Hello, hello, hello!
How are you all? I hope you’re all having a fantastic summer loaded with lots of lovely family time and adventures in the great outdoors.
Today’s blog post is a bit of a lazy hazy summer daze kind of a post. We have just got back from an amazing family holiday but the camping meant that we have been seriously deprived of homemade cake. We are still yet to unpack, I have a pile of washing that would make the hardiest of mums cringe and now my kitchen looks like a chocolate hurricane has hit it but I didn’t want to wait a second longer before sharing this treat with you guys.
This sponge recipe is officially the lightest cake recipe I have ever made. Even before going vegan I have never produced such a melt in the mouth cupcake and I’m feeling blooming proud of myself right now!
We used fennel infused honey for this recipe but it is so subtle against the chocolate and banana that I am completely confident that this will work exceptionally well with regular vegan honey also. I have recently just found a recipe for homemade vegan honey so watch this space, I may have a honey recipe of my own coming soon!
Well, I can’t put off the inevitable unpacking any longer. I would much rather sit here and talk to you guys though. (I do know you can’t hear me but it feels like we are chatting, albeit a little one-sided. 😬)
On to the recipe…
Vegan Chocolate Banana Honey Cakes
- 160 g self-raising flour
- 40 g cacao powder
- 100 g caster sugar
- 1 tbsp vegan honey we used fennel infused but this one is similar
- 1 ripe banana
- 3/4 tsp baking soda
- 1/2 cup dairy free milk
- 50 ml dairy free butter
- 3/4 tbsp Apple cider vinegar
- Cupcake cases
- 200 g dairy free butter
- 1 cup icing sugar
- 1 tbsp vegan honey
- Toasted fennel seeds optional
Preheat the oven to Gas mark 5/375F
Mash up the banana and then stir in the melted butter, sugar, honey, milk and vinegar in a bowl.
In a separate bowl sift in the flour, cacao and baking soda.
Pour the wet ingredients into the dry bowl and mix well.
Evenly spoon your mixture into a baking tray lined with paper cases and bake in the oven for 15 minutes.
Meanwhile, make your icing by sifting your icing sugar into a bowl and add in the butter and honey.
Combine until smooth and creamy and refrigerate until needed.
If using fennel seeds gently dry toast them in a saucepan and set aside.
Once your cakes have cooled completely decorate them with your icing mixture and sprinkle with your toasted fennel seeds.
Let us know how yours turn out. It makes my heart sing when you show me your photos of our dishes. Enjoy! 🤗
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