• 115 grams self raising flour
  • 70 grams brown or caster vegan sugar
  • 100 grams vegan margarine
  • half a cup of soya milk
  • 2 teaspoons of cinnamon powder
  • 2 handfuls (largish) of sultanas
  • 2 tablespoons of syrup
  • 12 paper cake holders (to cook in)


Add into a large mixing bowl the flour, vegan sugar, and vegan marg. and begin to mix together.

After a few minutes of mixing slowly add the milk until the mixture starts to look like a raw cake mixture. You may find you need to add a splash more milk to get the right consistency.

Add the syrup, cinnamon powder and the sultanas, and continue to mix until the mixture is smooth.

Spoon a large spoonful into each paper case and put in pre heated oven of 150 degrees, or equivalent temp on gas oven and cook on middle shelf for around 25 minutes, checking every 10 minsutes.

When the cakes are ready they will have risen and turned brownish on top. Leave them to cool for 10 minutes or serve warm with vegan custard. Yum!

Note: The cakes will be slightly gooey inside when they come out of the oven, but when cooling, they continue to set. However, they are really nice slightly gooey!!

Serves: 12 small cakes