No one would blame you for assuming this is a birthday cake for a 5 year old girl, but actually this pink beast was made for my 20 year old brother. He insists that cakes taste better when pink and who am I to argue with the birthday boy. I cooked this cake in 2 cake tins to make a double layer cake but if you wish to cook it in one thats fine, just tack an extra 5-10 minutes onto your cook time.
I topped my cake with vanilla buttercream, you can find the recipe here Vanilla Icing.
- 1 cup of soy milk
- 1 tbs of apple cider vinegar
- 1 1/2 cups of plain flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1 cup of caster sugar
- 1/2 tsp of salt
- 1/3 cup of vegetable or nut oil (I used macadamia)
- 1/4 cup of water
- 1tbs of lemon juice
- 1 1/2 tsp of vanilla extract
Preheat the oven to 180c.
Stir together the vinegar and soy milk.
Whisk together the dry ingredients in a large bowl.
Add the oil, vanilla, water and lemon juice to the soy milk and stir together before adding to the dry ingredients, stir until combined and lump free.
Line the bottom of 2 small cake tins with baking paper and grease the tins, evenly pour the mixture into the 2 tins.
Cook for 15-20 minutes until a skewer inserted in the middle comes out clean.
Top with buttercream.
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