Radha Madhav Ekadashi Cake

Ingredients & Method:

1. 250 gm Sri Sri Radha Madhava Ekadashi Flour (Fasting Flour)

2. 1 tsp ground ginger

3. 2 tsps bicarbonate of soda (NOT baking powder)

4. 150g demerara or soft light brown sugar

5. 4 tabs desiccated coconut

6. 10 semidried apricots*, finely chopped (*note: if you are going to use dried fruit on Ekadasi, make sure it does not contain vegetable oil. In the UK, Aldi apricots and Sunmaid raisins are okay)

7. 200ml almond milk/fruit juice

8. 2 tabs lemon juice (about 1 smallish ) lemon

9. 50ml peanut or sunflower oil (organic cold-pressed sunflower oil has a strong smell and taste though)

10. the grated rind and juice of 1 orange

Combine all the dry ingredients in a bowl with the apricots Measure out the liquids in a separate container.

Add the liquids to the dry ingredients, beating well for about a minute.

Place in the prepared cake tin (oiled and floured, or dampened if you are using silicone) Baking Mold and bake in a preheated oven at 180C for about half an hour, or until a skewer inserted into the centre of the cake comes out clean.

Ekadashi CARROT CUP CAKES.

CARROT CUP CAKES.

INGREDIENTS:

2/3 cup sugar

1/3 cup vegetable oil

1/3 cup yogurt (plain or vanilla)

1 teaspoon vanilla extract

2/3 cup Radha Madhav Ekadashi Flour

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon ginger

1 cup finely grated carrots

1/4 cup chopped walnuts

1/4 cup raisins

For icing:

1/4 cup Earth Balance margarine, softened

1/4 cup vegan cream cheese, softened

1 1/4 cups confectioners sugar

1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350˚F. Line muffin tin with paper liners or lightly coat with nonstick spray.

In a medium bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift the dry ingredients together, then add to the wet ingredients, mixing until smooth. Fold in carrots, walnuts, and raisins.

Fill the cupcake liners 2/3 full and bake for 26 to 28 minutes.

While the cupcakes are baking, beat margarine and cream cheese together with an electric mixer until just combined.

Continue to beat while adding the confectioners sugar in small batches. Mix until smooth and creamy, then beat in the vanilla.

Once cupcakes are completely cooled, pipe or spread on cream cheese frosting, and garnish with chopped walnuts.

Makes 12 cupcakes.