Preheat oven to 180c.
Cream butter and sugar until pale and fluffy.
Beat in vegan eggs gradually, then add vanilla extract.
Sift in flour and baking powder, beat thoroughly.
Add water and beat until smooth. I recommend using an electric handwhisk or standalone mixer. This should take about 5 minutes.
Scrape into tart tin, smooth top and bake for 25-30 mins
Remove from oven.
Turn oven up to 200c
To make the topping
Put all ingredients in saucepan over medium heat until all amalgamated and bubbling.
Pour over top of cake (this is where you hope the cake hasn't gone over the top of the tart tin!).
Put back in oven for 5 minutes.
Leave to cool for at least 5 minutes for the top to set. It has a lovely, crunchy topping and the cake is tender, almost like a pudding.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Swedish Almond Cake (Mjuk Toscakaka)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.