About this recipe:A fabulously moist egg and dairy free cake. You can find egg replacer in health shops; if using eggs is not an issue, you can use two eggs instead. This is a vegan cake with a lovely crumb topping, and you can skip the walnuts if desired.
190g sifted plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
150g caster sugar
3 teaspoons egg replacer (dry)
4 tablespoons water
250ml soya yoghurt
1/2 teaspoon vanilla extract
4 tablespoons fresh blueberries
4 tablespoons chopped walnuts
5 tablespoons caster sugar
2 tablespoons soya margarine
1/2 teaspoon ground cinnamon
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat oven to 180 C / Gas 4. Grease a 23cm square cake tin.
In a large mixing bowl resift flour with the baking powder, bicarb, salt and 150g of sugar. In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in soya yoghurt and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread mixture in tin. Sprinkle blueberries (optional) and/or walnuts (optional) over the mixture, and stir slightly so that they stay in the top layer.
In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles breadcrumbs. Sprinkle over top of cake mixture.
Bake in preheated oven for 20 to 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool slightly before serving.
If you want to ensure your cake is entirely vegan, read the labels of your ingredients before using.