This is not only a massively easy recipe but it’s also so versatile, as you can add whatever you like depending on your taste. This is the basic recipe, but maybe you fancy putting in some sultanas, raisins, dried blueberries or orange/lemon zest. You could add cinnamon, nutmeg, maybe some cloves or mixed spice, or ginger. I even once kept it all plain, except the addition of about 50g dark, vegan chocolate and a sprinkle of cocoa powder 😀 Anyway, this should serve about 6-8:
- 200g short grain rice
- About 1 litre-ish of sweetened soya milk
- 200g caster sugar
- 2 teaspoons vanilla essence
- 2 teaspoons dairy free butter/spread
Just put the whole lot together and give it a stir, adding any optional things (ie the fruits or spices) you might wish. Then you could either cook it in the oven for about 3 hours, or a slow cooker for maybe 4ish, but just check on it regularly and once it’s really hot and the rice is soft it’s ready – there isn’t really an exact amount of time, just don’t go burning it…
This cake is honestly as good as any non-vegan cake I’ve ever had, it keeps for absolutely ages as long as you cover it (not that you’d want to leave it for all that long, of course) and is actually pretty filling! I got it from a book by Kris Holechek called ‘The 100 Best Vegan Baking Recipes’, but thought I should share it with all you vegan cooks because it tastes so damn good! So, here’s what you’ll need, and it’ll serve about 12 (but like I said, keeps for days):
For the cake:
- 2 cups plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Two thirds cup melted soya margarine, cooled to room temperature
- 1¼ cups brown sugar, packed
- 1 teaspoon vanilla essence
- 4 mashed bananas
- ½ cup soya milk
- 1 teaspoon mild vinegar
- 2 bananas, sliced
For the frosting:
- 1 8-ounce container soy cream cheese, room temperature
- 2 tablespoons soya margarine, softened
- About ¼ cup peanut butter (I used smooth, and actually ended up using a little more)
- 2 to 2½ cups sifted icing/powdered sugar
- Preheat the oven to about 350°F/175°C/160°C fan assisted oven. Lightly grease 2 9-inch cake pans with melted soya margarine, lightly dust in flour, and line the bottom with parchment paper.
- Combine the flour, baking powder, baking soda and salt in a small bowl. Mix melted margarine and brown sugar in a large bowl, then add vanilla and the 4 mashed bananas. In another small bowl, and vinegar to milk and leave to sit for a few minutes (this acts as an egg replacer for leavening the cake).
- Gradually add dry ingredients to the margarine and sugar mix, and then stir in the milk mixture. Mix the batter until it’s just combined, however make sure you don’t overly mix it or the cake won’t rise and will be rubbery.
- Divide the mix between the 2 cake pans and bake for about 25 or 30 minutes until the are lightly browned and a skewer inserted in the centre comes out clean. Cool in the pan for 20 minutes, then turn out onto a wire rack and cool completely.
- Meanwhile, prepare the frosting. Simply beat together the cream cheese, margarine, and peanut butter in a large bowl, then add the powdered sugar. You can vary the amount of peanut butter or sugar to suit your taste.
- Once the cakes cooled, spread a generous layer of frosting on the 2 halves, and top each with the sliced banana. Finally, put the 2 together! The recipe also suggests serving it with melted vegan chocolate drizzled over the top, but we weren’t brave enough to try that. If you feel like going all out, though, I’m sure it tastes great!