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Make the sponge. Preheat the oven to 200C (180C fan). Grease the baking tins and line the bottoms and sides with baking paper. Put the plant butter and sugar in a large mixing bowl. Add the self-raising flour, vanilla, plant milk and aquafaba.
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Instructions. Preheat the oven to 350°F (180°C). Spray two 7-inch round cake pans (*see notes) with non-stick spray and cut parchment paper into circles to fit the bottoms. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Mix together.
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Put the tins on baking trays and bake for 30-35 mins or until golden on top, springy to the touch, and the cakes are just beginning to come away from the edges of the tins. Cool in the tins for 10 mins, then carefully turn out the cakes and peel away the baking paper. Place on cooling racks and leave to cool completely.
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Sift the dry ingredients (270g self-raising flour, ¾ tsp bicarbonate of soda, and the ground chia seeds) into the bowl with the margarine, sugar and vanilla. Finally, pour in the almond milk (135ml) and vinegar (¾ tsp). Working quickly, mix together the ingredients until combined.
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What's A Vegan Birthday Cake? A vegan birthday cake is a dairy-free and egg-free dessert made with plant-based ingredients. It means it's free from dairy products like milk, butter, or cream and doesn't require any eggs. How To Make Vegan Birthday Cake It's very easy to make this healthy birthday cake.
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