Ingredients
Scale
SIEVE
- 200 g plain all purpose flour
- 30 g corn flour
- 100 g powdered sugar / icing sugar
- 1/2 tsp baking soda
- 1.5 tsp baking powder
- 1/2 tsp salt
MIX
- 220 ml soy milk at room temp
- 2 tbs white vinegar
- 100 ml veggie oil
- 1 tbs vanilla bean paste
Instructions
- Pre heat oven to 180C / 360F
- Grease a cupcake tray with oil or fill with cupcake papers
- In a large mixing bowl sieve flours, baking powder, baking soda, salt, powdered sugar together and give it a quick whisk to combined ingredients
- Mix vinegar with soy milk until it becomes thick then add oil and vanilla and mix
- Pour liquid into flour bowl and gently fold ingredients together with a whisk until just combined
- Spoon into cupcake tray 3/4 full and bake for 12-15 mins in the middle of your oven
- The tops should bounce back once baked
- Top with my butter cream recipe
Notes
Here is my recipe for vegan butter cream.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Cuisine: Snack
Keywords: vegan, vegan baking, vegan cake
