Vegan birthday cake
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Loading... - Eric Robert
- 12 Apr 2022
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Ingredients
· 225ml vegetable oil, plus extra for the tin
· 225ml soya milk
· 1 tbsp lemon juice or cider vinegar
· 150g dairy-free coconut or soya yogurt
· 200g golden caster sugar
· 50g soft light brown sugar
· 250g self-raising flour
· 50g cocoa, sifted
· 2 tsp bicarbonate of soda
Icing
· 200g dairy-free spread
· 600g icing sugar
· 200g vegan dark chocolate, melted and cooled slightly
· sprinkles, to decorate
Method
· STEP 1
Heat the oven to 180C/fan 160C/gas 4. Whisk together the soya milk and lemon juice in a jug, and leave to stand for 10 minutes. Oil and line two 20cm springform cake tins.
· STEP 2
Whisk together the yogurt, oil and sugars in a bowl. Pour in the thickened milk, then sift the flour, cocoa and bicarb into the mixture, and mix until smooth.
· STEP 3
Divide the batter between the tins and bake for 25-30 minutes or until the cakes are well risen and spring back when pressed. Leave to cool on a wire rack.
· STEP 4
Whisk together the icing ingredients until fluffy and a rich chocolaty colour. Add 2-3 tbsp of just-boiled water and beat until combined. Put about 5 tbsp of the icing into a piping bag with a ruffled nozzle to decorate later. Read More…
