Vegan Vanilla Sponge Cake with Tofu Frosting and Blueberries
 
 
Hazel & Cacao:
Ingredients
  • 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
Method
  1. For the frosting place everything in a food processor and process until smooth and creamy and set aside.
  2. For the sponge: Sift the flour, baking soda and baking powder through a fine mesh sieve into a mixing bowl.
  3. 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
  4. Fold wet ingredients into dry ingredients and mix together until just incorporated. Don’t over mix. Mixture should be light and fluffy
  5. Grease a round cake tine with a little coconut oil and pour batter into tin
  6. Bake at 180 C in preheated oven for 35-40min depending on your oven
  7. Remove from tin and allow to cool completely before cutting in half carefully .
  8. Place frosting on this inside layer as well as the top.
  9. Decorate with blueberries and serve
Recipe by Talida Voinea at https://talidavoinea.au/vegan-vanilla-sponge-cake-with-tofu-frosting-and-blueberries/