Hi, I'm Christie - a self taught cook and self confessed cookbook and magazine addict!
I love the creativity of spontaneous cooking as well as the pleasure of planning and perfectly executing a meal.
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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
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16Comments
It looks sooooo goood. Louise and I can’t wait!
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.
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?
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.
Wow, the cake looks delicous and certainly not what I would imagine for a vegan dessert. Splendid job~
It looks really good!
I can’t imagine he wouldn’t! Beautiful vegan recipe, how nice of you to do that.
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…).
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.
That’s simply amazing Christie. No eggs and no butter…. I bow to you.
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!
Need 2 make that dessert for my girlfriend.
Nice Work!!
Didn’t know that it’s possible to make cakes without eggs and milk xD Nice recipe.
[...] tried making a vegan vanilla sponge cake, but it wasn’t very successful. I made my famous orange and almond cake and thought it was [...]
I had been wondering if a vegan sponge cake were possible and happily, I stumbled across your recipe. It worked out perfectly! So light and fluffy. I added a bit more baking powder as I was very concerned about it rising enough. That seemed to do the trick. I also cut back a bit on the oil as I thought that might weigh the cake down a bit. You definitely need the oil for moistness, but too much oil makes a much denser cake. I also live somewhere very humid, so I think that has to be taken into consideration when making sponge cakes. Thank you so much for putting this recipe together and sharing it with the community!
HI Lotus, Really pleased this recipe worked for you! I think I’ll try more baking powder and less oil next time too – thanks for the tip! Did you ice the cake as well? Christie