Last week, for a family birthday afternoon tea, I decided to introduce everyone to the world of vegan baking. It ended up going down a treat- thankfully, as my mum had put all her faith in me and hadn’t bought a back up cake, despite me saying it might be a good idea incase It all went wrong! I used a recipe from a cookbook called ‘Ms CupCake- The naughtiest cupcakes in town’ (I also went to her cupcake shop, a review is below!) which can be found on Amazon.
Having never made a cake without eggs or (dairy free) butter, I was rather nervous to make this, but I think it turned our pretty great, if I do say so myself! I purchased the topping decorations on ‘Not on the High Street’ from a shop called Postbox Party, which really complete the decoration and fitted in perfectly with the afternoon tea theme!
So the recipe!
– 400g Self raising flour
– 240g Caster sugar
– 2 tsp Baking powder
– 400ml Soya milk
-160ml light rapeseed oil
2 tbsp Vanilla extract
For my filling-
– Pure dairy free spread
– Icing sugar
– Strawberry jam
– Grease two round cake tins, and preheat oven to 180°/ 350°
– In a large bowl, mix the flour, sugar and baking powder together. Add the soya milk, oil and vanilla, stirring with a metal spoon until just combined. Tap the bowl on to the work surface to stop the raising agents working too quickly- you will see the bubbles pop. Spoon half of the cake mixture into each of the cake tins and tap the tins on the work surface to pop the bubbles again.
– Bake for about 18-20 minutes (it actually took mine longer to bake, I checked them every 5 minutes after 20 minutes) or until a toothpick, inserted into the middle of the cake, comes out clean. Cool for 10-15 minutes in the tins and then transfer to wire racks to cool completely.
I didn’t use the recipe she recommended in the cook book for my filling as I much prefer the ‘buttercream’ I use myself. I use inverted commas because I don’t use real butter!
– All you need to do for the buttercream is to cream together your choice of dairy free butter (my favourite is pure) and icing sugar, you will need quite a lot of icing sugar, and keep checking the flavour and texture, you don’t want it too buttery or thin, you want it to be thick so it doesn’t spurt out either side of your cake when you layer them!
– On the top of one cake, I spread a generous layer of jam, on the bottom of the other I spread buttercream. On the top of the jam layer I laid thin pieces of strawberries over the entire cake.
– Sandwich the two cakes together, sprinkle with a layer of icing sugar and then add your decorations!
I really love this recipe- I really enjoy when things are dairy-free/ vegan and don’t compromise on flavours!
What is your favourite vegan cake recipe?