After the immense response from my instagram stories the other day I have decided to start a food section on the blog.
Now, you will have to bear with me as over the next few weeks I will be organising the blog a little better…. but for now it does it’s job well and you guys seem to find it easy enough to navigate so I will pop it up now and sort out some categories later.
You probably know by now but for my new subscribers I am dairy and egg free as my eldest has anaphylaxis to them. Mike is also a pretend vegan. He wanders in and out of it as he pleases but I honestly do try to help him to stick to it!
So here is my latest cake making. It is the best vanilla and blackberry cake you will ever taste. And no one will guess it’s vegan!
For the cake:
- 300g self-raising flour
- 175g caster sugar
- 1 tsp bicarbonate of soda
- 300ml non-dairy milk (I used soya but almond would work well also)
- 1 tbsp lemon juice
- 150g non-dairy spread
- 5 tbsp maple syrup
- 1tbsp vanilla extract
- 10-14 blackberries
- 75g non-dairy spread
- 250g icing sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- As many blackberries as you like but at least a punnet full (175g)
- Preheat the oven to 160° C fan/Gas mark 4.
- Lightly grease your baking tin. This time I used a large 30cm tin but could do 2x20cm round baking tins to make a more traditional taller cake with butter cream filling (more like a birthday cake).
- Stir the lemon juice into the soya milk and leave to one side (this will look curdled over time).
- Then in a pan over a medium heat, melt the butter and syrup together. Set aside to cool slightly.
- Sieve the flour, caster sugar and bicarbonate of soda into a large mixing bowl.
- Add the vanilla and a few of the blackberries to the milk (I sieved the blackberries so they were almost pureed).
- Pour the milk mixture and the butter mixture into the flour mixture and mix until combined and should be a runny batter (don’t over mix/ leave it lumpy).
- Pour into the baking tin/s and bake until a skewer comes out clean. If you are doing the one large one then this will be about 45-50 mins. The smaller ones will be about 30-35 mins.
- If you think they have too much colour then you can cover them with baking paper.
- Take them out and leave to cool.
- To make the frosting add butter to a large bowl, add half the icing and beat well. Add the rest plus the vanilla and lemon and mix until smooth. You can make as much or little as you wish, and add more icing or butter to change the consistency.
- Once the cake/s are cool then frost and add the berries to decorate. You can finish with a dusting of icing or a sprinkle of lemon zest.
If you have enjoyed making this cake please share! And don’t forget to tag me and use the #motherfrecklebakes. I love to see your creations!