Buttercream & Frosting Cakes Eggless Facebook Live Recipes Vegan

Vegan Madeira Sponge Cake

Enjoy making this Delicious Vegan Madeira Cake, serve to family and friends as a delicious treat.

What is Vegan Madeira Sponge Cake

The Vegan  Madeira sponge Cake is a delicious light sponge flavoured with our Natural Flavoured Icing Sugar and filled with vegan non-dairy buttercream flavoured also with our Natural Flavoured Icing Sugars.

In addition, you can also try making this delicious non-dairy chocolate overload cake using our amazing range of Natural Flavoured Icing Sugars. If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.

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Ingredients 

For the sponge

270g Self Raising Flour
180g Vegan Non-Dairy Margarine
180g Sugar and Crumbs Natural Flavoured Icing Sugar of your choice, on this occasion we have used Pistachio Flavour
135ml Almond Milk
2 Tbsp Chia Seeds
3/4 Tsp White wine vinegar
3/4 Tsp Bicarbonate of Soda
 
For the Filling and Topping
 
250g Vegan Butter
500g Sugar and Crumbs  Natural Flavoured Icing Sugar of your choice. on this occasion used Strawberry and Pistachio Flavour
Colour Splash Edible Gel Sunflower
Colour Splash Edible  Gel Pistachio
 
 
Instructions
 
1. Preheat the oven to 160c Gas mark 3, 350F, lightly grease and line 2 x 8-inch sandwich tins.

2. Cream the Non Dairy margarine and Natural Flavoured Icing Sugar together until light and fluffy.

3. Put the Chia Seeds, Self Raising Flour and the Bicarbonate of Soda together in a bowl and stir in to combine all the ingredients.

4. Add the dry ingredients to the creamed margarine mix and stir in.

5. Pour the Milk and White Wine vinegar into the cake mix and mix thoroughly at a medium to high speed for no more than 20 seconds

6. Divide the mixture between the 2 sandwich tins and bake in the oven for 20-25 minutes or until the cake tester comes out clean when inserted into the middle of the cakes.

7. Remove from the oven and cool in the tins for 10 minutes before tuning out onto a wire tray to cool completely.

8. To make the buttercream/frosting. Beat the non-dairy butter in the mixer until it is light and fluffy. Add the Natural Flavoured Icing Sugar or any flavour of your choice to the beaten butter and chop in using a spatula to avoid an icing dust cloud in your kitchen. Turn on the mixer to a low speed until the butter and icing sugar have come together then turn the mixer to medium-high speed for no more than 20 seconds. If the frosting appears too thick to spread evenly you can add a tsp of hot water to loosen it slightly.

9. You can spread the frosting or use a piping bag with a 1M Wilton tip onto the bottom layer and top with the remaining sponge.

10. Put A good spoonful of the Buttercream/Frosting into one bowl and 3 good spoonfuls into another bowl. Colour the least amount with the Pistachio colour Splash Edible Gel, this will be for the leaves. The bowl with the 3 good spoonfuls can be coloured in the Sunflower Colour Splash Edible Gel or any colour of your choice for the piped Rose Swirls.

11. Using a Wilton 1M piping tube in a piping bag fill this with the yellow buttercream/frosting and pipe the rose Swirls evenly on the top of the cake. Decorate the Rose Swirls with the Wilton 352 leaf nozzle in a piping bag filled with the Pistachio Colour splash Edible Gel.

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