VEGAN BUTTER CAKE BY Tulsi's Vegan Kitchen
Vegan Butter Cake
Tulsi’s Vegan Kitcehn
This vegan soft and moist butter cake has some fruits and nuts incorporated for additional taste and benefits.
- 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
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.
Adjust the plant-based milk as needed.