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On this episode, Anne and Nay ask 'what is wokeness and are we woke?!?' and share their own experiences about what it was like to grow up second gen Asian/South Asian-Australian. They talk about what makes a cake sexy, white washing, and why millennials and zoomers now roll their eyes at political correctness. This was also recorded to celebrate the 1st birthday of Between Friends (woo!) If that wasn't spicy enough, they bake a chocolate crumble cake featuring a fun surprise flour. This episode is all about inclusion for all, including diverse arrays of baking flours. Follow us on insta @betweenfriendsbakes to see the final results and check out our other inspired surprise vegan bakes. And as always, please rate, review and let us know what plant based delights we can bring to your pod feed. Bake along with the recipe (adapted from Epicurious' Chocolate-Rye Crumb cake) here: INGREDIENTS Crumble: 1/3 cup granulated sugar 1/4 cup all-purpose flour 1/4 cup rye flour (we used buckwheat)  2 tablespoons unsweetened cocoa powder 1/4 teaspoon kosher salt 1/4 cup chilled unsalted vegan butter, cut into pieces Cake and assembly: 3/4 cup all-purpose flour 3/4 cup rye flour (we used buckwheat)  1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon kosher salt 3/4 cup (1 1/2 sticks) unsalted vegan butter, room temperature 1/2 cup granulated sugar 1/3 cup (packed) light brown sugar 2 flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water) 1 teaspoon vanilla extract 1 cup plain plant based yogurt (we used coconut yoghurt) PREPARATION Crumble: Whisk granulated sugar, all-purpose flour, rye flour (or buckwheat), cocoa powder, and salt in a medium bowl until blended. Work in butter with your fingers to form large clumps.there should be no dry spots. Cover and chill. Cake and assembly: Preheat oven to 175°. Coat a 9"-diameter cake pan with nonstick spray and line with a parchment round. Whisk all-purpose flour, rye flour (or buckwheat), cocoa powder, baking powder, baking soda, and salt in a medium bowl.Make your flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water. Leave for 5 minutes until it turns into a thick gooey mixture.Using an electric mixer on medium/high speed, beat vegan butter, granulated sugar, and brown sugar in a medium bowl until light and fluffy, about 5 minutes. Scrape down sides of bowl and add flax eggs and vanilla; mix until blended, about 2 minutes. Reduce speed to low and add half of dry ingredients, mixing well after each addition. Repeat with remaining dry ingredients and plant based yogurt. Scrape into prepared pan. Scatter crumble over.Bake, rotating once, until cake starts to pull away from sides of pan and a tester inserted into the centre comes out clean, 45 minutes. Let cake cool in pan on a wire rack before turning out.

On this episode we flip it and reverse it with a delightful  upside down peach cake and challenge anyone who thinks upside down cakes are as out of fashion as athleisure and fondue.  We take a deep dive into a topic close to our hearts and minds during the pandemic-that-took-all-our-routines-away - productivity.  How do we squeeze more hours into the day and why are we so obsessed with how many hobbies we've taken up during this crazy pandemic? Follow us on insta @betweenfriendsbakes to see the final results and check out our other inspired surprise vegan bakes. And as always, please rate, review and let us know what plant based delights we can bring to your pod feed. Bake along with the recipe here: INGREDIENTS 2 x tins of peaches130 g caster sugar, plus extra for sprinkling2 flax eggs (2 tablespoons of flaxseed + 6 tablespoons of water)1 t vanilla extract190 g flour50 g almond meal1½ t baking powder150 g plant based butter, melted200 g white chocolate, chopped (if wanting a creamy white chocolate, you can make this 150g white chocolate and 50 grams of cocoa butter)5 g fresh thyme½ cup plant based milk  INSTRUCTIONS Preheat the oven to 180°C. Arrange peach slices at the bottom of a greased 24 cm springform cake tin. Sprinkle with 1–2 T caster sugar. Mix flax eggs, vanilla and remaining sugar until pale and fluffy. Fold in the flour, almond meal, and baking powder, then whisk in the melted plant based butter, white chocolate, thyme and milk. Pour the mixture over the peaches and bake for 1 hour, or until a skewer comes out clean. Allow to cool for 20 minutes, then turn out onto a serving plate.

On this episode of Between Friends - the vegan baking podcast - we serve up our plant based twist on Harry and Megan's lemon and elderflower wedding cake. Plus, in the spirit of love, and our addiction to Netflix, we chat about our reflections on Indian Matchmaking and the fatigue of modern dating. Juicy, sweet, and a tad sour, just like our delicious cake. Make sure you follow us on insta @betweenfriendsbakes to see the final results and our recipes. And as always, please rate, review and let us know what plant based delights we can bring to your pod feed.  Bake along with the recipe here: Cake: 400g self raising flour1 3/4 tsp baking powder180g caster sugar 343ml plant based milk147ml vegetable oil 3 tbsp elderflower cordial juice of 1 1/3 lemonszest of 2 lemonsButtercream: 125g plant based butter eg Nuttelex200g icing sugarjuice and zest of 1 lemon Method:  Preheat your oven to 160C(fan forced)/180C. Grease and line two cake tins (approximately 20cm). We use two fairly flat tins. Alternatively, you can make the cake in one tin and cut it in half at the end. Sift the flour and baking powder into a large bowl. Add the sugar and gently mix together with a wooden spoon. Depending on how sweet your taste, you can add more sugar, up to 230g. In a separate bowl, combine your wet ingredients - pour in the milk, lemon juice, lemon zest, oil and elderflower cordial. Pour your wet ingredients slowly into your dry ingredients and mix until combined, making sure not to over mix. Evenly distribute the mixture between your two tins. Bake for approximately 40 minutes.While the cakes are in the oven, you can prepare the buttercream by beating all the ingredients together using a whisk or an electric beater on low speed. Feel free to adjust sweetness of the buttercream with more sugar or, add more lemon zest for extra zing. Remove the cakes from the oven and let them cool for 10 minutes before removing from their tins. If you made a single cake, slice it in half so that you can create a sandwich for the buttercream. Spread the buttercream across the top of one cake. Press the second cake on top of the buttercream. Apply buttercream around the sides of the two cakes and over the top. Garnish with lemon zest and a sprig of thyme! 

On this (first!) episode of Between Friends - the vegan baking podcast - we hike into new territory as we test out a German classic, the Black Forest. Bake along as we discuss the merits of different kinds of plant based whip. As we eagerly wait for our cake to bake, we chat about something that's just as important to us as plant based cream alternatives - building communities in our cities. Follow us on insta @betweenfriendsbakes to see the final results. And as always, please rate, review and let us know what plant based delights we can bring to your pod feed.  Bake along  with the recipe here: -450g plain flour -100g cocoa powder -280g caster sugar -½ tsp salt -½ tsp baking soda -2 tsp baking powder -525ml plant based milk -25ml espresso or ½ tsp espresso powder -180ml neutral oil -1 tbsp apple cider vinegar -2 tsp vanilla extract Filling:  1 x pack of Soyatoo whip 130g tinned cherries 3tbsp of cornflour 50g icing sugar 2 tbsps of brandy 1. Combine flour, cocoa powder, sugar, salt, baking soda and baking powder. Whisk to combine and set aside. 2. In a separate bowl, whisk together milk, oil, espresso (or espresso powder), apple cider vinegar and vanilla extract. Pour the wet ingredients into the dry, and stir to combine. 3. Pour the batter as evenly as possible into the two lined cake tins. Bake the cakes for 30 mins at 165 degrees. 4. Let the cakes cool for 10 minutes, then remove them from their tins. Prick the cakes a few times with a skewer and while cakes are warm, drizzle each with 2 tbsp of brandy (if using). Let the cakes cool completely. 5. Prepare the cherry filling. Warm tinned cherries with juice and icing sugar on the stove. Dissolve cornflour with a bit if water and add into cherry mixture, add more cornflour to thicken if needed. Allow to cool. 6. Place the first cake, faced down, on a cake stand or large dish. Spread the soya whip evenly over the cake, then spoon over the cherry jam mixture. Stack the second cake, faced down, on top of the filling. 7. Spread the soya whip over the top. Arrange a few cherries on top of the cream, and sprinkle it with chocolate shavings.