Recipes

vegan

sponge cake

⏳ Prep Time: 60 minute

sponge cake

Nutritional Overview

Calories


477 kcal

Protein


3 gm

Carbs


69 gm

Fats


21 gm

Ingredients

150g dairy-free spread, plus extra for the tins 300ml dairy-free milk, we used oat milk 1 tbsp cider vinegar 1 vanilla pod, seeds scraped 300g self-raising flour 200g golden caster sugar 1 tsp bicarbonate of soda For the filling 100g dairy-free spread 200g icing sugar, plus extra for dusting 4 tbsp jam, we used strawberry

Method

Step 1

STEP Heat oven to C/C fan/gas . Line the bases of x cm sandwich tins with baking parchment and grease with a little of the dairy-free spread. STEP Put the dairy-free milk into a jug and add the vinegar, leave for a few minutes until it looks a little lumpy. Put half of the vanilla seeds and all the other cake ingredients into a large bowl then pour over the milk mixture. Using electric beaters or a wooden spoon, beat everything together until smooth. STEP Divide the mix between your two tins then bake in the centre of the oven for - mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave them in their tins until cool enough to handle then carefully turn out onto wire racks to cool completely. STEP While the cakes are cooling, make the filling. To make the vegan buttercream, whisk or beat together the dairy-free spread, icing sugar and remaining vanilla seeds until pale and fluffy. Dairy-free spreads do vary so if the spread you are using is quite soft try to avoid using electric beaters. Stir the ingredients together instead to avoid overworking it. However, if the mixture is too firm, use electric beaters to help lighten it and add - tbsp of dairy-free milk when whisking. STEP Spread the jam onto one of the cooled sponges, top with the buttercream then place the other sponge on top. Dust the assembled cake with a little icing sugar or caster sugar before slicing.

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