Afternoon Tea, Cake, Dessert, Light Soft Brown Sugar, Pudding, Queen's Jubilee, Traybakes, Vegan -
Vegan Bakewell Cake
Moist and delicious vegan bakewell cake, bake in 45 minutes
Category
Cake
Servings
6
Prep Time
15 minutes
Cook Time
45 minutes
A delicious and easy vegan bakewell cake, you will never know it is vegan!
Author:Whitworths Sugar
Ingredients
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180 g of Flour
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90 g of Ground Almond
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2 tsp of Baking Powder
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1/2 tsp of Baking Soda
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200 ml of Dairy Free Milk
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80 ml of Oil or plant based Margarine
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2 tbsp of Ground Flaxseeds
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100 g of Whitworths Light Soft Brown Sugar
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1 tsp of Vanilla Extract
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Zest of 1/2 a Lemon
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2 tsp of Apple Cider Vinegar
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125 g of Raspberries or other Red Fruits
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Pomegranate Seeds
Cake
Topping
Directions
Preheat your over at 180C
In a large bowl, whisk together the flour, ground almond, baking powder and baking soda. Then set aside
In a mixing bowl, mix together the non-dairy milk. oil. ground flaxseeds, sugar, vanilla extract, lemon zest and vinegar
Sift the flour mixture into the wet mixture and stir until combined, make sure to not overmix
Transfer the better into the prepare pan and set aside for 5 minutes
Dot the raspberries over the top and bake for 45 minutes
Insert a knife into the center, if it comes out clean your cake is ready!
Let your cake cool completely, then top with the pomegranate seeds and enjoy