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This deliciously light vegan cake is absolutely packed full of sweet vanilla flavour – everything you want from a sponge cake! Sponsored post by Foodie Flavours.
Click here to view and buy the Foodie Flavours ingredients used in this recipe.Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and grease and base line 2 x 8 inch (20 cm) cake tins.
For the cake put the milk and lemon juice (or vinegar) into a jug, whisk and set aside.
Using a stand mixer with the paddle attachment (or by hand with a wooden spoon) beat together the butter and caster sugar.
In a bowl sift together the flour, baking powder and bicarbonate of soda and set aside.
To the milk and lemon whisk in the oil and vanilla.
Drain the liquid from the chickpeas into a medium bowl and using an electric whisk beat for 2 minutes until light and very foamy.
To the beaten butter and sugar add half the flour, half the milk mixture and half the aquafaba and beat together until just incorporated. Repeat with the other half of the ingredients.
Divide equally between the two prepared tins and bake for 30-35 minutes until golden, risen and a cocktail stick inserted in the centre of the cakes comes out clean with no raw cake mixture clinging to it.
Leave to cool in the tin for 10 minutes then carefully tip out onto a cooling rack to cool completely.
While they're cooling make the frosting by beating together the butter, icing sugar and vanilla until very pale and fluffy, adding a little milk if the mixture feels too stiff to spread.
Put one of the cakes onto your serving plate or cake stand and spread over roughly 1/3 of the frosting, spreading out to cover the cake.
Top with the other cake and the remaining frosting, spreading it out to cover the tops and sides of the cake.
Serve immediately or store in an airtight container for up to 4-5 days.
Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and grease and base line 2 x 8 inch (20 cm) cake tins.
For the cake put the milk and lemon juice (or vinegar) into a jug, whisk and set aside.
Using a stand mixer with the paddle attachment (or by hand with a wooden spoon) beat together the butter and caster sugar.
In a bowl sift together the flour, baking powder and bicarbonate of soda and set aside.
To the milk and lemon whisk in the oil and vanilla.
Drain the liquid from the chickpeas into a medium bowl and using an electric whisk beat for 2 minutes until light and very foamy.
To the beaten butter and sugar add half the flour, half the milk mixture and half the aquafaba and beat together until just incorporated. Repeat with the other half of the ingredients.
Divide equally between the two prepared tins and bake for 30-35 minutes until golden, risen and a cocktail stick inserted in the centre of the cakes comes out clean with no raw cake mixture clinging to it.
Leave to cool in the tin for 10 minutes then carefully tip out onto a cooling rack to cool completely.
While they're cooling make the frosting by beating together the butter, icing sugar and vanilla until very pale and fluffy, adding a little milk if the mixture feels too stiff to spread.
Put one of the cakes onto your serving plate or cake stand and spread over roughly 1/3 of the frosting, spreading out to cover the cake.
Top with the other cake and the remaining frosting, spreading it out to cover the tops and sides of the cake.
Serve immediately or store in an airtight container for up to 4-5 days.
45-45 minutes
Serves 4
