Vegan Jam and Coconut Sponge
Strawberry jam and coconut sponge cake just like the old-school dessert!
Ingredients
- 250 ml Unsweetened soy milk (1 cup)
- 2 Teaspoons Apple cider vinegar (you can use white vinegar or lemon juice instead)
- 230 g Self-raising flour (1+¾ cups)
- ½ Teaspoon Baking soda (bicarbonate of soda)
- 180 g Caster sugar (¾ cup + 2 tablespoons)
- 95 ml Sunflower or rapeseed oil (⅓ cup + 1 tablespoon)
- 2 Teaspoons Vanilla extract
To top:
- 200 g Strawberry jam (⅝ cups)
- 50 g Desiccated coconut (~¾ cup)
Instructions
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Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line an 8x10" tray with baking paper.
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Mix the soy milk with the apple cider vinegar and set aside for 5 minutes. This will act as your vegan buttermilk.
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In a large bowl, mix together the flour, baking soda and caster sugar.
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Add the buttermilk to the bowl along with the oil and vanilla extract. Mix well until you have a smooth cake batter.
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Transfer the cake batter into your lined tin and spread it out evenly. Bake for 22-25 minutes, or until a toothpick through the centre comes out clean.
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Let the cake cool in the tin for around 20 minutes, then flip it out onto a wire rack. Peel off the baking paper and leave the cake to cool completely.
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Once the cake is cool, spread over the strawberry jam then sprinkle over the desiccated coconut. Cut into 12 square slices and enjoy!
Recipe Notes
- Store in an airtight container at room temperature for up to 4 days.
- Strawberry jam can be substituted for raspberry jam if preferred.