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.
Prepare in
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.
Prepare in
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.
15 floz
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
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Use your favourite vegan chocolate for this.
Ingredients
16 standard greaseproof cupcake cases with roughly a 4.5cm diameter base60g creamed coconut (the coconut in a block)75ml soya cream35ml golden syrup150g desiccated
Happy (belated) World Vegan Month!
On World Vegan Day, 1 November, we took part in a vegan outreach table in Exeter to celebrate.
An estimated 300 people came up to the table
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 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
We use this lemon curd in our lemon cakes (recipe coming next week). It is extra-zesty and lemony so that it gives the cake a nice tangy flavour. Most lemon
This delicious melty cheesy slice is based on a non-vegan recipe which was easy to veganise and similarly easy to make gluten-free. If you don’t require it to be gluten-free