-->
So I felt like experimenting last night, and as one of my colleagues at H&G has become vegan – for health reasons – I decided to try out a 100% vegan cake.
Here's the recipe:
Cake mixture:
500g wheat-free cake flour
35ml fresh baking powder
160ml fructose or caster sugar
2 cups room-temp water (500ml)
160ml natural oil (heart-friendly, like
Canola)
15ml freshly-squeezed lemon juice
Stir dry ingredients together. Slowly
beat in oil, water and lemon juice – taking care not to over beat
the mixture.
Divide cake mixture into 2 x 20cm
baking tins, bake for about 40minutes in a pre-heated oven at 160
degrees Celsius.
You will be able to smell the cake when
it's nearly done. Test with a cake tester to make sure that the
mixture doesn't stick, and the sponge should bounce back lightly if
touched.
Let cool on a cooling rack.
Icing:
this is very much based on a
guestimate. Place 2 cups of icing sugar in a bowl and add water a
tablespoonful at a time until the desired consistency is reached. It
should not be too runny.
Spread the white icing between the two
sponges and pour some over the top, so that it covers the top. Let
cool (even put it in the fridge for a bit to set).
Strawberry sauce:
5 to 6 large strawberries
half a cup of caster sugar or fructose
(125ml)
About 50ml of water
In a small saucepan over medium heat,
dissolve the sugar into the water. Add the strwaberries and stir
continuously for about 5 minutes, so that strawberries are broken
down and the mixture is boiling. Keep stirring occasionally until the
mixture becomes syrupy.
Let cool completely. Pour this over the
iced cake.
Garnish with slices of fresh
strawberry.
Serve right away for best results, or
keep it for the next day.
Comments