This loaf is vegan and gluten free. The flavour will depend on the flavour of the yogurt.
It is really tasty and moist. It also freezes well so will a good snack to have on hand.
*** Ingredients ***
100ml/150g golden syrup/maple syrup/corn syrup. 80ml/⅓ cup milk (any alternative milk) 60ml/¼ cup flavourless oil 125ml/½ cup of dairy free yogurt (flavoured yogurt will change flavour of loaf) 180g/1&½ cups gluten free self raising flour 1 tsp baking powder
** Method **
Preheat oven to 180 degrees Celsius Whisk the syrup, milk, oil and yogurt together. Add to the flour and baking powder. Mix well. Put in loaf tin and bake for 45 minutes. Test with skewer to ensure its cooked through.
Golden syrup A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia. Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive. It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour. A common brand used is Lyle Golden Syrup.
300g/3 cups gluten free self raising flour 75g/3 quarters cup cocoa powder 2 tsp baking powder 150g/4 quarters cup caster sugar 90ml/6 tblsp flavourless oil (sunflower/vegetable/rapeseed oil) 300ml/1&quarter cup milk (rice milk is best in vegan baking) 30ml/2 tblsp/45g golden syrup or maple syrup or honey
Method
Preheat fan oven to 180C/355F.
Sieve flour, cocoa powder and baking soda together. Add the sugar.
In another bowl whisk the milk, oil and syrup together.
Add the liquid to dry ingredients and mix well.
Pour into two lined or greases tin – 8 inch circular tins
Bake for 30 minutes, be careful not too over bake as it will dry out.
Leave to cool in the tins for at least 30 minutes, remove from tins and put on wire tray to cool fully.
When fully cool put buttercream in between cake layers.
80ml/third of a cup of milk (any alternative milk)
60ml/quarter cup of any flavourless oil
125ml/half cup yogurt
180g/1&half cup self raising gluten free flour
1 tsp baking powder
** Method **
Preheat oven to 180 degrees Celsius
Whisk the syrup, milk, oil and yogurt together. (This is an important step)
Add to the flour and baking powder.
Mix well but don’t over mix.
Fold in the fruit.
Put in bun cases and bake for 18 minutes.
Alternatives – Add 50g strawberries
– Add 50g blueberries
– Add 50g dairy free chocolate
– Add 50g grated carrot
– Replace 50g of the flour with cocoa powder
Golden syrup
A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia.
Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.
It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour.
Place the tinned coconut milk in fridge over night to it will raise to the top of the can.
Take the coconut cream from the canned milk and put in saucepan. You do not need to be exact. It doesn’t matter if some of the water form the can is added as it will evaporate.
Place all ingredients in saucepan and put on cooker at a medium/low and leave lid off. Do not allow boil, simmer.
Cook for 1 hour, mix every 15 minutes. It should have reduced in volume.
Mix well at the end of the time and pour into jar to cool and thicken. Place in fridge overnight.
Alternatives
Can be made using alternative milks creams. It may require a longer time depending on fat content of milk been used.
25ml golden syrup/maple syrup/corn syrup. 100g brown sugar 80ml milk (any alternative milk) 60ml oil 125ml yogurt (I use koko yogurt) 180g self raising flour (I use gluten free self raising flour) 1 tsp baking powder 100g dairy free chocolate chips or chocolate chunks
** Method **
Preheat oven to 180 degrees Celsius Whisk the syrup, milk, oil and yogurt together. Add to the sugar, flour and baking powder. Mix well. Carefully fold in the chocolate. Put in loaf tin and bake for 45/50 minutes.
Put into a lined cake tin and press down. Put aside to set.
Mix the milled flaxseed to the warm water and beat well with fork. Set a side for 10 minutes.
Melt chocolate in bowl over saucepan of hot water. When chocolate is almost melted, add marshmallows. Mix well until marshmallows are fully melted and combined.
Add flaxseed to chocolate mixture and mix well.
Place in fridge to cool.
Whip aquafad until stiff, it’ll take about 10 minutes. Add cold chocolate mixture.
Whip cream and add to chocolate mixture.
Spoon over biscuit mixture and place in fridge to set for at least 2 hours.
Alternative
Any biscuits can used including gluten free biscuits.
