Vegan Vanilla Sponge Cake with Tofu Frosting and Blueberries
Hazel & Cacao: Hazel & Cacao
- Sponge:
- 1 ½ cups wholemeal spelt flour
- ½ tsp baking soda
- ½ tsp baking powder
- pinch salt
- ¾ cup unsweetened applesauce*
- ¼ cup grapeseed oil
- ¾ cup coconut sugar
- 1 tsp vanilla
- 1 TBSP apple cider vinegar
- TOFU FROSTING
- 2 cups organic firm tofu
- 2 TSBP grapeseed oil
- juice 1 lemon
- 4 TBSP maple syrup
- drop vanilla extract
- fresh blueberries for garnish
- For the frosting place everything in a food processor and process until smooth and creamy and set aside.
- For the sponge: Sift the flour, baking soda and baking powder through a fine mesh sieve into a mixing bowl.
- In a separate bowl whisk together the applesauce, oil and coconut sugar until well combined then add vanilla and apple cider vinegar and mix again
- Fold wet ingredients into dry ingredients and mix together until just incorporated. Don’t over mix. Mixture should be light and fluffy
- Grease a round cake tine with a little coconut oil and pour batter into tin
- Bake at 180 C in preheated oven for 35-40min depending on your oven
- Remove from tin and allow to cool completely before cutting in half carefully .
- Place frosting on this inside layer as well as the top.
- Decorate with blueberries and serve
Recipe by Talida Voinea at https://talidavoinea.au/vegan-vanilla-sponge-cake-with-tofu-frosting-and-blueberries/
3.5.3240