Vegan Vanilla Birthday Cake
Ingredients
For the Cake
- 300ml soya milk
- 2 tsp cider vinegar
- 200g light brown soft sugar
- 100ml oil
- 1/2 tsp salt
- 2 tsp vanilla extract
- 300g self-raising flour
- 1/2 tsp bicarbonate of soda
For the Buttercream
- 500g icing sugar
- 150g vegan butter block (e.g., @bakewithstork)
- 2 tsp vanilla extract
- 1-2 tbsp soya milk
Preparation
For the Cake
Mix the soya milk with the cider vinegar and set it aside.
In a mixing bowl, combine the light brown soft sugar, oil, vanilla extract, and salt.
Add the milk mixture to the bowl and mix well, using a balloon whisk for thorough combination.
Add the self-raising flour and bicarbonate of soda to the bowl and mix until there are no lumps.
Spoon the batter into a lined cake tin.
Bake at 180°C for approximately 35 minutes or until a skewer inserted in the middle comes out clean.
Cool the cake on a wire rack.
For the Buttercream
In an electric mixer, beat the icing sugar and vegan butter until well combined.
Add the vanilla extract and soya milk, and continue beating until the mixture becomes light and fluffy.