Vegan Cherry Bakewells
A vegan take on these classic cakes! Enjoy :)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.
Cooking tools:
- Mince pie foil
- Rolling pin
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Baking sheet
- Spoon
- Chef's knife
- Cutting board
- Kettle
- Cooling rack
Ingredients
- Cakes
- 75ml plain vegetable oil or sunflower oil (refined)
- 140g caster sugar, preferably golden (most sugar in the UK is vegan but always check. Tate & Lyle, Sainsbury’s etc are suitable)
- 1 tsp almond essence
- 1 tsp vanilla essence
- 200ml soya cream
- 100g plain (all-purpose) flour
- 2 tsp baking powder
- 85g fine polenta (cornmeal)
- 50g ground almonds
- 2 tbsp natural vegan yoghurt, eg soya or coconut
- 1-2 packets of vegan ready to roll shortcrust pastry eg Jus Rol
- Cherry jam (or any other jam of your choice…raspberry or strawberry works just as well)
- Decoration
- 115g icing sugar
- 1½ tbsp boiling water
- ¼ tsp almond essence
- Glacé cherries
- 15 mince pie foils eg http://www.lakeland.co.uk/14123/24-Mince-Pie-Foils
- NB Most glacé cherries are vegan. If they are coloured with Anthocyanins, this is natural colour derived from plant foods. Avoid any with E20 (cochineal, made from crushed insects!)
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