Gaz Oakley Cakes and puddings
Prep Cook Makes 10 min 30 min 6-8
For the egg replacement 5 tbsp white chia seeds 270ml (15 tbsp) filtered cold water
(1 heaped tbsp of mix is the equivalent of 1 egg)
For the filling 300g vegan dark chocolate, chopped 240ml cashew milk ¼ tsp salt
For the cake mix 240ml cashew milk
2 tsp cider vinegar
2 tsp vanilla extract 115g vegan ‘butter’ 4 tbsp egg replacement (see above)
240g plain flour
3 tbsp cacao powder 200g caster sugar 3 tsp baking powder ¼ tsp salt
¼ tsp ground cinnamon
To finish Cherries
Cacao powder, to dust
To make the egg replacement, blitz the chia until finely ground. For every tablespoon of ground seeds, mix in three tablespoons of filtered cold water. Pour into a sealed container and keep in the fridge for up to two weeks.
For the filling, tip the chocolate into a bowl. Heat the milk with the salt until piping hot, pour over the chocolate and stir until smooth and creamy. Put in the freezer to chill quickly.
Heat the oven to 180C (160C fan)/gas 4 and grease eight individual pudding moulds.
Gently heat the first five cake mix ingredients in a small saucepan, stirring until melted and combined. Mix the remaining cake ingredients in a bowl, then pour in the hot mixture and stir until just combined. Half-fill each pudding mould with fondant mix, then put a tablespoon of chilled chocolate in the centre of each. Fill the moulds with the rest of the fondant mixture, then tap each mould on a work surface to level it out.
Transfer to an oven tray and bake for 12 minutes. Leave to cool slightly, then turn out on to individual plates and serve with cherries and a sprinkle of cacao.
New York-style cheesecake
Prep Cook Cool and set Serves 10 min 1 hr 15 min 4 hr 10–12
For the base
300g Lotus Biscoff biscuits (or similar) 160g melted vegan ‘butter’
3 tbsp melted coconut oil
For the filling 65g almond flour 360g vegan ‘cream cheese’ 400ml coconut milk 200g caster sugar 5 tbsp plain flour 3 tbsp cornflour 2 tsp vanilla extract
For the topping 4 sticks rhubarb, chopped Juice and zest of 1 orange 120ml water
4 tbsp agave nectar Fresh mint, to decorate
Heat the oven to 170C (150C fan)/gas 3½. Grease a loose-bottomed, 8cm- to 10cm-deep, 23cm-diameter cake tin.
Blitz the biscuits to a fine crumb, then blend in the melted butter and coconut oil. Tip into the tin, press in with the back of a spoon to create an even layer in the base and up the sides, then chill.
Clean the blender, then blitz the almond flour, cream cheese and coconut milk until supersmooth. Add the sugar, flour and cornflour, and blend again. Add the vanilla and pulse to mix.
Remove the tin from the fridge, pour in the filling and level out the top. Fill a deep oven tray with 4cm warm water. Wrap the bottom of the cake tin with foil to stop water getting in, then put in the tray and bake on the middle shelf of the oven for an hour.
Take the tray out of the oven and leave to cool for an hour before lifting the tin from the tray. Dry the bottom and put in the fridge to set for at least three hours.
Meanwhile, for the topping, simmer all the ingredients in a small pan on a low heat for eight to 10 minutes, until the rhubarb is soft.
Once the cake has chilled, release it from its tin and cut into slices with a hot knife. Serve with the warm rhubarb and decorate with mint.