This cake is suitable for Diabetics, Egg-dairy-gluten allergies, Vegan.
Vegan frosting: Vegan frosting
Note:
This is a Vanilla base cake BUT can be transformed into a Chocolate cake by sifting into the flour ¼ cup cocoa.
210 g cake flour or gluten free flour
5 ml baking powder
250 ml (1 cup) plain yoghurt or vegan yoghurt or coconut cream
5 ml (1 tsp) psyllium husk powder
150 g (1 ¼ cup) white sugar or sugar alternative like erythritol for diabetic option
125 ml (1/2 cup) sunflower oil
5 ml vanilla essence
¼ cup chickpea water (aquafaba)
Pinch of salt
Sprinkle the psyllium husk powder over the yoghurt and let it hydrate. Once hydrated, mix into the yoghurt to from a smooth consistency without lumps.
Pre heat the oven to 170 C and prepare the baking tins.
Add to the yoghurt mixture the sugar(s) and flavourings. Mix until nice and smooth.
Sift the rest of the dry ingredients together and mix into the liquid mixture.
Whip the aquafaba till frothy like eggwhites and fold into the batter.
Spoon into the cake tins and bake 35-45 minutes until set in the centre.
Let it cool and decorate to your liking.
Source: www.annelienpienaar.co.za 2003 by Annelien Pienaar
Yield: 2 x 20 cm cakes