This mandarine cake is perfect with your afternoon coffee or tea! The whole family loved it including my mom, who is a fussy eater when it comes to vegan food.
Vegan, nut free, soy free | Serves 12 | DESSERT
- 350g self-raising flour
- 1 teaspoon baking soda
- Pinch of salt
- 100ml vegetable oil
- Zest from 2-3 mandarines
- 150ml mandarine juice
- 150g plant based yogurt (I used koko Greek style)
- 1 teaspoon of vanilla bean extract
- 275g sugar
- 1 tablespoon vegetable oil
- 6 tablespoons icing sugar
- 1-2 tablespoons of mandarine juice
1.Preheat the oven at 170°C.
2.In a bowl add all the dry ingredient and mix them.
3.In a separate bowl, add all the wet ingredients and whisk well to dissolve the sugar.
4.Add the dry ingredients into the wet mixture using a sieve.
5.Start combining with a whisk and continue with a silicon spatula.
6.Add a splash of vegetable oil in your cake mould (I'm using a 23cm Bundt cake mould in a spiral shape) and cover the whole surface using a paper towel.
7.Add the cake mixture into the mould in an even layer and bake for 40-45 minutes or until a knife inserted into the middle comes out clean.
8.Let it cool for a couple of hours before you unmould it.
9.When the cake is in room temperature, you can add the icing on top, by mixing the icing sugar with the mandarine juice.
10.Finish with some more mandarine zest.
*You can make the icing thicker or lighter by adding more or less juice.
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