Vegan Birthday Cake

There are many different recipes out there for dairy free cake, however when trying to make a sponge cake without dairy and without egg, it is far more challenging. It is very difficult to get a light fluffy cake texture without egg and keep it tasting like a normal sponge cake. This recipe is the closest I have found to achieving a vegan cake that is great in flavour and texture. It is simple, doesn't require any ingredients other than 'normal,' baking ones found in most peoples baking cupboards and produces a moist cake with a good flavour.

The recipe below makes one small 6" cake. For a larger birthday cake I would recommend doubling the mixture and increasing your baking time. 

Ingredients

230g self-raising flour
200g caster sugar
240ml Dairy Free Milk (I use Oatly Barista)
1 teaspoon lemon juice
120g Stork baking block
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda

Method

1. Preheat the oven to 180 degrees Celsuis/ 160 degree Celsuis if using a fan oven
2 Measure out your chosen dairy free milk into a jug, add the lemon juice and set it aside for later. 
3. Then take a mixing bowl and beat together the butter and sugar until it is light and creamy. 
4. Next add the rest of the ingredients, including the milk, and mix well until smooth. 
5. If making one sponge, place the mixture in a 6 inch deep cake tin and bake for 40-50 minutes until cooked. If splitting between two tins to create a two layer cake with a filling, split the mixture equally between two 6 inch tins and bake for 25-30 minutes. 
6. Once removed from the oven, allow to cool completely before carefully removing the cake from the tin to avoid breakages. 
7. Finally decorate as you wish. The cake pictured was decorated with vanilla frosting dyed with a touch of pink food colouring. 

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