'Animal Friendly' Cake Recipes

Simple chocolate cake recipe

Easy Vegan Choc Cake

 Ingredients:
 
3 Cups flour (680g)
2 cups sugar (450g)
6 tablesp cocoa
2 teas baking soda
1 teas salt
3/4 cup vege oil (30cc)
2 tablesp vinegar
2 teasp vanilla
2 cups cold water (480cc)

 This is what you do:
 
Mix dry ingredients.  Add wet ingreds.  Stir till smooth. 
Bake in 2 greased, floured tins at 350 degrees for 30 mins. 
Makes 2 layers of 8-9" rounds or one small sheet cake.
 

Hillside's EGGLESS, FATLESS, SUGARLESS CAKE has proved
to be very popular and we are often asked for the recipe

 

     Ingredients:

 

6oz brown flour (if plain, use 3tsp baking powder)

2oz  desiccated coconut

2tsps mixed spice

1lb mixed fruit

4oz chopped dates

4oz chopped apricots

½ pint water - or enough to just cover the soaking fruits

2tbsp orange juice

 

 This is what you do:

 

   Soak the fruit in the liquid overnight

    Add the dry ingredients

    Bake in a 2lb loaf tin for approximately 1½ hours at 160C, covering for the last ½hr

Decorate as required - makes an excellent Christmas Cake

Jammy Fruity Crumb Cake


Ingredients:

Ingredients for the topping:

1 cup of plain flour

Method:
  1. Preheat the oven to 190°c. lightly grease an 8x8 cake tin. Measure out the soya milk into a jug and stir in the cider vinegar, leave to the side to curdle.
  2. Whilst the soya milk is curdling make the topping for the cake by mixing the flour sugar and the spices in a bowl and add the oil in bit by bit, stirring round with a spoon gently till crumbs start to form, you can add more oil if needed.
  3. Put topping mix to the side.
  4. To make the cake get a large bowl and mix the curdled soya milk, sugar, rapeseed oil, and vanilla extract and sift in the flour, baking powder and salt. Mix until smooth.
  5. Pour cake batter into the prepared cake tin and add splodges of jam randomly on top, and whatever else you have decided to add to the mix, and gently swirl in to make swirling patterns of jam, cover with the crumb topping and press down slightly. bake for 35-40 mins until topping is golden brown and a knife poked through the centre of the cake comes out clean. leave to cool in the tin then cut into slices and enjoy!


WHITE CHOCOLATE AND LEMON COOKIES

Ingredients:

12oz Self Raising Flour
8oz vegan margarine
8oz Caster Sugar
2oz Dairy Free white chocolate drops, available in the Free From aisle at Asda, Sainsbury's etc (2oz = 2 bags) - bash the bags with a rolling pin to turn the drops into chips
Juice of 1 lemon

Method:

1 - Preheat the oven to 180 degrees

2 - Mix the flour, sugar and marge in a big bowl, using your hands to knead the dough. Add the lemon juice - you now have a nice, sticky dough.

3 - Stir in the chocolate chips

4 - Roll out the dough on a well floured surface to about 1.5 cm thick and cut into rounds (I use a cutter a little larger than a scone cutter - sorry, I don't have a tape measure handy). This makes 22 cookies which bake to the size of the cookies sold in supermarket bakeries

5 - Bake for about 15 minutes - they will come out a little soft so use a large "slice" to remove from the tray before cooling on a wire rack

The lemon flavour is very subtle so if preferred you could add a bit of chewiness and lemon flavour by including grated rind - obviously you can also play around with the chocolate etc

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