Vegan Jelly Cream Sponge Cake
Ingredients
Sponge
- 2 cups self-rising flour
- 1 1/2 cup soy milk
- 1/2 cup brown sugar
- 1/3 cup oil
- 1 tbsp apple vinegar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
Coconut Cream
- 2 cans of coconut milk (chilled in the fridge overnight)
- 1/2 cup sugar
- 2 tbsp cocoa powder
Preparation
Mix soy milk with apple vinegar and let it sit for a while.
In a separate bowl, mix all dry sponge ingredients.
Combine the dry and wet sponge ingredients.
Divide the mixture between two cake tins and bake at 360F for 30-35 minutes.
Whip the chilled coconut milk and slowly add in the sugar.
Set aside 1/3 of the whipped cream and mix cocoa powder into the remaining cream.
Spread jam or jelly over one cake layer.
Add the coconut cream on top of the jam-covered cake layer.
Place the second cake layer on top.
Cover the entire cake with the chocolate coconut cream.
Chill the cake in the fridge overnight.
Enjoy your delicious Vegan Jelly Cream Sponge Cake!
