Receita Ferraduras

Mais receitas

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

Copyright © 2004-2008 Vegan Society.

Egg Substitiutes

Egg Substitiutes

Eggs are used to bind a dish and, when whipped, may also incorporate air making a cake or pudding very light. Vegan egg replacement powders are available from health food shops. This can be useful, especially for tricky foods like meringues. However, many recipes can be adapted using one of the suggestions below. Just remember to bear in mind the final dish... you can't use banana as a substitute when making a quiche!

instead of 1 egg, you can use...

• 1 tbsp gram (chick pea) or soya flour and 1 tbsp water
• 1 tbsp arrowroot, 1 tbsp soya flour and 2 tbsp water
• 2 tbsp flour, 1/2 tbsp shortening, 1/2 tsp baking powder and 2 tsp water
• 50g tofu blended with the liquid portion of the recipe
• 1/2 large banana, mashed
• 50 ml white sauce

tips on raising agents...

• use self raising flour
• add extra oil and raising agent (e.g. baking powder)
• use about 2 heaped tsp baking powder per cake
• instead of baking powder, use 3/4 tsp bicarbonate of soda and 1 dssp cider vinegar (good for chocolate cakes)
• try sieving the flour and dry ingredients, then gently folding in the liquid to trap air

alternative binding agents...

• soya milk
• soya dessert - vanilla, chocolate, strawberry...
• custard - see below
• mashed banana
• plain silken tofu
• soya cream
• sweet white sauce (soya milk, vegan margarine, sugar and cornflour)
• agar agar

Recipes

Batter

For savoury pancakes or deep frying combine soya flour, plain flour, vegetable oil, soya milk, baking powder and salt. For sweet pancakes, omit the salt and baking powder. Use as normal battter. It will keep for 1-2 days in fridge. See our pancake recipe just down the page.

Burgers won't fall apart without the egg. Use gravy, mashed potato, oil or yeast extract (e.g. Marmite or Natex) mixed with a little hot water to add moisture. Add breadcrumbs, flour or oats for a drier texture. See the rissole recipe further down the page.

Custard

Follow your usual recipe, but use soya milk and check the custard powder is vegan. Add a little vanilla essence to taste. Try our delicious chocolate banana custard cake at the end of the page.

Glazes

Brush with soya milk.

Mousse

Make your own creamy desserts using plain silken tofu, golden or maple syrup and a flavouring such as chocolate or lemon.

Pancakes

4 oz (115g) plain white or wholemeal flour
2 oz (55g) soya flour
13 floz (375 ml) soya milk
2 tsp vegetable oil

1. Sieve the flours into a bowl. Gradually whisk in the soya milk to make a smooth sauce, then mix in the oil. Place in fridge for 30 minutes.
2. Drop 1-3 tbsp of the mixture in to a frying pan containing hot oil. When one side is cooked, flip over and cook the other side.
3. Remove from pan and serve with sugar and lemon juice.

Other fillings include maple syrup, chocolate sauce, soya cream, soya ice cream, stir fry vegetables drizzled with peanut sauce, vegan cream cheese and herbs, tofu, leek and mushroom.

Scrambled 'Egg' on Toast

10 oz (285g) plain tofu
2 tbsp vegetable oil
1 tsp turmeric
1 tsp herbs, chives or parsley
Salt and pepper to season
Toast spread with margarine

1. Mash the tofu evenly and fry it in the vegetable oil until evenly cooked.
2. Add the turmeric, herbs and season to taste. Cook a further few minutes. Serve on crispy toast spread with margarine.

You can also add fried mushrooms, sweet or hot peppers, onions, garlic... anything you like... to vary the recipe.

Red pepper, Courgette and 'Bacon' Mini-Quiche

Pastry:
12 oz (340g) plain wholemeal flour
6 oz (170g) margarine
Cold water to bind

Filling:
2 medium onions, finely chopped
2 medium courgettes, chopped small
2 medium red peppers, chopped small
1 lb (450g) tofu
1/2 pkt Redwoods cheatin bacon, chopped small - optional
1 level dssp mixed herbs
1 1/2 dssp tomato puree
1 level tsp salt
Generous pinch black pepper and ginger
1 pack of vegan cheese
Enough soya milk to make a paste

1. Preheat the oven to 200C/400F/gas mark 6.
2. First make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to make a dough which is soft, but not sticky. If possible place in a plastic bag in the fridge for half an hour.
3. Roll out the pastry and use a cutter (about 2.75 inch) to cut the pastry into rounds. Place them all onto bun trays.
4. Now make the filling: fry the onions for a few minutes then add the courgettes and red pepper. Fry until they begin to soften.
5. Cube the tofu and chop the cheatin bacon into bits. Add the tofu, cheatin bacon, herbs, tomato puree and condiments and fry a bit longer.
7. Take off the heat and add the cheese and enough soya milk to make a paste.
8. Place about a heaped teaspoon into each mini-quiche and bake for 20 minutes or until golden. Makes about 50 delicious mini-quiches.

Yorkshire Puddings

3 oz (85g) white fat
4 oz (115g) self raising flour
Pinch fine salt
1/2 pint (280 ml) soya milk
2 oz (55g) whole egg replacer

1. Preheat the oven to highest temp: 220C/425F/gas mark 7.
2. Put 1 tsp fat in each compartment on a bun tray with 12 compartments. Put the tray near the top of the oven with a baking tray underneath to catch drips.
3. Mix the flour and salt with a hand whisk very thoroughly. Mix the egg replacer into a smooth paste with about 2 fluid ounces/60 ml of water. Mix this in with the milk in a jug.
4. Once it is ready to go in the oven i.e when the oven and fat are very hot (this will take at least 10 mins) add half of the liquid to the dry mix. Mix it into a smooth batter (paste) then add the remaining liquid. It should be like cream, if it's too thick add more liquid.
5. Transfer the batter to a jug and fill each compartment to the top. It should sizzle as it goes in. Do this as quickly as possible before the heat gets out. Cook for 15-20 mins.

Brazil and Hazel Nut Rissoles

1/2 tsp yeast extract
1 tsp tomato puree
2 tbsp hot water to bind
31/2 oz (100g) ground brazil nuts
31/2 oz (100g) ground hazelnuts
31/2 oz (100g) wholemeal breadcrumbs
1 tbsp mixed herbs
Ground nuts to coat

1. Dissolve the yeast extract and tomato puree in the hot water. Mix with the dry ingredients and form into small ball shapes. Roll in ground nuts to coat. Fry until golden brown.

Vegan Mayonnaise

4 tbsp soya milk
1/2 tsp grain mustard or mustard powder
1 tbsp lemon juice
2-3 tsp cider vinegar
1/2 clove garlic, crushed
7 fl oz (200 ml) vegetable oil
salt and pepper

1. Blend together the soya milk, mustard, lemon juice, cider vinegar and garlic.
2. Keep the blender running and add the oil gradually, in a thin stream. By the time you have added all the oil the mayonnaise should be thick.
3. Season to taste and keep in the fridge until needed. It will keep for a few days.
Based on a recipe in Vegan Feasts by Rose Elliot

Ann's Blooming Lovely Chocolate Orange Cheesecake

3-4 oz (75-100g) vegan margarine
9 oz (250g) vegan digestive biscuits
1 lb (450g) firm tofu, mashed
juice of one and a half oranges
1 banana or rind of 1 orange
2 oz (55g) cocoa powder
3 tbsp oil
2 oz (55g) sugar
2-4 tbsp soya milk

1. Base: Melt the margarine gently in a saucepan. Crush the digestive biscuits until they resemble fine breadcrumbs. Remove margarine from heat and mix in biscuit crumbs. Press into 11 inch flan tin.
2. Topping: Mix the tofu, orange juice, banana or orange rind, cocoa, oil and sugar to a smooth consistency: preferably in a food processor. If it doesn't mix well, add a few tablespoons soya milk. Place over the base and smooth the top. Cook for 30-40 minutes at 175C/350F/gas mark 4. Remove from oven, cool and chill overnight in fridge. Add topping of your choice e.g. slices of orange or grated chocolate.

Chocolate Sponge Cake

For other flavoured sponges use - for example - lemon juice and rind or vanilla instead of cocoa

6 oz (175g) self raising flour
2 heaped tsp baking powder
1 oz (25g) cocoa
3 oz (75g) sugar
4 1/2 fl oz (125 ml) melted vegan margarine
11 1/2 fl oz (325 ml) cold water

1. Place all ingredients in a bowl and stir. Divide the mixture between two well greased round tins. Bake at 190C/375F/gas mark 5 for 30 minutes or until a cocktail stick inserted into the middle of the cake comes out clean. Cool on a wire rack.

2. Make chocolate or coffee flavour "butter" icing using 6 oz (170g) of sieved icing sugar to 3 oz (85g) vegan margarine, plus flavouring. Use some of this to sandwich the cakes together, and the rest to decorate the top. Add plain chocolate drops, grated chocolate, chocolate covered coffee beans, vegan "cream", alcohol etc as desired!

Spiced Apple Cake

1 lb (445g) cooking apples, peeled and sliced
4 oz (115g) vegan margarine
4 oz (115g) raw cane sugar
6 oz (170g) sultanas
2 oz candied peel
2 level tsp bicarbonate of soda
1 tbs boiling water
8 oz (225g) wholemeal flour
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice

1. Cook the apples in the minimum of water. When they are soft, mash to a puree and drain very well.
2. Cream together the margarine and the sugar, then add the apple puree to make a thick mixture. Stir in the fruit.
3. Mix the bicarbonate of soda with the water and add this to the mix. Sift together the flour and spices and mix in.
4. Pour it into a very well greased cake tin, smooth the top and bake at 350F/180C/gas mark 4 for 45 mins to 1 hour.

Chocolate Banana Custard Cake

Sponge cake
12 oz (275g) white self-raising flour
1 tsp bicarbonate of soda
8 oz (225g) caster sugar
8 fl oz (250 ml) vegetable oil
5 fl oz (150 ml) orange juice
5 fl oz (150 ml) water
1 1/2 tsp vanilla extract

Custard
Custard powder
1-2 tbsp sugar to taste
1 pint soya milk
1/2 tsp vanilla essence

Chocolate sauce
3 1/2 oz (100g) plain chocolate
4 scoops margarine
3 heaped tbsp icing sugar
1-2 spoons soya cream (or banana OY shake)

~ 2-3 bananas

1. First make the sponge cake.
i. Preheat the oven to 160C/325F/Gas 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, add the oil, orange juice, water and vanilla extract. Whisk together to combine, then 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 one 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 the still liquid chocolate sauce which will thicken up over night. Chill for 2-3 hours then serve.

Copyright © 2004-2008 Vegan Society.

Bolo de Chocolate Especial " Vegan "

Bolo de Chocolate Especial " Vegan "


100 gr de manteiga vegetal Alpro, ou Vigorina ou mesmo da Provamel, fica ao teu critério
2 chávenas de açúcar
2 1/2 chávenas de farinha de trigo
1/2 chávena de farinha de soja
1 colher rasa de sopa de fermento em pó
3 colheres de sopa bem cheias de chocolate em pó
1 1/2 chávena de leite de soja ao seu gosto, poderá ser da Alpro, de amendoas etc. etc.

CALDA PARA O BOLO DE CHOCOLATE
2 chávenas de água
2 chávenas de açúcar
3 colheres de sopa bem cheias de chocolate em pó
chocolate raspado ou granulado para decorar o bolo.

1 - Numa taça coloque todos os ingredientes para o bolo e bata muito bem batido com a batedeira
eléctrica, até formar um creme cremoso e liso.

2 - Tenha em ATT que esta mistura obtida não ficará com a textura fina dos bolos tradicionais mas
sim com uma textura ligeiramente mais grossa.

3 - Unte uma forma redonda com manteiga vegetal polvilhada com farinha

4 - Deite a massa do bolo para a referida forma untada, e alise-a com uma espátula. Reserve

5 - Leve uma panela ao lume com os ingredientes da calda acima mencionados, afim de o chocolate
e o açúcar se dissolverem, este processo vai até que queira começar a ferver, leve em ATT que a
referida mistura da calda não poderá nunca ferver, pois a finalidade é apenas dissolver açúcar e o
chocolate.

6 - Derrame esta mistura para cima da massa que já se encontra na forma.

7 - Leve a forma ao forno, mas tenha o cuidado de colocar um tabuleiro por baixo da mesma para que
o forno não se suje se por qualquer motivo a calda derramar um pouco.

8 - O forno deverá estar aquecido a 180ºC e deverá cozer o bolo por ( + -) uns 45 minutos.

9 - Vá acompanhando o tempo da cozedura do mesmo, pois de forno para forno o tempo varia.

10 - A forma deverá ser as de aro desmontável.

11 - Retire do forno, e deixe< arrefecer um pouco.

12 - MUITO CUIDADO AO ABRIR O ARO pois o bolo contém bastante calda e é preciso ter MUITO
CUIDADO para não se queimar , pois a mesma poderá derramar um pouco.

13 - Coloque o bolo num prato de serviço e raspe o chocolate por cima do mesmo para o decorar.

14 Caso não queira utilizar a água poderá trocá-la por Leite condensado vegetariano, ou então trocar
também a água por 1 chávena de leite de soja e outra de leite de coco e continuar a receita da Calda.