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!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 6servings
Calories:
Author: Natasha Minocha
Ingredients
1cupWholewheat flour
1/2cupAll purpose flour
1tspbaking powder
1/2tspbaking soda
1/4tspsalt
1/2cupRaw sugar
1cupCoconut milk, full fat
1tbspApple cider vinegar or white vinegar
1/2cupCoconut oil, melted
1.5tspVanilla bean paste or vanilla extract
1/4tspAlmond extract
Pink Glaze
1.5TbspBeetroot Juice
1/2tspRose waterOptional
4-5tbspicing sugar
Dried rose petals and Pistachios for garnish
Instructions
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!
Glaze
In a small bowl, whisk together the beetroot juice, rose water and icing sugar to make a thick, smooth glaze.