I made a few alterations to the original recipe, but I think that soy yogurt and confectioner’s sugar are the key to the perfectly moist and soft texture of this cake. Here’s my version:

Wet mix:

• 2 and 1/2 dl plain soy yogurt
• 2 tablespoons soy milk
• 2 and 1/2 dl confectioner’s sugar
• 1 dl liquid vegan margarine (or vegetable oil)
• 3 teaspoons vanilla sugar
• zest of one lemon
• 1 tablespoon lemon juice
• 2 tablespoons Grand Marniér liqueur

Dry mix:

• 3 and 1/2 dl wheat flour
• 1/2 dl almond meal (finely ground almonds)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda

First, I preheated our oven to 175 Celsius, and prepared my 22 cm wide, round cake pan with margarine and bread crumbs.

For the batter, I first whisked the wet mix together, and then combined the ingredients of the dry mix in a separate bowl. Then I poured the dry mix in the wet mix and stirred with a wooden fork, mixing only enough to combine.

I poured the batter in my prepared cake pan and baked it for 30 minutes, when a toothpick inserted in the center came out clean. Now, I let the cake cool down completely, for about 2 hours, then iced the cake, and refrigerated it for a few more hours.

Simple Lime Icing:

• 1 tablespoon lime juice
• 1 and 1/2 dl confectioner’s sugar

I poured the lime juice in a small bowl, and then stirred with a fork while adding enough confectioner’s sugar to make a relatively thick mixture. Then I spread the icing on the cooled cake, sprinkled with some grated lemon zest, and refrigerated the cake for a few hours.