Vanilla Cake

The second vanilla cake in my arsenal of recipes. This one is easier as it doesn't require any egg replacer. If you happen to have a box of egg replacer you need using up then you'll find the alternative recipe on the very first page of this blog under 'vanilla cupcakes'

You can use two standard loaf pans or two 8" round pans (double up the recipe if doing the round cake)

Ingredients:

200g self raising flour
200g sugar
200ml soy or rice milk
100ml vegetable oil
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla essence

Preheat oven to 180/gas 4 and grease or line your pans

Put all the dry ingredients into a large bowl, then add the wet ingredients and mix until combined.
Split the cake mixture evenly between the 2 cake tins. Give the tins a tap to expel any air bubbles, then put in the oven for 20-25 minutes (40-45 if you've doubled up) or until a toothpick comes out the centre clean.
Leave to cool slightly before turning out onto a wire rack, and leave to cool completely before icing. I've added an icing recipe below if you'd like to make your own.
When the cakes are cool spread a layer of icing on the top of one and sandwich both cakes together. Spread another layer on top and cover all the cake with icing. You can top with flaked almonds or grated chocolate, or decorate if it's a special occasion.

You can either make your own vanilla buttercream or use Betty Crockers vanilla icing which is available in most shops.

Vanilla icing recipe -

75g dairy free marg (vitalite works great)
75g vegetable fat (trex)
1tbsp vanilla extract
750g icing sugar
50ml soy milk

Using a hand or stand mixer, whip the marg, fat and vanilla together until creamy, add half the icing sugar and milk until combined. add the rest of the sugar and mix until you have a smooth consistency, adding more milk if it's too firm.

Cream cheese frosting recipe-

• 1 tub Tofutti or similar non dairy Cream Cheese
• 1/2 cup dairy free buttee, lightly softened
• 2 cups icing sugar
• 1 tsp vanilla extract
• 1 1/2 tsp lemon juice

Combine the cream cheese and margarine, beating together to combine well. Slowly add the powdered sugar, then vanilla and lemon juice. 

Beat until soft and fluffy and well combined. 

This vegan cream cheese frosting will firm up slightly in the refrigerator as the margarine hardens again, so keep it at room temperature to spread on the cake.

- cream cheese recipe taken from vegetarian.about.com