The vegan sponge
recipe inspiration from here. For the frosting and cake decoration, inspiration from here.
Tips to make the project go faster-
- Take out all the vegan butter to get to room temperature first. Prepare the rest of the items after.
- Make the cream cheese frosting first, then use the same bowl to make the cake batter. This will save an extra wash.
- When assembling, keep the A/C on if you live in a warm climate. Assemble the layers, then freeze for half an hour. Finish the all round cream then freeze again before decorating with the mangoes.
Ingredients
- 1 + ⅓ cups (300ml) dairy-free milk. I have used Milkadamia macadamia milk and Westsoy soy milk with good results.
- 1 tbsp apple cider vinegar
- 3 + ⅓ cups (325g) self-raising flour
- 1 cup (200g) caster sugar
- ¾ (150gm) cup vegan butter- I used Miyoko’s cultured butter
- 2 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Heat oven to 180C/350F. Lightly grease 2 x 20cm (8″) round cake pans and line the bottoms with baking parchment.
- Stir the vinegar or lemon juice into the dairy-free milk and leave for a few minutes to curdle slightly and create ‘buttermilk’.
- In a large bowl, beat the butter, sugar and vanilla together. Add the buttermilk and beat again.
- Scrape the sides clean with a spoon and beat once more to make sure everything is uniform.
- Add the flour one half at a time and only beat for a second or two. Scrape and mix with a spoon. Repeat with the other half of the flour. Do not over mix as that can activate the gluten and the cake would end up in a gummy texture. I only mix two seconds at a time.
- Divide the batter between the prepared pans and bake for 25 minutes or until an inserted skewer comes out clean. Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Mango Filling
- 1lb frozen mango chunks
- 2 tbsp sugar
Blend together into a smooth purée.
Vegan Cream Cheese Frosting
- 16 oz vegan cream cheese (2 packages), softened (I used one Tofutti and one Miyoko’s as that’s what I had on hand)
- 1 cup (16 Tbsp) vegan butter, softened
- 2 cups powdered sugar
- 2 tsp vanilla extract
Instructions for the cream cheese:
Let the butter soften at room temperature(not melted or runny at all). Add the cream cheese, vanilla and sugar and beat with an electric hand mixer.
