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Tangy Pickle Cake

Tangy Pickle Cake

  • Author: Kevin
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan, Gluten Free

Description

Tangy Pickle Cake is a bold and unique plant-based dessert combining the unexpected zest of pickles with sweet and tangy flavors. This moist, tender cake uses simple, accessible ingredients to create a vibrant and delightful treat that surprises with every bite. Ideal for vegan and gluten-free diets, it offers versatility for customization and makes for a refreshing conversation starter at any gathering.

Ingredients

Scale

Dry Ingredients

  • 2 cups plant-based flour (all-purpose or whole wheat)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon natural gelling agent
  • Pinch of salt

Wet Ingredients

  • 1 cup plant-based yogurt
  • 1/3 cup sunflower oil
  • 1/2 cup natural sweetener (maple syrup or agave nectar)
  • 1 teaspoon vanilla extract (natural)
  • 1/2 cup pickle juice

Additional Ingredients

  • 1 cup chopped pickles

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and lightly grease your baking pan. Chop your pickles into small pieces and gather your wet and dry ingredients separately for a smooth cooking process.
  2. Mix Dry Ingredients: In a large bowl, whisk together plant-based flour, baking powder, a pinch of salt, and natural gelling agent. This ensures even rising and a light texture throughout the cake.
  3. Combine Wet Ingredients: In a separate bowl, mix plant-based yogurt, sunflower oil, natural sweetener, vanilla extract (natural), and pickle juice until smooth and well combined.
  4. Bring It All Together: Gradually incorporate the wet ingredients into the dry mix, stirring gently until you have a smooth batter. Fold in the chopped pickles carefully to distribute their flavor without overworking the batter.
  5. Bake and Cool: Pour the batter into your prepared pan and bake for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Use fresh pickle juice, but be mindful of its saltiness to keep the cake perfectly balanced in flavor.
  • Stir batter just until combined to keep the texture tender and light.
  • Keep plant-based yogurt and oil at room temperature for better integration into the batter.
  • Fresher pickles provide a crisper, cleaner tang that brightens the whole cake.
  • Check for doneness a few minutes before suggested baking time, as oven temperatures may vary.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 220
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Tangy Pickle Cake, vegan dessert, plant-based cake, unique dessert, gluten-free, pickle dessert

Find it online: https://yumwayrecipes.com/tangy-pickle-cake/