Vegan Vanilla Cake
I wanted to make trifle, I haven't made it for such a long time and I do love it. My next thought was Graham. How to make it vegan? That's easy I thought, I have jelly that is suitable for him and he's had a dairy free custard before that he really enjoyed.
Tumpty, tumpty tum! All great. Project Trifle has lift off.
But things are rarely that simple are they? The bloomin' cake! It needs to be vegan too. *sigh* Back to the drawing board!
Or should I say internet? After a good search around I found some substitutions I could make to the traditional ingredients. So instead of eggs and butter, this cake is could be made with soy milk, white wine vinegar and vegetable oil. Although, I decided to use some of the coconut oil, The Groovy Food Company had sent me instead of oil, but if you don't have coconut oil, then just use vegetable or even rapeseed oil.
The smell of this cake baking was heavenly! I wasn't sure how it would turn out. Brilliant, that's how! It had a good rise and was moist and light, with a lovely vanilla flavour. In fact, there is no way you would know the ingredients were tinkered with.
Graham loved it and it was just as well I got on with making the trifle or the cake would have been demolished. A slice to try it, another little slice, then another slice just to make sure. Hmmmm, if you say so Graham!
Here is a sneak peak of the trifle, which I will post later this week. It didn't last long either! You will notice there's no cream on the trifle. I had a bit of a disaster with that, but that's a story for another day.
Vegan Vanilla Cake
A light, moist sponge with the flavour of vanilla shining through.
- 250 plain flour
- 250g caster sugar
- 1 ½ tsp bicarbonate of soda
- 1 tsp salt
- 250ml soy milk (or other dairy free milk)
- 60g coconut oil (or vegetable/rapeseed oil)
- 3 tbsp white wine vinegar
- 2 tsp vanilla extract
1. Preheat oven to 180c/160c fan/gas mark 4.2. Line a 20cm cake tin.3. Combine all the dry ingredients in a bowl. Mix together with a whisk.4. Mix together all the wet ingredients in a jug. If you are using coconut oil and it is still a bit thick, pop the jug in the microwave for a quick blast, to give it a chance to melt.5. Pour the wet ingredients into the dry ingredients. Mix together lightly, then pour your cake batter into your tin.6. Bake for 25-30 minutes until the cake is golden and a skewer inserted into the middle of the cake comes out clean.7. Allow to cool in the tin for a while, before moving to a cooling rack.
Yield: Makes 1 cake
Disclosure: The Groovy Food Company sent me some coconut oil to try. You can find my review of the product in my post about Peanut Butter Cookies.