The Soul's Retreat

Vegan Delights (Recipes)

Vegan Cupcakes

by on Oct.26, 2017, under Vegan Delights (Recipes)

 

PicsArt_01-13-12.19.57

 

Dry Ingredients

1 and 1/4 Cups flour

1 cup sugar

1/3 cup unsweetened cocoa powder for chocolate cakes, OR same

amount of dessicated coconut for any other flavours.

1 slightly rounded teaspoon of baking powder

Pinch of salt

 

Wet ingredients

1 cup of water

1 teaspoon essence (your choice)

1/3. Cup vegetable oil

1 teaspoon vinegar.

Preheat oven to 350 f / 180 c/ gas mark 4

Put all dry ingredients into a mixing bowl and mix well.

Put all the wet ingredients into a jug, mix well.

Pour wet ingredients onto the dry ingredients and mix well with a spatula.

Divide into 12 cupcake cases placed in a bun-tin (sometimes makes 1 or 2 more), or an 8 inch square cake tin.

Place into oven for 30 minutes or until skewer comes out clean.

Take out of cake tins and place onto a cooling rack straight away.

Allow the cakes completely cool.

 

For toppings:

Put icing sugar (powdered sugar) Into a bowl, and add water, half a teaspoonful at a time, and just a few drops of essence, (or fresh fruit juice instead of water) mixing until it becomes a firm but spreadable paste. (Takes very little water).

Spread onto cakes and decorate however you wish.

Alternatively, spread melted chocolate onto them and leave to cool.

While making these you are only to think of good things 😁

It all looks a lot written down, but honestly, these are the easiest cakes I have ever made! I have never had a bad batch yet, and the sponge is really good!

Happy Baking! 😀

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Celebration Cake

by on Aug.04, 2010, under Vegan Delights (Recipes)

This is the easiest cake in the world to make and it tastes just as good if not better than ones with ‘animal bits’ in.  It can be used as a Christmas or birthday cake etc, but doesn’t keep forever like ‘traditional’ fruit cake – so just make it one or two days before you need it.

Ingredients                        

1½ lb (675g) mixed sultanas, currants, raisins
2 Tbs olive or walnut oil (some people prefer to use 3 Tbs)
12 oz (350g) 100% wholemeal self-raising flour
1 tbsp (15ml) molasses (or black treacle)
Grated rind of 1 lemon
¾ pint (450ml) water
2 tsp (10ml) ground mixed spice
3oz (75g) raw brown sugar
3 tbsp (45ml) sherry

Method

Grease and line a 7½ inch (19cm) round cake tin.

Place all the ingredients, except the sherry, in a basin and beat well until evenly mixed.

Pour into a tin and bake at 150c (300f or Gas mark 2) for about 2 hours, until risen and firm to the touch.

Allow to cool slightly in the tin then spoon the sherry over the cake and leave in the tin until completely cold.

 Decorate with almond paste and/or icing as desired!  Easy!

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