Wednesday 13-01-2021 - 11:48

We're almost 2 weeks into Veganuary and the new year's resolutions are looking a little less enticing in lockdown 3... It's time to bring in the baked goods.

After a year of lockdown baking, you've perfected banana bread, swirled those cinnamon rolls & fought Paul Hollywood off with a wooden spoon. It's time to channel your lockdown baking skills & take part in your best challenge yet... The Great Veganuary Bake Off.

This week, we challenge you to show us your best vegan signature bake. Once you've created your signature bake, comment a photo of your entry on the Veganuary group competition to be in with a chance of winning a £10 The Vegan Kind voucher!

We have teamed up with Lancaster University Baking Society to bring you two tasty vegan recipes for inspiration Vegan Banana Chocolate Cake and Vegan Chocolate Brownies.

You have until Sunday evening to take part. We can't wait to see your signature bakes!

 

Vegan Chocolate Brownies

Ingredients:

2 tbsp ground flaxseed
200g dark chocolate, roughly chopped
½ tsp coffee granules
80g vegan margarine, plus extra for greasing
125g self-raising flour
70g ground almonds
50g cocoa powder
¼ tsp baking powder
250g golden caster sugar
1½ tsp vanilla extract

Method:
1. Heat oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.

2. In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.

3. Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.

4. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.

 

Vegan Banana and Chocolate Cake

Ingredients:

2-3 ripe bananas
175g dark chocolate
100g wholewheat flour
60g cornflour
6g baking powder
200ml soy cooking cream
50g sugar

Method:
1. In a saucepan, melt the chocolate with the soy cream.

2. In the meantime, mash the bananas in a mixing bowl with a fork. Add the sugar and mix.

3. When the chocolate has melted, add this ganache to the bananas and sugar mixture. Mix.

4. Add flour, cornflour and baking powder.

5. Mx until a homogeneous dough.

6. Pour the mixture in a mould and cook in the oven for 20/25 minutes at 180°.