VEGAN BAKING

Who says you have to miss out when you're following Veganuary?

COVER RECIPE

Chocolate ganache cupcakes

SERVES 8

For the cupcakes

60g (2oz) non-dairy plain yoghurt, e.g. almond milk or coconut milk yoghurt
60ml (2floz) vegetable oil
2 tsp vanilla extract
1 tsp cider vinegar
140g (5oz) plain flour
40g (1½ oz) cocoa powder
½ tsp salt
½ tsp bicarbonate of soda
200g (7oz) unrefined sugar, e.g. coconut sugar

For the ganache

150g (5oz) good-quality dark chocolate, chopped
125ml (4½ floz) coconut milk (not light varieties)
a pinch of salt

To decorate

8 raspberries
50g (1¾ oz) good-quality dark chocolate, roughly chopped or grated

1 For the cupcakes: Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole cupcake tin with eight paper cupcakes cases

2 In a medium mixing bowl, whisk together the yoghurt, oil, vanilla extract, vinegar and 175ml (6floz) water. Set aside for 10 minutes

3 Meanwhile, sift the flour, cocoa powder, salt and bicarbonate of soda into another medium mixing bowl. Stir in the sugar.

4 Stir the wet ingredients into the dry, mixing to a batter; don't worry if it's not totally smooth, it shouldn't be overmixed.

5 Divide the batter between the cases, filling each about two-thirds full.

6 Bake until risen and dry to the touch on top, about 20 minutes. Remove from the oven and transfer to a wire rack to cool completely.

7 For the ganache: Place the chocolate in a small heatproof bowl. In a small saucepan, warm the coconut milk to a simmer.

8 Pour the hot coconut milk over the chocolate and let the mixture stand for 2 minutes. Add the salt and whisk until the ganache is glossy and smooth. Cover the bowl and chill for 10 minutes.

9 To decorate: Turn out the cupcakes from their cases. Top with some ganache and decorate each with a raspberry and some grated chocolate before serving.

Tip Good-quality dark chocolate should be vegan-friendly, but check the label for dairy derivatives.

Caramel apple crumble pie

SERVES 10

1 sheet shortcrust pastry (eg Jus-Rol) vegan cream, custard or ice cream, to serve

For the caramel sauce

70g (2½ oz) maple or agave syrup
60g (2oz) nut butter (we used cashew)
25g (1oz) coconut oil
½ tsp vanilla extract
a pinch of salt

For the filling

600g (1lb 4oz) cooking apples, cored, peeled and cut into bite-sized pieces
100g (3½ oz) light brown sugar
½ tsp ground cinnamon
2 tbsp water

For the crumble

300g (10½ oz) plain flour
175g (6oz) light brown sugar
200g (7oz) butter (we like Naturli Vegan Block)
a pinch of salt

1 Preheat the oven to 180°C/Gas Mark 4.

2 Heat all the ingredients for the caramel sauce in a small pan on a gentle heat until fully combined. Set aside.

3 Spread the pastry sheet out over a 20cm (8in) loose-bottomed flan dish, then roll a rolling pin over the top of the dish to trim the edges. Refrigerate.

Add the apples to