Vegan Cake Recipes Pt 2 - Dundee Cake!
Vegan Dundee Cake
Serves 8-10
3 cups wholewheat flour
1 tsp ground cinnamon
1/4 cup soy margarine
1/4 cup plus 2 tbsp dark brown sugar
1 cup sultanas
1 cup currants
1 cup raisins
2/3 cup chopped mixed citrus peel
2/3 cup glaceed cherries, halved
finely grated zest of 1 orange
2 tbsp groud almonds
1/4 cup blanched almonds, chopped
1/2 cup soy milk
6 tbsp sunflower oil
2 tbsp malt vinegar
1 tsp baking soda
Mixed nuts, eg. pistachios, pecans
and macadamia, glace cherries and angelica
4 tbsp honey, warmed
1 Preheat the oven to 300F. Grease a
deep 8in square loose-bottom
cake pan, line with a double thickness
of waxed paper and grease the paper.
2 Sift the flour and cinnamon into
a large mixing bowl, adding the
bran left in the sieve. Rub the margarine
into the flour until it resembles fine
breadcrumbs. Stir in the sugar, dried
fruits, mixed peel, cherries, orange zest
and ground and blanched almonds.
3 Warm 1/4 cup of the soy milk in a
saucepan, then add the sunflower oil
and vinegar. Dissolve the baking soda in
the rest of the milk, then combine the
two mixtures and stir into the dry
ingredients.
4 Spoon the cake mixture into the
prepared pan and smooth the
surface. Bake in the centre of the oven
for about 2 1/2 hours or until a skewer
inserted into the centre of the cake
comes out clean. Leave the cake in the
pan for about 5 minutes, then turn out
on to a wire rack, peel off the lining
paper and leave to cool completely.
5 Place the mixed nuts, cherries
and angelica on top of the cake,
then brush with the warmed honey.
This cake can be kept for up to one
week in an airtight container.
Serves 8-10
3 cups wholewheat flour
1 tsp ground cinnamon
1/4 cup soy margarine
1/4 cup plus 2 tbsp dark brown sugar
1 cup sultanas
1 cup currants
1 cup raisins
2/3 cup chopped mixed citrus peel
2/3 cup glaceed cherries, halved
finely grated zest of 1 orange
2 tbsp groud almonds
1/4 cup blanched almonds, chopped
1/2 cup soy milk
6 tbsp sunflower oil
2 tbsp malt vinegar
1 tsp baking soda
Mixed nuts, eg. pistachios, pecans
and macadamia, glace cherries and angelica
4 tbsp honey, warmed
1 Preheat the oven to 300F. Grease a
deep 8in square loose-bottom
cake pan, line with a double thickness
of waxed paper and grease the paper.
2 Sift the flour and cinnamon into
a large mixing bowl, adding the
bran left in the sieve. Rub the margarine
into the flour until it resembles fine
breadcrumbs. Stir in the sugar, dried
fruits, mixed peel, cherries, orange zest
and ground and blanched almonds.
3 Warm 1/4 cup of the soy milk in a
saucepan, then add the sunflower oil
and vinegar. Dissolve the baking soda in
the rest of the milk, then combine the
two mixtures and stir into the dry
ingredients.
4 Spoon the cake mixture into the
prepared pan and smooth the
surface. Bake in the centre of the oven
for about 2 1/2 hours or until a skewer
inserted into the centre of the cake
comes out clean. Leave the cake in the
pan for about 5 minutes, then turn out
on to a wire rack, peel off the lining
paper and leave to cool completely.
5 Place the mixed nuts, cherries
and angelica on top of the cake,
then brush with the warmed honey.
This cake can be kept for up to one
week in an airtight container.