Angel Cake Recipe!

The retro loaf cake made vegan! A light and fluffy tri-coloured vanilla sponge sandwiched with a simple vanilla buttercream

Please don't be put off by the different colours, this cake is actually so simple to make. Just mix up your vegan vanilla sponge mixture and divide it into three small bowls. Add the pink and yellow food colouring and then once all the sponges are baked, simply layer them together with a creamy vanilla buttercream. From my online research, everyone seems to stack their angel cake in different colour orders, so you decide how you want yours to look!

This recipe uses one 7" x 11" cake tin to make a large layer cake loaf. It's light, fluffy and a delicious retro classic! The cake is best eaten within about four days while it is freshest or you can freeze the whole cake or slices of cake for longer. Store in an airtight food container in a cool and dry place.

Makes one large layered loaf cake

Sponge ingredients;

240g plain flour

140g granulated or caster sugar

15g baking powder

1 tsp vanilla powder

70g sunflower oil

7g apple cider vinegar

250g soya milk

Buttercream ingredients;

140g icing sugar

60g vegan block butter

1/4 tsp vanilla powder

1 tsp plant milk - if needed

Pink and yellow food colouring

You will also need; a large mixing bowl, three small bowls, 7" x 11" baking tin, baking paper, kitchen foil, whisk or spatula, three spoons, jug or large glass, electric hand mixer or large wooden spoon, small palette knife or butter knife, sharp serrated knife

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How to make your cake;

1. Preheat the oven to 160°C / 320°F

2. Take two large pieces of kitchen foil and fold them to make two dividers for the baking tin

3. Line each section with baking paper, so that you have three even sections

4. In a jug, make the plant milk mixture by adding the plant milk to the vinegar. Set aside

5. In a mixing bowl, add in the flour, sugar, vanilla powder and baking powder. Use a whisk to mix together

6. Add the sunflower oil and plant milk mixture to the dry ingredients in the mixing bowl and whisk again making sure there are no lumps of flour

7. Divide the mixture evenly between three small bowls

8. Colour one small bowl of mixture pastel pink and another bowl pastel yellow. Leave the third bowl plain

9. Pour each coloured mixture into each section of the lined baking tin

10. Bake for around 20-25 minutes until lightly golden and a cocktail stick comes out clean

11. Leave until completely cool

12. Once your cake is cooled, make the buttercream. Add the butter to the mixing bowl and mix using an electric mixer or large spoon until light and fluffy

13. Add the icing sugar and vanilla powder and mix again. You should have a smooth and creamy buttercream. If the buttercream is too thick, add a tsp of plant milk

14. Using a sharp knife, carefully trim the tops of each sponge to make them completely flat. This will make it easier to layer the cake

15. Place the bottom sponge (whichever colour you think should go on the bottom!) down on a plate of sheet of baking paper, then spread over a thin layer of buttercream - roughly 1/3 of your buttercream mixture

16. Place the next sponge on top and repeat spread over a layer of buttercream

17. Please the third and final sponge on top and again spread over a thin layer of the remaining buttercream

18. Now your cake is ready to slice and eat!

Tips & Tricks!

• Everyone seems to stack their angel cake coloured sponges in a different order, so you do whichever order you prefer!

• Take care not to overmix the sponge batter, as this can make your cake chewy and dense. Just mix until there are no flour lumps

• To make this cake gluten free swap to a gluten free flour and add 1g of xanthan powder to every 100g of flour

• Pop the cake in the fridge for 30-60 minutes to set the buttercream once you have stacked the cake. This will make it easier to cut neat slices

• I used Rainbow Dust Progel vegan food colours - pink https://amzn.to/4tLXPAX and yellow https://amzn.to/49LnD9a

• This is my cake tin - my tin is 7" x 11" x 2" - https://amzn.to/45YU9Do

• These are my mixing bowls - https://amzn.to/489iB6s

• I always use Vanilla Mart vanilla powder. Vanilla powder tastes so much nicer than vanilla flavouring! https://amzn.to/49mNpjO

• You can use a large wooden spoon to make the buttercream but it needs a lot of mixing! I prefer to use my trusty cheap and cheerful Kenwood hand mixer; https://amzn.to/3P4x5gG