It's been a good year for both vegan chocolate eggs and accidentally vegan hot cross buns.
My excuse for not being a better blogger this week is that we're away on holiday in Dorset at the moment.
We made 2 cakes for the day itself, a standard chocolate buttercream and a made up almond marzipan one. I substituted 100g flour for 100g ground almonds and vanilla essence for almond in my standard sponge. I then added a layer of marzipan to the batter and cooked at a lower temperature for an extended period. The resulting cake got covered with marzipan and lightly grilled.
It tasted pretty damned good, but was quite moist and would be better suited as a bakewell tart sponge rather than a cake in its own right. I'll blog it if I ever get round to it (there is some shortcrust pastry that needs using as it happens.......)
New online vegan shop launched
8 hours ago