On the 14th of February we met to discuss sanctuary business, and eat delicious curry, rice, and noodle salad. Dessert was Whittaker's new vegan peppermint chocolate, and apple cake (see recipe below). We also picked blackberries, dug the garden, played with the dogs and kittens and some of us chopped gorse.
Vegan chocolate apple cake
125 g olivani (or other vegan margarine)
2 cups of flour
pinch salt
1 tsp cinnamon
2 tsp baking powder
1/2 cup raw sugar
soya milk
1/2 cup chopped chocolate (Whittakers or other vegan chocolate)
1 apple, peeled, cored, and finely chopped
1 apple peeled, cored, thinly sliced
more cinnamon and sugar.
Mix flour, salt, baking powder and cinnamon in a large bowl. Rub in margarine. Mix in sugar then stir in chocolate and finely chopped apple. Add enough soya milk to make a dough that is soft but not slushy. Spread in a greased and lined 8-inch tin. Decorate top with slices of apple and sprinkled sugar and cinnamon. Bake at 180 degrees Celsius for about 30 minutes or until cooked and golden. Eat while still warm. Enjoy!
Vegan chocolate apple cake
125 g olivani (or other vegan margarine)
2 cups of flour
pinch salt
1 tsp cinnamon
2 tsp baking powder
1/2 cup raw sugar
soya milk
1/2 cup chopped chocolate (Whittakers or other vegan chocolate)
1 apple, peeled, cored, and finely chopped
1 apple peeled, cored, thinly sliced
more cinnamon and sugar.
Mix flour, salt, baking powder and cinnamon in a large bowl. Rub in margarine. Mix in sugar then stir in chocolate and finely chopped apple. Add enough soya milk to make a dough that is soft but not slushy. Spread in a greased and lined 8-inch tin. Decorate top with slices of apple and sprinkled sugar and cinnamon. Bake at 180 degrees Celsius for about 30 minutes or until cooked and golden. Eat while still warm. Enjoy!