Red Nose Day Bake Sale – we do the hard work so you don’t have to!
The 24th March 2017 marks Red Nose Day, and what better way to raise money for a worthy cause than a bake sale? It’s fun, simple and a guaranteed hit. And whether you prefer to plan meticulously or throw something together, we’ve got you covered!
Our list of wonderful ideas for truly delicious free-from bakes will have everyone fighting over your tasty treats (OK we know it’s for charity and that’s not the point…but they will)!
If you’ve got more time…
Then why not try out this delicious coffee cake? It’s crumbly and intense and is sure to sell out quickly, especially once the mid-morning urge for sugar and caffeine starts to surface. This recipe is suitable for vegans and vegetarians, and can be made gluten-free by substituting the flour for your favourite free-from blend and adding a teaspoon of Xanthan Gum to the mix.
• 150g vegan spread
• 150g sugar
• 2 tbsp instant coffee granules
• 200ml boiling water
• 1 tsp apple cider vinegar
• 200g Self Raising flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 200g icing sugar
Preheat the oven to 180 degrees and line a round cake tin with baking parchment.
Beat 100g of the spread and the sugar in a mixing bowl until light and fluffy. Dissolve 1 tbsp coffee granules in the boiling water and add to the mix along with the apple cider vinegar. Mix well and then add the dry ingredients. Beat quickly and lightly – it doesn’t matter if there are air bubbles present. Pour the mixture into the cake tin and tap the bottom of the tin on a hard work surface (this encourages the cake to stay light and fluffy). Bake for 25 minutes – until a knife inserted into the middle of the cake comes out clean. Leave on a wire rack to cool.
Prepare the icing: Mix 2 tbsp coffee in 5 tbsp boiling water. Pour half into the icing sugar, and then continue to add the coffee until the icing reaches your desired consistency. Pour over the top of the cake and serve
If you’re in a rush…
Try out this veganised, gluten-free Rocky Road recipe! It’s super easy to throw together and is sure to be loved by all – trust us, we couldn’t resist it either! And the beauty of this one is you can substitute anything you don’t like for your favourite ingredients! Plus it’s a no-bake recipe – are we good to you or what?
300g vegan chocolate
150g vegan spread
75ml golden syrup
200g dairy-free/ gluten-free digestive biscuits
100g vegan/ gluten-free crisped rice cereal
100g corn flakes
100g vegan marshmallows
Line a square cake tin with greaseproof paper. Melt the chocolate and vegan spread together in a bowl over a pan of hot water on a medium heat. Once melted, add the syrup and the other goodies and blend until everything is coated evenly in the cholate mixture. Pour into the cake tin and place in the fridge to cool and harden. Once the mix has set, slice and serve.
Looking for a healthier option?
Bake sales tend to bring lots of treats that aren’t necessarily beneficial to our health. It is, of course, more than acceptable to indulge when you fancy it, but if prefer something a bit healthier, why not opt for something a bit different? These Parfait Pots are certainly that – nutritious, tasty and quick to put together. These are easily customisable to your own tastes or allergies. You’ll be surprised at how fast these are snapped up by those out there who are looking for guilt-free indulgence!
350g pot Pudology coconut yoghurt
300g granola (choose the free-from option that suits you best)
300g frozen or fresh berries
3 tbsp maple syrup
You know what to do! We love layering these ingredients in plastic Champagne flutes for a fancy twist, or you can use your favourite travel-size Mason Jars. Layer the ingredients any way you wish, dig-in and enjoy!