Kiddipedia

Kiddipedia

PREP: 30 minutes

COOK: 45 minutes

SERVES: 8

INGREDIENTS

250g plain flour

3 tsp McKenzie’s Baking Powder

1 tsp McKenzie’s Bi-Carb Soda

190g caster sugar

½ tsp salt

4 tsp McKenzie’s Egg Replacer

8 tbs water

160ml plant-based milk 1 tbsp apple cider vinegar

150g dairy-free margarine, melted 1 tsp vanilla extract

Chocolate drip

100g Lindt dark chocolate 1 tsp coconut oil

METHOD 

  1. Preheat oven to 170°C fan-forced. Grease a 20cm Bundt tin with non-stick
  2. In a large bowl, sift together the flour, baking powder, bi-carb soda, sugar and
  3. In another bowl, mix together the egg replacer and water, whisking for 20 seconds to remove any Add milk, vinegar, margarine and vanilla. Mix well.
  4. Add wet ingredients to the dry ingredients and beat with an electric mixer on medium-high speed until light and fluffy for approx. 2
  5. Pour mixture into the cake tin and bake in the centre of the oven for approx. 40-45 minutes or until the top springs back when lightly touched.
  6. Allow to cool in the pan for at least 20 minutes before transferring to a wire rack to cool. Note: Handle cake very gently. Vegan cakes are generally quite soft in texture and require extra cooling time so that they don’t fall apart.
  7. For a chocolate drip, break the chocolate into a glass bowl with the coconut oil. Microwave in 30-second bursts until melted. Mix thoroughly and allow to cool slightly before pouring over the