The Best Vegan Cake Recipe I have ever tried....

That's quite a daring claim, isn't it?

But I truly stand by it.

A few years ago, I discovered a recipe online, and after years of testing and adapting it for various cake flavours, I finally perfected the recipes.

With many people now adopting a vegan lifestyle, either by choice or due to allergies or intolerances, having a vegan cake recipe handy is incredibly useful.

Remember, if someone requests a vegan recipe, always ask them if it's due to allergies or intolerances. If so, ensure your work areas and equipment are free from allergens, as even traces can affect someone.

The one thing that encouraged me to try a vegan cake recipe was when someone asked for an egg free cake.

I tried many different egg replacers in my standard cake recipe and never found something that worked.

Compared to my standard sponge, the texture is a little more dense, but still soft and springy. It also takes on a slight 'nutty' flavour from the soya milk. If using oat milk, it may bake slightly darker in colour too.

Check out my basic vanilla recipe below:

This is for a 6" cake, that I bake in 3 layers, giving a total height of 5" tall. Always trial a new recipe and see how it works in your equipment and oven.

• 375ml Soya Milk (oat milk also works well).

• 375g Self raising flour

• 1 tsp bicarbonate of soda

• 108ml vegetable oil (sunflower oil is a nice alternative)

• 235g sugar (granulated or caster)

• 3 tbs golden syrup

• 2tsp vanilla extract/flavouring

1) Preheat the oven to 150 degrees celcius (fan oven), and line your cake tins. I like to use 3 tins per cake tier.

2) Combine your flour and bicarb in a separate bowl and leave to one side.

3) In your main mixing bowl, combine the soya milk, oil, sugar, golden syrup and vanilla flavouring. Mix, with a whisk attachment, on a medium to fast speed to ensure all ingredients are fully combined. The ingredients will have a watery consistency and do not worry about any foam or bubbles that appear on the surface.

4) As soon as it is combined, slowly add the flour and bicarb mixture. Still use the whisk attachment, on a medium speed. Ensure all the flour is incorporated and do not mix it any longer than needed or you will overwork the flour.

5) Divide your mixture/batter into your separate cake tins. It will be a thinner consistency than most standard cake mixes. Make sure the batter is spread evenly across the base of the tin.

6) Place in the oven for approx. 30 - 40 min. The sponge should be a light to golden brown on the top and spring back when pressed. Make a note of the time is take for your own oven!

7) I prefer to allow the sponges to cool in the tin for at least 30 mins before turning them out. I like to wrap them in clingfilm straight away to cool completely. I also like to trim and fill the layers after a few hours, or the next day.

For chocolate sponges, I substitute 15-20% of the flour for cocoa powder. I actually find the chocolate recipe the most delicious!

Enjoy! and I would love to know how you got on. Feel free to leave a comment below, or tag me on instagram - @thecakebusinesslounge

Speak soon!

Krissy

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