So Vegan oreggless cakes are tricky tomake- as the egg is the binder and helps it rise. However this is probably the best recipe I’ve got! Last time I made it I also usedgluten free flour and my friends didn’t even know it was a vegangluten free cake! (Kassi’s 4th birthday cake was vegan &gluten free!)So please try the recipe and enjoy!Ingredients:
1 cup Soy milk
1 tsp cider vinegar
1 1/4 cup self rising flour
2 tbsp cornflour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 canola oil
3/4 cup caster sugar
2 1/4 tsp vanilla extract
1 cup Soy milk
1 tsp cider vinegar
1 1/4 cup self rising flour
2 tbsp cornflour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 canola oil
3/4 cup caster sugar
2 1/4 tsp vanilla extract
Preheat oven at 180c.
Whisk milk and vinegar, add oil, vanilla and sugar. Whisk again- then add dry ingredients and whisk again.
Pour into 2 cake tins (9inch what I used but probably should have used smaller ones- but only have 1 6in& 7in ones – dohhh)
Never mind- still look good!
Then bake in the oven for about 30mins –
I sandwiched together with strawberry jam- but can use frosting or fresh cream or anything you like.
Kuki
So glad you've decided to take to blogging! My eyes are huge fans of your baking!
Me and Cyrus have recently been diagnosed with gluten intolerance! But the gluten free cakes and breads I've bought have always been like rocks! I'm going to give this recipe a twirl tomorrow! Added bonus is that Cyrus can eat some too! He loves cake and says “Woof” which I think means “thanks”. 🙂
I'll let you know how it turns out!
Kuki xx
Tejal
Well – the review after today's tasting was that it was good! Actually Neil said you couldn't even tell that is was vegan!