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Vegan Chocolate Cake
This vegan version of a chocolate cake loses nothing in flavour and is a favourite with our customers, it is also very easy to make too!
Preheat oven to 180C
Ingredients
275g s/r flour 1/2 level tsp salt
3 level tbsp cocoa
175g caster sugar
1 level tsp bicarb
300mls soya milk
150 mls corn oil
3 tbsp golden syrup
1/2 tsp vanilla extract
Ingredients for chocolate icing
50g cocoa
3-4 tbsp hot water
50g vegan margarine
200g icing sugar
You will need 2 x 8" cake pans greased and lined
Method
1) Sift dry ingredients into a large bowl (except bicarb). 2) Mix the bicarb with a tbsp of the soya milk and poor into a well in the middle, add the rest of ingredients and mix to a smooth batter.
3) Divide between cake pans and bake for 30-35 minutes. 4) Meanwhile combine the icing ingredients and beat until smooth.
5) Refrigerate until the cake is cool enough to ice.
Date & Apricot Flapjack
This has definitely become a favourite at The Veggie, we make it in thick moist slices which are a perfect partner to an Americano or Cappuccino. We usually have it on sale at the start of the weekend but it generally sells out pretty quickly. The next time you are passing the café call in and try some, if you are a flapjack fan you will not be disappointed!
Preheat oven to 200C
You will need a 7" square cake tin greased and lined
Ingredients
4oz dates 4oz apricots
10oz plain flour
5oz porridge oats
4 tablespoons sunflower seeds
1/2 tsp salt
6oz butter/sunflower spread
4oz soft brown sugar
2 tbsp golden syrup
Method
1) In a food processor/blender blend the dates and apricots with 2 tablespoons of water.
2) In a large bowl mix together the dry ingredients.
3) Melt the butter/sunflower spread, sugar and golden syrup. Mix into dry ingredients.
4) Press half the mixture into prepared tin followed by the date and apricot mixture. Press the remaining mixture over the top.
5) Bake for 20 to 30 minutes Photos coming soon... |
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min £10   |
Recipes |