Baking cakes uplift your mood! Baking Japanese cakes can even change your day!
There is something magical, melancholic and unexpected about the Japanese confectionery: the soft textures, mild and yet rich flavors, pastel colors. Japanese cakes are becoming lately really popular also here in Berlin. They are mostly vegetarian and not vegan, because the use of the eggs and milk, but you can bake your own replacing the ingredients.
I’ve already made a video recipe about how replacing the eggs when baking and you can follow the instructions for this recipe as well. The batter is enough for a small cake (I am using the Muji one 21cmx22cmx6cm), which makes this cake perfect for a little afternoon snack or for breakfast.
This recipe in memory of my ginger cat Romino, who unfortunately passed away days ago. Romino had been with me and my family for about 13 years. He really enjoyed staying in the kitchen with me and he was a real foodie!
There is something magical, melancholic and unexpected about the Japanese confectionery: the soft textures, mild and yet rich flavors, pastel colors. Japanese cakes are becoming lately really popular also here in Berlin. They are mostly vegetarian and not vegan, because the use of the eggs and milk, but you can bake your own replacing the ingredients.
I’ve already made a video recipe about how replacing the eggs when baking and you can follow the instructions for this recipe as well.
I’ve already made a video recipe about how replacing the eggs when baking and you can follow the instructions for this recipe as well. The batter is enough for a small cake (I am using the Muji one 21cmx22cmx6cm), which makes this cake perfect for a little afternoon snack or for breakfast.
This recipe in memory of my ginger cat Romino, who unfortunately passed away days ago. Romino had been with me and my family for about 13 years. He really enjoyed staying in the kitchen with me and he was a real foodie!
Japanese Mandarin Vanilla Cake
Ingredients
Phase 1
- the grated rind of 2 mandarines
- some drops of Lemon Essential Oil *optional
- 124gr Vegan Margarine (I use the soy one) at room temperature
- 120gr Xylitol (or 120gr Sugar)
- pinch of Salt
Phase 2 (Ingredients for the vegan Eggs)
- 3 Tbsp Cornstarch
- 3 Tbsp Tapioca
- 2 Tbs Soy Flour
- 1 Cup Soy Yogurt
Phase 3
- 110gr Cake Flour (I used 405 type here in Germany)
- 4gr Baking Powder
- 55ml Mandarine Juice
- 5gr Vanilla
Phase 4 (for the Icing)
- 20ml Mandarine Juice
- 60gr powder sugar
Directions
- pre-heat the oven to 180°
- in a bowl combine all the ingredients of the PHASE 1
- in a different bowl combine all the ingredients of the PHASE 2
- combine the PHASE 1 to the PHASE 2, use an electric mixer to have a smooth consistency
- finally add everything to the ingredients of the PHASE 3 and mix well.
- pour the batter in a cake mold and bake for 45 minutes.
- Let it cool and add the icing (PHASE 4) on top.
Tips: best served with green tea or matcha latte!
