Vegetarian food blog featuring delicious and nutritious home cooked recipes, creative baking and luscious chocolate.

Green Split Pea Curry Recipe & The £2 Challenge

Green Split Pea Curry - a frugal but delicious meal, suitable for vegetarians, vegans and those on a gluten-free or nut-free diet.

When I was challenged recently to meal plan for £2 a day per person to include breakfast, lunch & dinner, my mind immediately sprang to pulses. They are not only delicious, but are also relatively cheap, especially if you use dried ones rather than tinned. Find out about the challenge below along with my recipe for green split pea curry – a British take on an Indian classic.

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We Should Cocoa – the £1 Chocolate Cake Round-Up

We Should Cocoa Badge

Gosh, I have so enjoyed this month’s challenge, even though it was a particularly tough one. Who would have thought you could make a delicious chocolate cake for £1 or under? I wasn’t at all sure it was possible. Well, as you will see from the following 23 fabulous entries in this month’s We Should Cocoa, not only is it possible, but there is more than one way to make a cheap chocolate cake.

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Chocolate Cake for £1 – We Should Cocoa #45

Cake, Large Cakes | 6th May 2014 | By

Malted Chocolate Cake

When I set this month’s We Should Cocoa challenge to make a chocolate cake for £1, I really wasn’t at all sure I would be able to do it. Many of the ingredients I use in baking are organic and thus relatively expensive. The chocolate, butter and eggs required for an 8″ round cake cost more than this alone. I knew I was going to have to compromise, but I still wanted it to taste good.

I went off to our local co-op and costed up some possible ingredients. There was no doubt about it, the butter would have to go.  As for the chocolate, I had a cunning plan! I would use drinking chocolate with just a smidgen of my Green & Black’s cocoa powder to give it some oomph. I was very lucky to pick up some real free range organic eggs from a farm shop recently that only cost 60p per half dozen – I normally pay twice that amount. I’d also recently bought five large bananas for £1 so figured I might be able to use one of those for added flavour. Then of course there was my dandelion honey that cost very little to make – things were looking up.

The question was, did I make a chocolate cake with eggs and without a banana (I couldn’t manage both) or did I make a vegan chocolate banana cake? Well I did both of course.

Malted Hot Chocolate Cake

  • 190g plain flour – 15p
  • 100g golden caster sugar – 17p
  • 40ml organic sunflower oil – 12p
  • 30g drinking chocolate – 17p
  • 1 tsp G&B cocoa powder – 3p
  • 20g Horlicks – 13p
  • 2 x organic eggs – 20p
  • 1 tsp baking powder + pinch of rock salt – 2p
  • 180 ml water – 0p
Grand Total = 99p
 

Banana Hot Chocolate Honey Cake

  • 190g plain flour – 15p
  • 100g golden caster sugar – 17p
  • 40ml organic sunflower oil – 12p
  • 40g drinking chocolate – 24p
  • 1 tsp G&B cocoa powder – 3p
  • 1 large banana – 20p
  • 2 scant tbsp dandelion honey – 6p
  • 1 tsp baking powder + pinch salt – 2p
  • 1 tbsp malt vinegar + 1/4 tsp bicarb of soda – 1p
  • 150 ml water – 0p
Grand Total = £1

 

 

Vegan Chocolate Banana CakeI managed to get both cakes within the £1 budget and felt inordinately pleased with myself for doing so. Both cakes were good, but the chocolate banana cake was splendid. It was bigger, had more flavour and a better texture. It reminded me of a banana version of sticky gingerbread. It was so good in fact, I think it might become my go to banana cake – what a revelation. CT tasted them both blind and detected the respective Horlicks and banana flavours; he thought that despite the difference in textures, both were chocolatey and tasty. The banana was light and fluffy in his opinion and the malted cake was firmer and CT reckoned redolent of childhood birthday party chocolate cakes.

Of the two, my entry to the #WeShouldCocoa £1 Chocolate Cake challenge is the Banana Hot Chocolate Cake. I’m really quite excited to see what others have come up with.

I’m also sending this off to Credit Crunch Munch with Camilla of Fab Food for All and Helen of Fuss Free Flavours. This month is being guest hosted by Gingey Bites. I’m not sure the credit for a chocolate cake can be crunched much more than this.

Vanesther of Banger’s & Mash participated in the Live Below the Line Challenge, so has come up with Cheap and Cheerful for this month’s Family Foodies event. My cakes fit the bill perfectly. This event is co-hosted by Lou over at Eat Your Veg.

Made from scratch and made with love, I am also submitting these cakes to Javelin Warrior’s Made with Love Mondays.

Both of these cakes only took 20 minutes to knock up, but as the banana and honey cake has a nice sticky texture, I reckon it is the more dessert like of the two. Served warm with some custard or cold with clotted cream, it would be even more delicious. Normally hosted by Sarah of Maison Cupcake, Dead Easy Desserts is being guest hosted this month by Tina of The Spicy Pear.

 

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Malted Chocolate Cake

£1 Malted Hot Chocolate Cake

by Choclette May-6-2014
A quick and frugal cake made with drinking chocolate and Horlicks for flavour.
 
Ingredients
  • 190g plain flour
  • 30g drinking chocolate
  • 20g Horlicks
  • 1 tsp cocoa powder
  • 1 level tsp baking powder
  • a pinch rock or sea salt
  • 100g golden caster sugar
  • 40ml sunflower oil
  • 2 eggs
  • 180ml water
 
Instructions
1. Sift the dry ingredients into a bowl.2. Beat the eggs with the oil and water.3. Make a well in the centre of the dry ingredients and slowly add the liquid stirring gently as you go until all is just mixed.4. Pour batter into a prepared 8″ cake tin or mould and bake in a pre-heated oven at 180C for about 40 minutes or until a skewer inserted into the middle comes out clean.5. Leave to cool for a few minutes, then turn out onto a wire rack to cool completely.
 
Details

Prep time: Cook time: Total time: Yield: One 8″ cake

 

 

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Vegan Banana Chocolate Cake

£1 Banana Hot Chocolate Honey Cake

by Choclette May-6-2014
A frugal but delicious dairy and egg free chocolate banana cake. Real honey can be used for non vegans, but it works well with dandelion honey. Golden syrup could be substituted.
 
Ingredients
  • 190g plain flour
  • 40g drinking chocolate
  • 1 tsp cocoa powder
  • 1 level tsp baking powder
  • ¼ tsp bicarbonate of soda
  • a pinch rock or sea salt
  • 100g golden caster sugar
  • 40ml sunflower oil
  • 1 large banana
  • 1 tbsp malt vinegar
  • 150ml water
 
Instructions
1. Sift the dry ingredients into a bowl.2. Mash the banana in with the oil, then add the vinegar and water.3. Make a well in the centre of the dry ingredients and slowly add the liquid stirring gently as you go until all is just mixed.4. Pour batter into a prepared 8″ cake tin or mould and bake in a pre-heated oven at 180℃ for about 40 minutes or until a skewer inserted into the middle comes out clean.5. Leave to cool for a few minutes, then turn out onto a wire rack to cool completely.
 
Details

Prep time: Cook time: Total time: Yield: One 8″ cake

Leftover Easter Egg Chocolate Ice Cream

Leftover Easter Egg Chocolate Ice Cream

The concept of a leftover Easter egg is something I find hard to get to grips with. In our house, uneaten Easter eggs must have something seriously wrong with them, or have fallen down the back of the sofa. The whole point of self-denial during Lent is to celebrate your resolve with a massive blow-out at the end, which is where the Easter eggs fit in. Fit into your stomach, I mean.

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