Vegan Sand Cake with a Middle Eastern Twist
Ingredients
- 3 tablespoons vegan egg substitute (or 1 mashed banana with 1 teaspoon of blond flax seed powder)
- 1 cup sugar
- 1 cup vegan yogurt
- 1 teaspoon vanilla
- 1 tablespoon baking powder
- 1 teaspoon cardamom powder
- 1/2 teaspoon saffron
- 1/2 cup sugar
- 1/2 cup oil
For the surface
- 1/4 cup sweetened vegan condensed milk or maple syrup (molasses is also acceptable)
- 1/2 cup fine roasted semolina
Preparation
Mix all the ingredients together and pour the mixture into a cake pan greased or lined with baking paper.
Bake at 180 degrees for 40 minutes or until the cake is fully cooked.
Spread the condensed milk on the surface while the cake is still hot, then sprinkle the roasted semolina over it.
Let the cake cool down before cutting and enjoying.
