For the first time, I baked a cake with no butter and no eggs. I am a working mum and I bake lots of cakes to make up for not always being at home for my children! Think it is an earth mother guilt thing! I did think that eggs and butter were essential ingredients for a delicious cake. So imagine my surprise when this turned out to be one of my lightest, fluffiest sponges and it is extremely easy to make!
So why not try making a Vegan Victoria sponge. Ms Cupcake also has some inspiring vegan cake recipes in the brilliantly titled ‘the naughtiest vegan cupcakes in town’.
We have also baked pineapple upside down cakes, no sugar apple muffins, tray bake chocolate biscuit base bars and a pancake stack (see photos above) using no eggs or butter. Happy baking!!
400g self raising flour
240g caster sugar
2 teaspoons baking powder
400 ml soya/almond/cashew milk
160ml rapeseed oil
2 tablespoons of vanilla extract
strawberries to decorate and filling
Optional buttercream for filling – made from dairy free vegan spread, vanilla extract and icing sugar
Grease 2 round cake tins and pre-heat oven to 180 degrees.
Mix the flour, sugar and baking powder together in a large bowl. Add the soya/almond/cashew milk, oil and vanilla and stir gently until the ingredients are mixed. The best tip I read was not to over mix vegan cakes and only gently stir the ingredients.
Spoon the mixture into the cake tins and tap to pop the bubbles and stop the raising agents working too quickly.
Bake for 18-20 minutes until the cakes are cooked. You can test using a toothpick and ensure it comes out clean. Then leave to cool.
Decorate using strawberry jam, cut strawberries and the vanilla dairy free buttercream. Dust some icing on the top to finish.
You could also use raspberries and blueberries or add cocoa powder to the mix to make a chocolate cake. Also you can put butter icing and fruit on the top for decoration.