Vegan Jam And Coconut Sponge Recipes

VEGAN JAM AND COCONUT SPONGE

Steps:

• Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line an 8x10" tray with baking paper.
• Mix the soy milk with the apple cider vinegar and set aside for 5 minutes. This will act as your vegan buttermilk.
• In a large bowl, mix together the flour, baking soda and caster sugar.
• Add the buttermilk to the bowl along with the oil and vanilla extract. Mix well until you have a smooth cake batter.
• Transfer the cake batter into your lined tin and spread it out evenly. Bake for 22-25 minutes, or until a toothpick through the centre comes out clean.
• Let the cake cool in the tin for around 20 minutes, then flip it out onto a wire rack. Peel off the baking paper and leave the cake to cool completely.
• Once the cake is cool, spread over the strawberry jam then sprinkle over the desiccated coconut. Cut into 12 square slices and enjoy!

VEGAN OLD SCHOOL DINNERS JAM AND COCONUT SPONGE (TRAYBAKE)

Steps:

• Preheat oven to 160 Fan/ 180 Celsius/ 350 Fahrenheit/ gas 4.
• Grease the baking dish and line with greaseproof paper if necessary.
• Add dry ingredients to a mixing bowl.Mix.
• Add wet ingredients.Mix to a smooth batter.
• Scoop the cake batter into the baking dish. A spatula is amazing as it helps scrape all the batter off the bowl.
• Place baking dish on the middle shelf of the oven.
• Bake for 25-30 minutes depending on your oven. Fan ovens are often faster to bake. Check the traybake after 25 minutes.Cake is ready when risen, lightly golden and a skewer inserted comes out clean.
• Leave the cake for about 20 minutes and then carefully remove from the tin to cool on a wire rack.Or simply leave in the tin to cool. It will be fine.Carefully peel away the baking paper.
• Once cool finish the sponge by adding the decoration.
• Whip your jam with a spoon to loosen it up and make it easier to spread. Spread over your cake.
• Sprinkle coconut over the jam to cover.
• Slice into 12 pieces.

EASY JAM SPONGE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter a 25cm square or 20 x 30cm rectangular cake tin or baking dish.
• Beat the butter, sugar, flour, eggs and vanilla extract together until smooth. Spread the jam over the base of the tin, and dollop over the cake batter. Spread over evenly. Bake for 20-25 mins until the sponge is light golden and risen, and a skewer inserted into the middle comes back clean. Serve warm with custard, cream or ice cream.

VEGAN SPONGE CAKE

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.

RASPBERRY & COCONUT STEAMED SPONGE

Steps:

• Butter six small pudding basins and spoon 1 tbsp jam into the bottom of each one.
• Put the butter and sugar in a medium bowl and beat with an electric whisk until pale and fluffy. Beat in one of the eggs followed by a spoonful of the flour, then continue until all the eggs have been incorporated. Fold in the remaining flour, the coconut and a pinch of salt, then the vanilla and coconut cream. Spoon the mix into the prepared basins, leaving a 1cm gap at the top.
• Put the basins on a baking tray, transfer to the freezer and freeze until solid. Will keep in an airtight container, or tightly wrapped in the freezer for up to three months.
• Heat the oven to 180C/160C fan/ gas 4. Put the basins in a deep baking dish and half-fill with boiled water from the kettle. Tightly cover the dish with foil and bake for 1 hr, or until a skewer inserted into the middle of a sponge comes out clean.
• Warm the custard with the remaining 2 tbsp coconut cream, if using, and pour into shallow bowls. Run a knife around the sides of the basins and carefully turn out the sponges onto the custard.