Makes two 8″ sponge layers or 24 cupcakes Ingredients 450ml soya milk 2 tspns cider vinegar 150ml vegetable oil 300g caster sugar 2 tspns vanilla extract 360g self-raising gluten-free flour 1 tspn salt
Method Preheat oven to 190 degrees Celsius (170 fan). Either line 2 x 8″ round sandwich tins with foil OR put 24 cupcake cases into tins. Put soya milk and vinegar in a bowl to curdle. Mix in the oil, sugar and vanilla. Sift in the flour and salt and beat until the mixture is smooth. Pour into prepared tins/ cases and bake (20 mins for cupcakes; 25 minutes for large cakes). Cool on a wire rack. When completely cold, fill with jam and ice with a vegan frosting or dust with icing sugar. Variations For a coloured sponge, add vegan food paste to the desired colour (e.g. pink). For a chocolate cake, substitute 40g of gluten-free flour for the same amount in cocoa powder.