This page is for recipes that our wonderful Belles have baked for our meetings.
First up is a vegan vanilla sponge delight from our amazing previous Pres Joanne via Ms. Cupcake
INGREDIENTS:
400g (3 cups + 2tbsp) self-raising flour
240g (1 cup + 3 tbsp) caster sugar
2 tsp baking powder
400ml (1 2/3 cup) soya or rice milk
160 ml (2/3 cup) light rapeseed (or other flavorless oil – sunflower, for instance!)
2 tbsp vanilla extract
METHOD:
Grease two round 20cm, 23cm or 25cm (8′, 9′ or 10′) cake tins and preheat oven to 180C/350F/gas mark 4
In a large bowl, mix the flour, sugar and baking powder together. Add the soya milk, oil and vanilla, stirring with a metal spoon until just combined. Tap the bowl on to the work surface to stop the raising agents working too quickly – you will see the bubbles pop. Spoon half of the cake mixture into each of the cake tins and tap the tans on the work surface to pop the bubbles again.
Bake for about 18-20 minutes or until a toothpick, inserted into the middle of the cake, comes out clean. Cool for about 10-15 minutes in the tins and then transfer to wire racks to cool completely.
For more of our favourite cakes, follow the links:
Vegan chocolate cake (Additional icing: cup and a half of icing sugar, 3/4 tablespoon cocoa and a little hot water)
Banana Bread + cream cheese + icing sugar + vanilla + rum (dash of), icing
Mary Berry Chocolate Fudge Cake
Vegan Sugar Cookies (always add glitter/icing sugar for decoration!)
Coconut, Cardamom and Pistachio Ladoo
Butterfly Crafts – Oatmeal, Chocolate & Raisin Cookies
Helen’s adapted Madiera Cake a Go Go
Cambridge Blue Belles WI 