Gaby's Bakery - Blueberry Buckle Cake & Chocolate Tart

December 14, 2021

Gaby's Bakery - Blueberry Buckle Cake & Chocolate Tart

Vegans are a small but growing group, with numbers tripling in the last three years. But even more people are increasing their ratio of plant-only foods and meat consumption continues to decline. So here are two vegan recipes today, and the blueberry buckle can also be made with a gluten free flour mix.

Blueberry Buckle Cake
Vegan

The blueberry buckle is very similar to a blueberry crumble but while it bakes, the batter rises, but the berries and crumble weigh it down, causing the crumble to have a buckled appearance.

Ingredients:

For the crumble:
70g light brown sugar
60g plain flour
55g vegan butter (cold)
½ tsp ground cinnamon
pinch of salt

For the cake:
200g blueberries
180g plain flour
175ml almond milk (any non-dairy milk)
140g sugar
80ml vegetable oil
2 tsp vanilla essence
1 tsp apple cider vinegar
1 tsp baking powder
zest of 1 lemon
½ tsp bicarbonate of soda
pinch of salt

Method:
Preheat oven to 180⁰C. Prepare a 9” x 9” baking tray by greasing and lining with parchment paper.

Start by making the crumble. Cut the cold butter into small pieces. Mix the flour, sugar, salt and cinnamon in a bowl. Add the butter and use your fingers to mix the butter into the dry ingredients until you have a crumble like consistency. Place this in the fridge.

For the cake, place the flour, sugar, baking powder, bicarb of soda, salt and lemon zest in a bowl and mix together. In another bowl whisk the milk and vinegar, then stir in the oil and vanilla. Add the dry ingredients to the wet and mix until everything is just combined, (don’t over mix).

Pour this into the prepared tray, then scatter the blueberries. Finally sprinkle the crumble over the top. Place in the oven for appx 45 mins. The cake will go golden on top and the crumble will brown.

Take out the oven and leave in the tray to cool.

Chocolate Tart
Gluten Free Vegan

Ingredients:

For the pastry:
70g ground almonds
40g gluten free plain flour
40g rice flour
30g coconut oil (melted)
4-5 tbsp water
1 tbsp coconut sugar

For the chocolate filling:
350ml almond milk (any non-dairy milk)
4 tbsp maple syrup or agave nectar
3½ tbsp cornflour
1½ tbsp cocoa powder
pinch of salt

To decorate:
Toasted chopped hazelnuts

Method:
Preheat oven to 180⁰C

For the pastry cases:
Prepare 4 x 10cm tartlet tins by greasing them.

Combine all the ingredients in a bowl until a dough forms. I usually leave 1 tbsp of water out and then add it if required, you don’t want the dough to be too wet. Once the dough is ready, split it into 4 and then press each portion into the tins, pressing it down to spread it evenly onto the base and up the sides. Use a fork to pierce the surface of the pastry, and up the sides. This will stop it bubbling when baked, and/or use baking beans. Place in the oven and bake for appx 20-25 mins, until the pastry has gone golden brown and is firm to touch. Take out the oven and allow to cool completely.

For the chocolate filling:
Place all the ingredients in a saucepan, mixing well, and cook on a low heat for appx 8 mins or until mixture has thickened and taken on a custard like appearance. I use a stainless steel saucepan so that I can whisk the mixture while it cooks, I find this the best way to incorporate all ingredients and to stop it going lumpy while it cooks.

Once the mixture is ready, take off the heat and pour evenly into the prepared cases. Scatter the chopped walnuts (or any topping of your choice) over the top, allow to cool and place in the fridge for a few hours to set.


 Gaby Van Clarke





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