Sunday spoil: Vegan plum sponge cake
If you are looking for an indulgent gluten-free, plant-based alternative try this vegan plum sponge cake by Charlotte Roberts from Charley’s Health blog … Sweet, fluffy and studded with vibrant plums.
You’ll need: 1 cup plus 2 Tbsp caster sugar or coconut palm sugar; ¾ cup vegan butter; 1 cup oat milk; 1 Tbsp apple cider vinegar; 1 ¾ cups gluten-free self-rising flour; 1 tsp baking powder; 3 plums chopped into small chunks.
For the frosting – 3 Tbsp vegan stick butter; 1 cup icing sugar; 3 Tbsp cocoa powder; 5 plums for topping.
How to:
Preheat your oven to 180°C and lightly grease a loose bottom cake tin with vegan butter.
Combine the milk and cider vinegar together and set aside. In a mixing bowl, cream together the vegan butter and sugar until pale and fluffy.
Whisk in the milk mixture then stir in the dry ingredients until smooth.
Fold through your diced plums and transfer your cake batter into the cake tin.
Pop this into the oven for 40-45 minutes, until a skewer can be removed cleanly from the cake.
Allow to cool a little, then remove the cake tin and leave to finish cooling on a wire rack.
For the frosting, beat the butter to a pale and fluffy consistency, then gradually add the sugar and cocoa.
Once smooth, spread over the cake and layer on your sliced plums
* Recipe & image by www.juicydelicious.co.za
