Vegan Raspberry Sponge Traybake Recipes

VEGAN RASPBERRY SPONGE TRAYBAKE

Steps:

• Line a 30cm x 20cm baking tray with baking parchment. Preheat the oven to 220C/fan 200C.
• In a small bowl, add the vinegar to the soya milk and give them a stir (this will make the soya milk curdle and thicken); set aside.
• Sift the flour into a large mixing bowl and then add the sugar, baking powder, oil and vanilla essence. Pour in the curdled soya milk/vinegar mixture and stir to mix thoroughly.
• Fold in the frozen raspberries. Pour the mixture into the baking tin and bake until firm and springy to touch and a toothpick inserted into the middle comes out clean (about 20-25 min).
• When the cake is done, take hold of the edges of the baking parchment and lift the cake out of the tin and on to a cooling rack, baking parchment and all, and leave to cool.
• Once the cake has cooled, pour a little boiling water onto a few raspberries and press with the back of a spoon to extract a pinkish raspberry-flavoured liquor. Half fill a teacup or small bowl with icing sugar and start to add the pink liquid a little at a time, stirring continually, and adding more icing sugar if necessary, until you have thick pouring consistency. Drizzle the pink icing backwards and forwards across the cake in whatever pattern takes your fancy and cut into slices to serve.

LEMON RASPBERRY SPONGE CAKE

Steps:

• Preheat oven to 180° and line x2 8" cake tins or 7" cake tins (if you want to have some leftover mix to make doughnuts/muffins etc)
• In a large bowl, pour the flour, sugars, baking powder, bicarbonate of soda and salt into a bowl and stir to combine
• In a separate bowl, pour the melted coconut oil, milk, vanilla extract, lemon extract, lemon juice, lemon zest and vinegar into a separate bowl and mix together. If the coconut oil starts to solidify, microwave the mix for 10 seconds
• Pour the wet ingredients into the dry ingredients and fold with a spatula (careful not to overmix). Then carefully stir through the raspberries.
• Divide the batter between the two cake tins (if using a 7" cake dish see notes above on doughnut suggestion)
• Put the tins in the oven and bake for 25-30 minutes until golden, well risen and a skewer comes out clean. Transfer the cakes on a cooling rack.
• Put the dairy-free butter a bowl and beat until smooth. Gradually add the icing sugar while continuing to beat the butter | Once all the icing sugar is mixed in, add the lemon zest and lemon/vanilla extract | Put the bowl in the fridge to chill.
• When you're ready to serve the cake (and the cakes have completely cooled), take the buttercream out of the fridge. Use a knife to carefully level out one of the cakes so that the other one will sit correctly on it (i.e. make one of the cakes flat). Spread some of the butter cream on top of the bottom flat cake and even out with a rounded knife | Spoon the jam over the cream | Place the second cake on top and top with the leftover buttercream | Decorate with raspberries and red velvet dusting | Enjoy!

VEGAN SPONGE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 20cm sandwich tins with baking parchment and grease with a little of the dairy-free spread.
• Put the dairy-free milk into a jug and add the vinegar, leave for a few minutes until it looks a little lumpy. Put half of the vanilla seeds and all the other cake ingredients into a large bowl then pour over the milk mixture. Using electric beaters or a wooden spoon, beat everything together until smooth.
• Divide the mix between your two tins then bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave them in their tins until cool enough to handle then carefully turn out onto wire racks to cool completely.
• While the cakes are cooling, make the filling. To make the vegan buttercream, whisk or beat together the dairy-free spread, icing sugar and remaining vanilla seeds until pale and fluffy. Dairy-free spreads do vary so if the spread you are using is quite soft try to avoid using electric beaters. Stir the ingredients together instead to avoid overworking it. However, if the mixture is too firm, use electric beaters to help lighten it and add 1-2 tbsp of dairy-free milk when whisking.
• Spread the jam onto one of the cooled sponges, top with the buttercream then place the other sponge on top. Dust the assembled cake with a little icing sugar or caster sugar before slicing.