Light, fluffy and just as satisfying as a traditional cake! Try this vegan vanilla sponge with coconut and strawberries for a more nutritious recipe.
Ingredients
- 3 1/2 cups of wholemeal flour
- 1 1/2 cups of sugar (I used dark brown)
- 2 teaspoons baking powder
- 1 cup of unsweetened plain soya milk
- 1 cup of coconut milk
- 1/2 cup of coconut oil
- 1 cup of coconut shavings
- 3 tablespoons vanilla extract
- 1 tablespoon white or apple cider vinegar
- 250g of strawberries
For the Vanilla Frosting
- 1/2 cup nonhydrogenated vegetable shortening
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1-3 tablespoons unsweetened plain soy milk
Method
- Preheat the oven to 180 degrees C. Line 2 cake tins with coconut oil.
- In a bowl, whisk together flour, sugar, baking powder and baking soda.
- In a separate bowl, whisk together soya milk, oil, vanilla, and vinegar. Pour the mixture into the dry mixture and whisk until just combined. Do not over mix.
- Mix in coconut shavings.
- Split the mixture between the two cake tins and cook in the oven for approximately 20-25 minutes. Allow the cakes to cool completely before frosting.
For the Vanilla Frosting
- Using a handheld or stand mixer, beat the vegetable shortening until smooth.
- With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon soy milk at a time, as needed, until frosting reaches a spreadable consistency.
- Beat on high for another 2 minutes until light and fluffy.
- When cakes are cool, spread the frosting on top of one of the cakes and add a layer of sliced strawberries. Place the other cake on top.
Enjoy!
