Rainbow cake

Ingredients:

130 g flour

1tsp baking powder

100 g soft tofu

70 g sugar

1/2 tsp vanilla extract

food colouring 

Sift together flour and baking powder

In another bowl, mix sugar and tofu

Add flour mix and vanilla extract

Mix until dough is smooth

Devide into four parts and add food colouring.

Chuck the different colours dough in the dish. 

At gas mark 5 bake for 25 to 30 minutes. 

Add frosting if you feel like giving yourself a sugar high. 

Enjoy!

Vegan fat-free rainbow cake full of e numbers. 

I can't decide whether that's the most or least hippie thing I've ever made.

Vegan double chocolate cake with banana surprise

ingredients:

175g flour
1 ts baking soda
1/2 ts salt
45g cocoa powder
90g veg. margarine
150g sugar
2 Ts water
240ml soy milk
1 ts vanilla extract
1/2 ts ground cinnamon
100g dark chocolate
1 banana

Stir together flour, bicarbonate of soda, salt, cinnamon and cocoa powder.
In a separate bowl, blend together margarine, sugar and water until fluffy
Add this to flour mixture as well as soy milk and vanilla
Mix gently until the dough is smooth

Pour the dough into a cake form
Chop/break the chocolate into chunks
Peel the banana and together with the chocolate drop it in the cake dough

At gas mark 5, bake for about 30mins or until no dough sticks to a wooden knitting needle that you use to check your cake because your kitchen is massively underequiped.

Let cool and enjoy

Or get impatient and enjoy while still warm. The melted chocolate makes a mess, but tastes lovely.

Old Vienna apple strudel

Dough:

300g flour

125ml warm water

1 egg

1 Tsp oil

1 Tsp vinegar

salt

Throw in a bowl and mix till the dough is smooth. Cover with a cloth and leave for 1-2 hours in a warm spot.

Filling:

4-6 apples (depending on size) I like Bramley or Boscop.

lemon juice

150 g sugar

1 Tsp cinnamon

100 g raisins

50 g chopped almonds

4 Tsp bread crumbs

Also needed: powdered sugar and butter

Peel and cut apples into thin slices and immediately put lemon juice in the bowl. Mix sugar, cinnamon, raisins and almonds in a bowl, then add to apples and mix.

Take a dish cloth (clean, ironed and without seams in the fabric) and sprinkle some flour on it. Roll the dough so it's equal thickness, then pull it on the back of your hands. Lay it on the cloth and pull until it's so thin you can read love letters through the dough. Cut off the thick edges, then brush with warm butter.

First chuck on the breadcrumbs, then the apple/sugar/raisin mix. Fold over the edges of the dough, then lift the cloth from one side and use it to roll the strudel. Lift it on a prepared baking tray, brush with butter and bake at around 200° for 20-30 minutes (depending on the thickness of the strudel and on how thinly you chopped the apples.)

vegan gingerbread cupcakes

dry ingredients:

230gr flour

1tsp ground cinnamon

2tsp ground ginger

1tsp baking powder

1/2tsp baking soda

wet ingredients: 

200ml vegetable oil

150ml soy milk

80ml maple syrup

80ml molasses

whisk dry ingredients into wet ones

add 80gr chopped crystalized ginger and 1tsp chopped lemon zest

pour into paper cases

bake 15-20 mins at 150° overheat until tops are golden brown

Kitchen like a murder scene. 

Frosting:

100 gr veg. margarine

100 gr. veg shortening

800 gr icing sugar

1tsp vanilla essence

whisk margarine and shortening together until smooth

slowly add sugar and vanilla and whist 10 mins until the frosting is fluffy like a sweet cloud. 

Orange food colouring adds that extra touch of... in-joke. 

Addapted from this recipe over at PostPunkKitchen.