4
Dutch Eggless Cakes
Recipe by
Easy
25 Mins
INGREDIENTS:
- 75g Vegan Butter, melted
- 120g Caster Sugar
- 60g Crackd® The No-Egg-Egg®
- 180ml Plant Based Milk
- 1tsp Lemon Juice
- 1 Lemon, Zested
- 225g Self Raising Flour
- 1tsp Baking Powder
- 1tsp Cornflour
METHOD:
- Line a baking tray with baking parchment and set the oven to 160C/150C Fan.
- Whisk the melted vegan butter and sugar together.
- Whisk the Crackd® The No-Egg-Egg®, plant milk, lemon zest and lemon juice together and pour into the sugar/butter mixing well
- Sieve the flour, baking powder, cornflour into the wet ingredients and turn together with a spoon until fully combined.
- For best results use an ice cream scoop to portion the batter onto the baking tray
- Place in the oven for 15-20 minutes until the tops turn golden brown.
- Remove from the tray and place on a wire rack to cool.
- Serve simply buttered or with fresh fruit and a dollop of vegan cream or vegan icecream.
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