Over this festive season of complete and utter indulgence, I have made this cake a few times.
Sylvia has had lots of fun decorating it!
It is wonderfully easy, light and moist, and pretty with the red raspberries. You need just one bowl to mix it all up - I love that!
Vegan Raspberry Cake (slightly adapted from the Vanilla Cake from How It All Vegan)
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
3/4 cup caster sugar
3/4 cup soy milk
1 tsp vanilla extract
1/4 cup canola oil
3 tbsp apple sauce or 1 tsp Orgran No Egg mixed with 2 tbsp water
zest of 1 lemon
1 cup raspberries (I use frozen)
Preheat oven to 350C.
In a large bowl, stir together flour, baking powder and salt. Add sugar, milk, vanilla, oil, lemon zest and apple sauce/Orgran No Egg and mix together until just mixed. Fold through the raspberries. Pour into a round oiled cake tin and bake for 25-30 minutes. Check with a knife/skewer to see if done.
Any vegan buttercream type icing is great for this cake. I just mix up a couple of tablespoons of Nuttelex (vegan margarine), a cup or so of icing sugar, splash of vanilla and milk.