by Annie Rigg. vegan Victoria sponge sandwiched in classic style a dairy-free buttercream, raspberry strawberry jam.
Spoon mixture the prepared cake tin bake the middle shelf the oven about 1 hour 10 minutes, until skewer inserted the middle the cake out clean.
For recipe will 2 20cm/8in cake tins. serving 553 kcal, 12g protein, 56g carbohydrate (of 37g sugars), 30g fat (of 7g saturates), 4g fibre 0.7g salt .
Bake 30 mins until skewer out clean. Cool the tin 10 mins, remove transfer cake a wire rack cool fully. the icing, sieve icing sugar a bowl. Mix just lemon juice make icing thick to pour the loaf (if make icing thin, will run the cake).
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Add rest the cake ingredients the bowl 1/2 tsp fine salt process to velvety, liquid batter. Divide the tins bake 25 mins until fully risen a skewer inserted the middle the cakes out clean. Cool the tins 5 mins, turn cakes a rack cool completely.
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From brownies, rocky roads, crumbles pancakes veggie-packed soups, stir-fries salads, vegan recipes vibrant, delicious filling. you're for vegan . well sweet vegan cakes vegan desserts. Showing 1 24 129 results . domain is under licence BBC Studios Distribution .
Replacing butter vegan cakes simple there plenty alternatives readily in stores. However, type butter alternative choose depend the cake recipe are making. you attempting veganise non-vegan recipe, should replace butter vegan margarine from soya sunflower oil.
Pour cake mixture the prepared tin bake the centre the oven 45-50 mins a skewer inserted the middle out clean. Leave cool the tin 5 mins, transfer a wire rack cool fully.
Our best ever vegan cake recipes | BBC Good Food
