Vegan Vanilla Sponge Cake
Who knew it was easy to whip up a cake that’s fluffy, tender, perfectly moist and has all the jazz? This vegan vanilla sponge cake shows you just how!
All purpose flour
Coconut milk, full fat
Apple cider vinegar or white vinegar
Coconut oil, melted
Vanilla bean paste or vanilla extract
Dried rose petals and Pistachios for garnish
Preheat your oven to 180C. Grease your cake pans very well. If you want to make one bigger cake, a 6"/7" tin will work here.
In a small bowl, combine the coconut milk and vinegar. Set aside for a few minutes.
In a large bowl, sift together the wholewheat flour, all-purpose flour, baking powder, baking soda, and salt.
Stir in the raw sugar.
In another bowl, whisk together the milk and vinegar mixture, coconut oil, vanilla bean paste, and almond extract.
Pour over the dry ingredients. Mix well and pour into the prepared pans.
Bake for 30-35 minutes or until a skewer inserted in the center comes out clean.
Let the cakes cool in the pan for 10 minutes before turning it out on a cooling rack.
Let the cake cool completely before pouring over the glaze. Sprinkle the dried rose petals and pistachios immediately. Wait for 10 minutes for the glaze to set. Enjoy!
In a small bowl, whisk together the beetroot juice, rose water and icing sugar to make a thick, smooth glaze.
Vegan Vanilla Sponge Cake -
-February 13, 2020