1/4 cup rapeseed oil
4/3 tbsp frusiana sugar
1 cup coconut milk
2 tsp vanilla flavouring
1 and 1/4 cups buckwheat flour sifted
2 tsp baking powder
The juice of one can of cannellini beans
3 or 4 tsp frusiana sugar
Prepare aquafaba by whisking the juice of the cannelinni beans for 5 – 10 mins until soft and fluffy, adding the 3 or 4 tsp frusiana sugar towards the end.
Place rapeseed oil, frusiana sugar, coconut milk and vanilla flavouring in a bowl. Stir. Add the buckwheat flour and baking powder and fold in. Add 1 and 1/4 cups of the whipped up aquafaba. Gently fold in, trying not to lose the air bubbles.
Melt some PURE sunfower spread in a frying pan. Pour in the batter and cook for a couple of minutes before flipping.
FOR SPONGE CAKES:
Pour batter into fairy cake cases (makes about 16). The sponges won’t rise so fill them nearly to the top. The cakes are quite greasy and you wouldn’t want to eat too many in one go. So for me smaller sizes are great and just right for those ‘I want something to nibble moments’.
N.B. recipe adapted from everydayvegancooking.com to include the foods that I am allowed on my current diet.