Make our delicious Vegan Vanilla Cake at home with our handy premix.
Ingredients: Rice Flour, Tapioca Starch, Non-GMO Cornstarch, Potato Starch, Sugar, Salt, Bicarbonate of Soda, Cream of Tartar, Xanthan Gum
1 bag of our Vanilla Cake Premix
50ml Vegetable Oil (we recommend using coconut oil)
300ml Non-dairy Milk (almond milk, soy milk or coconut milk work best)
3 tsp Vanilla Essence or 1 tsp Vanilla Extract
Pre-heat the oven to 180 ºC and grease two round 6 inch (15 cm) cake tins with vegetable oil. You can also line the bottom of each tin with some baking/greaseproof paper.
Mix all wet ingredients together and add them to the dry ingredients. Mix well until you get a smooth batter with no flour clumps.
Divide the cake batter evenly between the two greased cake tins and bake in the pre-heated oven at 180 ºC for about 35 minutes, or until golden brown on top, springy to the touch and an inserted toothpick comes out clean.
Remove the cakes from the tins as soon as possible and allow to cool on a cooling rack.
(Leaving the cakes in the tins can lead to condensation, and a soggy cake bottom.)
- Top with a dairy-free buttercream icing or fresh fruit and whipped non-dairy cream. (You can swap Flora Plant Butter 1:1 instead of dairy butter in most buttercream recipes)