Easy Egg Less Vegan Vegetarian Sponge Cake Recipes
VEGAN SPONGE CAKE
Treat friends and family to a Victoria sponge cake made with vegan ingredients. This easy recipe is perfect for afternoon tea, or a coffee morning
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 20cm sandwich tins with baking parchment and grease with a little of the dairy-free spread.
- 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.
- Divide the mix between your two tins then bake in the centre of the oven for 30-35 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.
- 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 1-2 tbsp of dairy-free milk when whisking.
- 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.
Nutrition Facts : Calories 482 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 1.2 milligram of sodium
VEGAN SPONGE CAKE
I have been looking for a simple sponge cake recipe without dairy/eggs and found this one. It suggested food coloring, but I wouldn't use that. I got it from this site: http://www.kvoa.com/Global/story.asp?S=1593069 I'm going to definitely try this one.
Provided by Chef Joey Z.
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Mix the first 4 ingredients together in a mixing bowl.
- Add the vanilla and oil until all dry ingredients are moistened. Add the water and mix well.
- Pour into a greased 9 inch pan and bake for 30 minutes or until a toothpick comes out of the center clean.
Nutrition Facts : Calories 132.2, Sodium 182.7, Carbohydrate 34, Sugar 33.4
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- Pre-heat oven (180 °C, Fan 160 °C, 350 °F, Gas 4). Grease and line two 20cm (8”) round cake tins with baking paper.
- In a large bowl, combine the dry batter ingredients (flour, sugar, baking powder, baking soda and salt) and rub between your hands until well mixed and free of any lumps. Then stir in the liquids (soy milk, olive oil and maple syrup) until a smooth batter forms. Do not beat heavily or for any longer than needed to form a smooth batter.
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