Directions

1. Preheat the oven to 180°c
2. Mix the Almond milk and the vinegar together, and leave to curdle.
3. In a bowl, mix all of the dry ingredients together.
4. Add the sugar, oil and vanilla to the milk and vinegar mixture, and whisk until bubbles form on top.
5. Add the wet ingredients to the bowl of dry ingredients, and mix until a smooth batter forms.
6. Add mini loaf cases to a baking tray , and fill with the cake batter mix, 3/4 of the way up. Spreading the mix in the loaf cases with a back of a spoon ensures the cakes have an even bake.
7. Bake for 18-20 minutes. You will know they are done when you press down gently and they bring back up, or a skewer inserted comes out clean. Leave them to cool.
8. For the buttercream, blitz the raspberries in a blender, and then sieve them, so you have a puree.
9. Beat the margarine until smooth, then slowly beat in the icing sugar.
10. Slowly add in the raspberry puree. If your buttercream is too runny, you can add in more icing sugar if you wish.
11. Transfer the buttercream to a piping bag with a wide round nozzle attached, or snip off the end of a piping bag if you don’t have a nozzle. Refrigerate until the cakes are cool.
12. When the loaf cakes have cooled completely, pipe the buttercream on top.
13. I melted some vegan and gluten free chocolate to pipe on top of the cakes, but this is optional. Finish by placing a raspberry on the top of each loaf for decoration.
14. Gobble up and enjoy!