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Indy Power's strawberry vanilla cake

Indy Power of The Little Green Spoon learned everything she knows about baking from her mother - she explains “This dessert is fluffy and sweet and heavenly just as it is or with a little drizzle of oat cream - no icing necessary!”

Servings

8

Preparation Time

 15 mins

Cooking Time

 50 mins

Total Time

 1 hours 5 mins

Course

 Baking

Ingredients

• 250ml oat milk

• 1 tbsp of apple cider vinegar

• 300g flour (gluten-free or plain)

• 120g ground almonds

• 200g coconut sugar

• 1 tsp baking soda

• 1 vanilla pod

• 150g coconut oil, room temperature solid

• 200g strawberries

Method

1. Preheat the oven to 180’C. Grease an 8-inch springform cake tin well with coconut oil and set it aside.

2. Mix together the oat milk and apple cider vinegar in a medium bowl and set it aside.

3. Mix together the flour, ground almonds, coconut sugar and baking soda in a large bowl. You may have to sieve the coconut sugar if it’s lumpy.

4. Slice open the vanilla pod lengthways and scrape all of the seeds in.

5. Add the room temperature coconut oil to the bowl and use an electric mixer to beat it all together.

6. Then add the oat milk mixture and continue mixing until smooth.

7. Scrape half of the batter into your cake tin. Slice the strawberries in half and arrange them on top, then cover them with the other half of the batter.

8. Pop the cake in the oven and bake for about 50-55 minutes until a cake tester comes out clean and the edges are starting to come away from the tin.

9. Let it cool on a wire rack completely, then carefully remove from the tin. Serve at room temperature.

Gillian Cottell’s ultimate brownies

Gillian Cottell says “food has always been a huge passion of mine. Growing up, you would always find me in the kitchen". She shares this recipe for rich, indulgent brownies with a hint of espresso

Servings

12

Preparation Time

 15 mins

Cooking Time

 25 mins

Total Time

 40 mins

Course

 Baking

Ingredients

• 185g unsalted butter, browned

• 125g dark chocolate

• 185g light brown sugar

• 160g caster sugar

• 75g cocoa powder

• 1tsp vanilla extract

• 125g plain flour

• ½ tsp salt

• 85g milk chocolate chips

• 85g dark chocolate chips

• 2 eggs

• 1 egg yolk

• 2 tbsp espresso

Method

1. Preheat oven to 200°C/180°C fan and line an 8×8 Square tray with parchment paper.

2. Make up a strong espresso coffee and leave it aside to cool.

3. In a small pot, add your butter and place on a medium heat. Melt your butter then let it boil until you see the milk solids sink to the bottom and turn a nice and golden brown colour. Remove from the heat and add to a clean bowl, let cool for 5 minutes.

4. Mix the dark chocolate into the butter until smooth. Set aside.

5. Add your eggs and sugar to a new bowl, whisk until light and fluffy.

6. Whisk in your chocolate/butter mix.

7. Next, mix in your vanilla and your 2 tablespoons of espresso. Fold through flour and cocoa. Gently fold through both of your chocolate chips. Add the mix into your prepared tin then smooth out with a spatula.

8. Bake for 25-30 minutes. (Mine are perfectly gooey at 25, if you don't like them gooey cook for longer) Let cool at room temperature then stick it into the fridge for about 2 hours until cold. This will make sure you get super nice cuts on your gooey brownies.

9. Once chilled, cut in 9 portions with a warm sharp knife. Clean your knife between each cut. (I heat my knife in a glass of hot water.)