I know how much you guys dig desserts so I decided to put my baking cap on and whip up a delightful tea cake. You can make one big one if you want to but these little ones definitely make a big impression. Serve as an afternoon or morning tea, this fluffy yet moist cake is sure to be a hit amongst your friends and family.
- 2 teaspoons egg replacer
- 2 tablespoons water
- 1/3 cup canola oil
- 1 1/4 cups soy milk
- 1/2 teaspoon salt
- 3/4 cup caster sugar
- 1 teaspoon vanilla extract
- 1/3 cup desiccated coconut
- 2 cups self raising flour
- 1 can Soyatoo Soy Whip
- 1 cup pineapple pieces
- 1/4 cup icing sugar
- Preheat oven to 180°C and grease 4 individual springform tins.
- In a small bowl mix together the egg replacer and water with a fork. Set aside.
- In a large bowl, combine soy milk, canola oil, salt, sugar and vanilla extract before adding the egg replacer mixture.
- Mix in the coconut before gradually sifting in the flour. Stir well until a smooth batter is formed.
- Evenly fill the baking tins and bake in the oven for about 25 minutes or lightly browned. You should be able to stick a skewer in and have it come out clean.
- Allow to cool completely before carefully cutting the cake in half horizontally.
- Spray the cream onto the bottom half of the cake before carefully placing some pineapple pieces on top.
- Carefully pop the lid of the cake on top.
- Sift some icing sugar onto the top of the cake before serving.