

If there’s one area which I know I need more experience in, particularly as I’m on the verge of opening a veggie eatery, it’s vegan cakes and puds. I don’t know why but the concept of making cakes without eggs or butter worried me, but it appears that there was no reason for concern, as it seems vegan desserts can be easier than standard ones. This is a variation on a recipe that I have tried at the Topaz Cafe in Ashton – it seems to be completely idiot proof, and I should know!

Ingredients

250g self raising flour

250g caster sugar

250g desiccated coconut (or 125g desiccated, 125g fresh grated, which I used)

1/2 tsp vanilla essence

400ml coconut milk

Method

1. Pre heat the oven to 180C and grease and line a loaf tin.

2. Mix all of the ingredients thoroughly in a large bowl and pour into the tin.

3. Allow to bake until light brown on the top (approx 40 mins), then allow to cool before turning out.

4. That’s it!