I love cake, I’m not gonna lie! But finding a vegan recipe is always a bit tricky, I don’t have flax seeds nor have I ever used them, egg replacer only seems to work for certain things. Then I found this recipe, and it’s perfect!
You get a gorgeously fluffy cake every single time, I’ll be honest when I first read this recipe and seen it uses trex I was a little put off, but I have used non dairy butter in place when I didn’t have trex in and it worked out just the same.
NB – recipe found on veggiedesserts
Ingredients
300ml non dairy milk
1 tbsp apple cider vinegar
325g self raising flour
200g caster sugar
150g trex
2 tsp vanilla extract
1 tsp baking powder.
Method
1. Heat the oven to 180C and lightly grease two 8″ cake pans, you could also line the bottom with parchment paper.
2. Stir the vinegar with the milk and leave to curdle, it will look like sick, over look it!
3. In a bowl add the sugar and trex, whisk these together.
4. Sift in the flour and baking powder.
5. Add the buttermilk and whisk together until smooth, don’t over mix.
6. Divide the batter between the two pans.
7. Bake for 25 mins or until a skewer comes out clean.
8. Allow to cool in the pans slightly before removing to cool fully on a rack.
You could use some jam in the middle and leave it as is, or use this recipe (below) for the most delicious vegan whipped cream I’ve ever tasted.
Vegan Whipped Cream
NB -Recipe found on noracooks.com
Ingredients
The liquid (aquafaba) from one can of chickpeas. This will give you a good amount of cream, but it can be frozen.
1/8 tsp cream of tarter (I wing this and just use a tsp and guess how much would be an 1/8th)
1/2 – 3/4 cup icing sugar
1 tsp vanilla extract
I’ll be honest here, I wing everything and try not to stress too much about exact amounts.
Method
1. Drain the liquid from the chickpeas, into a bowl. Save the chickpeas for later they taste amazing roasted.
2. Add the cream of tarter.
3. With an electric whisk start whisking until it becomes foamy, beat on high until you start to get stiff peaks.
4. Add the powdered sugar a little at a time, you may need more or less than stated. Add the vanilla, and then beat again until fluffy and smooth, it should resemble dairy whipped cream before it becomes more like clotted cream.
This won’t be as stiff as dairy whipped cream is, and will remain a little more runny, but adding more icing sugar can help it to hold it’s shape a bit more.
It can take a good few minutes before it becomes more like dairy whipped cream, just keep going with it, it tastes amazing!
Putting the cake together
Spread jam on the bottom layer of the cake, and then spoon on a good thick amount of the cream, gently place the top of the cake on top of the cream and dust with icing sugar. Get yourself a cuppa and enjoy! 😉
I’ve given this cake to several of my friends and family, none of which are vegan and they can’t tell the difference, they’ve all said this is a really lovely light cake.
Nicci xx
