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4

Dutch Eggless Cakes

Recipe by
Easy
25 Mins

INGREDIENTS:

  • 75g Vegan Butter, melted
  • 120g Caster Sugar
  • 60g Crackd® The No-Egg-Egg®
  • 180ml Plant Based Milk
  • 1tsp Lemon Juice
  • 1 Lemon, Zested
  • 225g Self Raising Flour
  • 1tsp Baking Powder
  • 1tsp Cornflour

METHOD:

  1. Line a baking tray with baking parchment and set the oven to 160C/150C Fan.
  2. Whisk the melted vegan butter and sugar together.
  3. Whisk the Crackd® The No-Egg-Egg®, plant milk, lemon zest and lemon juice together and pour into the sugar/butter mixing well
  4. Sieve the flour, baking powder, cornflour into the wet ingredients and turn together with a spoon until fully combined.
  5. For best results use an ice cream scoop to portion the batter onto the baking tray
  6. Place in the oven for 15-20 minutes until the tops turn golden brown.
  7. Remove from the tray and place on a wire rack to cool.
  8. Serve simply buttered or with fresh fruit and a dollop of vegan cream or vegan icecream. 

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