Event: PVAS at the Christmas Vegan Artisan Market

Join us at the Christmas Vegan Artisan Market!

Date: 10 December 2023

Time: 9.00 am to 7.00 pm

Where: Mahogany Creek Hall

There will be a variety of merchandise available and a wonderful array of food. See you there!

 

Vegan Chocolate Banana Cake

 

Ingredients:

- 2 to 2 1/2 cups of self raising flour. This recipe can be made gluten free by using a gluten free flour, but we have found it can require a little extra depending on the mix used

- 3/4 cup cocoa

- 1 3/4 cups sugar

- The equivalent of 2 eggs using egg substitute. We use 'Well and Good' brand

-  1 cup of mashed banana and 1 banana to decorate the top of the cake

- 1 cup of soy milk, or other milk of your choice

- 1 cup water

- 1/2 cup vegetable or canola oil

- 1 1/2 teaspoons vanilla

Method:

- Combine all wet ingredients including the mashed banana and mix with an electric beater.

- Add the dry ingredients to the wet mix and continue to mix. 

- Pour the batter into your cake tin. We used a large, flat tin (ours is 4.5 cm high) as the cake cooks more evenly and also more quickly.

- Cut the remaining banana and place rounds or strips onto the top of the batter. We sprinkled some granulated sugar over the top of the cake for added sweetness.

- Bake for approximately 40 to 50 minutes. Test the cake with a skewer, which should come out clean.

 

Vegan Recipe: Gingerbread Crinkle Cookies

Gingerbread is a great festive snack and a treat to have on hand when people drop in. We love these delicious crinkle cookies and hope you do, too.

Ingredients:

- 3/4 cup butter substitute of your choice

- 1 cup brown sugar

- 1 egg substitute -  we use 'Well and Good' brand

- 1/4 cup molasses or treacle

- 2 1/2 cups plain flour. We made our cookies gluten free by using gluten free flour. You may find you need a little more flour if you choose this option.

- 2 teaspoons baking soda

- 1 teaspoon nutmeg

- 1 teaspoon ginger

- 1 teaspoon cinnamon

- 1/2 teaspoon mixed spice

- Approximately 3/4 cup icing sugar

Method:

- Cream butter substitute and sugar using electric beaters for around three minutes or until soft and fluffy.

- Add egg substitute and molasses/treacle and mix until combined.

- Add the dry ingredients to a second bowl. Stir.

-  Combine the wet and dry ingredients using a wooden spoon. 

- Using your hands or a dessert spoon, create balls of cookie dough. Roll the balls in the icing sugar and place on a baking tray. Press the cookie dough down with a fork. The cookies will expand a little so leave room between the balls. 

- Bake in the oven at approximately 180C degrees for around 10-15 minutes.