Vegan cake

Torta vegana

By: Melissa Forti
From: The Italian Baker
Serves: 8

It doesn’t matter if you are vegan or not, this cake is a simple and yet wonderful base for all your creations. It also happens to be healthy. Italians are about good food, whether vegan, vegetarian or not. I believe in using a piece of a very good organic butter rather than artificial substitutes, and am aware of keeping my eyes open, as not all vegan ingredients are good for you. But this cake is, as it uses only real ingredients. Bake it with or without chocolate, with or without a layer of jam, but please make sure you bake it!

Ingredients

Quantity	Ingredient
200g	unbleached plain flour, sifted
200g	organic vegan white cane sugar
4 tablespoons	potato flour
240ml	organic soy milk
2 teaspoons	organic baking powder
1 teaspoon	vanilla paste or extract
1	orange, finely grated zest
60ml	organic extra virgin olive oil
100g	organic vegan dark chocolate chips
	icing sugar, for dusting

Method

Preheat the oven to 180°C. Line a 20-cm cake tin with baking parchment.
Put the sifted flour, sugar and potato flour in a large bowl. Using a balloon whisk, stir the dry ingredients together, then start adding the soy milk in a steady stream, whisking constantly. Once it is all incorporated, whisk in the baking powder, vanilla and orange zest, and then the oil. Stir in the chocolate chips, if using.
Pour the batter into the prepared tin and bake for about 35 minutes, until lightly golden and a skewer inserted into the centre comes out clean.
Leave to cool completely in the tin before inverting on to a plate. Dust generously with icing sugar and cut into slices to serve.

Tags:: baking; cakes; biscuits; Italian

Vegan cake

Torta vegana

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