Vegan Vanilla Cake. It is the sort of cake that E likes but not laden with eggs and butter. I cheer at any cake where I don't need to crack icky sticky eggs. (Anyone who has followed this blog might recall that I have never liked eggs.) E always accuses me of making cakes that are too dense, heavy or rich. He was quite happy for me to make his cake vegan.
Sylvia and I enjoyed some Aleks Danko craft. E and I enjoyed Top Artists 2013 - the exhibition of school students' work. We enjoyed an ice cream and caramel slice in the Atrium. Then home for pizza and birthday cake. Sylvia found it all very exciting and wanted to do it all again the next day.
StatCounter account (which I started in March 2008, almost a year into my blog) has just recently reached 1,000,000 "page loads". (Stats are a moveable feast so I don't place too much trust in them but I do love a 7 figure number!)
As I have been saying recently, I am glad the blog is still going strong but goodness I wish I had a bit more time and energy for it. Fortunately I still have truckloads of inspiration thanks to the wonderful bloggers and readers around me. So thank you for reading, thank you for sharing. Here's to many more years of Green Gourmet Giraffe. If time is kind to me, I have a few self indulgent posts to share over the next week as a little birthday present. You can decide whether it is me or you getting the presents :-)
Previously on Green Gourmet Giraffe:
One year ago: Ghost cake, birthdays and wildlife
Two years ago: Guitar Birthday Cake
Three years ago: Viking cat cake with a butterscotch secret
Four years ago: Happy Birthday to E and GGGiraffe
Five years ago: Green Gourmet Giraffe Birthday Cake
Vegan Victoria Sponge Cake
cake adapted from Tinned Tomatoes and buttercream adapted from BBC Good Food.
- 250 plain flour
- 250g caster sugar
- 1 and 1/2 tsp bicarbonate of soda
- 1 tsp salt
- pinch turmeric (for colour)
- 250ml soy milk (or other dairy free milk)
- 60ml canola oil
- 3 tbsp cider vinegar
- 1 tsp vanilla extract
- 50g non-dairy margarine (I used Nuttalex)
- 70g icing sugar
- drop of vanilla essence
- 2-3 dessertspoons of raspberry jam
Mix together the dry ingredients in a medium to large mixing bowl. Mix together the wet ingredients in a large jug or small mixing bowl. Pour wet ingredients into dry and mix until just combined. Pour batter into prepared cake tin.
Bake until golden brown and a skewer inserted in the middle comes out clean. It took me about 55 minutes and but on Tinned Tomatoes, Jac said it took about 25 to 30 minutes.
I have also baked these in a 15 cm or 6 inch round tin but as it was a taller cake it took even longer. I think it took me about 1 hour and 30 minutes.
On the stereo:
Goodbye yellow brick road: Elton John