January 19, 2017

Makes two 8″ sponge layers or 24 cupcakes
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

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.
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.

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