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PREPARTION TIME:
15
MIN
- COOKING TIME: 35 MIN
Vegan Vanilla Bean Cake
This recipe makes a lovely, mild vanilla cake that is vegan and refined sugar free. I think the raspberry adds enough sweetness to the already sweetened mixture, but you can adjust the measurements if you prefer a sweeter cake. Sprinkle with coconut and serve with your favourite vegan ice-cream!
Ingredients
- 1 1/2 cups vegan milk
- 2 tsp apple cider vinegar
- 3/4 cup rice malt syrup
- 1/3 cup vegetable oil
- 2 cups plain flour
- 2 tsp Stevia (or more, if you like your cakes sweet)
- 2 tsp ground vanilla beans
- 2 tbs cornflour
- 3/4 bicarbonate of soda
- 1 tsp baking powder
- 3/4 cup raspberries (frozen or fresh)
Instructions
- Preheat oven to 170 degrees Celsius and grease and line a round cake tin with baking paper
- Combine milk, apple cider vinegar, rice malt syrup and vegetable oil in a jug and stir well
- In a large bowl, mix together flour, Stevia, vanilla beans, bicarbonate of soda and baking powder and make a well in the centre
- Pour wet ingredients into the well and mix until smooth
- Pour mixture into prepared cake tin and sprinkle raspberries on top
- Bake for approximately 35 minutes or until a knife comes out of the cake clean
- Sprinkle with coconut or any other toppings and enjoy!
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