Recipes

8 recipes found.

Black Forest Gateau

A yummy recipe from Karen, expert vegan skier.

• Type: Cake/Muffin
• Difficulty: Experienced
• Preparation: Bake
• Prep time: 20 minutes
• Cook time: 45 minutes
• Servings: 10
• Yields: one large cake

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Photo: Sophie's chocolate muffin Chocolate Banana Muffins

The great benefit of this recipe is that it requires no specialist ingredients at all. You can buy them all in a resort supermarket. Baking powder may be the hardest, but most chalets have this anyway. Use whatever raising agent you have to hand.

If you buy bags of very ripe bananas cheaply, this is a nicely low-cost recipe. It's so easy kids can make it (with oven help).

If you want to add a bit of luxury, fold in a large handful of chopped vegan dark chocolate (such as Llindt Excellence) when you add the chopped banana.

• Type: Cake/Muffin
• Difficulty: Kids
• Preparation: Bake
• Prep time: 10 minutes
• Cook time: 15 minutes
• Servings: 12
• Yields: 24 small muffins

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Convert Your Own Cake

Vegan cakes are very easy to make and don't taste any different to egg-cakes, so you can simply make one cake for everyone to share, which makes life a lot easier!

There are three alternative ways to make a vegan cake, the first being the least effective at altitude, the third usually being the best:

1. use a standard cake recipe and replace:
   • replace eggs with egg replacer (gives a bit of a dry taste, so we prefer the alternatives below)
   • replace butter with the same amount of vegan marg, or two thirds the amount of veg/olive/sunflower oil
2. use the above butter alternatives, and instead of the egg replacer try using all the following together:
   • a teaspoon of baking powder (as well as using self-raising flour)
   • some fruit puree, such as banana or cooked apple, or some soya yoghurt
3. follow a vegan cake recipe, of which there are many on the Internet and some of my favourites here.

• Type: Cake/Muffin
• Difficulty: Experienced
• Preparation: Bake
• Prep time: 15 minutes
• Cook time: 45 minutes
• Servings: 8
• Yields: a cake

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Fruit Puree Cake

• Type: Cake/Muffin
• Difficulty: Experienced
• Preparation: Bake
• Servings: 10
• Yields: one cake

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Photo and muffins by Sophie Peach and Ginger Muffins

These American muffins rise really well, even at high altitude. Incredibly yummy too, so very popular at tea time. You can make them small or large, but small works well for chalet tea and kids. They are inspired by recipes on the Veginity website, which is well worth a visit.

If you don't have measuring cups use a small/medium mug or large teacup.

• Type: Cake/Muffin
• Difficulty: Beginners
• Preparation: Bake
• Prep time: 10 minutes
• Cook time: 25 minutes
• Servings: 12
• Yields: 12-20 muffins, depending on size

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Pineapple Coconut Cake

Adapted from Graeme Reekie's delightful 'teaching your granny not to suck eggs' recipe book.

• Type: Cake/Muffin
• Difficulty: Easy
• Preparation: Bake
• Prep time: 10 minutes
• Cook time: 50 minutes
• Servings: 16
• Yields: one cake

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Photo: laurat of flickr.com Serious Carrot Cake for Hungry Skiers and Snowballers

It doesn't have any sugar in because it doesn't need any. Adapted from "Cook Vegan". Great for teatime, and can be eaten by itself or with marg or nut butter.

It's a pretty fool proof recipe, so beginners do give it a go, we just labeled it "experienced" as the ingredients list is fairly long.

• Type: Cake/Muffin
• Difficulty: Experienced
• Preparation: Bake
• Prep time: 20 minutes
• Cook time: 50 minutes
• Servings: 8
• Yields: one medium sized cake

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strawberry coconut cake Strawberry Coconut Cake

• Type: Cake/Muffin
• Difficulty: Experienced
• Preparation: Bake
• Prep time: 15 minutes
• Cook time: 45 minutes
• Servings: 10
• Yields: one cake

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