It has taken me a long time to get this right, and as of right now this recipe is for a 6” cake that sits 3 Inches high. I am working on scaling it up and will update on social media as soon as I have done so. For decoration suggestions- click here
175ml soy/vegan milk
1 tsp apple cider vinegar
175g plain flour
90g caster/granulated sugar
1 tbsp icing sugar
1 tbsp cornflour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp xanthan gum (I used Hodgson Mill)
20ml vegetable oil
20g coconut oil (unflavoured preferably)
1-2 tsp vanilla extract (or 1x lemon rind or whatever flavour you wish)
Preheat your oven to 350F/185c/gas 3
Pour your 175ml vegan milk into a measuring jug and add 1 tsp of apple cider vinegar. Leave this to one side.
In a bowl, add all the dry ingredients and mix together. Next add your vegetable oil and coconut oil. Mix together with a spoon until it resembles loose breadcrumbs. Add your flavouring and mix again. Now slowly pour your vegan milk, stirring throughout.
Once the milk has been added- whisk until it resembles yoghurt like consistency. Line a 6” cake tin, and pour the mixture in.
Bake for 45mins-1 hour until the a knife/skewer comes out clean.
Leave to cool for 5 mins in the tin, then pop onto a wire rack to cool completely. As with most cakes, refrigeration before any cutting/shaping helps to stop it falling apart- so if you can, do this before leveling/making layers.
Decorate how you wish, but mostly- enjoy!
See you soon