ADVENT BUNDT CAKE
Fast and easy made, this vegan bundt cake fits into the pre-Christmas period.
INGREDIENTS
- 250 g spelt flour (wholemeal)
- 130 g brown sugar
- 17 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
- Mark of 1 vanilla pod
- 1 teaspoon lebkuchen spice
- 110 ml sunflower oil
- 200 ml soy milk
- 70 ml sparkling mineral water
- 4 tablespoons soy yoghurt
- 1/2 – 1 tablespoon rum
- 60 g raisin
- 30 g goji berries
- 20 g candied orange peel
- 20 g candied lemon peel
- 1 tablespoon flour ( for dusting the berries)
optional:
- powdered sugar
PREPARATION
- Preheat the oven to 180° C
- Mix raisin, goji berries, candied orange peel and candied lemon peel with 1 tablespoon flour (so they will not sink to the bottom of the back form)
- Mix the dry ingredients (EXCEPT raisin, goji and candied peel) in a bowl
- Mix in all the liquid ingredients little by little
- Fold in the raisin, goji berries, candied orange peel and candied lemon peel
- Pour the dough in a Bundt cake pan
- Bake for 35-40 minutes (test for doneness with a toothpick )
- Let it cool down in the baking form
- Put out of the caking form
- optional: sprinkle it with powdered sugar
- Enjoy!
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