0 from 15 votes
Vegan Jam and Coconut Sponge
Strawberry jam and coconut sponge cake just like the old-school dessert!
Prep Time
20 mins
Cook Time
20 mins
Servings: 12
Calories: 270 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 250 ml unsweetened soy milk (1 cup)
- 2 Teaspoons apple cider vinegar (you can use white vinegar or lemon juice instead)
- 230 g self-raising flour (1+¾ cups)
- ½ Teaspoon baking soda (bicarbonate of soda)
- 180 g caster sugar (¾ cup + 2 tablespoons)
- 95 ml Sunflower or rapeseed oil (⅓ cup + 1 tablespoon)
- 2 Teaspoons vanilla extract
To top:
- 200 g strawberry jam (⅝ cups)
- 50 g desiccated coconut (~¾ cup)
Notes
- Store in an airtight container at room temperature for up to 4 days.
- Strawberry jam can be substituted for raspberry jam if preferred.