I found this recipe in a free-from magazine, and I loved it so much I had to share it with you. Recipes for Vegan and sugar-free baking never fill me with hope, as past eggless/sugarless baking attempts have either been a sloppy raw mess or a non-risen rock cake. But, finally, I succeeded! And wow are they delicious! So light and fluffy, something that is hard to achieve in vegan baking, and super sweet and zesty. Thank you (chef/author of Free-from magazine) for inventing this incredible recipe.
150g Plain Flour
1 tbsp Baking Powder
1/2 tsp Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg
225g Dried fruits (raisins, currents etc.)
1 tbsp Flaked Almonds
90ml Maple Syrup
125g Soya/Sunflower Margarine/Spread
125ml Almond/Oat Milk
Finely Grated Zest of 1 Orange
Preheat the oven to 180°C and place 9 paper bun cases in bun tins. Sift the flour, baking powder and spices into a mixing bowl, and stir in the dried fruits and almonds. Whisk together the maple syrup, margarine (melted first in a pan), milk and orange zest, before stirring into the dry ingredients until it’s all combined. The mixture will be lumpy because of the raisins.
Spoon the mixture into the paper cases and bake for 20-25 minutes, until risen and golden brown. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.