Vegan Bounty Brownie

Ingredients

Cake

2 cups plain four

1/4 cup dessicated coconut

2 cups caster sugar

3/4 cup cocoa powder

1 tsp vanilla

pinch salt

1 cup vegetable oil

1 (ish) cup water

Topping

1 cup dessicated coconut

1 cup icing sugar

To make the cake

1. Preheat oven to 175c

2. Sift flour and cocoa into a bowl.

3. Add sugar, oil & salt

4. Add the vanilla & coconut.

5. Mix well and pour into a greased baking tray. (9 x 13inch is good size)

6. Bake for about 25 - 30 min OR until the top is no longer shiny.

7. Leave to cool for about 15 mins before adding the topping.

To make the topping

1. Mix 1 cup coconut and 1 cup icing sugar.

2. Make sure it is nice and thick.

3. Spread on the top.

Vegan Jaffa Brownies

This cake marries the deliciousness of a naughty gooey chocolate brownie and the wonderful zesty jaffa cakes. It's really easy to make and even better to eat. Yummyyyyyy.

Ingredients

Cake

1/2 Orange (Juice & zest)

2 cups plain four

2 cups caster sugar

3/4 cup cocoa powder

pinch salt

1 cup vegetable oil

1 (ish) cup water

Topping

1 dessert spoon marmalade (the one with bits in)

1/2 Orange (Juice & zest)

1/2 cup Cocoa powder

1/2 cup icing sugar

(water may be needed depending on how juicy the orange is!)

To make the cake

1. Preheat oven to 175c

2. Sift flour and cocoa into a bowl.

3. Add sugar, oil & salt

4. Grate all the zest of the orange and put around 3 tsp in the cake mixed. Set the rest aside.

5. Juice half the orange. Pour the juice into cup measure. Add water to make up to one cup worth of liquid and add to the cake mixture.

5. Mix well and pour into a greased baking tray. (9 x 13inch is good size)

6. Bake for about 25 - 30 min OR until the top is no longer shiny.

7. Leave to cool for about 15 mins before adding the topping.

To make the topping

1. Mix 1/2 cup cocoa and 1/2 cup icing sugar.

2. Slowly add the orange juice, bit by bit until you have a smooth thick mixture.

3. Add 1/2 teaspoon of zest and mix well.

4. Set aside. In a saucepan put the (large) dessert spoon of marmalade and remaining juice (there should be some) and heat until runny.

5. Prick the cake lightly and pour over the hot marmalade mixture until covered. Leave to soak in.

6. When the cake is cool, evenly spread the icing over the top. Sprinkle on a little of the zest for decoration.

Hannah Daisy's Vegan Peanut Butter Cookies

These are so yummy and EASY...nice with a cup of Earl Grey tea or Lapsang Souchong tea!
_________
Makes about 24 cookies!

Ingredients

1 1/4 cups flour
1 cup sugar
1/2 teaspoon baking powder
small pinch of salt
egg replacer equal to one egg (or a free range happy egg if you like em!)
1/4 cup water
3/4 cup crunchy peanut butter
1/4 cup melted vegan margarine
1 teaspoon vanilla extract

Method

Preheat oven to 190ºc (about 375ºf I think).
Melt butter (microwave is easiest.
Mix flour, baking powder, salt and sugar.
Make up the egg replacer according to the instructions on the box.
Mix into flour etc. Add water, peanut butter, margarine and vanilla.
Stir well.
Grease a tin.
Roll mixture into balls and place on baking tray
Press down the balls with a fork to make a 'criss-cross' pattern.
Sprinkle with a little sugar or rainbow sprinkles!
Bake for about 15mins or until golden brown!
EAT
mmmm!