Vegan sponge cake base

Vegan sponge cake base

Based on 13 ratings
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Clarissa

Clarissa

Contributor

"Throwing together this shortcake takes hardly any effort when compared to the infinite ways it can be used and served. Plus, it's completely dairy-free, which means that it's perfect for any gathering where a variety of dietary needs must be met. Simply combine all of the dry ingredients, add the wet ingredients, and your dough is complete. Once baked, turn it into tiramisu, miniature layer cakes, or a Swiss roll. Dessert really is that easy."
Difficulty
Easy 👌
Preparation
10 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
MetricImperial
30 g
spelt flour
20 g
ground almonds
20 g
raw sugar
⅜ tsp
baking powder
⅛ tsp
salt
10 ml
vegetable oil
40 ml
soy milk
¼ tbsp
white wine vinegar
⅜ tbsp
vegan cream cheese

Utensils

stand mixer with dough hook, bowl, spatula, baking sheet, parchment paper

Nutrition per serving

Cal195
Fat10 g
Protein4 g
Carb24 g

  • Step 1/2

    • 30 g spelt flour
    • 20 g ground almonds
    • 20 g raw sugar
    • ⅛ tsp salt
    • stand mixer with dough hook
    • bowl

    Preheat the oven to 200°C/390°F. Combine the spelt flour, ground almonds, raw sugar, baking powder, and salt in the bowl of a stand mixer. Mix briefly until all ingredients are evenly distributed.

  • Step 2/2

    • 10 ml vegetable oil
    • 40 ml soy milk
    • ¼ tbsp white wine vinegar
    • ⅜ tbsp vegan cream cheese
    • spatula
    • baking sheet
    • parchment paper

    Add the vegetable oil, soy drink, white wine vinegar, and vegan cream cheese to the dry ingredients. Mix until a smooth batter forms. Spread the batter evenly onto a baking sheet lined with parchment paper. Bake in the preheated oven for approx. 15–20 min. until golden brown.

  • Enjoy your meal!

    Vegan sponge cake base

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