VEGAN BUTTER CAKE BY Tulsi's Vegan Kitchen
Vegan Butter Cake
Rated 5.0 stars by 1 users
Category
Cakes
Servings
12
Prep Time
15 minutes
Cook Time
45 minutes
Author:
Tulsi’s Vegan Kitcehn
This vegan soft and moist butter cake has some fruits and nuts incorporated for additional taste and benefits.
Ingredients
- 200g all-purpose flour
-
320g Nature’s Charm sweetened condensed oat milk
-
80g vegan butter
-
3/4-1 cup Sproud Barista plant-based milk
-
50g cashew nuts or almonds
-
50g black raisins optional
-
¾ tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla essence
- ¼ tsp salt
Directions
Pre-heat the oven at 180℃.
Chop raisins and cashews into small pieces.
Sieve together flour, baking powder, baking soda and salt.
Cream butter for 1-2 minutes until fluffy. Add condensed milk and cream 1-2 minutes. Then add flour mixture in 3-4 portions and fold in lightly. Add fruits and cashews and fold in lightly. Don’t over beat the mixture. Add plant-based milk as required to get a nice, pouring consistency.
Pour into cake tin that has been lined with parchment pape.( 8 inch X 4 inch baking tray).
Bake at 180℃ for 20 minutes (Adjust temperatures according to your own oven). Then reduce temperature to 160℃ and bake for 20 minutes. Reduce further to 130℃ and bake for 20 minutes.
Take out the cake from oven. Insert a tooth pick in the cake. If it comes out clean, the cake is done.
Place the cake on a rack to cool, then cut into slices and serve.
Recipe Video
Recipe Note
Adjust the plant-based milk as needed.