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Sponge Cake (vegan)

24/5/2021

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Ingredients

400g - Self Raising Flour
240g - caster Sugar
2 teaspoons - Baking Powder
400ml - Almond Milk
160ml - sunflower Oil (can also use vegetable oil)
2 tablespoons - Vanilla Extract

Method

Grease x2 round baking tins ( can be 20cm, 23cm or 25cm diameter, which is 8 inches, 9 inches or 10 inches)

Preheat oven to 180c / 350f / Gas mark 4
In a large bowl mix together the self-raising flour, sugar and baking powder
Add the almond milk, oil and vanilla and stir until just combined - tap the bowl on your work surface so that the baking powder doesn’t start working too quickly
Divide the mixture into the baking tins, tap your tins in the work surface again to pop all the bubbles in the mixture
Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean
Cool for 2O minutes in the baking tins then transfer them to a wire wrack to finish cooling

I love to see what you bake, if you use this recipe please post a photo on Instagram and tag me please @KirlySuesKitchen

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Vegan Peach Cobbler

21/5/2021

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Ingredients

2 cups sliced peaches (fresh is best, but canned works too)
1/2 cup granulated sugar
1/2 cup white sugar
½ cup vegan butter, softened
1 cup plain flour
1 teaspoon baking powder
pinch of salt
Pinch of mixed spice
pinch of nutmeg (optional)
1/2 teaspoon cinnamon
4oz Apple sauce
1 teaspoon vanilla extract

Instructions
1- Preheat oven to 350 degrees F. Grease a medium sized baking dish with non-stick spray.
2- Spread sliced peaches out in a single layer in prepared dish.

3 - Sprinkle peaches with 2 Tablespoons brown sugar.and two tablespoons white sugar

4 - In a medium bowl, with an electric hand-mixer, beat 1 cup sugar and softened butter together until combined.

5- Add flour, baking powder, salt , mixed spice (and nutmeg if using). Mix. Then add in Apple sauce and vanilla. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter.)

6- Loosely roll the batter into golf ball sized pieces and drop carefully over the top of the peaches. Trying to spread out as evenly as you can and covering most of the peaches. (I use my hands to help spread it too.)

7- Bake in preheated oven for 35 to 40 minutes or until crust is golden brown.

8 - Remove from oven and let stand 5 to 10 minutes before serving.

I love to see what you bake, if you use this recipe please post a photo on Instagram and tag me please @KirlySuesKitchen

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Sponge Cake (vegan)

Vegan Peach Cobbler

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