Get creative with loaf cakes and tasty bakes

WE LOVE… // GOLDEN TURMERIC CAKE pg28 // HONEY CAKE pg32 // LEMON THYME CAKE pg34

Vegan parsnip & ginger pudding with salted caramel sauce

By Annabel Wray and Victoria Knight, professional chefs and founders of_Hakuna Foods (www.hakunafoods.co.uk)

SERVES 12

300g (10½oz) spelt flour 3 tsp baking powder 1 tsp bicarbonate of soda 2 tsp ground cinnamon 2 tsp ground ginger ½ tsp ground nutmeg 1 tsp vanilla bean extract 1 tsp salt 200ml (7fl oz) almond milk 125g (4½oz) apple purée 200g (7oz) maple syrup 125g (4½oz) flavourless oil 1 banana, peeled, mashed 2-3 large grated parsnips, approx. 500g (1lb 1oz)

For the salted caramel sauce

200g (7oz) medjool dates 300ml (10½fl oz) full-fat coconut milk 2 tbsp maple syrup ½ tsp pink Himalayan salt 1 tsp vanilla bean paste coconut yoghurt, to serve

1 Preheat the oven to 180°C/Gas Mark 4 and line a small roasting tin, approx. 25x18cm (10x7in) with greaseproof paper.

2 Whisk all of the dry ingredients together in one bowl, then add all of the wet ingredients to a large jug or separate bowl.

3 Mix the wet ingredients into the dry ingredients, then fold in the banana and grated parsnip until just combined. Pour the mix into the lined roasting tin.

4 Bake for 45 minutes, until a skewer comes out clean.

5 Meanwhile, make the salted date caramel sauce. Soak the dates in 200ml (7fl oz) boiled water for 10 minutes, then remove the dates and place into a food processor or blender with the coconut milk, salt, maple syrup and vanilla paste and blitz until smooth.

6 Serve the cake warm with a drizzle of salted date caramel sauce, and a spoon of coconut yoghurt.

Golden turmeric cake

SERVES 6-8

1 tbsp tahini 1 tbsp black sesame seeds 1 tbsp white sesame seeds 95g (3oz) plain flour 95g (3oz) semolina flour 1 tsp turmeric ¾ tsp baking powder 150g (5½oz) caster sugar 60ml (2fl oz) vegetable or sunflower oil

150ml (5½fl oz) milk 1 tsp orange blossom water

1 Preheat the oven to 180°C/Gas Mark 4. Use the tahini to 'grease' the inside of an 18cm (7in) savarin or tube tin. Mix the black and white sesame seeds together and sprinkle them evenly into the tin.

2 In a large bowl, add the flour, semolina, turmeric, baking powder and sugar. Whisk to combine. Make a well in the centre and pour in the milk, oil and orange blossom water. Mix until you have a smooth batter, then pour into the prepared cake tin.

3 Bake for 30-40 minutes, or until a toothpick inserted comes out clean. Leave the cake to cool for 10 minutes in the pan before inverting it onto a wire rack to cool. Serve while still a little warm with a strong cup of coffee.

Tip If you’re not using a savarin or tube tin, the cake can be baked in an 18cm (7in) square pan. Grease the base with tahini, which will both prevent sticking and add extra flavour, but add the sesame seeds on top of the batter instead of underneath.

Flourless chocolatechilli cake

MAKES 1 ROUND 20CM (8IN) CAKE 190g (6¾oz) unsalted butter 190g (6¾oz) 70% dark chocolate 1 tsp cayenne pepper powder 75ml (2¾oz) espresso or strong coffee, cooled ½ tsp vanilla extract 3 free-range eggs 135g (4¾oz) caster sugar ½ tsp flaky sea salt 2 tbsp cocoa powder, to dust

1 Preheat the oven to 180°C/Gas Mark 4. Grease a springform or loosebottomed 20cm (8in) cake tin and line the bottom with parchment paper.

2 Melt the butter, chocolate and cayenne pepper in a small saucepan. Once the chocolate has melted, remove from the heat and stir in the coffee and vanilla. Let it cool.

3 Using a stand mixer or electric whisk, whisk together the eggs and sugar for 3-5 minutes, or until thick, pale and fluffy.