Vanilla Soya Milk Cake
This versatile cake can be made in many different combinations of flavours and is suitable for any occasion, from an everyday snack to satsangs.
self rising flour
(buckwheat flour for the gluten free option)
(Rice milk, almond milk, and plain water can also be used instead.)
light brown sugar
packet of vanilla-flavoured sugar
Grated apple with cinnamon
cocoa and chocolate flakes
Walnut and figs
Grated lemon zest
Mix the flour, sugar, baking powder, vanilla sugar and salt.
Add the oil and mix the ingredients gently.
Gradually add soy milk to the batter while stirring.
Let the batter rest for approximately 10 minutes.
Spoon it into the desired shape baking container.
Bake the cake in a preheated oven at 180 °C for approximately 45 minutes to an hour.
Allow to cool in the tin before serving.
30 mini cupcakes