Ingredients:
3 cups plain flour
2 cups raw sugar
2 cups soy milk
pinch of salt
3/4 cup oil
2 tsp bakingsoda
2 tbsp vinegar
2/3 cup dark cocoa powder
1 1/2 tsp vanilla essence
for the filling (optional)
1 small (250-300g) jar of english breakfast marmelade
5 g agar-agar
2 tbsp water
for the icing
1/3 cup of non dairy margarine
1 cup icing sugar
3 tsp dark cocoa powder
2-3 tbsp soy milk
dark chocolate sprinkles or shaved chocolate to decorate
Method:
preheat oven to 170 deg C = 338 deg F
sift flour and cocoa powder into a medium size mixing bowl
add salt and sugar. Pour in soymilk,vinegar, oil and add bakingsoda
combine with a spatula and pour cake batter into a greased 10 inch baking form/tin.
Bake for 40-50 minutes or cake tester comes out clean.
let the cake cool and turn onto a serving platter
(best baked the day before)
for the filling :pour marmelade into a saucepan mix agar agar with water add to orange marmelade and gently heat, let cool and fill the cake.
Icing:mix margarine,icing sugar and cocoa powder with little soymilk to a smooth “not too soft” icing
spread over top and sides of the cake and decorate with chocolate shavings.

Enjoy

this recipe makes one large
(24 cm springform)
or 2 small cakes using spongetins
@1015 g each

Ingredients

1000 g Fruit mix
(Sultanas,Raisins,Currants,Mixed peel)
100-150 g raw sugar
250 g dairy free margarine
450 g plain flour ” for gluten free use (besan) chickpea flour”
pinch of salt
1 tsp bakingpowder
1 level tsp baking soda
450 ml soy milk
almonds and glazed cherries to decorate
1-2 tbsp apricot jam

Method

preheat oven to 160 deg C= 325 deg F
grease and line springform base with baking paper or foil
Place fruit mix,soy milk,margarine and sugar into a saucepan
gently stir and heat
pour mixture into a mixing bowl
add salt,baking soda,baking powder and flour
use a spatula or wooden spoon
to combine all ingredients
fill spring form with the cake mixture
smooth the top of the cake using a wet spatula
decorate with almonds and cherries
and bake the cake for 1 hour 50 minutes +/-
or until cake tester comes out clean,
for small cakes the baking time would be approximately 50-60 minutes
or until cake tester comes out clean.
let the cake cool,
remove the cake from the baking form /tin
using a small saucepan heat the apricot jam with 1-2 tbsp of water
and brush over cake with a pastry brush.
The cake freezes well.

Bon Appetit

Have a festive season

(PS sorry for the “blue” looking image!)

Preheat oven to 160 deg C [fanforced]
180deg C [conventional]

Ingredients

1/4 cup of water plus 2tbsp water extra
2 large ripe bananas
1/2 cup rice bran oil
1 cup organic raw sugar
1 1/4 cup gluten free plain flour [I used "HAS NO"]
1 tsp bi carb soda
1/2 tsp ground cinnamon
pinch of salt

Method

mash bananas into a medium size bowl
and water, sugar, oil and salt
and combine,
sift flour and cinnamon into the bowl
dissolve bi carb soda in 2 tbsp luke warm water
add to mixture and fold under.
Grease a cake tin and pour cake mixture into the cake tin
bake for 40-45 minutes if cake tester comes out clean
remove from oven,
turn over onto a cake wire and let cool.
Dust with icing sugar or
melt 100g sweet willliam vegan chocolate
with 5 g copha over a double boiler and
pour over cake

Final thoughts

In this recipe I used a mini gugelhupf tray it makes 8 small cakes
baking time approximately 30 minutes

I am pleased to announce that the Second Edition of The Passionate Way Of Vegan Baking has just been released.

The Second Edition contains a number of important changes and updates (see below). If you have already purchased a copy of my ebook, I strongly encourage you to download the update today – please check your email as we will shortly be sending you the link. Your existing username and password should not need to be entered again.

If you have not yet bought a copy of The Passionate Way of Vegan Baking, I encourage you to read all about it on this site!

You may wish to make a note of the following recipes/pages that have significant changes. Many of the other changes are grammatical and / or code based updates that should not affect your printed recipes.

• Lubecker Marzipan Cake
• German Bienenstich
• Hannover Streusel With Custard Cream
• Frankfurter Slice
• Strawberry Flan
• Mud Cake for Special Occasions
• Mississippi Mud Cake
• Zuckerkuchen
• Lengths Conversion Chart
• Introduction
• Foreword

To check which version you currently have, open the ebook and click on Help and then “about”.  It should say “Second Edition – February 2010″.

Please do get in touch if you have any queries.

Thanks for your continued support.

Gunter Eberwein

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