Vegan Vanilla Cake

Combine the flax meal with the hot water and let stand to thicken. Set aside. 

Add the vinegar to the soy milk to sour then add the vanilla bean paste.

Whisk the flour with the baking powder and salt to distribute it all. Cream the vegan butter with the sugar until light and fluffy for about 3-5 minutes on medium to high speed.

Add the flax paste to the creamed butter and sugar, scrape the bottom and sides of the bowl to incorporate evenly, beat  on a high speed for about 30 seconds to a minute.

Add about ⅓ of the flour to the creamed mixture while mixing on low speed just until combined, then add half of soured milk

Add the last amount of flour and mix just to combine evenly.

Divide the batter between your greased and parchment lined cake pans and bake immediately in a preheated 180 degrees c oven for approximately 25-30 minutes or until they are springy to the touch when you gently press the centres and ta cake tester comes out clean. Leave I the tins to cool for 5 minutes, then carefully turn out onto a wire rack and remove the paper, these sponges are very delicate so handle gently to avoid breakage.

Meanwhile prepare the buttercream by whipping everything together on high speed until pale, white and fluffy.

To make your vegan sprinkles, mix together the icing sugar, aquafaba and lemon juice on slow until the powder disappears, then turn up speed. If you want it more runny add a little dash of more aqua faba until it's good, likewise if you need it stiffer, add more icing sugar. 

 

Build and ice the cake as shown and decorate with homemade vegan sprinkles