When I became vegan, cakes were rare. Back then it was a case of waiting for Kate’s mum’s chocolate cake. Well eggs are essential for a cake. Err, no, but that was the general perception. Now there’s lots of recipes and Ms Cupcake! I try to make the few cakes I make a little more health conscious so I avoid regular sugar and wheat. And I tend to put less sweetener than the recipe suggests. Cakes are all the better for it I find.
I avoid wheat most of the time because of the bloating and sugar is simply bereft of and nutritional value. Quinoa is a superfood and coconut sugar still retains some nutritional value, I believe. This time I used the coconut sugar with tamarind from Coconom. It’s a little different but works great.
MoVeganBer Cake recpie – lemon and cranberry loaf
So today’s MoVeganBer recipe is an honest to goodness, comforting loaf cake. Pretty fancy! It’s based on my previous bastardisation of Ms Cupcake’s Blueberry and Lemon Loaf but has cranberries and pumpkin seeds instead of blueberries.
In addition, the other change I made was significantly less raising agent. I wanted a stodgier texture, this time. So the ingredients were:
1 cup each of quinoa and rice flour
3/4 cup of coconut sugar
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
3/4 cup buckwheat milk
1/2 cup coconut oil, melted
1 lemon – juice and zest
1/2 a vanilla pod, scraped
Handful of cranberries
Sprinkle of pumpkin seeds
First, pre-heat the oven at at 180C/350F/Gas 4 and slowly melt the coconut oil in a pan. It just needs to melt nothing more than that. While it is melting mix the dry stuff in a bowl. Then prepare the lemon and vanilla pod and add it to the dry ingredients. Finally, mix in the buckwheat milk and mix away. Bingo.
Then grease your loaf tin and pour in the mix and bake for 35 minutes. And voila a lush vegan cake – lemon and cranberry loaf cake, in fact.