Friday, February 13, 2015

Moist "Hummingbird" Vegan Spice Cake

This is more of a decadent cake rather than a budget buster, But really, what goes in it isn't that exotic. This is one very moist cake.

 Ingredients
1+1/4 cup SR Flour
1+3/4 cup Brown Sugar
3/4 cup Desiccated Coconut
1 cup Oil or almost 1 cup Vegan Butter
2 ripe Bananas (Mashed)
440 gram Can Crushed Pineapple in syrup (strained)
2 eggs replaced by 1 Tbsp Flax meal mixed with 3 Tbsp water + 1/2 tsp Bicarb Soda
1/2 tsp Ground Coriander
1/2 tsp Ground Cinnamon
1/2 cup Chopped Walnuts

Instructions
Make up the flax egg and set aside, Sift flour, Bicarb, Coriander and Cinnamon and mix well.
Add all the rest of the ingredients and mix till well combined, Pour batter into a greased and lined square Pyrex dish approx 23cm, Bake till golden brown and springs back when lightly touched in the center. 

For the Cream Cheese Frosting
1 Tub approx 225gm Tofutti Cream Cheese  
1/2 cup (or to taste) Brown sugar or Icing Sugar
1/2 tsp Vanilla extract
2 Tbsp vegan Butter
Stir or beat with mixer till creamy and well combined.

Almond Brittle (optional)
1/2 cup Castor Sugar
1/4 cup roasted Almonds
2 Tbsp water
In a fry pan on medium heat add sugar and water, Do not stir it if it needs help to mix just gently swirl the pan (Be careful)  after about 5mins it should start coloring give it another swirl, When it start to go a golden brown add your nuts and swirl again to coat the nuts, Pour onto a sheet of grease proof paper and leave it to harden, break it up and pop it into a pestle and mortar and break it up into small chunks and scatter over the cake.      Enjoy!!  =) 



 



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