The World Of Tzu Chi December 2019 (Vol.117)

TZU CHI 117 57 ecipe Preparation: 1. Sieve all the dry ingredients together. 2. Combine the soy milk and vinegar. Set aside for 10 minutes. 3. Mix the soy milk and vinegar blend from (2) with the wet ingredients. Add 2 tablespoons of the sifted dry ingredients from (1) and combine evenly. 4. Gradually mix in the sifted dry ingredients and combine evenly to form a batter. 5. Pour the batter into a 6” round cake tin. Bake at 180°C for about 25 to 30 minutes until done. 6. Let the cake cool on a wire rack for 10 minutes and remove it from the cake tin. 7. Decorate with fresh strawberries and serve. Recipe and photograph by Melinda Soon Wet ingredients: Sunflower seed oil .......................... 80 g Demerara brown sugar ................ 140 g Beetroot puree .............................. 165 g Soy milk ....................................... 225 g Brown rice vinegar ....................... ½ tsp Strong coffee .................................. 50 g Dry ingredients: Whole wheat pastry flour ............ 165 g Baking powder ............................. ¾ tsp Baking soda .................................. ¼ tsp Cocoa powder .............................. 110 g (serves 6) Vegan Beetroot Chocolate Cake