Vegan Rose & Raspberry Cake
An Original Recipe by Lorraine Elliott
Preparation time:
Cooking time:
- 1.5 cups plain all purpose flour
- 1 1/4 cups caster or superfine sugar
- 1.5 teaspoons bicarbonate of soda
- 3/4 teaspoon salt
- 1 cup water
- 1/3 cup oil (flavourless, not olive oil)
- 2 tablespoons white vinegar
- 1 teaspoon vanilla extract
- Raspberry flavouring (I use LorAnn flavour oils and they are very concentrated)
For frosting
- 30g/1oz. aquafaba (the water from a tin of chickpeas)
- 3/4 cup caster or superfine sugar
- 40ml/1.4 fl ozs. water
- 1/4 teaspoon cream of tartar
- Pinch of salt
- A few drops of rosewater
Step 1 - Line the base and sides of 2x 11cm round tins and preheat oven to 180C/350F. This recipe is for two high mini cakes. You can also do this in a round 20cm/8inch cake but you will need to adjust the recipe by another third (eg 2 cups flour etc) and adjust cooking times to bake for 50 minutes to 1 hour.
Step 2 - Whisk the flour, sugar, bicarb and salt in a bowl. In a jug measure the water, oil, vinegar, vanilla and raspberry essence. Make a well in the dry ingredients and slowly add the wet ingredients in, stirring and mixing but do not overwork the batter. Divide among the two tins and bake for 35-40 minutes. Cool completely in the tin.
**Step 3 - ** Make the icing in a double boiler. Place the aquafaba, sugar, water, cream of tartar, salt and rosewater in a heat proof bowl and whisk for 1 minute. Then place the bowl over a pot of simmering water making sure that the water doesn't touch the bottom of the bowl. Whisk for 8-10 minutes. The vintage mixer that I borrowed was a bit slow so it needed the 10 minutes but if yours is fast it may be done in less time. It will thicken upon cooling and then become like a dollopy, spreadable meringue.