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@Kat_Balou
Ingredients for cake - this makes one layer so double or triple for 2 or 3 layers
200ml almond milk
20ml cider vinegar
180g self raising flour
20g ground almonds
200g caster sugar
1/4 tsp salt
1/4 tsp bicarbonate
1/4 tsp baking powder
80ml rapeseed oil
1 tbsp vanilla extract
1 tsp almond extract
If using a gluten free flour add 1/2 tsp of xanthum gum
Preheat oven to 180/350/gas 4 and line your cake tin
Mix the almond milk and vinegar together and leave for 10 mins
In a large bowl mix the flour, almonds, sugar, salt, bicarbonate and baking powder together by hand. Add the milk and vinegar mix, oil and the extracts.
Using a metal spoon quickly mix together for about 10 seconds until it is just combined and still a little lumpy (do not over mix)
Tap the bowl on the work surface to stop the raising agents working too quickly and spoon the batter into your cake tin. Tap the tin and place in the oven for around 20 mins or until golden and a skewer comes out clear.
Icing ingredients
75g dairy free margarine
75g shortening (vegetable fat)
1 tbsp vanilla extract
500g icing sugar
40-60 ml almond milk
Using a mixer or electronic hand mixer whip together the margarine, shortening and vanilla until creamy. Add half the icing sugar and 40 ml milk and continue to mix, slowly at first then speeding up until combined. Add the rest of the icing sugar and mix until you have a smooth consistency. If too firm add more milk, if too soft add more icing sugar.
To decorate spread with cherry jam and the icing and sprinkle with flaked almonds.