Per serving (175g)
Calories 566, Fat 22g, Saturates 4.3g, Carbohydrate 89g, Sugars 54g, Fibre 2g, Protein 4.7g, Salt 1.1g
Preheat the oven to 180°C/355°F/Gas 4/. Stir the cider vinegar into the dairy-free milk and leave to curdle slightly, creating buttermilk.
In a bowl, add the self-raising flour, caster sugar, dairy-free butter, baking powder and vanilla extract to the buttermilk mixture and beat with a wooden spoon or an electric mixer until smooth. Pour the mix into a lined 8-inch cake tin and place in the oven to bake for roughly 60 minutes until a skewer can be pushed into the cake and come out clean with no raw batter. Once cooked, remove from the tin and place onto a cooling rack
to cool down.
Whilst the cake is cooling, make the buttercream by beating the icing sugar together with the dairy-free butter until smooth. Once the cake has cooled, cut the cake in half. Spread one side with buttercream and the other side with jam and then sandwich the two together.
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