with a few placed on top before baking. They’re super chocolatey and great for fans of the popular biscuit!

Bourbon Biscuit Brownies

  • Servings: 20 brownies
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Ingredients

  • 200g bourbon biscuits, chopped into roughly 1cm pieces (with a few reserved to top the brownies)
  • 100g vegan butter
  • 50g dark chocolate
  • 225g sugar
  • 1 tsp vanilla
  • 50g cocoa
  • pinch salt
  • 1/2 tsp bicarbonate of soda
  • 175ml milk of choice (I used oat milk)
  • 300g flour

Directions

    Preheat the oven to 170C/340F and line a baking dish
  1. In a large bowl, melt together the butter and chocolate.
  2. Add the sugar, vanilla, cocoa, salt, and bicarbonate of soda, and mix well.
  3. Stir in the milk until well combined.
  4. Add the flour and mix through.
  5. Fold in the chopped bourbon biscuits until evenly distributed.
  6. Pour the batter into your prepared tin, and top with the remaining biscuits.
  7. Bake in the preheated oven for 25-30 minutes, until a knife comes out clean.
  8. Cool in the tin, then slice and eat!

Quick and Simple: Vegan Kit-Kats!

Hello! Today’s post is just going to be a quick one because it’s not really a recipe – just a simple step-by-step guide I made on my phone today!

Something vegans can often miss is chocolate bars. Whilst you can buy imitations of popular non-vegan treats (Go-Max-Go bars are great!) they tend to be a lot more expensive than their non-vegan counterparts and that’s just no fun. So, I’ve come up with a quick little tutorial for making a cheap and easy vegan counterpart to an old favourite – the Kit Kat! This also ties in as a (second) post for VeganMoFo’s January “Something New” prompt.

kitkat5

The hardest part of this recipe probably will be finding the wafers to go in the middle. Unfortunately I can only speak for my UK vegans, but in Home Bargains stores around the country, they have had vegan chocolate wafer packs for sale for the last couple of months – at a bargain price of 39p a pack!

kitkat1

Please excuse my chocolatey fingers in the above photo. These are the wafers you want to buy. I’m not sure where else you can get them, but if you are near a Home Bargains pick up several packets because they’re lovely!

Now, let’s start to make our chocolate bars!

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Step 1: Break the wafers into individual bars. Do this over a plate because they can crumble a little.

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Step 2: Melt some chocolate. I use Lidl Dark Chocolate – it’s only 30p for a 100g bar and is vegan and tasty! Use 3 bars for 1 pack of wafers. Break them up and put them in a bowl, then put that in the microwave for 30 seconds at a time, stirring afterwards, and repeating till it’s all melted. Drop in a wafer biscuit.

kitkat4

Step 3: Turn the wafer around gently in the chocolate with a fork until all the sides are covered. Lift it out of the bowl on the fork, and hold for a few seconds to allow excess chocolate to drip off. Place on a tray lined with non-stick baking paper.

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Step 4: Place in the fridge until fully set! Leave it a couple of hours, then check to see if they’re set. Store in the fridge until you want to eat them.

I hope you enjoyed this small post! I apologise for the phone photos, but since this is such a quick and simple thing to make, the photos match!