Mary McCartney's Rainbow Sprinkle Cake

HOW TO MAKE:

Ingredients

Plant based butter for greasing

Plain flour for dusting

Cake batter

175ml of unsweetened plant based milk

2 teaspoons apple cider vinegar

150g sugar

60g plant based butter

2 tablespoons vanilla extract

180g plain flour

2 teaspoons baking powder

2 tablespoons rainbow sprinkles

Icing

150g plant based butter

600g icing sugar

2 tablespoons vanilla extract

1 tablespoon unsweetened plant based milk

Method

Preheat the oven to 180°C / 350°F

Grease and dust a 20cm / 8 inch cake tin with flour

Measure out the milk and add the apple cider vinegar. Set aside

beat the sugar and bitter together in a medium mixing bowl then stir in the vanilla extract.

Add the flour and baking powder and stir well to combine.

Slowly pour in the milk and vinegar mixture until you have a nice cake batter.

Finally stir in the rainbow sprinkles.

Empty the batter into the cake tin and spread to the edges in an even layer.

Bake in the oven for 45 minutes until a skewer inserted into the centre comes out clean.

Let the cake cool to room temperature.

Whisk the icing ingredients together until fluffy.

Spread the icing on top of the cake in a thick layer, using a knife to even it out.

Decorate with even more colourful sprinkles on top. Enjoy!