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lucylox

Caramel Cake

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan makes one sandwich cake
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 12
Course: cake
Ingredients Equipment Method

Ingredients
  

  • 370 g self-raising flour
  • 2 tbsp custard powder
  • 110 g light brown sugar
  • 110 g dark brown sugar
  • 1 1/2 tsp bicarbonate of soda
  • pinch of salt
  • 290 ml dairy-free milk
  • 2 tbsp dairy-free yogurt
  • 100 g dairy-free margarine melted
  • 1 tsp caramel flavour optional
for the buttercream
  • 50 g dairy-free butter
  • 150-175 g icing sugar
  • 1 tsp vanilla extract

Equipment

  • 2 20cm cake tins

Method
 

  1. Preheat the oven to 180 degrees Centigrade/Gas Mark 5. Grease and line 2 20cm sandwich tins
  2. Sift together the flour, custard powder, bicarb and salt
  3. Stir in the sugars
  4. In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine, yogurt and caramel flavour.
  5. Mix the wet ingredients into the dry. Mix gently until well combined.
  6. Pour into the cake tins and bake for 30 minutes, until a knife comes out clean
  7. Cool on a wire rack
  8. Meanwhile, whisk together the dairy-free butter and icing sugar, using more sugar if the buttercream is too wet. Whisk in the vanilla
  9. Sandwich the cakes together with the buttercream and generously dust the top of the cake with icing sugar