Vegan Cakes!

The manager of the store I work at as of this writing is a vegan, so when I thought she was leaving, I made a couple of vegan friendly cakes for her. Turns out she was made an offer to get her to stay in the company but she does want these recipes. So here's to you boss!

Recipes by Rachel Allen

Vanilla cupcakes

  • 1 tbsp white wine or cider vinegar
  • 275ml rice or soya milk (I used coconut milk myself)
  • 75ml sunflower or vegetable oil
  • 1tsp Vanilla extract
  • 225g self-raising flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 200g caster sugar
For vegan icing (if desired)
  • 125g dairy free spread
  • 500g icing sugar, sifted
  • Pinch of Salt
  • 2 tsp vanilla extract or 1/2 pod's seeds
Oven: 180 Celsius/350 Farenheit/ gas mark 4 (fan assisted ovens need a slight reduction)

In a bowl, mix the vinegar, oil, milk and vanilla extract
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Mix in the sugar
Add the wet ingredients to the dry and whisk until combined completely, this takes about a minute
Divide the batter between 12 paper cases on a cake tray, filling each until 3/4 full.
Bake in the oven for 15-20 minutes, or until the tops are golden brown and the cake is spongy. 
Allow to cool in the tin for five minutes before transferring to a wire rack to cool completely.

If desired, make the icing as the cupcakes cool. Whisk all the ingredients together (best done with a food mixer or hand-held electric beater) until soft and light.

Using a palette knife, back of a spoon or a piping bag, spread the icing over the top of each before placing on a plate to serve.

I find that this is enough batter to fill the 12 baking cases to capacity, so you might be able to make as many as 15.

Raspberry muffins


I actually made a tray bake with this recipe, it draws its sweetness from the raspberries, hence a lack of sugar.

  • 225g plain flour
  • 3tsp baking powder
  • 1tsp baking soda
  • 1/4 tsp salt
  • 75 g caster sugar
  • Finely grated zest of 1 orange
  • 150g raspberries (fresh or frozen and defrosted)
  • 225ml rice or soya milk (again, I used coconut milk myself)
  • 50ml sunflower oil
  • 1 tbsp cider vinegar
  • 1 tsp vanilla extract

Oven 180 Celsius/350 Farenheit/Gas Mark 4

Sift the flour, baking powder, baking soda and salt into a large bowl.
Mix in the sugar and raspberries, folding carefully and set to one side.
In a separate bowl, whisk together the remaining ingredients.
Add the wet mixture to the dry, folding to combine
Divide between 10 muffin cases, filling each 3/4 full
Bake for 15-20 minutes, or until golden and springy to the touch
Remove from the oven and allow to cool for 5 minutes, then remove from the tray and place on a wire rack to cool completely.

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