Sponge Cake Batter Recipe

This recipe is a great basis for any vegan cake you want to make. Use this recipe to create the base of your cake and then you add the desired flavors for example berries, chocolate or nuts etc.

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So the original recipe looks  like that:

Original

  • 250 g margarine
  • 200 g sugar
  • 4 eggs
  • 1/4 tsp salt
  • 500 g flour
  • 15 g baking powder
  • 2.5 dl coffee creamer

The veganised version looks like that:

Vegan Version

  • 250 g margarine
  • 200 g sugar
  • 4 tbsp of egg replacement powder
  • 1/4 tsp salt
  • 500 g flour
  • 15 g baking powder
  • 4 dl soy cream
  • (plant milk)

Optional:

Add about 200 g shredded almonds to your batter and twice as much soy cream. This gives it a nice texture and delicious taste!

If the batter needs to be moister after adding the flour, add any kind of plant milk.

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Instructions

  1. First mix all the wet ingredients, stir very long until everything is creamy.
  2.  Add the dry ingredients and don’t stir for too long.
  3. Bake for about 45 – 60 minutes at 180° C / 356° F. 

 

For everyone living in Switzerland, Germany, Austria: I tried out some egg replacement powders and I think that “VegEgg” by Arche is by far the best. This are the ingredients of it: Lupin flour (55%), corn starch, maltodextrin, thickener: locust bean gum, sea salt, curcuma.

Check it out:

https://mrvegan.ch/lebensmittel/vegan-specials/ei-ersatz/1966/vegegg-ei-ersatz-bio-175g-arche?gclid=EAIaIQobChMI5J6HsP-i4gIVlM13Ch1JxgjSEAQYByABEgKXzPD_BwE

 

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