Easy Fluffy Vegan Cherry Sponge Cake
Danica at Vegan Izazov 22
- Preparation time
- 15 minutes
- Cooking time
- 35 minutes
- Total time
- 50 minutes
Ingredients
- 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 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!
- 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.