Comments on: Happy Birthday Tom!

By: Christie

Christie — Wed, 18 Aug 2010 00:00:11 +0000

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

By: lotus

lotus — Tue, 17 Aug 2010 08:36:25 +0000

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! :-)

By: Pear crumble cake: vegan baking success! | Fig & Cherry

Pear crumble cake: vegan baking success! | Fig & Cherry — Sun, 23 May 2010 08:41:28 +0000

[...] 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 [...]

By: M.

M. — Fri, 31 Oct 2008 10:59:43 +0000

Didn’t know that it’s possible to make cakes without eggs and milk xD Nice recipe.

By: andy

andy — Fri, 24 Oct 2008 13:55:32 +0000

Need 2 make that dessert for my girlfriend.
Nice Work!!

By: Liza

Liza — Sat, 13 Sep 2008 14:31:42 +0000

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!

By: Billy

Billy — Thu, 04 Sep 2008 13:22:39 +0000

That’s simply amazing Christie. No eggs and no butter…. I bow to you.

By: Christie

Christie — Fri, 29 Aug 2008 07:43:30 +0000

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.

By: grace

grace — Fri, 29 Aug 2008 07:35:15 +0000

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…). :)

By: noble pig

noble pig — Fri, 29 Aug 2008 02:59:30 +0000

I can’t imagine he wouldn’t! Beautiful vegan recipe, how nice of you to do that.

By: Ju'eta Amir

Ju'eta Amir — Fri, 29 Aug 2008 00:35:35 +0000

It looks really good!

By: Kim

Kim — Thu, 28 Aug 2008 23:51:54 +0000

Wow, the cake looks delicous and certainly not what I would imagine for a vegan dessert. Splendid job~

By: Y

Thu, 28 Aug 2008 10:59:57 +0000

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.

By: Dee

Dee — Thu, 28 Aug 2008 10:08:46 +0000

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?

By: Peter G

Peter G — Thu, 28 Aug 2008 07:30:04 +0000

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.

By: Tom

Tom — Thu, 28 Aug 2008 06:43:36 +0000

It looks sooooo goood. Louise and I can’t wait!