VEGAN PASSIONFRUIT SPONGE CAKE

Okay, so this isn't exactly a sponge cake because it isn't based solely on flour, sugar and eggs but it tastes like one and is honestly the easiest cake to make. It's a very reliable recipe for me, and it's pretty much impossible to mess up! You can also tweak it a little bit to turn it into an entirely different recipe (exchange 1/3 of a cup of flour for cocoa powder and reduce the vanilla essence by 3tsp and you have chocolate cake!)

What you'll need:

• 2 cups of plain flour
• 1 + 1/4 cups of caster sugar
• 1tsp of bicarb soda
• 1/2tsp of salt
• 1 cup of warm water
• 1/2 cup of vegetable oil (or another oil, doesn't matter too much)
• 2tsp of apple cider vinegar/white vinegar
• 4tsp of vanilla essence
• 180g of icing cugar
• 20g of vegan butter (optional/I use Nuttelex)
• 1 + 1/2 tbsp of passionfruit pulp (you can buy this in a tin)

Method:

1. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) and prepare a 20cm round baking tin. (I didn't prepare a tin or use one to these specifications and you will find out why in a moment)
2. In a large mixing bowl, use a fork to mix together the dry ingredients - I like to use a fork because I feel like it gives a more thorough mixing.
3. Add the wet ingredients to the mixture and combine. Try not to eat any of the batter because you won't be able to stop!! I ate so much I had to put the cake in a smaller tin... wow
4. Check on the cake in about 30 minutes by poking a fork or a skewer into it. If the fork comes out clean, it is ready to be taken out. If not, leave it in for a bit longer.
5. Once the cake has cooled down, make the icing by mixing the vegan butter, icing sugar and passionfruit pulp and spoon it on top! Done!
   Hint: remember not to put the icing on until the cake is no longer warm! I always make that mistake.
   

This is a very sweet recipe so prepare yourself...
Thanks for reading! Leave a comment if you decide to make this! :)

VEGAN GINGERBREAD COOKIES ~ RECIPE

This is a really simple recipe, and it doesn't require many unordinary ingredients that you wouldn't already have in the cupboard!

What you'll need:

• 150g brown sugar (I used dark brown sugar for both batches, I think either light or dark would work fine)
• 2 tbsp golden syrup (maple syrup should be fine too)
• 2 tbsp water
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp ground clove
• 190g butter substitute (I use Nuttelex)
• 1 small tsp bicarb soda
• 450g plain flour
• Icing sugar + water (for easy icing)

Method:
1. Combine all the ingredients together, either on the stove or just in a mixing bowl (like I did), making sure to sift the flower. However, if you're choosing to mix them on the stove, remove the mixture from the heat and then add the flour.

Note: Add extra spices if you'd like a stronger flavour! I think I will next time.

First batch

2. This is what the dough should look like after everything is combined. It should be firm, so you may need to add more flour. Cover the bowl with glad wrap and place it in the fridge to chill for at least 30 minutes.

First batch

3. After you've taken the dough out of the fridge, spread some flour on your workbench and your rolling pin so that the dough won't stick to them, you will need to keep adding more as you go. Find some cookie cutters (I used gingerbread men, candy canes and Christmas trees) and pop them on a tray ready to be put into the oven. You can preheat the oven, in fact most recipes would say you should but I always forget and they turn out fiiiine, to 180 degrees Celsius and bake the cookies for 10 - 15 minutes. 

First batch

Here are my cookies, just out of the oven!
Note: It can be hard to tell whether they're done or not when you take them out because they will still be a bit soft (they harden up once they've cooled for a bit) but resist the urge to leave them in for just a little bit longer! That's what always stumps me and then they end up burning. In fact, that may or may not have happened today...

Second batch

SO. I made a second batch of cookies and you can probably tell from the photos that they're slightly different from the first one.
In the original batch, I had to use blackstrap molasses instead of golden syrup, despite the fact that I can't STAND molasses, oh my God. Even the smell.
I was hoping it wouldn't be noticeable once the cookies were out of the oven but I decided that while the dough was in the fridge, I would go up the street, buy some golden syrup and make another batch of cookies, because who wants gingerbread cookies that taste like sewerage? (No offence intended if you really like molasses hahah)
I used the same process and all other ingredients were the same, but I think the second batch is definitely better than the first, although everyone else in my house seems to like the first just fine, so maybe it's just dependent on personal taste - I still suggest golden syrup though.

I simply used icing sugar mixed with water to decorate these (just add icing sugar and water to your desired consistency - more icing sugar compared to water = thicker mixture) but obviously you can do whatever decorations you want! Food colouring is always fun too.

I didn't bother icing the first batch, mainly because I was tired but also because I wasn't as emotionally invested in those ones hahah.

So have fun baking and Merry Christmas!!