If you are a vegan, you probably heard this line quite a few times. If you are not vegan, you may or may not have said it before.
I usually get it when having non vegan folks over for coffee and baked goods (I am not selfless enough to only serve my non vegan guests, there is always a vegan choice for me to indulge as well) or when one of my three live-in carnivores wants to try a spoon full of Mama’s dinner.
“I usually get it when having non vegan folks over for coffee and baked goods, or when one of my three live-in carnivores wants to try a spoon full of Mama’s dinner.”
Well, I’m glad it “doesn’t even taste vegan” (even though I haven’t quite figured out just yet what exactly vegan does in fact taste like, other than delicious, of course) because I guess that means people are positively surprised, which is always a good thing, right?
So I decided to post a few recipes now and then, that would fall under the “doesn’t even taste vegan” rubric.
Today, I want to start with the recipe for this delicious, super easy to make Vegan Mandarin Crumble Cake that doesn’t even taste vegan.
I made it for my son’s 7th birthday last week. I had a couple of friends and their kids over for an afternoon play- and coffee date, and wanted to serve at least one plant based cake option.
Since I also made other, non vegan cakes and was like so often a bit tight on time, I appreciated how fast and simple this recipe is, and that I had most of the ingredients at home – which is always a big plus.
Here you go:
Vegan Mandarin Crumble Cake
For the cake:
- 200g spelt or whole wheat flour
- 50g cane sugar
- 2 tablespoons maple syrup
- 2 tablespoons plain soy yogurt
- Soy milk (enough to get about 160 ml when combined with the soy yoghurt)
- 120g vegan margarine, melted
- 1 teaspoon baking powder
- 1 pinch of salt
- 2 small cans of mandarin oranges (or 1 big one), drained
For the crumble:
- 60g spelt or whole wheat flour
- 50g cane sugar
Preheat the oven to 180C.
Mix 3 tablespoons of the melted margarine with the sugar and flour for the crumble. Put aside for later.
Mix the soy yoghurt with enough soy milk to get about 160 ml.
Combine with the remaining ingredients except the mandarin oranges and stir with a big spoon.
Fill the dough into a greased spring form pan and layer the mandarin oranges on top.
Top off with the crumble mixture.
Bake for 30 minutes.
What are your favorite go to recipes when you need a quick and simple vegan cake option?