Egg Free – Dr Pippa

This cake secretly hides 2 courgettes in it, and you almost can’t tell bar the few flecks of green and yellow here and there. The courgette helps the cake stay moist, and it is in ways close to the texture of a brownie, but it also happens to be egg and dairy-free, meaning it’s suitable for those following a full plant-based diet.

Makes 16 pieces

Ingredients

2 courgettes grated (approximately 325-360g)
150g caster sugar
120g vegetable oil (I used extra virgin olive oil)
60g plant-based milk (I used unsweetened soya)
Juice of half a lemon (15ml)
200g wholemeal plain flour
60 cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
150g dark chocolate chips

Method

Mix the courgettes, caster sugar, vegetable oil, plant-based milk and lemon juice together in a large bowl.
In a separate bowl mix the flour, cocoa powder, baking powder and bicarb together to evenly distribute.
Combine the dry ingredients into the wet, mixing well with the addition of 2/3 of the chocolate chips.
Spread out into a lined baking time approximately 25cmx25cm, top with the remaining chocolate chops, and bake for 25-30 minutes in an oven preheated to 160°C fan/ 180°C convection.
Allow to cool on a rack before slicing.

If you are feeling more decadent, this cake is delicious served with a scoop of vanilla ice cream!

Per serving: 220kcal/ 13g fat/ 4.0g saturated fat/ 21g carbohydrates/ 3.6g fibre/ 3.6g protein

These citrusy hot cross buns are plant-based using vegetable oil and dairy-free milk to create an enriched dough without the use of dairy and eggs.

Makes 9 buns

Ingredients

For the buns

2 oranges, zest and juice
100g sultanas
100g strong wholemeal flour
250g white strong flour
30g rapeseed oil, plus a little extra
7g yeast
30g caster sugar
50g mixed peel
2 tsp ground mixed spice
125ml milk, I have used unsweetened soya milk

For the crosses

5ml rapeseed oil
25g strong white flour
25-30ml water

For the glaze

50ml of reserved juice from the oranges
15g sugar
pinch of ground mixed spice

Method

Zest and juice the oranges, reserving 50ml of the juice for later.
Weigh out the remaining orange juice and top up to 100ml if needed with water. Add the sultanas and allow to soak while you prepare the rest of the ingredients.
To a freestanding mixer bowl, add the flours, oil, yeast, sugar, mixed peel spices, soya milk and orange zest. Add in the orange juice and sultanas and knead for 5 minutes on a medium setting. Alternatively you can do this by hand but resist the temptation to add more flour – the dough should be ever so slightly sticky.
Lightly great a large bowl the oil, place the dough in and cover. Allow to double in size for 1-2 hours.
Knock the dough back and evenly divide into 9 balls.
Line a baking tin with baking paper and arrange the balls in a 3×3 format.
Cover and allow to double in size again, about 1-1.5 hours.
Once the dough has almost fully risen, preheat the oven to 200°C fan/ 220°C convection.
Prepare the batter by mixing the ingredients together to form a smooth pipeable mixture. Place into a piping bag.
Once the oven it up to temperature, pipe crosses over the tops of your buns.
Bake for 15 minutes.
Meanwhile, prepare the glaze by heating the orange juice, sugar and spices together till the sugar has dissolved.
Once the buns are cooked, generously glaze them, using all of the liquid.
Remove the buns from the tray onto a wire cooking rack, removing the baking parchment as well.
Best enjoyed fresh on the same day, or delicious toasted if a day or two old.

Per bun*: 254kcal/ 4.6g fat/ 0.4g saturated fat/ 46g carbohydrates/ 2.8g fibre/ 6.1g protein

*Analysis based on unsweetened soya milk

Tag: Egg Free

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St. Clement Hot Cross Buns