CANNOT believe it's nearly Easter weekend! To cheer you up a little we have added a special brownie box to our online shop - if you order today we will do our best to deliver to you before Easter. Instead, If you fancy baking and cooking at home for yourself, your family and flatmates remember that we have 2 free e-books available to download from our website: the Vegan Christmas Feast and Our Best Sweet Treats Yet, both including easy recipes you can make at home.
Also, our blog is constantly updated with even more recipes and food hacks you can play around with!
Today we are sharing our Easter cake recipe: Sponge cake with pear, vanilla and almond buttercream. Here is our easy recipe for Hot Cross Buns.
450g self-raising flour
100g ground almond flowers
340g caster sugar
1 tsp baking powder
1 tsp baking soda
a pinch of salt
400ml dairy-free milk
150ml sunflower oil
1 tsp vanilla essence
1 tsp almond essence
1 tbsp apple cider vinegar
You will also need about two medium pears, baking paper and vegan butter to grease the baking tins.
1 1/2 cup margarine
1 pound icing sugar
3 tbsp of almond essence
2 tbsp soy milk (cold)
Preheat oven to 160C.
Sift all the dry ingredients in a large bowl, so you don’t have any lumps. Combine all the wet ingredients in a separate bowl.
Add the dry mix to the wet ingredients and stir well until you get a smooth batter. Peel and deseed 2 pears. Use a food processor to make them into a pulp. Line three 8” baking tins with baking parchment, while greasing the sides with vegan butter (I did 3 layers here). Divide the batter evenly into the three tins and even it out with a spatula.
Bake for 35 min. Take the trays out of the oven and let the sponges cool down thoroughly before taking them out. Spread the buttercream on one side of each sponge. Place them, one on top of each other, making sure the frosting is spread consistently between each layer. Finally, have fun decorating your cake however you like!
Don't forget to add love to your ingredients!