We survived our studies and they are all done and dusted now and we actually have the weekend off to do whatever we like (so long as it is watching television and laying around contemplating our navels 😉 ). I promised you a cake and here it is. I made this one earlier and took it to my daughters where I promptly ate most of it all by myself it was that delicious. I altered the recipe to suit what I wanted from a most wonderful recipe on Holy Cow Vegan, a fantastic blog by Vaishali Honawar where I got the recipe that Stevie-boy used to make my most delicious orange and poppyseed drizzle cake. Vaishali’s recipe is for a lemon poppyseed bundt cake with lemon glaze but I fancied orange as I am not much of a lemon girl and so we adapted the recipe. I then made it minus the poppyseeds for a dinner party with friends and it was equally as delicious.
It was about then that I had the idea to use this incredibly versatile recipe to make a matcha, black sesame and rose drizzle cake. I liked the sound of the combined ingredients and was keen to give it a go. It’s a really easy recipe to make, it hasn’t failed me yet in the three times that I have baked it and it results in a gorgeous, light, moist sponge-like consistency that is a delight to eat. You could adapt this recipe in so many ways. You could use sweet red bean paste or chestnut puree to make a delicious filling, you could ice (frost) the cake however you liked and leave off the drizzle. You could flavour the cake with pretty much anything so long as you balance out the wet and dry ingredients in the suggested proportions and I, for one, am MOST glad that Ms Vaishali created this amazing recipe. We vegans can have our cake AND eat it 🙂
Vegan matcha and black sesame bundt cake with rose scented drizzle
For the cake:
2 2/3 cups of self-raising flour
1/4 tsp salt
1 1/2 cups of sugar (I used raw sugar)
1 3/4 cups almond or soy milk mixed with 2 tsp vinegar and set aside for five minutes to curdle
1/4 cup of black sesame seeds (I used 1/2 cup)
2 tablespoons of matcha (green tea powder)
1 tsp vanilla extract
1 cup of vegan margarine at room temperature
For the rose drizzle:
A few drops of rose water
1/4 cup water or almond or soy milk
3/4 cup icing (confectioner’s – powdered) sugar
Make the cake –
- Cream the sugar and margarine in a stand mixer or hand mixer fitted with a whisk, until light and fluffy, about 2 – 3 minutes. Stop the mixer and scrape down the bottom and sides of the bowl a couple of times during the mixing
- Mix the vanilla extract with the curdled milk mix
- Sift the self-raising flour, salt and matcha (green tea powder) into a dry bowl
- Add the flour to the margarine and sugar mixture in three batches, alternating with the almond or soy milk and vanilla mix. Mix for 20 seconds after each addition, and then scrape down the sides of the bowl to make sure that everything is well mixed
- Add the black sesame seeds and mix with a spatula to disperse them evenly through the batter
- Grease a bundt cake pan with margarine or oil and dust liberally with flour (knocking out the excess). Pour the cake batter into the pan and bake in a preheated 180C (350F) oven for 45 minutes or until a toothpick or skewer inserted in the cake comes out clean. Let the cake stand in the bundt pan on a rack for 10 minutes while you make the drizzle, then unmould. This cake unmoulds easily but if you are having trouble, run a knife lightly and carefully around the edges.
Make the rose drizzle –
1 With a whisk, mix the water (or almond or soy milk) and sugar with a few drops of rose water till it forms a syrupy drizzle.
Apply the drizzle to the cake –
Once you have turned the cake out of the bundt pan onto a cake cooling rack, place the rack over a baking tray or oven sheet and using a teaspoon, slowly pour the cold drizzle over the warm cake.
Eat…eat a lot…make more…eat that one as well…
The sky is the limit folks!
I would like to thank Vaishali Honawar for creating and sharing her original recipe for a lemon poppy seed bundt cake with a lemon glaze with us all. This cake is now my go-to vegan cake and I will be experimenting with flavours and ingredients for the foreseeable future. This cake is delightful, easy and most wonderful to eat.
See you all on Wednesday when normal service will be resumed (I hope!)