Vegan Sandwich Cake

So I’ve been a baker of birthday cakes for years now, and I’ve almost cracked vegan ones now. With a little imagination, you can make your own versions of this basic vanilla recipe, which I’ll outline below. I also do occasion cakes, such as this one:

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I made this for Chinese New Year. It’s essentially just a plain vanilla sponge with flecks of golden Oreo in the buttercream. The pink icing is just basic piping icing I got in the Jane Asher for Poundland range, I’ve attempted to make fireworks with the hundreds and thousands!

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This one is a mocha – i.e. chocolate sponge, coffee buttercream, vegan white chocolate piping. Use a little imagination and you can make your own variations!

Ingredients

For the cake:

  • 9 oz vegan margarine
  • 9 oz golden caster sugar
  • Equivalent to 6 eggs – I find it’s easy to follow the instructions of an egg replacer such as Ogran. Follow instructions on the pack to get the right consistency, i.e. nice and bubbly!
  • 6 tbsp soy/almond milk
  • 12 oz self raising flour
  • Vanilla extract (or other flavour such as orange, coffee, chocolate, whatever you want)

For the buttercream:

  • 4 oz vegan marg
  • 8 oz icing sugar
  • Vanilla (or other flavouring e.g. coffee, chocolate)

Method

  • Preheat oven to gas mark 5-6.
  • Line two 20cm circular tins with greaseproof paper and frylite/spray oil.
  • Mix marg and sugar together until creamy.
  • Add the egg substitute, which you’ve hopefully already prepared, then the soy milk. Mix together again until it’s all blended. Ideally it won’t be curdled but if it is don’t worry, you’re just going to add flour anyway.
  • Add the flour and vanilla and stir.
  • Spread evenly between the two tins.
  • Cook for 25-30 minutes, sticking a skewer in the middle to see if they’re done.
  • While they’re cooking, you can make the buttercream. Put the marg in a bowl, then sieve the icing sugar into the same bowl.
  • Mix together and add your flavouring. Put into the fridge for a bit to set.
  • DON’T try to buttercream/ice the cakes until they’re completely cool. Once you’ve got them out of the oven, allow them to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
  • Once they’ve cooled, spread buttercream in the middle of the cake, then spread it on top of the cake.
  • Pipe icing or decorate as necessary. Try not to eat too much in one go!

 


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