Bulgarian Style Vegan Fruit Cake Recipes

VEGAN FRUIT LOAF CAKE

Steps:

• Place the dried fruit, margarine, sugar, and milk in a saucepan. Over a medium heat bring to the boil, stirring frequently.
• Lower the heat and simmer gently for 10 minutes. Turn off the heat but leave the saucepan on the cooker for another 5 minutes.
• Take your saucepan of the heat and leave to cool for 20 minutes.Mix though the apple sauce.
• Preheat the oven to 150 Fan/170 Celsius/ Gas mark 3/ 300 Fahrenheit. Prepare your loaf pan or baking tin by lightly greasing and lining with baking paper.
• Sieve the flour and spices into a mixing bowl.Scoop the dried fruit mixture into the flour.Stir until just combined.
• Spoon the cake batter into your loaf pan. Level down the surface.
• Place on the middle shelf of your oven and bake for 50-60 minutes. [Depending on your oven the cake may take another 10 minutes or so]. Check after 45 minutes to see how its going. My cake was baked after 50 minutes using an electric oven.Cake will be ready when it is golden brown and a skewer or knife poked through into the loaf comes out clean.
• Cool the cake within the loaf tin for at least 20-30 minutes. Gently tip the cake out and peal the baking paper off. Leave to cool on a wire rack.

BULGARIAN-STYLE VEGAN FRUIT CAKE

Steps:

• Butter a cake tin (preferably a non-stick one) and then flour well on top of the butter. Preheat the oven to 200'C (400'F). If possible, set your oven to heat from the bottom only.
• Take a large mixing bowl. If using eggs, crack them and whisk together yolks and whites.
• Add the sugar or honey, and blend well into a smooth paste.
• Add the yoghurt, baking soda, vanilla essence, cinnamon and margarine (or butter) and mix well until smooth.
• In a separate bowl, mix the flour and baking powder very well.
• Add flour mixture slowly to the yoghurt mixture, mixing all the time, until the mixture is smooth, neither dense nor light. It is right when it ripples on the surface as you mix.
• Add in the grated peels, the nuts and the dried fruits, and pour into the cake tin. The baking powder will be active and producing gas by this point, so you need to work quite quickly and minimize disturbance of the mixture to avoid losing it all.
• Cover the cake with aluminium foil and bake for 30-40 minutes, or longer if you dare. Do not open the oven during this time! The cake will collapse if the temperature changes before it has set.
• Remove the foil and continue to bake until a toothpick or wooden stick inserted into the cake comes out clean.
• Turn the cake out onto a wire rack, allow it to cool for about half an hour, and serve.