Sponge Cake (vegan)

Ingredients

• 400g - Self Raising Flour
• 240g - caster Sugar
• 2 teaspoons - Baking Powder
• 400ml - Almond Milk
• 160ml - sunflower Oil (can also use vegetable oil)
• 2 tablespoons - Vanilla Extract

Method

1. Grease x2 round baking tins ( can be 20cm, 23cm or 25cm diameter, which is 8 inches, 9 inches or 10 inches)

 

1. Preheat oven to 180c / 350f / Gas mark 4
2. In a large bowl mix together the self-raising flour, sugar and baking powder  
3. Add the almond milk, oil and vanilla and stir until just combined - tap the bowl on your work surface so that the baking powder doesn’t start working too quickly
4. Divide the mixture into the baking tins, tap your tins in the work surface again to pop all the bubbles in the mixture  
5. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean
6. Cool for 2O minutes in the baking tins then transfer them to a wire wrack to finish cooling

​I love to see what you bake, if you use this recipe please post a photo on Instagram  and tag me please @KirlySuesKitchen