This album reminds me of Melbourne, and working down Flinders Lane... good times.
A moist(hate that word) and amazing cake to impress your friends.
Oven on 200°c
Get a large round cake tin ready, use greaseproof paper
Dry ingredients in a bowl:
250g golden caster sugar
50g G&B cocoa powder (I checked their website to see if vegan friendly)
pinch of salt
1.5 tsp bicarbonate of soda
350g wholemeal plain flour
Add wet ingredients:
170ml vegetable oil
1 tsp vanilla essence
1 tsp almond essence
4 tsp white wine vinegar
350ml cold water
6 squashed raspberries
Mix with a fork and when everything is combined fold in the raspberries
Pour in tin and bake for 40 mins
Let it cool COMPLETELY
Vegan Buttercream:
Pure dairy free spread with soya 170g
1tbsp rice milk
100g icing sugar
Whisk the margarine, then add the icing sugar in batches, and finally the milk.
Once cake is cold spread on and enjoy.
xx
