Vegan Traybake Food

VEGAN OLD SCHOOL DINNERS JAM AND COCONUT SPONGE (TRAYBAKE)

Steps:

• Preheat oven to 160 Fan/ 180 Celsius/ 350 Fahrenheit/ gas 4.
• Grease the baking dish and line with greaseproof paper if necessary.
• Add dry ingredients to a mixing bowl.Mix.
• Add wet ingredients.Mix to a smooth batter.
• Scoop the cake batter into the baking dish. A spatula is amazing as it helps scrape all the batter off the bowl.
• Place baking dish on the middle shelf of the oven.
• Bake for 25-30 minutes depending on your oven. Fan ovens are often faster to bake. Check the traybake after 25 minutes.Cake is ready when risen, lightly golden and a skewer inserted comes out clean.
• Leave the cake for about 20 minutes and then carefully remove from the tin to cool on a wire rack.Or simply leave in the tin to cool. It will be fine.Carefully peel away the baking paper.
• Once cool finish the sponge by adding the decoration.
• Whip your jam with a spoon to loosen it up and make it easier to spread. Spread over your cake.
• Sprinkle coconut over the jam to cover.
• Slice into 12 pieces.

VEGAN CHOCOLATE PARTY TRAYBAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil a 23 x 33cm baking tin (at least 4cm deep) and line the bases and sides with baking parchment. Whisk the milk and vinegar together in a jug - the milk should curdle slightly. Set aside.
• Whisk the sugar, oil and vanilla extract together in a bowl, then whisk in the yogurt, making sure to break down any sugar lumps. Pour in the soured milk and mix well.
• Sift the flour, cocoa powder, baking powder, bicarbonate of soda and ¼ tsp salt into a separate bowl and stir well to combine. Gradually whisk the wet ingredients into the dry until you have a smooth batter, but be careful not to over-mix.
• Pour the batter into the tin and bake for 30-35 mins, until well risen and springy, and a skewer inserted into the centre comes out almost clean. A few sticky crumbs are fine, but the mixture should not be wet.
• Leave the cake to cool in its tin for 20 mins, then carefully turn out onto a wire rack to cool completely. It will be delicate so be gentle. The sponge will keep, covered, at room temperature for up to two days.
• For the vegan buttercream, melt the chocolate in the microwave or a bowl set over a pan of simmering water. Leave to cool. Beat the spread and vanilla on high speed in a stand mixer for a few minutes until pale and fluffy. Add the icing sugar gradually, beating on slow to start with, then turning up the speed to max until the mixture is light and creamy. Pour in the cooled chocolate and combine thoroughly, add a splash of plant milk if the icing is very stiff. Chill the buttercream for at least 30 mins before using.
• When the cake is completely cool, spread the icing over the top and decorate with the sprinkles, if you like. Keep the cake in the fridge to stay firm, then remove 1 hr before serving. Will keep, covered, in the fridge, for up to three days.

ROASTED ROOT VEG TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 5. Tip the roots, potatoes and garlic cloves into a large roasting tin. Nestle the herbs in amongst them, then drizzle with olive oil and toss, so everything is well coated. Season and roast for 50 mins, or until all the vegetables are tender.
• Squeeze the roasted garlic out of its skin and blitz with the rest of the dressing ingredients. Alternatively, you can whisk these together in a small bowl. Toss the roots in the dressing, scatter over the nuts, feta and serve.

VEGAN RASPBERRY SPONGE TRAYBAKE

Steps:

• Line a 30cm x 20cm baking tray with baking parchment. Preheat the oven to 220C/fan 200C.
• In a small bowl, add the vinegar to the soya milk and give them a stir (this will make the soya milk curdle and thicken); set aside.
• Sift the flour into a large mixing bowl and then add the sugar, baking powder, oil and vanilla essence. Pour in the curdled soya milk/vinegar mixture and stir to mix thoroughly.
• Fold in the frozen raspberries. Pour the mixture into the baking tin and bake until firm and springy to touch and a toothpick inserted into the middle comes out clean (about 20-25 min).
• When the cake is done, take hold of the edges of the baking parchment and lift the cake out of the tin and on to a cooling rack, baking parchment and all, and leave to cool.
• Once the cake has cooled, pour a little boiling water onto a few raspberries and press with the back of a spoon to extract a pinkish raspberry-flavoured liquor. Half fill a teacup or small bowl with icing sugar and start to add the pink liquid a little at a time, stirring continually, and adding more icing sugar if necessary, until you have thick pouring consistency. Drizzle the pink icing backwards and forwards across the cake in whatever pattern takes your fancy and cut into slices to serve.