In summer with the rich selection of berries and especially strawberries, we quickly think of strawberry cakes or similar cakes with a simple sponge cake base.
A classic fruit cake is always welcome and somehow always reminds us of the good old days. We used to have cake bases coated with jam, plenty of strawberries on top and usually gelatine as well. The cake was only perfect with a good dollop of cream!
Today we still love fruit cakes. We just leave out the layer of gelatine (which we found strange even as a child) and bake the cake base without eggs, milk or other animal products. Vegan sponge cake is easy to process and is also able to compete with grandma’s recipe!
The result can definitely be seen and above all, tasted because it is quickly stirred together and has a quite short baking time. For the pictures we put the dough in a springform pan. But of course you can also use a cake base form. We like to coat the bottom with a thin layer of melted chocolate. Then we pile mountains of strawberries on top and sometimes a thin layer of vanilla pudding comes into play. Together with a plant-based cream alternative (there are now a few really good ones), you would not discover that eggs, milk and Co. do not play a role here.
Vegan sponge cake
- 220 g flour
- 130 g of sugar
- 1 tsp baking powder (heaped)
- 1 pinch of salt
- 240 ml sparkling water
- 6 tbsp oil
- 1/2 lemon (zest of it)
- Preheat the oven to 180 ° top / bottom heat.
- First mix the flour, sugar, baking powder and salt together.
- Then add the sparkling water, oil and lemon zest and stir briefly to form a dough.
- But don’t stir too long so that the sponge cake stays nice and loose afterwards.
- Now give a greased cake base form and bake for about 20 minutes.
- Always use a stick test to check whether the dough is through.
- If nothing sticks to the toothpick or wooden stick, the biscuit is ready.