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
- 200g 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. If it looks firm enough, stopthere. If it’s a bit soft, add a final dose of icing sugur, up to
- 125g icing sugar
Beat again. If it’s too sloppy add a bit more icing sugar. If it’s now 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 of 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.
(verified 28th October 2024!)