Ingredients
serves 10–12- 360ml soya milk
- 2 tbsp apple cider vinegar
- 320g self-raising flour
- 40g cornflour
- ¾ tsp bicarbonate of soda
- ¾ tsp sea salt
- 180g caster sugar
- 140ml vegetable oil
- 1½ tsp vanilla extract
- Zest of 2 lemons
- Icing sugar for dusting
Filling options:
- Blueberry compote (see recipe)
- Pomegranate compote (see recipe)
- Raspberry compote (see recipe)
- Strawberry compote (see recipe)
Directions
Cooking mode
Prevents device sleep
- Make the fruit compote filling.
- In a large measuring jug, add the apple cider vinegar and oat milk. Set aside for 5 minutes.
- Preheat the oven to 180°C. Line two cake tins with parchment paper and lightly grease the sides.
- In a large bowl, combine the flour, cornflour, bicarbonate of soda, salt and sugar.
- Add the oil, vanilla and lemon zest to the milk mixture and stir.
- Pour the wet ingredients into the dry and gently mix until just combined. Do not overmix.
- Divide the batter evenly between the tins. Bake for 25–30 minutes, until lightly golden and a skewer inserted in the centre comes out clean.
- Leave to cool in the tins for 10 minutes, then transfer to a rack to cool completely.
- To assemble the cake, cover one layer with fruit compote. Place the second layer on top and dust with icing sugar.
■ every day is treat day ■