Vegan Golden Vanilla Cake Recipe

Name: Vegan Golden Vanilla Cake Recipe
Prep time: 60 min
Cook time: 60 min
Yield: 10
Cuisine: British
Ingredients: 240 ml unsweetened non-dairy milk; 1 tsp lemon juice (or apple cider vinegar); 115g vegan butter; 260g caster sugar; 50 ml light vegetable oil; 2 tsp Foodie Flavours Gorilla Vanilla Extract; 300g plain flour; 1 tbsp baking powder; 1/2 tsp bicarbonate of soda; 130g aquafaba (the drained water from a 400g tin of chickpeas); For the frosting:; 230g) vegan block butter (not margarine); 360g icing sugar; 2 tsp Foodie Flavours Gorilla Vanilla Extract; 1-2 tbsp unsweetened non-dairy milk

Serves: 10

Ready in: 30 to 60 mins

Vegan Friendly

Know your nutrients

Calories

650 -

Fat

32.9g -

Saturates

16.9g -

Sugars

63.5g -

Salt

0.6g -

Protein

4.1g -

Carbs

88.3g -

Fibre

1.5g -

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No matter the occasion, this vegan cake recipe is sure to hit the spot! With National Baking Week being celebrated from 14th-20th October, it's also the perfect excuse to dig in to something sweet. Feel free to get creative when decorating your cake, too, perhaps adding seasonal fruits or edible flowers.

Vegan Golden Vanilla Cake Recipe Recipe: Veggie

Ingredients
Method

Ingredients:

240 ml unsweetened non-dairy milk
1 tsp lemon juice (or apple cider vinegar)
115g vegan butter
260g caster sugar
50 ml light vegetable oil
2 tsp Foodie Flavours Gorilla Vanilla Extract
300g plain flour
1 tbsp baking powder
1/2 tsp bicarbonate of soda
130g aquafaba (the drained water from a 400g tin of chickpeas)

For the frosting:

230g) vegan block butter (not margarine)
360g icing sugar
2 tsp Foodie Flavours Gorilla Vanilla Extract
1-2 tbsp unsweetened non-dairy milk

method:

Preheat your oven to 180C/350F/Gas 4. Grease and line the base of two 20cm cake tins.
For the cake, put the milk and lemon juice (or vinegar) into a jug, whisk and set aside.
Using a stand mixer with the paddle attachment (or by hand with a wooden spoon), beat together the butter and caster sugar.
In a bowl, sift together the flour, baking powder and bicarbonate of soda and set aside.
Now, whisk the oil and vanilla extract into the milk and lemon mixture.
Drain the liquid from the chickpeas into a medium bowl and, using an electric whisk, beat for two minutes until light and very foamy.
To the beaten butter and sugar, add half of the flour, half of the milk mixture and half of the aquafaba, and beat together until just incorporated. Repeat with the other half of the ingredients.
Divide equally between the two prepared tins and bake for 30-35 minutes, until golden, risen and a cocktail stick inserted in the centre of the cakes comes out clean with no raw cake mixture clinging to it.
Leave to cool in the tin for 10 minutes, then carefully tip out onto a cooling rack to cool completely
While the cakes are cooling, make the frosting by beating together the butter, icing sugar and vanilla extract until very pale and fluffy, adding a little milk if the mixture feels too stiff to spread.
Put one of the cakes onto your serving plate or cake stand and spread over roughly 1/3 of the frosting, spreading out to cover the cake. Top with the other cake and the remaining frosting, spreading it out to cover the tops and sides of the cake.
Serve immediately or store in an airtight container for up to 4-5 days.