For the Cake
- 290g Plain flour or 240g Plain flour + 50g of cocoa for chocolate cake
- 200g Sugar
- 1tsp Bicarbonate of Soda
- 1tsp Vanilla Extract
- 1tsp White Vinegar
- 1/2 tsp salt
- 75ml Vegetable oil
- 240ml water
Vegan Buttercream filling
- 100g Vegan spread such as Pure Sunflower or Flora Dairy Free
- 225g Icing sugar or 175g or icing sugar & 50g cocoa for chocolate flavour
- 1.5 tsp Vanilla Extract
Adapted from ‘Sweet Little Bluebird’ website, for a special young lady called Maisie who’s parents were at a loss what to bake for her birthday as Maisie had an allergy to eggs, dairy and nuts. Read how Jini came up with a solution.
This recipe makes 1 x 8″ round sandwich cake.
Make the cake
Preheat the oven to 180 degrees Celsius. Grease and line two 8” cake tins.
Mix dry ingredients in a bowl.
Add vinegar to one section of bowl, vanilla to another and oil to another.
Pour over the water and stir until well combined.
Divide between the prepared cake tins and bake at 180 degrees for 20-30 minutes until well risen.
Leave to cool before icing.
Make the buttercream
Beat all the ingredients together until fluffy. Chill for 30 mins before using.