A vegan cake I’ve been trying to get right – and this is pretty much OK, but it still looks really odd when you’re mixing the batter! Adding coconut flour means it soaks up way more moisture than if you were using just self raising flour.
- 200g caster sugar
- 175g self raising flour
- 100g coconut flour
- 1 heaped teaspoon baking powder
- zest of 1 lemon
- 100g coconut oil, melted
- 1x 330ml can of ginger beer or lemonade
- 1 tablespoon lemon juice
Melt the coconut oil gently, and set aside to cool a little. Put all the dry ingredients in a big bowl with the lemon zest, and mix them thoroughly. Put the melted coconut oil, the ginger beer and the lemon juice in another bowl and whisk them together, briefly, so that there are still bubbles from the ginger beer in the mix. Add the liquid to the dry ingredients and mix them until it all comes together into a strangely fizzy and slightly grainy batter. If the batter looks a bit too dense, add a bit more water. Speed is of the essence here, as you’re using some of the fizz in the ginger beer as a raising agent. Put the cake batter into a greased 8 inch round cake tin. I use a silicone one for this recipe as it’s very easy to turn out. Bake in a fan oven at 175 degrees C for about 35 minutes, or until a skewer poked into the centre comes out clean. If it looks like it’s getting too brown round the edges, turn down the heat to 165 degrees and bake it for an extra 10 minutes.
Turn out the cake onto a cooling rack while you prepare the icing.
150g icing sugar
2 tablespoons lemon juice
Mix together the icing sugar and lemon juice to make a runny icing. Poke the top of the cake with a skewer in several places, then carefully spoon half the icing over the cake. Most recipes will tell you to wait until the cake is cool before doing this, but if you do it while it’s still a bit warm, the icing will sink into the cake and make it much more moist and sticky.
When the cake has fully cooled, put it on a pretty serving plate and spoon the other half of the icing over it. You can get fancy now and make the icing drip down the sides.