Everyone needs an awesome sponge cake recipe – it really is (probably) an essential in life. The tricky part comes when it’s got to be vegan… Years ago I stumbled across this easy-peasy recipe and it’s been a bit of a failsafe ever since. Best eaten on the day, super easy to throw together, it also works well with gluten free flour.
You will need:
100g vegan margarine
150g sugar (I like to used raw/dark sugar)
200g self-raising flour
200ml plant milk of your choice
What to do:
Preheat the oven to 200 degrees. Cream the marg and sugar until light and fluffy. Add the flour and plant milk, mix until combined. Pop into cake tins and bung in the oven for 25-30 minutes. Sandwich with jam and/or “buttercream” of your choice.
Et voila! As someone wise (probably) once said, “Nommy-nommy-nom-nom!” 😉
P.S. you can make a mean “buttercream” from chilled coconut cream and icing sugar. You can also substitute 50g flour for 50g cocoa to make a chocolate sponge.
P.P.S. In the picture the cake was filled with vegan ice cream which was melting fast on a super hot summer’s day…so it looks, um, rather messy! It tasted good but didn’t last long!