Right, so here’s the thing I’ve discovered … don’t try and veganise a non-vegan recipe, it’s simply asking for disaster.
For example, for this bake I found a lovely, orginal and authentic Moroccan Meskouta cake. The recipe called for four eggs, and obviously you can’t use eggs in a vegan recipe. The obvious substitute was bicarbonate of soda and vinegar*, of which a teaspoon of each can be used to replace one egg.
(* – vinegar – use white vinegar, if you can’t find this apple cider vinegar is equally as good)
Well, that’s the theory. In practice, what happened was this – I made up the cake as per the instructions and the resulting cake batter was very thick. However, on cooking, the batter got more liquidy (!) and by the end of cooking time not only was the cake still liquid, it had exploded over the side of the cake tin.
Talk about a disaster!
A Moroccan Meskouta cake is simply an orange cake, so I managed to find a general vegan organe cake recipe. Pretty much the same recipe as the authentic recipe, but less exploding …
After all that, here’s the recipe I used:
Vegan Orange Cake
- 240ml orange juice
- 338g plain flour
- 225g sugar
- 120ml vegetable oil
- 1½ tsp baking soda
- ¼ tsp salt
- Preheat oven to 190 C /Gas Mark 5 / 170 C (Fan) / 375 F
- Grease an 8×8-inch baking pan
- Put all the ingredients in a bowl
- Whisk them all together
- Pour the cake batter into the prepared tin.
- Bake in the preheated oven for about 30 minutes until a toothpick inserted in the center of the cake comes out clean
- Sugar – any kind can be used. I used coconut sugar
- Obviously grease the pan with dairy-free vegan spread
- Orange juice can either be freshly squeezed or you can use shop-bought juice
Here’s the 2nd attempt – it wasn’t too bad!
… and here’s the video … of the 2nd attempt naturally 😉