Now I know I've been quiet for a little while, but I have big news.
I have finally perfected my recipe for a vegan vanilla cake!
This cake also happens to be free from both gluten and wheat, as well not containing any refined sugars.
Alright, Ok I lied - this not big news - this HUGE news...for me anyhow.
It's such big news in fact, that you may imagine I've been hiding away in my kitchen for the last two months, desperately trying to perfect this recipe, but I'm afraid that would be a lie.
I've been in Australia, eating and drinking too much, getting a fabulous tan and generally having the time of my life, but now I'm home and the only thing I have to do is cook!
(er, until I get a new job…)
It's been the ideal time to perfect a few recipes. It also happened that I arrived home in time for my sister's birthday, giving me even more reason to get back in the kitchen.
When I've attempted baking vegan vanilla cakes in the past they've come out all wrong and what is meant to be a simple recipe has turned into an absolute disaster. It took a few goes to get this one right. I didn't want to add in any ingredients that were going to overpower the flavour, make the sponge too dense or just have an altogether too complex recipe for something so classic.
The cake is light, spongey and soft, not too sweet with the delicious vanilla flavour. I chose to top it with a simple vanilla coconut cream frosting, but this would work with pretty much anything. Try adding in some cacao powder to this recipe to make it chocolate cream, or even add in some fresh fruit or jam when assembling to make it into a classic victoria sponge!
The recipe below is enough for a single layer 8 inch cake or 12 cupcakes.
To make a double layer 8 inch cake, a triple layer 6 inch cake or just more cupcakes it can easily be doubled.
For the Cake:
3/4 cup plain GF flour
1/4 cup ground almonds
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 cup pure maple syrup (can sub. for honey)
1 cup almond milk
1/3 cup coconut oil
2 tsp vanilla bean paste
3 tbsp white wine vinegar
For the Frosting:
1 (400ml) tin coconut milk (refrigerated over night)
1 tsp vanilla bean paste
1 tsp maple syrup
- Preheat oven to 180C.
- Grease cake tin of your chosen size or line muffin tin with cupcake cases.
- Combine all the dry ingredients in a bowl and mix together.
- In a smaller bowl/jug, combine all the wet ingredients and whisk together.
- Pour the wet ingredients into the dry ingredients and mix together lightly.
- Pour the mixture into cake tin or cupcake cases.
- Bake in the pre heated oven until golden brown and the top springs back when lightly touched.
- For a 6 or an 8 inch cake, check after 20 minutes in the oven, but it may take up to half an hour to cook through - test with a skewer in the middle to see if the centre is done.
- For cupcakes bake for about 15 minutes.
- Whilst the cake is cooking, make the frosting. Remove the coconut milk from the fridge and scoop out the hardened coconut cream (keep the leftover coconut water for making smoothies etc.)
- Use a food processor or hand held electric whisk and whip to soft peaks, fold in the maple syrup and vanilla.
- Store the frosting in the fridge until you are ready to frost the cake.
- Allow the cake to cool slightly in the tin before removing and placing on a cooling rack to cool though completely before frosting.
- Once cooled, layer the sponge layers and the frosting alternately and decorate as desired.