I want to introduce you to one of my favourite vegetarian cook books. Although not officially ‘vegan’ this cookbook omits dairy and egg from its recipes. Occasionally the use of honey makes it in, but this is easy to substitute for animal friendly alternatives.
Enter ‘The Vegetarian Kitchen’ by Mellissa Bushby.
This little South African gem was discovered while I was perusing my aunt’s cookbook collection one Sunday lunch.
We have tried many of the recipes in this book and every single one of them has been a success. Many of my cook books, although great; have weak or poorly planned recipes in them that never entirely work. This on the other hand has become a firm favourite, and portions of the book are now covered in haphazard splashes and smudges.
Here’s an all time favourite, and my most requested vegan cake recipe.
375 ml (1.5 cups) cake flour (this can be substituted for gluten free flour
5 ml (1 teaspoon) baking powder
5 ml (1 teaspoon) bicarbonate of soda
1 pinch of salt
15 ml (1 tablespoon) of grape vinegar
15 ml (1 tablespoon) vanilla essence
60 ml sunflower oil
125 ml sugar
250 ml of pomegranate juice (Woolies sells pomegranate juice)
seeds of half a pomegranate
juice of 1 orange
5ml (1 teaspoon) poppy seeds
5ml (1 teaspoon) castor sugar
Preheat the oven to 180 degrees celcius. Grease and flour a 20cm cake tin.
Stir together the flour, baking powder, bicarbonate of soda and salt.Make a well in the centre and add the vinegar, vanilla essence, oil, sugar and pomegranate juice. Mix well.
Pour the batter into the cake tin and bake for 35 – 40 minutes or until a knife inserted comes out clean.
Turn out on to a wire rack to cool.
Once the cake has cooled, put the pomegranate seeds, orange juice, poppy seeds, and castor sugar in a small saucepan and bring to the boil stirring constantly.
Allow to thicken and pour over the cooled cake.
This was a gluten free version I made.