October 30, 2019
Since reaching the semi-finals of the 2017 The Great British Bake-Off, Stacey Hart has moved away from the icing coated cakes she was famed for and now creates healthier, but still just as delicious, bakes. Here she shares a quick and easy low sugar vegan bake, packed full of winter flavours.
1You will need a tea cup which holds approx 180ml of fluid and that is microwave safe
2Put the coconut oil, xylitol, drops of apple cider vinegar and milk in a teacup and give it a good whisk.
3Add the flour, mixed spice, cinnamon and baking powder to the mug and whisk together until smooth.
4Once the mix is smooth, gently stir in half of the finely chopped apples
5Top the cake with the other half of the apples and sprinkle the chopped hazelnuts on the top
6Cook in the microwave on 850W for 1½ mins (microwave temps vary and so you may need more or less time so watch out!)
7In the microwave, the cake will puff up, then deflate and then rise again
8Sprinkle optional cinnamon sugar on the top (made by grinding 1 tbsp of xylitol and 1 tsp cinnamon together)
9Either turn the cake out of the cup or eat it once it’s slightly cooled straight from the cup
Don’t overcook or it will get too stodgy. If it’s undercooked you can zap it for another 10 seconds or so. This cake is designed to be eaten straight away whilst still warm (but not so hot to burn!).