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| A lovely, lighter vegan alternative to traditional rich and heavy Christmas fruit cake – but still full of Christmassy flavours like cranberries, orange, walnuts and spices. Another easy but delicious recipe from Carol Kearns of The Art of Baking blog. |
The recipe uses camelina seeds in place of eggs so it's suitable for vegans, while the use of sunflower oil and mashed bananas gives the cake a wonderfully moist texture.
As well as being delicious, this recipe is supremely easy to make. I’m a huge fan of baking cakes in a loaf tin as they cook more evenly than using a square or round cake tin (no overcooked edges while the middle stubbornly refuses to cook).
The baked cake keeps well in an airtight container (indeed, it gets better and better) or it can be made ahead and frozen until needed.
Makes 8 to 10 slices
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* You can replace the orange juice in the recipe with 4 tablespoons of a vegan friendly orange liqueur such as Cointreau (and use the remaining orange in a fruit salad!).
A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
