Serve slices of this springy cake from the Leon Quick Vegan cookbook with mugs of warming chai to enrich the spices of this cake that’s positive to develop into a fast favourite.
What you want:
½ cup oil
½ teaspoon floor cardamom
1⅔ cups flour
1½ cups almond meal
¾ cup sugar
2 teaspoons baking powder
⅛ teaspoon salt
Zest and juice of 1 orange, divided, plus curls of peel from 1 orange, to serve
½ cup vegan plain yogurt, plus 1 heaping tablespoon per individual, to serve
⅔ cup unsweetened vegan milk
2 teaspoons vegan apple cider vinegar
What you do:
- Preheat oven to 350 levels. Grease sides of a 9-inch cake pan and line backside with parchment paper.
- Into a big bowl, add cardamom, flour, almond meal, sugar, baking powder, and salt and blend nicely.
- Reserve 1 teaspoon of orange zest, then in a medium bowl, whisk collectively remaining zest, orange juice, ½ cup of yogurt, milk, and vinegar, then pour into dry components. Combine till simply mixed.
- Pour batter into ready pan and bake for 40 minutes, or till risen, agency, deep golden, and a knife comes out clear. Let cool in pan for 10 minutes, then prove onto a wire rack and funky utterly.
- Whisk remaining zest into remaining yogurt and serve with slices of cake.
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