Honey and walnut celeriac cake made with spelt and rye flours, plus no refined sugars to create a healthy, hearty and wholesome cake with delightful overtones of celeriac and topped with a vegan frosting made from walnut butter! It's the healthiest, most filling cake you'll find this year!

Honey Walnut Celeriac Cake

Gavin Wren Baking, Recipes, Spelt & ancient grains

The fabled, long lost celeriac cake recipe. Today I’m writing about a cake inspired by the ever popular carrot cake, but with a spin to make something completely different, a cake created with the beautifully ugly vegetable, celeriac, using no refined sugar. Celeriac cake is something which crosses the boundaries between sweet and savoury, because although this is undoubtedly a sweet cake, you still get some of the lovely celeriac flavour coming through, which creates a really interesting flavour along with the soft sweetness of honey and decadent walnuts. I’ve topped it with a no added sugar vegan frosting recipe that I wanted to try out and I’m really pleased with the results, I hope you enjoy it as much as I did. The Cake that Never Was. Several weeks ago I took to Twitter in a state of utter despair. I was in the middle of a building site,…
Roast celeriac soup with apple and rosemary

Celeriac Soup with Apple and Rosemary

Gavin Wren Recipes, Soup, Vegan, Vegetarian

An Inspired Decision. Today is another post that’s been inspired by Yotam Ottolenghi, this time in collaboration with the head chef of his restaurant NOPI, Ramael Scully. The inspiration for this roast celeriac soup recipe came off the back of being gifted the NOPI cookbook, which is an utterly fabulous compendium of gastronomic delights garnered from the hallowed kitchens of NOPI, that mirage of a restaurant nestled just North Of PIccadilly. In the book, they take a single, whole celeriac and treat it to a particularly extended stint in a hot oven, then slice it into wedges and serve. It’s the kind of mind blowingly simple food preparation which I utterly adore and seek to involve in my day to day life more often. It also served as the inspiration for my fledgling series of videos ‘Will It Roast’, whereby I take large, whole vegetables and…