Description
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
Allergens: Corn
Recipe:
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
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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.
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Mix all wet ingredients together and add them to the dry ingredients. Mix well until you get a smooth batter with no flour clumps.
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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.
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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)