A birthday cake for my brother in law Tom. It’s my first vegan cake made especially so that Tom’s lovely girlfriend Louise can eat it too!
I have to admit this cake was quite a challenge and there were a few surprises:
1. The two sponge cakes didn’t rise as high as I thought. Even though I used self raising flour sifted twice and 3 teaspoons of baking powder.
2. No eggs or butter! Eeek! Never fear, I used sunflower oil and cold water instead. Next time I’ll try it with that weird egg substitute powder. Maybe.
3. The filling and icing were my biggest challenges - without my trusty whipped cream I was a bit lost. The filling is just mashed up frozen raspberries and soy vanilla yoghurt. The icing is organic vegan sunflower spread, icing sugar and passionfruit pulp. Easy.
I hope he likes it! I’m taking it over in a few hours. Cross your fingers for me!
Happy cooking, Christie
Vegan vanilla sponge cake
serves 6
1 1/3 cups self raising flour, sifted twice
3 teaspoons baking powder
1/2 cup caster sugar
1/2 cup sunflower oil
1 1/3 cup cold water
2 teaspoons vanilla extract
Filling:
1 cup raspberries (I used frozen and defrosted ones)
100ml soy vanilla yoghurt
Icing:
4 tablespoons vegan sunflower margarine
2 cups icing sugar
1/4 cup passionfruit pulp, pushed through a sieve to remove seeds (I used canned because they aren’t in season)
1. Preheat the oven to 190C (374F). Grease and line 2 x 20cm round cake tins.
2. Mix all the ingredients for the batter in a large bowl. It will be quite runny. Pour evenly into the two cake tins and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool the cakes on wire racks until completely cold.
3. Make the filling by mashing the raspberries in a bowl and then add the yoghurt and stir to combine thoroughly. Make the icing by beating together the sunflower spread, icing sugar and passionfruit pulp.
4. Assemble the cake. Spread the filling over one of the cakes and top with the other cake. Then decorate with the icing and serve.
LOVE CAKES? Try one of these recipes:
Chocolate and ricotta cheesecake
Rhubarb and coconut cake
13 responses so far ↓
1 Tom // Aug 28, 2008 at 5:43 pm
It looks sooooo goood. Louise and I can’t wait!
2 Peter G // Aug 28, 2008 at 6:30 pm
Looks delicious Christie! Sponge cakes are often the biggest challenge in baking and my luck varies. Maybe having no eggs in the sponge cake caused it to not rise as expected…love the idea for the topping also.
3 Dee // Aug 28, 2008 at 9:08 pm
Mmm… I wonder that egg sub would be like. My mother in law says during the British rationing period, they ate powdered egg. Yeech!
I love both the filling and the icing - did you remove the seeds from the passionfruit pulp?
4 Y // Aug 28, 2008 at 9:59 pm
An eggless sponge! Haven’t tried that one before! I love that you went to the trouble of creating a completely vegan cake. Hope the cake is well received.
5 Kim // Aug 29, 2008 at 10:51 am
Wow, the cake looks delicous and certainly not what I would imagine for a vegan dessert. Splendid job~
6 Ju'eta Amir // Aug 29, 2008 at 11:35 am
It looks really good!
7 noble pig // Aug 29, 2008 at 1:59 pm
I can’t imagine he wouldn’t! Beautiful vegan recipe, how nice of you to do that.
8 grace // Aug 29, 2008 at 6:35 pm
how very thoughtful–what a good sister-in-law you are! even though it’s not as thick as you might’ve liked, taste is really all that matters in the end, and i’m sure this is delicious (especially that filling…).
9 Christie // Aug 29, 2008 at 6:43 pm
Tom - Hope you liked it!
Peter - Thanks, the icing certainly was nice - I licked the bowl
Dee - Yes! Thanks for pointing that out… I’ve amended the recipe.
Y - It was actually a fun thing to try.
Kim - That’s true - it looks too yummy to have no butter
Ju’eta - Ta very much!
Noble Pig - I try to be a good relative
Grace - As above! And yes, that’s true - taste does matter the most. I can vouch for the filling because I ate the leftovers! Soy yoghurt tastes so good mashed with raspberries.
10 Billy // Sep 5, 2008 at 12:22 am
That’s simply amazing Christie. No eggs and no butter…. I bow to you.
11 Liza // Sep 14, 2008 at 1:31 am
Cake looked lovely. My family have various allergies of milk and wheat / gluten as well as my mom being vegan (so no eggs) so i’m attempting a cake that covers everyone. Might try your recipe above. great recipe!
12 andy // Oct 25, 2008 at 12:55 am
Need 2 make that dessert for my girlfriend.
Nice Work!!
13 M. // Oct 31, 2008 at 9:59 pm
Didn’t know that it’s possible to make cakes without eggs and milk xD Nice recipe.
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