Making chia eggs: If you've never made a chia egg before it's basically 1 part chia seeds to 2.5 parts water, the seeds need time to expand and I always refer to this recipe when making them.

Creating vegan buttermilk: Making vegan buttermilk is the same as regularly buttermilk in that you add acidic juice to milk until it begins to curdle when you stir them together. The warmth of orange works particularly well in this cake, however, you will need at least half the juice of a large orange to make the buttermilk.

Getting homemade vegan buttermilk right: It’s best to start at 150 milliliters of vegan milk and add juice to the milk, stirring until it begins to curdle. If it curdles before you reach the desired amount needed for this cake, add a little more milk and a small amount more of orange juice until it resembles buttermilk and is 230 milliliters of liquid necessary.

Cake batter texture: The cake will be firmer in texture when you're ready to put into your cake tin than a non vegan cake, however, this cake will be perfectly moist (don't hate me) for several days, so don't feel the need to add milk or more chia eggs if you feel it's too firm.

Keep the cake: The cake is best covered for the first three days and then covered in the fridge for any longer.

Recipe by Roamingtaste