Hello, and guess what? I came SECOND PLACE or RUNNER UP or the first one to lose (Dance Moms) in Woolworths’ Home Cook of the Year competition. Isn’t that awesome? It required the judges to pick a Top 10 from the many entries, and then the three with the most “likes” on Instagram were winners. I think I very much could have won, but the winner put in a lot more time and effort than I did – and I don’t have the internet so I was very limited. It’s the first competition I’ve entered my food into, and I secretly want to do more.
Now, about this cake. It’s a special friend of mine’s birthday this weekend, and I’m meeting her for lunch today. I wanted to make her a little cake to take home and share with her daughter, but something that wouldn’t be a massive 10 person cake. So I whipped out my little 10cm tins. I found a recipe on fragrantvanilla.com and messed around with it. It turned out moist and delicious, especially with the spices I used. It’s the perfect Winter birthday cake.
This cake made 4 mini cakes in my 10cm tin, and so would also make 1 regular cake to fit a 20cm cake tin.
¼ cup mylk
1 TB apple cider vinegar
½ tsp ginger grounds
½ tsp cinnamon grounds
1 tsp cardamom grounds
½ tsp bicarbonate soda
2 TB liquid oil
½ cup brown sugar
1/3 cup pumpkin puree
¾ cup self raising flour
1. Preheat the oven to 180°C and line your cake tin/s.
2. Pour the vinegar and mylk into a medium mixing bowl, and allow to sit for 5 minutes. Once curdled slightly, add the spices, sugar, pumpkin, oil and soda. Stir together.
3. Fold through the flour until just combined.
4. Pour into the cake tin. The small 10cm tins took 20 minutes to cook, and so I expect a 20cm tin to take 30-35 minutes. Check it occasionally by pressing lightly on the top – it should be firm.
5. Allow to cool 20 minutes in the tin before flipping to cool completely on a wire rack.
1 TB vegan margarine
4 TB icing sugar
2 TB cocoa powder
1 TB mylk
1/3 cup pecans, toasted lightly
Use a whisk or beaters (I actually used a fork) to whip the marg, mylk, sugar and cocoa together. Smooth it over the top of your cooled cake. Decorate with the pecans.
Caramel – optional
3 TB coconut mylk, warmed
2 TB brown sugar
2 TB icing sugar
Stir these three ingredients together and season with a little salt. Pour over just before serving.