Celebrate World Vegan Month with this irresistible vegan butter cake recipe. Swap traditional butter for margarine to create a moist, flavorful treat that's perfect for sharing.
Butter cake is a beloved classic, and this plant-based version proves you don't need dairy for that rich taste and tender crumb. Courtesy of Becel, experts in vegan baking essentials.
Read also: ‘Recipe: vegan chocolate cake with orange’
Ingredients
For 12 servings
- 250 g flour
- 225 g cold Blue Band for cooking, baking and roasting
- 125 g white caster sugar
- lemon zest of 1/2 lemon
- 1 tsp vanilla
- pinch of salt
- 2 tbsp soy milk
- 1 tbsp agave syrup
Preparation method
- Preheat the oven to 175 degrees.
- Grease a 24- to 26-centimeter baking tin or butter cake tin.
- Sieve the flour into a bowl. Add the rest of the ingredients, except the soy milk and the agave syrup. Knead into a cohesive dough.
- Press the dough into the mold.
- Mix the soy milk with the agave syrup and brush the top of the dough with this mixture.
- Make checks or other shapes in the dough with a knife. Bake the butter cake for 30 minutes.
- The butter cake must be completely cooled before serving.
Recipe and image: Becel
