Thankfully a new year has begun and to celebrate the first day of Veganuary, I decided to post my recipe for an incredibly simple vanilla cake. I use this recipe all the time, it is a great basic recipe that can be easily adapted to make a whole range of mouthwatering desserts. You can swap out 60 grams of flour for dark cocoa to make a chocolate version, add lemon zest and lemon icing for a citrusy version and if you make two cakes, you can then sandwich them with raspberry jam and buttercream and you have a delicious Victoria sponge cake. It also works well in a vegan tiramisu or trifle. The recipe is fairly forgiving so have fun experimenting with ingredients and feel free to come up with new and exciting flavours for yourself.
Easy Vanilla Cake – serves 6 to 8
2.5 dl/ 250 ml plant based milk
1 tbsp cider vinegar
100 g sugar
0.5 dl/ 50 ml plant based yoghurt
0.8 dl/ 80 m oil
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
260 g flour
a good pinch of salt
Preheat your oven to 165 degrees c. and grease and line a 22 – 23cm loose bottomed round baking tin.
In a small bowl lightly whisk together the plant milk, vinegar, sugar, yoghurt, vanilla and oil.
In a separate larger bowl sift together the flour, baking powder, baking soda and salt. Add the milk mixture and quickly whisk together until just combined.
Pour the batter into your prepared ban and bake in the oven for 40 – 45 minutes, or until an inserted skewer comes out clean.
Allow to cool before decorating.