Melissa Morgan makes vegan Bakewell tart cupcake on The Alan Titchmarsh Show.

Ingredients: 200ml soya milk, 20ml cider vinegar, 180g self-raising flour, 20g ground almonds, 200g caster sugar, ¼ tsp salt, ¼ tsp bicarbonate of soda, ¼ tsp baking powder, 80ml vegetable oil, 1 tablespoon vanilla extract and 1 teaspoon almond extract.

To decoration: Raspberry Jam, toasted almond flakes, glacé or fresh cherries and almond icing.

For the almond icing : 400 grams of icing sugar, 50 grams of vegetable fat (shortening), 50 grams dairy free margarine, 20-30mls soya milk, 1 tblsp Vanilla extract and 1 tsp Almond extract (or more to taste).

To prepare the bake, preheat oven to 180°C/350°F/Gas Mark 4 and line your muffin tray with muffin cases.

Mix the soya milk and vinegar together and leave to sit for 10 minutes.

In a bowl mix by hand the dry ingredients until fully combined. Add to the bowl the soya milk mixture, oil, vanilla and extract. Using a metal spoon quickly mix together until just combined (about 10 seconds).

Tap the bowl onto the work surface to halt the raising agents from working too quickly.

Using an ice-cream scoop or a spoon, evenly place the batter into the lined muffin tray and tap the filled muffin tray on the work surface to pop the bubbles again.

Place in the oven and bake for about 15 minutes.

Cool on a wire rack in the muffin tray for 10 minutes and then remove cupcakes from the muffin tray and finish cooling them on the wire rack until room temperature.