The Vegan Berry Loaf Cake, I dedicate to my dear friend Roberta from Riccione, who I hope will enjoy it as much as I do. Simple to make, this recipe will surprise your palate, even without the ingredients we are used to when deciding to eat a dessert. So no milk, no eggs, no butter… but only and exclusively organic products. Try it, it’s delicious!!!!
- Difficulty: Very Easy
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 8 servings
- Cuisine: Italian
Ingredients
- 3 cups Whole wheat flour
- 1 cup Whole cane sugar
- 1/4 cup Maple syrup
- 7 tbsps Extra virgin olive oil
- 1 cup Water
- 1 tbsp Candied ginger
- 1 tbsp Candied berries
- 1 packet Cream of tartar (natural baking powder)
- 1 pinch Salt
Preparation
First, organize your worktop with all the ingredients, already measured, so that everything is at hand.
Turn on the oven and bring it to a temperature of 350°F, in static mode, because the food that will cook contains leavening agents.
Finely chop the ginger and the candied berries, and if you don’t want to do it with a knife, you can use a cutter to speed up the process.
In a bowl, pour the sifted flour, sugar, a pinch of salt, oil, maple syrup, water, candied fruit, cream of tartar, and mix well.
Pour everything into a loaf pan, previously greased with oil and floured, and bake for about 35-40 minutes.
Remove from the oven and let it cool, but not inside the oven, because being still very hot, it would dry out the cake.
Serve your Vegan Ginger and Berry Loaf Cake, dusting it with powdered sugar, and if desired, also accompanying it with soy whipped cream.
Notes
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