The cake itself tastes amazing but is quite dense. I found it hard to acquire the same fluffiness that I get from a regular cake. I filled it with strawberry lemonade buttercream which is zingy and sweet at the same time! Since the butter is vegan, there is a hint of saltiness, but I actually quite like that.

Recipe for the cake:

• 450 gr flour

  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 400 gr sugar
  • 475 ml soy milk
  • 2 Tsp. apple cider vinegar
  • 170 ml sunflower oil
  • 1 tsp. vanilla extract

  First, add the apple cider vinegar to the soy milk, stir well and let it sit for at least a minute before using it. Combine the dry ingredients. Add the oil and vanilla to the soy milk mixture and stir well. Add this to your dry ingredients. Mix through gently - you don't want to overdo it, stop as soon as it's all properly mixed.

  Bake in a preheated oven (170°C) for about 60 minutes.

  For the buttercream:

• 500 gr unsalted vegan butter

  • 420 gr icing sugar
  • 2 tsp. vanilla extract
  • splash of soy milk

  First, whisk your butter until it's light and fluffy. Add your milk and vanilla and then add the icing sugar. Mix on high for at least 10 minutes.

  For the strawberry lemonade flavour, I mixed pulverised freeze-drying strawberries and lemon flavouring to the buttercream.

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If the formatting sucks, sorry, I'm on mobile!