This is the finest cake I’ve made to date, I think so anyway. Photographs to follow when I make it again, which will have to be soon!
For the cake
75g applesauce (I used home made)
125g coconut oil, melted
1 teaspoon baking powder
1/2 teaspoon baking soda
250-300g soya milk
200g peeled carrots (approximately 2 medium sized)
Preheat the oven to 180c.
Sift the flour into a bowl and add everything else except the carrot and walnuts. Mix well.
The batter shouldn’t be too dry- start with 250g soy milk and add the extra if the walnuts and carrot are hard to incorporate.
Grate the carrots and roughly chop the walnuts, then mix them into the batter.
Grease a small baking tin with coconut oil and pour in the batter.
Bake for about an hour, until a skewer poked into the middle comes out clean.
Allow to cool and then ice with the recipe below.
For the icing
150g icing sugar
150g coconut oil, softened
A tiny splash of orange juice
Cream the juice, oil and sugar together until smooth, then spread over the cold cake. Allow to set.
The burgers are inspired by and based on these Sweet Potato Sliders. I was given two huge sweet potatoes that needed using up- they’re not on my usual shopping list.
This will make approximately eight burgers and eight buns.
These aren’t a firm meat-like burger, they are soft and full of flavour. Serve with crunchy salad or pickles inside the bun for contrast. I like them on a sourdough bun with quick pickled cucumber and carrot, sirracha and mayo.
Sourdough Burger Buns
200g refreshed starter (100%)
200g soy milk
Pinch of salt
20g olive oil
Knead, rest 4 hours, shape (8 big buns/ any number of small), rest 1 hour, bake (200c 20 mins), split, toast, fill, eat.
Aduki Bean and Sweet Potato Burgers
2 large sweet potatoes
200g aduki beans- soaked, boiled, drained… Or one can just drained
1 small onion very finely chopped
1/2 stick celery, very finely chopped
1 tablespoon nutritional yeast
1 teaspoon garam masala
1/2 teaspoon chilli flakes (optional)
Pinch of salt
1 tablespoons vital wheat gluten
2 tablespoons breadcrumbs
1 tablespoon olive oil
Handful of polenta to coat
1 sliced onion to top
Bake the sweet potatoes at 200c for about an hour until soft, allow to cool.
Fry the onions and celery in the olive oil until translucent but not coloured. Put the onions (in the frying oil) in a bowl with all the other ingredients except the polenta and the sweet potato.
Use your hands to peel the sweet potatoes, put the insides in the bowl with the other ingredients and use your already sticky hands to mash and mix it all together.
Shape eight burgers to fit the buns you’ve made (or little sliders for mini buns) and coat them in polenta.
Place them on a non-stick baking tray or mat and heat the oven to 180c, while they rest a little.
When the oven is hot, put the burgers in and bake for 20 minutes. You can eat them now but, for a firmer and quick-final-stage-cook burger, you can allow them to cool and the fry each side in a pan with a little oil when you’re ready for them. Fry the sliced onion alongside them as a topping.
Serve with salad, chips and all the trimmings.