GOOEY VEGAN SPICE CAKE
Serves 8
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Cake Batter
2 Tbsp egg replacer + 1/4 cup warm water
1 Tbsp vegan butter
1 cup sugar
1 Tbsp apricot jam
1 tsp baking soda
1/2 cup plant based milk
1/4 cup balsamic vinegar
1 cup flour, sifted
1/4 tsp sea salt
Sauce
1 cup plant based milk
3/4 cup sugar
1/2 cup vegan butter
1 tsp vanilla
2 tsp pumpkin pie spice
Step One
Pre-heat the oven to 350°F. Mix the egg replacer with the warm water and allow to sit for 10 minutes. Whip the vegan butter with the sugar for 2 minutes with a whisk. Add the egg replacer mixture and whip well. Add the apricot jam and whip some more. Next add the baking soda, plant based milk, and balsamic vinegar. Whip some more until well mixed. Next add in the sifted flour and sea salt. Stirring until just mixed, being careful not to over-mix.
Step Two
Pour the cake batter into a greased 9” cake pan. Bake in the oven for 45 minutes or until a toothpick comes out of the center of the cake clean.
Step Three
While the cake is baking, place all the sauce ingredients into a small sauce pan and bring to a boil. Turn down the heat and reduce for 45 minutes minutes or until the sauce coats the back of a spoon.
Step Four
When the cake is done, remove it from the oven and pierce the top with a fork or toothpick. Pour 1/2 the sauce over the top and allow to rest for 15 minutes, both to cool and to allow the sauce to sink in. You can serve as slices or use a cookie cutter to cut out individual portions. Serve with vegan whipper cream or ice cream and drizzle with more of the sauce.
Notes:
When you mix in the baking soda and vinegar together into the cake batter, it will start to fizz a little and bubbles will form. This is perfectly normal and is part of what creates the sponge texture of the cake.
For the sauce you can use any plant based milk, but I recommend full fat coconut milk for flavor!
7 сен 2024
