THIS IS THE BEST CAKE I HAVE EVER EATEN. Fullstop.
I really didn't know what to call it. I was so excited that I made a list with a few options:
- Vegan Birthday Sponge Cake
- Vegan TRIFLE Cake (It seriously tastes like a trifle)
- Vegan Victorian Sponge Cake
- Vegan Strawberries and Custard Cream Cake
- The Best Damn Cake In The Whole World
If you follow us regularly, you would know that I always guarantee that you will love our recipe and urge you to make it. However, I really really really mean this now. This cake is the epitome of delicious cakey amazing goodness. It is:
- fluffy? tick!
- decadent? tick!
- sponge-cakey? tick!
- creamy? tick!
- sweet but not too sweet? tick!
- easy? tick!
This recipe truly ticks every box. I think it is perfect for a birthday cake. Try it and thank me later!
1 cup caster sugar
1/2 cup margarine
1 teaspoon vanilla extract
2 cups self-raising flour
1 cup plant milk (such as Soy Milky Lite)
1 tablespoon apple cider vinegar
2 cups plant milk (such as Soy Milky Lite)
4 tablespoons corn flour
6 tablespoons caster sugar
2 teaspoons vanilla extract
2 tablespoons margarine
icing sugar, to dust
fresh strawberries, sliced
These are Australian measurements, so 1 cup = 250ml and 1 tablespoon = 20ml.
- Preheat oven to 180 degrees celsius and spray a 20cm diameter spring form tin with oil (I use spray coconut oil).
- Make the cake: In a large bowl, beat the caster sugar, margarine and vanilla until creamy. Add all other 'cake' ingredients and beat until smooth.
- Pour the cake mixture into the tin and place in the oven.
- Bake for 30 minutes or so until lightly brown on top, risen and a skewer comes out clean when poked in the centre. If you have a hot-ass oven like mine, you may need to lower the temperature half way through to avoid the top burning.
- Remove from the oven and allow the cake to cool. Remove from the tin.
- In the meantime, make the custard cream. Mix the corn flour with a dash of plant milk first until the lumps have dissolved. Add this and the rest of the 'custard cream' ingredients to a pot on medium heat and whisk until combined. Bring to the boil and then take off the heat and allow to cool. Set aside.
- Once the cake has cooled, carefully cut it in half.
- Lightly spread some strawberry jam on the bottom half.
- Pour the custard over the strawberry jam and spread evenly.
- Cover the custard with sliced fresh strawberries.
- Place the top of the cake back on.
- Dust with icing sugar.