Orange Vegan Easter Cakes
Happy Healthy Holidays!
Pretty little orange vegan Easter cakes that use soya milk, vegan dark chocolate and vanilla essence. Whizzers mini eggs to decorate.
2 cups self raising flour
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/2 cup superfine sugar
5 tablespoons of sunflower oil
1 cup of soya milk
Juice and rind of 1 orange
1 teaspoon vanilla essence
1 bar dark chocolate
Whizzers mini eggs or other sweets to decorate
Paper cake cases (this makes about 25 small cakes)
Preheat oven to 350-degrees.
Combine the dry ingredients then stir in the oil, soya milk, juice and rind and vanilla essence.
Put a couple of teaspoons of mixture into each cake case (if using small cases) and bake for about 15 minutes or until done.
Allow to cool, then melt the chocolate and spread on top of the cakes. Decorate each cake with one mini egg or other sweets of your choice.
Chocolate Nests with Tiny Eggs
3 breakfast wheat biscuits (ie: weetabix), crumbled
1 large bar vegan chocolate
Mini eggs (Whizzer's, or make your own with marzipan or vegan fondant icing)
Patty or muffin tin
Paper cake or muffin cases - 10 to 20 depending how big you make the nests
Place your paper cases in the tin. Melt the chocolate and stir into the crumbled weetabix. Put a spoonful of the mixture into each case and shape with the spoon into a rough 'nest' shape. How big or small you make these is entirely up to you! Leave to cool and set (in the fridge is fastest). Then place two or three mini eggs in each nest - simple!
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The account books of England's Edward I shows that 450 colored and gold-leafed Easter eggs were sent as gifts and they cost 18 pence.