Vegan Jam And Coconut Sponge
Vegan jam and coconut sponge - this retro school dinner jammy coconut sponge cake is a classic British pudding. A meltingly tender vanilla cake is topped with raspberry jam and desiccated coconut. Serve it with custard for a truly nostalgic dessert.
Servings 16 people
Ingredients
- 370 g (3 cups) plain (all-purpose) flour
- 20 g (2 packed Tbsp) cornflour (cornstarch)
- 1 ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 300 ml (1 ¼ cups) unsweetened non-dairy milk (soy is best)
- 80 g (⅓ cup) unsweetened non-dairy yogurt (I use the Coconut Collaborative)
- 160 g (⅔ cup) vegan block butter melted
- 80 ml (⅓ cup) neutral oil (I use sunflower)
- 300 g caster or granulated sugar
- 3 teaspoon vanilla extract
- 2 teaspoon apple cider or white wine vinegar
- 250 - 300 g (9 oz) seedless raspberry jam
- about 60 g (¾ cup) desiccated coconut
Instructions
- Preheat the oven to 180°C/160° fan/350°F/gas mark 4. Grease a 23 x 33 cm / 9 x 13 inch rectangular cake tin and line it with baking parchment.
- Sift together the plain flour, cornflour, baking powder, bicarbonate of soda and salt. Make sure they are very well combined.
- In a separate large bowl, whisk together the milk, yogurt, melted butter, oil, sugar, vanilla and vinegar until smooth.
- Pour the dry ingredients into the wet and whisk until no dry lumps remain. Be careful not to over-beat the batter.
- Pour the batter into the prepared tin and spread it level. Bake for about 25 minutes until the cake is firm to the touch and a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 20 minutes then carefully turn it out onto a wire rack.
- Spread a generous layer of jam over the top while the cake is still warm then sprinkle with desiccated coconut.
- Allow to cool then serve with custard. Store any leftovers in an airtight container at room temperature for up to 5 days.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. A gram is always a gram, but a cup won’t always measure out the same amount.
- See the post above for tips, step-by-step photos and substitutions.