INGREDIENTS

• 240 g brown sugar
• dash of salt
• 8 g vanilla sugar
• 3 portions of replacement for eggs ( I took “MyEy Voll-Ey” )
• 225 ml sunflower oil
• 1 bowl Joya Cremesse ( 200 g )
• 130 g flour
• 280 g semolina
• 70 g desiccated coconut
• 17 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
• 160 ml orange juice

PREPARATION

step 1

• preheat the oven to 180 ° Celsius

step 2

• mix replacement for eggs with water ( instruction on the package )

step 3

• mix 240 g sugar, salt, vanilla sugar and mixed replacement for eggs

step 4

• mix oil and Joya Cremesse in it

step 5

• mix flour, semolina, desiccated coconut and baking powder
• stir it in the dough

step 6

• pour dough into the Bundt cake pan

step 7

• bake it for 50 minutes ( test for doneness with a toothpick )

step 8

• let it  cool down for 20 minutes inside the cake tin
• take it out of the form, put it back in the form
• make some caps with a toothpick into the cake

step 9

• boil the rest of sugar and the orange juice up and let it simmer for 3 minutes
• pour it over the cake, soak the cake with it

step 10

• let it  cool down for minimum 1 hour

step 11

• take it out of the form, cut it and serve it