Another cold and rainy weekend, another “very simple” cake. I’m making tests for birthday cakes, cakes that can be filled with creams or jams, like a Victoria Sponge Cake. I’d like to prepare the vegan version of a family cake, called Torta Befana, next July. It was one my favorite birthday cake when I was vegetarian.
Puff pastry outside a sort of sponge cake inside filled with apricot jam in the middle. I’m almost there..!
Preheat the oven to 175*C
Grease a cake mould
In a bowl mix well the vegetable oil and the sugar together.
Add the almond milk, a little at a time, and stir in the vanilla extract. Add the pinch of salt.
Pour in the flour and egg replacer to create a batter with a soft dropping consistency. Add the baking powder. Mix well.
Pour batter into your pan using a spatula.
Cook for 20 minutes or until a toothpick inserted in the cake center comes out clean!