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Red Nose Cakes

13 March, 2015


Hungry? Here's the recipe for some quick vegan cakes. Makes 12 little cupcakes.


  • 75g raspberry jam
  • 50g (3 tbsp) vegetable oil
  • 100 ml almond or other milk substitute
  • 1/4 tsp vanilla
  • 125g self raising flour
  • 1/4 tsp baking powder

For the icing

  • 100g icing sugar
  • 2 tbsp raspberry jam
  • 1tbsp margarine
And 12 glacé cherry halves to decorate.


Here's what to do:

Preheat a fanforce oven to 160C. Place 12 cupcake cases in your bun tray.

In a bowl weigh out the wet ingredients (I zero the scales after each addition and weigh everything, even the milk. It saves washing measuring cups). Mix well.

Seive in the flour and baking powder. Gently fold in until combined. Unless your sous-chef is a four year old, in which case stir vigorously.

Divide mixture into the 12 cupcake cases, and bake for 15 minutes. Ice when cool.

For the icing, mix all the icing ingredients together. I dollop it on and spread it with a knife. Feel free to mess about with piping if you want to. There's a bit too much icing here for the cakes, to my taste, so the rest went on rich tea biscuits.

Add the red noses, and enjoy!



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