Yields:
8 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
50 Mins
Total Time:
1 Hr 10 Mins
A basic sponge cake recipe. I opted for eggs in this recipe because someone at my church is raising them herself and gives them away.
For a slightly firmer cake, use four eggs, don’t use any flax eggs, and reduce the coconut milk down to 1/2 cup
Ingredients
Adjust Servings
-
Eggy Ingredients
- Dry Ingredients
- Wet Ingredients
Instructions
-
Preparation
- Prepare a 9" dish by rubbing vegan butter or coconut oil along the sides and bottom.
- Preheat the oven to 360 degrees F / 182 degrees C
- If using lightly salted almonds to make your own almond flour, add a little more than 3/4 cup of almond to a food processor and pulse until it is tiny and starts sticking together. Don't go too far or you'll turn it into almond butter
- Grind the flax seed if needed, then put the flax meal in a medium sized bowl (will be used later) and add 2.5 tbsp warm water. Set aside to allow this to set for a few minutes while you complete the next step.
- Add the rest of the dry ingredients to the food processor and run it for a minute or two until well mixed. Set aside.
- Mix together the wet ingredients - coconut milk, vegan butter, and vanilla extract. Set aside.
- Add the eggs and sugar to the bowl with the flax egg and beat with a whisk for 2-3 minutes until well combined.
- Slowly add dry ingredients to the egg and sugar mixture while whisking until well combined.
- Slowly add the wet ingredients to the egg and dry ingredient mixture while whisking until well combined.
- Pour into prepared pan and bake for 45-60 minutes. It is done when it no longer wobbles and when an inserted knife comes out clean.
- Allow to cool before cutting or frosting.