Description
Easy, fluffy vegan cherry sponge cake that is a delightful taste of summer! This quick plant-based recipe features a beautiful light vanilla sponge, sweet and slightly sour cherries, and a melt-in-the-mouth texture.
Fluffy sponge without using any eggs or dairy that is made with everyday pantry ingredients and is super easy to make.
This recipe also works great with other fruits if you prefer – try it with apples, mixed dried fruit, or even chocolate chips, and/or nuts!
We used a 23 x 23cm (or 9″ x 9″) cake pan, but you can also double the recipe for a larger cake.
Ingredients
Scale
- 240g flour (or 8.5 oz.)
- 180g sugar (or 6.3 oz.)
- 1 tsp baking powder
- A pinch of turmeric (optional, for a more yellow color)
- 100ml oil (or 0.4 US cups)
- 150ml water (or 0.6 cups)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 400g thawed or fresh cherries (or 14 oz.)
- 2 tsp cornstarch
- 1 tsp vanilla sugar
- 2 tbsp sugar
Instructions
- Mix together the flour, sugar, baking powder and turmeric, stir well and then add oil, water, vanilla extract and vinegar. Stir until the mixture is just combined – be careful not to over-mix it, as we want it to stay light and fluffy!
- Drain the cherries if using canned cherries, and set aside just less than a quarter of them for later.
- In a separate bowl, mix cornstarch and vanilla sugar with the rest of the cherries.
- Grease a cake pan, then add half of the cake mixture and spread out evenly.
- Add your cherry mixture evenly on top of this.
- Next, sprinkle over the remaining 2 tbsp sugar, and finally add the rest of the cake mixture on top.
- Finish off the cake with the cherries you set aside earlier.
- Bake for 30-35 minutes at 200°C or 390°F, until the cake is golden and your whole house smells divine!
- Wait for it to cool a little (if you can wait that long!) before cutting, and sprinkle with powdered sugar if you like!