I have to say I much prefer being in the kitchen making wonderful vegan food than writing about it! But I do like to share the recipes.
This dessert has gone down so well at a couple of our pop-up dinners (check out our FB page here), and if you happen to be in Cape Town in South Africa, we would love you to come to one of these events.
At the end of last year Karen and I did a 2-week vegan cooking course at Demuth’s in Bath and this recipe was inspired by them.
Our version has a couple of changes –
Firstly, we like to healthy things up just a little, so instead of castor sugar, we take organic brown sugar and grind it up in a coffee grinder, and, also replace about of a third of the sugar with Xylitol.
Secondly – we have decided just to make everything gluten-free, so we replace the normal all-purpose flour GF flour.
Thirdly their recipe uses soy yoghurt while we use silken tofu.
Here is our recipe.
It makes a 22cm square baking tin, which we then cut into 25 small squares, or 16 larger portions.
Ingredients:
- 110 grms castor sugar (or ground organic brown sugar)
- 60 grms xylitol
- 120 grms vegan butter
- 60 grms silken tofu
- 50 mls soy milk
- 1 t apple cider vinegar
- 2 oranges – juice and zest
- 190 grms almond flour
- 160 grms gluten-free flour
- 4 t baking powder
- 1 C almond flakes
For the glaze:
- Juice of 3 oranges
- 160 grms castor sugar (or ground organic brown sugar)
What to do:
1 – Pre heat your oven to 190C (170C Fan)
2 – Line your baking tin with parchment
3 – In a large bowl, cream together the sugar and vegan butter
4 – Whisk in the tofu, soy milk, vinegar, orange juice and zest
5 – Whisk in the almond flour and gf flour and mix well until smooth
6 – Only stir in the baking powder when ready to bake
7 – Pour your mixture into the prepared baking tin, making sure it is level and right into the corners, and sprinkle the top with the almond flakes
8 – Bake for 25 to 30 minutes till puffed up and golden brown
9 – While this is baking, make the syrupy glaze – heat the sugar and orange juice gently in a pan till all the sugar is dissolved
10 – Once the cake is baked, removed from oven and place on cooling rack, prick lots of holes in the cake with a skewer and pour over the glaze so it can soak in while cooling.
Of course you can make a lemon version too.
Both are lovely and moist and keep well for a good few days in the fridge.
Bon apetit!
