Vegan baking is not difficult. At all. And here is a good example.
This cake could not be any simpler. You mix the wet ingredients first, then add the other ones into this mixture and you’re done! And you can make it by hand – you don’t need any electric mixer.
This is a small-ish cake. However, you can bake 2 cakes, spread some jam both in the middle and on top, and you can get a pretty nice, bigger cake that you can use for instance for a birthday.
I baked this cake several times and I found out that it tastes even better the next day or at least 4-5 hours later. Also, instead of jam (or together with jam) you can top it with coconut cream or any kind of vegan buttercream and make the cake even more festive. Enjoy!
(makes 1 cake in 22cm cake pan)
2 dl + 6 tbsp + 1 tsp (or 170 gr.) all-purpose flour
1 dl (or 80 gr.) granulated white sugar
1 tsp baking powder
1/2 tsp baking soda
a pinch of salt
1 tsp freshly squeezed lemon juice
1 dl (or 6 tbsp + 2 tsp) vegetable oil
1 dl (or 6 tbsp + 2 tsp) coconut milk
zest of 1 orange
1 dl (or 6 tbsp + 2 tsp) orange juice
For topping (optional):
about 150 gr. orange marmalade
3-4 tbsp desiccated coconut (or more, if you want to cover the whole surface)
coconut cream whipped with sugar
1. Preheat the oven to 180C. Grease a 22cm cake pan and cover the base with a baking paper.
2. Put all dry ingredients (the first 5 ingredients in the list above) in a big bowl and whisk a little.
3. Add the rest of the ingredients to the dry ingredients and whisk until all ingredients are well mixed.
4. Pour the batter into the prepared cake pan. Tap onto the counter a couple of times and then put it in the oven, in medium rack and bake for about 35 minutes, or until a toothpick inserted in the middle comes out clean. When it is baked, take out of the oven and let it cool inside the pan for about half an hour. Then take it out and let it cool more, down to room temperature. When it’s completely cooled, spread jam and coconut (and/or cream if you like) on top. Enjoy!