All posts filed under: Cake

Traditional Welsh Cakes.

Being welsh, you would expect me to know better. You’d expect me to want to re-create traditional Welsh recipes and make them vegan and you’d likely expect them to still be tasty and delicious -right? For the most part I do try. But sometimes I get it wrong. Take last year for example.  Last year I made a massive faux-par and I turned a traditional welsh cake into a bloody travesty – I tried to make it healthier, vegan, low carb, low-fat and also gluten free – the outcome: less than impressive. I’m still reeling today at my failed attempts.

Jam Splits with Vanilla Whipped ‘Cream’

I grew up with my mother always baking cakes, for both my sister and I to take to school  fetes and parties, and among those bakes were jam splits: welsh cakes with jam in the middle. The first batch of Welsh cakes that I made on Friday were quite thin, so I didn’t fancy messing around and cutting my welsh cakes open, to have them potentially crumble and break under my heavy hands. Instead, I decided to sandwich them with some vanilla whipped cream and fresh raspberries. I think its safe to say that it’s the best idea  I’ve had in a while. Although, it doesn’t take much persuading on my part to add whipped coconut cream to food and drinks. I just love the stuff. If you have made my welsh cakes already then this recipe will be even easier for you to create. Ingredients 2 Welsh Cakes Raspberries Coconut Whipped Cream 1 tsp Coconut Oil 1 tbsp Sweetener 1 tsp Vanilla Extract Directions Take some coconut cream or coconut milk and using an electric whisk, beat the …

Welsh Cakes

It’s Saint David’s Day today so I thought I would share my first ever welsh recipe with you all – Pice ar y Maen or Welsh cakes to the non-welsh speakers. I used to make these with my Nanna as a kid and I couldn’t help sneaking them straight off the hot stove: the warm, buttery, melt in your mouth texture too hard to resist. Like most things when you’re a child, welsh cakes seemed so difficult to make, but they really are so simple. I didnt have a recipe to follow and I did try to look for my mothers trusty old recipe to adapt, but I failed. So, I came up with my own healthier version and they really do taste like the real thing in my humble welsh opinion. I mean they aren’t as good as my Nanna’s, but then she’s had hundreds of years to perfect her recipe! Knowing that St David’s day is today and that I wouldn’t have time to bake any of these beauties over the weekend, I made …

Vegan Banana Muffins

As you can see I have two types of muffins to share with you today: peanut butter & chocolate and chocolate protein. For the chocolate protein muffins, I used an all natural, plantbased protein powder by body nutrition, which is made with a non GMO quinoa, hemp and pea protein and it comes in 4 different flavours: chocolate cacao, mocha, cinnabun and vanilla bean. I received the mocha flavour protein from Cardiff Sports Nutrition a few months ago and at first I wasn’t very keen on it, as the pea protein flavour is quite prominent. However, after a month of experimenting with the protein powder, the taste and texture has grown on me a little and I now find it quite moreish. That said, I do feel it could be an acquired tasted for some people, but when it is combined with strong flavours, the pea does get disguised somewhat. You can buy the gardenia protein powder from Cardiff Sports Nutrition, both in store and online, for £40 and you can use my code (Happy 10) …

Mince Pies for Santa

We all know Santa loves a mince pie or two, but we also know that sometimes mince pies contain alcohol and drinking and driving is strictly prohibited – even for the elves – which is why these mince pies are alcohol free. I haven’t had a mince pie all year, so I was anxiously anticipating for the day to arrive when I could make my own and that day just so happened to be Friday – a week away from Christmas day – and they were worth the wait. I used the marmalade which I had left over from my St Clemente tartlets in my own variation of mince meat and I was impressed; I also added some Irish cream flavouring from the Skinny Syrups range too. For the pie cases I used the same recipe that I made for the St Clemente tartlets, but doubled it so I would have enough pastry for the lids too. I would recommend making the mince meat a few days to a week prior to when you plan to make these mince pies as …

Victoria Sponge with Sweet Cream Cheese & Blueberry Jam

I can’t remember the last time I had a slice of Victoria sponge, it must have been all the way back when I was a little girl  The only trouble with a Victoria sponge is that it’s usually loaded with fat and sugar and while I love both of those ingredients, I don’t like adding it to my food in large quantities. But that wasn’t going to stop me from making a healthier version – every balanced lifestyle needs cake after all. I will say I was very pleased with how it turned out. I’ll be the first to admit that I’m not the best at baking, but it would seem that I’m becoming better at it with practise and this Victoria sponge was the perfect example. It was edible, it held its shape and it didn’t kill me; therefore I will deem it a success and one that I must share with all you cake lovers out there.