All-purpose flour Sugar Baking powder Plant milk Sunflower oil Vanilla extract TOPPING Coconut cream Powdered sugar Strawberries PASTRY CREAM Plant milk Sugar Corn starch Vanilla extract
VEGAN SPONGE CAKE: mix flour, sugar, plant milk, sunflower oil, baking powder.
OPTIONAL: vanilla extract + lemon zest. Sift flour for a smoother cake
Pour into 7 inch (18 cm) round cake tin. Bake at 360F (180C) for 55 mins. Let cool.
Cut the sponge cake into layers. Make the vegan custard, either vanilla, chocolate or lemon flavour
OPTIONAL: syrup on the cake layers (makes the cake more goo-ey. Start building cake w. fresh strawberries
Keep going until you are out of layers. Stop here, or top w. whipped coconut cream
The whipped cream gives a festive look. Perfect for summer get-togethers.
STORAGE: up to 3 days in the fridge. You can always make the sponge cake in advance.
Enjoy this vegan vanilla cake with fresh strawberries. Soft and creamy.
Buon Appetito! /Nico