Variation on vegan loaf cake as promised. Happy baking!
Dry mix for loaf cake:
- 500g plain flour
- 60g ground almonds
- 5 tsp baking powder
- ½ tsp salt
- 160g soft brown sugar
- 1/2 tsp cinnamon and 1/2 tsp ground ginger
Wet mix for loaf cake:
- 280ml orange juice
- 90ml oat milk or other non-dairy milk
- 20ml vanilla extract
- 120ml vegetable oil
- 1-2 peaches (or nectarines) depending on size
- 1/2 small punnet of fresh raspberries plus extra for decoration
- 125g sultanas
- Ground cinnamon and soft brown sugar for dusting
- Preheat oven to 180C. Grease (with non-dairy butter or oil) and line two loaf tin tins.
- Peel the nectarine/s. Cut nectarine/s into small pieces. Set aside.
- In a large mixing bowl, sift the flour, baking powder, salt, sugar, cinnamon and ginger together. Then add the ground almonds. Mix well.
- In a measuring jug, add the orange juice, oat milk, vanilla extract and oil. Mix well.
- Make a well in the centre of the flour mixture, then pour in the wet ingredients. Add in the chopped nectarine pieces, raspberries and the sultanas. Fold and mix gently until a thick batter is obtained. The batter may look quite dry (although less likely with the addition of raspberries fruits). Do not be tempted to add more liquid as the fruit will release some moisture when the batter is baked.
- Pour the batter into the two lined loaf tins. Spread the batter evenly in the tins. Then place extra raspberries in a ‘herringbone’ pattern on top of the batter in a row.
- Sprinkle with a mix of sugar and cinnamon.
- Cook for 20 minutes at 180C and a further 20 to 25 minutes at 160C. When time is up test cake with cake tester and if it comes out clean, the cake is done.
- Allow the cake to cool completely in the tin before removing and cutting it.
Please note that the cake can be stored in an airtight container for a couple of days. To keep it longer it should be kept in the refrigerator as the fresh fruit can go mouldy if not refrigerated.
Source: variation on Veganlovie recipe.