Posted on the 23rd September 2021
In June 2020, we held Animal Aid’s first Vegan Bake Off to give our supporters a chance to showcase their creations and show how easy it can be to cook with cruelty-free ingredients. This summer, our Bake Off returned and this time with a junior category too!
Once again we received lots of wonderful entries with a huge variety of recipes, proving that whatever your favourite treat is, it can easily be made vegan.
We were so impressed with our supporters’ creativity in all of the wonderful entries they submitted. We uploaded all of the photos to our Facebook page and the entries with the most likes, comments and shares went through to our final. Our judging panel: vegan food blogger Aaron Calder, last year’s winner Joy Besford, and Tom from Project Vegan Baking, then had the difficult job of selecting our winners and they chose…
If you would like to create these delicious recipes for yourself, Sandra has shared her recipe and Rosie used Ms Cupcake’s recipe.
Over the Rainbow Bridge Cake
Cake Ingredients
8ozs self raising flour
3 cracked egg replacement
4ozs caster sugar
50 grams vegan butter vitalife
Filling Ingredients
Home made raspberry jam
Buttercream filling consisting of: icing sugar, vitalife butter & hint of Madagascar essence
Decoration Ingredients
Buttercream made from: icing sugar, vitalife butter, 2 drops Madagascar essence
Vegan marzipan, colouring and sprinkles
Rice paper butterflies & edible flowers
Instructions
Pre-heat oven 160′ gas mark 4
Mix butter and sugar together
Add flour and egg replacement
Fold gently in
When done divide into 2 x 7inch tins
Bake for 25/30 minutes
When cooked leave to cool
Add filling and decorate
We’re so grateful to everyone who took part, our wonderful judging panel and the very kind Mr Organic for donating prizes for our winners.
If you’d like to keep up to date with our latest news and be notified when our next bake off is launched, please sign up for our e-news.
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