Enjoy Vegan Afternoon Tea (with cake!)
Everyone enjoys a traditional afternoon tea, and it’s far more fun to bake your own vegan Victoria sponge (or any other favourite baked treat) and serve with a proper pot of organic tea (no plastic tea-bags!). Cheaper too.
Afternoon tea was invented in 1840, when The Duchess of Bedford took tea at 4pm, but found she was always feeling peckish, so asked her servants to bring her bread and cake too!
The idea really caught on, when Queen Victoria would invite guests to her summerhouse on the Isle of Wight, and always would ensure that cake was laid out for her guests (that’s where the name comes from!)
Keep cakes and bakes away from furry friends, due to chocolate and nuts. And fresh dough and chives away from pets, if making scones.
Vegan Victoria Sponge Cake
Victoria sponge is the traditional cake served for an afternoon tea, but of course there are other variations, if you prefer.
Sandwich the cake together with The Coconut Collab’s double coconut cre&m. Widely sold in stores, this tastes just like the real thing but is animal-kind and cholesterol-free. Don’t worry it doesn’t taste at all of coconut, it’s great for dolloping on all your favourite desserts.
Leftover Victoria sponge should keep in an airtight container for a day or so, or in the fridge for a couple of more. Bring to room temperature before serving. You can also sub the strawberry jam for raspberry or cherry, if wished.
Or try a Victorian Parsnip Cake!
Back in the day, parsnips were used also in cakes, due to being so affordable. This Parsnip Cake with Hazelnuts (The Veg Space) is an update of a popular Victorian tea time treat. Served with vegan cream cheese icing, you can sub the hazelnuts with walnuts or pecans, if preferred.
Homemade Coffee Walnut Cakes
Another favourite cake is this one, it’s not sure clear why as it’s not really ‘English!’ But it’s a tasty treat all the same, and a nice alternative, if you’re not really into sponge fruity cakes.
This vegan coffee walnut cake (The Veg Space) is so simple to make, with everyday ingredients. It combines a nutty sponge, with fluffy coffee ‘buttercream’.
Did you now that food writer Nigel Slater selected this cake, as his last meal?
A Plate of Fruit or ‘Cheezy’ Scones
If you don’t have so much of a sweet tooth, you may prefer to serve up scones instead (use Flora vegan butter, as it’s free from palm oil). And serve with local artisan jam, from the nearest farm shop.
Serve with vegan clotted cream (The Veg Space) in just 3 minutes (all you need is vegan block butter, powdered sugar and vegan double cream.
And remember the rule: if you live in Cornwall, it’s jam on top, then cream. Or the other way around, if you live in Devon!
Alternatively bake some vegan cheese scones which have mustard for a tang, served with chutney.
Make Proper Tea in a Proper Teapot!
For a real afternoon tea, it makes sense to push the boat out, and make tea with proper tea leaves, as it never tastes the same with bags. But if you do use bags, choose plastic-free organic brands like Hampstead or Clipper.
It’s best to just bin tea leaves (and coffee grounds), as acids could harm compost creatures. Use a sink protector mat, to stop leaves and grounds clogging you sink.
