Vegan Turkish Yogurt or Tofu Cake

This gluten free vegan cake is light, refreshing and very easy to make.  It can be served hot or cold and goes well with fresh or frozen berries.  It has subtle flavours of cardamon and lemon.

Debbie Martin, Tester and Taster

Preparation: 15-25 minutes Cooking: 35-45 minutes Plants: 4 plus topping Serves: 8-10

GF V NF Option DF

Ingredients

250g ground almonds or mixture of almonds and pistachios

1.5 tsp baking powder

1 tsp bicarbonate of soda

6 cardamon pod, seeds only, lightly crushed

Pinch of salt

2-3tbsp agave syrup

150g of thick plant-based yogurt or silken tofu

60ml EVOO

Juice and zest of one lemon

Pinch of salt

Note 

It is important that defatted nut flours such as almond flour, peanut or coconut which soak up too much liquid are not used.  The ground nuts also provide some oil which is important for the mixture.

NF Option

Replace the ground almonds with rice flour, ground sunflower seeds, semolina flour (not GF), or alternative of your choice.  Leave out the pistachios.

Method

1. Heat the oven to 180C, 160C fan, 350F, Gas 4.

2. Line an 8”/24cm springform cake tin with parchment paper bringing the paper above the sides to allow the cake to rise sufficiently. 

3. Mix all the dry ingredients together in a bowl (including sugar if using instead of agave).

4. In a separate bowl whisk together all the wet ingredients including the agave if using, for about 5-10 minutes until everything is incorporated well.

5. Make a dip in the centre of the dry ingredients and slowly incorporate the wet ingredients whisking until a smooth batter is formed. 

6. Taste the mixture and adjust flavours to your taste.  The flavours will be slightly more pronounced once cooked.

7. The lemon will begin to activate the bicarbonate of soda so transfer the batter to the prepared cake tin as soon as possible.

8. Bake in the oven for 35-45 minutes until it is cooked through and a sharp knife or toothpick comes out clean when inserted into the centre.  If it begins to brown too quickly cover with foil.

   
   

Swaps

Replace the cardamon with vanilla or other flavourings of your choice. 

Use vegan cream cheese instead of yogurt or tofu.

Agave replace with 80g sugar, 80g mashed dates or date syrup, coconut sugar.

Cardamon Seeds  1-2 tsp ground cardamon.

Serve

Serve with fresh berries or defrosted frozen berries; soft fruits such as apricots or peaches in season; stewed bramley apples.

Sprinkle pistachios or other nuts or seeds on top, lightly toast them first for more intense flavour and texture

Testers and Tasters Feedback

It was delicious, really quick and easy to make and enjoyed by our neighbour too.

Big hit with the family. Very easy to make.  Did cause some bickering with the family over who got seconds!