Vanilla Berry Sheet Cake
A deliciously light and fluffy vanilla sheet cake, studded with fresh summer berries and topped with whipped cream! Plant based recipe!
Ingredients
- 1/2 cup olive oil
- 1 cup caster sugar
- 1 cup soy milk
- 1 tbsp apple cider vinegar
- 2 cup self raising flour
- Dash vanilla extract
- 1 cup fresh mixed berries
- 1 tsp baking powder
- pinch sea salt
Topping
- 2 cartons (540ml) vegan whipping cream
- 2 tbsp icing sugar
- dash vanilla extract or powder
Instructions
- Preheat your oven to 180c fan and line a brownie tray with baking paper.
- To create your vegan buttermilk, combine the apple cider vinegar and soy milk and mix well. Set these aside for 5 minute to allow the mixture to thicken and curdle.
- In a large mixing bowl, add the sugar and olive oil. Use a wooden spoon to cream these together until pale and fluffy.
- Whisk in the buttermilk mixture and vanilla extract, then sift in the dry ingredients. Fold the wet and dry ingredients together to create a smooth, airy batter.
- Gently stir in the mixed berries, then transfer your mixture to your baking tin. Bake for 30-35 minutes until cooked through. Your cake is done when you can insert a toothpick and this comes out clean.
- Allow your cake to cool completely on a wire rack. Meanwhile, for the topping, whip your cream to soft peaks, then add in the icing sugar and a generous dose of vanilla extract or powder.
- Transfer your cream to a piping bag and decorate your cake with some gorgeous piped swirls. Top with fresh fruit and serve.