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VEGAN BAKING -- CAKES AND COOKIES
I like cakes that are moist, with good texture so it cuts nicely and are full of flavour. I also like cakes that are easy to make, with few steps, and foolproof. I think you will find all these recipes fulfil those wishes.
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CHOCOLATE MADEIRA CAKE This cake is open to other possibilities. Turn it into a layer cake with raspberry preserve and vegan cream.
2¾ cups standard / all purpose flour ⅓ cup rice flour 1½ tsp baking soda 1 tsp baking powder 2 pinches salt ⅔ cup cocoa powder 1¼ - 1½ cups brown sugar 1¾ cup soy or rice milk 2 Tbsp lemon juice or white vinegar ¾ cup oil 2 tsp vanilla essence or extract
Prepare a 20cm (8 inch) springform cake pan by spraying or greasing the sides and bottom then line with baking paper or a Teflon liner.
Sieve the flours, baking soda, baking powder, salt and cocoa powder into a large bowl. Stir in the sugar and make a well in the centre.
Combine the soy milk, lemon or lime juice, oil and vanilla extract in a plastic shaker or whisk together in a bowl or jug.
Pour into the dry ingredients and stir to combine well. Spread in the prepared cake pan.
Bake at 180°C (350°F) for 50 - 60 minutes or cake is cooked when tested with a skewer.
Cool for 5 minutes before turning out on a wire rack to cool completely.
Note: This cake is nicer if left until the next day before it is cut.
Ice with either a chocolate icing or chocolate ganache. Or dust with icing sugar.
Chocolate Icing 1½ cups icing sugar 2 - 3 Tbsp cocoa powder 3 - 4 Tbsp hot water 1 tsp margarine
Sift the icing sugar and cocoa powder into a bowl and add the hot water and margarine. Stir until combined using as little more hot water as necessary. Spread over the cake and leave to set.
Fudge Icing - Sufficient to ice top of a 20cm cake
Chocolate Ganache 1 cup unsweetened plain soymilk 2½ cups vegan (at least 72% cocoa ) chocolate, broken up
In a small saucepan over low heat, combine the soymilk and chocolate. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat and rest until just warm or a spreadable consistency. Spread over cake.
Microwave version: Place the soy milk and chopped chocolate in a MV bowl and heat on MEDIUM for 1 minute bursts, stirring each time, until the mixture blends together.
JEANETTE'S MADEIRA / WHITE VANILLA / WEDDING/ POUND CAKE
This style of cake is given different names depending on which part of the world you live in but they all have one thing in common. A cake that is soft and moist with a close texture that usually is not iced because it relies on the quality of the cake to carry the day. I have known tofu is used as an egg replacement for some years but have resisted using it in baking up until now. This is partly because my local supermarket didn't stock such a thing as soft or silken tofu. Shopping in the nearest city changed that. I'm rather proud of this recipe as the texture looks so much like the real thing.
3¼ cups standard/ all purpose flour Spray or oil and line a 20cm (8 inch) round springform tin with baking paper or Teflon liner.
VARIATIONS: CHERRY CAKE
ORANGE, LIME OR LEMON CAKE
ORANGE / LIME / LEMON DRIZZLE CAKE Syrup: Bring the citrus juice, zest and sugar to the boil in a small pot, stirring until the sugar is dissolved. Simmer for 1 minute then spoon over the warm cake. FROSTED CAKE This cake can also be iced with your favourite frosting for a special occasion.
Notes: This cake has a crust to it the day it is made but by the next day the whole cake is soft and moist - just how I like my cakes.
MANGO CAKE A cafe style cake thats quick to make for dessert.
2½ cups all purpose flour ½ cup rice flour 4 tsp baking powder 1 tsp baking soda 2 tsp mixed spice (optional) pinch salt 2 cup sugar 1½ cups raisins 1¾ cups pureed mango, (2 x 400g cans, well drained) ½ cup oil ⅓ cup lemon or lime juice 1 tsp vanilla essence
Sift the flours, baking powder, baking soda, mixed spice and salt into a large bowl. Stir in the sugar and chopped walnuts. Make a well in the ingredients.
Combine the oil and lemon juice. Stir into the dry ingredients with the pureed mango.
Put into a prepared 23cm (9 inch) springform tin.
Bake at 180ºC (350°F) for 55 - 60 minutes or until cooked when tested with a skewer.
Stand for 5 - 10 minutes before turning out onto a wire rack to cool.
To serve top with a vegan cream cheese frosting or dust with icing sugar.
CHOCOLATE AND COURGETTE CAKE Are you over-run with courgettes (zuchinni) in the garden? This cake will help use them up and if you don't say what is in it the family will never know.
2⅓ cups all purpose flour 2 tsp baking powder 1 tsp baking soda ⅔ cup cocoa powder ¼ tsp salt 1¼ cups brown sugar 1¼ cups soy or rice milk 2 Tbsp lemon juice ½ cup oil 1 tsp vanilla essence or extract 1½ cups (3) courgettes (zuchinni), grated
Sift the flour, baking powder, baking soda, cocoa and salt into a large bowl. Stir in the brown sugar and make a well in the ingredients.
Combine the soy milk, lemon juice, oil and vanilla essence and stir into the dry ingredients along with the grated courgette.
Put into prepared 20cm (8 inch) springform tin and bake at 180°C (350°F) for 50 - 60 minutes.
Stand for 5 minutes before turning out onto a wire rack to cool.
To serve top with chocolate icing if desired or dust with icing sugar.
Note: Grate the courgettes in a downward motion only. This will stop a lot of moisture coming out of them. BLUEBERRY STREUSEL CAKE
This cake wasn't working as well I hoped until I got the idea to turn it into an upside down one and was pleased with the results.
Streusel Topping: ⅓ cup brown sugar 2 tsp cinnamon 2 Tbsp all purpose flour 2 Tbsp oil ¼ cup walnuts ¼ cup rolled oats 1 big cup blueberries, to scatter over Streusel
For the cake: 2¼ cups all-purpose flour 4 Tbsp cornflour ¼ tsp mung bean flour or green bean powder 1½ tsp baking soda pinch salt 1½ cups sugar 1½ cups soy or rice milk 3 Tbsp lemon juice ¼ cup oil
For the Streusel topping: Put the brown sugar, cinnamon, flour and oil in a processor and whiz to mix. Add the walnuts and pulse in briefly. Add the rolled oats and briefly pulse to mix in.
Tip the Streusel topping into the base of a prepared 23cm (9 inch) springform tin and scatter evenly over the base but don't press it down.
Scatter the blueberries over mixture (if using frozen ones don't place over Streusel base until the cake batter is ready to go into the tin).
For the cake: Sift the flours, baking soda and salt into a large bowl and make a well in the centre.
Combine the milk, lemon juice and oil and mix into the dry ingredients.
Spoon the cake batter over the blueberries. Hollow out the centre to keep the cake from rising to much.
Bake at 180ºC (350°F) for 55 - 60 minutes or until cooked.
Stand on a wire rack for 15 minutes, removing the collar of the tin to aid cooling.
Now turn the cake over so the Streusel base becomes the topping.
Note: The cake base may need trimming so it sits flat on the plate. Try hollowing the cake top out before it goes into the oven next time. MARBLE CAKE Children love the swirls of colour in this soft textured cake.
2¼ cups all purpose flour 4 Tbsp cornflour 1½ tsp baking soda pinch salt 1½ cups sugar 1½ cups soy or rice milk 2 Tbsp lemon juice ¾ cup oil 1 tsp vanilla essence
Sift the flours, baking soda and salt into a large bowl. Stir in the sugar. Make well in the ingredients.
Combine the soy milk, lemon juice, oil and vanilla essence.
Pour the wet ingredients into the dry ingredients and stir until combined.
Divide the batter evenly between 3 bowls (leaving the original mixing bowl batter plain).
Add 2 tsp raspberry essence to the second bowl along with a few drops of red colouring if necessary. Mix into the batter.
To the third bowl add 2 - 3 Tbsp cocoa and mix in well.
Working quickly (it spreads before your eyes) drop random spoonfuls of each mixture into the prepared 20cm fluted ring (Bundt) tin until all the batter is used up. Smooth the surface with the spatula.
Bake at 180ºC for 45 - 50 minutes or until cooked when tested. Stand on wire rack for 5 minutes before turning out of tin.
Ice with Chocolate icing if desired.
Note: Instead of raspberry make a coffee flavoured mix. Add 2 Tbsp instant coffee powder to the batter and stir in well.
BANANA CAKE In New Zealand banana cake is often the choice for birthdays cakes.
1¼ cups standard all purpose flour 1 cup wholemeal, whole wheat or rice flour 1 tsp mung bean flour or green gram powder 1½ tsp baking soda pinch salt 1¼ - 1½ cups plain or brown sugar ¾ cup finely ground sunflower seeds or ground almonds 1 cup mashed very ripe bananas (2 large) ¾ cup soy or rice milk (see note below) 3 Tbsp lemon juice or 2 Tbsp lime juice ⅔ cup oil (rice bran, canola, sunflower) 1 tsp vanilla essence or extract
Prepare a 23cm (9 inch) springform cake pan by spraying or greasing the sides and bottom then line with baking paper or a Teflon liner.
Sieve the flours, baking soda and salt into a large bowl. Stir in the sugar, ground almonds or sunflower seeds and make a well in the centre. Place the mashed banana in the well.
Combine the soy milk or drink powder and water, lemon or lime juice, oil and vanilla extract in a plastic shaker or whisk together in a bowl.
Pour on top of the mashed banana and stir to combine well. Spread in the prepared cake pan. Bake at 180°C (350°F) for 60 minutes or cake is cooked when tested with a skewer.
Cool for 5 minutes before turning out on a wire rack to cool completely.
Ice with either a chocolate, passionfruit or lemon icing.
Notes:
Chocolate Icing: 1½ cups icing sugar 2 - 3 Tbsp cocoa powder 3 - 4 Tbsp hot water 1 tsp margarine, softened
Sift the icing sugar and cocoa powder into a bowl and add the hot water, softened margarine. Stir until combined using as little more hot water as necessary. Spread over the cake and leave to set.
Lemon Icing: 1 - 1½ cups icing sugar, 1 Tbsp margarine, softened, 2 Tbsp lemon juice, hot water, to mix.
Put the icing sugar in a small bowl. Add the margarine and lemon juice and use enough hot water to get a spreadable consistency.
Passsion Fruit Icing: 1 - 1½ cups icing sugar, 1 Tbsp margarine, softened, 2 Tbsp passion fruit pulp, hot water, to mix. Put the icing sugar in a small bowl. Add the margarine and lemon juice and use enough hot water to get a spreadable consistency.
CARROT AND PINEAPPLE CAKE A lovely flavoured, moist textured cake which cuts well so very suitable for cafes.
2¼ cups standard flour ¾ cup rice flour 1 tsp mung bean flour or green gram powder 1½ tsp baking soda 2 pinches salt 2 tsp ground cinnamon 1¼ - 1½ cups brown sugar ½ cup roughly chopped walnuts 1½ - 2 cups grated carrot 1 Tbsp orange, tangelo, mandarin zest or 2 tsp lime zest ¾ cup soy or rice milk 3 Tbsp orange, tangelo, mandarin juice or 2 Tbsp lime juice ⅔ cup oil 1 x 225g can crushed pineapple (including juice) 1 tsp vanilla extract or essence
Prepare a 20cm (8 inch) springform cake pan by spraying or greasing the sides and bottom then line with baking paper or a Teflon liner.
Sieve the flours, baking soda, salt and cinnamon into a large bowl. Stir in the sugar and chopped walnuts. Make a well in the centre. Place grated carrot and citrus zest in well.
Combine the soy milk, citrus juice, oil and canned crushed pineapple in a plastic shaker or whisk together in a bowl or jug.
Pour into the dry ingredients and stir to combine well. Spread in the prepared cake pan.
Bake at 180°C (350°F) for 1 - 1¼ hours or cake is cooked when tested with a skewer.
Cool for 5 minutes before turning out on a wire rack to cool completely.
Notes: ½ - 1 cup sultanas or raisins may be added to the dry ingredients.
Freezes well.
Cream Cheese Frosting ⅓ cup soy cream cheese or Tofutti cream cheese, at room temperature ¼ cup vegan margarine 1 - 2 tsp vanilla essence (extract) or lemon or lime juice 2 cup icing (powdered) sugar
Place the ingredients in a processor and whiz until smooth. Spread over cake.
PINEAPPLE FRUIT CAKE I made this cake for years because it was so simple. It contained 2 eggs, however, which was a challenge to overcome. This is the result of my efforts.
1 x 425g can crushed pineapple, undrained ¾ cup brown sugar 375g mixed dried fruit (raisins, sultanas, currants, craisins, cherries, etc) ⅔ cup oil 3 Tbsp soy, oat or rice milk 2 Tbsp lemon or lime juice or apple cider vinegar 2 cups standard flour (or ½ and ½ wholemeal flour) (or ½ flour and ½ rice flour) 1 tsp mung bean flour or green gram powder 1½ tsp baking powder ½ tsp baking soda pinch salt
In a large pot bring the pineapple, brown sugar and dried fruit to the boil. Reduce the heat and simmer 5 minutes. Cool completely.
Combine the oil, soy milk and lemon or lime juice together and stir into the boiled mixture.
Sift the flour, baking powder, baking soda and salt together and stir into the wet mixture stirring well to get rid of any lumps.
Spread in a 20cm (8 inch) springform tin.
Bake at 180ºC (350ºF) for 1¼ hours or until cooked when tested.
Keeps well. Freezes well.
MEDITERRANEAN ORANGE CAKE
This cake was inspired by a photograph in a magazine. I set out to make something like it and was thrilled with the results. Another cafe style cake.
Cook 2 whole oranges, peel on, with water to cover, for 1-1½ hours until tender. Remove from saucepan and cool. Puree in processor.
2¼ cups all purpose flour 1½ tsp baking soda pinch salt 1¾ cups sugar ¾ cup (1 x 70g pkt) ground almonds the pureed oranges ½ cup oat, soy or rice milk 2 Tbsp lemon juice ¾ cup oil 1 tsp vanilla essence
Sift the flour, baking soda and salt into a large bowl. Stir in the sugar and ground almonds. Make well in the ingredients.
Add soy milk, lemon juice, oil and vanilla essence to pureed oranges in processor and whiz until combined.
Pour the wet ingredients into the dry ingredients and stir to combine. Put into a prepared 23cm (9 inch) springform tin.
Bake at 180ºC (350ºF) for 55 - 60 minutes or until cooked when tested.
Stand on wire rack for 5 minutes before turning out of tin.
Serve dusted with icing sugar, or ice with a cream cheese frosting.
Notes:
ORANGE POPPY SEED CAKE with ORANGE SYRUP This cake never fails to impress.
2¼ cups all purpose flour 1½ tsp baking soda pinch salt 1½ cups sugar ¼ - ⅓ cup poppy seeds ½ cup semolina 1 cup oat, nut, soy or rice milk ¾ cup oil zest 1 orange ½ cup orange juice 1½ Tbsp lemon juice
Sift the flour, baking soda and salt into a large bowl. Stir in the sugar, poppy seeds and semolina. Make well in the ingredients.
Combine the soy milk, oil, orange zest, orange and lemon juice. Stir the wet ingredients into the dry ingredients.
Put into a prepared 20cm (8 inch) fluted ring (Bundt) tin.
Bake at 180ºC (350ºF) for 55 - 60 minutes or until cooked when tested.
Remove the cake from the oven and spoon over the hot syrup.
Stand for 10 minutes before removing from the tin. Cool.
Orange Syrup ¾ cup sugar 1 cup water 1 orange, zested 1 lime leaf (optional), Use scissors to cut in thin strips across the width of the leaf
Simmer the syrup ingredients in a small saucepan for 15 minutes then pour over the hot cake.
Note: If you don't possess a zester, peel the orange thinly with a vege peeler then cut into thin strips with a sharp knife.
LEMON DRIZZLE CAKE A tangy flavoured cake to impress your visitors or cafe clients.
3⅓ cups all purpose flour 2¼ tsp baking soda pinch salt 2¼ cups sugar 3 Tbsp lemon zest 2¼ cups oat, nut, soy or rice milk ¼ cup lemon juice 1 cup + 2 Tbsp oil
Sift the flour, baking soda, and salt into a large bowl. Stir in the sugar and lemon zest. Make a well in the ingredients.
Combine the soy milk, lemon juice and oil. Stir into the dry ingredients.
Put into a prepared 23cm (inch) fluted mould (Bundt) tin. Bake at 180ºC (350ºF) for 55 - 65 minutes or until cooked when tested with a skewer.
Remove the cake from the oven. Stand for 5 minutes before turning out onto a wire rack.
Place a large plate under the wire rack to catch any drips then spoon the hot lemon syrup over the surface of the cake.
Leave the cake to cool.
Lemon Syrup juice of 3 lemons (approximately ⅓ cup) ¾ cup sugar
Bring the lemon juice and sugar to the boil in a small pot, stirring until the sugar is dissolved.
COCONUT AND LIME CAKE This cake has a dense texture but the flavour balance is just right. Do try it.
3 cups standard flour 3 tsp baking powder ½ tsp baking soda 1¼ cups caster sugar 150g butter, chopped ⅔ cup desiccated coconut 2 Tbsp lime zest 150ml plain soy yoghurt 1¼ cups water ⅓ - ½ cup lime juice
Put into the bowl of a processor the flour, baking powder, baking soda, caster sugar and chopped butter. Process until like fine breadcrumbs then transfer to a large bowl. Add and stir in the desiccated coconut and lime zest. Make well in centre.
Combine the soy yoghurt, water and lime juice. Stir into the dry ingredients.
Spread in a 20 cm (8 inch) springform tin.
Bake at 170ºC (320°F) for 55 - 60 minutes or until cooked when tested.
Note: This cake is chewy the day it is made so resist the temptation and starting eating t it the next day.
APPLE STREUSEL CAKE This cake was very popular in the 1960's and has a renaissance from time to time. I've converted it to eggfree and vegan.
1 x 400g can diced apples ½ - 1 cup sultanas ½ cup oil 1 cup soy or rice milk 3 Tbsp lemon juice 2¼ cups standard all purpose flour ⅓ - ½ cup rice flour 1 tsp mung bean flour or green gram powder 1½ tsp baking soda 2 - 3 tsp mixed spice 1½ cup sugar
Topping: (optional) ⅔ cup brown sugar ½ cup finely chopped nuts ½ - 1 tsp cinnamon
Put the diced apple into a bowl and stir in the sultanas, oil, soy milk and lemon juice.
Sift the flours, baking soda and mixed spice into another bowl and stir in the sugar.
Stir the two mixtures together. Put into 20cm (8 inch) springform tin.
Mix the topping ingredients together if using and sprinkle over the top.
Bake at 180ºC (350°F) for 1 hour and 10 minutes or until cooked.
Serve with a dollop of vegan whipped cream.
Note: 2 tsp cinnamon and 2 tsp nutmeg can be used in place of the mixed spice. FIG AND WALNUT CAKE with LEMON CORIANDER SYRUP A cafe style cake with a drizzle to die for.
2¼ cups all purpose flour ¼ cup rice flour 1½ tsp baking soda pinch salt 1¼ cups sugar 1½ cup chopped figs ¾ cup chopped walnuts 1¼ cups soy or rice milk 3 Tbsp lemon juice ½ cup oil ½ tsp vanilla
Sift the flours, baking soda and salt into a large bowl. Stir in sugar, chopped figs and chopped walnuts and make a well in the centre.
Combine the soy milk, lemon juice, oil and vanilla and stir into the dry ingredients.
Put into a prepared 23cm (9 inch) springform tin.
Bake at 180°C (350°F) for 55 - 60 minutes.
Pour hot syrup over the cake. Remove cake from the tin when it has cooled.
Lemon And Coriander Syrup ½ cup lemon juice 3 Tbsp caster sugar 3 Tbsp maple syrup or liquid manuka honey 1 tsp lemon zest 1½ tsp whole coriander seeds, crushed
Heat the syrup ingredients in a small saucepan until the sugar has dissolved. Pour over the hot cake through a tea strainer.
LEMON CAKE Another cafe style cake which I love. It has good height as well as texture. I just love popping as many poppy seeds as possible.
2¼ cups all purpose flour 1½ tsp baking soda pinch salt 1½ cups sugar ¾ cup fine semolina zest of 2 lemons 1 cup soy or rice milk ¾ cup oil ½ cup lemon juice 1 tsp vanilla essence
Sift the flour, baking soda, and salt into a large bowl. Stir in the sugar, fine semolina and lemon zest. Make a well in the ingredients.
Combine the soy milk, oil, lemon juice and vanilla.
Stir into the dry ingredients. Put into a prepared 20cm (8 inch) springform tin.
Bake at 180ºC (350°F) for 55 - 60 minutes or until cooked when tested with a skewer.
Stand for 5 - 10 minutes before turning out onto a wire rack to cool.
To serve dust with icing sugar.
Freezes well.
Lemon And Poppy Seed Cake
To turn the recipe into a Lemon and Poppy Seed Cake, put a ⅓ cup of poppy seeds in a measuring cup then fill it up to the ¾ cup mark with fine semolina.
APRICOT AND ALMOND CAKE A very good textured and cutting cake.
1 cup sliced dried apricots 1¼ cups soy or rice milk ¾ cup[ (70g pkt) ground almonds ¾ cup oil 2½ Tbsp lemon juice ½ tsp almond essence 2¼ cup all purpose flour 1½ tsp baking soda pinch salt 1 cup sugar
Soak the sliced apricots and ground almonds in the milk for at least 10 minutes.
Add the oil, lemon juice and almond essence to the apricot mixture.
Sift the flour, baking soda and salt into a large bowl then stir in the sugar. Make a well in the ingredients.
Stir the wet ingredients into the bowl of dry ingredients.
Put into a prepared 20cm (8inch) springform tin. Bake at 180ºC (350°F) for 50 - 60 minutes.
Stand for 10 minutes before turning out onto a wire rack to cool.
Dust with icing sugar to serve.
NOTE: You can replace the apricots with halved cherries if you wish.
PINA COLADA CAKE This recipe is for those who love Pina Colada flavour. It has a very good texture, too.
2¼ cups standard all purpose flour 1½ tsp baking soda pinch salt 1½ cups sugar 1 cup desiccated coconut 1½ cups soy or rice milk 2 Tbsp lemon juice ¾ cup oil 3 tsp rum essence ½ tsp pineapple essence (optional) 1 x 225g can crushed pineapple, drained
Sift the flour, baking soda and salt into a large bowl. Stir in the sugar and desiccated coconut. Make well in the ingredients.
Combine the soy milk, vinegar, oil and essences.
Put the drained crushed pineapple into the well in the dry ingredients. Add the wet ingredients to the bowl and stir to combine.
Put into a prepared 23cm (9 inch) springform tin.
Bake at 180ºC (350°F) for 55 - 60 minutes or until cooked when tested.
Stand on wire rack for 5 minutes before turning out of tin.
Dust with icing sugar to serve or leave plain.
VEGAN BROWNIES 1 cup brown sugar
ALMOND BISCOTTI This is my variation of Nonna's Italian Kitchen biscotti. It is amazingly like the biscotti I used to make and if you don't tell people it is vegan I don't think they would know the difference.
ROLLED OAT CRISPS 5 CUP CAKE
ALMOND SHORTBREAD I made this shortbread recipe up for my brother at Christmas and when I visited him last week he still had a few pieces in the tin. I was most impressed with its keeping qualities as it was the first time I had used margarine in this recipe. 3 cups flour ½ cup castor sugar 300g vegan margarine ½ tsp almond essence ½ cup flaked almonds for tops
Put the flour and castor sugar in the processor. Add the margarine and almond essence. Process until the dough starts clumping together. Tip onto a bench and knead until it comes together. Form into a log or other shape (I usually shape it into a square log approximately 28m x 5cm sides). Wrap the log up lunch paper. Chill in the refrigerator for 1 hour before cutting into 5 - 7 mm slices. Place on greased oven tray. Prick with fork. Press some flaked almonds on top of each biscuit. Bake at 160ºC for 20 minutes until just starting to colour. Makes 35 - 40. Stores well in airtight container. Freezes well.
STICKY EASTER BUNS I have made this recipe the last two Easters. It is far easier to make than yeast Hot Cross Buns and has been very well received by the family.
Glaze - make first. 70g margarine ½ cup orange juice ½ cup firmly packed brown sugar 1 Tbsp finely grated orange rind
For the Buns: 3 cups plain /standard/ all-purpose flour 2 Tbsp baking powder ¾ tsp ground cinnamon ¾ tsp ground mixed spice ¼ cup firmly packed brown sugar ½ cup sultanas ¼ cup currants ¾ cup ginger ale or lemonade 1 cup soy evaporated milk
Glaze: Bring the glaze ingredients to the boil in a small saucepan and simmer 1 minute. Pour into a greased or sprayed 20cm (8 inch) oven dish.
To make the buns: Sift or sieve the flour, baking powder and spices into a large bowl. Stir in the brown sugar and dried fruit. Add the evaporated milk and ginger ale or lemonade and combine to make a scone dough. Tip dough out onto a floured bench and knead lightly 5 -6 times before flattening out to 2.50cm (1 inch). Take a 5cm (2 inch) diameter cutter (or suitable glass) and punch out rounds placing them close together on top of the glaze. Gather the scraps and lightly knead to gather them together and make into more rounds to fill the dish. Bake at 200°C (400°F) for 15 minutes or until risen and golden. Turn upside down onto a serving platter. Serve warm. Makes 15 buns.
SPICY MUFFINS This recipe is adapted from a World War 11 cake recipe that has stood the test of time.
1 cup brown sugar
CARROT MUFFINS
1 cup wholemeal (wholewheat) flour
Grease or spray a 12 hole muffin tin.
DESSERT BROWNIE MUFFINS
1 cup unsweetened apple sauce or purée (plus 1 - 2 Tbsp water if you think it's too dry) 2 Tbsp oil
CLASSIC VICTORIA SANDWICH The most asked for recipe I receive has to be for a plain sponge-like cake. I've experimented on and off for some time and never been satisfied with the results. This Victoria Sandwich, will, I'm sure, will tick all the boxes. It looks and tastes like the real McCoy.
150g (5 oz) margarine, softened in needed
Take a look at the Gift in Jars recipe page, too. They are all vegan and the ingredients don't necessarily have to be place in a jar first.
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