Light, fluffy, and delicious, this easy vegan sponge cake is the perfect end to any meal. Two tasty sponges are sandwiched together with an easy chocolate coconut cream, making it light but also indulgent.
Despite being free of eggs, butter and milk, this cake in no means lacks in flavour or fluffiness! Oil is used instead of butter, and eith a few other simple ingredients, you have a gorgeous vanilla sponge.
It’s incredibly easy to make, taking less than 15 minutes to whip together, plus a short baking time. And, it’s pretty cheap too(bonus!).
My simple chocolate coconut cream works a treat between the sponges, however it also tastes amazing with vanilla coconut cream, vegan buttercream, jam, berries, or drizzled with a little royal icing. Give it a try and make it your own!
- 220g self-raising flour(or GF blend)
- 200g cane sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 240ml vegan milk
- 2 tsp vanilla
- 80ml extra virgin olive oil(or any other vegetable oil)
- 1 tbsp apple cider vinegar (or white vinegar)
- 1 tin coconut cream( or scrape the hard cream from a can of coconut milk)
- 1 tbsp cacao powder
- 1 tbsp maple syrup(or other syrup/sugar)
- Preheat the oven to 180°C.
- Sift the flour into a mixing bowl, then add the sugar, baking powder and salt and combine together.
- Add the milk, vanilla, oil and vinegar and whisk with a hand whisk until just incorporated.
- Grease two 7 inch cake tins, and cut baking paper into circles to fit the bottoms.
- Divide the batter evenly between them and bake for 30 minutes, until golden brown.
- Remove from the oven and insert into the center of the cake. If it comes out clean then your cake is done.
- Move to a cooling rack to cool completely.
- Whilst cooling, use a whisk to thicken the coconut cream, before adding the syrup and cocoa powder.
- Spread on one sponge, then sandwich together and enjoy!