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vegan custard sponge cake

October 11, 2013

Serves 10-12
Prep time: 50 minutes

Vegan custard sponge cake
Bird’s custard powder is vegan!

I had to celebrate this simple and happy fact by making a cake. Custard powder in a cake is a wonderful wonderful thing. I can’t quite describe what the flavour is but it definitely has a strong nostalgic quality, taking you right back to your seventh birthday party when you slipped over in a puddle of blackcurrant squash while playing off ground tag.

The sponge in this cake is really moist, fluffy and flavourful, and a snap to put together. The ingredients are pretty straightforward too. The sponge is slightly flecked because I used ground flaxseeds as a binder. If you wanted a lighter, more uniform colour you could use egg replacer instead.

Vegan custard sponge cake slice

Mmmm… oh go on then

There’s also a layer of raspberry jam which seems to taste just right in among all the custardiness. If you were feeling all sophisticated, like, you could immerse kirsch-soaked cherries in the middle layer instead. I bet that would be ni-i-i-ice.

By the way, you may or may not have noticed that I haven’t posted here for a while. I’ve been concentrating on building up my other blog, Happy Vegan Belly, where I am posting healthy, gluten-free, sugar-free recipes with lots of veggies and freshness. However, after much soul-searching and dietary experimentation I still believe there is a place in my life for the occasional slice of cake or hunk of fragrant, freshly baked bread – as long as I take it easy and choose what I eat with care – so you will still be finding a few indulgent recipes here at Vegan Bellyful πŸ™‚

Speaking of which, please allow me to introduce:

Vegan custard sponge cake overhead

Vegan custard sponge cake (not gluten free, not sugar free, but definitely vegan)

Ingredients

For the sponge:
Plain flour, 225g
Caster sugar, 250g
Vegan custard powder, 3 tbsps
Baking powder, 2 tsps
Bicarbonate of soda, 1/2 tsp
Salt, 1/2 tsp
Soy milk, 225ml
Vegetable oil such as rapeseed, 80ml
Apple cider vinegar, 1 tbsp
Vanilla extract, 1 tsp
Two flax eggs (2 tbsps ground flax seed + 6 tbsps water, stirred together and left in fridge for 20 minutes to thicken)

Raspberry jam, 2 heaped tbsps

for the buttercream:
Icing sugar, 200g
Vegan margarine, 110g
Custard powder, 3 tbsps

Preheat the oven to 180C. Grease and line two 20cm/8 inch sandwich tins. Get your flax egg mixed and sitting in the fridge. Mix the vinegar with the milk and set to one side to thicken.

Sieve the flour, bicarbonate of soda, baking powder, custard powder and salt into a large bowl.

When the milk and vinegar has curdled whisk in the oil, sugar, flax eggs and vanilla extract. Add the wet ingredients to the dry and stir gently with a spatula until everything is mixed. Pour the batter into the tins.

Bake for 25 minutes until risen and golden and until a toothpick inserted into the middle comes out clean.

Let the cakes cool in their tins for 5-10 minutes before turning out on to a rack to cool completely.

To make the icing, beat all the ingredients together (easiest with electric beaters, otherwise use a wooden spoon).

When the cakes are cool spread the jam over one half, then top with about one-third of the buttercream. Sandwich the layers together and spread the remaining buttercream over the top.

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From → Baking, Recipes

7 Comments
  1. Penniless Veggie permalink

    Wowie. I’m not even a huge iced cake fan but that looks bliddy gorguss Jennie!

  2. I like what I’m seeing here! You have such a fantastic looking bake! =)

  3. What a lovely cake!!

  4. this looks spectacular!

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