Vegan Birthday Cake
- 300 ml Soy Milk
- 1 tbsp White Wine Vinegar / Lemon Juice
- 150 Grams Margarine
- 3 Tbsp maple syrup
- 275 Grams Plain Rye Flour
- 175 Grams Brown Sugar
- 3 Tsp baking powder
- 1 Tsp Bicarbonate of Soda
- 4 Tbsp cocoa powder, OPTIONAL
- 1 Tsp Instant coffee granules, OPTIONAL
- Food Colouring, OPTIONAL
- Vanilla extract, OPTIONAL
- 75 Grams Margarine
- 200 Grams Icing Sugar
- 4 Tbsp Cocoa powder
- 2 Tbsp Water
OR Sweet Potatoe Frosting
- 2 Sweet Potatoe
- 2 tbsp cocoa powder
- 2 tsp Vanilla extract
- 1 Tbsp Coconut Oil
Place the soy milk in a bowl and add the vinegar or lemon juice and set aside to allow to curdle and look yoghurt / buttermilk
Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F)
Melt the margarine and syrup and set aside to cool slightly.
Sieve the flour, cocoa (option), sugar, baking powder and bicarbonate of soda into mixing bowl.
Pour the curdled soya milk mixture and melted margarine into the flour mixture and stir well until it becomes a smooth batter.
Divide the mixture into two prepared pans and bake for 30-35 minutes
Make the icing beat together all ingredients until smooth.
If making sweet pototoe frosting remember to bake the pototes first