Saturday, March 14, 2009

Cinnamon Cake

This is a simple breakfast cinnamon cake I made from Joy of Vegan Baking.Well,you must have guessed it-its made using vinegar.Vinegar when combined with baking soda produces chemical reaction and makes the baked item rise and lightens it up. The comination works much better in cakes,muffins or quickbreads.

Ingredients:

Dry Items:
All purpose Flour: 1 cup
Baking Powder: 1 tsp
Baking Soda: 1 tsp
Powdered Cinnamon: 2-3 tsp
Powdered Ginger: 1 tsp
Salt: 1/4 tsp
White Sugar: 1/2 cup

Wet Ingredients:
Soy Milk: 1 cup
Vegetable Oil: 1/3 cup
White Vinegar: 1 tbsp

Crumble Topping:
All Purpose Flour: 3/4 cup
Brown Sugar: 1/4 cup
Powdered Cinnamon: 1-2 tsp
Powdered Ginger: 1/2 tsp
Salt: 1/4 tsp
Walnuts: few handfuls chopped
Vegetable Oil: 1/3 cup

Preparation:
Combine the wet ingredients in a small bowl and keep aside.In a large bowl,whisk together the dry ingredients .Add the milk -vinegar wet mix and stir until just combined.Pour into a lined 9 inch square baking dish or a loaf pan(9x5x3 inches).
For making the crumble,mix well together all the items except vegetable oil.Add the oil and then using your hands thoroughly work it into the dry mix so that the mix resembles crumbled or coarse or sand like.Spoon the crumble on top of the batter,covering the entire area.
Bake for 30-35 minutes in a pre heated oven at 350F/180C or until a toothpick inserted in the middle comes out clean.Cool slightly and then cut and serve

Fresh From the oven...


I used a loaf pan for baking and mine was done by 32 minutes.Also depending on chosen baking dish,little quantity of crumble may remain which can be refrigerated and used for making fruit crumbles or cakes.

Honestly I was not convinced about the powers of vinegar while baking this.But the cake came out perfectly light and moist.There was no sour taste of vinegar or anything that suggests vinegar.Its the simplest and easiest egg replacer I have ever used.And yes this simple yet very tasty cake is on way to Madhuram's ERE: Vinegar


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