Zesty lemon cuts into creamy coconut to give you this melt-in-the-mouth cheesecake. It is no-bake, so once you’ve made the base and whizzed the topping in a food processor you’re
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
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
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
Saturday 24 September 2011 saw Fairfoods teaming up with local campaigners from BARC and EFFA to hold a vegan outreach stall in Exeter.
There was an amazing response from the public,
These are really quick to make – the ingredients just need to go in a food processor and you get a snack which you can eat at home or take
We like to slice this lemon cake in half and fill the middle with lemon curd, put the cake back together and top with the thick vanilla icing recipe given
These brownies are very chocolatey and gooey, due to the chocolate sauce which is mixed into the brownie cake batter.
Chocolate Brownies (wheat)
Sauce – 2 1/2 oz (75g) margarine
1 1/2 oz