My flatmate wanted to organise a cake sale for Animal Care today and I thought it would be a good opportunity to make vegan banana bread, which I’ve wanted to make for absolutely ages. In total, I made vegan banana & blueberry bread (I used this recipe: http://blog.fatfreevegan.com/2009/06/blueberry-banana-bread.html), vegan chocolate tiffin (I made up the recipe), some chocolate lollipops and flapjacks which massively failed because I forgot to grease the tin so they all stuck to the bottom… I crumbled them up and put some with my cereal this morning though so it was okay :)

The cake sale was a big success – apparently, I couldn’t be there – and all my stuff sold really well, so I’m really happy about that! Most of the other stuff was shop-bought, like jam tarts and brownies, but they raised a lot of money, and Matt took some photos of the stand and some cute dogs that came to visit, so I don’t feel like I missed out too much! I love the atmosphere of cake sales, everyone buying little treats for a good cause, so I might try and have another one over summer – me and Georgia once did a home-made smoothie stall in secondary school and it was so much fun – just need to find out where’s legal to hold one in London…

Cake Sale

Vegan Banana & Blueberry Bread (Fat Free)

Ingredients

3 large bananas

2 tablespoons of lemon juice

Banana & Blueberry Bread

80ml of soy milk or almond milk (I used almond milk)

120ml of agave nectar

240g of plain flour

1 teaspoon each of baking powder and bicarbonate of soda

240g of blueberries

A sprinkle of dessicated coconut to garnish

Method

1. Preheat the oven to 180 degrees Celsius, grease a loaf tin.
2. Mix the milk and half the lemon juice and let it stand. Mash the bananas, then add the remaining lemon juice, milk and agave nectar. Stir well.
3. In a separate bowl, combine the dry ingredients, then add both mixes together. Fold in the blueberries.
4. Spread into the tin, then decorate with the coconut. Bake for 50-60 minutes until brown and well-risen.

Makes about 10 slices

Vegan Chocolate Tiffin

Ingredients 

250g of vegan digestive biscuits, crushed (Sainsburys basics ones are vegan)

200g of vegan margarine

Chocolate Tiffin

4 rounded tablespoons of golden syrup

1 tablespoon of cocoa powder

100g of raisins

1 teaspoon of cinnamon

About 300g of dark chocolate

1. Melt the margarine, golden syrup, cinnamon and cocoa powder until smooth. Take off the heat and tip in the crushed biscuits and raisins, then mix well until all combined.
2. Pour into a greased baking tray, then leave until cool.
3. Melt the dark chocolate, then pour over the top – leave until completely set before cutting.

Serves 9-12 depending on how large your slices are.

Very Cute Dog – Chico :)