Ekadashi Sponge (Vegan)

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Average: 5 (1 vote)
Vegan
Prep Time: 
35 min.
Cook: 
Cintia Stammers

Ekadasi cakes are a favorite amongst members of The Hare Krsna movement. They are especially yummy with a homemade condensed milk icing or the Shrikand icing (without the vanilla flavoring).

Ingredients

  • 1/2 cup (50 grams or 2 ounces) potato flour
  • 1 1/2 cups (200 grams or 7 ounces) buckwheat flour
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons bicarbonate of soda
  • 3/4 cup (150 grams or 5 ounces) caster sugar
  • 3/4 cup (200 milliliters or 7 fluid ounces) milk or apple juice
  • The juice of 1 lemon
  • 1/4 cup (50 milliliters or 2 fluid ounces) sunflower oil
  • The juice and the finely grated rind of 1 medium orange
  • * Dry and wet method
    * Cake tins: two 8 inch (20 centimeters) round tins, greased or 24 fairy cake cups
    * Oven temperature: 350 Fahrenheit (180 Celsius or Gas Mark 4)
    * Baking time: 15-20 minutes

Instructions

  1. In a mixing bowl, sift the potato and buckwheat flours, the ginger and the bicarbonate of sodas. Mix in the sugar. In a different bowl, mix together the milk or apple juice and the lemon juice. Add the oil, orange rind and juice. Combine the two mixtures and beat for one minute.
  2. Spoon the mixture into the prepared tins and bake for 15-20 minutes. Check if the cakes are dry in the center before removing from the oven. Leave them to cook for 10 minutes before turning out. Leave them to cool completely before filling and icing.
  3. Filling and icing ideas: Fudge Icing, Chantilly Cream, Soft Cheese Filling. These icing recipes and much more are in Cintia Stammers' Book of Eggfree Cakes.

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