Go Back
–+ servings
Vegan Sponge Cake with Red Currants chec vegan pufos cu coacaze rosii reteta

Vegan Sponge Cake with Red Currants

Make this easy vegan sponge cake for Christmas this year and enjoy a delicious, sugar-free dessert with a super-fluffy consistency!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 8

Ingredients 

  • 1 ¾ cups all-purpose flour (or you can use a gluten-free flour mix, such as Mix It Schar or Mix Patisserie by Schar)
  • ½ cup fructose (or stevia powder, if you use brown sugar, double the quantity if you use sugar)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup almond milk (or other non-dairy milk. I used my favorite brand, Joya)
  • 2 tsp vanilla extract
  • ⅓ cup oil
  • 1 Tbsp apple cider vinegar
  • 2 cups red currants frozen or fresh

Instructions

  • Preheat the oven to 350F (180C).
  • Sift the flour into a mixing bowl, then add the fructose, baking soda, baking powder and mix.
  • Add the liquids: almond milk, vanilla extract, oil and vinegar and whisk together.
  • Add the red currants and mix.
  • Grease a tin (I used a rectangular, tall, pound cake tin, but you can use a round cake tin as well).
  • Pour the mixture in and top with some more red currants.
  • Bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Let it cool before serving. I didn't wait, so that's why it may look a bit too fragile in the photos, but trust me, when it's cool, it's just perfect!