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The Best Vegan Vanilla Cake with Berries Recipes

This really is the BEST vegan vanilla cake. It's light, fluffy and delicious. With no unusual ingredients, you can quickly and easily make this fantastic cake.

VEGAN BIRTHDAY CAKE
This cake recipe is easy to make and it is ideal as a vegan birthday cake. Double the recipe for a four layer cake, or increase the recipe!

So bake and tell me what you think. Is it the best?

I hate it when I want to find unusual ingredients, although I enjoy making cakes. This dairy cake does not require any egg or milk replacements such as chia or flax. It's only a fluffy and super-easy, light vanilla cake that. Trust me, nobody will guess that it is vegan.

WHY IS THIS THE BEST VEGAN SPONGE CAKE?
  1. Quick and easy to make
  2. No unusual ingredients
  3. Light, fluffy texture
  4. Perfect as a vegan birthday cake
  5. Delicious delicate vanilla flavour
  6. Nobody will guess that it’s vegan
Recipe adapted from here
The Best Vegan Vanilla Cake with Berries Recipes
íngredíents
For the vegan vanílla cake
  • 300 ml (1 1/4 cups) almond mílk or other non-daíry mílk
  • 1 tbsp lemon juíce
  • 150 g (2/3 cup) daíry-free butter / margaríne
  • 5 tbsp maple syrup or agave
  • 275 g (2 1/4 cups) plaín flour (all purpose flour)
  • 175 g (3/4 cups) caster sugar
  • 2 tsp bakíng powder
  • 1 tsp bícarbonate of soda (bakíng soda)
  • ½ tsp sea salt
  • 2 tsp vanílla extract
For the vegan vanílla frostíng (double to cover the sídes as well)
  • 75 g (1/3 cup) daíry-free margaríne/butter
  • 250 g (2 cups) powdered sugar (confectíoner's sugar)
  • 1 tsp vanílla extract
  • 1 tbsp almond mílk or other non-daíry mílk
To decorate
  • 1 handful berríes fresh or frozen
Directions
  1. Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F).
  2. Pans round.
  3. Stir the lemon juice to the non-dairy milk and set aside.
  4. In a pan over a medium heat, melt the vegan butter and syrup together. Set aside to cool.
  5. Sieve the flour, caster sugar, baking powder and bicarbonate of soda into a large mixing bowl.
  6. Pour on the milk (which will have curdled marginally into'buttermilk'), vanilla and melted spread mixture over the flour mixture and stir well until it becomes a smooth runny batter.
  7. Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean. If the cakes are darkening cover with foil.
  8. Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  9. Meanwhile, to make the icing beat together all ingredients until smooth. Add powdered sugar or milk to find a frosting consistency.
  10. Once the cakes are completely cold, sandwich together with half of the icing. Spread the icing over the top of the cake and decorate with the berries.

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