- 30 min
- 45 min
Cake (2 layers)
- 2 ½ cups (375g) plain flour, sifted
- 1 ½ cups (330g) caster sugar
- 1 tsp salt
- 2 tsp baking soda
- 2/3 cup (160ml) vegetable oil
- 1 1/3 cup (330ml) non-dairy milk (e.g. soy milk)
- 2 tbsp (40ml) vinegar (white or apple cider)
- 6 tsp (30ml) Queen Vanilla Bean Paste
Method - Cake
Preheat oven to 180°C (fan forced). Grease and line 2 x 20cm round cake tins.
In a large bowl, sift together dry ingredients. Set aside.
Mix wet ingredients together then add to dry ingredients. Stir until combined.
Divide batter into prepared tins and bake for 40-45 minutes or until and inserted skewer comes out clean. Allow to cool in tin for 10 minutes before transferring to a wire rack to cool completely. Level with a serrated knife if required.
Method - Vegan Buttercream
Place vegan butter, Vanilla Bean Paste and Vanilla Essence in the bowl of a stand mixer and beat on medium-high speed for 6-8 minutes until pale and fluffy. With the mixer off, sift in icing sugar. Start mixer on low to incorporate, before increasing to high and mixing for 2-3 minutes.
Spread a layer of buttercream over first cake layer, then top with second layer. Neatly ice the outside of the cake, then put remaining buttercream into a piping bag fitted with an open star tip. Pipe swirls onto top of cake before finishing off with a sprinkle of Unicorn Confetti.