I’ve made this cake for my mums birthday. She visited me in Munich and we had a great time together. The cake was super easy to make and is a ‘safe’ cake to make for anyone because its so simple without any special ingredients someone might not like. I always use spelt flour for my cakes and it doesn’t make a different in taste but is more healthy than wheat flour. Happy baking!
275g flour (I used spelt)
2 tsp baking powder
1 tsp baking soda
Pinch of salt
2 tsp Vanilla extract
150g vegan butter/margarine
3 tbsp maple or rice syrup
300 ml plant based milk
1 tbsp apple cider vinegar or lemon juice
Preheat oven to 180C/350F and grease a loaf tin. Mix milk with the vinegar or lemon juice and set aside. Melt the butter and mix with the syrup. Combine all other ingredients in a big bowl, add the butter/syrup mixture and the milk (which should have a buttermilk like consistency) and stir well. But don’t overmix. Pour into the tin and bake for around 40 min. Let it cool down completely.
For the icing I mixed 150g icing sugar with 100g vegan cream cheese and 50g vegan butter and added 1 tsp vanilla extract. Stir well and spread over the cake. Decorate with fresh berries.