February 25, 2018

I made a cake for myself. And it was something else! Pretty thing was all vegan and gone quickly. I share the recipe for the sponge cake today. How to prepare the creams is described in the wise-ass corner.

PS.: On my page I already have a recipe for non-vegan chocolate cake that I used quite a lot in all types of desserts. But without a doubt I can tell you this one is better because the sponge cake is more moist, tastier and lasts longer.

I also created a new version of cake with carob and plum jam . Check it out!


For 3 layers if you use Ø 17cm or 2 if you use Ø 22 cm; Very simple; 10 min preparation + 30-40 min baking (per layer)


Ingredients

350 g white or wholewheat flour
300 g white or brown sugar
150 g cocoa
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt
6 dl plant-based milk
1,2 dl oil (I used the olive oil but you can also use sunflower oil)
2 tablespoons of apple vinegar
1 tablespoons of vanilla extract

Instructions

  1. Start preheating the oven on 200°C.
  2. In one bowl mix flour, sugar, cocoa, baking powder, baking soda and salt. In another mix milk, oil, vinegar and vanilla extract.
  3. Mix the dry ingredients slowly in the liquid mixture.
  4. If you are making the cake bake layers one by one. Take the cake pan, oil it a bit and sprinkle some flour on it. Pour in 1/2 or 1/3 of the batter (depends on the size of your cake pan). Bake the layer for 30-40 minutes – until a toothpick comes out clean. When it’s done put it out of the cake pan, cool it down and repeat the baking with the rest of the batter.
  5. Probably there will be little mountains growing out of the cake layers. Cut them horizontally with a knife. Don’t throw the cuts away! I always crumble them, mix with some jam and coconut milk and roll in chocolate balls. They help with the waiting for the real cake.
  6. I described the creams below.

Wise-ass corner

The bottom cream was made with a can of coconut cream, 2g of agar agar, vanilla extract and few tablespoons of maple syrup. I soaked agar agar in 2 tablespoons of water for 5 minutes. Then I brought everything else to a boil, added agar agar, cooked for 3 minutes, cooled down a bit and poured it over the first layer (i put the layer in the cake pan!). The cream could be made better. Maybe with cinnamon or lemon juice? An experiment that is waiting for me 🙂
The above cream is around 400 g of mixed berries, few tablespoons of water, 2 g of agar agar and sugar to the taste. I soaked agar agar in 2 tablespoons of water for 5 minutes. Then I brought everything else to a boil, added agar agar, cooked for 3 minutes, cooled down a bit and poured it over the first layer (i put the layer in the cake pan!).
Chocolate frosting was made with around of 70 g of dark melted chocolate and 3 tablespoons of coconut oil. Pour the frosting over when it has cooled down a bit already!
On the cake I decorated some roasted almonds and raspberries.

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread