Vegan cakes and bakes: these are all easy to make and it is good to be able to provide vegan eats at church events and the like. It is also a good idea to offer plant based milks too.
Chocolate Cake
100g vegan margarine
150g sugar (I use brown)
1 tbsp chia or camelina seeds
25g cocoa
175g flour (I use spelt flour) plus 1 tsp baking powder and 1/2 tsp bicarbonate of soda
50g dates
Oat milk
Soak seeds in 3 tbsps warm water – they will gain jelly-like texture
Melt the margarine.
Chop the dates and add along with the sugar, cocoa, raising agents and flour.
Add the seed mix (this is an egg replacement).
Add enough milk to bind to a soft dropping consistency.
Tip into a tin (approx 300x200mm) lined with baking parchment.
Bake at 170C till spongey and firm – about 20-25 minutes
Flapjack
100g vegan margarine
3 tbsps of sugar (I use brown)
2 tbsps of syrup
200g oats or thereabouts (NB use gluten free oats for a gluten free bake)
Melt the margarine.
Add the sugar and syrup.
Add the oats – if it still seems very syrupy you can add some more oats.
Tip into a tin (approx 300x200mm) lined with baking parchment.
Bake at 170C till golden brown – about 20minutes . Cut into pieces whilst still hot.
Shortbread
200g vegan butter
220g flour (I use white)
50g polenta
50g sugar (I use white)
Rub the butter into the flour.
Add polenta and sugar and mix.
Tip into a tin (approx 300x200mm) lined with baking parchment.
Bake at 160C till pale gold – about 20minutes . Cut into pieces whilst still hot.
Rockbuns
75g vegan butter
220g flour (I use spelt flour) plus 1 tsp baking powder
50g sugar
75g sultanas/ raisins/ currants
1 tbsp chia or camelina seeds
1tsp ground nutmeg
Oat milk
Soak seeds in 3 tbsps warm water – they will gain jelly-like texture
Rub butter into flour.
Add nutmeg, sugar and dried fruit.
Add seed mix
Add enough milk to create a dry dough.
Place spoonfuls in ‘rocky’ lumps on a greased baking tray. This should make about 8.
Bake at 170C till golden – about 15- 20minutes .
The Green Tau 
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