This recipe is for vegan caraway seed cake. It is moist, lightly spiced with clove and cinnamon, and flecked with aromatic caraway seeds.
Seed cake is one of the oldest traditional cakes in the UK and, as you might expect, the seeds were also valued for their medicinal properties. These included the treatment of “hysterics”, which is something you might, in any case, expect from a decent cake…
This version includes some orange zest, which complements the aniseedy flavour of the caraway well, and ground almonds, which are often an ingredient in seed cake, vegan or otherwise.
It’s also a high fibre version, using half wholemeal flour, which enhances the texture without turning it into a bread. The texture is moist and a little crumbly but it’s a cake that holds together well.
vegan caraway seed cake…
ingredients
- 125 g plain wholemeal flour
- 125 g white/unbleached self-raising flour
- 1 tsp baking powder
- 65 g ground almonds
- 175 g light muscovado or other brown sugar
- 2 tsp caraway seeds
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- zest and 80 ml juice from a medium orange
- 1 tbsp ground flaxseed
- 160 g soft vegan margarine
- 200 ml oat (or other non-dairy) milk
Method
- Set the oven to 180°C/360°F and lightly oil/line the base of a 7″ or 8″ round cake tin.
- Sift the flours and baking powder into a large bowl before adding the almonds, sugar, seeds, spices and orange zest. Stir through to combine evenly.
- In a separate jug or bowl, whisk together the ground flaxseed and orange juice. Add the milk and then warm this mixture in the microwave a little before adding the margarine.
- Stir the liquid and margarine mixture together until the margarine is softened and mostly blended with the liquids.
- Pour the liquid mixture into the dry ingredients and stir or fold until everything is evenly combined. Don’t over stir.
- Transfer the mixture to the baking tin, level the top, and bake for up to an hour until it is risen with a rich golden crust and an inserted skewer comes out clean.
- Allow the cake to cool completely before cutting.
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