do not Judge a Cake by its Cover

...because than you will miss out on consuming this:

Cake may look like exploded poo and frozen vomit, but don't be fooled by its crappy aesthetic. Taste was divine.

This chocolate pudding cake forms a crackly thin crust on top. Underneath, you get this gooey creamy mousse like chocolate layer, which is speckled with fudgy chocolatey cakey pieces due portions of the cake being more baked up out of the oven.

I threw this in the oven exactly 40 minutes before I planned to eat this so I can devour this beast warm and fresh

1/2 cup besan flour

1/4 cup(25g) textured vegetable protein , blended to flour consistency

1/4 cup cocoa powder

2/3 cup sugar ( iused stevia and topped up with about 100g pumpkin before mashing)

2 tsp baking powder

125g water/milk

-/4 cup cocoa

-combine above in a pan ( i used 8by 8),

then sprinkle on top of batter:

just beofore baking, pour on 1.25 cup boiling water and bake at 170degreeC for about 30-35 minutes-1/2 cup -2/3 cup sugar equivalent

truly yum in my tum...

2 Carrot Cakes, a fail before a win

I made 2 carrot cake this week. I had a abundent amount of carrots so carrot cake was naturally on the menu. I don't fancy carrots savoury, its one of my least like vegetables. Carrot cake on the other hand...well, its nor my favourite cake by any means but the carrot flavour it more stubble and it keeps the cake moist.

carrot cake numero uno. This cake rised nicely in the oven but collasped upon exiting the oven. taste wise, it was fine. Not too sweet and the cake was real moist. But it had too much of a eggy texture that resembles more of a dutch pancake. it also formed an interesting "layer" on the top that can be peeled off the unveil the cake below (see below).
Not that this was terrible or anything, just was sort of odd. It made me go :"what the..."

Unveiling Carrot Cake Dos: This was actually the 2nd time I made this recipe. I made someminor changes this time round but it was still good. I seldom do recipe repeats but this carrot cake deserved to be reapeated over and over and over again. The cake had a earthy feel to it. the texture was not too dense nor too light. It was speckled with carrots. I savoured the cake real ssllooww( for me).

90g oat flour
20g wheat bran
3/4 cup equivalent sugar
baking powder, cinnamon
100ml water
100g yogurt
200g carrots, shredded

3 egg whites-peaked
-combine the dry stuff then add water and yogurt, mix well
-add carrots, mix well
-fold in the peaked egg whites
-baked in a 8by8pan for 30 mins at 175degreeC.

Victoria Sponge Cake

Victoria Sponge Cake is really nothing more than just jam between 2 layer of sponge. Strawberry jam is used in the traditional cake but I used cherry. My jar of cherry jam has been sitting on the counter top for months and I finally have a good use for it.

I think the use of textured soy protein (TVP) helped kept the cake moist. Its ability to absorb moisture is the secret I suppose. The sponge was a little denser than what I expected but still good. Need to gifure out how to allow the cake to rise more.

Taste-wise, delicious. I wanted the cake to last forever. At the start, I ate the cake like a normal person, using my utensil, sticking it into the side of the cake, take a small slice and then place it into my mouth. But then, I felt that the cake would be gone way too quickly. Hence, I spit the two cake layers and ate each layer separately. So now I could savour the cake twice as long. nice.

I sort of followed the measurement from here.
50g chickpea flour
32g atta (pillsbury)
30g grounded TVP (so it resembles flour) (a total of about 5/6 cup flour)
2 tbsp baking powder
150g cauliflower, cooked and mashed
1/2 tsp stevia
3 tbsp almond milk
1tsp vanilla
2 egg whites -peaked
28g cherry jam
-combine everything except for the whites and jam. (may need to add a tiny bit of water)
-fold in the egg white. Batter should be able to hold up its form a little
-transfer to a 7inch pan
-bake at 170degreeC for about 30 minutes. cool
-slice cake in half, spread with jam and place cake back together. eat

splitting the cake for longer enjoyment

eaten with smoked fish kegegee and bonito braised vegetables...

Sweet Potato Cake

This was my interpretation of this. Like I could ever follow a recipe through and through without making the slightest change.
Was good with just the right amount of sweetness. Totally digging the super rich colour thanks to the purple potatoes.
Is it just me or do purple sweet potato have a more starchier texture than its orange counterpart? The cake was really gratifying, one of those very moreish food.

makes 1 18cm round tin
300g purple sweet potato
150g nutrisoy milk
2 egg whites
30g oat flour
sweetener (=40g sugar), i used about <1/2 tsp stevia
-cook potatoes and mash them ( i used a stick blender)
-combine potatoes with 1 white, flour, mik and some baking powder till smooth
-peak the other egg white; fold in
-bake at at 170degreeC for 40-50minutes

Check out the interior!

about to take my 1st bite...

...and a third way through

This cake was eaten with a smoke haddock pie (it was a little too runny; taste was spot on though) and some cauliflower and spinach with anchovy sauces. I started off with the sweet potato cake. then I was like "woah, this is good, better save the best for last". So I proceeded to inhale the fish pie and vegetables before demolishing the rest of the cake!

Appleless Apple Cake

I was pretty nervous to try this out. but it turned out great! the cake batter had a fudgy quality to it. the the mock apples did taste like apples! I made this in a 13by9 flat pan so it was more like a apple cake bar. Could probably be made in a 8by8 pan too.

50g four (atta)
23-25g chickpea flour
245g fresh pumpkin-microwave then pureed
2 egg whites-whipped to peaks
1/2 tsp stevia
-mock apples( recipe below)
-combine flours and stevis, then fold in pumkin, then the peaked whites
-fold in some baking powder
-add some water to thin out the batter
-spread about 1/3 of batter on the lined pan
-top with "apple" slices-make only 1 layer
-top with remaining batter
-bake at 170d.Celsius for 40 minutes

Mock Apples
250-300g chayote
4 tsp sugar equivalent
green apple essence/extract
-slice chayote into 0.25-0.4cm thin slices
-place them spread out in pan
-add some water( to prevent sticking), the extact and the sweetener
-cook until chayote gets a little soft