I like moist cakes and this one is so good you wouldn’t know it was vegan.
Grease and line two 8 inch or 20cm cake tins. Preheat the oven to 180C.
In a bowl add
- 2tbs cider vinegar
- 480ml vegan milk
This will curdle but don’t worry. Set aside. Now whisk together
- 400g brown sugar
- 360g plain flour
- 2 tsp baking soda
- 1 tsp salt
Add your milk mixture plus
- 150g vegan butter, melted and cooled
- 1 tsp vanilla extract
Beat with a mixer for one to two minutes until everything is just combined. Scrape the sides down and stir in, but don’t over-mix. Divide between your two tins, and bake for 40 minutes until cooked through. Allow to cool while you make the frosting.
- 200g vegan butter
- 1 tsp vanilla extract
Beat together with an electric mixer until fluffy. Add
- 125 g icing sugar
Beat until well combined. Add another
- 125g icing sugar
Beat again. Add a final
- 125g icing sugar
Beat again. If it’s too sloppy add a bit more icing sugar. If it’s too stiff loosen up with a tablespoon of vegan milk. Beat for about 5 minutes until it is all light and fluffy. Now sandwich your cakes together with some f the frosting and spread the rest of the frosting on top and around the cake. It will set at room temperature. Decorate how you wish – pictured above is a vegan birthday cake.