Basic Vegan Vanilla Cake

So after the success of the Witchy High Tea, I was asked about recipes for various cakes! As a broke, witchy vegan, I thought I would publish some of my recipes here for those who want or need them. 

These are the cheapest ways we can still have good food, so they may be of help. I have also added witchy elements when possible to keep it magickal. 

This is the basic vanilla cake recipe that I will post modifications of. I make all of these recipes intuitively, so I have attempted to make them as replicable as possible.

I found that most of the online recipes had weird ingredients, so I was compelled to make my own!

Ingredients: 

2-3 tablespoons of Nuttelex or other butter alternative

1/2 to 3/4 cup of sugar, I use raw sugar

2 cups plain flour

4 teaspoons baking powder

Pinch salt

2 teaspoons vanilla extract

1/3 cup chia seeds

2 cups soy or other milk

Grease a round cake pan, approximately 20cm. I prefer coconut oil and a circle of baking paper on the bottom of the tin.  

Preheat normal oven to about 160-170 degrees Celsius. My oven is a little dodge, so I have to take it easy on the cakes.  

Mix butter alternative and sugar in a mixing bowl until blended. Add the chia seeds, then add the flour, baking powder and salt. Keep on stirring and add the vanilla essence or extract if you are lucky! Finally stir in the milk alternative.  

Pour the batter into the greased pan, and pop the cake in the oven for about 40 minutes, but check it with a skewer too. I find that these cakes tend to look done, but need longer. You may need to baby it a little at the end, because golden brown turns to burnt pretty fast. In my jerky oven anyway. 

When done, take the cake out to cool on a rack, or if you are broke like me, flop it onto a nearby surface.  

They always form this lumpy lump. You could cut it flat... or just embrace the lumpy lump. 

Now for the icing! I love icing, I am not pretending that this one is super healthy! I make rosewater icing, which is a personal favourite, but just be careful as some have cochineal in them, so you may wish to make your own. I blend about 1.5 cups of icing sugar to about 8-9 teaspoons of rosewater. This was trial and error, I ran out and had to make more, thus the weird measurements.

Finally, I like to decorate my heinously ugly cake with wafer flowers, to make it truly tacky. There are many vegan options available, and they are probably one of the few decorating options that do not have gelatine in them. I kid you not. 

 Roses and rosewater is a witchy ingredient of love, so share this cake with ones you love, to strengthen that bond. Or just with whoever will actually eat this ugly but tasty beast.