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

Vegan Sponge Cake with Red Currants

A light, super-fluffy vegan sponge cake studded with tart red currants. Naturally egg- and dairy-free, it bakes in just 30 minutes for a festive yet fuss-free dessert.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 8

Ingredients 

  • 1 ¾ cups all-purpose flour or a gluten-free flour mix
  • ½ cup fructose or stevia powder; double the quantity if using sugar or brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup almond milk or other non-dairy milk
  • 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 and baking powder, and mix.
  • Add the liquids: almond milk, vanilla extract, oil and vinegar, and whisk together.
  • Add the red currants and mix gently.
  • Grease a tin (I used a tall, rectangular pound cake tin, but a round cake tin works as well).
  • Pour the mixture in and top with a few 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. It firms up as it cools, so although it may look fragile straight out of the oven, it sets perfectly once cooled.

Notes

Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. The cake keeps best in an airtight container so it stays moist. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking mix.