Member recipe

Vegan Raspberry Sponge Traybake

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(4 ratings)

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Cooking time

Prep: 10 minutes Cook: 25 minutes You'll have to wait for the cake to cool if you want to ice it...

Skill level

Easy

Servings

16-20 slices

A quick & easy recipe for an eggless and dairy-free raspberry sponge traybake

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Ingredients

  • 250ml soya milk
  • 2 tsp apple cider vinegar
  • 250g plain flour
  • 150g light brown sugar
  • 3 tsp baking powder
  • 75ml vegetable oil
  • 2 tsp natural vanilla essence
  • 150g frozen raspberries

For the icing

  • icing sugar
  • a few extra raspberries
  • a little boiling water

Method

  1. Line a 30cm x 20cm baking tray with baking parchment. Preheat the oven to 220C/fan 200C.

  2. In a small bowl, add the vinegar to the soya milk and give them a stir (this will make the soya milk curdle and thicken); set aside.

  3. Sift the flour into a large mixing bowl and then add the sugar, baking powder, oil and vanilla essence. Pour in the curdled soya milk/vinegar mixture and stir to mix thoroughly.

  4. Fold in the frozen raspberries. Pour the mixture into the baking tin and bake until firm and springy to touch and a toothpick inserted into the middle comes out clean (about 20-25 min).

  5. When the cake is done, take hold of the edges of the baking parchment and lift the cake out of the tin and on to a cooling rack, baking parchment and all, and leave to cool.

  6. Once the cake has cooled, pour a little boiling water onto a few raspberries and press with the back of a spoon to extract a pinkish raspberry-flavoured liquor. Half fill a teacup or small bowl with icing sugar and start to add the pink liquid a little at a time, stirring continually, and adding more icing sugar if necessary, until you have thick pouring consistency. Drizzle the pink icing backwards and forwards across the cake in whatever pattern takes your fancy and cut into slices to serve.

Comments, questions and tips

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Cherubrock928
9th May, 2019
5.05
I cannot say enough good things about this cake! It's the best vegan one I've ever made and everyone loves it, being light, not too sweet and fluffy. I've made it loads of times now and recently created a 3 layer version for my birthday. To beef it up to birthday status, I added raspberry jam and a raspberry buttercream (made with raspberry juice, vegan butter and icing sugar) between the layers and piled raspberries on top. It looked wow and tasted amazing. I made the sponges in advance and froze them (no issues at all) and the whole cake, icing and all, also keeps well in the fridge for a few days. Some cakes don't like the fridge, but this one doesn't mind at all. It doesn't dry out, in fact it becomes a little more moist, but still delicious. It puts me in mind of those lovely fresh fruit French cakes. Thanks so much to whoever contributed this recipe.
Zefer
11th Oct, 2015
5.05
This is a great recipe. I'm new to vegan baking (well, and baking really) and expected some kind of compromise on taste and texture, but this was lovely, light and delicious, it cut well and went down a storm at work. The soya milk/cider mix is a revelation, I'll be making this again. I made it in a slightly smaller pan 20 x 20but it didn't appear to mind. I also used the juice of a tangerine instead of water for the icing.
natalielewis
15th Aug, 2015
5.05
This is a lovely cake the sharpness of the raspberries is nicely off set by the icing
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