Join the Worldwide Vegan Bake Sale

Ingredients

• 100g light brown sugar
• 2 tbsp vegan butter
• 6 tbsp smooth peanut butter
• 3 tbsp golden syrup
• 300g rolled oats
• Pinch of coarse sea salt

Method

1. Preheat the oven to 180C / 350F / Gas Mark 4.
2. Add the sugar, vegan butter, peanut butter, and golden syrup to a medium saucepan and melt over a medium-high heat for 2–3 minutes. Stir often until the butter has melted and all the ingredients have combined. Tip in the oats and stir until all the oats have been coated in the melted mixture.
3. Press the oaty mixture into a 3cm (11⁄4in) depth baking tray lined with baking paper and flatten down using the back of
a spoon. Crush over the sea salt and bake for 10 minutes until golden.
4. Remove from the oven and cut into squares. Leave in the baking tray until cool.

From 15 minute vegan by Katy Beskow (Quadrille £15). Photography: Dan Jones

Ingredients

• 250ml strongly brewed tea (I use green tea)
• 225g mixed dried fruit (I use raisins, sultanas, goji berries, candied citrus peel)
• 113g unrefined caster sugar
• 1 tbsp marmalade (or apricot spread)
• 227g fine wholemeal or chapatti flour (I use the latter)
• 2 tsp baking powder
• 1 tsp ground cinnamon or mixed spice
• 3 tbsp water

Method

Get prepared:

1. Soak the dried fruit in the brewed tea for 4-5 hours (can be left overnight).
2. Lightly grease a 2lb loaf tin and line the bottom with non stick baking paper (or use a non stick loaf liner).
3. Pre-heat the oven to 160C / 325F / Gas Mark 3.

The cake:

1. Tip the dried fruit and any remaining soaking liquid into a mixing bowl. Stir in the sugar and marmalade. Sift in the flour, baking powder and spice. Add 3 TBSP water and stir until thoroughly combined.
2. Tip into the prepared loaf tin. Spread the mixture evenly in the tin using the back of a metal spoon. Bake for 1¼ hours, or until a tooth pick inserted in the middle comes out clean.
3. Leave to rest in the tin for 30 minutes or so. Gently run a knife round the edge of the tin, tip upside down and shake to release the cake. Place on a wire rack until completely cooled.
4. Stored in an airtight container in the fridge, the loaf will keep for up to five days. It also freezes well. (I always keep a few slices in the freezer for lunchboxes). The loaf is delicious served on its own, or with marmalade or apricot jam.

Recipe courtesey of Sharon Collins from Bit of The Good Stuff

Ingredients

Sponge:

• 300g white self-raising flour
• 2 tsp baking powder
• 100ml sunflower oil (or other light vegetable oil)
• 2 heaped tbsp cocoa powder
• 175g brown sugar
• 180ml water

Chocolate orange icing:

• 150g icing sugar
• 1 heaped tbsp cocoa powder
• 1 large or 2 small oranges – finely scraped zest from outer skin and juice, mix together.

Method

Sponge Cake:

1. Preheat the oven to 180C/350F/Gas Mark 4
2. Mix the water, sugar and oil in a pan and heat gently, stirring until sugar dissolves.
3. Leave to cool and then add the dry ingredients, folding the mixture together carefully – rather than beating it – until well mixed.
4. Pour the mixture into two 18cm (7inch) greased cake tins and bake for approx 30 mins.
5. Leave to cool for 2-3 mins, the gently go around the edges with a blunt knife and turn out onto a wire rack. Leave to cool.

Icing:

1. In a bowl, mix the icing sugar and cocoa with just enough of the orange juice to make a paste to coat the cake – you will need far less liquid than you think, so add only a little at a time and mix thoroughly.
2. Spread the icing over the bottom cake, place the second cake on top and coat the entire cake with the remaining icing.

Ingredients

Batter:

• 250g plain (all purpose) flour
• 2 tsp baking powder
• ¼ tsp salt
• 200g unrefined caster sugar
• 2 tbsp maple syrup (or agave syrup)
• 70ml rapeseed (canola) oil (or other neutral-flavoured oil)
• 240ml soya milk (or almond milk)
• 2 tsp apple cider vinegar
• 2 tbsp freshly squeezed lemon juice
• Zest of 2 lemons

Drizzle:

• 2 tbsp freshly squeezed lemon juice
• 2 tbsp unrefined granulated sugar

Method

1. Lightly oil a 2lb loaf tin and line the bottom with non stick baking paper (or use a loaf tin liner).  Preheat the oven to 190C (170C fan) / 375F / Gas Mark 5
2. Sift the flour, baking powder and salt into a large bowl. Mix through.
3. In a separate bowl, whisk together the sugar, syrup, oil, milk, vinegar, lemon juice. Stir in the lemon zest.
4. Pour the wet ingredients into the bowl with the dry ingredients. Stir until thoroughly combined (but do not over stir).
5. Tip the mixture into the prepared tin.  Place on the middle shelf in the oven and bake for 50 minutes, or until a skewer inserted into the middle comes out clean.
6. Meanwhile, place 2 tbsp juice from a freshly squeezed lemon in a small bowl with the granulated sugar.  Stir to combine.
7. When the cake is baked, remove from oven and pierce all over with a toothpick.  Spoon the lemon drizzle evenly over the top of the cake.  Allow to cool for 30 minutes or so before transferring to a wire rack.  Leave to cool completely before storing.
8. The cake will last up to 5 days in an airtight container in the refrigerator.  It also freezes well.  If you wish, you can slice the cake into single sized portions prior to freezing.

Recipe courtesey of Sharon Collins from Bit of The Good Stuff

Ingredients

• 225g dairy-free margarine
• 250g sugar
• 1 tbsp molasses
• 1 tsp vanilla extract
• 500g plain flour
• 1 tbsp soya flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 100ml soya milk
• 150-200g dark chocolate chips

Method

1. Pre-heat oven to 190C/375 F/Gas Mark 5.
2. Cream the margarine, sugar, molasses and vanilla with an electric whisk (or a wooden spoon).
3. Sift in the flours, bicarbonate and salt. Whisk until well mixed. ten add the chocolate chips and soya milk and fold in.
4. Lightly grease two flat baking sheets with dairy-free margarine. Using your hands, roll the dough into balls and then press down on to the tray to form cookies.
5. Bake for 10 minutes then transfer to a cooling rack.

Featured in ‘Another Dinner is Possible’ by Isy and Mike.

Ingredients

• 225g plain dairy-free chocolate
• 85g roasted hazelnuts, roughly chopped
• 85g crystallised ginger

Method

1. Break up the chocolate and place it in a heat-resistant bowl over a saucepan of hot water. Stir gently until just melted, then remove from the heat and stir in the nuts and ginger.
2. Use a teaspoon to drop clusters of the mixture into small paper cases.
3. Refrigerate until set.