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Category: Desserts

  1. Crumble Coffee Cake

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    Vegan Coffee Cake

    Crumble Coffee Cake

    I was at a bit of a loss as to what to call this cake. It’s definitely a coffee cake, but I was on the fence as to how to describe the style of cake. What makes this cake unique is that you leave some of the dry ingredients out and then you sprinkle them over the top just before cooking. This gives you a delicious crumbly biscuit like topping to the cake.

    The sponge itself is so perfectly moist, partly due to the crumbly top keeping all that moisture in! While this isn’t the most traditional coffee cake recipe out there, it makes a great change and is a firm favourite for having with a nice hot cuppa.

    When it comes to using coconut yoghurt, any you’ve got around will do. I love the flavour the coconut yoghurt brings to the mix, but any vegan yoghurt will do the trick!

    If you’re feeling a bit of something different next time, or if you’re going off on a baking extravaganza, here's some more delicious cake ideas:

     

    Happy Baking!

     


     

    Recipe

    Yield: 9 inch round cake

    Total Time: 30 minutes 

    Ingredients:

    For the sponge

    • 300g / 2 cups plain flour

    • 75g / 0.5 cups self raising flour

    • 2tsp cinnamon

    • 1tsp baking soda (bicarbonate of soda)

    • 1tsp baking powder

    • 1/2 teaspoon salt

    • 200g / 1 cup light brown sugar

    • 110g / 0.5 cup granulated sugar

    • 150g / 0.75 cups coconut oil (vegan margarine would also work)

    • 250ml / 1 cup almond milk (soy milk would also work)

    • 2tsp vanilla extract

    • 100ml / 0.5 cup strong coffee i used around 4 heaped teaspoons of coffee

    • 90g / 1/3 cup coconut yogurt (Alpro soya yogurt also works)

    For the Icing

    • Icing sugar

    • 20ml strong coffee

    Method:

    1. Preheat your oven to 175c and line a 9×9 round inch cake tin.

    2. In a large bowl, place your flours, sugars, coconut oil (which will be solid if you’re in a colder climate) baking soda, baking powder and cinnamon. Combine them using your hands, you want to break the coconut oil into small pieces, but you don’t want to melt it with your body heat, your mix shouldn’t be completely smooth.

    3. At this point you want to remove 1 and 1/4 cups of your dry mixture and put it to one side for use later on. (This is about 150g)

    4. In a separate bowl, whisk together your coffee, almond milk, yogurt and vanilla extract until combined.

    5. Add your wet mix into your bowl of dry ingredients (don’t use the 150g you’ve separated) and gently fold until combined, be careful not to over mix. Your mix won’t be completely smooth due to your coconut oil.

    6. Pour into your cake tin, and then take the dry ingredients you separated earlier and sprinkle them evenly all over the top of the cake and then bake for 55-60 minutes or until a cocktail stick inserted into the middle comes out clean.

    7. Leave to cool for 10 minutes and then take out the tin and place on a cooling rack until completely cool.

    8. Take the coffee you prepared for your icing and add a small amount of icing sugar and mix until completely combined. keep adding more icing sugar until the desired thickness is reached, you want it nice and thick but runny enough to ‘flick’ over the cake using a teaspoon. You can put on as much or as little as you like.

    9. Leave to set, then your cake is ready to cut and serve!

     


     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

     

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

     

  2. Lemon Cake

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    Lemon Cake

    Lemon Cake

    Jump to Recipe>>

    You need just six ingredients to create this delicious lemon cake (excluding water, that comes out the tap). This British classic is one of the nations all time favourites, and yet is often overshadowed by the likes of chocolate cake or a classic victoria sponge. 

    Fear not, though, for we have come to bring this deliciously fresh ‘tea and cake’ essential back to your cake tin. A moist, citrusy, vegan alternative to the traditional recipe style, where no sacrifices are made (be that in animal products or taste).

    I’ve done this as an iced lemon cake, but if you would prefer a lemon drizzle, simply follow the recipe, but when the cake is taken out the oven, use a skewer or fork to poke holes over the top of the cake, and then drizzle with the juice of a lemon mixed with 85g of caster sugar. It will soak into the sponge and also leave a crisp, sweet topping too!

    If you’d rather make lemon cupcakes, that’s fine too! Simply split your cake mix into cases, filling them ½ to â…” full, and then watch carefully as they bake as they won’t need quite as much time as a larger cake. Be careful not to open the oven too early though as this may cause them to sink, instead, wait until they look like they’re lightly golden brown and then open the oven to test with a cocktail stick (insert a cocktail stick directly into the centre of one of the cupcakes, if it comes out clean, they're ready!).

    So to all your lemon-cake lovers out there… ready, set, BAKE!

     

    Ingredients:

    • 100ml  (0.5 cup) vegetable oil
    • 275g (2.75 cups) self raising flour
    • 200g (1 cup) caster sugar
    • 1 tsp baking powder
    • 170ml (3/4 cup) cold water
    • 1 lemon
    • 150g (1 cup) icing sugar

    Method:

    1.) Preheat your oven to 180c and line a 1lb loaf tin with baking parchment. Mix your flour, sugar, zest of your lemon and baking powder together in a bowl

    2.) In a jug mix together your oil, water and the juice of half your lemon.

    3.) Pour the contents of your jug into your dry ingredients and combine until smooth. Pour into your tin and bake for 30-40 minutes, or until a cocktail stick inserted into the middle comes out clean.

    4.) Allow to cool completely on a cooling rack.

    5.) In a bowl, combine your icing sugar with the remaining lemon juice. You want the icing to be thick enough to not run off your cake, you may need to add more icing sugar in order to reach the desired consistency.

    6.) Pour over your cake and allow to set. Cut and serve!

     

     

     


     

     

     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

     

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

     

     

     

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

     

  3. Oreo Chocolate Tiffin

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    Vegan Oreo Rocky Road Recipe

    Oreo Chocolate Tiffin

    Oreos have gained themselves a bit of controversy in the vegan world. While they ARE vegan by all ingredient accounts, the company who owns them haven’t stated that they are suitable for vegans as there is a cross contamination risk with milk products, as the factory in which they are made also makes products which do contain milk.

    While the company has stated this makes them unsuitable for vegans, by definition they are a safe for vegan biscuit, but not suitable for those with a severe dairy allergy. Controversy aside, let's get back to the delicious tiffin!

    Someone asked me the other day what the difference is between a rocky road and a tiffin, and why I was choosing to base my recipe off the idea of tiffin. I couldn’t answer them, and after some crucial research, there isn’t really a difference! It’s generally widely accepted that the addition of marshmallows is what changes a tiffin into a rocky road, so if you add marshmallows to yours then you can call it rocky road instead!

    You can put in whatever you like to this recipe. You can add nuts, vegan marshmallows or any type of dried fruits depending on your taste, just take out a few Oreos if you’re adding a lot of other ingredients so you still get a delicious chocolatey coating on everything.

    To make a gluten-free version, you can just replace the Oreos with gluten free digestives (usually found on the ‘free from’ section of any large supermarket).

    This recipe would also work with any other vegan biscuit, I want to try it with bourbons, digestives or biscoff!

    You’ll notice this is a no-bake dessert too, which is something I love about it. It’s perfect for days when you just don't want to have to put the oven on to make something delicious and it’s also great for making with kids and they really can help at every step of the way (especially eating it).

     


     

    Recipe

    Yield: 12 portions

    Total Time: 30 minutes

    Ingredients:

    • 200g (1.3 cups) vegan dark chocolate

    • 3 tbsp golden syrup

    • 120g (1/2 cup) vegan margarine

    • 170g (15 Oreos) Oreos

    • 75g (1/2 cup) Raisins 

    Method:

    1. Gently heat your chocolate and margarine in a bowl over a pan of hot water, ensuring it doesn’t get too hot and that your bowl isn’t touching the water.

    2. Break your Oreos into small pieces. (If you’re using vegan marshmallows, nuts or any larger dried fruits you’ll want to cut them up too.)

    3. In a bowl, mix your chocolate mix and your dry ingredients together until combined. Then press down into a 9×9 inch tray lined with baking parchment.

    4. Allow to cool completely, cut with a hot knife and enjoy! Store in an airtight container in the fridge.

     


     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

     

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

  4. How To Make Box Cake Mix Into Vegan Cupcakes

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    Box Cake Mix Cupcakes

    If you're looking for a cupcake recipe to test your skills then this is not for you! This vegan chocolate cupcake recipe is the almost ‘too good to be true’ cheats way to get perfect vegan cupcakes every time, especially considering there are only two ingredients you need to worry about, and they're both already measured out for you!

    They're lovely and moist and are perfect for parties or maybe even a naughty treat for yourself! It is worth mentioning that if you'd prefer one big cake then the method is just the same. You just have to make sure to adjust your cooking times accordingly, I find that they take longer to cook because the mix is slightly wetter than if you’d made them according to the box.

    If chocolate isn’t your thing (or if you fancy a change) this works with pretty much all the Betty Crocker mixes! The only box cake that isn't vegan from that range is the red velvet, due to the sourcing of the colouring.

    I’ve heard that there are some cheaper brand of box cake that work just the same, but I’ve never tried them so please let us all know in the comments if you’ve tried any other and whether they work!

    For this recipe you literally just need the box cake and a can of any carbonated beverage. I’ve made them with soda water, lemonade, cola, diet cola, honestly as long as it bubbles it should work.

    How does 330ml of carbonated drink replace the other ingredients? Why did someone ever try this in the first place? Your guess is as good as mine, but I’m glad it does and I’m glad they did.

    The good news is that the betty crocker icing range is almost pretty much all vegan too, and if you’re new to veganism the cadburys chocolate icing (and fudge icing!) are accidentally vegan too! If you want this type of icing to set though, you’ll have to pop them in the fridge when they’re iced.

    Recipe

    Total Time: >30 minutes

    Yield: 10 cupcakes

    Ingredients for the cupcakes:

    1 Box of Betty Crocker's Devils Food Cake Mix

    1 330ml Can of Carbonated Drink (I used diet cola)

    Ingredients for the icing:

    1 Tub of Betty Crocker's Chocolate Fudge Icing

    Method:

    1.) Preheat your oven to 180c. Empty the contents of the cake mix into a large mixing bowl and then add the can of coke. You should then whisk this mixture until it has combined, don’t worry about the bubbles, they’ll go.

    2.) Spoon your mix into your prepared cupcake cases. You want each one just over half full because this will give it space to rise. You won't get as many as the packet says, as you're not adding as much quantity to it as instructed but I usually get about 10 cupcakes.

    3.)Then bake for around 15-20 minutes, or until a rounded knife or cocktail stick inserted fully into the centre of a cupcake comes out clean and then cool on a wire cooling rack. 

    4.) Allow your cupcakes to cool completely. Using a piping bag with a nozzle, pipe the icing onto the cupcakes (if you haven't got a bag or nozzle handy, you can just use the back of a spoon to spread the icing onto the cakes). You can then either top with any vegan decorations, or just leave them plain! Then allow the icing to set completely and then store in an airtight container in the fridge.

    How Did You Get On?

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

     

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore
     

  5. Quick and Easy Vegan Chocolate Mousse (with Aquafaba)

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    Aquafaba Chocolate Mousse

    Quick and Easy Vegan Chocolate Mousse (with Aquafaba)

    When I first discovered aquafaba (chickpea water) I couldn't believe it had so many uses. Something I had been pouring down the sink for years, could be used to make the easiest and most delicious vegan desserts I had ever seen!

    My own take on this popular dessert uses sugar, as personally I have a sweet tooth, but for a healthier mousse you can skip adding the sugar completely, and just have the richness of the chocolate. You can also use other flavourings than vanilla to get a different taste, I've tried both orange and mint flavourings and both are amazing.

    When you’re whipping up your aquafaba, for the sake of your arms you really need an electric mixer. It’ll take about 5-10 minutes at a high speed, you want to be able to turn your bowl upside down and the fluffy peaks to stay exactly where they are, only then is it thick enough to continue.

    When you mix the chocolate mixture in, you’ll look at your beautiful peaks disappearing and panic you’re doing something wrong, you’re not! Persevere, you will lose quite a bit of the consistency but as long as you’re being gentle and are folding the mixtures together rather than mixing you will be fine. They set again once they’re in the glasses/jars.

    I’m so excited to hear what you all think of this one, so make sure you let me know in the comments below how you got on!

    Recipe

    Total time: 30 minutes.

    Yield: 4 servings

    Ingredients:

    A 400g tin of chickpeas

    150g Vegan dark chocolate

    A good splash of almond milk (any milk substitute will do)

    60g icing sugar (optional)

    1tsp vanilla extract (optional)

    Fresh fruit to garnish (optional)

    Method:

    1.) Break your chocolate up and gently melt in a bowl over a pan of hot water on a low heat. Adding your almond milk here will stop the mix becoming too stiff, and will aid melting. Once melted, move to one side and allow to cool. This is when you should mix in your vanilla extract and your icing sugar.

    2.) Drain your chickpeas over a bowl (it's the liquid from the tin you want, rather than the chickpeas themselves) and then using either a free standing mixer or an electric hand whisk, whisk the aquafaba until it forms large white peaks. This will take around 5-8 minutes with a standing mixer, but longer with a hand whisk. The good thing about aquafaba is that (unlike egg) you cannot over whisk.

    3.) Your aquafaba should be light and firm, and you should be able to hold the bowl upside down without it moving at all. At this point you want to check your chocolate has cooled enough, if your chocolate is too warm, it may cause your mouse to deflate too much. If your chocolate has set by accident, simply warm it for 5 seconds at a time in the microwave until it’s soft and runny enough to mix in.

    4.) Fold your chocolate mix into your aquafaba, trying to keep as much air in as possible. Don't worry if your mix deflates slightly, this is normal.

    5.) Once combined, either spoon or pipe your mix into glasses and place in the fridge to fully set! Garnish with whatever fruit or decorations you like just before serving!

    More?

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

     

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore