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400g plain flour
300g caster sugar
1 tsp salt
2 tsp baking soda
1 Tbsp vanilla extract
160ml vegetable oil
2 Tbsp white wine vinegar
480ml chilled Champagne, or sparkling wine
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1 can peaches in light syrup (standard 400g tin)
100g vegan butter
6 cups or about 840g icing sugar
1 Tbsp Champagne
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