Eggless Vanilla Sponge and Vanilla Buttercream
Ingredients
Ingredients:
- 285 g self raising flour
- 1 tsp baking powder
- 0.5 tsp salt
- 170 g sugar
- 150 ml oil
- 250 ml milk/plant milk
- 1 tsp Vanilla extract
- 1 tbsp GROUND flaxseeds (not whole seeds)
- 2 tbsp cold water
Vanilla Buttercream
- 100 g softened unsalted butter
- 100 g icing sugar
- 1 tsp vanilla extract
Instructions
Method: (18 cupcakes or an 8" round cake)
- Preheat your oven to 160'C fan or 180'C conventional
- Mix your ground flax with the water and allow to sit for 5 minutes to thicken
- Mix your oil, sugar and vanilla together, either with a whisk or a paddle attachment on a mixer
- In a separate bowl, mix your flour, salt and baking powder
- Add your flax mix to your oil and sugar mix once flax has thickened and continue to whisk
- Add half your milk, and whisk
- Sieve in half of your flour mix, and fold the batter
- Add your remaining milk, followed by the remaining flour, and continue to fold until all incorporated
- Bake cupcakes for 17-20 mins
- Check that a tooth pick comes our clean, if not continue to bake for an additional 2 minutes.
- Mix your buttercream ingredients together and pop in the fridge for 15 minutes! Decorate once the cake has fully cooled.
Notes
See blog post above for information on layered cakes.
To check for done-ness, a toothpick should come out clean, if not then bake for a further 5 mins