Hope Mdakane's Chickpea Sponge
- 60 g Silken Tofu (firm)
- 5 g Lemon Juice
- 20 g Almond Milk
- 30 g Coconut Oil
- 250 g Apple Sauce
- 35 g Blackstrap Molasses
- 100 g Chickpea Flour
- 20 g Cornflour
- Mix tofu, lemon juice and almond milk in a blender and blend until smooth to create a crème fraiche.
- Melt the coconut oil over a bain-marie and add in the crème fraiche.
- In a mixer, whisk the apple sauce and molasses until completely combined.
- Fold in the sieved flour and cornflour.
- Fold in the crème fraiche.
- Bake at 160 ̊C for about 20 to 25 minutes or until golden-brown on top and set aside. Remove from the oven and leave to cool.
- Don’t open the oven too soon or too much during baking.
- Alternate the milk and flour mixtures as you’re combining your cake mix. This helps to avoid the mixture splitting and leaving you with a dense cake at the end.
- Make sure you beat your sponge batter long enough so it’s fluffy and full of air. This is an essential step to ensuring your vegan cake is pillowy soft.
- To make this a chocolate sponge, just replace 50g of flour with cocoa powder and add in ½ tsp of espresso powder.
- For a citrus cake, just add in the zest of 2 fruits right at the beginning stage.
- …or dot in a few fresh raspberries and flaked almonds into the cake mixture before baking!
Recipes we’re loving:
Grab your frozen peas and make this delicious gin cocktail created by Mixologist Roxanne Read aka Rox the Fox
Try this Vegan Poke for a quick and easy meal bowl using Extra Virgin Olive Oil
Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.
This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.
Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.
Plant-based iced treats have been predicted as the hottest (or coldest) food trend for 2023!
Try this slaaitjie from Cape wild foods expert, Loubie Rusch. It contains deliciously juicy tart leaves from 3 succulent plants: sea pumpkin, sunrose and spekboom and the vegan ricotta balls are flavoured with fragrant wild rosemary.
Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.
Sweet, sour, spicy and fizzy – and a gorgeous coral colour – try this delicious cocktail by renowned mixologist and cocktail specialist, Owen O’ Reilly.
In this recipe certified Ayurvedic Nutritionist, Michele Mistry uses Ayurvedic Spices for flavour and health and to help counteract the destabilising extremes of Autumn – Vata season.