Celebrate a classic dessert with this Vegan Vanilla Sponge Cake, featuring two layers of moist and fluffy vanilla sponge, elegantly sandwiched with sweet raspberry jam and a luscious vanilla buttercream. This cake brings the timeless combination of vanilla and raspberry to life, using dairy-free ingredients to cater to vegan preferences. The sponge is light and airy, infused with vanilla extract for a delicate flavor, while the raspberry jam adds a tart and fruity contrast. The vanilla buttercream, made from dairy-free yogurt and vegan vanilla protein powder, provides a rich and creamy texture that complements the sponge beautifully. This cake is perfect for special occasions or as a delightful treat for any day, sure to impress with its classic flavors and elegant presentation.
Ingredients:
- Cake:
- 325g self-rising flour
- 50g vegan vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 150g sugar
- 360ml dairy-free milk mixed with 1 tsp vinegar
- 90g dairy-free yogurt
- 50g neutral oil
- Centre:
- 200g raspberry jam
- Frosting:
- 300g dairy-free yogurt
- 50g vegan vanilla protein powder
- 1 tsp vanilla extract
Method:
- Preheat the oven to 170°C and line two round cake tins.
- Mix dairy-free milk with vinegar and set aside.
- Sift dry ingredients into a bowl.
- In another bowl, mix wet ingredients.
- Combine wet and dry ingredients, mixing gently until just combined.
- Divide the batter between the tins and bake for 20-25 minutes.
- Prepare the frosting by mixing dairy-free yogurt, protein powder, and vanilla extract.
- Once the cakes have cooled, pipe frosting around the edge of one sponge, leaving the center for jam. Spread the jam and top with the other sponge layered with frosting.
Enjoy this Vegan Vanilla Sponge Cake with Raspberry Jam and Vanilla Buttercream, a classic treat reimagined for vegan enjoyment!