Persimmon Streusel Cake

Pinky promise.

1 cup soy milk

1 tablespoon apple cider vinegar

1/3 cup vegan butter (stork), melted

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

¾ cup white sugar

1/2 teaspoon ground cinnamon

1 tablespoon white sugar

2 tablespoons rolled oats

Pinch of salt

1/4 teaspoon cinnamon

3 tablespoons vegan butter, melted

5 tablespoons icing sugar

1 teaspoon lemon juice

Preheat the oven to 175C and grease and line an 8-inch square brownie tin. In a large bowl, mix the soy milk and vinegar together. Leave this for five minutes to allow the milk to thicken, then stir in the melted butter, hot water and vanilla. Mix this well. In a separate bowl, mix the flour, baking soda, powder, salt, and sugar together. Fold this mixture of dry ingredients into the milk mixture, until just combined, taking care not to overmix.

To make the persimmon paste, place all the ingredients in a blender and blend until you get a smooth puree.

Pour own half of the cake mixture into the pan, and spread it around, flattening it with a spatula. Add in the persimmon paste, and use the spatula (clean it first!) to form a thin layer of paste over the cake batter layer. Top this with the remaining cake batter, spreading it around and flattening it for the third layer.

Finally, make the crumble. mix together all the crumble ingredients in a bowl until it starts to resemble breadcrumbs. Sprinkle this crumble all over the top of your prepared cake. Bake it in the oven for 40-45 minutes, until golden and a little toothpick inserted in the middle comes out clean. Set this aside to cool.

If you want to top this with a drizzle (which is yum), mix together the drizzle ingredients in a small bowl, then use a fork to drizzle the glaze over the cake when it is cool.