|Typical values||per 100g||per 52g|
|of which saturates||3.83g||0.61g|
|of which sugars||24g||3.84g|
You will need:
Vegan recipe - 150g Dairy free spread and 120ml water
Non-Vegan recipe - 120g butter / dairy free spread and 100ml water and 1 large egg
Preheat the oven to 180°C / 160°Cfor fan assisted ovens / Gas Mark 4.
Mix product with ingredients for 5 minutes.
Grease and line the base of two 6 inch (15cm) round cake tins. Divide the mixture evenly between the tins and smooth the top.
Bake in the preheated oven for 30 minutes (Vegan Recipe) or 18-20 minutes (Non-vegan) until lightly golden brown and springy to the touch. Leave to cool in the tin for 5 minutes before turning out onto a cooling rack to cool completely before decorating.
Rice Flour, Muscovado Sugar, Dried Carrot (15%), Caster Sugar, Navy Bean Flour, Potato Starch, Raising Agents (Diphosphates, Sodium Carbonates, Calcium Sulphate), Inulin, Tapioca Starch, Maltodextrin, Pea Hull Fibre, Ground Cinnamon, Flavouring, Stabiliser (Xanthan Gum), Ground Ginger, Ground Nutmeg.
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