• Rachel Patterson

Orange sponge cake (vegan)

Orange sponge cake (vegan)



This makes an incredibly fabulous sponge cake and flavoured with the fresh summery taste of oranges.

100g/3 ½ oz apple puree

200ml/7 fl oz soya or almond milk

80ml/3 fl oz vegetable oil

1 tablespoon cider vinegar

300g/10 ½ oz self-raising flour

½ teaspoon baking powder

165g/6 oz sugar

½ teaspoon salt

Zest of 2 oranges

Filling:

40g/1 ½ oz margarine

100g/3 ½ oz icing sugar (powdered sugar)

2 tablespoons marmalade

Topping:

4 tablespoons icing sugar (powdered sugar)

Orange juice to mix

Preheat the oven to 325F/170C/Gas 3.

Grease two 9” round cake tins and line the base with baking parchment.

Blitz the apple puree until smooth.

Add the oil, vinegar and orange zest to the soya milk, stir and leave to curdle.

Pop the flour, baking powder, sugar and salt into a large bowl. Stir. Add the apple puree to the wet ingredients and stir. Now pour the wet ingredients into the dry and fold very gently. Don’t over mix.

Pour the batter between the two tins. Bake in the oven for half an hour, until golden.

Leave to cool in the tins for a couple of minutes then turn out to cool.

To make the filling whisk the margarine and icing sugar together until light and fluffy. Stir the marmalade in. Pipe or spread on the bottom layer of sponge and then pop the other sponge on top.

For the topping stir a teaspoon of orange juice at a time into the icing sugar. Add it slowly, you won’t need much. You are looking for a thick pouring consistency. Pour onto the top of the sponge and allow it flow over the surface.

Options

Substitute the orange with lemon or lime.




From An Alternative Guide Practically Pagan Cooking by Rachel Patterson



80 views

© 2020 Rachel Patterson