Food & Drink

Have your vegan cake and eat it

Get yourself a slice of vegan loveliness from Louise Palmer-Masterton, founder of Stem & Glory

Lead image: Vegan Classic Chocolate Cake

Stem & Glory is all about healthy foods, with their main menu being refined sugar-free and gluten-free. Give these three recipes a try and enjoy the delicious results:

Vegan Classic Chocolate Cake

This is a really simple and delicious large cake that can be served in many different ways. Make a large, rectangular cake with a layer of ganache on top or a double-layer round cake with ‘butter’ cream inside and ganache on top. Or add cherries and create your own vegan black forest gateau. It’s the perfect cake for a kids’ party.

Serves 12


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


  • 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 Fig Upside Down Cake

Delicious any time of year, but especially good in the late summer/autumn when figs are in season. Choose the fattest, ripest ones that you can find.

Serves 8


1 cup flour

½ cup almond meal (ground almonds)

¾ cup sugar

1 tsp baking soda

¼ tsp sea salt

¾ cup cold water

½ cup concentrated apple juice (this is different from normal apple juice and is a sweet, concentrated version of apple juice. If you don’t have this, use ¼ cup agave syrup or similar, with ¼ cup water)

¼ cup coconut oil

1 tbsp white vinegar

1 tsp vanilla extract

12 fresh figs sliced in half with stems trimmed


  • Line and oil a 9″-round cake pan
  • Take the fig halves and place them cut-side down on the pan, in a circle so they are side by side over the entire pan
  • Mix the dry ingredients in one bowl
  • Mix the wet in another bowl
  • Mix the wet and dry ingredients together
  • Gently pour the cake batter over the fig. You may need to spread it out with a spatula to get it flat
  • Place in the oven at 180C and bake for 25-30 minutes, testing with a toothpick to see if it comes out clean. Usually, when the top is a golden brown, it is done. Cover with foil and cook longer if needed
  • Once cooked, cool in the tin on a cooling rack for 30 minutes
  • Then you will need a flat plate. Slide a spatula around the sides of the tin to loosen the cake. Carefully turn the pan over on to the plate. You should have a gooey caramelised figgy bottom!

Vegan Raspberry and Almond Gluten-Free Muffins

Stem & Glory is not only plant-based, the chefs cook gluten-free too, as everyone deserves to be able to enjoy cake!

Makes 12 large muffins


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)


  • 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

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