Vegan Cake

For the last couple of months I've been trying to bake the perfect vegan cake, fluffy, light and moist... and here it is :)

Makes 1 cake:
All-purpose flour (1 1/2 cup)
Baking powder (2 tsp)
Extra virgin olive oil (1/2 cup)
Maple syrup (1/2 cup)
Water (1/2 cup)
Lemon (juice of 1)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients, except the lemon juice, in a large bowl. Add the lemon juice and mix well.
4) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, until the top is golden brown.

Oat&Banana Skillet Cookies

Makes 10-12 cookies:
Rolled oats (60g)
Quinoa flour (20g)
Maple syrup (2 tbsp)
Banana (1, mashed)
Nuts (2 tbsp, chopped)
Vanilla extract (1/2 tsp)
Cinnamon (1 tsp)
Baking soda (1/2 tsp)
Baking powder (1/2 tsp)
Unrefined coconut oil (3 tsp, for cooking)

1) In a bowl, mix together all of the dry ingredients.
2) In another bowl, mash the banana, add the maple and the vanilla.
3) Stir the wet into the dry until just combined. The batter should be thick.
4) Heat a skillet over med-low heat and add 2 tsp of coconut oil.
5) Spoon the batter into the pan and press down lightly.
6) Cook until the bottoms are golden brown and then flip.
7) Repeat the process with the rest of the dough.
8) Place on a cooling rack, and they will firm up a bit more once cooled.

Mango Fool

Serves 4:
Mango (300g)
Maple Syrup (1tbsp or muscovado sugar)
Soy Whip Soyatoo (300ml)

1) Peal the mango and place the pulp in a food processor with the maple syrup, blend to make a purée.
2) In a large bowl, whisk the soy whip until soft peaks form when the whisk is removed, then gently fold the mango mixture, until just combined.
3) Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 2 hours.

Summer Trifle

Serves 2:
Oat Cookie (1 - big)
Natural Soy Yofu (125g)
Red fruits jam (1 tbsp)
Strawberries (6)
Maple Syrup

1) Crush the cookie and place in the bottom of the serving bowl.
2) Slice the strawberries and mix with the maple syrup.
3) Add in each bowl 2 spoons of yofu, strawberries, more yofu and a spoon of red fruits jam.

Strawberry Mousse

Serves 4:
Strawberries (125g)
Maple Syrup (1tbsp)
Soy Whip Soyatoo (200ml)

1) Place the strawberries in a food processor with the maple syrup and blend to make a purée.
2) In a large bowl, whisk the soy whip until soft peaks form when the whisk is removed, then gently fold the strawberry mixture, until just combined.
3) Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 2 hours.