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
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
- 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.
- 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.
- 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.
- 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.