As soon as I had made these vegan brownies, I saw Azza sulking on one side. When I inquired what was her issue, she told me, “Ummi, you always make chocolate that thaatha likes, you never make what I want!” I was a bit taken aback by it. I always thought she loved chocolate but then it turned out my assumption was wrong! Then she asked me for a strawberry cake. That is when I remembered her fetish for pink, and that was one reason why I baked her a pink cake for her birthday last year, and this time got her a pink doll cake. She loves pink to the core. “Barbie is pink so everything has to be pink” is her philosophy. Initially, I used to love pink too but now seeing too many pinks, my eyes have turned soar! 😉
I wanted to bake something that I could eat, so naturally I opted for a vegan cake. 😀 Azza can at times be very unpredictable – she would ask for something and then directly say “no” when it is done for her. That is why I made sure I make a small cake. I was hoping that it would taste better than the papaya one and was quite nervous while making the cake, especially because at that time, I was having guests at home and their expectation of cake was not how this one was going to be. But Alhamdulillah, the texture was much better. I don’t know if it is the almond milk, or it was the limited oil that went into the cake, I totally loved the way this cake turned out. It was soft and moist, but not crumbly. As expected, Azza nibbled half of her slice and kept the remaining aside, saying that it was tasty but she was feeling full. 😕 The guests loved the cake and the aunty was saying that the texture was more like kalthappam than a cake. So I explained to her that it is because there is no eggs nor any airing of ingredients. 🙂 I totally loved the coconut oil flavor in the cake but if you don’t like the taste, then use any other neutral oil of your choice. The glaze is also optional, but it adds a lovely dimension to the cake, so I would only recommend to make it. Off to the recipe…
- 1 cup all purpose flour
- ¼ tsp baking soda
- ⅔ tsp baking powder
- ⅓ cup sugar
- ¼ tsp salt
- ½ cup chopped strawberry, ground into paste
- ⅔ cup almond milk
- 2 tbsp coconut oil
- 1 tsp rosewater
- ½ tsp apple cider vinegar
- For the glaze:
- ¼ cup icing sugar
- 2 tbsp almond milk
- Preheat oven to 180 degrees. Grease and flour a 6 inch cake pan.
- Whisk all the dry ingredients together. Add in the wet ingredients one over the other and fold in gently - do not overmix!
- Pour into the pan and bake for 30 minutes or till the skewer comes out clean.
- Cool in pan for 10 minutes as the cake comes off its pan and then flip onto the cooling rack to cool completely.
- Combine the icing sugar and almond milk to a smooth paste and spread on the top of the cooled cake.
InShaAllah, tomorrow we share the last of the 3 back-to-back of the vegan cake series… 🙂