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Slab Bakery

chocolate cupcakes anyone?

So, as a consequence, I like cakes and puddings to taste like ‘homemade’ cakes and puddings: full of flavour not just a mouth full of sugar!

I’m in the habit now, of checking ingredients labels on food that I buy, as I need to be careful with some ingredients. Its amazing how many cakes and puddings have so much sugar in them. Even some recipes are laden with sugar.

There’s lots of ways to cut down on the amount of sugar in your own baking and cooking, if that’s something you’re aiming to do.

  • If you’re making a cake, cut the sugar by 20%. You won’t notice, honestly!. It will still taste delicious.
  • Look for alternative sweeteners, that will provide the right flavour, but without the sugar. A good way of doing this is by using spices. Cinnamon is a great natural sweetener and is fabulous in porridge. I use it as a natural sweetener in apple crumble.
  • Try adding vegetables, yes vegetables,  in your cake recipe. They keep the cake amazingly moist, and also add natural sweetness, so you can cut the sugar in the recipe down. Good examples are carrot, courgette, avocado, or beetroot. Ideally, blend the vegetables before adding to your recipe. If this is something you’ve not done before, give it a go. Start with 150g of vegetable for every 250g flour. The cake may need  to bake for an additional 5 minutes or so,  if you add veg with high water content.
  • For recipes that use syrup , which is common in drizzle cakes, try substituting with juice instead, either apple or orange is good. I use fresh juice in my polenta cakes.

This recipe works with gluten free flour, or not. It works if you make it as cupcakes, or a single round cake; is easy enough for even a first time baker and you don’t need a food mixer; is a great recipe for kids to try. This recipe happens to be vegan,  to keep it really simple.

These taste super chocolatey. The recipe makes 10 cupcakes. You’ll need cupcake cases and cupcake baking tin.

175g self raising flour , I use gluten free

200g sugar. I use unrefined demerara, but any will do. Feel free to cut the amount of sugar down.

40g cocoa

1tsp vanilla essence.

1 tsp baking powder

½ tsp salt

225ml water

75ml vegetable oil ( ideally sunflower or rapeseed rather than olive oil)

Put the oven on to heat up  170C on a fan oven, (190C if its not a fan ).

Mix all of the dry ingredients together thoroughly  in a bowl, ensuring that they are fully mixed. This ensures that the baking powder is evenly distributed.

Add the water , and the oil, and mix thoroughly . If you don’t have a mixer use a spoon as it will work just as well. Ensure you have a smooth batter and there’s no lumps.

Put into the cup cake cases, and bake for about 20 minutes.

If you want to make one large cake grease a round cake tin, cook on 170, for about 25 minutes. Check before you take it out, to make sure its cooked in the middle.

These cupcakes are great as they are, but also good warmed in the microwave for 10 seconds, as a chocolate pudding. Serve them with cream, ice-cream, or even custard.

Remember to tag me in any photos. Enjoy!

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]I love cooking and baking, I think I get this from my mum and dad: my memories of childhood are filled with my mum baking bread or making apple pie on her days off work.

So, as a consequence, I like cakes and puddings to taste like ‘homemade’ cakes and puddings: full of flavour not just a mouth full of sugar!

I’m in the habit now, of checking ingredients labels on food that I buy, as I need to be careful with some ingredients. Its amazing how many cakes and puddings have so much sugar in them. Even some recipes are laden with sugar.

There’s lots of ways to cut down on the amount of sugar in your own baking and cooking, if that’s something you’re aiming to do.

  • If you’re making a cake, cut the sugar by 20%. You won’t notice, honestly!. It will still taste delicious.
  • Look for alternative sweeteners, that will provide the right flavour, but without the sugar. A good way of doing this is by using spices. Cinnamon is a great natural sweetener and is fabulous in porridge. I use it as a natural sweetener in apple crumble.
  • Try adding vegetables, yes vegetables,  in your cake recipe. They keep the cake amazingly moist, and also add natural sweetness, so you can cut the sugar in the recipe down. Good examples are carrot, courgette, avocado, or beetroot. Ideally, blend the vegetables before adding to your recipe. If this is something you’ve not done before, give it a go. Start with 150g of vegetable for every 250g flour. The cake may need  to bake for an additional 5 minutes or so,  if you add veg with high water content.
  • For recipes that use syrup , which is common in drizzle cakes, try substituting with juice instead, either apple or orange is good. I use fresh juice in my polenta cakes.

This recipe works with gluten free flour, or not. It works if you make it as cupcakes, or a single round cake; is easy enough for even a first time baker and you don’t need a food mixer; is a great recipe for kids to try. This recipe happens to be vegan,  to keep it really simple.

These taste super chocolatey. The recipe makes 10 cupcakes. You’ll need cupcake cases and cupcake baking tin.

175g self raising flour , I use gluten free

200g sugar. I use unrefined demerara, but any will do. Feel free to cut the amount of sugar down.

40g cocoa

1tsp vanilla essence.

1 tsp baking powder

½ tsp salt

225ml water

75ml vegetable oil ( ideally sunflower or rapeseed rather than olive oil)

Put the oven on to heat up  170C on a fan oven, (190C if its not a fan ).

Mix all of the dry ingredients together thoroughly  in a bowl, ensuring that they are fully mixed. This ensures that the baking powder is evenly distributed.

Add the water , and the oil, and mix thoroughly . If you don’t have a mixer use a spoon as it will work just as well. Ensure you have a smooth batter and there’s no lumps.

Put into the cup cake cases, and bake for about 20 minutes.

If you want to make one large cake grease a round cake tin, cook on 170, for about 25 minutes. Check before you take it out, to make sure its cooked in the middle.

These cupcakes are great as they are, but also good warmed in the microwave for 10 seconds, as a chocolate pudding. Serve them with cream, ice-cream, or even custard.

Remember to tag me in any photos. Enjoy!

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

I love cooking and baking, I think I get this from my mum and dad: my memories of childhood are filled with my mum baking bread or making apple pie on her days off work.

So, as a consequence, I like cakes and puddings to taste like ‘homemade’ cakes and puddings: full of flavour not just a mouth full of sugar!

I’m in the habit now, of checking ingredients labels on food that I buy, as I need to be careful with some ingredients. Its amazing how many cakes and puddings have so much sugar in them. Even some recipes are laden with sugar.

There’s lots of ways to cut down on the amount of sugar in your own baking and cooking, if that’s something you’re aiming to do.

  • If you’re making a cake, cut the sugar by 20%. You won’t notice, honestly!. It will still taste delicious.
  • Look for alternative sweeteners, that will provide the right flavour, but without the sugar. A good way of doing this is by using spices. Cinnamon is a great natural sweetener and is fabulous in porridge. I use it as a natural sweetener in apple crumble.
  • Try adding vegetables, yes vegetables,  in your cake recipe. They keep the cake amazingly moist, and also add natural sweetness, so you can cut the sugar in the recipe down. Good examples are carrot, courgette, avocado, or beetroot. Ideally, blend the vegetables before adding to your recipe. If this is something you’ve not done before, give it a go. Start with 150g of vegetable for every 250g flour. The cake may need  to bake for an additional 5 minutes or so,  if you add veg with high water content.
  • For recipes that use syrup , which is common in drizzle cakes, try substituting with juice instead, either apple or orange is good. I use fresh juice in my polenta cakes.

This recipe works with gluten free flour, or not. It works if you make it as cupcakes, or a single round cake; is easy enough for even a first time baker and you don’t need a food mixer; is a great recipe for kids to try. This recipe happens to be vegan,  to keep it really simple.

These taste super chocolatey. The recipe makes 10 cupcakes. You’ll need cupcake cases and cupcake baking tin.

175g self raising flour , I use gluten free

200g sugar. I use unrefined demerara, but any will do. Feel free to cut the amount of sugar down.

40g cocoa

1tsp vanilla essence.

1 tsp baking powder

½ tsp salt

225ml water

75ml vegetable oil ( ideally sunflower or rapeseed rather than olive oil)

Put the oven on to heat up  170C on a fan oven, (190C if its not a fan ).

Mix all of the dry ingredients together thoroughly  in a bowl, ensuring that they are fully mixed. This ensures that the baking powder is evenly distributed.

Add the water , and the oil, and mix thoroughly . If you don’t have a mixer use a spoon as it will work just as well. Ensure you have a smooth batter and there’s no lumps.

Put into the cup cake cases, and bake for about 20 minutes.

If you want to make one large cake grease a round cake tin, cook on 170, for about 25 minutes. Check before you take it out, to make sure its cooked in the middle.

These cupcakes are great as they are, but also good warmed in the microwave for 10 seconds, as a chocolate pudding. Serve them with cream, ice-cream, or even custard.

Remember to tag me in any photos. Enjoy!

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