Ingredients
Petite Vegan Vanilla Cake
- 220 g plain flour
- 200 g white sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 240 g soy milk, or any plant milk
- 2 tsp vanilla extract
- 80 g extra virgin olive oil, or canola or vegetable oil
- 1 tsp white vinegar, or apple cider vinegar
Icing
- 225 g icing sugar
- 20 g vegan butter
- 2 tbsp soy milk, or any plant milk
- 1 tsp vanilla extract
Decoration
- Fresh strawberries
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180 degrees C. Line a cake tin or loaf tin with baking paper.
Add all ingredients into
"Closed lid" mixing bowl and mix for 20 seconds on speed 4.
Pour batter into tin and place into oven. Cook until skewer comes out clean. approx 40 minutes, but keep checking as all ovens and tins cook differently.
Place cake on cooling rack and once completey cooled, ice it with the Vanilla Icing. - Add all ingredients into clean mixing bowl "Closed lid" and mix on Reverse
"Counter-clockwise operation" speed 2 until smooth. approx 1 minute but keep an eye on it.
Vanilla Cake
Vanilla Icing
Tip
You can make it as one cake and just ice the top of it or divide the batter between 2 baking tins and then ice in the middle and on the top as in the picture. If you are planning to ice it in the middle you may want to double the icing recipe.
Only add fresh strawberries to this cake if you’re going to be eating it right away. The strawberries are a fabulous addition to the flavor of this cake, BUT they run and can cause sogginess. So if you are keeping this cake for a few days, then either don’t use strawberries at all or just add some strawberry slices directly to the individual cake slices when served. Lasts in the fridge for up to 5 days.
Recipe adapted from Loving It Vegan - Vegan Vanilla Cake
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Not sure why as the recipe isn't over complicated but it didn't rise and cooked too quickly so it was a failed recipe for me
I was very impressed with this recipe. It was quick, easy and delicious. You couldn't even tell it was egg free and dairy free.
This was quick and easy all great comments from the tasters
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