Sunday Bake - Peach & Plum Crumble

Its getting to that time of year when lots of local fruit stalls are selling off over ripe fruits cheap as they come to the end of their season, or that they just don't keep as long due to the hot weather. Instead of throwing them out add a little sugar and cook em' up! This summery crumble was an accidental bake yet delicious and made with 4 over ripe plums and a squashed peach.

You will need:

4-5 over ripe plums

1-2 over ripe peach

2 tbsp dairy free butter spread

100g plain flour

3 tbsp caster sugar

De-stone fruit and chop into quarters place into a Pyrex dish and sprinkle over 2 tbsp of your sugar. In a mixing bowl rub together spread and flour til its like bread crumbs and stir in last sugar. Put your crumble crumbs on top of your fruits and pat down. Bake on 170oC for 15/20 mins til golden on top and the fruit is bubbling!

I am greedy so ate it straight from the dish when it was still a little too hot... You could serve it with vanilla ice cream like the delicious one Swedish Glace do!

Sunday Bake - Banana Cake with Blueberry's (vegan)

Possibly the fluffiest banana cake I have ever made.. all the extra mixing with my stick blender balloon whisk attachment has really made all the difference!

You will need:

300g self raising flour
200g golden caster sugar
200g dairy free spread such as Vitalite or Pure
2 tsp Argan egg free powder
3 very ripe/brown bananas
A handful of fresh blueberry's
Hand whisk


Pre heat your oven at 175oC. Mix the butter and sugar together in your bowl for a good few minutes to get it all light and creamy! Next add your egg free powder and bananas and mix them in thoroughly. Lastly add flour at intervals whilst whizzing with your hand mixer. Pour into a lined and greased cake tin and push your berrys onto the surface of the batter. Bake for 20 mins until golden on top.

Sunday Bake - Gluten Free Chocolate Brownie

I haven't posted a Sunday bake for a while so to make up for my lack of cakey goodness here is a brownie recipe that quite frankly might change your life... I also used my new cup measures set  that I picked up for £1 from our local thrift store for the first time so we are working in 'cups' today.

You will need:

1 cup 70% cocoa chocolate (melted)

1/2 cup sweet potato purée

1/2 cup icing sugar

1/3 cup gram (chickpea) flour

1/4 tsp baking powder

1/4 cup flax seed

1 cup frozen raspberries

1/2 cup cashew nuts

Start by heating the oven at 180oC. Peel, chop and boil your sweet potato for 10 mins and then drain and blend with a stick blender. Melt chocolate and set to one side. Now in a large mixing bowl combine, gram flour, choc, purée, flax seed, icing sugar and baking powder and blitz with stick blender until smooth. Stir in raspberry's and nuts... spoon mixture into a shallow square lined baking tin. Bake for 30 minutes.

Eat warm with a glass of cava outside in the sunshine.

Sunday Bake - Fresh Beetroot and Cocoa Cake (Vegan)

For the first of hopefully many vegan recipe posts i'd like to share with you this juicy cake I baked after picking up a hug carrier bag of fresh beets (for £1!) at the veg stall Sunday just gone.

I have always been a fan of free-styling a baking recipe. Actually the same could be said for cooking in general. It usually starts with me finding a lovely recipe online but not having all the right ingredients...

Having become vegan about 6 months ago now I am also still getting to grips with replacing eggs or dairy in my baking and have struggled up until I found a blog that recommended using ripe bananas instead- genius! Unless you hate bananas.

You will need:

1 medium fresh beetroot peeled & grated
100g brown caster sugar
2/3 ripe bananas
150g vegan margarine style spread
250g self raising flour
3tsp (heaped) cocoa or cacao powder

For the 'cream cheese icing'

1 tub Tofutti original
5/6 tblsp icing sugar

Preheat your oven at 170oC. Put marg' bananas and sugar into a big bowl and mix together with a stick blender until fully combined. The mixture may look a little curdley but that just seems to be the way it goes so don't worry. Next sieve together the flour and cocoa a little at a time mixing in well at intervals. Lastly fold in grated beetroot! spoon out half and half into two medium round sandwich tins and bake for 20/30 mins or until no traces are left on a knife when stabbing the sponge.

Whilst these are cooking make the filling/icing...

Place the whole tub of Tofutti into a small ish bowl with the icing sugar and mix well! Cover and keep at room temperature until the cake is cooled and ready to be finished.

Once your cakes are cooled spread the filling mixture generously onto one half of the cake and place the other on top.

A perfect afternoon cake! Or if you are like me also good for a late breakfast...