cake vegetarian

cake vegetarian
cake vegetarian delicious cake, fluffy and delicious, without butter, eggs or milk, Lenten. The basic recipe, may change, depending tastes, adding fruits or nuts. From
5 stars rate, from 6 Chefs

Preparation time: 15 minutes | Cooking: 45 minutes | Total time: 60 minutes
Recipe for: 9 servings

Nutrition information per 1 portion
Calories: 287 Calories | Fat: 11 g.

Wholemeal flour flour: 100 g.
White flour: 100 g. (For every use)
Brunette sugar: 1 mug (215 gr.)
Salt: 1/2 teaspoon
Soda: 3/4 teaspoon
Crumbs cinnamon: 1 teaspoon
Grated carnation: 1/3 teaspoon
Grated nutmeg: 1/2 teaspoon
Extract vanilla: 1/2 teaspoon (or 1 vanillin)
Sunflower: 90 ml
Juice tomato: 1 mug (better than fresh tomatoes)
raisins: 50 g. (or other dried fruit or grated carrots or apples)
Wholesale nuts: 50 g. (or another nut of your choice)

1. Preheat oven to 180 degrees. Grease a baking tray 20 from. about and line it with baking paper.
2. Mix the flour with the soda in a large bowl, salt, spices, sugar and vanillin (if you use an extract, don't add it yet, will then come in with the liquid ingredients)
3. Make a mixture on the surface of the flour, 2 puddles (3 if you use vanilla extract) and add the oil to one and the tomato juice to the other (in the third the extract). Stir to moisten the flour. Add the fruit and nuts and mix lightly again, be mixed.
4. Pour the dough into the pan you prepared and bake the cake in the preheated oven for 40 minutes (check if it was baked with a knife and if necessary cook it longer).
5. Take it out of the oven and when it cools down enough, take it out of the pan.

Prepared in 20 June 2014 by Luise


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