I thought, since fairy-cakes is where any beginner baker begins (or ought to, given the simplicity of the recipe), I thought I’d begin my vegan baking journey there too. That and I had a recipe to hand.
Since we all know I’m lazy, I don’t intend to overly complicate my vegan baking experience by using recipes that contain tens of ingredients, most of which can only be found online or in Holland & Barrett. I’m going to be working on a simple substitution basis. So the results might be a little, um, mixed.
I will admit, though, to being quite pleasantly surprised by how well this throw-it-together-and-hope-for-the-best recipe worked, given my lack of experience baking like this. They turned out to be very tasty little fairy-cakes, although I think in future the icing requires more lemon. But anyway.
100g each of coconut oil, sugar and flour (either self-raising or plain + 1 heaped tsp baking powder)
1 large, ripe banana, mashed
a splash of milk of your preferred variety (I used a rice/coconut combination)
1 tsp vanilla extract
(opt.) candied peel, lightly dusted in flour
Preheat the oven to 180C/350F/Gas Mark 4 and line a twelve-hole cake baking tray with fairy-cake cases.
Cream together the coconut oil and sugar until light and fluffy, then beat in the mashed banana. Stir well, then fold in the flour and candied peel. Add the vanilla and milk until it has a proper cake-batter consistency (it should fall easily, but not run, off a spoon). I do wonder whether Malibu might work as well, in place of the milk. A later test, I feel!
Spoon into the prepared cake-cases and pop in the oven for about 15-20 minutes.
The icing is a simple glace icing with lemon flavouring.
These did not last very long. I was feeling quite cake-starved and just couldn’t stop myself from eating them…