Valentines Themed Vegan School Cake Recipe

A classic, light and fluffy vanilla sponge topped with traditional hot water icing and sprinkles for that nostalgic school cake taste!

These school cake mini loafs are a delicious Valentine's theme treat. With a thick, fluffy vanilla sponge base and a sweet icing topping. You could decorate them in so many different ways! I added heart shaped Valentines sprinkles, mini marshmallows and vegan jelly sweets to mine.

This recipe makes four mini loaves or you could make them as 10 cupcakes instead. They are best eaten within four days while they are fresh or you can freeze them for longer.

Makes four mini loaves

Cake ingredients;

180g plain flour

100g granulated sugar

10g baking powder

1/2 tsp vanilla powder

50g sunflower oil

5g apple cider vinegar

180g soya milk

Icing ingredients;

300g icing sugar

5-6 tbs boiling water

Vegan pink or red food colouring - optional

Vegan sprinkles, mini marshmallows and little sweets to decorate

You will also need; a mixing bowl, four mini loaf tins or 10 cupcake cases, whisk, spoon or ice cream scoop, piping bag - optional

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How to make your cakes;

1. Pre heat the oven to 160°c

2. In a mixing bowl, add the flour, sugar, baking powder and vanilla powder and roughly whisk together

3. Add the soya milk, sunflower oil and apple cider vinegar and whisk until everything is combined. Just mix until there are no lumps but try not to overmix as the sponge will loose it's fluffy texture

4. Using a spoon or ice cream scoop, scoop the cake mixture evenly into four mini loaf tins or place 10 cupcake cases into a cupcake tray and add one scoop of cake mixture to each one

5. Bake for 12-15 minutes until lightly golden and a cocktail stick comes out clean

6. Set aside to cool

7. If your cakes have a domed top, use a sharp knife to level them off

8. Once your cakes are cool, make your hot water icing

9. Add the icing sugar and 5 tbs of boiling water to a bowl and mix together. If the icing seems to thick, add more boiling water a tiny splash at a time

10. If you want to colour any of your icing, split the icing into two bowls and mix in a tiny drop of your food colouring

11. Use a spoon or piping bag to cover the top of each cake with the icing

12. Add your decorations to each cake, sprinkles, mini marshmallows and small sweets work really well! Make sure to add these before the hot water icing cools and sets

13. Eat and enjoy!

Tips & Tricks!

• My Valentine's heart sprinkles are from Honeyberry; http://www.honeyberryinternational.com/?ref=clemievegancake

• These are the pink loaf tins I used; https://amzn.to/4bepSUi

• I used a Colour Mill red food colouring. Not all their range is vegan but they are all clearly marked, so pleased check the labels

• My micro mini pink marshmallows are from Freedom Mallow