So we are halfway through February – diets are a thing of the past and we are all up for a slice of cake again, hoorah!
This cake recipe is one I have adapted and I scale it up & down to fit the size of the tin and what I want to make flavour wise. I’m the first to admit on occasion it just doesn’t rise – but nothing is perfect!
I also use this sponge mix to pour over fruit and bake it like a crumble but it’s a sponge – I call it a rumble!
This makes a medium size loaf style cake.
- 320g Self Raising flour
- 100g sugar ( but I rarely use that much)
- 2 tblspn golden syrup
- 1 tspn baking powder or bicarbonate of soda – its vegan so needs an extra boost but you don’t want that bicarby taste.
- 85g margarine
- 300ml – warm / hot water (if flavouring your cake swap it for orange juice or part for lemon juice for lemon cake, you could use coffee for coffee cake – you get the picture)
So that’s the cake mix you can favour it as you wish
- Lemon cake – use zest & juice of 2 lemons
- If adding poppy seeds about 30 g, whatever looks right in your mix
- If you want to do chocolate cake swap 20g of the flour for cocoa – but I usually add at least 60 g cocoa so just add that extra on top.
- You can add fresh fruit like blueberries, dried fruit like chopped dates & nuts or coconut, just check the consistency doesn’t get too wet or too dry by adding in your extras.
Mix it up!
- Put the dry ingredients in a large bowl & mix.
- Melt margarine & syrup in a jug and then add your 300ml liquid on top – you may need to microwave it so it is all warm – hot – not boiling. The hot water activates the bicarb to give the cake a rise.
- Pour on your warm liquid and mix till all the lumps of flour are combined. You will get a batter style mix. Do it quickly so all the fizz and lift hasn’t gone!
Bake at 150 degrees for about 45 – 55 mins depending on the tin. You need less time if you use 2 shallow sandwich tins vs a deep loaf. Get it in the oven fast don’t wait around!
Top it / fill it.
- For lemon icing – I just use icing sugar with some lemon zest & juice in it to make it tangy
- Lemon curd makes a great filling – recipe for vegan lemon curd here https://eatgreen2016.wordpress.com/2016/06/02/vegan-lemon-curd-recipes
If you do a vegan chocolate cake the Betty Crocker chocolate fudge frosting is great but sticky!