This Vegan Madeira Cake is a testament to the art of simple baking, offering a delightful treat with minimal ingredients and preparation. Made entirely in one bowl and using plant-based ingredients, this cake is not only easy to make but also wonderfully versatile. Whether you enjoy it plain, as a snack with your afternoon tea, or use it as a base for an elaborate trifle, this cake guarantees satisfaction with every fluffy, moist bite.
Why You’ll Love This:
The Vegan Madeira Cake stands out for its simplicity and the impeccable texture that it achieves without the use of traditional dairy products. The use of Greek-style vegan yogurt and a combination of lemon juice and plant milk ensures that each slice is moist yet airy, with a subtle tang that enhances the vanilla flavors beautifully. It’s a cake that proves vegan desserts can be just as indulgent as their non-vegan counterparts.
Perfect Occasion:
This cake is perfect for a range of occasions. Serve it at brunches where a light, sweet treat is desired, or at afternoon tea gatherings as an elegant accompaniment to your favorite teas. It’s also an excellent base for more decadent desserts, such as trifles and layered cakes, making it a great choice for birthdays, holidays, or any festive celebration where you want a versatile and delightful dessert.
Decoration Tips:
- Dust the top with powdered sugar for a simple yet elegant finish.
- Top with fresh berries or a light glaze to add a burst of color and flavor.
- For a festive look, drizzle with a vegan lemon icing and sprinkle with lemon zest or edible flowers for a vibrant touch.
Ingredients:
- 135g vegan butter, softened
- 50ml plant-based milk
- A splash of lemon juice or apple cider vinegar
- 180g Greek-style vegan yogurt
- 2 tsp vanilla bean paste or extract
- 225g white sugar
- 225g self-raising flour
- 15g cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Instructions:
- Preheat your oven to 200°C (fan setting) and line a 1lb loaf tin with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer, combine the vegan butter, plant milk, lemon juice or vinegar, yogurt, and vanilla. Beat these wet ingredients together until just combined—some small lumps of butter are okay.
- Gradually add the sugar, self-raising flour, cornstarch, baking powder, and salt to the wet mixture. Mix until you have a smooth, thick cake batter.
- Transfer the batter to the prepared loaf tin, smoothing the top with a spatula.
- Bake in the preheated oven for 10 minutes, then reduce the oven temperature to 180°C and continue baking for an additional 30 minutes or until a skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool on a wire rack before removing it from the tin and slicing.
Enjoy this delightful Vegan Madeira Cake, a simple yet versatile dessert that’s sure to become a favorite in your baking repertoire. Enjoy!
