Vegan Cake Recipe – Almond
Bowl 1
- 170g caster sugar
- 75g vegan margarine
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract
- 1 banana – mashed
Bowl 2
- 150g self-raising wholemeal flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 40g ground almonds
- flaked almonds for sprinkling
- 125ml soya milk
- Strawberry/Raspberry or Cherry Jam
- A little Icing Sugar
Cream the ingredients together in a bowl.
Mix the dry ingredients together in a separate bowl
Slowly mix in the dry ingredients and the soya milk in turns with the creamed sugar/butter mix.
Once combined, spoon into the desired cake tins which are Greased with a little vegan Marg.
sprinkle with flaked almonds
Bake at 200 celsius for 20 minutes
Allow to cool and slice in half, spread with jam and put back together. Sift a little icing sugar on top.
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