Animal Defenders International Vegan bake sale recipes

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1 Animal Defenders International Vegan bake sale recipes Raise money, and a smile, for the animals with these tasty treats that are sure to sell like hot cakes! Cheating cake! It could not be simpler than making a cake from a packet or a box. But have no shame because everyone will love them! Packet/Boxed cake mix Check ingredients, but many packet mixes for cakes are vegan. (Watch out for sneaky ingredients like whey powder). Many of the Betty Crocker packet mixes are okay. Substitute milk Simply use any plant milk, unless required only to add water. Substitute egg Ready- made egg substitute can be used. Alternatively, you can use any of the following instead: a mashed banana; a couple of teaspoons of cider vinegar; bicarbonate of/baking soda and baking powder; ground flax seed added to water; even a can of fizzy drink or sparking water! Icing Many of the ready- made Betty Crocker icing packs are vegan. You could even roll out royal icing over your cake and use spare icing to make decorations! To make the cake, mix together as per the instructions. For an extra fluffy mixture use an electric whisk to mix the batter for at least two minutes.

2 Simple cakes Straight forward one pan cakes with easy but delicious toppings Chocolate cake slab Chocolate sponge 1¼ cups flour 1 cup sugar One third of a cup unsweetened cocoa powder 1 tsp baking soda ½ tsp salt 1 cup warm water 1 tsp vanilla extract One third of a cup vegetable oil 1 tsp distilled white or apple cider vinegar Chocolate Icing ½ cup sugar 4 tbsp margarine 2 tbsp soy milk 2 tbsp unsweetened cocoa powder 2 tsp vanilla extract To make the cake Mix all the dry ingredients together well Add in the wet ingredients and mix well. Place the mixture in a greased or lined 8 x 8 inch square pan or dish or a round tin Place in oven and bake at 400 F (200 C) for about minutes, or until a knife comes out clean. Leave the sponge to cool when done. To make the icing Bring the sugar, margarine, milk, and cocoa to boil in a saucepan, stirring frequently. Reduce heat to a simmer for 2 minutes, stirring constantly. Remove from heat and stir for further 5 minutes. Stir in the vanilla, then pour the mixture onto the cake, spreading over the top immediately before the icing begins to cool. Add any sprinkles and leave to cool for an hour.

3 Vanilla sponge Vanilla sponge ½ cup (8 tbsp/100g) vegan margarine Two thirds of a cup (150g) sugar (use golden caster or baking sugar if possible) 1¼ cup (200g) self raising flour 1 tsp baking powder Seventh eighths of a cup (200ml) plant milk Few drops vanilla essence (optional if making normal sponge) Glacé icing 2¼ cups (225g) icing/powdered sugar 2-3 tbsp boiling water Optional ingredients include a few drops of vanilla or almond flavouring, or lemon/orange juice in place of the water Alternatively you can use the vanilla cream filling (see Black Forest gateaux recipe) as a frosting for cupcakes! For the cake Mix all cake ingredients in a bowl. Use an electric hand blender for speed if you have one! Place the mixture in a greased or lined 8 x 8 inch square pan or dish, or divide the mixture into cupcake cases in a muffin tin, filling two thirds of the way. Bake at 400 F (200 C/180 C fan) for approximately minutes. Check for a golden top to the cake and check that a toothpick comes out clean. For the icing Sift the icing/powered sugar into a large bowl. If using, a couple of drops of almond or vanilla flavouring. Gradually stir in water (or juice) until the mixture is the consistency of thick cream. Beat until the mixture is thick enough to coat the back of the spoon. Pour the mixture over the cake, using a large metal spoon or palette knife dipped in warm water to spread the mixture so it s smooth and glossy.

4 Banana bread 3 large ripe bananas (the darker the better!) One third of a cup (75g) vegetable oil or sunflower oil, plus extra for greasing ½ cup (100g) brown sugar 1 ½ cups (225g) plain flour 3 heaped tsp baking powder 3 tsp cinnamon/mixed spice Optional ingredients include dried fruit or nuts, seed or chocolate chips! Peel the bananas and mash in a bowl with a fork. Mix in the oil and sugar. Add the flour, baking powder and cinnamon or mixed spice. And mix together well Mix in any of the optional ingredients. Bake at 400 F (200 C/180 C fan) in a greased loaf pan/tin for 20 minutes. If the cake begins to brown cover with foil. Bake for another 20 minutes, or until a toothpick comes out clean.

5 Something a little more adventurous! If you feel like pushing your baking skills a little further, these cakes take a little more effort, but are completely worth it. Golden topped banana and walnut cake Walnut Cake 1 ½ cups (225g) plain flour (or use self- raising flour and reduce the baking powder to 2 heaped tsp) 3 heaped tsp baking powder ½ cup (1 tbsp/100g) brown sugar 3 tsp cinnamon or Mixed spice 3 large ripe bananas, mashed (the darker the better!) One third of a cup (75g) vegetable or sunflower oil One third of a cup (50g) pumpkin and sunflower seeds Two thirds of a cup (100g) crushed walnuts Golden icing 2 cups (200g) Icing sugar 4 teaspoons of cold water A few teaspoons of golden syrup To make the cake Mash the peeled bananas with a fork and mix in with oil and sugar. Add the flour, baking powder and cinnamon, and combine well. Add the seeds and crushed walnuts. Baked at 400 F (200 C/180 C fan) in a lined 8 inch cake pan/tin for about 15 minutes, before checking. Continue baking, checking every 5 minutes until a toothpick/cocktail stick, stuck into the middle of the cake, comes out clean. Stand to cool and then remove from the tin. To make the icing Sift the icing sugar into a bowl, add the water and mix into a thick paste. Add the golden syrup and make a thick mixture. To make sure it glazes the cake, without running off the edges too much, check the mixture is thick enough not to run off of a spoon. If it s really thick, use an icing/pallete knife or back of a large spoon, warmed in a glass of hot water, to spread the icing over the cake. Decorate with walnut halves!

6 Black Forest Gateaux Chocolate cake layers 1¼ cups flour 1 cup sugar One third of a cup unsweetened cocoa powder 1 tsp baking soda ½ tsp salt 1 cup warm water 1 tsp vanilla extract One third of a cup vegetable oil 1 tsp distilled white or apple cider vinegar Cherry filling ¾ cup sugar 2 teaspoons cornstarch Pinch of salt One third of a cup cherry liqueur or water if you do not want to include alcohol Two tins of cherries, drained Vanilla cream filling 1 cup dairy- free soy margarine 3 cups icing/powdered sugar ½ cup vanilla plant milk 1 teaspoon vanilla extract To make the cake Mix all the dry ingredients together well. Add in the wet ingredients and mix well. Divide the mixture equally between the two or three tins. Cook for around 20 mins at 400 F (200 C/180 C fan) and check by poking the cakes with a toothpick every 5 mins at a time until the tooth pick comes out clean. Leave the sponges to cool when done. To make the cherry filling Heat the sugar, cornstarch and salt in a pan until the sugar dissolves. Stir in the cherry liqueur or water. Add the cherries and cook until the sauce thickens. It can be a little runny as the juice can soak into the bottom sponge! To make the vanilla cream icing With an electric whisk or mixer, beat the dairy- free soy margarine until fluffy, about 1 minute. Turn the mixer or whisk speed down to low, and gradually add half of the powdered sugar. Add vanilla milk and extract, followed by the rest of the powdered sugar until mixed in. Turn the speed up to a higher speed for a further 2-4 minutes more for extra smooth filling. Construct your cake! Place the cherry filling over the first sponge and let the juice soak in. If you have only one more sponge, place the cream on top of the cherries. If you have two more, place the next sponge on top of the cherries and the cream on top of that. Place the last layer of sponge on the cream. For the topping, cover with cream and place some cherries in the middle (as pictured). Alternatively layer cream around the edge and garnish with your choice of glace cherries, chocolate shavings or maybe chocolate chips!

7 Strawberry cheese(less) cake Cheesecake topping 10 oz (280g) silken tofu 8 oz (½ lb/220g) strawberries, stems removed and halved 4 tbsp sugar ¼ cup sunflower oil 2 teaspoons vanilla essence ¼ cup soy milk Biscuit base 8 oz (½ lb/225g) crushed biscuits One third of a cup (60g) vegan margarine, melted Optional topping Sliced strawberries Packet of vegan jelly crystals To make the base In a bowl, mix together the crushed biscuits and melted margarine. Press the mixture into the bottom of a round tart or spring form tin and press firmly into bottom and sides of tin. Bake in the oven at 400 F (200 C) 6 for 8 minutes. To make the cheesecake topping Combine the tofu, strawberries, sugar, sunflower oil, vanilla essence and soy milk in a blender. Blend for several seconds on medium speed. Spoon the strawberry mixture evenly over the baked biscuit. Return to oven and bake for about 30 minutes. Allow the cheesecake to cool and set for 10 minutes. To make the topping (optional) Slice strawberries and place on top of the cheesecake. Make the jelly and leave to cool until it is just warm. Pour the jelly to form about a one third inch layer on top of the cheesecake and place in the fridge to set. Good luck we look forward to hearing how your bake sale went! Animal Defenders International international.org US: 6100 Wilshire Boulevard, #1150, Los Angeles, CA Tel: (323) UK: Millbank Tower, Millbank, London SW1P 4QP Tel:

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