Sunday, 14 October 2012
Vegan Vanilla Vinegar Cake
When you were a kid, did you lick the bowl? I did. I will admit it.
I was a bit of a timid child, and I always over-thought everything. Still do. I'm a worrier.
Once I was told that if I licked the bowl I would immediately come down with Salmonella and make myself really ill. I never did, but the hours spent worrying about it are uncountable!
Best bit about this cake - other than the fact it tastes fabulous - is that it is egg free, so you lick the bowl as much as you darn well please!
Don't be scared at the thought of adding vinegar into the mix, I know it may seem daunting, but it really is needed in order to activate the raising agent in the cake. You can't taste it at all in the final cake.
I frosted these cupcakes with a mixture of dairy-free spread, dairy free cream cheese and icing sugar, I then sprinkled on some glimmer sugar, because it made my day that little bit brighter, and we could all do with some cheering up as we go into fall.
I will say that if you choose to frost these cakes this way, you need to be really fast when combining all of the ingredients because when over-worked, the dairy free cheese seems to go a little loose on me.
I do aim, however, to make this as accessible as possible, and if you are unable to get hold of dairy free cheese/ dairy free spread (well you must really live out in the sticks, because I can find these, and I'm pretty rural!) make a simple glace icing with just icing sugar and enough water to bring it to the right consistency.
This really is a brilliant all-rounder recipe.