Steps to Prepare Jamie Oliver Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vickys plain vanilla cake, dairy, egg & soy-free. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have vickys plain vanilla cake, dairy, egg & soy-free using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free:

1. Get 210 grams plain flour
2. Take 200 grams granulated sugar
3. Get 1/2 tsp salt
4. Take 1 tsp baking soda/bicarb of soda
5. Get 120 ml vegetable oil
6. Take 240 ml tinned coconut milk
7. Get 1 tbsp vanilla extract
8. Prepare 1 tbsp white vinegar

Instructions to make Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free:

1. Preheat the oven to gas 4 / 180C / 350°F and line an 8" cake tin with baking paper
2. Mix the dry ingredients together, then stir in the oil, milk and vanilla until just combined
3. Right before you're ready to bake add the vinegar and stir gently about 6 times. Pour straight into the cake tin and bake for 30 minutes or until the cake is coming loose at the edge of the tin. A toothpick test will also work
4. Let the cake rest in the tin for 10 minutes before turning out onto a wire rack to cool completely
5. Make this cake the day before you need it. It sets better after sitting a day
6. Makes 1 layer, recipe can be doubled but if doing so only use 180mls oil and 350g sugar. I've found this to be enough
7. Vanilla can be exchanged for any other flavouring and for info, cupcakes take 25 minutes and a 10" square tin bakes in 40 minutes

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