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
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.
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.