Recipes

ROSE ELLIOT’S VEGAN CHOCOLATE SPONGE
I’ve used this recipe many times. (It makes good simple cupcakes, too, see here, if the flour is substituted with ordinary white self raising. It makes twenty-four. I’ve not tried the ones below with such flour but I’m guessing it would be fine.)

The cakes in this picture would be vegan if it weren’t for the inch and a half of whipped cream but I usually replace this with a butter icing filling, a vegan one…vegan margarine (Pure or Vitalite), a little vanilla extract and icing sugar

Cakes

Makes one 20-22 cm / 8-8½ inch round cake

300g / 10oz self-raising wholewheat flour
50 g / 2 oz cocoa powder
3 teaspoons baking powder
250 g / 9 oz vanilla sugar or caster sugar with 1½ teaspoons vanilla extract
9 tablespoons sunflower oil
350 ml / 12 fl oz water
Vegan margarine for greasing
Preheat the oven to 170c / 325f / Gas Mark 3

Grease two 20-22 cm / 8-8½ inch sandwich tins and line the base of each with a circle of greaseproof paper.
Sift the flour, cocoa and baking powder into a bowl.  Add the sugar, vanilla, if used, oil and water.  Mix well to a batter-like consistency.
Pour the mixture into the prepared tins and bake for about 40 minutes, until the cake springs back to a light touch in the centre.
Turn the cakes out on to a wire rack and strip off the lining paper.  Leave to cool completely.

VARIATION
Vegan Lemon Cake
Use 350 g / 12 oz flour and omit the cocoa.
Replace 2 tablespoons of the water with 2 tablespoons of lemon juice, and add the grated rind of 1 lemon.

Rose Elliot’s Website

VEGAN OMELETTE

I’ve made this a few times now and it  gets better with practice.

(I’m afraid I’d enjoyed half of it before I thought to take a photograph!)

Advertisements
%d bloggers like this: