SPICY YOGURT CAKE (Vegan)
Ingredients
- ½ CUP Vegetable Margarine
- 1 ½ CUPS Light Muscovado Sugar
- 2 CUPS Organic Fine Wholemeal (or Spelt) Flour
- 1 TABLESPOON Soya Flour
- 1 TSP Baking Powder
- 1 TSP Baking Soda
- 1 LEVEL TSP Sea Salt
- 1 CUP Soya Yogurt
- ½ TSP Vanilla
- 2 LEVEL TSP Mixed Spice
Accompaniment
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Description
Found years ago in a Yoga Cookbook this cake is a firm favourite. The unusual COCONUT FROSTING is delicious! Especially good when lots of cake is required for special occasions.
Method
-
1
1. Cream SUGAR and MARGARINE together in bowl.
2. Add sieved FLOUR, SOYA FLOUR, BAKING POWDER, BAKING SODA and MIXED SPICE.
3. Mix well adding YOGURT and VANILLA.
4. Grease a medium sized oblong baking tin and line with GREASEPROOF PAPER (reverse the paper so that both sides are greased). Pour mixture into tray and spread evenly.
5. Bake at 180 degrees C / 350 degrees F for 35-40 minutes. Leave this cake in its tin.
TOPPING
6. When COOL cover with COCONUT FROSTING:
3/4 CUP DESSICATED COCONUT
1/2 CUP FINELY CHOPPED WALNUTS
1/2 CUP LIGHT MUSCOVADO SUGAR
2 TBSP MELTED VEGETABLE MARGARINE
1/4 TSP VANILLA
7. Spread evenly over cake and GRILL to a light toasty brown.
Chef's Tips
Use 1/2 CUP of VEGETABLE OIL instead of margarine (Canola/Rapeseed Oil is mild in flavour and perfect for baking).
Double quantity for a large deep baking tray.
Freezes well.
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