I made these recently for my Christmas Kirtan and Cake event in my new Yoga Studio. As I didn't know who was coming I wanted to have a cake that was vegan, gluten free and nut free so everyone could have some regardless of their dietary requirements. Of course I wanted something seasonal too and so these were the perfect choice.
If you're not vegan, gluten intolerant or have a nut allergy you can use whole milk, butter, plain flour or ground almonds. I'll leave that up to you.- I served this with some warm mulled 'cider' which was the perfect addition on a cold, winter's night. Both recipes below.
Cakes:
Ingredients:
115g treacle / molasses
115g golden syrup
115g butter or butter alternative
275ml full fat coconut milk or whole milk
115g dark brown sugar
225g gluten-free / plain flour
1 1/2 tsp baking powder
1 inch fresh ginger grated
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp mixed spice
Method:
Pre-heat the oven to 180 degrees / gas mark 4
Heat the milk, sugar, butter, golden syrup and molasses gently in a pan on a low heat until it has combined fully and is runny. Don't let it boil.
Add the grated fresh ginger, stir well and set aside.
Mix the flour, baking powder, mixed spice, nutmeg and cinnamon.
Add the wet mixture to the dry and mix well. It should be the consistency of heavy cream.
Add the mixture to lined cases, 3/4 full.
Bake in a pre-heated oven for 12-15 minutes until they are cooked through.
Set aside to cool on a wire rack. Dust with icing sugar or drizzle with icing.
Enjoy!
Mulled 'Cider':
2L of pressed Apple Juice
1 cinnamon stick
2 star anise
8 cardamom pods
2 oranges in wedges
4-5 cloves in each wedge
Allow to heat in a pan on a low heat or in a slow cooker.
Serve warm with good company!
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