200ml dairy alternative milk (soya works well for curdling)
1 tbl apple cider vinegar
100g caster sugar
100g dairy free spread
200g self-raising flour (Gluten free also works well for the recipe)
1 tsp baking powder
2 tsp vanilla extract
8 tbs golden syrup
Measure the soya milk into a jug and whisk in the vinegar, set aside for 10 mins to curdle into buttermilk.
In a large bowl, cream together the sugar and vegan butter until pale and
Add the flour and baking powder and bring together to a stiff mixture.
Spoon the vanilla extract into the curdled milk, then pour into the bowl. Stir to
In a microwave-safe bowl, spoon in the golden syrup to form a layer at the bottom, then gently pour over the cake batter.
Cook in a 800W microwave for 8-10 minutes until the sponge appears just set.
Spoon into a bowl and serve with daiey free ice cream and fresh fruit.