Vanilla Sponge with chocolate chips and pecans
I used a 8" square tin for this cake but any
shape you like would be fine. Pictured
variations detailed below (it's a versatile
recipe!)
| Ingredients |
| 300 g / 12 oz / 2 cups of self raising flour |
| 1 teaspoon of bicarbonate of soda |
| 100 g / 4 oz / half a cup of sugar |
| 1 cup / 8 fl.oz / 200 ml of sunflower oil |
| 1 cup of
soya milk
(or
possibly a
little more
to get a
good
mixture) |
| teaspoons
of natural
vanilla
extract |
| 50 g / 2
oz. / quarte
r cup
chocolate chips (or more if you like!)
50 g / 2 oz / half a cup of pecan halves |
|
 |
Oil your cake tin and preheat oven to 180C / 360F. Mix together your dry
ingredients of flour, sugar and bicarbonate. Make a well in the middle and pour in
the oil, soya milk and vanilla - mix well. Pour into cake tin and then sprinkle on
the chocolate chips and arrange the pecans on top. Bake for about half an hour
or until cooked in middle (insert a knife or skewer into the center of cake and if
cooked it will come out clean)
Variations as seen on right use the basic cake recipe but no choc chips or
pecans: one in muffin cases topped with melted chocolate and drizzled with soya
cream... obviously shorten cooking time considerably for the smaller muffin
version. two is a full size cake, split and filled and covered with raspberry cream
made with 1 pack of granovita's organic cremovita (thick like whipping cream),
blended with a punnet of rasps (keep some for decoration) and some icing sugar.
Printable version
We love
our Stockli
Dehydrator
.
Dehydrating doesn't
destroy
nutrients
and
enzymes
like hotter cooking so cakes and biscuits really can be delicious and health
giving. Pictured are raw chocolate flapjacks topped with goji berries and hemp
seeds - recipe from Kate Wood's Raw Living.
|
