Vegan food doesn’t have to be hard to make, It can be so simple and fast to make. Now many of our favourite foods can be made plant-based. For example, I enjoyed scrambled eggs on toast before but now I have a simple tofu scramble recipe that I can make every day for an affordable price. This recipe is very simple with ingredients you can find in your local supermarket, no need for searching all over.…
Growing up I had so many favourite foods including pizza fingers, bursting bugs and cakes just like this ‘ School Dinner Cake Recipe‘. Many of the foods aren’t here anymore but I suppose it’s fun to make things ourselves. The first up was this delicious cake which turned out delicious with some warm Alpro custard!
I can remember being at primary school having my lunch and occasionally they would be a cake served with custard, it made me so excited that I would rush through my lunch to get to my dessert, it was memories I will cherish.
For this recipe, I was wondering what to use instead of eggs and dairy and after contemplating what to use I tried something I have never tried before or together for that matter; whisked aquafaba and oat milk.
This recipe was really fun to make with my kids, they helped me organise the ingredients and mix up the cake mix and also decorate the cake at the end, yes it can be messy making but that’s part of the fun baking, right? So this cake is wonderful to make yourself, with a partner or with family and friends. The toppings are versatile so you can use whatever toppings you love, sprinkles are a must for me.
I had this cake with my family and everyone enjoyed it including
Check out the recipe below
School Dinner Tray Bake Recipe
- Electric Whisk
- Cake Baking Tray
- Wire Rack
- Mixing Bowl
- grease proof paper
- 200 ml Oat Milk any milk works fine
- 15 ml Apple Cider Vinger lemon juice works too
- 230 g Self Raising Flour
- 1 tbsp Baking Soda
- 100 g Caster Sugar
- 100 ml Aquafaba (chickpea water) eggs work too
- 2 tbsp Vanilla Extract
For the topping
- 100 g Icing Sugar
- 5 ml Cold Water
- 10 g Sprinkles
- Preheat oven to 180° or gas mark 4
- In a bowl mix oat milk, flour, caster sugar, apple cider vinger together until smooth and fluffy
- In a seperate bowl whisk the aquafaba with an electric whisk until thick
- Combine aquafaba with the premixed ingrients
- Pour mix into a tray bake cake tin ( preline with grease proof paper before hand) Then pop it into the ove,n
- Leave it to cook for 30-40 minutes. Until golden, check by poping in a butter knife, if it comes out clean its done
- Leave it to cool for 15 minutes before putting onto a wire rack to cool completly
- Once cooled mix up your icing and pour onto your cake, no worries if its messy it will look fabulous regardless. After that apply sprinkles and enjoy!
I hope you all enjoy this recipe, if you did I would love some suggestions on what to make next time?
Any nostalgic foods you would like me to make vegan?
Hi everyone, I hope everyone is well! So onto today’s post. My weight loss journey started I have been adjusting my diet around to see what works for me, while on that journey I have also learnt to make new foods. I am the only one who eats vegan food in my home so I like to plan and make meals measured just for me so I can make everyone else meals without worrying about mine. So this is where the Vegan Oat Pancakes come in!
Now I will be the first to admit I am not a huge fan of eating porridge, it’s tough to eat as I find it very filling. I have seen oat pancake recipes floating around the internet and in cookbooks so I thought I’d adjust to make ones I would love to eat. I tried them and I have never looked back, they taste amazing!
When changing my diet from vegetarian to vegan I was on a hunt for something that would work like eggs so I tried OGG’s egg replacer and they work fine in this. Other egg replacers online such as banana, apple sauce and soya yoghurt.
If you follow me on social media you will see make my own foods in my home I will be posting more recipes for one on my blog whenever I get the chance. I will also add other meals too. One of my favourites is vegan shepherd’s pie, yum!
The pancakes contain 5.2g of protein but this can be upped by simply adding protein-based plant milk or using a vegan protein powder. Carbs are 28.9g and fat is 4.0g. Fillings are separate in this recipe but adding peanut butter will add more protein with little effort.
Simple Low Sugar Vegan Oat Pancakes Recipe for One
- hand blender
- mixing bowel
- frying pancake
- 40g Quaker Jumbo oats
- 50ml Oat Milk
- 50ml OGG's Aquafaba Egg Replacer
- 1ml vanilla extract
- 1tsp Canderel sugarly
- get all ingrients and measure
- put oats in blender
- combine all ingrients in bowl
- mix until comined
- spray a frying pan with low cal spray
- pour mixture into the pan and fry until golden on each side
- enjoy, top with whatever you like!
Tasty toppings & Fillings Ideas
The best thing about pancakes is that they are so verastile. You can make them savoury but if your like me you will like the sweet option. My favourite fillings in lotus biscuit spread with strawberries ontop with low sugar maple syrup.
Until next time
Check out my other ‘Vegan Food’ Posts