Vegan, gluten free, sponge cake

Both Ellie and I are full of cold at the moment, so to cheer us up a bit I thought I’d make a cake to have with a big soothing mug of tea.

such a yummy cake!

I seem to have cake on the brain at the moment, Ellie and I used to make and decorate cakes for people back in our vegetarian, non-gluten free days and it’s not something we’ve really picked again since, so I’ve been wanting to make a sponge cake that can be stacked, covered and adapted for decorating.
This recipe us just for the basic cake, I’m not doing anything fancy with it, but it has a lovely flavour, a great crumb, and is moist and succulent …and really easy!

This quantity makes a nice deep 7 inch round cake,which I cut in half to make a sandwich cake.

As another note, if you don’t have soya yogurt this works just about as well with the same quantity of soya milk warmed up with a teaspoon of lemon juice in it until it starts to split.

Pre-heat the oven to 180 degrees centigrade fan.

Grease a 7inch round cake tin with vegan margarine

150g gluten free plain flour ( I’m using Doves Farm)

150g sugar (I’ve used both golden caster sugar and coconut sugar both work fantastically)

150g vegan margarine (I’m using Vitalite)

100g plain soy yogurt

1 teaspoon gluten free baking powder

1/4 teaspoon xanthan gum

A pinch of salt

Using a mixer, or plenty of elbow power, beat together the sugar and margarine for a few minutes. It won’t combine completely but will look lighter if a but grainy, for now.

Add the yoghurt and mix again, at the point you may be starting to think it’s gone wrong as the mixture will look slightly like scrambled eggs, trust me this is good!

Sieve in the flour, baking powder, xanthan gum and salt and mix together slowly, this is where it really comes together and you’ll get a lovely glossy batter.

this is how the batter will look!

Place batter in the cake tin and smooth off, pop in the oven.

Mine took 30 minutes to be cooked through and golden, but I’d Recommend checking after about 20 minutes.

Transfer to a cooling rack when baked and wait till it’s cooled before cutting.

just out of the oven, it came out of the tin really easily

I filled mine with raspberry jam πŸ™‚

By A

4 thoughts on “Vegan, gluten free, sponge cake

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