Tea Cake

[Guest guest]

Tea Cake.

 

1/4 cup vegan margarine

3/4 cup caster sugar (superfine granulated sugar)

1/4 cup silken tofu

1/2 – 3/4 cup pineapple juice (or orange)

3/4 cup white rice flour

1/2 cup potato starch

3 teaspoons baking powder

1 tablespoon (4 tsp) egg replacer powder

2 tablespoons (4 tsp) soy milk powder

1 teaspoon xanthan gum

1 teaspoon vanilla

 

Method

 

1. Set oven at 190°C (375°F)

2. Cream margarine and sugar, and mix in tofu.

3. Sift together rice flour, potato starch, baking powder, egg

replacer, soy milk powder and xanthan gum.

4. Add pineapple juice and flour mix alternatively, one-third at

a time, mixing lightly.

5. Place mixture in a greased and lined cake tin and bake at 190°C

(375°F)

for 30-35 minutes. Mix in vanilla.

6. Cake is cooked when cake has turned golden brown and comes

away from the sides of the tin slightly, or when a skewer placed into

the centre of the cake comes out clean.

7. Turn cake onto cake cooler and spread with 1 teaspoon melted

margarine and sprinkle with a mixture of 1 teaspoon cinnamon and 2

teaspoons of caster sugar (or brown or raw sugar).