The English Post

Vegan Sponge Cake

VEGAN SPONGE CAKE
Written by Veronica Lavenia

Vegan sponge cake is one of my favorite summer cakes. Raspberries are a very delicate fruit and, therefore, even more precious.

The berry season, at least in Sicily and Southern Italy, is quite short. So, whenever possible, I love to use these fruits for my cakes. I never buy frozen fruit, not even the berries. They do not taste.

This cake is light and delicious and has all the flavor of raspberry jam, the lightness of rice flour and rice milk. Perfect to serve with ice cream or cold vegetable milk.

Vegan Sponge Cake: Ingredients

Serves 6-8

For the Jam

250 g (9 oz) fresh raspberries + 10/15 for decoration

80 g (3 oz) raw coconut sugar

the lemon of one juice

For the cake

300 ml (14 fl oz) brown rice milk

100 ml (3 ½ fl oz) mild extra virgin olive oil (or cold pressed sunflower oil)

150 g (5 oz) raw coconut sugar

300 g brown rice flour, sifted

100 g (3 ½ fl oz) cornstarch

1 tsp organic baking powder

1 tsp vanilla Bourbon powder

Vegan Sponge Cake: Method

  1. Wash and dry the raspberries. In a saucepan, cook slowly on low heat for 10 minutes. Add the sugar, mix and add the lemon juice. Cook for 15 minutes or until the desired consistency is obtained.
  2. In a bowl, pour the milk and oil and emulsify with a whip. Add the sugar and mix well. Add flour, cornstarch, vanilla and mix quickly.
  3. Pour the dough into a baking pan, covered with baking paper and bake, in preheated oven, at 180° (350°F/gas 4) for 35 minutes.
  4. Once cool, place the cake on a serving dish, cut into two pieces and stuff with the raspberry jam. Decorate with raspberries, cinnamon or powdered sugar, if desired.

Don’t miss:

Coconut gluten free cake

Caprese choco coconut cake

Gluten free cornmeal ciambella

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.