Wimbledon cupcake – a #SaladSecrets recipe (sugar and gluten free; plant-based)

I’ve grown up with the TV and radio glued to the tennis channels for two weeks each summer and have been lucky enough to visit the Wimbledon Championships twice, most recently sat in the front row just six feet from Andy Murray!

The Wimbledon cupcake

The Wimbledon cupcake

The tournament and its famous strawberries embody the British garden party spirit in a way that no other sports competition can, so I wanted to capture that in my first Florette recipe. The result is an ode to the All England Club’s incredibly skilled gardeners: a colourful cupcake topped with a light peppercress cream, and of course the traditional strawberry. I added spinach to the cake mixture for some extra green goodness, and the cream has peppercress blended in which adds a very subtle tangy taste, because Wimbledon wouldn’t be half as exciting without surprising results!

The cake is completely sugar free, and the only (minimal!) sugar in the topping is natural lactose from unsweetened yoghurt (I’ve also included a plant-based substitution), and of course a tiny amount of natural fruit sugars from the strawberry – so pretty sugar free overall! It’s also gluten, wheat and nut free so perfect for anyone with allergies. One very useful tip I learned from The Lean Machines at the Florette dinner I attended is the importance of including fat in your salad recipes, to ensure you can absorb all the fat-soluble vitamins and minerals in the fruit and veg. The healthy fats from coconut oil and yoghurt/coconut cream in this recipe will ensure your body is getting all the nutrients possible from your greens.

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A bird’s (or Wimbledon cameraman’s!) eye view

INGREDIENTS:

“Grass” (green cake):

  •  25g (1/4 cup) oat flour (blended/ground oats), or The Organic Protein Company* whey protein powder
  • 1/2 tbsp extra virgin coconut oil
  • 1 handful Florette* spinach or peppercress leaves
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 2 tbsp milk of your choice (I used unsweetened almond milk)

“Soil” (chocolate cake):

  •  25g (1/4 cup) oat flour (blended/ground oats), or The Organic Protein Company* whey protein powder
  • 1 tbsp cocoa powder
  • 1/2 tbsp extra virgin coconut oil
  • 1 handful Florette* spinach or peppercress leaves
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 2 tbsp milk of your choice (I used unsweetened almond milk)

Frosting:

  • 2 tbsp unsweetened Greek yoghurt, quark or coconut cream (the solid part at the top of a tin of coconut milk)
  • 1 small handful Florette* peppercress leaves
  • 1/4 tsp vanilla extract

RECIPE:

  • First, make the microwave cakes – you can make one big mix, then add cocoa powder to the second half. Blend the spinach and milk ingredients from both the green and chocolate cake lists.
  • Mix all the dry ingredients except the cocoa powder from the green and chocolate cake sections together in a large microwaveable mug, then stir in the spinach liquid.
  • Remove half the cake mixture from the mug and set aside, leaving 1 portion of cake mix in the mug.
  • Microwave the cake mix for 30-40 seconds until cooked, then crumble the cooked cake into a shallow dish.
  • Pour the second cake mix into the mug, stir in the cocoa powder and microwave for 30-40 seconds.
  • Place the cooked chocolate cake into a small pot (I used a cardboard ‘plant pot’ cake case from Tiger).
  • Blend all the frosting ingredients together, then spoon onto the chocolate cake and top with a strawberry.
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2 thoughts on “Wimbledon cupcake – a #SaladSecrets recipe (sugar and gluten free; plant-based)

  1. Pingback: Cocktails, canapes & more… Florette salad goes in everything! | Emma's Fit Food

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