Raspberry Vanilla Vegan Sponge Cake
This delicious vegan cake recipe was dedicated by Jane. Check out her other vegan creations here:
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Ingredients
400g self raising flour
240g golden caster sugar [you can use regular caster sugar but this works better]
2tsp baking powder (M&S is especially good!)
400ml soy milk (or any other plant based milks)
30ml cider vinegar
160ml oil [i use rapeseed but sunflower would be good]
2tbsp vanilla bean extract
1tbsp freeze dried raspberries
Method
set oven to 180C
mix soy milk and cider vinegar - leave for about 5 mins
grease 2 x 8inch [20cm] cake tins
sieve flour and baking powder into a large mixing bowl
add caster sugar & freeze dried raspberries. Mix until combined
add sunflower oil & vanilla extract & the soy milk
cider vinegar combo
into the dry mix - stir until just combined
divide mixture evenly into the two tins.
pop in oven for approx 20 mins, may need a little longer
depending on your oven.
leave to cool
for decorating…
buttercream
75g vegan marg
75g vegan shortening [trex]
1tbsp vanilla bean extract
500g icing sugar
plant milk
combine the fat with the extract - then gradually add icing sugar
until spreadable texture [if too thick loosen with plant milk - a little at a time]
I sandwich together with raspberry jam and buttercream
for this cake I used freeze dried raspberries which are
tart and counter balance the sweet and vegan raspberry meringues
by The Lovely Apron, which worked really well - available online
you can also make your own
Flamingo optional too
NB This cake freezes well
I would probably do this before you decorate it
wrap in greaseproof for protection