10

Vegan Oil Free Chocolate Malt Cake

vegan oil free chocolate malt cake

Malt is one of those flavours I have always loved from childhood but alas, two of my favourite malt products contain dairy which rules them out for me. I’d love a vegan version of Milo, a popular malted milk powder in Australia.

Johanna from Green Gourmet Giraffe is hosting this month’s We Should Cocoa challenge which is run by Choclette of Tin and Thyme. Johanna’s chosen theme is malt. I’ve used the syrupy malt extract before but this time I wanted malt powder. Unfortunately it doesn’t appear to be sold in any supermarket, bulk food or health type stores but I did end up finding the powdered form in the online shops of home beer brewing suppliers. Bad news was that the malt powder I wanted was either out of stock or the shipping was more than the product itself. So I stuck with the liquid version of malt extract.

First I made a malted chocolate banana smoothie, though I went a bit too easy on the chocolate. This smoothie was made with oat milk, banana, cacao powder and a heaped teaspoon of malt. I could barely taste the malt and wonder if the powder form would be more obvious (and I clearly could do with a little more cacao! And a garden rake):

malt cacao smoothie

And then we had our yearly problem where our upright freezer iced up so badly we had to take everything out to defrost it. I found a packet of pear sauce I’d made so my mind turned to chocolate cake made with pear sauce instead of using oil or a vegan butter. When I make cakes or cake-like loaves more for snacks, I prefer to make them oil free or at least quite low in fat.

This cake was a mish mash kindof experiment where I crossed my fingers and hoped it would all turn out okay and surprisingly, it did. This worked well for the kids to have as a snack (and my kids have that radar thing where as soon as I sit down with a cup of tea they come up asking for food). The malt flavour is quite strong and the kitchen smelled pretty good.

It’s a simple cake, nothing mind blowing, but it was nice to have something that was both chocolatey and malty. Next time though, I’d love to try the powdered malt extract. I used coconut sugar as that’s what I had on hand, but brown sugar would work too. Any sugar really!

And here’s my favourite malt-like thing of all, our cat Maltesers. This week marks two years since Maltesers and his brother Punky came to live with us via Melbourne Animal Rescue. Both kids got to choose a name each, one was in to watching Punky Brewster at the time, the other chose the name of his favourite chocolate (and I wish Maltesers were vegan because I loved those too). It’s really funny how they really seem to match their names. I mean sure, if we’d chosen other names they’d match those too, but you know what I mean.

lazy cat on a hot day

Vegan Oil Free Chocolate Malt Cake
Print Recipe
This chocolatey malt cake is made oil free and lower in fat by using pear puree in place of oil or dairy free butter.
Servings Prep Time
12 pieces 10 minutes
Cook Time
45 minutes
Servings Prep Time
12 pieces 10 minutes
Cook Time
45 minutes
Vegan Oil Free Chocolate Malt Cake
Print Recipe
This chocolatey malt cake is made oil free and lower in fat by using pear puree in place of oil or dairy free butter.
Servings Prep Time
12 pieces 10 minutes
Cook Time
45 minutes
Servings Prep Time
12 pieces 10 minutes
Cook Time
45 minutes
Ingredients
Servings: pieces
Instructions
  1. Preheat your oven to a moderate temp (about 180C). Prepare your preferred cake tin, I used a bundt style tin.
  2. In a blender (or whisked by hand), blend the milk, pear sauce, malt extract and sugar. Sift the dry ingredients in to a bowl then mix in the blended liquids, taking care not to overmix.
  3. Bake for about 45 minutes, checking with a toothpick or skewer. When done, turn on to a cooling rack. Dust with icing sugar if you ah, slightly burn it like I did.
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14

Vegan Jackfruit Bourguignon

Veganopoulous Jackfruit Bourguignon style stew

I was a little late to the publishing jackfruit recipes party, probably because all my time was spent drooling over photos and recipes other people had done, instead of cracking open a can and doing my own thing. I’m making up for that now though with this jackfruit bourguignon style stew.

This is a recipe that was a little frustrating for me because my mum used to make a simple but tasty stew years back with, ah, beef, carrot, onion, mushroom, tomato paste, bay leaves, Greek oregano, a little flour, beef stock, and red wine. All good. Except when I flipped through Mastering the Art of French Cooking by Julia Child, Simone Beck and Louisette Bertholle, the ingredients and amounts were so so similar to what my mum would do, and my mum had never opened this book in her life!

So this recipe is inspired by both my mum and the Beef Bourguignon recipe in Mastering the Art of French Cooking. I don’t use a vegan bacon substitute and unbelievably I haven’t been able to find pearl onions (I know I know… not really bourguignon then!). So let’s consider this Bourguignon *Inspired* instead!

Be sure to use a can of jackfruit in brine, not syrup! Drain the jackfruit in to a colander then tear it in to pieces. There will be these little space alien pod seed thingies you can discard if you like (do people eat them? I don’t know). I tear the harder bits of the jackfruit in to smaller pieces. Try to squeeze out as much liquid as you can from the shredded jackfruit:

canned jackfruit

Although there are a few steps with frying off the ingredients, it’s still pretty simple. I’d love to make this again with pearl onions but didn’t find any in time for this blog post unfortunately.

Veganopoulous Jackfruit Bourguignon style stew

The wine of course is important! Hands up if you’ve put effort in to a casserole only to realise it tastes blergh because the wine wasn’t a good choice. *COUGH* For this recipe I used Yalumba Y Series 2014 Shiraz, labelled as vegan friendly. I found this worked fantastically well here. I’m not really a fan of drinking wine but love love love it in stews and casseroley dishes.

What I love about this recipe is what I can do with it. Serve it simply like what I have in the photos with mashed potatoes and green beans. Or stick it in a pie (you can thicken it with a butter/oil flour roux mixture first if you like), which is what I’ve done before and made easy pies with puff pastry. Or add it to a tomato based sauce and use it in a lasagna.

Veganopoulous Jackfruit Bourguignon style stew

Recipe follows!

Vegan Jackfruit Bourguignon
Print Recipe
Using canned jackfruit in place of the traditional beef, this vegan Bourguignon style stove top stew can be served with traditional vegetables, in a pie or used as part of a pasta bake.
Servings Prep Time
4 serves 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serves 20 minutes
Cook Time
30 minutes
Vegan Jackfruit Bourguignon
Print Recipe
Using canned jackfruit in place of the traditional beef, this vegan Bourguignon style stove top stew can be served with traditional vegetables, in a pie or used as part of a pasta bake.
Servings Prep Time
4 serves 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serves 20 minutes
Cook Time
30 minutes
Ingredients
Servings: serves
Instructions
  1. Drain your can of jackfruit and discard the liquid. Using your hands, shred the jackfruit in to small pieces, discarding the slimy pod thingies that plop out easily. Gently squeeze the jackfruit to remove more liquid and keep aside in a colander.
  2. Heat a large heavy based pot on a medium heat. Heat the 1 Tbsp of vegan butter (or oil, if using). Brown the mushrooms well, remove with a slotted spoon and set aside.
  3. In the same pot, adding a teaspoon of oil if necessary, cook the garlic, carrot and onions. Add splashes of water if necessary. Cook until the onions are tender. Remove and set aside.
  4. In the same pot, add 2 teaspoon of the oil. Add in the drained and shredded jackfruit and brown it well (you may have to increase your heat to high, but watch out for burning).
  5. When the jackfruit has browned, sprinkle the flour over it and mix well to combine. Add the carrot and onion mix back in and stir well. Your heat should be on medium. Make a sort of well in the centre and add in the tomato paste, stirring it for about ten seconds.
  6. Mix in the red wine and liquid stock. Add the bay leaf and thyme then partially cover with a lid. When the pot begins to bubble a bit, reduce the heat to low and cook until the liquid has reduced by about half. For me this was roughly thirty minutes on a low heat.
  7. Add the mushrooms back in and add salt, adjusting to your taste. If you're using pearl onions, like I should have done, have them prepared and add in until heated through.
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