Easy Vegan Sponge Cake
Servings
12
Prep Time
15
Cook Time
30
About This Recipe
This super simple dairy and egg free sponge cake contains 9 easy to find ingredients. It is light and fluffy with a delicate vanilla flavour.
Ingredients
400 ml soya milk
40 ml cider vinegar
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
400 g self raising flour
200 g caster sugar
150 ml sunflower oil
4 tsp vanilla extract
pinch of salt
200 g raspberry jam
2 tbsp icing sugar
Instructions
Preheat the oven to 180C.
Lightly grease and base line two 20 cm sandwich tins.
Add the cider vinegar to the soya milk and leave to stand for 10 minutes.
Sift the flour, baking powder, bicarb and salt into a mixing bowl.
Stir in the sugar.
Pour in the oil, the milk and vinegar mixture and the vanilla extract. Stir until smooth.
Pour the batter into the prepared tins.
Bake for 25 - 30 minutes until risen and firm to the touch.
Cool in the tins for 5 minutes, then turn out onto wire racks to cool completely.
Spread jam over one cake, place the other cake on top, dust with icing sugar and serve.