Wednesday, 2 October 2013

Raspberry Cake

A moisty and delicious vegan cake...
Makes 1 small cake:
Yofu (125g - natural, sugar free)
Muscovado Sugar (3 tbsp)
Flour (150g)
Soy margarine (1 tbsp)
Flaxseed (ground - 3 tbsp mixed with 3 tbsp water)
Baking powder (2 tsp)

Raspberry Spread (sugar free - 2 tbsp)

1) Preheat the oven to 180° C (350° F)
2) Line a small cake pan.
3) Mix together all ingredients, except the raspberry spread, in a large bowl.
4) Pour half of the batter into the prepared cake pan spread the raspberry over it and pour the rest of the batter, bake for 30 to 35 minutes, until the top is golden brown.

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