I was challenged to make a vegan cake for a member of our fellowship group (The Pudding Club). We began as a confirmation class for adults, meeting over a meal, and have continued to meet once a month with pudding. This week we met for the first time since lockdown, and I wanted to give everyone a treat, so I scheduled the meeting and delivered these mini-puddings along with our study booklet.
It is only ‘almost vegan’ as I was given permission to use eggs from our own very free range chickens who live the life of reilly. If you wanted to go fully vegan you will need to substitute the eggs with mashed banana (1/4 cup per egg). Being a banana-phobe I haven’t tried this alternative, but I imagine it would work well with the other ‘tropical’ ingredients.
- 175g Self-raising flour
- 65g Cocoa powder
- 115g light muscovado sugar
- 150ml cooking oil
- 150ml fruitjuice (orange and mango worked really well)
- 2 eggs (or 1/2 cup mashed banana)
- 5 kiwi fruit
- golden syrup
- Set the oven to 160c/ Gas 3
- Grease either a large flan dish, or individual ramekin dishes.
- Peel and slice the kiwi and display them in the bottom of the dish(es).
- Liberally cover the kiwi with golden syrup.
- Mix together the remaining ingredients and pour the batter over the kiwi.
- Pop in the oven for 15 minutes to cook, testing with a skewer to see if they are cooked.
- Once the cake mixture is cooked through, remove from the oven. Tip the puddings upside down onto a plate so that your display of fruit can be seen.
- Serve warm, with additional syrup, chocolate sauce, ice cream, or custard.