Vegan Vanilla


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