Ingredients
Scale
- SIEVE
- 180 g plain flour
- 20 g corn flour
- 3 tsp baking powder
- ½ teaspoon baking soda
- ½ tsp salt
- BEAT
- 60 g vegan butter cubed at room temp
- 60 g veggie shortening at room temp
- 120 g powdered sugar / icing sugar
- 1 tbs vanilla bean paste
- ½ tsp lemon essence
- MIX
- 300 ml soy milk (at room temp)
- 2 tbs white vinegar
- BLUEBERRY WALNUT GLAZE
- 150 g sugar
- 2 tbs cornstarch
- 1 cup water
- 100 g blueberries (defrozed or fresh)
- 1 tbs lemon juice
- 50 g crushed walnuts
Instructions
- Pre-heat oven to 160C/320F, grease and line a 8IN ring cake tin.
- Using an electric mixer with a paddle attachment or a hand mixer on a low speed beat butter and shortening together until combined, add sieved sugar + vanilla + lemon essence and beat until light and fluffy. Don’t over beat.
- In a large bowl sieve remaining dry ingredients together, mix well and set aside.
- In another bowl mix milk and vinegar together until milk thickens slightly.
- Dividing flour and milk into thirds, slowly add flour then milk to butter in thirds, on low speed until just combined, don’t over mix.
- Pour mixture into your tin and distribute evenly, gently tap cake on the bench to release any air bubbles.
- Put into oven for 27- 30 mins or until skewer comes out clean.
- Once cooled, remove from the tin and arrange walnut around the middle of the cake.
- TO MAKE GLAZE heat sugar, cornstarch and water over medium/high heat whilst stirring until it comes to boil
- Reduce heat and stir in blueberries.
- As it becomes thick and clear.
- Take off heat and let glaze cool.
- Place cake on a cooling race with a tray underneath and gently pour glaze over the top of cake, covering the walnut. Let the glaze set before removing cake from tray.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Berries, Birthday, Cake, Summer
Keywords: dairy free, egg free, vegan, vegan baking, vegan cake
