Vegan Bizcocho de Yogur (Spanish Yogurt Cake)

Ingredients

For 10 portions

• 🥛 250ml soy yoghurt alternative
• 🍚 190g sugar
• 🏺 100ml sunflower oil
• 🍶 1 Tbsp cider vinegar
• 🌾 240g flour
• 🍚 10g baking powder
• 🧂 0.5 Tsp bicarbonate of soda (baking soda)
• 🍋 20g lemon
• 🧂 1 pinch salt

Method

1. Heat the oven to 180°C (160°C fan). Oil a 22 cm round tin or 1 kg loaf tin and line the base with baking paper.
2. Whisk the soy yoghurt, sugar, oil, vinegar and finely grated lemon zest in a large bowl for 2 minutes, until the sugar has mostly dissolved.
3. Sift in the flour, baking powder, bicarbonate of soda and salt. Fold together gently until just smooth, without overmixing. The batter will start to bubble slightly.
4. Pour straight into the tin and bake for 40–45 minutes, until golden and a skewer comes out clean. Cover loosely with foil if it browns too quickly.
5. Cool in the tin for 15 minutes, as it is more delicate than the egg version, then turn out onto a rack and leave to cool completely before slicing.