Set aside. So this cake not only had to be delicious, it also had to be sturdy enough to decorate. I do it simply because I need the margarine to be really soft before adding the other ingredients. Unfortunately the other 2 I’ve baked are for a cake order so I don’t get to eat those! You should receive a text message shortly. https://realfood.tesco.com/recipes/vegan-victoria-sponge.html Easy vegan chocolate cake. Made without any eggs and dairy, it's filled with a generous layer of vegan vanilla buttercream and strawberry jam, making it the ultimate indulgent treat for afternoon tea. 97 ratings 4.2 out of 5 star rating. Once baked, remove the cakes from the oven and leave them to cool in their tins for a few minutes before removing them from the tins and moving them to a wire rack to cool completely. Given this cake doesn’t contain any eggs, why do I still start by creaming the margarine and sugar? As I said before, this recipe is based on my Vegan Vanilla Cupcakes, and I’ve written all about the development of that recipe, in particular, why I used the ingredients I have over on that post. Let’s explore how to master the base cake and elevate this classic with some fun toppings and frostings! https://www.exceedinglyvegan.com/.../easy-vegan-blueberry-cake It's also perfect for covering with fondant icing to make a birthday or celebration cake. No self-raising flour? In a bowl, combine everything together until smooth and creamy. Fabulous two layered vegan coconut cake topped with a coconut rum frosting. Additionally, fresh fruit make fantastic toppings, especially sliced strawberries or figs, as they hold up well and give a bit of texture against the soft cake and cream combination. The main feature that makes this cake different from many of the other vegan cake recipes is that the eggs are replaced in two different ways. or 255g plain flour and 13g baking powder, I prefer to use white chia seeds so the sponge doesn't look speckled, but black will work just fine. A combination of bicarbonate of soda, vinegar and plant-based milk replaces the raising abilities of the eggs, giving the cake lift and making it light and fluffy. One of the recipes on here that you always seem to love is my Vanilla Birthday Cake, and I’ve had many requests to create a vegan version for people to make for their friends and family who cannot have eggs and dairy.Before Christmas, I shared my recipe for Vegan Vanilla Cupcakes, and I promised that I’d adapt that recipe to make a larger cake, and here it is. When you make a traditional sponge, you are often asked to cream together the butter and sugar before gradually adding the eggs. Are there any other adjustments that need to be made? The magic of such a basic recipe like sponge cake is that creativity can really shine through, allowing you to customize your cake to whatever your taste preference of the moment may be. In that case, you could use this cake recipe just as it is (just because you can have eggs doesn’t mean you have to!). I’m over the moon about this vegan coconut cake! Alternatively, if you’d like a more traditional sponge cake, then my Vanilla Birthday Cake can be easily adapted to be dairy-free by switching the butter/margarine and milk for dairy-free equivalents. Brilliant recipe. Remove from the oven and leave to cool for 15 mins in the tin, then remove and leave to cool completely on a wire rack. To cover this cake you need about 800g of fondant icing. This cake also has other subtle differences to a traditional sponge cake. Preheat the oven to gas 4, 180°C, fan 160°C. Pretty sure if you didn’t tell people they wouldn’t know it was vegan! Two Delicious Vegan BonBon Recipes Perfect for a Little Self-Care, In a large bowl, combine the flour, baking powder, and baking soda. I designed this cake to be completely vegan, but if you only need it to be egg-free, then it will also work just fine with cows’ milk in place of the almond milk and regular margarine/butter in place of the vegan version. I want other children (and grown-ups too) to be able to have those memories regardless of whether they can have eggs or dairy. The ingredients I used to make this recipe are all free from the following allergens. I prefer to grind my chia seeds in a spice grinder as it’s the easiest way to grind them evenly and finely. Add 2 tsp baking powder for every 150g plain flour, Please enter a valid UK or Ireland mobile phone number, Vegan scones with lemon and coconut cream, 400g self-raising flour, plus extra for dusting, 150g strawberries, halved or quartered depending on size, to decorate, 200g dairy-free spread, plus extra for greasing. Ideally, this reaction should take place as much as possible in the heat of the oven so it’s essential that the ingredients can be mixed together quickly. The recipe uses regular wheat flour so it may be the gluten-free brand you chose didn’t work well with the recipe as they can vary significantly. Yes. Copyright © 2020 Charlotte's Lively Kitchen, Vegan Birthday Cake (Vegan Vanilla Sponge Cake). First time making this recipe? Your email address will not be published. I’m so glad you enjoyed it. A staple dessert with an infinite amount of topping options and potential flavor combinations, sponge cakes are perhaps one of the easiest recipes to transfer over into veganism due to their simplistic ingredients and multitude of flavoring options. It should be rather thick. Truly, this unassuming basic cake can become a regular addition to your vegan sweets repertoire with a few adjustments and a little creativity. It’s something I get asked, so useful to know it worked well for you. Don't subscribeAllReplies to my comments If you would like to be notified of any replies to your comment please select "Replies to my comments". ½ tsp vanilla extract (or flavoring of choice in equivalent measurement). Top with the second cake, spread the remaining cream on top and decorate with the strawberries. As with my vegan vanilla cupcakes, it has the perfect sponge cake texture, and I’d challenge anyone who didn’t know it was egg or dairy-free to guess otherwise. Take a look below the recipe for lots of extra tips and FAQs. Perhaps leaving out the chia if reports say that it can turn very dry? This easy recipe is perfect for afternoon tea, or a coffee morning 55 mins . Line two 18cm round sandwich tins with greaseproof paper or reusable baking liners. Hi, I'm Charlotte Oates. Mint and lime is a great refreshing option, especially if your buttercream is on the sweet side since the acidity and freshness can cut through the heavier frosting. This cake is perfect for covering with fondant icing. Some people opt for chocolate shavings or more out of the box toppings like rich caramel sauces, butterscotch, or herbal syrups.

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