Simple, moist and vegan sponge cake base that can be topped in a very versatile way. Gluten free version possible. Fruitcake fun for the whole family. Suitable for a baking dish with a diameter of 28cm.
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 12Piece
Calories 165kcal
Ingredients
225gFlourI use light wheat flour 505, alternatively spelt flour 405, or gluten-free flour with 1 tsp carob bean gum
Preheat oven to 180 degrees (convection oven) and grease a fruit cake pan (28cm diameter) or (as in my case) tart pan a bit and dust with flour (optional).
Place flour, raw cane sugar, baking powder, turmeric, bourbon vanilla and salt in a bowl and mix well.
225 g Flour, 150 g Raw cane sugar, 2 tbspn Baking powder, ¼ tbspn Turmeric, ¼ tbspn Bourbon vanilla, ¼ tbspn Salt
Add oil and mineral water and whisk briskly to form a uniform dough. Ignore small lumps and pour immediately into the cake pan.
75 ml Frying and baking oil, 250 ml Mineral water with extra carbonic acid
TIP: Do not stir too long, otherwise you will stir out the carbonic acid and thus the leavening power from the dough.
Put in the oven and bake for 30-35 minutes.
Remove from the oven and let cool. Garnish with desired ingredients and enjoy!
Store covered at room temperature for up to 3 days, frozen for up to 4 months.