RED YOGHURT CAKE
This vegan cake will colorize your life 🙂 With a little bit of beetroots juice you will be able to create some interesting variety on the dessert plate.
INGREDIENTS ( for a 26 cm/10,2” cake tin )
- 250 g flour
- 120 g brown sugar
- 16 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
- dash salt
- 150 ml beetroot juice
- 100 ml sunflower oil
- 100 ml soy milk
- 50 ml sparkling mineral water
- 5 tablespoons soy yohgurt without sugar
PREPARATION
- preheat the oven to 180° C
- Mix the dry ingredients in a bowl
- Mix in all the liquid ingredients little by little
- Pour the dough in the baking form
- Bake it for 35-40 minutes (test for doneness with a toothpick )
- let the cake cool down in the form
- Take it out of the form
- Cut the cake
- Maybe sprinkle it with powdered sugar
- Enjoy!
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