Over the weekend I made my niece a graduation cake. The vegan cake is light and simple to make, you do not need a mixer just a spatula and two bowls. One for the dry ingredients and the other one for the wet ingredients. I used vegan buttercream to decorate the cake. I love this recipe because you use the day to day ingredients in the pantry therefore you are not running around looking for a special ingredient and you can reuse the ingredients again.
The vegan cake does not have eggs which is substituted by using vinegar and bi-carb. Instead f butter I substituted it with vegetable oil.
180g cake flour
45g cocoa powder
6g bi-carb of soda
180g caster sugar
180ml of water
120ml vegetable oil
15ml white vinegar
15 ml marsala (feel fre to use vanilla esence, fruit juice or brandy.)
Preheat fan force oven to 170C.
Add the sieved flour, cocoa powder ad bi carb of soda in a bowl, add the sugar.
Add the ligiids in another bowl.
Make a well in the middle of the bowl and pour the wet ingredients. Mix all ingridents together.
Pour in a lined 20 round cm cake tin and bake for 25 minutes or until skewer come out clean.
(I used a cone shape tin to make the graduation cake, which was 12cm x 12cm and took 45 minutes to bake. The time will vary by the tin you use.)
I both vegan buttercream in a tin and I did a crumb coat first and let it set in the fridge. Once it set I used a 7cm star nozzle and piped. (Fell free to use another design)
Do not cut cake in half if you notice cracks on the cake.
If they are cracks, gently put buttercream on the cracks.
Because it is fragile do not pile another cake on top of each other, will fall apart. (Trust me that happened to me.)