VEGAN SULTANA AND ORANGE CAKE

Sultana Cake
VEGAN SULTANA AND ORANGE CAKE

225g diary free spread
225g caster sugar
275g self raising flour
2 level teaspoons baking powder
220g tofu blitzed
2 tablespoons soya milk
275g sultanas
grated rind of two oranges
juice of half an orange
demerara sugar

Pre-heat the oven to 180 degrees C. Grease and line a spring form cake tin.

Measure all the ingredients except the demerara sugar into a mixing bowl and beat until well blended. Turn the mixture into the prepared tin and level the top.
Bake for about 30 mins then sprinkle the top with demerara sugar and return to the oven for a further 25 mins or until the cake springs back when pressed in the centre with your finger tips.