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Digital Subscriptions > Vegan Food & Living Magazine > Mar 2019 > Sweet treats! Dessert RECIPES

Sweet treats! Dessert RECIPES

Add the perfect finishing touch to a midweek dinner or just enjoy a tasty afternoon pick me up…

Cherry Bakewells

By Maryanne Hall for Viva’s Vegan Recipe Club (www.veganrecipeclub.org.uk)

Makes 15 | Prep 15 mins | Cook 40 mins | Calories 354 (per Bakewell)

75ml (2¾floz) plain vegetable oil or sunflower oil (refined)

140g (5oz) caster sugar, preferably golden

1 tsp almond essence

1 tsp vanilla essence

200ml (7floz) soya cream

125g (4½oz) plain flour

2 tsp baking powder

85g (3oz) fine polenta

25g (1oz) ground almonds

2 tbsp natural vegan yoghurt, such as soya or coconut

1-2 packets of vegan ready to roll shortcrust pastry, such as Jus Rol cherry jam, or any other jam of your choice – raspberry or strawberry work just as well

TO DECORATE

115g (4oz) icing sugar

1½ tbsp boiling water

¼ tsp almond essence glacé cherries – most glacé cherries are vegan. If they are coloured with anthocyanins, this is natural colour from plant foods. Avoid any with E20 (cochineal, made from crushed insects)

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About Vegan Food & Living Magazine

Wondering what's going to be hot on the vegan scene in 2019? We reveal all in our 2019 trends special. From the ingredients you should be adding to your shopping list and how to use them, to how to improve your gut health with trendy probiotic drinks, we've got it all covered. Also this issue, we show you how to make your own plant milks and cheeses, get creative with 4 takes on pesto and Sara Kidd reveals all about cake flour. If that's not enough, we help you update your home decor in true vegan style, explore how vegan is vegan enough, and look at the hot debate over veganism and medicine. Download your issue today