Venturing into the world of vegan baking, this was a surprisingly lovely sponge
Set oven to 180 celsius.
Line, grease and flour two cake tins (I used 20 cm)
Sift 400g self-raising flour, 1 1/4 tsp bicarb of soda and 250g of caster sugar into one bowl.
Whisk together 115ml rapeseed oil (or flavourless oil of your choice), 400ml dairy-free milk, 3 tbsp of golden syrup and 2 tsp of vanilla extract in a small bowl.
Pour the liquid into the dry mixture and whisk for about 2 minutes, until think and creamy and no lumps.
Share the mixture evenly between the two tins and bake for 35 - 40 minutes until risen and a skewer comes out clean.
Leave to cool for a little while before removing to a wire rack to completely cool.
Once cool, add the filling and decorations of your choice. Great for a kids birthday cake.
Added by: Clare Seek
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.