Vegan VE Day Bakes

Victory in Europe (VE) Day on 8 May 1945 saw Britain and its Allies formally accept Nazi Germany’s unconditional surrender after almost six years of war.
At 15:00, Prime Minister Winston Churchill announced on the radio that the war in Europe had come to an end, following Germany’s surrender the day before.
Spontaneous celebrations broke out across the country and the Queen, then Princess Elizabeth, and her sister Princess Margaret, ventured out with a group of friends to experience the excitement in London.
(VE Day: UK marking 75th anniversary of end of WWII in Europe, BBC News, 8-5-2020)

We are looking forward to our Tea & Cake in the Front Garden to celebrate the 75th Anniversary of VE Day. There is not huge amount of options for Vegan bakes in the shops, so I created some last night that were really easy to do (except for the icing, which is totally optional). I am glad that Elmlea have started selling a Vegan cream substitute without inflating the price.

Vegan Gingerbread

Ingredients for Vegan Gingerbread

110 g Stork Baking Block

120 g Caster Sugar

60 g Muscovado Sugar

3 tbsp Aquafaba (Chickpea Water)

3/4 tsp Baking powder

1 tsp Ground Cinnamon

8 cm Ginger (or 1 tsp Ground Ginger)

1/4 tsp Ground Nutmeg

1/4 tsp salt

300 g Flour

50 g Ground Almonds

40 g Cornflour

Creating Vegan Gingerbread

You can make this in a stand mixer using the creaming beater or the good old fashioned way with a large bowl & wooden spoon

Wash Your Hands!
Pre-heat the oven to Gas 5
Add the 110 g Stork Baking Block, 120 g Caster Sugar & 60 g Muscovado Sugar to your mixer or bowl & cream together until well combined & a little fluffy (the stork is fabulously easy to work with)
Add in the 3 tbsp Aquafaba
Then the 3/4 tsp Baking powder, 1 tsp Ground Cinnamon, 8 cm Ginger (or 1 tsp Ground Ginger), 1/4 tsp Ground Nutmeg, 1/4 tsp salt, 300 g Flour, 50 g Ground Almonds & 40 g Cornflour
Give all a good mix, until you have a nice firm biscuity paste
Compact it into a ball or a block just so it is all solid & smooth
Cover with some film & put in the fridge for 20 mins
Prepare a tray with some greaseproof paper. Ideally a tray that the mix will fill up.
Take the dough from the fridge & put in the tray and begin to roll out with a non-stick rolling pin or use some flour with a wooden one. Get the Biscuit Dough rolled out nice and even at about an inch thick.
You can of course roll the dough out on a floured work surface & cut out shapes etc instead.
Bake the biscuit for 30 mins on Gas 5
(Please note times are approximate as all ovens vary)
Test the biscuit is cooked by pushing a knife/skewer into the centre & checking it comes out clean
Whilst the biscuit cools it will begin to firm up, so if cutting it like me begin to do this about 10 mins after it comes out of the oven with a good bread knife
If you want to be a perfectionist, measure your sections with a ruler. In fact, your maths kit you had a school that you probably never used is fab for angles & measurements
Decorate however you like.

Vegan Scones

Ingredients for Vegan Scones

180 ml Soya Milk

1 Lemon

1 tsp Vanilla Extract

400 g Self-Raising Flour

1 tsp Baking Powder

1/2 tsp Salt

100 g Dairy-Free Spread

40 g Caster Sugar

Creating Vegan Scones

Wash you Hands!
Pre-heat the Oven to Gas 5
Warm the 180 ml Soya Milk a little in a pan & remove from the heat
Squeeze the juice from half the 1 Lemon & add to the Soya Milk it will curdle but don’t worry and then add the 1 tsp Vanilla Extract
Give this all a little whisk
Now sift the 400 g Self-Raising Flour, 1 tsp Baking Powder & 1/2 tsp Salt into a large mixing bowl
Add the 100 g Dairy-Free Spread a tsp at a time randomly over the top
Add the 40 g Caster Sugar & use the rubbing method to make the mix like breadcrumbs. So just get your hands in the bowl and start rubbing the mix together between thumb & forefingers
When it resembles a breadcrumb-like texture, make a well in the middle & pour in the Warm Milk Mix
Gently work the flour into the well with a palette knife or spoon, try not to compact the mix too much or the pastry will become short rather than crumbly
Line a tray with greaseproof paper & push the scone mix into a ring or make them your own shape
Brush them with a little soy milk
Bake in the Oven at Gas 5 for 25 mins
Let cool & serve with some Vegan Elmlea & Jam

Cinnamon & Raisin Banana Bread

–Inspired by Easy Vegan Banana Bread by the Domestic Gothess

Ingredients for Cinnamon & Raisin Banana Bread

1/2 tsp White Wine Vinegar

60 ml Oat Milk (Vegan Milk)

3 medium Ripe Bananas

175 g Soft Light Brown Sugar

100-200 g Oat Milk Pulp (I just had 200 g in fridge)

1 tsp Baking Powder

250 g Flour

1/2 tsp Bicarbonate Soda

2 tsp Ground Cinnamon

1/4 tsp Salt

100 g Raisins

Creating Cinnamon & Raisin Banana Bread

You can make this with a Stand Mixer or Large Bowl & Wooden Spoon

Grease a Loaf Tin or you can use a small Cake Tin. Line the bottom of the tin with Greaseproof Paper
Pour your 60 ml Oat Milk (Vegan Milk) into a cup with the 1/2 tsp White Wine Vinegar & give a little whisk
If using a Stand Mixer put the 3 medium Ripe Bananas in & use the creamer attachment to mash the Bananas if you feel lazy (alternatively just do it with a fork)
Add 175 g Soft Light Brown Sugar, Oat Milk & 100-200 g Oat Milk Pulp
Then chuck in the 250 g Flour, 1 tsp Baking Powder, 1/2 tsp Bicarbonate Soda, 2 tsp Ground Cinnamon, 1/4 tsp Salt
Finally, stir in the 100 g Raisins
Pour the batter into your lined tin
Bake at Gas 5 for 45 minutes
Then turn the oven down to Gas 3 for 15 minutes
Check the bread is cooked by pushing a knife/skewer into the centre & checking it comes out clean (Oven times do vary)
Enjoy for Breakfast, Lunch or Pud, Yummy!