tbsp soya spread
20cm (8in) square cake tin with 5cm (2in) sides
Preheat the oven to 180°C (350°F), Gas mark 4, then line the base and sides of the cake tin with baking parchment, with the paper coming above the sides of the tin to enable the cake to be lifted out easily.
First make the topping. Sift the flour and cinnamon into a large bowl, add the sugar and mix together. Using your fingers, rub in the soya spread until the mixture forms a crumbly topping.
Sift the plain flour, baking powder, bicarbonate of soda and salt into a separate bowl and mix in the sugar and wholemeal flour. In another bowl, whisk together the soya or rice milk, vegetable oil, vinegar and vanilla extract until well combined.
Add the beaten eggs, or egg replacer mixture, to the wet ingredients, then gradually pour them into the flour mixture and mix just until combined.
Fold in about half of the blueberries, then pour the batter into the prepared tin. Scatter the remaining blueberries over the top of the cake and then sprinkle the crumble topping evenly over the top of the batter.
Bake for 50–60 minutes or until a skewer inserted into the centre of the cake comes out clean. The top will be golden brown and look uneven, but don’t worry as that’s part of its charm.
Allow the cake to sit in the tin for 20 minutes before lifting out using the baking parchment, then carefully peel away the paper and allow to cool down fully on a wire rack.
Cut into squares and arrange on a plate to serve.
This fantastically dense, moist cake has echoes of sticky toffee pudding. It contains no refined sugar, all the sweetness coming from the honey and dates, while the wholemeal flour imparts its lovely nutty flavour.
Prep time: 15 minutes
Baking time: 45–50 minutes
Ready in: 2 hours
Serves: 6–8
100g (3½oz) chopped dates
200g (7oz) butter, softened, plus extra for greasing
200g (7oz) honey, plus
2 tbsp for drizzling
3 eggs
100g (3½oz) ground almonds
125g (4½oz) wholemeal flour
1½ tsp baking powder
25g (1oz) flaked almonds
20cm (8in) diameter cake tin with 6cm (2½ in) sides
Preheat the oven to 180°C (350°F), Gas mark 4, then butter the sides of the cake tin and line the base with a disc of baking parchment. Place the tin on a baking sheet, as some butter may seep out during cooking if you are using a spring-form cake tin.
Place the dates in a saucepan and pour in 50ml (2fl oz) of water. Set over a high heat and cook for 2–3 minutes or until soft, then remove from the heat and set aside.
Cream the butter and the 200g (7oz) of honey until soft in a large bowl or in an electric food mixer. Whisk the eggs together in a small bowl for a few seconds until just mixed, then gradually add them to the creamed butter and honey mixture, beating all the time.
Stir in the cooked dates, along with any remaining cooking liquid, followed by the ground almonds, then add the flour and baking powder and fold in gently to incorporate. Tip the mixture into the prepared tin, smoothing the surface gently with a palette knife, then scatter the flaked almonds evenly over the top.
Place in the oven and bake for 45–50 minutes or until a skewer inserted into the centre of the cake comes out clean. It will be quite dark-looking, but don’t worry – the cake will be perfectly moist inside.
Remove from the oven and allow to cool in the tin for 10 minutes. Loosen the sides using a small, sharp knife and carefully remove the cake from the tin before transferring to a cake stand or plate.
Use a skewer to pierce a few holes in the top of the cake, then drizzle over the 2 tablespoons of honey and allow to cool before cutting into slices to serve.
Dairy- and egg-free vanilla cupcakes
Even if you can eat dairy products or eggs, you’ll love these simple vanilla cupcakes. The extra raising agents and vinegar really lift these, making them especially light and airy. The vanilla icing uses soya spread, which works just as butter does to form a rich sweet icing. If you don’t have a dairy intolerance, however, you could simply replace the soya spread with softened butter.
Prep time: 15 minutes
Baking time: 15–20 minutes
Ready in: 1 hour
Makes: 12 cupcakes
1 tbsp white wine vinegar or cider vinegar
275ml (9½fl oz) soya or rice milk
75ml (3fl oz) sunflower or vegetable oil
1 tsp vanilla extract
225g (8oz) self-raising flour
¾ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
200g (7oz) caster sugar
For the icing
125g (4½oz) soya spread
350g (12oz) icing sugar, sifted
Pinch of salt
2 tsp vanilla extract or seeds scraped from ½ vanilla pod
12-cup bun tray and 12 bun cases
Piping bag with a 4 or 5mm (¼in) star-shaped nozzle or a freezer bag with 4 or 5mm (¼in) cut from one corner (optional)
Preheat the oven to 180°C (350°F), Gas mark 4, and
