To celebrate the launch of the Abbeydale Road Parklet we've teamed up with the team at Nevertheless Cakes for a special collaboration. Head Chef, Ellen has specifically designed a recipe using ingredients from around the shop, and the missing few can easily be found in low waste.
375g Plain White Flour
300g Soft Light Brown Sugar
1 1/2 tsp Baking Soda
1 tsp Cinnamon
1 tsp Salt
1 1/5 tbsp Frazer’s Coffee
(Steel City Blend or Ugandan)
360ml OAT M*LK
3 tsp Vanilla Extract
200ml Sunflower Oil
1 1/2 tbsp Apple Cider Vinegar
Chocolate Hazelnut Icing Ingredients
200g Mr Organic Free From Chocolate & Hazelnut Spread
200g Vegan Butter Block
460g Icing Sugar
80-100ml OAT M*LK
Raw Chocolate Coated Salted Hazelnuts
Preheat the oven to 350°F (180°C). Line a cupcake tin with cases.
Add the OAT M*LK to a pan, heat until it bubbles then turn right down. Add the Frazer’s Coffee and let it brew on low heat for 5 minutes, stir occasionally.
Meanwhile, sift plain white flour in a mixing bowl and mix in light brown sugar, baking soda, cinnamon and salt.
Strain the coffee and OAT M*LK using a cafetière or double strain using a sieve.
Add the coffee and OAT M*LK mixture, vanilla extract, oil and vinegar and mix into a batter. Don’t overmix.
Divide the batter evenly between cupcake cases, roughly 2/3rds full.
Bake for 25 minutes or until a toothpick inserted into the centre of a cakes comes out clean.
Once cooled down, place on a wire rack.
Icing: Beat the butter block (at room temperature) on medium in a bowl with an electric mixer or a paddle in a stand mixer for two minutes, until smooth and airy.
Add the Mr Organic Free From Chocolate & Hazelnut Spread, 80ml of OAT M*LK and sieved icing sugar. Beat on low until combined then on medium for two minutes.
If the buttercream is too thick, add a couple tablespoons of OAT M*LK at a time until soft. It it’s too soft, add a couple tablespoons of icing sugar at a time until it firms up.
When the cakes have cooled completely, decorate to your taste and top with chopped hazelnuts and raw chocolate salted hazelnuts and enjoy!