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Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free
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Vicky@Jacks Free-From CookbookVickys Plain Vanilla Cake, Dairy, Egg & Soy-Free
Bake this the day before you need it as it tastes even better the next day and is more moist and less crumbly
Ingredient
Food ration :
12 servingsCooking time :
40 mins
210 grams
plain flour
200 grams
granulated sugar
1/2 tsp
salt
120 ml
vegetable oil
240 ml
tinned coconut milk
1 tbsp
vanilla extract
1 tbsp
white vinegar
Cooking instructions
* Step 1
Preheat the oven to gas 4 / 180C / 350°F and line an 8" cake tin with baking paper
* Step 2
Mix the dry ingredients together, then stir in the oil, milk and vanilla until just combined
* Step 3
Right before you're ready to bake add the vinegar and stir gently about 6 times. Pour straight into the cake tin and bake for 30 minutes or until the cake is coming loose at the edge of the tin. A toothpick test will also work
* Step 4
Let the cake rest in the tin for 10 minutes before turning out onto a wire rack to cool completely
* Step 5
Make this cake the day before you need it. It sets better after sitting a day
* Step 6
Makes 1 layer, recipe can be doubled but if doing so only use 180mls oil and 350g sugar. I've found this to be enough
* Step 7
Vanilla can be exchanged for any other flavouring and for info, cupcakes take 25 minutes and a 10" square tin bakes in 40 minutes
Note: if there is a photo you can click to enlarge it
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