It is true that it is not easy to find vegan cakes in shops but there are still options for those with a sweet tooth, and cakes can always be made.
Fruit strudels – found in the supermarket freezer sections – are often vegan and you will find dairy-free ice cream in the same place. Usually this is made by Swedish Glace and will be vanilla, chocolate or strawberry flavoured, although you will find other brands and flavours in health food shops.
In supermarkets you may also find Mrs Crimble cakes (stem ginger and Dutch apple) and, in the Free From section, you are likely to find vegan chocolate and caramel desserts made by Alpro, as well as custard and soya cream. You may also find chocolate bars and buttons.
For those who love chocolate, the Animal Aid online shop has a host of options, and sells fudge, coconut ice, cola bottles and other delicious sweet treats, too, but you will also find some in high street shops and supermarkets.
For biscuit-lovers, Sainsburys and the Co-op make things easy by labelling which are vegan. Otherwise Hobnobs, ginger nuts and bourbons tend to be fine (just check the label). The Blackfriars flapjacks sold in Holland and Barrett are also labelled, and there are several vegan varieties. Health food stores also sell vegan cheesecakes, and these can be found in the freezer section.
If you can’t find what you want, sometimes you just need to make it. Order the Cake Scoffer from Animal Aid for just £1.50 plus p&p to get you started or, for something more, try Vegan Cupcakes Take Over the World, which costs £9.99 plus p&p.
Pies and crumbles can be made in the same way, using dairy-free margarine instead of butter. And here are three of our favourite recipes to get you started:
Makes 13 to 15 bars
- 140g porridge oats
- 100g peanut butter (made from 100% peanuts)
- 15g coco powder
- 15g poppy seeds
- 1g sea salt
- 70g chopped dates
- 20g agave syrup or other sweetener
- 150ml hot water
- Simply put all the ingredients in a bowl and mix really well. The mixture will be quite sticky and heavy like thick porridge.
- Taste the mixture at this stage and add more sweetener or dates if you like. However, keep in mind that the flavour will be enhanced once the mixture is chilled.
- Spread the mixture on a sheet of cling film and press into a flat rectangular bar. Leave in the fridge for about 1 hour to set, then slice.
- Now the cookies are ready to eat, or you can leave them in the freezer and take them out about 10 minutes before you eat them, or until soft enough to bite. I recommend chilling in the freezer as the texture becomes creamier. Make sure the cookies are defrosted enough, otherwise you will not taste them!
Recipe courtesey of Naoko’s Wholesome Kitchen