Vegan Chocolate orange cake

Ingredients

Makes 10

  • 150g plain flour
  • 140g caster sugar
  • 50g cocoa powder
  • ¾ tsp bicarbonate of soda
  • ½ tsp baking powder
  • Grated rind of 1 orange
  • 230ml non-dairy milk
  • 1 tsp white wine vinegar
  • 100ml sunflower oil
  • 20g vegan chocolate, melted
  • Extra cocoa for dusting
  • Sift the flour, sugar, cocoa powder, bicarbonate of soda and baking powder into a bowl. Stir in the orange rind.
  • Whisk together the milk, vinegar and sunflower oil.
  • Pour the wet ingredients into the dry and mix together well. Divide between the 10 paper cases. Bake for 15-20 minutes, until risen and
  • springy to the touch.
  • Remove from the tin and allow to cool on a rack.
  • Decorate with swirls of melted chocolate, bits of orange rind and a sprinkling of cocoa.

Red pepper and parmesan muffins

Ingredients

Makes 12

  • 3 red peppers, halved and deseeded
  • 250g self-raising flour
  • 30g Parmesan cheese, grated
  • ½ tsp mustard powder
  • 150ml milk
  • 2 eggs, beaten
  • 75g butter, melted
  • 100g cream cheese
  • Salt and pepper
  • Place peppers cut-side down onto a baking tray and place under a hot grill for 12-15 minutes, until the skins are completely black. Remove from the oven and place in a bowl, covering with cling film until cold.
  • Remove the blackened skin from the peppers then dice the flesh and put to one side.
  • Preheat the oven to 180°C, 160°C fan or Gas Mark 4. Line a 12 hole muffin tin with paper cases.
  • Place the flour, half the grated Parmesan cheese and the mustard powder into a large bowl. Season with black pepper.
  • Whisk together the milk, eggs and melted butter, then pour the wet mixture into the dry and mix very lightly together.
  • Add the diced peppers and mix a little more, being careful not to over-mix.
  • Divide between the paper cases and top with the remaining grated Parmesan cheese. Bake for 20-22 minutes, until golden. Remove from the tin and cool on a rack before topping with cream cheese, salt and pepper and a sprinkling of smoked paprika.

Sugar-free lemon cupcakes

Ingredients

Makes 10

  • 240g self-raising flour
  • 30g poppy seeds
  • Grated rind of 2 lemons
  • 165g unsalted butter
  • 2 ½ tbsp honey
  • 100g Greek yoghurt
  • 2 eggs
  • 75g cream cheese
  • 2 tbsp maple syrup
  • Zest of 1 lemon
  • Preheat the oven to 180°C, 160°C fan or Gas Mark 4. Line a 12-hole muffin tin with 10 paper cases.
  • Sift the flour into a bowl and stir in 20g of the poppy seeds and the grated lemon rind.
  • Melt together the butter and honey then leave to cool for a few minutes.
  • Melt together the butter and honey then leave to cool for a few minutes.
  • Whisk together the yogurt and eggs, then add the butter and honey mixture. Pour the wet ingredients into the dry and mix well.
  • Divide between the 10 paper cases and bake for 20-15 minutes, until risen and lightly golden. Remove from the tin and allow to cool on a rack.
  • To decorate, mix the remaining poppy seeds with the cream cheese and place a dollop on top of each cupcake. Drizzle with maple syrup and sprinkle over the lemon zest.