Recipe for success in great vegan bake-off

Katy Beskow’s ombre vanilla sponge cake with balsamic strawberry jam wowed judges from animal rights supporters Peta.

On her “Little Miss Meat Free” website Ms Beskow, from Hull, said she had spent years trying to find the recipe for the perfect “light and airy” cake – without having to use an egg substitute.

She used soya milk and vegetable oil in her sponge, and non-dairy margarine and vegan pink gel food colouring in the buttercream to create a stunning cake covered in roses.

Mimi Bekhechi, from Peta, said: “We were inundated with terrific cruelty-free dishes and it was a real task to narrow the entries down to just 10 finalists. Katy’s dream cake had us salivating. The balsamic vinegar addition is both unexpected and inspired, and her easy-to-follow recipe shows just how simple vegan baking can be.”

One in five households now chooses to buy non-dairy, plant-based products such as soya, rice, oat, almond or coconut milk as a lifestyle choice or for medical reasons.

Peta said as well as being better for the health and the planet plant-based meals spare animals the horrors of factory farming. A spokesman said: “Baking is great fun, but with eggs and dairy products often featuring heavily in recipes, it can be murder on the overworked chickens and cows suffering for our sweet tooth.

“The great news is that any animal-derived product can easily be replaced to make dishes cruelty-free and healthier to boot.”