Plain Vanilla Sponge Cake
Simple recipe derived from the Vegan Society's baby and toddler recipes page - just as good for adults though! * ingredients: *
Can't find what your looking for? Search all of the ActiVeg Network recipes.
Ingredients
- 250g self raising flour (ideally wholemeal)
- sieved 70g sugar (ideally raw cane)
- 125g vegan margarine, e.g. Pure (or about 90ml oil)
- 3 tsp baking powder
- 275ml vanilla soya dessert or custard (which you can make up using soya milk, Bird's custard powder and sugar)
- 4 tsp vanilla essence
- pinch of salt
- soya milk
Method
- Over a low heat dissolve margarine and sugar. Allow to cool.
- In separate bowl mix together dry ingredients. Add margarine mixture to dry ingredients and mix well.
- Add soya dessert or custard and essence. A soft dropping consistency is required, so add extra soya milk if necessary.
- Place in two baking tins and bake at 180F for 25-35 mins or until cooked.
- Remove from oven and cool a little before removing from tins. Remove from tins and cool completely on wire tray.
- Sandwich with jam or 'butter' icing can be made with vegan margarine and icing sugar
Notes
Variations: add dessicated coconut and glace cherries; try another flavour of custard or vegan yoghurt (e.g. strawberry).
For a soya-free version use Oatly oat milk to make up the custard and soya-free margarine or oil.
For a low GI version, better for diabetics, use agave syrup instead of sugar and make sure it is wholemeal flour.
About
Type
Allergy details
Author
This recipe was reproduced with the kind permission of .
