Vegan Vanilla Sponge Cake
My irresistibly light and fluffy Vegan Vanilla Sponge Cake is the perfect sweet treat to celebrate birthdays, anniversaries or to enjoy simply just because. Dazzle your guests by garnishing with edible flowers or fresh fruits.
Ingredients
2 tbs ground flaxseed + 4 tbs water
2 cups self-raising wholemeal flour
2 tsp baking powder
3/4 cup raw sugar
1 1/4 cup plant milk
3 tsp vanilla bean paste
1 can coconut cream
1 tbs maple syrup
Preheat the oven to 180 degrees C.
In a small bowl, combine the flaxseed and water and let thicken.
In a large mixing bowl, combine the flour, baking powder and sugar. Pour in the flaxseed meal and 2 tsp of the vanilla bean paste. Slowly pour in the plant milk while mixing until a smooth and airy batter forms.
Transfer to a lined baking tray and bake for 40 minutes.
In a small mixing bowl, combine the coconut cream, 1 tsp of the vanilla bean pasta and maple syrup. Whisk until smooth and place in the fridge to firm up.
Once the cake is cooked, allow to fully cool before slathering on the coconut cream icing. Decorate with edible flowers and enjoy!
Best eaten the day it’s made but can be stored in the fridge in airtight containers for up to a week.
Don’t forget to tag me in your creations on instagram @umoyawellness
