Vegan Swedish Almond Cake (Mjuk Toscakaka)
A tender vegan cake with a crunchy, sweet topping
6
slices
Equipment
- 8" Tart Tin, lined
Ingredients
- 150 Butter - vegan
- 125g Superfine Sugar - preferably golden
- 2 Vegan eggs made with Orgran Egg Replacer (2 tbsp egg replacer, whisked with 4 tbsp water)
- 1 tsp Vanilla extract - best quality
- 150g Plain Flour - sifted
- 1 tsp Baking Powder
- 5 tbsp Tap Water - not hot
For the topping
- 30g Flaked Almonds
- 60g Butter - vegan
- 5 tbsp Superfine Sugar
- 1 tbsp Plain Flour
- 1 tbsp Soy Milk - or plant-based milk of your choice
Instructions
- 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.