Another delicous easy recipe adapted from the great cook Kurma Dasa
They have a light coconut and a hint of lemon flavour. I love coconut and lemon together. They
suit each other very well. Kurma Dasa is a vegetarian and the best chef in the world for me
(most of his recipes are also vegan) I experiment with his recipes and change them so they are suitable
for vegans. He travels around the world collecting recipes and sharing them in his books and on his blog.
Before I add the recipe. I just have to say recipes should be shared for free. My opinion there are
only adapted recipes and no originals. If I come up with a recipe I think I created I know it is an
adaptation of the recipe and someone, somewhere has already made the original possibly many centuries ago.
I am creating a ipad/epub Vegan Cooking Book at the moment and will be sharing it on iTunes for free !
I wish that people who are thinking about veganism and have trouble thinking about what to cook, can
look at some of the recipes I have shared and feel comfortable about cooking vegan.
We should all give something from time to time for free. It is a very satisfying experience. I learnt
this from a buddhist friend in Malaysia a few years ago.
Ingredients
½ tsp saffron thread, ground and infused in 2 teaspoons of the milk
1 3/4 C self-raising flour
½ tsp baking powder
½ C non dairy margarine
½ C caster sugar
1 Tbsp fine lemon zest
4 Tbsp non dairy sour light cream
½ C Dessicated Coconut
1¼ C non dairy milk
Icing Top
2 C icing sugar
2 Tbsp non dairy margarine
3 Tbsp lemon juice
Instructions
Preheat the oven to 160° C / 325° F.
Sift together the flour and baking powder.
Cream the non dairy margarine, sugar and lemon zest together in a large bowl until light and fluffy.
Stir in the coconut, half the non dairy milk, and sift in half the flour.
Mix well. Fold in the remaining flour and the non dairy milk and mix until evenly blended.
Spoon the mixture into pre-buttered small cup-cakes.
Bake for 20 minutes, or until golden brown, well risen and spongy.
Turn off the heat, but allow the cakes to stand in the closed oven for an extra 5 minutes
before removing and cooling on wire racks.
Prepare the icing topping:
Sift the icing sugar into a bowl.
Stir in the non dairy margarine.
Heat the lemon juice in a small saucepan until almost boiling.
Pour sufficient lemon juice into the icing sugar mixture to form a firm paste.
Ice the cakes while the topping is still warm.
Serve warm or cool.
