Just to break up the yoghurt a little, we decided to follow on from yesterday's coconut yoghurt and use the leftovers to make a delicious vegan coconut and berry cake. Again we used loganberries from the garden (because we have a freezer full!), but you could also use blueberries, raspberries and blackcurrants as alternatives to deliver a sharp and refreshing fruitiness throughout the sponge. Here's how we made it.
- 125ml of homemade vegan coconut yoghurt with dessicated coconut
- 180ml of oat milk
- 150g of organic coconut sugar*
- 1 tsp vanilla extract
- Juice of half a large lemon
- Zest of a lemon
- 250g of plain flour
- 1 1/2 tsp of baking powder
- 1/2 tsp of bicarbonate of soda
- Pinch of salt
- Handful of preferred fruit
- Baking or greaseproof paper to line your loaf tin
* Coconut powder is quite fine, less sweet then normal sugar and creates a rich caramel colour through the cake. You could also use raw cane sugar or just regular sugar.
We didn't use any oil in this recipe because the coconut yoghurt has quite a high fat content, and neither the texture nor taste were affected.
- Preheat the oven to 180 degrees.
- Mix together the yoghurt, oat milk, sugar, vanilla extract and lemon until everything is well combined.
- In a separate bowl combine the dry ingredients so that the baking powder and bicarbonate of soda are well dispersed throughout the flour.
- Pour the dry ingredients into the wet bowl and stir until you have a nice smooth consistency.
- Gently fold in most of the fruit, leaving some to one side that you can place on top once the batter is poured into the tin.
- Line your tin with baking paper and pour in the batter.
- Once the batter is settled press the last pieces of fruit into the surface.
- Bake for 55 minutes, although we advise checking at 45 minutes and paying close attention - it can be tricky to tell when a loaf tin has cooked right through, especially when using fresh fruit. Once a wooden skewer can be pulled out clean you should be ready to remove from the oven.
- Leave to cool on a drying rack before slicing.
A few things to note:
- Our loganberries are quite large and quite juicy so you may prefer something less moist. Certainly blueberries will probably suspend better in the batter during baking for a more even distribution.
- Don't be tempted to slice the cake until it has cooled and can support itself a bit better. Straight out of the oven it can be quite soft so you will have to be restrained. Busy yourself by making a coffee and reading our other recipes.
- If you still have some yoghurt left you could serve the cake with a generous spoonful.