20th January 2022
Coffee but not cake? I am surprised how often cafés have oat milk but no vegan cakes. I hope that by asking for a vegan cake I may prompt them to consider expanding their offerings. Sometimes people think that making vegan cakes is tricky or that the results will be unpalatable – but this is not so.
This recipe is adapted from a childhood favourite, Quaker Oats’ Melting Moments
250g margarine 175g sugar
300g self raising flour (or plain and add baking powder)
1 tsp egg replacement powder Oat milk to bind
A bowl of porridge oats Dried cranberries/ glacé cherries
Cream the sugar and margarine till soft. Stir in the flour and egg replacement powder. Mix to firm dough using a little milk as necessary.
Take teaspoons of the mixture and gently squeeze into a round ball and roll in the porridge oats. Place onto a greased baking tray. Flatten slightly and press a cranberry/ cherry into the middle.
Bake at 175C until lightly golden – about 15 minutes.