It's cake Jim, but not as we know it.
I went back to my first ever cake recipe this week, and decided that I needed to feed some of the people at my work. As some of them are Vegan, I thought I would see if I could recreate the classic cake, without eggs and dairy. Let's get started then.
200ml soy milk
1 tsp cider vinegar
350g self raising flour
180g caster sugar
2tbsp icing sugar
2tbsp corn flour
1&1/2tsp baking soda
80ml veggie oil
2-3 tsp vanilla
400g icing sugar (split into two)
100g vegan butter
100g veggie shortening (I use Trex)
Start by pre-heating your oven to 175ºC/350ºF/Gas 4. Now take 200ml of soy/vegan milk and adding 1 tsp of cider vinegar. This will give it a lovely curdle. Yum!
In a bowl, add 350ml of Self Raising Flour, you can use gluten free if you desire. Add 180g of caster sugar, 2 tbsp icing sugar, 2 tbsp corn flour, and 1&1/2 tsp baking soda. Mix this in with your soy milk until runny.
Add 80ml of veggie oil and 2-3 tsp of vanilla extract. Mix together until it becomes like a thick syrupy texture. Spoon the mixture equally between 2x 20cm cake tins. Make sure you have lined them. Pop into the oven for 20-30 minutes. You can cover the tops in tinfoil if you wish. I do this sometimes to get an even bake as my oven can be funny.
Once baked, take out and leave to cool on a wire rack. I have a tendency to flip my cakes over so they sit on top of the dome that can form. If you do this, be sure to put greaseproof under it, otherwise it will sag through the wires in the rack like play dough in a net.
Time to make the buttercream. Its a simple one- take 100g of vegan butter and 100g of veggie shortening and blend with 200g of icing sugar. Add 1-2 tsp of vanilla extract, and then a further 200g of icing sugar. Blend again and you are set.
Once cooled, take your bottom half, smother in vegan buttercream, and then jam, then place your top half on top. Coat with a dusting of icing sugar and TA DA! You are done. Easy!
Video below for video instructions and to see my face.
See you soon