Last Updated on 12 December 2008 by gerry
This recipe was adapted from the Vegan Carob Sponge in the Engine Shed Recipe Book and is the standard cake we use for family birthdays and any other time a lovely light sponge sandwich with “buttercream” icing and jam filling is required!
- 2 cups white flour
- half cup soya flour
- 2 bananas (sliced)
- 2 tsp bicarbonate of soda
- 2 tsp cream of tartar
- half cup light brown sugar
- 1 cup sunflower oil
- half cup fresh orange juice
- half cup cold water
- 2 tsp vanilla essence
- raspberry jam
- 75g (3oz) vegan margarine
- 175g (6oz) icing sugar
- 1 tbsp lemon juice
- 1 tsp vanilla essence
- Preheat oven to 160°C (325°F or Gas Mark 3).
- Sieve together all the dry ingredients except sugar.
- In a jug, whisk together the oil, sugar, orange juice, water and vanilla essence.
- Pour this mixture into the dry ingredients and beat well until smooth.
- Grease 2 8 inch cake tins and split the mixture between them.
- Bake in oven for 35-40 minutes.
- Leave the two halves of the cake to cool for some time.
- Beat the margarine in a bowl until soft.
- Gradually sift and beat in the icing sugar
- Add the vanilla and lemon juice. Add a little warm water, soya milk or rice milk if required to give a fluffy consistency.
- Spread raspberry jam over one half of the cake, spread the lemon icing over the other half and join them together and cover the top of the cake with more lemon icing.
- Leave for at least a couple of hours so that the icing firms up a bit, then decorate with carob drops or raisins.
2 thoughts on “Vegan Birthday Cake (Sponge Sandwich)”
Can we please have quantities in ounces or grammes and NOT in cups and spoons. Quantities in cups is like wondering ‘how long is a piece of string’!
I take your point, but “cups” are more precise than they sound in volume terms at least with 1 cup measuring 240ml and a half cup 120ml. A set of 1/4, 1/3, 1/2 and whole cup measures should be available in most supermarkets or department stores. Expressing measures in cups and half cups is intended to simplify the recipe, i.e. no scales needed for the cake mixture. It’s a shame I wasn’t consistent with the icing ingredients. 😉