I had never actually made a vegan yogurt cake before. So, I experimented a little bit and it turned out really nice, soft and moist. I made cupcakes but I also tried this in a loaf pan which was nice too. I am not entirely happy about the frosting though. I made it with extra firm tofu, vegan margarine and soft dark brown sugar. But I could get a hint of the tofu in it and I don’t particularly like that. Maybe I need some more experimentation on this like adding flavours. So I’m not posting the frosting recipe here. But the cake itself was really nice and I’ll definitely make it again!
The recipe is loosely based, veganised and made nut-free from this recipe on the BBC Goodfood website. BTW, have I ever mentioned how much I love that website?!
I am also now providing measurements in metric and cups as I can see there is almost equal preference for both (based on the poll I did a while ago; you can still see it in the side bar ).
Ingredients (about 20 cupcakes)
3 cups (300g) plain flour
1½ cups (150g) dark soft brown sugar
1 teaspoon (7g) baking powder
1 teaspoon (7g) baking soda
¾ cup (150ml) melted vegan margarine
1 cup (200ml / 240g) soy yogurt (I used a strawberry flavoured one)
Juice from ½ lime (or lemon)
½ cup (100 ml) soy milk
1 tablespoon (10ml) vinegar (I used rice vinegar)
- Preheat oven at 180 degrees Celsius.
- Place vinegar in soy milk and let stand (until needed).
- Mix flour and sugar. Add baking powder and baking soda. Mix thoroughly.
- Add the lime juice to the yogurt. Stir well.
- Pour the melted margarine onto the flour mixture.
- Then add the yogurt. Stir and mix.
- Add the soy milk mixture. Mix well.
- Pour 2 spoonfuls of batter mix into cupcake tray lined with paper cups.
- Bake for 30 minutes or until a toothpick inserted into the cake comes out clean.
Those look beautiful! Almost too good to eat.. I said ALMOST! :)
ReplyDeleteHow gorgeous! I really like yoghurt in cupcakes. Even if you were not 100 percent happy with the frosting, it looks amazing. And thank you for the metric measurements!
ReplyDeleteWhat pretty cupcakes!
ReplyDeleteMmm, they seem like they'd be moist & delicious!
ReplyDeleteMmmmm those look fabulous! YUM!
ReplyDeleteGot these in the oven right now - did you ever find a better frosting for them? Thanks!
ReplyDeleteI have these in the oven right now - my 3 year old daughter is allergic to eggs and dairy so vegan recipes are sooooo useful! Did you ever find a better substitute for the frosting? Thanks
ReplyDeleteThank you Rebecca. I sometimes now use a coconut frosting although it has more fat content than when using tofu...
Delete1/2 cup vegan margarine
1 3/4 cup icing sugar
1 tablespoon coconut milk
1 cup coconut flakes
Method:
Using an electric mixer, lightly beat margarine.
Add in powdered sugar a little at a time while continuing to beat.
When well mixed, add in coconut milk and beat a little more until smooth.
Use the prepared mixture and frost the cooled cupcakes or cake. Make sure cupcakes are not warm but well cooled.
Lightly press coconut flakes onto the frosting. The easiest way to do this is to gently dip and roll the frosted cupcake in a bowl of coconut flakes.
You can leave out the coconut flakes if you want.
Other than that, you can also use vegan cream cheese with powdered sugar.
My son has an egg allergy so if I make cakes I look for vegan recipes. I just had to comment to let you know that I had the best results ever following your recipe! The batch we made last week used vanilla yoghurt and raspberry icing which was nice, but today I'm going to try orange as I think it may go better. I'm so pleased to have found such a good recipe :) Thank you!
ReplyDeleteYou're welcome and thank you so much for your comment. It's always so nice to hear about people who have tried these recipes. I'm so glad you had good results with this one. Sometimes vegan yogurt have different texture depending on the brand you get but I think most should do a good job. :)
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