This recipe is not only for vegan people but also perfect for anyone that is lactose intolerant to eggs. Finally, you will have a spongy cake that has nothing to envy to a traditional cake. it has a delicious taste and it is very juicy. To make it you will need all-purpose flour, white sugar, soy sauce but if you want you can also use almond, oatmeal, rice, or any milk you like. Soft olive oil, also you can use sunflower, canola or corn oil, lemon zest, and baking powder.
In an ample bowl, we place the sugar with the oil and we stir with the dough hooks. This cake is very easy to make, now add the lemon zest and stir a little more. You can also use orange zest, or a little cinnamon, or any essence or extract, like vanilla for example. Now with a colander, we sift the flour with baking powder. This way we won’t have lumps of flour in our dough. Stir a little so the flour mixes with the rest of the ingredients.
Once the mix looks like pieces of crumbs, add half of the soy drink and stir again. Remember that we can use other vegetable drinks like almond, rice, or oatmeal so you have a tone of options. Once we have a homogenous mix add the rest of the drink of soy and stir until mixed up. In the end, well have an alight dough. And here the important part is to verify that the dough doesn’t have unmixed flour. Since it has to be well mixed so it has homogeneous color and texture.
To bake the cake ill use an 18 cm aluminum pan. And in this case, cover only the pan bottom with baking paper. Don’t cover the sides to help the cake rise. Place the dough inside and we take it to a pre-heated oven. Bake at 180C preferably with the heat on top and the bottom and without a fan for about 50 minutes or until a stick stuck in the middle before taking it out of the oven to verify that it is really done.
Once out of the oven place it over a cooling rack to rest for 10 minutes. After this run a spatula on the birders of the pan to unmould it then remove the wax paper and let it rest in a cooling rack until it cools down completely. Once it is cold you can taste it. It is very soft to slice, and its crumbs are white and even.
- 120ml (1/2 cup) olive oil, sunflower, canola or corn oil
- 200g (4/5 cup + 2 Tbsp) Normal white sugar
- Lemon zest (replace with the zest of orange, cinnamon or some essence, for example, vanilla)
- 250g (1 and 3/4 cup) All-purpose wheat flour use
- 2 tsp Baking powder
- 250ml (1 cup) Soy drink (can be substituted for oatmeal, almond, coconut, hazelnut, rice, etc.)