The Most Versatile Vegan Cake Recipe

The Most Versatile Vegan Cake Recipe

Cake Ingredients:

  • 1 cup soy milk (must be soy milk in order to curdle)
  • 1 tbsp lemon juice
  • 1 cup white sugar
  • 1 tsp vanilla
  • 1/3 cup oil (any)
  • 1 1/2 cups self-raising flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Icing Ingredients:

  • 500g icing sugar
  • 180g vegan butter
  • 1 tsp vanilla extract
  • Add soy milk and lemon juice to a pan on low heat and allow to curdle.
  • Add the curdled milk to a mixing bowl, add sugar and vanilla then whisk until combined.
  • Add and whisk in the oil.
  • Sift and add the flour, baking soda, baking powder and salt and whisk until lump free.
  • Bake for 25-35 minutes at 180 degrees or until they spring back when touched and a knife comes out clean.
  • For the icing whisk together ingredients, start with half the amount of icing sugar and add gradually until the icing is firm enough to hold it's shape.
*Makes 24cm cake (one layer) or 12 Muffins
*Double or triple mix to make 2/3 layered cake.
*For chocolate cake add in 1 tbsp instant coffee powder to curdled milk and substitute 1/4 flour for cocoa powder. 
*Fold in 1/3 cup chocolate chips/blueberries before adding to cases for muffins.
*Optionally swap white sugar for brown sugar or use half and half

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