Saturday, 10 November 2012

Little love cakes

I think anyone who has been in a relationship for a long time knows the pattern. There is a bit of a cycle that you start to recognise. Times when you are really in tune with each other and everything is great and then there are times when you are driving each other crazy. A friend asked me a while ago if Kev ever drives me nuts, she was worried because her fairly new boyfriend was starting to get on her nerves and she was worried that it might mean things might not work out. I had to laugh, because of course he does and I can think of plenty of things I do that drive him crazy (... my terrible dish washing skills or my inability to make a bed) But I'd have to say that we are really lucky because most of the time we could tick the everything is going great box. But of course like everyone we have our not so perfect days. 
A little while ago it was one of those days. I was cranky, he was cranky and the house felt too small. Kev went out for something, I honestly can't remember what. I decided to calm down and make us a nice dinner to share together. Amazing what sitting down at the table and sharing a meal can do for a relationship. 
I made a big raw noodle salad with a miso-sesame dressing and some pan fried tofu. To top it off to finish the meal I made these mini bundt cakes. We opened a nice bottle of wine and stopped to enjoy each others company again.

Kev isn't mad about sweets and I don't often like anything too sweet but these little cakes are light and take lightly of maple syrup. Perfect for sharing with your special someone while snuggling on the couch or sitting outside watching the sunset. 
These cakes are very easy to make and are vegan and sugar free. They can be made into one big cake (I would double the recipe) or make delicious cup cakes. The "glaze" or topping could be make with anything you like (think blueberries, strawberries, mango, coconut, soaked dried fruit). Be creative and make something special for your special person. 

Ingredients (makes 2 mini bundt cakes or 6 cup cakes)

1/3 cup soy milk
1/2 tsp apple cider vinegar
1/3 cup maple syrup
1/4 cup rice bran oil or coconut oil (melted)
3/4 cup plain spelt flour
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
pinch of fine sea salt
1/2 cup of raspberries (or whatever fruit takes your fancy)

1 cup raspberries
1/2 tsp vanilla extract
1 tsp maple syrup


Preheat oven to 180 degrees. Lightly grease your bundt tins or line you cup cake tray ready to go. Combine the apple cider vinegar with the soy milk and leave to sit for a few minutes. This will cause the soy milk to curdle slightly becoming like butter milk in flavor. 
Combine the flour, baking soda, baking powder and salt in a large bowl. Whisk the oil, maple syrup and vanilla into the soy milk mixture.  Gently combine the two until you have a smooth batter. Fold in the raspberries. Pour the mixture into your prepared tin and place in the oven. Bundt tins will need about 20 minutes and cup cakes about 15 minutes but keep an eye on them. 

While they are in the oven combine the glaze ingredients and taste to see if you need to add/ change anything for your preference. 

When the cake is cooked take it out the oven and give it 10 minutes to cool slightly before tipping it out and decorating it with the glaze. Enjoy warm or allow the glaze to soak into the cake (maybe with a bit of extra maple syrup) and enjoy later on. Will keep in the fridge for 2 days.

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