Vegan madeira cake?
I'm making a two or three tier cake for a friends birthday and am struggling to find a vegan madeira recipe in large enough quantities to make such a large cake. I know I could just treble the recipe for a small loaf tin but I don't know how to adjust the cooking times according to the tiered cake tin sizes. I also need to know that it will be a strong enough sponge to withstand icing and decorating without crumbling or collapsing in the middle - most of my vegan cakes have been very moist and tasty but fall apart very easily. Perhaps some ground almonds would help make it denser?
Google searches are not helping much, everything is geared towards using eggs or just buying from a vegan bakery. Does anyone have a recipe they have tried and found successful for a large cake that can be cut into sharp edges (one tier is a Rubik's cube!) and takes well to 'buttercream' and icing?
That awkward moment when your partner walks into the kitchen to find you huddled in the corner with an open container of nooch and a spoon and your mouth encrusted with little flakes...