This recipe makes a light, moist cake. You can vary the flavourings to get lemon, lemony vanilla or chocolate flavour. Variations are given at the end of the recipe.
15 floz (400 ml) soya milk
1.5 teaspoons cider vinegar
5 floz (150ml) vegetable oil
3 teaspoon vanilla essence
9 oz (255g) caster sugar
11 oz (310g) plain white flour
1 teaspoon bicarbonate of soda
1.5 teaspoon baking powder
1. Preheat oven to 175°C.
2. Place the soya milk, vinegar, oil, and vanilla in a large bowl and whisk thoroughly.
3. Measure out sugar, flour, bicarbonate and baking powder. Give a good stir to combine, then sift into the wet ingredients. Again mix well to combine.
3. Pour into a lightly oiled 10 x 8 inch tray. Bang the tray on a work surface just before putting the cake in the oven, this helps it to rise more evenly. Bake for 40 minutes at or until a cocktail stick comes out clean.
4. Cool and ice using your favourite vegan buttercream recipe.
Lemon – add 2 tablespoons grated lemon zest from an organic or unwaxed lemon. Use 1 tsp vanilla essence, not 3.
Lemony vanilla – add 2 tablespoons grated lemon zest from an organic or unwaxed lemon.
Chocolate – replace 1.5 oz (45g) of the plain white flour with cocoa powder.