I wanted to make a vegan cake to bring in to work (one of my co-workers is vegan) and this looked like an easy, dairy and egg free cake to make. I used the variation in the notes with coffee instead of water (3 teaspoons of espresso powder). As stated, it indeed took longer to bake through.

Despite other notes that said the cake never stuck to the bottom of the pan, mine did. I ended up having to patch the bottom together. Lesson: use parchment paper next time.

The texture and crumb of the cake are moist, the flavour is OK but nothing really spectacular. It's a weekday cake, easy to make, and handy to have in the repertoire for vegans.

This is such a simple tasty pudding! It is made with cream and buttermilk, which gives it a lovely, refreshing tang that makes it less rich-tasting than some other panna cottas. I served it with some mixed berries, but they almost overwhelmed the subtle flavour of the dessert. Next time I make it (and there will be a next time!) I'll add some lemon rind and serve it plain.

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I've made it a number of times now, always with grated lemon rind to flavour it. I love it that way.