A vegan pomegranate cake with vegan cream cheese frosting. This cake is low in calories and extremely tasty and easy to make.
- 1 cup soy yoghurt
- 1/2 cup all-purpose gluten free flour
- 1/2 cup pistachio nuts roasted and powdered
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup brown sugar
- 1/4 cup pomegranate juice
- 4 tablespoons olive oil
- 1 teaspoon vanilla extract
For the Frosting
- 1/4 cup vegan cream cheese
- 1 tablespoon icing sugar
- 1/2 cup pomegranate seeds
Preheat the oven to 180C. Lightly grease a round baking pan.
Combine soy yoghurt, vanilla extract, and brown sugar in a mixing bowl. Beat thoroughly with an electric egg beater. Now add the olive oil & pomegranate juice and mix well.
Mix in all-purpose flour, roasted and powdered pistachio, baking soda, and baking powder. Mix properly with the help of a spatula. Make a smooth batter.
Pour the cake batter into the baking pan. Bake for 20 to 25 minutes. Let it come to room temperature before adding the frosting.
To make the frosting, combine vegan cream cheese and icing sugar in a mixing bowl, mixing thoroughly.
Spread the cream cheese frosting over the top of the cake evenly. Sprinkle the pomegranate seeds. Serve.
Serving: 10g | Calories: 155kcal | Carbohydrates: 15.5g | Protein: 2.8g | Fat: 9.7g | Saturated Fat: 2.3g | Sodium: 163mg | Potassium: 141mg | Fiber: 0.8g | Sugar: 8.4g | Calcium: 7.9mg | Iron: 1mg