Bryanna Clark Grogan is a favorite visitor to Everyday Dish TV. You can visit her at Bryanna Clark Grogan’s Vegan Feast Kitchen/21st Century Table.
Print
VEGAN SPONGE CAKE
Description
A great all-purpose vegan cake recipe. This vegan version is light and spongy. It has a myriad of uses, but we also enjoy it plain with fruit, such as berries, on it.
Ingredients
Scale
- “Egg White” Mixture:
- 3 tablespoons Ener-G or Orgran Egg Replacer (these are the only brands that whip firmly enough for this recipe)
- 3/4 cup cold water
- Dry Ingredients:
- 1 1/2 cups white pastry flour (Do not use ordinary white flour or the cake will be tough!), OR 3/4 cup white pastry flour + 3/4 cup white whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 1/4 cups light unbleached organic sugar
- 1/2 cup soy milk or other non-dairy milk
- 2 tablespoons oil
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
Instructions
- Baking Pan(s): Use a small tube pan (9 inches across the top, 6 inches across the bottom, and 3 inches deep), or you can use 4 mini tube pans (each 4 to 4 1/2 inches across and 2 inches deep). (Use three 8-inch round cake pans if you are making this cake for trifle.)
- Grease the pan(s) well with vegan margarine or vegetable shortening.
- Preheat the oven to 350ºF.
- To make the “Egg White” Mixture: Place the egg replacer powder and water into a medium sized, deep mixing bowl, or the bowl of your stand mixer. Beat with an electric beater or in your mixer with the whip attachment, scraping the sides often at first, for about 10 minutes, or until the mixture looks like beaten egg whites that will hold a soft peak.
- Mix the Dry Ingredients well in a medium bowl and set aside.
- Blend the Wet Ingredients in a blender or food processor until the sugar is almost dissolved. Add this to the combined Dry Ingredients and mix well, but briefly, until the mixture is smooth, but without beating it.
- Scoop the beaten “Egg White” Mixture into the batter with a rubber spatula, and fold and turn the mixture carefully (do not stir it in) into the batter until it is homogenous, or until no big blobs of “egg white” remain and the mixture is a light, airy batter. (The batter may look beige in color, but, don’t worry, the cake comes out white!) Transfer the batter into the prepared pan(s), smoothing the top(s) evenly.
- Bake at for about 1 hour, or until golden and springy to the touch (use a cake tester, too, to make sure that it is cooked all the way through). Bake the mini tube pans or the 3 round cake layers for about 20 minutes.
- Transfer the pan(s) to a cooling rack for and allow to cool for 5 minutes. Loosen the sides of the cake with a table knife. Place a piece of baking parchment cut to fit over the surface of the cake. Turn a serving plate upside-down over the top of the cake and hold it in place firmly as you turn it over. Place the plate on your work surface with the cake pan upside down on it. Give the bottom of the pan a whack with a wooden spoon to loosen it. Remove the baking pan and place the plate on the rack to cool the cake completely.
