Ingredients

Cake

300ml soy milk + 10ml apple cider vinegar

120g aquafaba* + 5ml apple cider vinegar

115g vegan butter

120ml vegetable oil

300g sugar

15ml vanilla essence

375g plain flour

12g baking powder

3g salt

2 tbsp Smooth Operator: Cinnamon Caramel Sauce

Icing

120g vegan butter

350g icing sugar

2 tbsp Smooth Operator: Cinnamon Caramel Sauce

¼ tsp cinnamon

Honeycomb

100g sugar

4 tbsp golden syrup

1 ½ tsp baking soda

*if you don’t have aquafaba leftover, use 1/2C vegan yoghurt and omit the apple cider vinegar.

Method

Cake

Preheat the oven to 175C fanbake.
Line a 22cm cake tin with baking paper. (or two 18cm cake tins if you want a layered cake).
Add the apple cider vinegar to the soy milk and leave for 10 minutes to curdle slightly.
Add the apple cider vinegar to the aquafaba and whisk by hand until white and foamy.
In a separate bowl (or use a stand mixer if you have one), cream the butter, oil and sugar until pale and fluffy.
Add the aquafaba mix and vanilla essence and mix until smooth.
Add in the soy milk mixture and stir to combine.
Sieve in the flour, baking powder and salt, and fold to combine.
Pour into the cake tin.
Drizzle the caramel sauce over the batter (you make need to warm it slightly if it solid. Using a knife or chop stick to marble the caramel through the cake.
Bake for 30 minutes or until a cake sewer comes out clean.

Icing

Using a stand mixer cream the butter, caramel and cinnamon until fluffy.
Add in the icing sugar with 1 tbsp water and beat to combine.
You may need an extra 1-2 tbsp water to loosen the icing and make it fluffy. Add this bit by bit as the mixer is working until you reach a light, pipeable consistency.

Honeycomb

In a small saucepan, bring the sugar and golden syrup to a boil.
Simmer for a few minutes.
Add in the baking soda and stir to combine (it will foam up so be very careful).
Tip the mixture onto a piece of baking paper and leave to cool.

Decorating

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