Vegan Vanilla Cake (for Cursed Apple Cake)

Vegan Vanilla Cake (for Cursed Apple Cake)


Wet Ingredients:

  • Vegan butter, for greasing
  • 1½ tbsp white wine vinegar
  • 700ml (1.2 pints) soya milk
  • 280ml sunflower oil or other neutral-tasting oil
  • 1 tsp liquid from can of chickpeas (aquafaba)
  • 1 tbsp vanilla bean paste

Dry Ingredients:

  • ½ tsp salt
  • 625g (22 oz) self-raising flour
  • 450g (15.8 oz) caster or granulated sugar
  • 2¼ tbsp baking powder

For the American buttercream:

  • 550g (19.4 oz) vegan unsalted butter, at room temperature
  • Salt, to taste
  • 800g (28.2 oz) icing sugar
  • Plant milk, to thin
  • White food dye (add a little to get more of a pure white colour)


  1. To make the cake: preheat the oven to 170°C/340°F/Gas 3. Grease 5 x 18-cm [7-in] cake tins with vegan butter and line the bases with baking paper
  2. In a large bowl, mix the vinegar with the soya milk until it curdles and thickens. Add the rest of the wet ingredients and the salt and stir together
  3. In a separate large bowl, combine all the dry ingredients. Add the dry ingredients to the wet and whisk until just combined. Pour immediately into the prepared tins and bake for 25-30 minutes until springy on top and a skewer or a knife inserted into the centre comes out clean.
  4. When the cakes are baked, leave them to cool in their tins for 5 minutes, then run a knife around the edges and turn out onto wire racks. Peel off the baking paper and leave to cool.
  5. Make sure the cakes are cool before assembling. Stack and crumb-coat the cakes using buttercream (see below).
  6. To make the buttercream: place the butter, salt and icing sugar in a stand mixer (or use a handheld electric whisk) fitted with a balloon whisk attachment and whisk on slow speed until the icing sugar is combined (you may want to cover the bowl with a tea towel to prevent the icing sugar flying everywhere!).
  7. Increase the speed to high and whisk until light and fluffy, scraping down the sides of the bowl with a spatula when necessary to ensure everything mixes properly. Add milk, 1 tbsp at a time, to achieve a spreadable consistency. Now add any flavourings.
  8. If not using straight away, cover with plastic wrap. Refrigerate if not using for a few days; it should be fine for 2-3 days at room temperature. If refrigerating, let it come back to room temperature and whisk before using to make it easier to work with.

Vegan Life tip

Top tip: Crumb coating is the first coat of buttercream you apply all over your cake to stop the pesky crumbs sneaking into your second layer. To crumb-coat your cake layers, smooth buttercream all over the tops and sides of the cake using an offset spatula.

Recipe from Celebrate with Kim-Joy by Kim-Joy (Quadrille, £20) Photography ©Ellis Perrinder.