I am often asked if I have a recipe for vegan / egg and dairy free sponge cake so here it is.
I am currently writing a guide about making and decorating cakes for people with special diets. This will include recipes for vegan cakes, wheat and gluten free cakes and wheat and gluten free vegan cakes. It will hopefully be available from my website early next year.
6 inch round cake
340g self raising flour
225g caster sugar
1 tsp baking powder
100ml coconut oil, melted
15ml white vinegar
340ml soya milk or 280ml water
few drops of vanilla extract
Line 2 x 6 inch cake tins with baking parchment. Preheat oven to 180°c / gas mark 4.
Mix all of the dry ingredients together in a large bowl.
Measure together the wet ingredients then stir into the dry ingredients. It should be the consistency of a smooth thick batter.
Divide between the cake tins and bake for about 30 minutes until a knife inserted into the centre comes out clean. Leave to cool for 15 minutes in the tin before turning out onto a plate then onto a cooling wire so it cools the right way up ( The sponge could break in half if you leave it to cool upside down).
Once cool fill with jam and dairy free buttercream. Dust the top with icing sugar.
Using soya milk gives the sponge more flavour but is quite a dense cake. For a lighter sponge use water instead.
Dairy Free Butter cream
125g dairy free margarine ( I prefer Vitalite)
500g icing sugar
few drops vanilla extract
Mix the icing sugar and vanilla into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency.
You may think this is a lot of icing sugar. If you use double the amount of icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream. (You don’t need as much ‘buttercream’ as usual as it is quite sweet).
Looking for more vegan recipes? Why not try making Vegan chocolates / dairy free Easter eggs