Vegan cake

Today I made this cake for one young lady who is vegetarian.

Here is my Christmas version of this cake. 

                                                                       

 Recipe:

INGREDIENTS

350 gr wholegrain spelt flour

175gr vegan marg

175gr light muscovado sugar

1 tsp mixed spice

150gr sultanas

200gr raisins

150gr dates

50 gr flaked almonds

1 tblsp treacle

100gr glacé cherries, halved

grated zest of an orange

2 tblsps ground almonds

120ml soya milk

2 tblsps red wine vinegar

¾ tsp of bread soda (bicarbonate of soda)

6 tblsps (90ml) brandy

• Preheat oven to 150˚C

• Grease an 8” cake tin and line with a double layer of greased greaseproof

• Sieve the flour and spice

• Rub in the marg until the mix is like breadcrumbs

• Stir in the flaked almonds and treacle

• Add the sugar, dried fruit, cherries, orange zest and ground almonds and mix

• Warm half the soya milk in a small pot and add the vinegar

• Dissolve the bread soda in the rest of the soya milk, then add

this to the milk and vinegar mix

• Stir this into flour and fruit mix until well combined

• Spoon mix into greased tin and smooth the top

• Bake for 2 hours, until a skewer/cocktail stick comes out clean

• Leave cake in tin to cool, then turn out and peel off greaseproof

• Prick cake with a cocktail stick and feed with a third of the brandy

• Wrap cake in greaseproof and store in a tin

• Feed with the rest of the brandy at weekly intervals

• Will keep for 4 weeks