First of all, Happy New Year! I hope that each and every one of you had a lovely festive season. I know January gets a lot of bad press but honestly, I'm a big fan. I love the idea of bright new beginnings, spring soon on its way and the pressure of Christmas being packed away for another year. Don't get me wrong, I love Christmas of course but I'm also thankful when things return to normal and calmness is restored. I love having a good cleaning spree and clear out whilst singing along to the radio (and yes if that lyric even remotely sounds like 'bake' then you bet that's what I'm singing!)
Anyway, I thought that my first entry should include a recipe (to win you over). With it being January many people are choosing to try the 'Vegan-uary' trend, so it seems appropriate to share one of our much loved vegan bakes. I kind of stumbled into the vegan baking world, I'd never intentionally baked vegan until opening the coffee shop but customers would often ask for either dairy free, egg free or vegan bakes and I'd almost always be saying no. I hate letting people down and I hate even more the thought of people not being able to enjoy cakey-goodness, so I thought I better start learning!
The main thing I learnt is that once you get to a certain point in your vegan baking, there is no going back. There's no stopping. It's just you and the mix, everything else has to wait and nothing else matters. This is due to the reaction between the ingredients when your dry ingredients meet your wet ingredients. You need everything in place and ready. It's also really important that you mix everything in a plastic bowl using a metal spoon. I don't know why, it's just science. So without further ado, here is my recipe for our much loved Lemon and Blueberry Loaf Cake.
You will need:
A 900g Loaf Tin
Mixing Bowl (plastic or glass)
Mixing Spoon (metal)
250g Self Raising Flour
150g Caster Sugar
1/2 tsp Bicarbonate of Soda
220ml Oat Milk (or milk alternative of your choice)
120g Stork Baking Block
1-2 tsp Lemon Extract (depending how zingy you like it)
200g Icing Sugar
2-4 tbsp Water (depending on your liking of consistency)
Begin by greasing and lining your loaf tin then pre-heat your oven to 180c/gas mark 4.
Next, weigh out all the dry ingredients into your mixing bowl then stir until combined and set aside.
Put your Stork into your microwavable tun and zap in short bursts for around 30-60 seconds (until melted) keep checking on it.
Pour your measured oat milk into the tub with your Stork and mix.
Take your mixing bowl with your dry ingredients in and make a well in the centre of the mix.
Start pouring your wet ingredients into the well and stir continuously until combined. It may look lumpy, this is ok!
Add half the blueberries and gently fold the mixture into the loaf tin. Sink a few more blueberries into the mix, save around 10-16 for your topping.
Bake in the oven for 30-40 minutes until golden on top.
Leave to cool fully in the tin before removing from the tin to decorate.
For the topping, mix the icing sugar with the water one tablespoon at a time until you are happy with the consistency, I like mine quite thick. Spoon onto your loaf cake and decorate with the remaining blueberries. Enjoy!