Cake: 200 fabulous foolproof baking recipes

150g (5oz) fresh or frozen (and defrosted) raspberries

225ml (8fl oz) soya or rice milk

50ml (2fl oz) sunflower oil

1 tbsp cider vinegar

1 tsp vanilla extract

12-cup muffin tray (#litres_trial_promo) and 10 muffin cases

Preheat the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases.

Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl, then mix in the sugar and orange zest. Carefully fold in the raspberries and set aside.

In a separate bowl, whisk together the remaining ingredients, then add these to the flour mixture, folding in to combine.

Divide the batter between the muffin cases, filling each three-quarters full, then bake for 15–20 minutes or until golden on top and springy to the touch.

Remove from the oven and allow to cool in the tray for 5 minutes, then take the muffins out of the tray and place on a wire rack to cool down completely.

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Sweet potato muffins (#ulink_8e0e2a58-795a-5d8c-9378-49aa6b661041)

The aptly named sweet potato provides these muffins with natural sweetness and gives a divinely moist crumb. The sweetness is given a little boost with agave syrup, making these delicious treats surprisingly healthy.

Prep time: 10 minutes (excluding cooking the sweet potato)

Baking time: 30–35 minutes

Ready in: 1 hour

Makes: 12 muffins

2 sweet potatoes (unpeeled) (about 400g/14oz)

50g (2oz) butter, softened

75ml (3fl oz) buttermilk

175ml (6fl oz) natural yoghurt

100ml (3½fl oz) light agave syrup

1 egg

125g (4½oz) plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp ground or grated nutmeg

1 tbsp ground cinnamon

1 tsp ground ginger

100g (3½oz) wholemeal flour

12-cup muffin tray (#litres_trial_promo) and 12 muffin cases

Preheat the oven to 200°C (400°F), Gas mark 6.

To cook the sweet potatoes, place on a baking tray and bake for about 1 hour or until tender when pierced with a fork. Cut open and scoop out the flesh and discard the skins. Place the flesh in a bowl to cool – you’ll need 300g (11oz) of the cooked flesh in total. Alternatively, cook the sweet potatoes in a microwave: pierce each potato a few times with a fork, then cook on a high heat for 10–15 minutes, turning over halfway through. When cooked the sweet potatoes will be tender to the touch and soft all the way through.

Turn down the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases.

In a bowl, beat the butter with the cooked flesh of the sweet potato. In a separate bowl, whisk together the buttermilk, yoghurt, agave syrup and egg. Then add to the sweet potato mixture and beat in until well mixed.

Sift the plain flour, baking powder, bicarbonate of soda and spices into a separate bowl, then mix in the wholemeal flour. Add the dry ingredients to the sweet potato mixture and fold everything together to combine.

Divide the batter between the muffin cases, filling each three-quarters full. Bake for 30–35 minutes or until lightly springy to the touch. Allow to cool for 5 minutes before removing from the tin and placing on a wire rack to cool down fully.

Vegan chocolate cake (#ulink_58e48e48-5533-5d6e-9748-2a7e42007301)

This cake is inspired by a recipe by Giorgio Locatelli that is a favourite of his daughter Dita, who is allergic to eggs. I have added a chocolate frosting to it to make it even more indulgent. Everyone, whether allergic to eggs or not, will love this cake.

Prep time: 45 minutes

Baking time: 45–50 minutes

Ready in: 2 hours 30 minutes

Serves: 12–16

450g (1lb) plain flour, plus extra for dusting

50g (2oz) cocoa powder

2 tsp baking powder

2 tsp bicarbonate of soda

300g (11oz) caster sugar

125ml (4½fl oz) sunflower oil, plus extra for greasing