Things don’t always turn out the way you think they will. Life being an obvious example and cake being another. When things don’t work out you have to pick yourself – and the cake – up and try again. And cake issues are generally relatively easy to resolve…
I’m increasingly being asked for vegan cakes and I’d be lying if I said they didn’t present their own issues. The main one being that you can’t use eggs and as eggs supply taste, texture, structure and rise to baking, it can be a little intimidating. Vegan cakes will never be an exact replica of a traditional cake but they can be absolutely delicious in their own right. My kids love these and say they are a cross between a cupcake and a muffin. If you are prepared to give them a try you’ll always be able to whip up some cake even without any eggs in the house.
It took me three goes to get these right: for my first attempt I used a recipe I found online but it was too wet and I just couldn’t get them to bake all the way through. I completely re-wrote the recipe and tried again. They looked a bit strange and I realised why the moment I took a bite: I had forgotten to put any sugar in and they were completely inedible. Thankfully my third attempt was a success and having have made them several more times now I think I have finally got the recipe just right as they don’t seem to be around for very long… Give them a go and let me know what you think. Do you think vegan baking is something you could get into? I’m finding it’s very much a matter of trial and error.
And if you like these, why not try my vegan Coconut and Chocolate cake?
150 ml non-dairy milk
2 teaspoons apple cider vinegar
225g SR flour
175g caster sugar
1 teaspoon ground flaxseed
½ teaspoon bicarbonate of soda
85g mild olive oil
1½ teaspoons vanilla extract
1 tablespoon apple sauce or half a mashed ripe banana
300g icing sugar
ie100g dairy-free margarine
1 teaspoon vanilla extract
Set the oven to 175°C and line a 12 hole muffin tin with cupcake cases.
Put the non-dairy milk into a measuring jug and add the vinegar. Leave to one side and it should curdle a little (although oat milk, for example, tends not to).
Mix together the flour, sugar, flaxseed and bicarbonate of soda in a large bowl.
Add the oil and vanilla extract to the milk and vinegar mixture.
Pour the liquids into the dry ingredients and add the apple sauce or mashed banana.
Whisk together to make sure the ingredients are all completely incorporated and there are no lumps of flour.
Spoon or pour the mixture evenly into the cupcake cases.
Bake for around 15-20 minutes until well risen, golden brown and firm to the touch.
Allow to cool in the tray for a few minutes before removing and leaving to cool on a wire rack.
Make the icing:
Sieve the icing sugar into the bowl of a stand mixer and add the dairy-free margarine and vanilla extract.
Beat, slowly to start with, and once the margarine and sugar start to mix together increase the speed.
Beat for around 3-5 minutes: the icing should be paler, creamy and increased in volume. If you find it is too stiff just add a little water.
When the cupcakes are completely cold decorate by spooning or piping the icing onto them. Add sprinkles or decorations of your choice.
Happy Vegan Baking!