This all-purpose cake recipe can be used for a layer cake, cupcakes or as the base for Lemon and raspberry trifle.
1 ½ cups plain flour
½ teaspoon bicarbonate of soda
1 teaspoon baking power
½ teaspoon salt
1 cup soy milk
1 tablespoon cider vinegar
1/3 cup rice bran or sunflower oil
2/3 cup raw sugar
1 teaspoon vanilla extract
Grease and line a small round or square cake tin, about 23cm or 9” across. If you want to make a layer cake, double the recipe.
Sift the flour, bicarbonate of soda, baking powder and salt into a large bowl. In a smaller bowl, mix the milk and cider vinegar and leave to thicken slightly. Whisk in the oil, sugar and vanilla extract. Add the wet ingredients to the dry and stir gently with a spatula to mix everything together. Pour the batter into the tin and level off. Bake at 170 °C for about 25 minutes or until the cake has risen, turned golden and doesn’t wobble too much when you give it a little shake. Take the cake out of the oven and check if it is done by inserting a wooden or metal skewer into the centre of the cake – if it comes out with sticky stuff on it, cook a little longer. Cool in the pan for 5 to 10 minutes, then remove from pan and cool on a wire rack.
Chocolate: substitute 1/3 cup of the flour with cocoa
Lemon: add zest of one lemon to batter, replace vanilla with 1 tablespoon lemon juice or ¼–½ teaspoon lemon extract
Orange: add zest of one orange to batter, replace vanilla with 1 tablespoon orange juice or ¼–½ teaspoon orange extract
Almond: substitute ½ cup of the flour with ground almonds, add ¼–½ teaspoon almond extract