Björnakaka is a cake with soft cinnamon sponge and rich butter cream. The cake is a local favourite and the name comes from the small village of "Björna". Björn meaning bear and kaka meaning cake.
You will need:
- 2½ cup (6 dl) Plain White Flour
- 1 1/4 cup (3 dl) White Sugar
- 2 tsp Baking Powder
- 3 tsp Cinnamon
- 1 2/3 cup (4dl) Dairy Free Milk
- 100 ml Melted Vegan Margarine
- Mix all the dry ingredients in a bowl.
- Mix the melted margarine with the milk and then add to the dry ingredients. Mix well using electric beaters to get lots of air in and to avoid lumps.
- Add your batter in a greased and bread crumbed spring tin and bake at 345 F / 175 C for 30-45 minutes. Always test your cake before taking it out of the oven by gently poking the middle with a wooden cake tester (or wooden toothpick) When the tester comes out dry and clean and the cake feels bouncy by touch it is ready to come out of the oven.
For the filling you will need:
- 100 g Margarine
- 1 2/3 cup (4dl) Icing Sugar
- 4 tsp Vanilla Sugar (powder style or use vanilla extract)
- 1-2 tbs Plain Oil (this is to represent the fatty part of the egg yolk used in the non-vegan version)
- Start by mixing the margarine with the two sugars, then add your oil. Just do some at a time until the filling gets smooth and creamy.
- When your cake has cooled down completely (very important the cake isn't warm) Cut the cake in half and spread with the filling and place the top back over the filling.
- Powder with icing sugar and enjoy. Left over cake is stored wrapped in plastic wrap in the fridge or cooler.