Vegan Mofo: Johannisber Kuchen

I realised that I haven’t posted a huge amount of sweet treats during Mofo and I also had an invite to Cake Liberation Front in Manchester, so I decided to bake up a storm. One of the reasons I’ve not really been doing much sweet stuff is because whilst a lot of the recipes are basic, they’re still very similar to what I’d make today and didn’t seem too out of he ordinary. There were a few that stuck out though and the recipe I’m sharing today is from the Sainsbury’s Summer Desserts cookbook I came across.

Sainsbury’s supermarket published a whole series of cookbooks in the 80s and I was lucky enough to come across this one in the book exchange at my work, so I picked it up for free! This book is so fruity, which I should have expected really as it’s Summer themed but I panicked a little. I like chocolate cake and ridiculous amounts of sugar! I guess that’s one of the differences between baking now and baking back in the 70s/80s, cakes of course are still laden with fat but they’re not as decadent when it comes to sugar and decorations as a lot of cakes are today. I thought perhaps change would be good. I avoided the very many fruit and cream/fruit sorbet desserts and headed over to the cake section. I could still have my cake, even if there was no chocolate in it.

Johannisber Kuchen
A delicious redcurrant cake which a German friend of mine serves. You can also use apples, plums or pears.

I decided to go for a selection of red and yellow plums
  • 125g vegan butter
  • 125g caster sugar
  • zest and juice of a lemon
  • 1/2 cup soya yoghurt
  • 175g self raising flour
  • 1 tbsp boiling water
  • 6-8 plums, sliced thinly
  • 1 tbsp icing sugar
  1. Grease a 20cm (8 inch) cake tin and heat the oven to 180C.
  2. Cream the butter, sugar and lemon rind until light and fluffy
  3. Beat in the soya yoghurt.
  4. Fold in the flour, lemon juice and finally the boiling water.
  5. Pour the mixture into the prepared tin and scatter the plums on top. Sprinkle with icing sugar and bake for 50-60 minutes. Leave in the tin a few minutes before transferring to a cooling rack.
Serves 8
So the edges burnt a little because I will never get the hang of my gas oven but wow! For a cake so simple this was amazing. The sponge was incredibly light but still moist and I loved the background flavour of the lemon here. The plums caramelised and it was great to get that nice sweet bite every now and then. Whilst the crust of it did look a bit charred it didn’t taste burnt so that was a winner with me.
This was one of 3 things I took to Cake Liberation Front and a lot of people said they enjoyed it, so I was very pleased. I was wary that I had to make minimal changes to the recipe (I just subbed soya yoghurt for eggs and replaced butter for the non dairy version) but it worked great.
This cake won me over, despite containing no chocolate at all! Hurrah!
It was great to see Caroline who runs Cake Liberation Front and who blogs over at Tea & Sympatico, so go take a peek, she’s got a great tea theme going on and has just reviewed an amazing veggie Chinese restaurant in Manchester. I also met Boltonian Vegan for the first time, who has plans to write about the event, so keep your eyes peeled!
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7 thoughts on “Vegan Mofo: Johannisber Kuchen

  1. this cake sounds amazing. I love plum cakes! I have an old recipe from Jacques Pepin that I veganized years ago and it is great. Also, how cool that you got to hang out and meet other people doing MoFo!!

    Like

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