Vegan Old School Dinners Jam And Coconut Sponge Traybake Recipes

VEGAN JAM AND COCONUT SPONGE

Vegan Jam and Coconut Sponge image

Strawberry jam and coconut sponge cake just like the old-school dessert!

Provided by Chloe

Categories Dessert

Number Of Ingredients 9

Ingredients

250 ml Unsweetened soy milk ((1 cup))
2 Teaspoons Apple cider vinegar ((you can use white vinegar or lemon juice instead))
230 g Self-raising flour ((1+¾ cups))
½ Teaspoon Baking soda ((bicarbonate of soda))
180 g Caster sugar ((¾ cup + 2 tablespoons))
95 ml Sunflower or rapeseed oil ((⅓ cup + 1 tablespoon))
2 Teaspoons Vanilla extract
200 g Strawberry jam ((⅝ cups))
50 g Desiccated coconut ((~¾ cup))

Steps:

Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line an 8x10" tray with baking paper.
Mix the soy milk with the apple cider vinegar and set aside for 5 minutes. This will act as your vegan buttermilk.
In a large bowl, mix together the flour, baking soda and caster sugar.
Add the buttermilk to the bowl along with the oil and vanilla extract. Mix well until you have a smooth cake batter.
Transfer the cake batter into your lined tin and spread it out evenly. Bake for 22-25 minutes, or until a toothpick through the centre comes out clean.
Let the cake cool in the tin for around 20 minutes, then flip it out onto a wire rack. Peel off the baking paper and leave the cake to cool completely.
Once the cake is cool, spread over the strawberry jam then sprinkle over the desiccated coconut. Cut into 12 square slices and enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 270 kcal, Carbohydrate 39 g, Protein 3 g, Fat 11 g, Sodium 38 mg, Fiber 1 g, Sugar 25 g

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