Basic Vegan Sponge Cakes

Basic Vegan Sponge Cake (and variations) Scaled Up Version taken from Another Meal is Possible

Makes 2 trays (enough for about 50)

2.4kg self raising flour

1.2kg caster sugar

1.2 litres sunflower, vegetable or rapeseed oil

1.8 litres soya milk (or 1.2 litres soya milk and 600ml water)

6 tsp bicarbonate of soda

6 tsp lemon juice or 6 tsp vinegar

  1. pre-heat oven to 180 – 200°c

  2. Sift the flour twice (if time).

  3. Add caster sugar and mix well.

  4. Stir in the oil.

  5. Mix the soya milk, bicarbonate of soda and lemon juice or vinegar separately.

  6. Add to the mix and stir until smooth.

  7. Pour into 2 large greased Kebele tins and put in the oven. Takes 50 – 60 mins. Take a peek after 45 mins to check it is not burning or going too brown.

  8. Test to see if cooked by putting a knife in the middle and pulling it out. If the knife comes out clean, it is ready to come out of the oven.

  9. Best to keep it in the tin to serve.

Variations:

Chocolate cake: In step 2, use 300g coca and 2.1kg flour.

Lemon cake: Add grated rind from 3 lemons in step 2 (make sure organic and not waxed) and juice from these lemons and less soya milk in step 4 (same amount of liquid in total). When cooling down, poke holes in the cake and pour a drizzle over: 450g icing sugar and juice of 3 lemons brought to the boil and cooked for 3 mins, then drizzled over the cake.

Carrot cake: Add 3grated carrots and 200g sultanas in step 2 and 4 tsp cinnamon.

Orange cake: see instructions for lemon cake and use oranges rather than lemons. NB – combination of orange and lemon is nice!

Apple cake: add 3 teaspoons of mixed spice in step 1, slice 4 apples finely and arrange on top of poured out dough.

Marble cake: ½ white dough, half chocolate dough: pour into tin on top of each other and give one gentl stir with fork.