Vegan Sour Cherry Sponge Cake

Vegan Sour Cherry Sponge Cake

I love sponge cake, I love cherries and of course cherry sponge cake is one of my favorite desserts 🙂 It’s fluffy, airy and the combined taste of sponge cake and cherries seem wonderful. Today I present you the vegan version of this dessert which is delicious, fragrant and easy to make.

Ingredients Vegan Sour Cherry Sponge Cake

(for a 18 cm diameter pan)

• 200 g all purpose flour
• 5 g baking powder with saffron
• 1/2 teaspoon baking soda
• 75 g soft vegan butter
• 75 g granulated sugar
• 200 g coconut milk (canned)
• 1 teaspoon lemon zest
• 60 ml fresh citrus juice
• 150 g sour cherries (pitted)
• 1 tablespoon powdered sugar for decorating

Directions Vegan Sour Cherry Sponge Cake

Preheat the oven at 175 Celsius. Grease the pan with oil and coat the base with baking paper. Sift the flour with the baking powder and baking soda. Mix Vegan butter (margarine) with sugar until it becomes creamy. Add the coconut milk, lemon zest, flour and finally citrus juice (I used a combination of lemon and orange, but you can use only lemon or only orange juice). Pour the mixture into the pan, sprinkle the sour cherries and place the pan into the oven for about 35 minutes (check with a toothpick if baked). When ready, take off the pan from the oven and leave to cool completely. Remove the cake from the pan, place it onto a serving plate (I used a wooden board), powder with sugar and portion it, then serve.

Notes Vegan Sour Cherry Sponge Cake

• The cake must be completely cooled before being cut.
• You can use simple baking powder and turmeric or yellow food coloring
• You can use lemon juice or orange juice only, not necessary combined