TOSCA CAKE RECIPE

CAKE INGREDIENTS:

• 260g plain flour
• 200g Caster Sugar
• 1tsp Baking powder
• 1/2tsp Bicarbonate of soda
• 1/2tsp Salt
• 240ml Mighty Oat Milk*
• 15ml Cider vinegar
• 100g Vegan butter, melted
• 2tsp Vanilla bean paste or vanilla extract

TOPPING INGREDIENTS:

• 60g vegan butter
• 125g light brown sugar
• 50ml Mighty Oat Milk*
• 1/2tsp salt
• 1tsp vanilla bean paste

HOW TO MAKE CAKE:

  1. Preheat the oven to 160C fan, and line the bottom and sides of a deep 8” loose-bottomed cake tin.

2. Combine the milk and vinegar in a jug and allow to sit for approximately 10 minutes to allow it to curdle.

3. Combine all the dry ingredients together in a large mixing bowl, and make a well in the centre.

4. Pour the milk mixture, melted butter, and vanilla into the centre of the dry ingredients, and fold to combine evenly.

5. Pour the cake mixture into the prepared tin and bake for 60mins or until a skewer inserted into the centre of the cake comes out clean.

HOW TO MAKE TOPPING:

1. Once the cake is out of the oven, turn it up to 180C fan.

2. Combine all of the ingredients in a saucepan and stir over a low heat until everything is melted together, well combined, and slightly thickened.

3. Spread over the top of the cake and return to the oven for 8mins or until evenly golden – turn halfway through if necessary.

4. Allow the cake to cool, then remove from the tin.

*The recipe has utilised Mighty Oat Milk Powder, diluted to the manufacturer’s recommendation of 10g powder for every 100ml water.