Friday, 22 May 2009

Vanilla & Almond Cake

This is my new most loved cake! After following lots of great cookbook recipes for quite some time I now finally have my own.
To make this great looking cake I used a spring form pan with a heart topped bundt insert. It's available at the moment from Ikea in the UK.
For the topping I used a store brought vegan icing in a piping tube.
The cake pan I used for this was quite large, so if you are using a regular cake tin you may need to halve this recipe.

3 Cups of plain flour

4 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

3 Teaspoons of Egg Replacement Powder

2 Teaspoons Vanilla Extract

2 Teaspoons Almond Flavouring

4 Teaspoons Apple Cider Vinegar

1/2 Cup Oil (Nut or Vegetable)

1/2 Cup of Maple Syrup

2 Cups of Soy or Rice Milk

Preheat your oven to 180 degrees, for about 10 minutes prior to baking. Mix all your dry ingredients and wet ingredients separately first and then add wet to dry and mix.
Grease your cake tin well and pour in the mixture.
Bake for 40 minutes.

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