Vegan cake

This is the recipe for the Gong Camp vegan cake.

So as to cater for many special diets at camp I made up the recipe of this cake, which is:

Gluten free
Dairy free
Yeast free
Soy free
Egg free
Nut free
Sugar free

The Ingredients:

Coconut palm sugar: This is unrefined - dehydrated coconut blossom nectar. 300g
Quinoa flour: Gluten free and organic. 200g
Corn flour: Gluten free and organic 195g
Baking powder: Gluten free. Two tablespoons.
Dairy free sunflower spread 400g
Orgran no eggs: 6 teaspoon of no egg to 6 tablespoons of water.
Water filtered via a Berkey filter.

You will need a 8" X 4" cake tin, and a cake liner.

Add 6 teaspoon of no egg to 6 tablespoon of filtered water to a small bowl, mix together and leave for a moment.

Using a large mixing bowl add all of the remaining ingredients and mix together with a wooden spoon. Now add the no egg mixture and mix together to create a semi wet mixture (you will be needing a not too dry or not too wet mix)

Add all the mix to the cake tin liner and spread out evenly.

pop it into a pre heated oven of 170 degrees and cook for 1hour and ten minutes.

Check on it after 55 minutes and turn the heat up to 180 if necessary.

A good wholsome plain cake with a nut like taste, suitable for everyone.