This recipe is from Lucy Watson’s cookery book, Feed Me Vegan, and works nicely as cupcakes as well as in a cake tin.
Ingredients (for cake)
- 250g vegan butter or margarine
- 250g golden caster sugar
- 1 tbsp vanilla extract
- Zest of 1 lemon
- 300g vegan yoghurt (alpro for example)
- 275ml soya or oat milk
- 6 tsp baking powder
- 400g plain flour
Ingredients (for filling)
- 200g vegan butter or margarine
- 350g icing sugar, plus extra for dusting
- 5 tbsp jam
- 250g berries
Preheat the oven to 200 degrees Celsius and line two 20cm cake tins with greaseproof paper. In a mixing bowl, whisk together the butter, caster sugar and vanilla extract until soft and creamy. Fold in the lemon zest.
Whisk together the yogurt and milk in a jug, and put to one side. Add the flour and baking powder to the bowl, then slowly stir in the yogurt mixture. Give it a quick whisk to ensure the batter is smooth.
Divide the mixture between the tins and bake for 25-30 minutes until a skewer comes out clean. Leave to cool.
To make the buttercream, whisk together the butter and icing sugar until creamy. Spread jam onto one of the cakes and blob buttercream evenly on top. Place the second cake on top, decorate with berries and sprinkle with icing sugar to serve.
Recipe contributed by Kate