Best Ever Vegan Vanilla Cake

This recipe is my Fail-safe best ever GF vegan vanilla cup cake recipe , and it is my favourite little cake recipe! It is our go to cake for birthdays and treats. When you get a good vegan cake recipe you hold on tight, right?!
I am posting it for you and for my real life friends who keep asking for it!  –  as it really is a special recipe, and oh so yummy!
It is moist and delicious and is fine with or without icing. A little cosy treat – it is great served warm too, especially as the weather gets cooler. It would make for a lovely autumn afternoon tea snack or as a non chocolatey easter treat! 

You will need:

2 cups organic almond flour – almond meal works too, if you want a more rustic muffin type cake. As pictured. Almond flour makes it light and fluffy perfect for a birthday cake!

2 cups organic  all purpose gluten free flour.

Just over 3/4 a cup of organic raw sugar – coconut sugar also works! Experiment with the sugar depending if you want more or less. The original recipe I had found had 1 3/4 and I felt that was too much for us. So for me just a sprinkle over 3/4 worked well! 

2 tablespoons baking powder.

1 teaspoon salt

2 cups plant based milk I use a almond/coconut blend

2  teaspoons apple cider vinegar

1 1/2 tablespoons vanilla bean paste

Method:
Mix in all your dry ingredients into a bowl. Slowly add your milk, you want the mixture to look like a thick paste consistency, you do not want it too runny. Sometimes I oddly use all the milk and sometimes not… it depends on the flour I buy. Add your vanilla and vinegar. Stir well to combine but be careful not to over stir.
Bake at 180° for roughly 35 mins, just keep an eye on them. Perfect for full cake or cupcakes. If you want to ice them I just whip some coconut cream for the top and scrape a bit on, lovely with a wee sprinkling of lavender!