Creating Vegan Desserts – Simple and Easy
This was one of my first trials of a vegan cake that got me over the moon that eggs are not a necessity for vegan baking. Perfect texture and flavour with egg replacers no eggy smell ever.
Ingredients
- 2 tbsp oil vegetable or olive
- 1 medium to large onion - chopped
- 2 cloves garlic - chopped
- 1 green chilli - finely chopped
- 2 large tomatoes - washed and chopped
- 1 cup lentils - washed in colander
- 1.5 cups rice - washed and soaked in 3cups of water for 15 minutes
- 1 cup green beans - washed each bean cut into 3-4 pieces
- 10 raw cashews - chopped
- 1 ½ tsp sea salt
- 1 tsp cumin seeds
Instructions
- 1. 8 oz. (200g) plain whole meal flour
- 4 oz. (100g) vegan margarine
- 4 oz. (100g) raw cane sugar
- 1 tbsp syrup
- 1 tsp bicarbonate of soda
- 1/3 pint (175ml) orange juice (or use soya milk)
- 2 tbsps baking powder
- 2 tbsps cocoa powder
- 1 tbsp orange peel, finely grated (or chopped nuts)
- Preheat oven to Gas Mark 4 / 180 °C / 350 °F.
- Cream together margarine, sugar, and syrup.
- In a jug, stir bicarb, or soda into orange juice and add to bowl. Sift flour, baking powder, cocoa and salt and gradually stir into the bowl.
- Add orange peel. Spoon the mixture (which will be quite sloppy) into a medium sized square tin.
- Generously sprinkle the top with more sugar.
- Bake for about 35-40 minutes, until cooked in the centre.
- Cool briefly in the tin and then turn out onto a wire rack.