Hey everyone! I hope you've been doing well! If you go back through my recipes you can see that there is a few updates to the listings I created, a lot of the images I switched up as I got more confident in the photos! So check them out for the final details.
Today I wanted to bring you a cake that was easy, but was slightly unexpected! I wanted this to be yellow so I found some vegan yellow food dye... as you can see, it went pink LOL! So it worked out weirdly, much better than I hoped and tastes so good! A switch up from a Lemon Drizzle cake!
- White Self Raising Flour (2 cups)
- Caster Sugar (1 cup)
- Rose Extract (1 tsp)
- Coconut Oil (filtered, 1/2 cup)
- Soy Milk (1 cup)
- Lemon Juice (5 tbsp)
- White Vinegar (1 tsp)
- Salt (1 tsp)
- Yellow Vegan Food Dye (2 tsp)
- Dairy Free Butter (1 cup)
- Icing Sugar (1 cup)
- Lemon Juice (3 tsp)
So the recipe is very simple, you sieve the flour into a bowl and add the sugar, salt and and caster sugar. In a second jug, mix soy milk with lemon and you leave it for ten minutes to curdle and it becomes like buttermilk Then you mix the coconut oil, I tried a 1/3 of a cup but it was a little dry when I mixed things later so I added extra to compensate I also used filtered olive oil with little taste. Then the rose extract and the yellow food dye!
I added the two together slowly, and began to mix until they created a bright, canary yellow cake I thought this would be the final outcome but it clearly did not work lmao. I popped them into two greased tins and cooked on 170 for 18 minutes. When you dip a fork in and it comes out clean, you're did!
Now I chose the best variation for the top, and with the base added some holes into the cake. I'm whipping up some lemon flavoured icing like you would a drizzle cake, but under the middle layer. Not over the top, so this just helps things absorb. I also sprinkled casting sugar over the top as soon as it came out the oven so the top had a slight dusting.
I whipped up the lemon juice and the icing sugar, poured over the base. Then in a second jug mixed the same quantity of icing sugar with butter and a dash of lemon and created a lemon flavoured butter cream. When it was cool I layered the two cakes together,
Here we go! Here is the final cake! It's so yummy and an alternative to a drizzle cake. It came out super spongey and gorgeous, like a giant macaroon!
Let me know what you want me to bring next and if you try anything at home, send me the photos!