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Recipes: Four signature Stem & Glory vegan bakes




To celebrate this month’s opening of Stem & Glory’s new Cambridge restaurant on Station Road, founder Louise Palmer-Masterton shares four plant-based favourites

Since its crowdfunded launch in 2016 - in a wee space next to CamYoga on Mitcham’s Corner - Cambridge’s Stem & Glory has blossomed: along with a second restaurant in London, it’s now supplying plant-powered dishes nationwide via a new at-home ready meal and food kit delivery service.

This month sees the opening of Stem & Glory’s latest and largest Cambridge restaurant on Station Road and, to celebrate, founder Louise Palmer-Masterton has shared the recipes for four of the brand’s signature bakes. Pinny on: you’ll want to make them all. . .

VEGAN CLASSIC CHOCOLATE CAKE

Serves 12

Stem & Glory Classic Chocolate Cake
Stem & Glory Classic Chocolate Cake

“This is a really simple and delicious large cake that can be served in many different ways,” says Louise. “You could make a large rectangular cake with a layer of ganache on top. You could also make a double layer round cake with buttercream inside and ganache on top. We have made it into a vegan black forest gateau, and it’s the perfect cake for a kids’ party!”

INGREDIENTS:

The cake:

3 cups self-raising flour

2 cups sugar (I use soft dark brown)

1 ⅔ cup cocoa powder

2 tsp baking soda

¼ tsp salt

2 cups of water

1 cup oil

¼ cup apple cider vinegar

4 tsp vanilla extract

Chocolate ganache icing@

1 bar dark chocolate

1 tbsp coconut oil

⅓ cup soya/oat cream

3 cups (ish) Icing sugar

DIRECTIONS:

Mix the dry ingredients in one bowl.

Mix the wet in another bowl.

Mix the wet and dry ingredients together (do not over mix).

Pour the mixture into a large greased and lined baking tin.

Bake 30-45 mins at 180C. The middle of the cake should be firm to touch, and a knife should come out clean when inserted gently into the middle of the cake. One large cake will take longer than two small ones.

Chocolate ganache icing: Melt the chocolate, and oil and soya/oat cream together. Add the icing sugar bit by bit until you have a thick, but just about pourable, consistency.

Then spread over the cake quickly before it sets!

VEGAN RASPBERRY AND ALMOND GLUTEN FREE MUFFINS

Makes 12 large muffins

Stem & Glory Raspberry Almond Gluten Free Muffins (47686436)
Stem & Glory Raspberry Almond Gluten Free Muffins (47686436)

Says Louise: “At Stem & Glory we’re not only plant-based, we cook gluten-free too, as everyone deserves to be able to enjoy cake!”

INGREDIENTS:

2 cups gluten free flour

2 cups ground almonds

2 tsp baking powder (gluten free)

2 tsp bicarbonate of soda

1 x apple, grated

1 x lemon (juice and zest)

¾ cup maple syrup

3 tbsp coconut oil

½ cup sunflower oil

¾ cup rice milk

1 tbsp apple cider vinegar

1 cup frozen raspberries

¼ cup flaked almonds (for garnish)

DIRECTIONS:

Mix dry ingredients in a bowl (except flaked almonds).

Place the wet ingredients, including the apple (but excluding frozen raspberries) into a food processor and blend.

Mix the wet and dry ingredients together, then fold in raspberries whilst still frozen.

Pour evenly into 12 muffin cases.

Sprinkle with the flaked almonds and bake for 20-25 minutes at 150°C.

VEGAN DUTCH APPLE CAKE

Serves 8

Stem & Glory Dutch Apple Cake (47686390)
Stem & Glory Dutch Apple Cake (47686390)

This cake was actually first created by Stem & Glory founder Louise’s daughter Daisy when she was 13, and it was an instant hit.

INGREDIENTS:

2 cups flour

2 tsp baking powder

1 tsp bicarbonate soda

½ cup + 2 tbsp dark sugar

1 tbsp cinnamon

Pinch nutmeg

1 ¼ cups oat or soy milk + sometimes a little more needed

2 tsp cider vinegar

¼ cup oil - just use your favourite

2 large or 3 small apples cored, halved and sliced thinly

DIRECTIONS:

Mix the dry ingredients in one bowl.

Mix the wet in another bowl.

Mix the wet and dry ingredients together.

Pour the mixture into a large greased and lined baking tin.

Add sliced apples to the top of the cake in a circular pattern, starting at the centre.

Sprinkle with some dark brown soft sugar.

Bake 45 mins at 170C or 180C depending on oven.

VEGAN REFINED SUGAR FREE PEAR AND WALNUT LOAF

Makes 1 x loaf tin (8 portions)

Stem & Glory Pear and Walnut Loaf (47686511)
Stem & Glory Pear and Walnut Loaf (47686511)

INGREDIENTS:

2 cups plain flour

2 tsp bicarbonate of soda

2 tsp baking powder

½ tsp salt

1 x apple, grated

2 tbsp white wine vinegar

½ cup maple syrup

3 tbsp coconut oil

¼ cup sunflower oil

½ cup + 2 tbsp rice milk

½ cup walnuts chopped

1 x pear, chopped

DIRECTIONS:

Mix the dry ingredients with half the chopped walnuts.

Put all the wet ingredients into a food processor, including the apple and ½ the pear and blend until smooth.

Mix the wet and dry ingredients together until smooth.

Pour the mixture into a greased and lined loaf tin.

Sprinkle with the remaining diced pear and chopped walnuts.

Bake at 150°C for approximately an hour (may take longer).

The middle of the loaf should be firm to touch, and a knife should come out clean when inserted gently.

Turn onto a cooling rack and allow to cool slightly before slicing and enjoying.

Stem & Glory at 50/60 Station Road, Cambridge, opens on June 15.

Web: stemandglory.uk

Twitter: @stemandglory

Facebook: facebook.com/stemandglory/

Instagram: @stemandglory


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