Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free
- 210 grams plain flour
- 200 grams granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda/bicarb of soda
- 120 ml vegetable oil
- 240 ml rice milk
- 1 tbsp vanilla extract
- 1 tbsp white vinegar
- Preheat the oven to gas 4 / 180C / 350F and line an 8" cake tin with baking paper
- Mix the dry ingredients together, then stir in the oil, milk and vanilla until just combined
- Right before you're ready to bake add the vinegar and stir gently about 6 times.
- Pour straight into the cake tin and bake for 30 minutes or until the cake is coming loose at the edge of the tin.
- A toothpick test will also work
- Let the cake rest in the tin for 10 minutes before turning out onto a wire rack to cool completely
- Make this cake the day before you need it.
- It sets better after sitting a day
- Makes 1 layer, recipe can be doubled but if doing so only use 180mls oil and 350g sugar.
- I've found this to be enough
- Vanilla can be exchanged for any other flavouring and for info, cupcakes take 25 minutes and a 10" square tin bakes in 40 minutes
flour, sugar, salt, baking sodabicarb of soda, vegetable oil, rice milk, vanilla, white vinegar
Taken from cookpad.com/us/recipes/335608-vickys-plain-vanilla-cake-dairy-egg-soy-free (may not work)