Kind chocolate cake

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Kind cake
Everyone loves a cupcake and it has been a while since I attempted to bake a sponge. But with so many vegan cake recipes, I of course had to have a go at low sugar and slightly healthier options. The trick to success is gently folding the liquid (curdled soya milk) into the dry, being careful not to beat or overmix. This recipe makes a small sponge cake or 12-14 cupcakes. If making in a cake tin, grease well, and leave to cool before removing from the tin. There are different topping options and it is on trend to scrape over a cake with buttercream icing. This is easy to achieve with a dairy free butter and icing sugar or even better soak cashews, add a few dates and flavourings, blending to pipe. Enjoy baking!
Prep Time 15 minutes
Cook Time 15-18 minutes
Servings
Ingredients
Sponge cake
Cashew topping
Butter icing
Prep Time 15 minutes
Cook Time 15-18 minutes
Servings
Ingredients
Sponge cake
Cashew topping
Butter icing
Instructions
  1. Preheat the oven 200 degrees celsius - prepare cup cases/tin 2. Add the cider vinegar to the soya milk - allow to curdle - set aside 3. Weigh out and mix the rest of the dry ingredients 4. Add oil/melted DF butter and vanilla extract to the soya milk 5. Gradually add the liquid to the dry ingredients - fold gently, do not overmix 6. Place mixture into cases/tin and bake in the oven for approx 15 minutes or springy to the touch 7. Blitz the cashew icing in a blender or Mix the butter icing well
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