225g/8oz vegan digestive biscuits
115g/4oz vegan margarine
1 tbsp golden syrup
1 1/2 tbsp cocoa powder
125g/4 1/2 oz melted vegan chocolate
Vegan marshmallows (Optional as they’re difficult to track down)
- In a plastic bag or a medium sized bowl, break up the digestive biscuits
- Melt the margarine, golden syrup and cocoa powder in a saucepan
- In a medium sized bowl add the biscuits (if they’re not already in one) and then the ingredients from the saucepan, mix well.
- (Optional) add the marshmallows and mix well
- Put the mix from the bowl into a baking tin and press down well
- Melt the chocolate in a pan, when it has melted, pour it over the other ingredients evenly
- Place the tin in the fridge for 15 minutes (or until cool)
- Slice into bars, then eat and enjoy!
A really popular treat in Denmark, which you can find in every bakery. It’s very simple and yummy. It tastes like shortbread with raspberry jam and icing. This recipe was kindly supplied by my wonderful Danish friend who tells me that I should make the dough thinner next time (although she did very much approve when she tried a slice).
Makes approximately 14 slices
600g plain flour
400g vegan margarine
180g icing sugar
½ tsp vanilla essence
400g raspberry jam (I used Bonne Maman which is delicious)
150g icing sugar to glaze
sprinkles (hundreds and thousands)
- Mix the flour, icing sugar, vanilla essence and margarine thoroughly with your hands until soft.
- Put it in the refrigerator and wait 30 minutes to 1 hour.
- Split the dough into two and roll out (to maybe ½ cm) onto two large pieces of baking paper.
- Prick with a fork the rolled out dough with a fork.
- Bake at 190 degrees (for about 5-10 minutes) until golden around the edges (only around the edges, don’t bake for too long). Let them cool.
- Spread raspberry jam on one slice (make sure you put plenty on) and put the other gently on top.
- Make some fairly thick icing and spread it on top, then add the sprinkles/hundreds and thousands on top (I used sugar stars as I did not have sprinkles)
- Cut it into smaller slices (rectangle shape)
- Eat and enjoy!
Victoria Sponge Cake
I didn’t think that making a vegan Victoria sponge cake would be possible as you may have read about here. I admit it, I was wrong, I have just made the best victoria sponge cake ever. It was so good, I may be slightly biased because I’ve only just finished eating it, but wow, it was good. You can replace the raspberries/raspberry jam with strawberries/strawberry jam if you prefer (but I think it’s better with raspberry). You will need two 20cm tins for this recipe.
For the cake
250g plain flour
3tsp baking powder
250ml soya milk
2 tsp apple cider vinegar
2 tsp vanilla essence
For the filling and icing
100g vegan margarine
250g/10oz icing sugar
6 heaped tbsp raspberry Jam
Handful of fresh raspberries to decorate
For the cake
- Preheat the oven to 180c
- Pour the soya milk into a jug and add the cider vinegar, set aside to curdle
- Sift the flour and baking powder into a large bowl
- Add the sugar and mix well
- Grease two 7inch/20cm tins with plenty of vegan margarine (do not make the whole cake in one tin, it won’t work)
- Pour the jug of milk/cider vinegar and the oil and vanilla essence into the flour and mix well until incorporated. Don’t overmix.
- Divide the mixture equally between two tins and bake for 25 – 30 minutes (the cake will be ready when a toothpick comes out clean or when it springs back when touched)
- Let the cakes cool in the tins for 20 minutes before taking them out of the tin
- Leave to cool for another 30 minutes before icing
For the filling/icing
- Combine the vegan margarine and icing sugar
- Spread 3/4 of the butter icing on one of the sponge cakes
- Spread the raspberry jam evenly on top of the butter icing
- Then add the other sponge cake on top of the raspberry jam/butter icing covered first cake
- On top of the second layer of cake spread the remaining 1/4 of the butter icing on top
- Add fresh raspberries on top to decorate
I had some old bananas that were going bad and needed something to do with them, and I thought about banana muffins. They’re really good for lunch boxes, so it was perfect as I was going out for the day. They’re delicious when warm and equally good cold. They’re quite dense because there’s so much banana in them, but that adds to the yummyness. This is quite a small recipe, only makes 9, so I’d perhaps advise that you doubled the recipe if you’ve got the bananas for it!
150g/5oz plain flour
1 teaspoon baking powder
pinch of salt
3 bananas, mashed
100g/3.5oz caster sugar
75g/3oz vegan margarine
- Preheat the oven to 180c/Gas 4.
- Place 9 paper muffin cases in a muffin tin
- Sift together the flour, baking powder and salt in a small bowl and set aside
- In a large bowl, mash the banana with a fork and add the margarine, combine well
- Add the sugar and mix
- Fold in the flour mixture and mix until smooth
- Spoon evenly into (9) cases in a muffin tin
- Bake in the oven for 25 to 30 minutes
Vegan banana cake