Cakes
Vanilla Sponge Cake
Cake
7 oz (200g) self raising flour
3 level tsp baking powder
4 oz (115g) sugar
4 1/2 fl oz (125 ml) vegetable oil
11 1/2 fl oz (325 ml) cold water
2 tsp vanilla essence
Filling
3 oz (85g) vegan margarine
6 oz (170g) icing sugar
1 tsp vanilla essence
1. Preheat oven to 190C/375F/gas mark 5.
2. Place all ingredients in a bowl and stir. Divide the mixture between two well greased round tins.
3. Bake in the pre-heated oven for 30 minutes or until a cocktail stick inserted into the middle of the cake comes out clean. Cool.
4. Make the filling by mashing all the filling ingredients together.
5. Use some of this to sandwich the cakes together and the rest to decorate the top.
6. Alternatively sandwich together with jam and dust the top with icing.
Rich Plain Sponge Cake
Cake
4 oz (125g) margarine
3 1/2 oz (100g) raw cane sugar
9 oz (250g) self raising wholemeal flour, sieved
3 tsp baking powder
Pinch sea salt
1/2 pt (275 ml) vanilla soya dessert or custard
1/4 tsp vanilla essence
soya milk
Filling
jam or "butter" icing (see note 3 at the end of this web page)
1. Preheat oven to 200C/400F/gas mark 6.
2. Over a low heat dissolve the margarine and sugar. Allow to cool.
3. In a separate bowl mix together the dry ingredients. Add the margarine mixture to the dry ingredients and mix well. Add the soya dessert or custard and essence. A soft dropping (thick and runny) consistency is required so add extra soya milk if necessary.
4. Pour into two 6/7 inch round sandwich tins or one 2 lb loaf tin. Bake in the pre-heated oven for 30-40 minutes.
Chocolate Cake
Cake
6 oz (175g) self raising wholemeal/white flour
3 level tsp baking powder
1 oz (25g) cocoa
3 1/2 oz (100g) Barbados sugar
4 1/2 fl oz (125 ml) vegetable oil
11 1/2 fl oz (325 ml) cold water
Topping
1 recipe of 'butter' icing - see note 3 at the end of this web page
Chocolate beans e.g. Allergycare - optional
1. Preheat oven to 190C/375F/gas mark 5.
2. Place all the cake ingredients in a bowl and mix thoroughly.
3. Place mixture in greased loaf tin and bake for 30 minutes in the pre-heated oven. Cool on a wire rack.
4. Spread the icing over the top of the cake and arrange the chocolate beans on top.
Banana Chocolate Cake
6 1/2 oz (185g) plain flour
1 1/2 oz (45g) cocoa
1 tsp bicarbonate of soda
1 tsp baking powder
5 oz (140g) sugar
2 tbsp soya flour
1/4 pint (140 ml) vegetable oil
1/4 pint (140 ml) water
2 very ripe bananas, mashed (6oz/170g flesh)
1. Preheat oven to 160C/325F/gas mark 3.
2. Beat all the ingredients together and place in a 7 inch round cake tin, greased and floured.
3. Bake for 30-35 minutes in the pre-heated oven.
Chocolate Banana Custard Cake
Sponge cake
10oz (275g) white self-raising flour
1 tsp bicarbonate of soda
8oz (225g) caster sugar
8floz (230 ml) vegetable oil
5floz (150 ml) orange juice
5floz (150 ml) water
1 1/2 tsp vanilla extract
Custard
Vegan custard powder
1-2 tbsp sugar to taste
1 pint (570 ml) soya milk
1/2 tsp vanilla essence
Chocolate sauce
3 1/2 oz (100g) plain chocolate
4 slightly rounded dssp vegan margarine
3 heaped tbsp icing sugar
1 tbsp soya dream (or banana OY shake)
2-3 bananas
1. First make the sponge cake.
i. Preheat the oven to 160C/325F/gas mark 3. Grease 2 x 8-8 1/2 inch tins.
ii. Sift the flour and bicarbonate of soda into a large bowl. Add the sugar.
iii. In another bowl, whisk together the oil, orange juice, water and vanilla extract. Pour the mixture into the dry ingredients and mix well to a smooth, fairly wet batter.
iv. Pour the mixture into the prepared cake tins and bake in the preheated oven for about 30 minutes, until the cakes start to shrink away from the sides of the tins and spring back when lightly pressed in the centre.
v. Leave the cakes to cool in the tins for 5 minutes, then turn out to cool on a wire rack.
2. Next make 1 pint of custard as per instructions on the packet. Stir in vanilla essence at the end and leave to cool.
3. To make the chocolate sauce melt the chocolate with the margarine, icing sugar and soya dream.
4. Once the sponge has cooled crumble it into a flat form, in a dish approximately 12 x 8 inch. Then add the cooled down custard, cut a thick layer of banana on top and finally pour over the still liquid chocolate sauce. Chill for 2-3 hours then serve. Makes 8 servings
Mocha Chocolate Cake
Cake
8 oz (225g) self raising wholemeal flour
6 level dssp cocoa powder
1 level tsp bicarbonate of soda
1 level tsp cream of tartar
2 tbsp soya flour
7 oz (200g) caster sugar
9 fl oz (250 ml) water
Filling
2 oz (55g) vegan margarine
4 oz (55g) icing sugar
1 tsp coffee essence or v. strong coffee
few drops of vanilla essence
Topping
1 bar vegan chocolate
1-2 tbsp boiling water
chocolate covered coffee beans - optional
1. Preheat oven to 200C/400F/gas mark 6.
2. Sift flour into a basin with the cocoa powder, bicarbonate of soda and cream of tartar. Add soya flour and sugar, and then mix together. Stir in the water.
3. Turn evenly into two greased 7 inch sandwich tins. Bake in the pre-heated oven for about 25 minutes. Leave in the tins until cool before turning out.
4. Make the filling: cream the margarine with half the sugar, then add remainder and cream again. Stir in coffee essence or strong coffee gradually to required consistency. When smooth add a few drops of vanilla essence.
5. Make the topping: melt the chocolate in a double saucepan and add boiling water. The more water added the softer the topping.
6. Spread on top of cake and leave to set. If desired decorate with chocolate covered coffee beans.
Chocolate Celebration Cake
Cake
4 level tbsp cocoa
8 oz (225g) soya margarine
1/2 pint (280 ml) soya yoghurt
8 oz (225g) self raising wholemeal flour
3 tsp baking powder
4 tsp arrowroot
8 oz (225g) caster sugar
Pinch of salt
Chocolate
Filling
1 tbsp cocoa
3 oz (85g) icing sugar
1 tbsp whisky
2 oz (55g) vegan margarine
2 tbsp strawberry jam
Topping
6 oz (170g) vegan chocolate
1 shot whisky
2 fl oz (60 ml) orange juice
1/4 pint (140 ml) soya cream
1. Preheat oven to 200C/400F/gas mark 6.
2. Whisk all cake ingredients together and pour into two greased sandwich tins. Bake immediately for 30 minutes until well risen and a cocktail stick poked in comes out clean.
3. Make the chocolate filling: mash the cocoa, icing sugar, whisky and margarine together. When the cake has cooled spread jam on one middle side and chocolate filling on the other. Sandwich together.
4. Make the topping: melt the chocolate with the whisky and orange juice. Pour hot sauce over cake. Drizzle soya cream in a zigzag over the cake and serve.
From "Rainbows & Wellies" by Jackie Redding and Tony Weston
Black Forest Cherry Cake from Veggies Catering Campaign
Cake
6 oz (170g) plain flour
6 oz (170g) sugar
2 oz (55g) cocoa
1 tsp bicarbonate of soda
1/2 tsp salt
1 tsp vanilla essence
1 tsp cider vinegar
4 fl oz (110 ml) vegetable oil
8 fl oz (230 ml) water
1. Preheat oven to 190C/375F/gas mark 5.
2. Mix together all the dry ingredients.
3. Make a well in the centre and add all the wet ingredients except the water. Gradually add the water and mix until smooth. Do not over mix.
4. Line an 8 inch round cake tin with greased greaseproof paper and pour in the mixture.
5. Bake in the centre of the pre-heated oven for 35-40 minutes. Test with a cake skewer before removing (it should come out clean).
6. Allow to cool for 10 minutes then remove from tin and cool on a wire rack. Cut into 3 layers when cool.
Filling
2 tsp Kirsch or cherry brandy
1 x 14 oz can morello cherries
1 oz (30g) arrowroot
1 1/2 tbsp fine cornmeal (polenta)
5 fl oz (140 ml) sweetened soya milk
1 tsp vanilla essence
2 oz (55g) vegan margarine
1. Soak the bottom layer of cake with the Kirsch.
2. Drain the juice from the cherries and mix it with the arrowroot. Bring to boil and simmer until thickened. Add the cherries and spread on the bottom layer. Place the second layer on top.
3. Mix the cornmeal with the soya milk in a saucepan a little at a time, avoiding lumps. Add the vanilla essence then heat and stir gently until it thickens. Cool.
4. Beat the margarine with a fork until it creams. Add the cooled cornmeal mixture a little at a time and blend until you have a rich smooth creamy mixture. Add more soya milk if it seems too thick.
5. Spread half of this mixture over the second layer of cake then place the top layer on top.
6. Spread half the rest on top then use the rest to decorate with a piping bag. Decorate with shavings of vegan chocolate and maraschino cherries.
Carrot Cake
Cake
8 oz (225g) grated carrot
6 oz (170g) sultanas or raisins
5 oz (140g) SR white flour
5 oz (140g) SR wholemeal flour
6 oz (170g) sugar
1 tsp cinnamon
1 tsp ginger
7 fl oz (200 ml) vegetable oil
7 fl oz (200 ml) water
pinch of salt
dash of vinegar
1/2 tsp vanilla essence
Icing
6 oz (170g) icing sugar
1/2 tsp vanilla essence
3 oz (115g) vegan margarine
cashews or sunflower seeds
1. Preheat the oven to 190C/375F/gas mark 5.
2. To make the cake, stir all the dry ingredients together and then mix the wet ones in.
3. Bake for 45 minutes, then reduce oven to 160C/325F/gas mark 3 and cook for another 30 minutes. Cool in tin.
4. To make the icing mash the sugar and vanilla essence into the margarine with a fork.
5. Ice the cake once it is cold. Optional: top with very roughly chopped cashew nuts or sunflower seeds.
Based on a recipe in The Cake Scoffer by Ronny Worsey
Mango Cake
Cake
12 oz (340g) self raising flour
1 heaped dssp soya flour
1 heaped dssp corn flour
2 1/2 tsp baking powder
6 oz (170g) margarine
1 cupful of caster sugar
6 dssp of mango puree
12 fl oz (340ml) soya milk
Mango Icing
2 oz (55g) margarine
4 dssp mango puree
1 tsp vanilla essence
6 oz (170g) icing/caster sugar
1 oz (30g) cornflour, sieved
1. First make the cake: preheat the oven to 175C/350F/gas mark 4. Sift the flour, soya flour, corn flour and baking powder and mix together.
2. Blend the margarine, caster sugar and mango puree together and add the dry mix. Pour in the soya milk and blend together thoroughly. The mixture should quite thick.
3. Grease two cake tins and pour in the cake mixture. Bake for approximately 30 minutes or until a cocktail stick comes out clean. Leave until completely cold.
4. To make the mango icing put all ingredients into a saucepan and bring to the boil, stirring frequently. Boil rapidly for 1 minute exactly. Beat until cold (place saucepan in some cold water).
5. Finally sandwich the cakes together with the mango icing and dust the top with icing sugar.
Fruity Marmalade Cake
8 oz (225g) self raising flour
1/4 tsp mixed spice
1/4 tsp nutmeg
1/4 tsp cinnamon
4 oz (115g) sugar
1 oz (30g) soya flour
8 tbsp soya milk
1 tsp vanilla essence
4 oz (115g) margarine, melted
1 heaped tbsp marmalade
8 oz (225g) mixed fruit
2 oz (55g) glace cherries, halved
1. Preheat oven to 150C/300F/gas mark 2.
2. Mix together the flour, spice, nutmeg, cinnamon, sugar and soya flour.
3. Beat in the soya milk, vanilla essence, melted margarine and marmalade. Stir in the mixed fruit and glace cherries. Place in a greased and floured 7 inch round cake tin and bake for 1 1/2-2 hours in the pre-heated oven.
Spiced Apple Cake
1 lb (450g) cooking apples, peeled and sliced
4 oz (115g) vegan margarine
4 oz (115g) raw cane sugar
6 oz (170g) sultanas
2 level tsp bicarbonate of soda
1 tbsp boiling water
8 oz (225g) wholemeal flour
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1. Preheat oven to 180C/350F/gas mark 4.
2. Cook the apples in the minimum of water. When they are soft, mash to a puree and drain very well.
3. Cream together the margarine and sugar, then add the apple puree to make a thick mixture. Stir in the dried fruit. Mix the bicarbonate of soda with the water and add this also.
4. Sift together the flour and spices and blend with apple mixture. Pour into a very well greased cake tin, smooth the top and bake at in the pre-heated oven 45 minutes-1 hour.
Fruit Cake
2 lb (900g) dried fruit
1 pint (570ml) rice or soya milk
7 floz (200ml) vegetable oil
1 lb (455g) self raising wholemeal flour
2 oz (55g) ground almonds
1 tbsp molasses
Rind of 1 lemon
Pinch of allspice
1. Mix in given order.
2. Beat well and pour into well lined greased 23cm (9 inch) cake tin.
Cover top with greaseproof paper. Bake 2 hours 150C/300F/gas mark 2 then reduce to 130C/250F/gas mark 1 and bake for 1- 2hours.
3. Cool in tin: a tin with a detachable base is best.
4. Can be covered with jam and a large packet of white or coloured marzipan for special occasions.
Thanks to the Eighth Day for this recipe.
Cherry and Almond Cake
6 oz (170g) margarine
1 lb (450g) plain flour
8 oz (225g) currants
8 oz (225g) raisins
4 oz (115g) cherries, halved
4 oz (115g) whole, blanched almonds
1 tsp mixed spice
8 oz (225g) soft brown sugar
1/2 pint (280 fl oz) soya milk, warmed
1 level tsp bicarbonate of soda
3 tbsp malt vinegar
1. Preheat oven to 160C/325F/gas mark 3.
2. Rub together the margarine and flour. Stir in the currants, raisins, cherries, almonds, mixed spice and soft brown sugar.
3. Put the warm milk in a large bowl and sprinkle on the bicarbonate of soda, then add the malt vinegar. Beat all the ingredients together quickly.
4. Place in an 8 inch round cake tin, greased & lined. Bake in the pre-heated oven for approximately 2 1/2 hours.
Brazil Nut and Banana Brownie
2 very ripe bananas (8oz/225g flesh)
6 oz (170g) gluten-free flour
2 tbsp cocoa
4 oz (115g) sugar
5 fl oz (140 ml) vegetable oil
5 fl oz (140 ml) water
1 tsp bicarbonate of soda
2 oz (55g) brazil nuts
1. Preheat the oven to 180C/350F/gas mark 4.
2. Mash the bananas in a mixing bowl, then sieve in the flour and cocoa. Add the sugar, vegetable oil and water, reserving 1 tbsp of the water.
3. Dissolve the bicarbonate of soda in the tbsp of water then add to the bowl. Mix well then stir in the brazil nuts.
4. Put the mixture in a greased brownie tin and place in the oven. Bake for 40 minutes or until a cocktail stick comes out clean. Eat within a day or two.
Gluten-free.
Oaty Banana Cake
1 lb (450g) very ripe bananas, mashed
2 oz (50g) brazil nuts, roughly chopped
3 fl oz (90 ml) sunflower oil
2 fl oz (60 ml) water
4 oz (115g) raisins
4 oz (115g) rolled oats
4 oz (115g) wholemeal flour
1/2 tsp vanilla essence
1. Preheat the oven to 190C/375F/gas mark 5.
2. Mix all the ingredients together. The consistency should be soft and moist.
3. Spoon into a greased and lined 900g/2lb loaf tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Cool for 10 minutes before turning out.
Free from processed sugar.
Apple Rolypoly
3 oz (85g) vegan margarine
6 oz (170g) wholemeal self raising flour
1 tbsp red jam
2 medium apples, thinly sliced or grated
Raw cane sugar to taste
1. Rub margarine into flour, mix with a little cold water to make a dough and roll into an oblong shape.
2. Spread with jam and apples, sprinkle with sugar and roll, sealing the ends.
3. Place in an oven dish and bake at 400F/200C/gas mark 6 until golden. Sprinkle with sugar. Serves 4.
Notes
1. Where these cakes use wholemeal flour, white flour may be used instead (providing it is self raising where stated).
2. If a normal cake recipe is vegan apart from using eggs you can make it using vegan egg replacement powder instead. This is available from most health food shops.
3. You can decorate any cake using 'butter' Icing: beat 3 oz (85g) vegan margarine with 6 oz (170g) sieved icing sugar and 1/2 tsp vanilla essence until thick and creamy.
4. Abbreviations:
C=Centigrade
F=Fahrenheit
dssp=dessert spoon
fl oz=fluid ounce
g=gram
lb=pound
l=litre
ml=milliliter
oz=ounce
tbsp =tablespoon
tsp=teaspoon
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