Tuesday, 5 November 2013


I have been experimenting with baking without eggs as they are on our shortlist of things that Nate reacts to. I liked the pancakes we had been served at the MomenTums launch so decided to tweak the batter to make cakes and to match what I had in the cupboard already (it was 6pm on a Sunday, no chance of getting to the shops)

I used this mixture to make a scotch type pancake and cakes

1 cup of Gluten free Bread flour blend
1 1/2 teaspoons baking power
2 teaspoons lemon juice
1 can Coconut Cream
1/2 Coconut milk (I use Koko)
4 Dessertspoons Sugar

Mix the dry ingredients and then add the wet ingredients, mix well. If you are making cakes fill up cupcake cases and bake in a preheated oven for 13/15 minutes at 180 C
Pancakes - I left the batter while the cakes were baking and then heated up a non stick frying pan with a little oil, ladle in some of the mixture to make a pancake roughly 7cm in diameter cook them for a few minutes until golden (when you see lots of bubbles on the surface that's a good time to turn them) and then turn them over and cook until golden

Cooking the pancakes

These are the first cakey cakes I've made since baking without eggs, a lot of vegan cakes end up very oily or heavy, these are lovely and light. We then decorated them with a little icing.

These cakes didn't last long

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