Pink Sprinkles Vanilla Sheet Cake (Vegan)

Easy to make, fabulously fun and delicious.


280ml/9.5 fl oz plant based milk (I use soya)

2 teaspoons apple cider vinegar (you could use white vinegar or lemon juice)

230g/8.1 oz self raising flour

1/2 teaspoon bicarbonate soda

180g/6.3 oz caster sugar

95ml/3.2 fl oz vegetable oil

2 teaspoons vanilla extract

70g/2.5 oz sprinkles

Few drops pink food colouring


Icing

200g/7 oz icing sugar

3 tablespoons cold water

Few drops pink food colouring

Sprinkles


Preheat your oven down to 350F/180C/Gas 4.

Line a 12 x 8" baking tin with baking parchment.

Mix the milk and vinegar together, set aside for a few minutes to 'curdle'.

In a separate bowl mix together the flour, bicarbonate soda and sugar.

Add the milk mixture, oil, vanilla and food colouring, mix to combine. Stir in the sprinkles.

Pour the batter into the prepared tin.

Bake for 20-25 minutes.

Allow to cool.

To make the icing stir the icing sugar with the water and food colouring. Add more water to make the icing thinner or more sugar to thicken it up if necessary. You need to be able to easily spread the icing.

Spoon over the cake and smooth out with a knife.

Add sprinkles.



Practically Pagan Cooking book from Rachel Patterson



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