January is a time for healthy resolutions, but we are kicking off this little vegan three-part series with something a little naughty via a spot of cake. The Vegan Olive says ‘I was given this recipe by my 82 year old neighbour Alan, who is not vegan, but enrolled for some cookery classes years ago and surprisingly this was one of the recipes!’
- 12 oz self raising flour
3 tsp baking powder
9 oz caster sugar
9 tbsp rapeseed oil
12 fl oz water( replace 2 tbsp of water with 2 tbsp lemon juice)
Zest of one lemon
- Heat the oven to 180º. Sieve the flour and baking powder into a large bowl, then add the rest of the ingredients.
- Mix with a balloon whisk to a thick batter like consistency.
Put large or small muffin cases into a bun tray, depending on how big you want them.
- Fill the cases with the batter mixture, to about a centimetre from the top to allow them to rise.
- Bake for about 20-25 mins, until well risen and brown on top and when you stick a cocktail stick into the centre, it comes out clean.
- The mixture makes fabulous chocolate buns, using 10 oz flour, 2 oz cocoa powder, 1½ tsp vanilla essence and replace the lemon juice with 4 tbsp water.
- 4 oz vegan margarine
- 7 oz icing sugar
- 1 tbsp hot water
- 1 tbsp lemon juice
- Mix all the ingredients together to make a smooth buttercream, for chocolate buttercream use 6 oz of icing sugar and 1 oz cocoa powder, replacing the lemon juice with 1 tbsp hot water. Cut the tops off the buns and fill with buttercream, replace the tops and dust with icing sugar.
The buns are also fantastic served warm with cream, ice cream or custard, or leave to cool and decorate with icing and crystallised lemon peel.