Well that was fun!
Thank you to those of you who cam along to Beet the Waste ii at the Tap Social at the end of September. We hope you enjoyed it as much as we did.
More on that another time, but in the meantime, congrats to all those who entered the vegan cake competition, and particular hats off to winner Caitlin, pictured here alongside her apple cake.
She has kindly shared her recipe, so here it is. Note that cup just means a small mug-worth:
For the streusel (that means crunchy topping, it is not a misspelling of streudel!):
1 cup packed light brown sugar
1/2 cup flour
1/2 cup vegan marg or oil + salt
2 teaspoons cinnamon
3/4 cup walnuts chopped coursely
For the cake:
2 1/2 cups self raising flour
1 small teaspoon bicarbonate
3/4 cup vegan marg or oil + salt
1 cup castor sugar
3 tablespoons ground linseed + water until it looks like about 3 eggs
2 teaspoons vanilla essence
a few spoons of vinegar
500g plain or vanilla flavour soy or other vegan yogurt
apples, sliced thin (enough for a layer across your cake pan)
Method:
– heat oven to 180 / grease a 20 cm spring form
– make streusel by stirring brown sugar, flour, marg and cinnamon with a fork until crumbly and butter fully incorporated, stir in walnuts
– make cake batter by mixing flour and bicarbonate in small bowl / beat marg and sugar in large bowl until fluffy about 2 minutes / beat in linseed mixture, vanilla, vinegar and yogurt, then flour mixutre until just blended
– spoon half batter into pan, spread evenly
– top with apple slices then 1/3 of the streusel
– spoon on remaining batter and spread evently
– sprinkle with remaining streusel, pressing down lightly so it sticks to batter
Bake 40 to 50 minutes until a knife comes out mostly clean cool in pan for 15 minutes before removing from tin
and… EAT!
For photos from the day, captured by Helen White, click on this pic:
[October - December]
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