The perfect afternoon tea treat.
Growing up I was never able to have these as Mr Kipling added eggs into his recipe. Oh, but that didn’t stop us getting creative in the kitchen to recreate it.
Such a simple recipe, vegan & from my tasters it has nailed the flavours of the classic.
1.5 hr
(Including setting time)
40 mins
20
Ingredients
Vanilla Cake:
300g Self Raising Flour
200g Caster Sugar
1 Tsp Bicarb Soda
2 Tbsp Ground Flaxseed
4 Tbsp Water
150g Vegan Butter
300ml Oat Milk (Any Milk)
1 Tbsp Apple Cider Vinegar
1 Tsp Vanilla Extract
Buttercream:
100g Vegan Butter
90g Icing Sugar
Fondant:
500g Fondant
6-8 Tbsp Water
½ Tsp Lemon Extract
Pink and Yellow Food Colouring
1 Tbsp Icing Sugar
10g Dark Chocolate
Method
Cake: (any vanilla cake will do)
1. Add water to the ground flaxseed & allow to activate in the fridge for 10-15 mins until thickened.
2. Add apple cider vinegar to the milk & let it curdle.
3. Preheat the oven at 160C and grease two cake tins (20cm).
4. Meanwhile, cream the butter & sugar, add in the flour, bicarb soda.
5. Mix in the flaxseed & milk.
6. Pour the mixture into tins & bake for 30-40 mins (check through with a toothpick).
7. Once cooled, cut each cake into 10 square pieces.
Buttercream:
1. Cream together the butter & sugar, add in the flavouring (optional).
2. Place ¼ of the mixture into a piping bag and place in the fridge.
3. Coat the edges of each cake piece forming a crumb coat.
4. Pipe a small “blob” onto the top of each piece and let it set in the fridge.
Fondant:
1. Using an electric mixer break down the solid fondant adding a tbsp of water little at a time to get a thick pouring consistency (able to slowly run off the cake covering each piece perfectly). Split the fondant into two & add colouring to each one & flavouring of your choice (optional, I used lemon).
2. Place each piece on a wire rack over a tray. Pour fondant over each piece & tap the wire rack to shake off the excess.
3. Place in the fridge to set.
Topping:
1. Melt the chocolate & drizzle over the top.
2. Or make a smooth paste of icing sugar and milk & drizzle over the pink ones.
