Rose & Vanilla Bundt Cake
Rose&VanillaBundt Cake
This is the perfect cake to accompany afternoon tea. It is soft and fluffy, delicate and intricate, with its subtle floral notes. The glaze gives it a beautifully sweet crust, while the rose buds add a touch of romance. It is very easy to make, with simple ingredients and no fancy equipment needed. Enjoy it with your favourite tea or coffee and perhaps a good book…
Ingredients
250ml plant based milk, unsweetened
Fresh juice of one lemon, plus the zest
60g vegan butter, melted and slightly cooled (use non-hydrogenated or homemade)
200g xylitol (or sugar of choice)
170g organic soft silken tofu, drained
1tsp vanilla extract
1tsp rose water
1/2tsp almond extract
2 cups white spelt flour
2tsp baking powder
1tsp baking soda
1/2tsp salt
A few dried rose buds for sprinkling
- For the glaze -
250g ground xylitol* (or icing sugar of choice)
2tbsp plant based milk, or more if needed
2-3tbsp fresh lemon juice
A pinch of salt
Method
Preheat the oven to 180C.
Place the milk in a small jug and add the lemon juice. Set aside for a few minutes to let it curdle and thicken.
Meanwhile, in a food processor, a mixer, a blender or a medium bowl, add the melted butter, the xylitol or sugar, the tofu, the vanilla extract, the rose water, the almond extract and the lemon zest. Add the milk and lemon mixture. Mix well. If mixing by hand, use a whisk.
In a separate bowl, mix the spelt flour, the baking powder, the baking soda and the salt. Pour in the wet ingredients and blend gently, without over mixing.
Pour the batter in a greased bunt tin and bake for 45 minutes.
Once cooled enough to handle, remove from the tin and continue to cool completely.
To prepare the glaze, in a food processor, a mixer, a blender or a medium bowl, add the ground xylitol, or icing sugar, the milk, the lemon juice and the salt and mix until smooth and glossy. Again, use a whisk if mixing by hand. Add an extra tablespoon of milk or two, as needed. You need to end up with a thick but pourable consistency, a bit like honey.
Using a soup spoon, generously drizzle the glaze over the cake, letting it drip here and there. This will soon set and harden slightly. Sprinkle the rose buds on top and serve.
Enjoy!
Notes
Xylitol is a fantastic alternative to sugar. It is a natural sweetener obtained from plants and the only sweetener that actually has health benefits! It protects our teeth, prevents ear infections, boosts collagen in the body and encourages the good bacteria in our gut. It looks like granulated sugar, it has no strange aftertaste and can be used exactly as sugar.
* If you are in need of icing sugar, you can easily blend the xylitol in a food processor until it is a very fine powder.
Spelt flour is an ancient grain strongly related to wheat, but it has a slightly higher nutritional profile. Whole spelt is rich in fibre, protein, zinc and other vitamins and minerals. White spelt contains less fibre than the whole varieties, but is still a nutritious flour to use.
