I am always keen to cater for everyone who arrives at my classes including all special dietary needs and preferences. For the last few months I have been teaching some customers who follow a vegan diet. Initially this threw me out of my comfort zone completely, baking without eggs or butter seemed like an impossible task! Until I discovered the totally awesome Ms Cupcake. The book is called ‘The Naughtiest Vegan cakes in town’ and every recipe I have made has not only been successful but also bloomin’ tasty!
A little late for Veganuary but nevertheless here is one of the recipes from this book, these are very simple to make and taste so yummy!
Ingredients:
100g self-raising flour
60g caster sugar
100ml soya or rice milk
50ml light rapeseed or other flavourless oil
1 tsp vanilla extract or essence
Finishing touches:
150g dairy-free chocolate chips or a bar broken into pieces.
50g dairy free margarine
grated zest of 1/2 orange
12-15 tsp orange marmalade
How to make:
Makes 12-15 Jaffa cakes
Grease a bun tray. Preheat the oven to 180c /350f/gas mark 4
In a medium bowl, mix together the flour and the caster sugar. Add the milk, oil and vanilla, stirring until just combined. Drp a small spoonful of the batter into each of the holes in the prepared tray and bake for about 8 minutes. Remove from the oven and cool in the tray for 2 minutes before turning out onto a wire rack to cool completely.
Melt the chocolate and margarine in a pan over a low hear, stirring constantly until combined. Remove from the heat and add the orange zest.
Once the cakes have cooled, and before removing them from the wire rack, spoon a dollop of orange marmalade on top of each one. Spoon the chocolate evenly over the cakes so that the tops are completely covered. The excess chocolate can drip through the wire rack leaving the bottoms free of chocolate. Refrigerate on the rack for about 20 minutes until set. Keep these bad boys refrigerated until you are ready to serve them.
