I wanted to make a sponge that didn't use egg-replacer, or other fancy ingredients, but still looked and tasted like real sponge cake! As you can see it turned out pretty well, although the texture was more chewy than a regular sponge cake.
- 100g/4oz dairy free spread
- 150g/6oz caster sugar
- 200g/8oz SR flour
- 2 tsp baking powder
- 2 tsp vanilla extract
- 200ml/8 floz Provamel sweetened almond milk or equivalent
Grease and line two 7"/20cm sandwich tins.
Cream the spread and sugar until soft and then beat in 3 tbsp of the milk.
Add the remaining milk, flour, vanilla and baking powder and beat until smooth.
Divide mixture between the two tins.
Bake for 20-25 minutes or until golden brown and firm to the touch.
Cool in the tin for 2-3 minutes before turning out and removing the greaseproof paper.
Sandwich together with vegan butter icing and jam (jelly) when cool, and sprinkle the top with caster sugar.
Vegan butter icing
- 2 tbsp dairy free spread
- 75g/3oz icing sugar
- 1 tsp vanilla extract
Mix in the vanilla.
Beat in the icing sugar gradually, adding a little boiled water if needed to make a soft, spreadable mixture.
Alternatives: If you have a nut allergy sufferer in the family, just swap the almond milk for a suitable nut-free alternative.
Swap the vanilla for lemon zest to make a lemon cake, 1 tsp coffee granules mixed with 2 tsp boiling water for a coffee cake, or swap 25g/1oz of the flour for unsweetened cocoa powder to make a chocolate cake.
Try this recipe if you have egg-replacer available.