Thursday, 7 January 2016


Okay, so this isn't exactly a sponge cake because it isn't based solely on flour, sugar and eggs but it tastes like one and is honestly the easiest cake to make. It's a very reliable recipe for me, and it's pretty much impossible to mess up! You can also tweak it a little bit to turn it into an entirely different recipe (exchange 1/3 of a cup of flour for cocoa powder and reduce the vanilla essence by 3tsp and you have chocolate cake!)

What you'll need:
  • 2 cups of plain flour
  • 1 + 1/4 cups of caster sugar
  • 1tsp of bicarb soda
  • 1/2tsp of salt
  • 1 cup of warm water
  • 1/2 cup of vegetable oil (or another oil, doesn't matter too much)
  • 2tsp of apple cider vinegar/white vinegar
  • 4tsp of vanilla essence
  • 180g of icing cugar
  • 20g of vegan butter (optional/I use Nuttelex)
  • 1 + 1/2 tbsp of passionfruit pulp (you can buy this in a tin)
  1. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) and prepare a 20cm round baking tin. (I didn't prepare a tin or use one to these specifications and you will find out why in a moment)
  2. In a large mixing bowl, use a fork to mix together the dry ingredients - I like to use a fork because I feel like it gives a more thorough mixing.
  3. Add the wet ingredients to the mixture and combine. Try not to eat any of the batter because you won't be able to stop!! I ate so much I had to put the cake in a smaller tin... wow
  4. Check on the cake in about 30 minutes by poking a fork or a skewer into it. If the fork comes out clean, it is ready to be taken out. If not, leave it in for a bit longer.
  5. Once the cake has cooled down, make the icing by mixing the vegan butter, icing sugar and passionfruit pulp and spoon it on top! Done!
    Hint: remember not to put the icing on until the cake is no longer warm! I always make that mistake.
This is a very sweet recipe so prepare yourself...
Thanks for reading! Leave a comment if you decide to make this! :)

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