• Sieve flour and baking soda together. Add the sugar.
• In another bowl whisk the milk, oil, vanilla, syrup and apple cider vinegar together. (this is really important)
• Add the liquid ingredients and the raspberries to the dry ingredients and mix well but don’t over mix. Immediately put in muffin cases and get into the oven ASAP. This important as you want the cider to react with baking soda in the oven so they will rise.
• Bake at 180 degrees Celsius for 15/18 minutes.
Alternatives to raspberries
50g dairy free chocolate chips
3 tablespoons of lemon juice
A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia.
Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.
It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour.
Dairy free, soya free, egg free and easily made gluten free.
One can of coconut milk (400g)
200g dairy free chocolate
2 tbsp icing sugar (powdered sugar)
250g biscuits (any biscuits will work – a mixture of digestives and ginger biscuits is nice)
100g dairy free butter
Store can of coconut milk in fridge over night. This will allow the cream to rise to the top.
Crush biscuits in blender. Melt the butter and add to the crushed biscuits. Place crush biscuits in bottom of cake dish.
Melt the chocolate – set aside to cool.
Using only the cream of the coconut milk (not the water), whisk with the sugar.
Add melted chocolate to coconut milk (need to have cooled slightly) and mix well.
Spread across top of crushed biscuits. Place in fridge for a few hours to set.
• Use gluten free biscuits in base.
• Use 2 cans of coconut milk (800g) and 400g of chocolate to make top thicker.
Possible to freeze and will keep in freezer for up to 3 months. Defrost overnight before using.
1 ripe avocado
300g brown sugar
300g gluten free flour
50g cocoa powder
1 tsp bicarbonate soda
2 tsp baking powder
Half tsp of salt
400ml milk (rice milk is best in vegan baking)
170g dairy free butter
• Preheat oven to 160 degrees celsius.
• Put avocado and sugar in food processor and blend well.
• Add all other ingredients and blend well.
• Divide between 2 lines cake tins.
• Bake for 30/35 minutes.
• Leave in tins until cool.