Now that I’m a fully fledged vegan I wanted to get back into baking some good delicious cakes. I’m a real sucker for a sponge cake, and although egg’s do tend to make a cake light and fluffy this cake recipe is gonna knock that right out of the ball park in one sitting!
It’s a really moist yet light cake, with just the right amount of dried apricots, almonds and sugar – not too much and definitely not too little. When people ask me what do I eat, as a Vegan. I can’t help but chuckle – “just what you eat, just without dairy and meat” – and it’s true!
It’s all about experimenting. That’s the joy of all this, it gets you thinking right out of the box and really getting to know what you put into your body.
So enjoy this one folks, you won’t be disappointed!
Apricot & Almond Cake
You’ll need a 9″ inch cake tin, nicely greased (with soya marge or such like) or lining paper.
- 10 oz plain flour
- 4 oz sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 5 oz soft dried apricots (chopped)
- 3 oz ground almonds
- 1 tsp vanilla extract
- 4 oz soya margarine
- 2 tbs golden syrup
- 150 ml soya milk
Topped with flaked almonds to really drive the almond flavor home!
Firstly, preheat your oven to 190 degrees. Then combine the first 6 ingredients together in a fairly good sized bowl. The melt your margarine, golden syrup and vanilla extra in a separate pan. Mix the margarine liquid in with the main ingredients and make sure they are all combined. Spoon the mixture into your pan and pop into the oven for about 30 minutes (I have a fan assisted oven so it normally takes this time, but if you need longer make sure you keep an eye on it. If your cake is browning on top quicker than cooking inside, cover with foil to ensure it cooks evenly).
And voila your cake is done! Honestly, its absolutely gorgeous. I had a piece a few minutes later, just couldn’t resist – but it’s even nicer the next time – well that’s how long it lasted anyway!!