Ingredients:

• 275g Self Raising Flour
• 200g Caster Sugar (+ 1 tbsp for topping)
• 1tsp Baking Powder
• Zest of 1 Lemon
• 100ml vegetable oil
• 170ml cold water
• Juice of ½ lemon (+ ½ lemon for topping)

Method:

1. Preheat oven to 200C/ 180C fan oven/ Gas Mark 6.
2. Grease and line a loaf tin.
3. Mix together the flour, sugar, baking powder and zest in a large bowl.
4. Add the juice, oil and water and mix thoroughly until smooth.
5. Pour into the lined loaf tin and bake for 30mins or until a skewer comes out clean.
6. Sprinkle 1tbsp caster sugar over the top of the cake.
7. Pour remaining juice (½ lemon) over top.
8. Leave to cool in the tin for 10mins then remove.

From BBC Good Food, adapted by Kim (@adventureandcake)

Ingredients:                  

Dry ingredients:

• 3 cups of self-raising flour
• 2 cups of sugar (can be less)
• 2 teaspoons of Baking powder
• Pinch of salt

Wet ingredients

• 1¾ cups soya, almond or rice milk
• 1 cup of oil (rapeseed or sunflower)
• ¼ cup white or apple cider vinegar
• 1 tablespoon pure vanilla or almond extract

Method:

1. Whisk together the dry ingredients in one bowl.  Whisk together wet ingredients in another bowl.  Pour the wet mixture into the dry mixture and whisk until just combined.  Do not overmix.
2. Pour into two 9” round cake tins, greased and lined.  Cook at 175c in a Fan oven for about 28 mins or until a skewer inserted into the centre of the cake comes out almost clean.   Cool on a cooling tray and then fill with jam or jam and butter (vegan marg) cream.
3. If not eaten quickly best kept in a fridge.

Sandy

Here is Angie’s previously secret recipe carrot cake, unveiled to the world at the Egg-free Cookery Demo on 3 February, 2018 in Todmorden. Shhh!

Prep time 15 mins. Cooking time 35-45 mins.

Cake ingredients

• 150ml oil (sunflower or other neutral oil)
• 15tbsp unbeaten aquafaba (chickpea water)
• 225g light muscovado sugar
• 200g grated carrots
• 300g plain flour
• 4tsp baking powder
• 1tsp allspice
• 2tsp cinnamon
• 50g sultanas
• 50g walnuts

Frosting ingredients

• Two tubs of Toffuti cream cheese
• Juice of 1 lemon
• 1tsp vanilla bean paste
• Pinch of Himalayan pink salt
• A handful of walnut pieces to decorate

Method

1. Preheat the oven to 180C/fan 160C/gas 4. Grease a deep cake tin and line with baking parchment.
2. Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened.
3. Fold the carrot in, then gently stir in the flour, baking powder and spices. Once the batter is thoroughly mixed, stir in the sultanas and walnuts. Don’t overbeat or the cake won’t rise.
4. Bake for 35-45 mins. Test with a skewer; if it comes out clean, it’s ready. If not, leave in a little longer and check every 5 minutes.
5. Cool the cake in the tin for 10 mins, then turn out onto a cake rack.
6. Mix together the frosting ingredients with an electric whisk.
7. Once cool, cover the top and sides with the frosting then scatter walnut pieces on top.