Forget the Great British Bake Off, a food blogger from Penwortham has secured a place in the final of the The Great Vegan Bake-Off.
Emily Wilkinson’s vegan recipe for dark chocolate cupcakes will now join nine other contestants in a bid to be crowned PETA’s best vegan baker
The 24-year-old who now lives in Glasgow went vegan four years ago and as well as working in PR and marketing, runs her own vegan food blog, www.veganlass.com.
Emily said: “I grew up as a typical Lancashire lass, eating pretty much everything that someone from Lancashire would eat.
“But I decided to go vegan in 2010 though due to ethical reasons, as well as health and environment reasons too.
“When I heard I had made it to the final I was really surprised because when sent off the recipe I kind of forgot about it but it’s certainly nice to get through.”
Emily helps readers of her blog discover new recipes and cooking ideas and says living in Glasgow has opened up a completely new world to her.
She said: “People thing Glasgow is all about deep fried food but the city is really good for vegans.
“There are lots of restaurants specifically for vegan eating and many of the restaurants in the city will have a vegan option.
“Someone once said to me that vegan chefs are like wizards because they can come up with meals from pretty much nothing.”
The public will now help PETA decide who should win.
As well as a public vote the charity will be choose a winner based on several factors, including vote count, before crowing the Best Vegan Baker on September 10.
PETA’s Elisa Allen said: “We were so inundated with terrific cruelty-free dishes that it was almost impossible to narrow the entries down to just 10 finalists.
“Emily is already a winner because she has shown that vegan baking is a piece cake!”
To cast your vote for Emily visit petauk.org/bakeoff
Makes: 10-12 cupcakes, depending on mould size
Preparation time: 90 minutes (includes baking and cooling)
For the cakes:
160g plain flour
200g light brown sugar
60g cocoa powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
60ml vegetable oil
225ml warm water or nondairy milk
1 vanilla pod, scraped (or 1 teaspoon vanilla extract)
40ml golden syrup
3 teaspoons cider vinegar
For the ganache:
200g good quality dark chocolate (70-80% cocoa)
2 tablespoons vegan margarine or coconut oil
A pinch of salt
1 medium mixing bowl
1 large mixing bowl
Cupcake (or sandwich) tin
Paper cake cases
Small saucepan and heatproof bowl, or bain-marie (not essential)
For the cakes:
1./ Preheat the oven to around 180 degrees celsius (Gas Mark 4), and line your cupcake (or sandwich) tins.
2./ In a medium mixing bowl, mix all the dry ingredients together (the flour, sugar, bicarbonate of soda, salt, and cocoa). Make sure these are combined well.
3./ Place all the wet ingredients (the oil, water or milk, golden syrup, vinegar, and vanilla) into a large mixing bowl.
4./ Add the liquids to the dry ingredients, a bit at a time, stirring as you do. Mix to a smooth batter with no lumps (but don’t over-mix).
5./ Pour this mixture into your lined cake moulds. Bake for 20-25 minutes (or until risen).
6./ Leave to cool for 30 minutes or so before topping.
For the ganache:
1./ Boil 1-2 cups of water in the bottom of a bain-marie or small saucepan, then set it to simmer. Place the chocolate, margarine and salt in a bowl or pan above this simmering water. Stir until fully melted, smooth, and glossy.
2./ Spoon this ganache thickly on top of your cooled cakes.
Finally, top with any extras and EAT!