- 2 "eggs" worth of egg replacer + water
- 4oz self-rasing flour
- 4oz sugar
- 4oz vegan butter
- 2-3oz shredded dried coconut
- dark chocolate
To cook:
- Mix everything dry in a bowl, then mix with butter, then add water last till a smooth-ish texture.
- Scoop into the cases
- bake at 180 degrees for about 30mins, or until brown
- melt dark chocolate over a bowl of hot water
- drizzle with a spoon!
These cakes turn out really light and fluffy! I have baked vegan cakes for years and can never get this light fluffy texture without the use of egg-replacer, i have tried oil, soya milk and banana alternatives but egg-replacer works best in my opinion!
Even my non-vegan housemates love them! (in fact i had to cook two batches in two days!)