This vegan vanilla cake has a light and moist sponge with a deep vanilla flavour shining through. Winner.
Vegan Vanilla Cake
- 250 plain flour
- 250g caster sugar
- 1½ tsp bicarbonate of soda
- 1 tsp salt
- 250ml soy milk (or other dairy free milk)
- 60g The Groovy Food Company Coconut Oil (melted)
- 3 tbsp white wine vinegar
- 2 tsp vanilla extract
Preheat oven to 180C/350F/Gas Mark 4 and line a 20cm cake tin.
Combine all the dry ingredients in a bowl. Mix together with a whisk.
Mix together all the wet ingredients in a jug Pour the wet ingredients into the dry ingredients. Mix together lightly, and then pour your cake batter into your tin.
Bake for 25-30 minutes until the cake is golden and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin for a while, before moving to a cooling rack.
Recipe extract from the Clandestine Cake Club and The Groovy Food Company, groovyfood.co.uk
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