The weather is cooling and it's a perfect time to play with new cake recipes and ideas. The team have been busy making and testing a new range of cakes to bring everything into 2016. We have a rule in the Sugar Sisters kitchen - everything we make has to have you reaching for more. More salad, more sandwiches, more cake!
In conventional baking we rely on eggs a lot for lift and flavour. In our vegan baking we replace these with oil and sometimes applesauce to attempt to create a similar texture and crumb. Our vegan chocolate cake is a tried and tested favourite, and so our new range starts with this great base, but we are adding some new frosting flavours and a some modern styling.
Our first creation is inspired by a fabulous recipe in Donna Hay Magazine for peanut butter popcorn. We have taken the base flavours peanut butter & maple syrup, and translated them into frosting which complement our chocolate cake recipe perfectly. For version two we made a chocolate drizzle cake. The great thing about oil based cakes is that they do not suffer too much from refrigeration, which can dry out conventional cakes. Vegan frosting can be less stable than conventional frosting at room temperature and for ease of slicing you probably need to store them in the fridge. If anyone has any vegan cravings for a flavour of cake, or a beautiful recipe you would like to share, we would love to hear from you.