I was baking some lovely friends a couple of batches of biscotti late last week and Rissie walked past me and said in a surprised manner, “hmmmm, making biscotti Mumma!” As I said to her, yes I am making biscotti and never forget kid, who taught you how to make biscotti! Sometimes I look at my two teenagers and wonder where my cute little twin children went. Those little innocents who used to call their underwear their ‘underwebs’ and ask to watch a Dbdeeb.
I have a new little routine of having Sunday and Mondays off and it is working a treat. If we are not going away in the van, Sunday is our dreaming and adventuring day and Monday is my ‘me’ day. I get pretty weary by the end of the week and so Monday I catch up on some sleep and I potter with the gallery doggies who also have a day off. Rissie and I love, love, love my vanilla vegan cupcake recipe (yes Rissie it is my recipe, not hyours) and we decided when we were soaking up the sun yesterday on Harrigan’s Lane that the cupcake recipe might make a lovely cake recipe.
After a sleep in and returning to bed after I dropped the kids to the bus stop this morning I was feeling all sweetness and light and my inner domestic motherly goddess wanted the kids to have cake when they got home from school. Suffice to say this cake did not last long.
This cake is divine! It is light and fluffy and incredibly moreish!!!
Please note that due to the inclusion of Nuttelex and its saturated fat content, this is not OMS friendly, however it is a lovely vegan vanilla cake that is a little like angel food!
Vegan Vanilla Cake
An 8-inch round cake
Vegan Vanilla Cake
250 grams Nuttelex Buttery
250 grams caster sugar
240ml of Aqua Faba (basically the liquid from one tin of chickpeas)
1 teaspoon vanilla essence
4 tablespoons almond milk
280 grams self-raising flour
Pre-heat fan-forced oven to 180 degrees Celsius.
Line an 8-inch cake tin with baking paper.
Add the nuttelex and sugar to a mixing bowl and beat to a cream.
Add 120ml of aqua faba, mix, then add an additional 120ml of aqua faba and combine.
Add the vanilla essence and mix to combine.
Add the self-rasing flour and mix to combine.
Spoon into a cake tin and bake for 50 minutes.
Dust with icing sugar and dress with strawberries.