186 | CAKES Prep Time: 1 hour 30 minutes Cook Time: 25 minutes DOUGH 1 cup unsweetened almond milk 3 Tbs margarine 2 ¼ tsp instant yeast 1 Tbs sugar ¼ tsp salt 3 cups unbleached all-purpose flour FILLING 3 Tbs margarine, melted ¼ cup sugar ½ – 1 Tbs ground cinnamon to taste 1 tsp ground cardamom (Optional) TOPPING 2 Tbs butter-flavoured margarine, melted ICING (Optional) Simple Powdered Sugar Glaze Vegan Cream Cheese Frosting DOUGH In a large sauce pan heat the almond milk and margarine until warm and melted, never reaching boiling. Remove from heat and let cool to 40°C. It should be warm but not too hot or it will kill the yeast. Transfer mixture to a large mixing bowl and sprinkle over yeast. Let activate for 10 minutes. Then add 1 tablespoon sugar and the salt and stir. Next add in flour ½ cup at a time, (you may not need to add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Coat the bowl with oil, and add your dough ball back in. Cover with lightly oiled plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size. Serves: 10
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