|Vanilla Vegan & Gluten-Free Cupcake with Vegan Buttercream and Strawberry Slices|
Growing up in a Rastafarian household, there was a time that we ate only Ital food. In it's most purest form, Ital food is akin to a vegan diet minus the salt. In truth though, there are variations on the theme, and it is open to some level of interpretation. For me, when I think of Ital baking, I want to make something that anyone can eat, whether they are vegan, have nut allergies, a gluten intolerance or whatever else can steal the joy of someone wanting to eat a tasty cake.
It's been a while since I did any, but last weekend, I tried my hand at a bit of Ital (in this case vegan and gluten-free) baking with a simple cupcake recipe adapted from Ms Cupcakes new cookery book - "The Naughtiest Vegan Cupcakes in Town"
|Cupcakes fresh out of the oven|
Whilst I perfect my own recipe to share with you guys, check out PETA's website for a cool, step-by-step guide on how to make vanilla vegan cupcakes (Click here).
Some extra vegan baking tips;
- Vegetable shortening use Trex (for the British readers)
- Vinegar means Apple Cider Vinegar or White Wine Vinegar
- Oil means flavourless i.e. groundnut, grapeseed or sunflower oil
- I used gluten-free flour mix instead of the usual self-raising flour
- Work quickly once the liquid has been added to the dry-mix & don't overmix
- Vegan cakes don't last as long as normal ones so they are best eaten straightaway (which is really no problem at all!)
|Vanilla Vegan & Gluten-Free Cupcake with Vegan Buttercream and Strawberry Slices - Ital baking at it's best!|
Before I forget, the book is an essential item in a baker's kitchen - it's beautifully put together and the recipes are easy to follow. Get yourself a copy! :)
Peace & Love