Eggless Cakes

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Eggless Cakes

Vegan Cakes

Rosehip Teabread (vegan)

Preheat the oven to 180C/350F/gas mark 4

Use a 450g/1 lb loaf tin.

A subtle change in flavour could be made by varying the type of tea, try peppermint or camomile.

Mix together the tea, raisins, sultanas and mixed peel and leave to soak at least 8 hours or overnight.

Lightly grease the loaf tin and line with greaseproof paper. Add the soya milk, flours, sugar and baking powder to the tea and plumped fruit. Mix well and pour into the prepared tin. Bake in the oven for 1 hour or until the cake shrinks away from the sides of the tin and feels firm to the touch. Leave for ten minutes to firm up in the tin, before turning out on to a wire rack to cool completely.