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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Easy
Vegan sponge cake with raisins is soft and fluffy, mildly sweet with plant-based ingredients and a very simple recipe, you get cooking with TasteVN!
Ingredients for Vegan Sponge Cake with Raisins For 2 people
Raisins 50 gr Rum 100 ml All-purpose flour 1 tablespoon Cake flour 200 gr (flour number 8) Cornstarch 30 gr Raw cane sugar 100 gr (golden sugar) Baking soda 1 teaspoon (leavening agent) Salt 1/4 teaspoon Oat milk 240 ml Coconut oil 40 ml Apple cider vinegar 1 tablespoon Vanilla extract 1 teaspoon
How to Choose Good Ingredients
You can buy coconut oil, apple cider vinegar, and raisins at grocery stores, supermarkets, online,… or make them at home to ensure hygiene and safety!
Ingredients Image
Tools Needed
How to Make Vegan Sponge Cake with Raisins
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Soak the Raisins
Put 50g of raisins and 100ml of rum into a bowl and soak for 2 hours, then remove the raisins and let them drain.
Mix the raisins with 1 tablespoon of flour and set aside.
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Mix Dry Ingredients
Sift 200g of cake flour (type 8), 30g of cornstarch, 100g of raw cane sugar (brown sugar), 1 teaspoon of baking soda, and 1/4 teaspoon of salt into a bowl.
Use a whisk to mix the ingredients together until well combined.
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Mix oat milk mixture
Thoroughly mix the mixture including: 240ml oat milk, 40ml coconut oil, 1 tablespoon apple cider vinegar, 1 teaspoon vanilla extract.
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Mix dry ingredients and oat milk
Slowly pour the oat milk mixture into the bowl of dry cake ingredients, gently stir using the fold method (mixing by lifting and folding from the bottom of the bowl to the top in one direction) and do not mix too vigorously to avoid breaking too many air bubbles, which will prevent the cake from rising well. Mix until the dry ingredients are well combined and smooth.
Next, add the raisins and mix evenly.
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Pour into the mold and bake the cake
Preheat the oven for 10 minutes at 180 degrees Celsius to stabilize the temperature.
Pour the batter into the sponge cake mold, smooth the batter evenly, then sprinkle some raisins on top for decoration.
Bake the cake at 170 degrees Celsius for about 40 – 45 minutes until the cake is cooked.
Take the mold out and wait for the cake to cool before enjoying.
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Final product
The vegan raisin sponge cake is fragrant with coconut oil and vanilla, light sweet cake made entirely from plant-based ingredients, perfect for breakfast or a light snack on a simple vegetarian day.
Tips for successful execution
- Follow the exact proportions of ingredients, the execution steps, the time, and the baking temperature to achieve the best cake.
- You can use string to cut the cake, as this will prevent the cake from crumbling more.
- Once the cake is finished, store it in a tightly closed box for use within the day at room temperature, or for 3 days if kept in the refrigerator’s cool section.
Wishing you success in making vegan raisin sponge cake!
*Image and recipe source from YouTube channel: Ducan Kitchen
