VEGAN APRICOT VANILLA PUDDING CAKE
Baking and I have a love-hate relationship. It’s a 50:50 chance of being tasty or a total fail.
If my cakes are nice and tasty and look somehow decent to the eye, they make it on this website and in my ‘famous’ food corner. I play it super cool and be super confident about it, that it is just another easy recipe. While I was crossing my fingers that it would turn out somehow edible, for the whole 30 minutes in the oven.
But jokes aside, going to business school I was always taught that cake needs eggs and butter as essential ingredients. Funny thing—this cake doesn’t contain either and it turned out better than any of my cakes before.
Prep: 10 min • Makes enough for 4 people
INGREDIENTS
220g flour
150g sugar
1 tsp baking powder
250ml water
50ml rapeseed oil
vanilla extract
1 tsp apple cider vinegar
Vegan vanilla pudding (buy one or make your own)
3-4 small apricotsPREPARATION
Mix the dry ingredients together (flour, baking powder, and sugar). Then add the liquid ones (oil, water, and vanilla extract).
Brush the tray with margarine and put the dough in.
Put the pudding on top and work it through the dough with a fork. Add the apricots. To have them inside the cake, push them in.
Bake at 180 degrees Celcius for about 30 minutes.
INTERESTING FACTS
Eggs aren’t food. They are the result of a hen’s menstrual cycle and are not supposed to be for human consumption. Especially not in this day and age. The egg industry is a horrible industry, which exploits and kills innocent animals for what is theirs. They shred innocent male chicks as they are useless for the egg industry. If you don’t believe me, I highly encourage you to do your own research.
Furthermore, I’d like you to watch this video on why using backyard hens isn’t ethical either.
There are so many plant foods, which can be used instead of eggs like flax seeds, chia seeds, applesauce, aquafaba (the liquid from jarred or canned chickpeas), cornstarch, locust bean gum, baking soda, pumpkin puree, etc.
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