Next Level Chocolate Espresso Hazelnut Granola, the heartier, crunchier, more uplifting cousin to Nutella. Is it breakfast or dessert? It’s debatable; I’ll let you decide. …
If you’re still looking for a last minute dessert idea to prepare for the special person in your life today, we’ve got you covered.
This beauty of a cake is definitely a must-make (Valentine’s Day or not). Plus it’s so easy to whip up, it’ll be ready in no time. This lovely recipe comes from Izy Hossack’s latest cookbook The Savvy Cook.
This cake is super moist on the inside, thanks to the ground almonds, with a slightly crumbly texture on the outside. It’s studded with juicy raspberries and chunks of dark chocolate. It’s not too sweet, so you can eat it as an afternoon snack, or even for breakfast (I know I’m definitely up for that). For a special dessert, serve it with a dollop of coconut whipped cream.
I made this cake vegan by swapping out the egg for a few tablespoons of aquafaba. If you’re new to vegan baking or are wondering what I’m talking about, aquafaba is the liquid from a can of chickpeas. I know it may sound gross, but it’s used a lot in vegan baking as an egg replacement (to make meringue, pavlova, mousse, etc.) and it works really well. I like using it in cakes (instead of flax or chia seeds that I’ll usually keep for cookies), as it gives them a really nice texture. Of course, feel free to use a regular egg.
Notes: The original recipe suggests using a 9-inch cake pan, but I found that the cake ended up slightly too large and not thick enough, so I’d use a smaller pan next time. A 7 or 8-inch pan should work well. This recipe is barely adapted from Izy Hossack’s latest cookbook The Savvy Cook.
- ¾ cup + 1 tablespoon / 80g oat flour (plus extra for dusting)
- ¾ cup + 2 tablespoons / 80g almond meal (ground almonds)
- ⅓ cup / 80g firmly packed coconut sugar (or brown sugar)
- ¼ teaspoon sea salt
- ½ teaspoon baking powder
- ¼ cup / 60ml plant-based milk (I used almond milk, but any kind of milk will do)
- ⅓ cup melted coconut oil or olive oil (plus extra for greasing)
- ½ teaspoon almond extract
- 4 tbsp aquafaba (the liquid from a can of chickpeas or beans), or 1 extra-large egg for a non-vegan option
- 50 g. dark chocolate (at least 70%), roughly chopped
- ¾ cup / 100g frozen or fresh raspberries
- Whipped cream, or plain yogurt
- Fresh raspberries and/or pomegranate seeds (if in season)
- Preheat oven to 350°F / 180°C.
- Grease a 8-inch round cake pan with coconut oil and dust with flour, tapping out any excess.
- In a medium bowl, mix the oat flour, almond meal, sugar, salt, and baking powder. If you’re using the aquafaba as an egg replacement, whisk it in a small bowl for about 30 seconds, until foamy. Add the milk, oil, almond extract and aquafaba (or egg) to the rest of the ingredients and mix until smooth.
- Pour the batter into the prepared pan. Sprinkle over the chopped chocolate and raspberries, then slightly swirl them into the batter with a spoon.
- Bake in the oven for about 30 to 35 minutes, until the center of the cake springs back when you apply light pressure with your finger.
- Remove from the oven and let the cake cool in the pan. Once completely cooled, slice and serve as it comes, or with whipped cream or yogurt and fresh raspberries and pomegranate seeds (if in season), if desired.
If you make this cake, let us know by tagging us @baked_theblog + #bakedtheblog on Instagram.
There is this vegan banana bread they sell everywhere in town that’s kind of legendary. It graces the pastry case of nearly every cute hipster cafe, general store, and fancy boutique yoga studio. As a vegan , it’s often the only option I have to choose from if I want a treat to accompany my …
I used to be intimidated by poached pears, and for a long time thought they were complicated to make. They do sound and look fancy, but truth is they’re super easy to prepare. Those are the dishes I look out for whenever I’m hosting. They’re the kind of meal that will impress your guests, without having to spend hours in the kitchen.
You can cook these pears ahead of time and keep them in the fridge until you’re ready to serve, they will hold perfectly. Same for the black sesame and pistachio granola, which can be made days in advance. The day of your gathering, simply serve these over a spoonful of yogurt. Keep a jar of maple syrup on the table and let your guests help themselves.
This recipe comes from Alternative Vegan, the new cookbook by blogger Marie Reginato. Her book is filled with approachable plant-forward recipes that celebrate good food, without labels and restrictions.
Also, we’re hosting a GIVEAWAY on our Instagram Page with our friends over at FoodiePages. So head there to win a basket filled with Canadian-made, small batch food ($110 value!) just in time for Holiday entertaining. Good luck friends! Wishing you a happy, joyful holiday season!
Notes : In the original recipe, Marie serves the pears right after cooking them. But if you can, try to let them soak for at least a couple hours. Here I ended up letting the pears soak overnight in the fridge so that they could absorb all of the delicious flavours from the maple water, cinnamon and ginger.
Recipe adapted from Alternative Vegan by Marie Reginato. Copyright © 2017. Reprinted by permission of Page Street Publishing.
- 5 cups (1.2 l) water
- 4 Bosc or Barlett pears, skin peeled (stem-on)
- ½ cup (120 ml) maple syrup (or honey)
- 1 cinnamon stick
- 1 thumb fresh ginger, thinly sliced
- 1 cup (80 g) rolled oats
- 1 cup (120 g) oat flour
- ¾ cup (110 g) pistachios, chopped
- ¼ cup (40 g) black sesame seeds
- Pinch of sea salt
- 3 tbsp (45 ml) coconut oil
- 3 tbsp (45 ml) maple syrup (or honey)
- 3 tbsp (35 g) coconut sugar
- Zest of 1 large orange
- 1 tsp fresh ginger root, grated, or ginger powder
- 1 cup (235 ml) yogurt of your choice (use coconut or soy to make vegan)
- Bring the water to a boil in a medium saucepan. Lower the heat to a simmer and add the maple syrup (or honey), cinnamon stick and ginger. Gently add the peeled pears. Cook for about 20 minutes, or until soft. Remove from the heat and let cool at room temperature. Refrigerate the pears in their poaching water to infuse for at least 2 hours or overnight. (If you're pressed with time, you can also serve them right away).
- Preheat the oven to 350°F (177°C) and line a baking pan with parchment paper.
- In a large bowl, mix the oats, oat flour, chopped pistachios, sesame seeds and sea salt.
- In a small saucepan on low heat, warm the coconut oil, maple syrup (or honey), coconut sugar, orange zest and ginger for about one minute. Pour onto the oat mixture and mix until everything is evenly coated.
- Pour the granola on the lined baking pan. Firmly press the granola with your fingers to make it compact. Bake for 15 to 17 minutes until golden and crispy, flipping the granola once halfway through.
- Remove from the oven and let cool. Store in an airtight container. The granola will keep for up to a few weeks.
- Place a spoonful of yogurt in your bowls. Add the poached pears (whole, or sliced in half) and sprinkle with granola. Serve with a drizzle of maple syrup if you'd like (optional).