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This cake will wow the whole family this Christmas. With tangy cranberry jam combined with a sweet luxurious cream frosting, this is one delicious, fluffy, vegan sponge cake.
Ingredients
Cake
- 1 cup plant based milk
- 1/4 cup thick yogurt
- 5 tbsp apple sauce
- 2 1/4 cup flour
- 1 1/4 cup sugar
- 4 tsp baking powder
- 12 tbsp vegan butter for cooking
Cranberry Jam
- 2 cups cranberries frozen or fresh
- 2 tbsp maple syrup
- 1 tsp lemon zest
Frosting
- 1/2 cup vegan butter softened
- 1 can coconut cream chilled (not including the water)
- 2 cups icing sugar
Instructions
Cake
- Prepare your round pans. Preheat oven to 350F.Melt your vegan butter and then add your sugar. Mix until fluffy.
- Add your remaining liquids and mix.
- Carefully add your flour, baking powder and mix until combined.
- Place your pans into the oven and cook for 50 mins or until a toothpick comes out clear.
Jam
- Stir your cranberries on medium heat in a pan until they burst. Add your maple syrup and lemon zest and stir until slightly thickened.
Frosting
- Mix until thick and fluffy. Place in fridge to firm until ready to use.
