Citrus Grape Cake

Every Christmas I choose to forget that I hate mince pies and I hate Christmas pudding in the hope that one day, I’ll like them. But the fact is they’re nasty, fruity and frankly, just a little bit shit. Last Christmas I managed to stop myself going out and wasting my money on things that I don’t like, and I made this instead. It was a much tastier option for pudding, even though I was a bit wary of putting grape in a cake.

Excuse the mixed up measurements. I got the idea from a magazine, veganized it and made a few changes so there’s cups and grams all over the place.
Citrus Grape Cake

  • 200ml sherry
  • 200g brown sugar
  • 100g soya margarine
  • 1/4 cup blended silken tofu
  • 1 cup of soy milk with 1 tbsp cider vinegar added and left to curdle
  • zest of 1 orange
  • zest of 1 lemon
  • 175ml olive oil
  • 225g plain flour
  • 1 tsp baking powder
  • 175g grapes, halved
  • 4-5 tbsp brown sugar
  1. Pour the sherry into a small saucepan, bring to the boil and simmer for 10 minutes. Leave to cool.
  2. Heat the oven to 180C and grease a 23cm springform cake tin with oil/soy butter
  3. Beat the sugar and butter until creamy, add the soy milk and tofu and then stir in the zests.
  4. Add the olive oil to the sherry and then add to the cake mix.
  5. Fold in the flour and baking powder a little at a time until it is well mixed and the batter is smooth.
  6. Pour the mix into the tin and smooth over the top. Scatter the grapes on top of the mixture and then sprinkle on the last of the brown sugar.
  7. Bake for 40-60 mins until you can put a knife into the middle of the cake and it comes out clean.
  8. Serve with soya cream, soya custard or vegan ice cream

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