Strawberries and "cream" cake - the perfect vegan vanilla sponge VG

It's a very bold statement however I think I have cracked the perfect vegan sponge cake base. Some vegan cakes are so stodgy and stick to the roof of your mouth, some are overly dry and crumbly as hell.
This cake, however, is actually perfect. The cut structure is beautiful and it holds fillings so well! Don't think I'll use another recipe again for a plain vegan sponge ever again and that is saying something. 

Strawberries and cream cake - the perfect vegan vanilla sponge

Strawberries and cream cake - the perfect vegan vanilla sponge

Strawberries and cream cake - the perfect vegan vanilla sponge

Strawberries and cream cake - the perfect vegan vanilla sponge

 Mark my word.

The amount of batter fills two 18cm sandwich cake tins however, if the sides of the tins are higher, I feel that the cake would rise quite a bit more. The cake, for me, was 2cm tall at the sides and the centre was 3cm high. 

Preheat the oven to 180c, grease and line two 18cm sandwich tins.

For the cake 
  • 200ml soy milk 
  • 15ml fresh lemon juice (or 10ml white wine vinegar)
  • 2 tsp. vanilla extract
Whisk these ingredients together and set aside for 5 minutes
  • 225g plain flour 
  • 2 tsp. baking powder
  • 2/3 tsp. baking soda
  • 1/2 tsp. salt
  • 160g caster sugar 
Sieve together these ingredients into a large bowl and give it a good whisk around Pour in the soy milk mixture and
  • 90ml plain oil 
Whisk this vigorously all together for 10 seconds MAX and divide into the two prepared tins. Give each tin 4 sharp whacks on the counter and pop into the oven for 21 minutes until golden and risen. Leave to cool for 5 minutes in the tins on wire racks before turning out to cool completely.

I filled the cake with a stabilised buttercream (120g vegan spread, 200g icing sugar, 2 tsp. vanilla extract, 1 tsp. agar agar bloomed in 40ml boiling water), strawberry jam and fresh strawbs :)

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