Whereas with regular cakes the ingredients are few and pretty straight forward vegan cakes take a few more ingredients and a couple more steps. For example using cider vinegar to curdle soya milk and plain flour with the addition of bicarb, corn starch and baking soda.
The cakes don't rise very much and don't have such a fluffy texture as egg-made cakes (or taste as sweet) but they are okay. To jazz them up a bit I added blackcurrant jam and vegan 'butter'cream flavoured with almond essence. I guess cakes are all made by what you dress them up with because the jam and cream turned the cakes from okay to amazing!
I think it'll be chocolate cakes next...
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