Batter
3 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cup sugar
13.5 ounce coconut milk
3/4 cup canola oil
1/2 cup applesauce
1 Tablespoon lemon juice (or lime juice)
1 tsp. vanilla extract
Glaze Ingredients
1/2 cup butter *I used Earth Balance soy free margarine
1 cup brown sugar
1/4 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon coarse sea salt
180 gr all purpose flour
1 teaspoon baking powder
1 pinch salt
113 gr melted butter – unsalted
62 gr yogurt
125mlwater
¾ cup raw sugar or white sugar – 150 grams
1 teaspoon vanilla extract or ½ teaspoon vanilla essence
1 tablespoon apple cider vinegar or lemon juice or white vinegar
½ teaspoon baking soda
Heel lekkere cake! De glaze was ik niet zo fan van, hoeft voor mij niet. Of helemaal weglaten of liever poedersuikerglazuur of chocoladeglazuur
Preheat oven to 175 º. Coat a bundt pan (ik heb mijn Kastenform en mijn kleine ronde vorm genomen), of gebruik bakpapier.
In a medium sized bowl, whisk together flour, baking powder, baking soda, salt; set aside. In another bowl, whisk together oil, apple sauce, sugar, lemon juice and the vanilla extract. Add flour mixture and coconut milk alternately starting and ending with flour mixture. Using a spatula, scrape the sides of the bowl and incorporate all the batter. Pour batter into the prepared pan.
Bake for 1/2 on hour at 175 º C then lower the heat to 160 º C and bake for about another 15-20 minutes, or until a skewer inserted in the center comes out clean. (Kastenform: 20 min, ronde kleine vorm: 25 min) Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. Cool slightly before removing to a rack to cool completely.
When cake is just about ready, make the glaze.
Glaze Directions
Echt niet langer dan de aangegeven 2 min koken, de mijne werd te hard, dan heel dun gieten.
In a saucepan, over medium-low heat, melt the butter. Add the brown sugar and salt. Cook, stirring frequently, for about 2 minutes. Add the corn syrup, and vanilla and stir constantly for 2 minutes. Remove from heat. Pour hot glaze over cooled cake.
Superlekker!!! Haar tip om (als bewaard in koelkast) even in magnetron opwarmen zodat boteraandeel weer zacht wordt, is inderdaad heel goed! Dan krijg je weer die fluffy structuur!
Deze cake kan ook heel goed bij tiramisu!
Mixing dry Ingredient
First mix the all purposed flour with the baking powder and salt in a mixing bowl or pan.
Preheat the oven to 180 degrees Celsius
Line a 20 cm round pan with parchment paper
Measuring Butter
Melt the butter in the magnetron.
Set aside.
Mixing Wet Ingredients
In another bowl take sugar, jogurt, apple cider vinegar and vanilla extract. Add water.
Beat the curd separately in a bowl and then add to the other wet ingredients as this helps it to mix evenly without having any tiny lumps.
Whisk briskly till all of the sugar is dissolved and the curd gets evenly mixed.
Add the baking soda to this wet liquid mixture
Stir until the baking soda is mixed evenly. The baking soda will cause some bubbling in this wet liquid mixture.
Making Cake Batter
Add the liquid mixture and melted butter to the dry sifted ingredients.
Mix very well with a wired whisk. Break apart any lumps by tapping on them with the whisk, but be carefully to not over-mix the batter.
Pour the batter in the greased baking pan.
Tap the pan on the countertop a few times so that extra air bubbles are released. You do not need to even the batter with a spatula. The batter spreads on its own.
Baking Eggless Vanilla Cake
Place the cake pan in the preheated oven on the middle rack.
Bake the cake at 180 degrees Celsius for 30 to 35 minutes or until the top crust is golden. Check the doneness of the cake with a bamboo skewer. It should be clean with no sticky batter.
Place the pan on a wired tray or rack and let the cake cool to room temperature.
Once the eggless vanilla cake cools, you can serve it as it is or use the cake to make pastries or gateau.