b'Egg-Free Cakes, Scones & PastryCarrot Cake (contains Nuts) Icing250g Water 200g Plant-based spread20g MSK UltraWhip Zest and juice of 2 lemons10g MSK Egg-less Icing sugar to taste7g MSK Silk Gel To make the icing, beat the spread with the 100g Caster Sugar lemon juice zest and icing sugar until light 120g Dark Brown Sugar and fluffy.100g Finely Grated Carrot Remove the cakes from the tins and 5g Ground Cinnamon sandwich together with half the icing. Top 5g Ground Mixed Spice with the remaining icing and scatter with 250g Flour / Gluten-free Flour nuts.12g Baking Powder10g Corn Flour2g Salt100g Chopped Nuts Remove the aerated mixture from the 70g Sultanas machine and fold in the flour mixture. Fold 225g Vegetable Oil in the chopped nuts and sultanas.Using an electric mixer whisk together theSlowly add the oil to the mixture, folding water, UltraWhip, MSK Egg-less and thecarefully until all the oil has been Silk Gel. Allow the mixture to whisk on aincorporated.high speed for about 5 minutes until fullyLightly grease 2 x 8 cake tins and divide aerated.the mixture evenly between the two tins. Add the caster sugar and the brown sugarLevel the top with a pallet knife.and whisk for a further 2 minutes. Add theBake at 160C for 30 mins until a thin finely grated carrot and spices. skewer inserted into the centre of the cake Sieve the flour, baking powder, corn flourcomes out clean.and salt together. Leave to cool in the tins.Frangipane (contains almonds)100g Plant-based Butter100g Caster Sugar100g Ground Almonds50g Flour / Gluten-free Flour1 tsp Baking Powder50g Tapioca Flour3g MSK Egg-less5 drops Almond Flavour Drop100g Almond Milk5g MSK UltraWhip2g Silk GelCream the butter and sugar. Whisk the almond milk, Egg-less, UltraWhip and Silk Gel.Gradually add the whisked mix and the dry ingredients into the creamed butter.54 FREE UK DELIVERY on all products'