200ml golden syrup/maple syrup/corn syrup.
190ml milk (any alternative milk)
300ml yogurt (I use
plain koko yogurt but any yogurt will work)
400g self raising flour (I use gluten free self raising flour)
2 tsp baking powder
Selection of colours of food dye
** Method ** Preheat oven to 180 degrees Celsius Whisk the syrup, milk, oil and yogurt together. Add to the flour and baking powder. Mix well.
Divide into 5 equal quantities. Add your preferred colour to each layer.
Put each layer in cake tin and bake for 20 minutes. When cool, spread or pipe vegan butter cream between each layer. Decorate as required.
Dairy free Butter cream
Vegan chocolate cake
#dairyfree #soyafree #eggfree #vegan #glutenfree #nutfree
300g/3 cups gluten free self raising flour
75g/3 quarters cup cocoa powder 2 tsp baking powder 150g/4 quarters cup caster sugar 90ml/6 tblsp flavourless oil (sunflower/vegetable/rapeseed oil) 300ml/1&quarter cup milk (rice milk is best in vegan baking) 30ml/2 tblsp/45g golden syrup or maple syrup or honey
Preheat fan oven to 180C/355F. Sieve flour, cocoa powder and baking soda together. Add the sugar. In another bowl whisk the milk, oil and syrup together. Add the liquid to dry ingredients and mix well. Pour into two lined or greases tin – 8 inch circular tins Bake for 30 minutes, be careful not too over bake as it will dry out. Leave to cool in the tins for at least 30 minutes, remove from tins and put on wire tray to cool fully. When fully cool put buttercream in between cake layers.
Vegan Victoria sponge
****dairy free, soya free, egg free and gluten free ****
400g/3 cups self-raising gluten free flour
1 tsp baking powder 1 tsp bicarbonate of soda 225g/1¼ cups caster sugar 120ml/half a cup flavourless oil (vegetable oil, sunflower oil, rapeseed oil) 400ml/1⅔ cups rice milk (or any milk) 3 tbsp/40ml/50g golden syrup 1 tsp vanilla extract
Preheat oven 180/350 degrees. Grease 2 8 inch/20cm circular tins. Mix dry ingredients together In a separate bowl, mix all liquid ingredients together. Whisk to incorporate air. Add wet ingredients to dry ingredients and mix until ingredients are completely combined. Do not over mix. Divide equally between the 2 cake trays. Bake in oven for 35 minutes.
Use buttercream between layer.
Victoria Sponge filled with vegan buttercream and covered in chocolate ganache.
Vegan gluten free Birthday
Free from 14 allergens
500g/2 cups self raising gluten free flour
2 tsp baking powder
200g/1 cup sugar
120ml/½ cup sunflower oil
2 /3 cups milk (any alternative milk)
golden syrup/maple syrup
½ teaspoon vanilla essence
Food colouring- quantity will depend on brand
• Preheat oven to 180 degrees Celsius
• Sieve flour and baking soda together. Add the sugar.
• In another bowl whisk the milk, oil, vanilla and syrup together. (this is really important)
• Add the liquid to dry ingredients and mix well but don’t over mix.
• Split into 4 portions. Add required colour to each. Put into lined baking tray (8inch circular)
• Bake at 180 degrees celsius for 25 minutes.
Put buttercream between layers.
Self Raising Gluten free Flour
Many supermarkets will have their version so gluten free flours. They usually consist of a mix of different Gluten free flours mixed in different portions, depending on the property of each flour.
One variety is
Dove Self Raising Flour.