Recipe: Vegan Vanilla Cream Sponge Cake for the Queens Jubilee!

Next weekend the U.K will be celebrating the Queens Diamond Jubilee! I don’t mind the Royal Family so much, and any reason for us to get a double bank holiday is fine in my book! I also love how the Jubilee and Olympics have given the country a bit of a party atmosphere too!

Next weekend I’m throwing a little party for some of my friends and family so I thought it would be great to make a special recipe to serve on the day. I was also challenged as a member of the Dairy Free Dream Team to submit a recipe for their Facebook bake off – not that I need any more excuse to bake a cake! Last week I had made a batch of tofu cream that tasted so good with strawberries and blueberries and I thought this combination would work wonderfully with a traditional vanilla sponge cake. I also thought the red, white and blue would be very patriotic!

This recipe is so so simple, its vegan, pretty healthy as far as cakes go, and most importantly it tastes fantastic!

Jubilee Vegan Vanilla Cream Sponge Cake (adapted from Vegan Society Vanilla Sponge Cake Recipe)

• 125g plain self-raising flour
• 75g spelt or wholemeal flour
• 4 level teaspoons baking powder
• 115g natural caster sugar (or a combination of other sweeteners such as xylitol or stevia – I used 75g sugar and 50g xylitol)
• 140ml vegetable oil (I used rapeseed oil)
• 310ml Rice Dream Rice Milk (or other non dairy milk)
• 2 tsp vanilla extract

For the vanilla cream:

• 1 package of Mori Nu Silken Tofu
• 1 tsp of vanilla extract
• 2 tbsp of agave syrup

Strawberries and blueberries to decorate

Preheat the oven to 190ºC/375ºF/gas 5. Place all wet ingredients in a bowl and mix thoroughly. Sieve in the flour and combine. The batter will be quite runny, but don’t worry! Divide the mixture between two well-greased round tins.

Bake for 30 minutes or until a knife inserted into the middle of the cake comes out clean. Cool for 10 minutes, turn out on to a cooling rack and allow to cool completely.

To make the vanilla cream: blend the tofu, vanilla and agave in a food processor or blender until smooth. Scoop out into a bowl and leave in the fridge to chill for at least 2 hours.

Once cake has cooled and ‘cream’ has chilled, spread a layer of the cream on one half of the cake, adding fruit if desired. Sandwich the other cake on top and add more of the cream and berries. Serve immediately or store in the fridge for up to 3 days although I highly doubt it will last that long…

I’ve never felt so much like a domestic goddess!

If left in the fridge for a little while the cream soaks into the sponge, so yum! That sponge recipe is fantastic, it would also be great simply with a layer of strawberry jam and a dusting of icing sugar on top.

Are you a fan of cream and sponge cakes? Are you planning on celebrating the Jubilee?