Last Saturday I had invited my in-laws (P's brothers and sisters with their families) for dinner. It struck me only that morning that it was also my S-I-L's birthday that day! The menu consisted of lauki kofta, roti, mutter pulao, masala chana dal and veg kadai(ordered). It was quite late in the evening that I decided to make a cake also. After a lot of debate (since I too wanted some of it) I decided to try this vegan cake I had bookmarked sometime back from Madcap Cupcake's yummy blog that goes by the same name. The cake is absolutely healthy ,yummy, vegan and a keeper! I know I am going to make this quite often now:)
It is called 'Rustic Coconut Cake' (tastes heavenly and looks rustic). I have taken the recipe word for word except for using Wipro's vanaspati in place of vegan butter, and used 3/4 cup of sugar in place of 1 cup as I find sugar content high in most cakes I try! It's absolute delicious so do give it a try once at least!
Rustic Coconut Cake - I have simply copied the recipe and pasted it here!
(Source: Madcap Cupcake)
2 tbsp flax meal
1/4 cup + 2 tbsp water
2-1/4 cups unbleached all-purpose flour
1-1/2 cups unsweetened shredded coconut
1 cup sugar (I used 3/4th)
2-1/2 tsp baking powder
1-1/2 tsp cinnamon
1 tsp nutmeg or cardamom (optional)
1 cup plain soy milk
1/2 cup plain soy yogurt
1 tsp vanilla
1/4 cup earth balance, melted (or other vegan buttery spread) - I used vanaspati
- Preheat oven to 325°F.
- Prepare a 9″ round baking pan - line bottom with parchment paper and grease and flour sides.
- In a small bowl mix flax meal and water and beat with a fork until frothy. Set aside. (When I saw the texture I realised why its called a flax egg!)
- In a large bowl, measure flour, coconut, baking powder, sugar, and spices - fold gently until just combined.
- In a medium bowl, measure soy milk, soy yogurt, and vanilla. Take flax meal and water mixture and beat again slightly before adding to soy milk mixture. Whisk wet ingredients together until frothy.
- Add wet ingredients to dry ingredients and fold gently, until just combined. Incorporate melted butter, folding until just combined - do not over mix.
- Transfer batter to prepared pan and bake for 1 hr 15 minutes, or until toothpick inserted in centre comes out clean and top bounces back when lightly depressed.
- Cool in pan for 10 minutes before transferring to rack to cool completely.
I used freshly grated coconut (P did it for me!), and the bits you get in your mouth make it yummier:) I ended up with several compliments. No one realized it was vegan!
- Dust with powdered sugar. - I did not have much time so left that part out!
- CREDIT CUPCAKE FOR THE DELICIOUS RECIPE!
This goes to AFAM - June 2008 - The fruit of the month is Coconut, and this seemed just the thing! AFAM is an event that celebrates a particular fruit each month and was started by Maheswari of 'Beyond the Usual'. This month's event is hosted by Suganya of Tasty Palettes.
Labels: Baking - Cakes, Blog events, Cooking from Blogs, Ing. - Coconut, Vegan - Cake