Easy Pomegranate Cake (vegan)
This cake is sweet and moist with a tender vanilla crumb and a crisp golden top. The crown of juicy pomegranate arils adds a beautiful color, and a sweet spin on the vanilla crumb cake. Plant-based and so easy to make!
Servings: 12 pieces
Equipment
- Ø 20cm / 8" round cake pan
Ingredients
- 225 grams cake flour, or unbleached all-purpose (1 ½ cup)
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 100 grams vegan butter (ca. 6 tbsp)
- 95 grams cane sugar (½ cup)
- 75 grams apple sauce (¼ cup)
- 120 mililiters plant milk eg: almond, soy, oat (½ cup)
- 1 ½ teaspoon vanilla extract
- 130 grams pomegranate arils (1 cup)
- 1 tablespoons sparkling sugar optional for topping
Instructions
- Seed your pomegranate. Place the pomegranate arils on a clean kitchen towel to remove some of the moisture and set aside. Preheat oven to 180°C / 350°F. Generously grease your cake pan (either with butter or cooking spray).
- In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt; set aside. In a large bowl, using an electric mixer beat the butter until creamy. Add cane sugar and beat on medium-high speed until light and fluffy. Turn down the mixer and slowly blend in the applesauce, milk, and vanilla. With the mixer on low, gradually mix in the flour mixture until just combined.
- With a spatula scrape the batter into your prepared pan and smooth the top. Sprinkle the pomegranate arils on top of the batter and lightly press them down.
- Bake for 10 minutes at 180°C / 350°F. Then reduce the oven temperature to 160°F / 325°F and continue baking for 50 to 60 minutes, or until no batter sticks to a toothpick when inserted into the center of the cake. Let cake cool down for at least 10-15 minutes in pan before removing.