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
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
1 cup raspberries (I used frozen and defrosted ones)
100ml soy vanilla yoghurt
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.