We finally found a use for the No egg sitting on our shelf, to make this tasty toast. This toast was served as a starter at our pop up café
At first glance this looks complicated but each step is quite simple. And if you have some cake ready to pull out of the freezer you can save time.
This recipe makes a light, moist cake. You can vary the flavourings to get lemon, lemony vanilla or chocolate flavour. Variations are given at the end of the recipe.
This recipe makes light crispy pancakes, great with lemon juice and maple syrup/agave nectar/sugar. Also try with chocolate sauce or vegan ice cream.
4.5 oz (130g) plain white flour
2 teaspoons baking
This is our wheat-based nut roast. It has a few steps to it – toasted hazelnuts, charred pepper etc. – but they really add to the flavour.
However if you want
Use your favourite vegan chocolate for this.
16 standard greaseproof cupcake cases with roughly a 4.5cm diameter base
60g creamed coconut (the coconut in a block)
75ml soya cream
35ml golden syrup
150g desiccated coconut
Comfort food: chunky potatoes, soft sweet onions and tangy tomatoes with melty vegan cheese and garlic. All piled into a pastry case and baked. You might recognise this dish by
These chocolate cupcakes are flavoured with hints of vanilla, cinnamon, nutmeg and orange to give a warm zesty flavour. For chocolate orange cupcakes leave out the spices. Use organic or