Vegan Dairy-Free Birthday Cake
Ingredients
Cake
- 480ml of dairy-free milk
- 2 teaspoons of apple cider vinegar
- 420g of self-raising flour
- 470g of golden caster sugar
- 1 teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- 120g of coconut oil (melted)
Core
- 4 tablespoons of jam
Buttercream
- 250g of dairy-free butter
- 600g of icing sugar
- 2 teaspoons of almond extract or vanilla extract
- Dairy-free milk (if needed)
Preparation
Preheat your oven to 180 degrees C and line three 6 inch cake tins with grease-proof paper.
In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
In a large mixing bowl, sift the self-raising flour, golden caster sugar, baking powder and bicarbonate of soda. Mix well to combine.
Add the melted coconut oil into the 'buttermilk' and whisk to combine.
Add the wet ingredients to the dry ingredients and mix.
Pour equal amounts of batter into the lined cake tins and tap on the worktop to remove any air bubbles.
Bake in the center of the preheated oven for 28-30 minutes or until a knife or skewer comes out clean and the cakes are springy to the touch.
Place the cakes on a cooling rack and allow them to cool fully.
Once cooled, spread the jam between the cake layers
Frost the cake with the buttercream
Buttercream
In a bowl or stand mixer, cream the dairy-free butter, then add the icing sugar and almond or vanilla extract. Whip together until combined, light and fluffy.
Add a splash of dairy-free milk if too thick.
