Recipe By

Dutch Eggless Cakes

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

Easy

Serves

4

Cooking time
20 Mins
Recipe By

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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