Cinnamon and Vanilla Eggless Mudcake

The Rustic look is very trendy at the moment, thus I did not crumb coat the whole cake. I also wanted to make sure that all the fruit I used for the recipe actually made a statement on its own. The reason for making this cake was to celebrate my Father in laws Birthday. This initially started out as a gluten free buckwheat cake (which I will also share the recipe for shortly), but I decided to go with a normal flour and make it into a delicious cinnamon and vanilla mudcake. 

There is also a secret ingredient that my mum in law introduced me to a couple weeks ago, which I am absolutely in love with and that is tofutti!!!!! I know you probably thinking TOFU and CAKE are you serious!!!!! Tofutti is an imitation cream cheese, you honestly cannot tell the difference in taste. Tofutti is  VEGAN, DAIRY FREE, KOSHER PARVE, GLUTEN FREE, LACTOSE FREE, MILK FREE, NO BUTTERFAT, NO CHOLESTEROL, NON-GMO. It is available to purchase in most supermarkets. 

Ingredients: - 

For the cake  (recipe here makes two layers) 

250g Butter

2 Cup Castor Sugar (or Xylitol)

2 TBLS Vanilla Extract

2 TBLS Baking Powder alittle extra for luck ;)

2 1/2 Tsp of Cinnamon Powder (if you not a cinnamon fan, maybe use about 1 tsp) 

3 1/4 Cups Plain Flour 

2 Cups Warm milk 

Method: - 

Preheat oven to 180 degrees. Lightly grease two 9 inch baking pans. 

Mix the butter, sugar, vanilla extract together until a soft mixture is formed. Sift the dry ingredients into a seperate bowl and add to the mixture, add the warm milk slowly and mix on low speed until a thick batter is formed. Pour equal amounts of mixture into pans and bake for approx 25 - 30 mins or until golden brown. Test with Skewer to ensure the cake is cooked through. 

For the filling (Jam or Compote): - 

It is solely dependant on what you prefer. A jam is fruit that is boiled in a syrup till it is thick. A compote is fruit boiled in a syrup and kept quite runny. Compote is what they use for desserts and yoghurts. A jam is used ofcourse for cakes, scones, toast etc. 

I decided to go with Jam for this recipe. 

Handful of Blueberries

Handful of Raspberries 

Handful of Strawberries (cute into chunks if they quite large)

1 Cup of Castor Sugar (Xylitol)

2 TBLS of Water 

Method: - 

Place pot onto a medium heat, add all the ingredients into the pot and start to boil until the desired thickness is achieved, allow to cool before using on the cake. (If you have extra keep it in a jar and refrigerate, great ot use for breakfast or for another dessert) 

For the tofutti, it is best just to leave it out of the fridge for a little while till it softens. Once it starts to soften you will notice you will be able to spread it quite easily. If not add abt 2 tsp of icing sugar and mix it through, this changes its texture and makes it easier to spread. 

To serve: - 

Once the cakes have cooled down you can level the cake if necessary I found that both cakes were actually quite level so I did not do anything with them. Place Tofutti onto each layer of cake, than place the jam ontop of the Tofutti. Place one layer on top of the other and place cherries or strawberries for decoration on top. I also used mint leaves to give it abit more colour and texture. Have fun decorating and enjoy the cake!!!! Ciao for now :)