April 12, 2019

Let me start the introduction by saying:

This is a fool-proof vegan dump cake!

I swear, it is super simple to make. And the representation of the dish is something that screams: Comfort food! Delicious mess! Pile of goodness!

I love this style of desserts. Don’t get me wrong, vegan ruske kape are cute and tasty but they require some skills when putting them together. And I have always wondered how ladies do small desserts perfectly. It is definitely not my strongest asset.

But crumbling vanilla sponge on a plate or in a jar, pouring it with coffee, topping it with sour cherry jam and coconut cream AND THEN drizzling everything with chocolate and finishing it with roasted walnuts. COME ON!!! Amazing.

Oh, and we could also call it a zero-waste dessert since this is a perfect way to use old sponge!

If you decide to make it let me know how it went on Facebook or Instagram. Have a beautiful rainy Friday!

PS.: You can find similar vanilla sponge recipe in this peach cake recipe!

it would be great if you have

For the vanilla sponge cake

2 cups 250 g
flour
3/4 cup 180 g
sugar
1/2 tsp
salt
1/2 tsp
baking soda
1/2 tsp
baking powder
2 tbsp
vanilla extract
1 cup 250 ml
plant based milk
1/3 cup 100 g
coconut oil
Juice of 12 lemon or 3 tablespoons of apple cider vinegar

The rest of the crew

1 + 1/2 cup 360 ml
cooked coffee
1 + 1/2 cup 300 g
sour cherry jam
1 + 1/4 cup 300 ml
cream (I used coconut)
2 tbsp 30 ml
plant-based milk
1/3 cup 50 g
dark chocolate
1/3 cup 50 g
walnuts (roasted)
8 tsp
rum

roll up your sleeves

  • 1. 

    Let's bake the vanilla sponge!

    Start preheating an oven to 180ºC. Mix well all the ingredients for the cake except lemon juice. Place parchement paper in a baking tray (Ø 36x21). Mix in the lemon juice to the batter, pour to cake pan and bake for around 20 minutes.

    When the sponge cake is baked take it out of the oven and let it cool down.

  • 2. 

    Preparing the rest

    Cook the coffee.

    Chop the walnuts.

    Whip the cream. (I used only the thick white part of my canned coconut milk.)

    Make the chocolate topping by bringing the plant based milk to a boil and then adding chocolate to it. Set aside, mix well after 5 minutes.

  • 3. 

    Construction of our beautiful dump cake

    Prepare either plates, jars, cups … Wherever you want to serve this.

    Cut the vanilla sponge in 8 equal parts. Crumble each with your fingers into a jar/plate.

    Top each with 3 tablespoons of coffee. (And a teaspoon of rum, if you want to.)

    Then 2 tablespoons of sour cherry jam.

    Then 2 tablespoons of cream.

    And finish each with chocolate drizzle and chopped walnuts.

    Enjoy right away but it is even better the next day! *

wise-ass corner

* If you are planning to leave the dessert overnight it might be best to add the cream just before you serve it.

I used sour cherry jam and it was perfect. If you will use some other flavor make sure it is sour!

share this recipe
Delicious vegan dump cake from scratch.
Vegan dump cake with coffee flavor and sour cherry jam.
Dessert in a cup - completely plant-based, with coconut cream.
Vegan dump cake with vanilla sponge and drizzled with chocolate.

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