Fruit Sponge Cake

Fruit Sponge Cake

Growing up, this was one of the most often made desserts in our house. It was my mom’s go-to recipe to make if someone was coming over for coffee or a short visit. But my mom’s version wasn’t vegan. The other day, while talking about different desserts that we used to eat growing up, I was reminded of this dish again. I remembered how easy it was to make it, and the nostalgia inspired me to try to come up with a plant-based version of it. Here it is!

You’ll notice that this recipe is super simple, yet I haven’t come across anyone that didn’t like it. The sour nature of raspberries or sour cherries contrasts the sweetness in the batter and makes this dessert refreshing, perfect for serving on hot summer days.

Fruit Sponge Cake

Fruit Sponge Cake

Yield

Makes 16 slices

Prep time

Active time:

Total time:

How it's made

Preheat the oven to 400°F(200°C)

 

3¾ cups flour

 

Place in a large mixing bowl and mix well.

2½ cups carbonated water

2 cups coconut sugar

1¼ cup avocado oil (or vegetable oil)

1 tsp baking powder

1 tsp vanilla extract

 

1 tbsp avocado oil

 

Grease 9 x 12.5 inch baking dish.

1 tbsp flour

 

Spread the flour over the greased dish.

 

Pour the batter into the prepared baking dish.

 

2½ cups raspberries or sour cherries

 

Sprinkle the fruit evenly over the batter and push in any fruit that might be sticking out too much. The fruit should be sinking into the batter.

 

Place into the oven and bake for 35 - 40 minutes, until the edges become slightly brown. Once done, remove from the oven, and let cool completely.

 

¼ cup icing sugar

 

Cut up slices and sprinkle icing sugar over each slice before serving.

Helpful tips

This cake can be kept outside of the fridge for up to 2 days, or in the fridge for up to 5. If you don’t have fresh fruit you can also use frozen raspberries or sour cherries. There is no need to defrost them before placing into the batter.