• Rachel Patterson

Sultana Traybake Sponge (vegan)

This traybake is easy to make and also happens to be vegan.


I have also tried it with gluten free flour and it works very well.




250ml/ 8 1/2 fl oz soya milk

2 teaspoons cider vinegar

250g/9 oz plain (all purpose) flour

150g/5 1/3 oz light brown sugar (or coconut sugar)

3 teaspoons baking powder

75ml/2 1/2 fl oz vegetable oil

2 teaspoons vanilla extract

150g/5 1/3 oz sultanas


Line a 30cm x 20cm baking tray with parchment.

Preheat the oven to 220C


Add the vinegar to the soya milk and mix together.

Add the sugar, baking powder, oil and vanilla.

Pour the milk/vinegar mix into and mix.


Fold in the sultanas.

Pour the mixture into the tray.


Bake for about 20-25 minutes.


Remove from the tin to cool.

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© 2019 Rachel Patterson