Ultimate Vegan Cake

220g plain flour⁠

200g caster sugar⁠

1 tsp baking soda⁠

pinch of tsp salt⁠

240ml soy (or other non-dairy) milk (use regular milk if non-vegan)⁠

80ml veg oil⁠

15ml white vinegar OR cider vinegar⁠

Preheat oven to 180°C.

Combine the sugar, flour baking soda and salt evenly.⁠

In a second bowl, mix together milk, oil and vinegar. Then tip into the dry and whisk or mix together until you have a nice smooth batter.⁠

Divide the mixture into individual cake tins greased with a little more olive oil (I used a greased cupcake pan), filling ¾ of the way to the top.⁠

I usually add some berries (fresh or frozen) before baking. You could also stir in desiccated coconut, chocolate chips, nuts, dried fruit or even tea leaves to the batter for flavour. Feel free to get creative with what you have – any questions DM me I’m happy to help. ⁠

Bake for 15 mins or until a tooth pick comes out clean. Store airtight for up to a week or give them to your family, friends or neighbours. Happy baking. <3⁠

Here are some examples of cakes we have made using this batter.