TASTE's best vegan recipes

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Rooz il faifal (rice with vermicelli noodles)

30 minutes

Aliums

Vegan white bean dip

20 minutes

Vegan jam and coconut sponge pudding

Serves 6

Difficulty Easy

Prep Time 30 minutes

Ingredients

250 g self-raising flour
100 g caster sugar
¾ t baking powder
1 cup sweetened soya milk
100 ml sunflower oil
1 t vanilla extract
juice of ½ unwaxed lemon
1 rounded T raspberry jam
1 rounded T desiccated coconut
vegan custard for serving

Method

1. Preheat the oven to 180°C gas mark 4. Line a small baking tray (30x20cm/12x8in) with baking parchment.

2. In a large bowl, stir together the flour, sugar and baking powder. In a jug, whisk together the soya milk, sunflower oil, vanilla extract and lemon juice. Fold the liquid mixture into the dry mixture until just combined.

3. Pour into the lined baking tray, then bake in the oven for 20–25 minutes until lightly golden and risen.

4. Remove from the oven and allow to cool for a couple of minutes. Smooth over the jam while the cake is still warm, and sprinkle over the coconut. Best served warm.

Cook's note: Feel free to use strawberry or cherry jam, but for nostalgia, opt for raspberry.

This is an extract from Easy Speedy Vegan by Katy Beskow. It’s published by Quadrille an imprint of Hardie Grant Publishing. Photography by Luke Albert

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Vegan jam and coconut sponge pudding

Ingredients

Method