Vegan Old School Dinners Jam And Coconut Sponge Traybake Recipes
VEGAN OLD SCHOOL DINNERS JAM AND COCONUT SPONGE (TRAYBAKE)
Enjoy a slice of history with this delicious old British School dinners vegan jam and coconut sponge traybake. So simple and quick to bake and irresistibly moreish with its light, fluffy, and moist sponge.Especially good for including within an afternoon tea spread, picnic or for a lunch box treat.Serve with hot vegan custard for the ultimate comfort food pudding.
Provided by Jacq
Categories Afternoon tea Dessert Party pudding Snack
Time 1h35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 234 kcal, Carbohydrate 38 g, Protein 2 g, Fat 8 g, SaturatedFat 7 g, Sodium 2 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 2 g, ServingSize 1 serving
VEGAN JAM AND COCONUT SPONGE
Strawberry jam and coconut sponge cake just like the old-school dessert!
Provided by Chloe
Categories Dessert
Number Of Ingredients 9
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!
Nutrition Facts : ServingSize 1 slice, Calories 270 kcal, Carbohydrate 39 g, Protein 3 g, Fat 11 g, Sodium 38 mg, Fiber 1 g, Sugar 25 g
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