Vegan Cut And Come Again Cake

170 millilitres plant-based milk (such as soya, oat or almond milk)

1 tablespoon apple cider vinegar (or white vinegar)

228 grams self-raising flour

1 teaspoon baking powder

115 grams granulated sugar (or caster sugar)

115 grams margarine (use one suitable for baking; we used Stork baking spread)

175 grams dried fruit mix (such as a ready made mix or a mixture of dried currants, sultanas, and raisins)

60 grams mixed fruit peel (otherwise known as candied citrus peel, if not pre-sliced dice the peel into small pieces)

2 tablespoons golden syrup (or a similar thick syrup)

Stir the milk and vinegar together in a jug. Allow to sit for at least 15 minutes.
Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
Prepare the cake tin by greasing with margarine and lining with baking paper.
Sift the flour and baking powder into a mixing bowl.
Add the margarine in little blobs to the bowl.
Using your finger tips rub in the margarine into the flour until it resembles breadcrumbs.
Next, stir through the sugar, dried fruit mix and mixed fruit peel.
Stir the golden syrup through the sour milk you prepared earlier.
Pour the milk mixture into the dry ingredients, and stir with a mixing spoon until just combined.
Scoop the mixture into the prepared cake tin and level out the surface.
Bake on the middle shelf of the oven for 1 to 1½ hours. The cake is ready when it feels firm to the touch, is golden on top, and the sides have started to pull away from the tin. A skewer inserted into the centre should come out clean.
Cool the cake in the loaf pan for 20 minutes before carefully removing from the pan and setting on a cooling rack to cool completely.

Course🍰Dessert

Diets🌱Vegan...

Category🎂Cake

CuisineBaking

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m