Perfect Vegan Sponge Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the batter:
- 300 g flour, e.., Wheat and spelled flour mixed
- 110 g suar
- 2 teaspoons baking soda
- 1 teaspoon baking soda
- 0.5 teaspoon ½ salt
- 1 point vanilla sugar
- 2 port. Egg substitute + corresponding liquid (can also be omitted or replaced with 1 pkg vanilla custard powder)
- 60 ml rapeseed oil
- 250 ml plant-based drink, e.g., Oats, almonds, soy
- 100 ml soy yoghurt (yoghurt alternative)
Optional:
- 250 g fruits, e.., raspberries, blueberries, or chopped nuts or chopped block chocolate
For the sprinkles:
- 50 g oatmeal
- 50 grams sugar
- 70 grams flour
- 0.5 teaspoon ½ cinnamon
- 0.5 teaspoon ½ salt
- 5 tablespoon margarine
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C fan oven.
- Prepare a muffin tin with paper liners or line a cake tin with baking paper or something similar.
- Make the crumble dough and set aside.
- Mix the dry ingredients for the batter. Mix the vegetable drink, soy yoghurt and oil in a separate container. Make a dough from all the ingredients while stirring a little (with a spoon or spatula) (there may still be a few lumps), if necessary fold in fruits, nuts or chocolate. Pour the batter into the muffin molds or the baking pan, sprinkle the crumble on top. Bake at 175 ° C on the middle rack for 20 - 25 min (muffins), 15 min (sheet cake without fruit) or about 45 min (springform pan) (keep an eye on and do a stick test).
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