Three Cheers For Orange and Sultana Cake
March 23rd 2008 04:56
If there's any cake that deserves a round of applause, it's this little vegan cake.
I discovered this eggless orange and sultana cake at an event recently. It's tasty to anyone, but especially appealing to vegans - who sometimes miss out on sweet-stuffs. Give this vegan cake recipe a whirl!
Orange and Sultana Cake
What you need:
1 1/4 cups white self-raising flour
1 1/4 cups wholemeal self-raising flour
1 1/2 teaspoons baking powder
3/4 cup soft brown sugar
1/2 cup soy milk
1/2 cup vegetable oil
1 tablespoon orange juice concentrate
1 cup sultanas, soaked and dried
zest of one orange
What to do:
Preheat the oven to 180C then grease and line a 20cm round cake tin. Sift both lots of flour into a mixing bow, adding bran husks back into the mix. In a separate bowl, whisk oil, soy milk, orange juice and sugar until sugar has dissolved. Fold flour, sultanas and orange zest into this mixture. Mix well, then spoon cake mix into the tin and level the surface. Bake for 1 hour or until the top of the cake springs back when pressed gently down. Leave to stand for 10 minutes then turn onto a cooling tray. Store in an airtight container.
I discovered this eggless orange and sultana cake at an event recently. It's tasty to anyone, but especially appealing to vegans - who sometimes miss out on sweet-stuffs. Give this vegan cake recipe a whirl!
Orange and Sultana Cake
What you need:
1 1/4 cups white self-raising flour
1 1/4 cups wholemeal self-raising flour
1 1/2 teaspoons baking powder
3/4 cup soft brown sugar
1/2 cup soy milk
1/2 cup vegetable oil
1 tablespoon orange juice concentrate
1 cup sultanas, soaked and dried
zest of one orange
What to do:
Preheat the oven to 180C then grease and line a 20cm round cake tin. Sift both lots of flour into a mixing bow, adding bran husks back into the mix. In a separate bowl, whisk oil, soy milk, orange juice and sugar until sugar has dissolved. Fold flour, sultanas and orange zest into this mixture. Mix well, then spoon cake mix into the tin and level the surface. Bake for 1 hour or until the top of the cake springs back when pressed gently down. Leave to stand for 10 minutes then turn onto a cooling tray. Store in an airtight container.
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Comment by Tracy
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