Homemade Pecan Cake – Vegan version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and line Round pan 22 cm with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Beat the flax eggs and sugar to a smooth batter.

   Whisk
3. 3
   Add the margarine, unsweetened soy milk and vanilla extract and mix.
4. 4
   Sift the flour and baking powder, combine with the cinnamon and salt, add to the wet mixture along with the ground almonds and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Pour into the pan and sprinkle the topping on top.

   Baking pan
6. 6
   Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Let the cake cool, and drizzle the date syrup over it before serving.